Pickled ginger with garlic

Mushrooms should be carefully examined, cleaned of forest debris (twigs, earth), and damaged and unsuitable areas removed. For conservation, it is best to select redheads of approximately the same size.

Place the selected redheads in a basin with cold water and rinse well from sand and dirt. Drain the water and repeat the procedure. Then drain the water again and put the mushrooms in a colander to drain the water.

Pour clean water into a saucepan, put the washed sorted mushrooms in it and boil. Cook the ginger for about 15 minutes on medium heat, then strain through a sieve, draining the water.

Prepare marinade for ginger. To do this, pour clean water into a saucepan, add salt, sugar, put allspice, cloves and bay leaf. Bring the marinade to a boil and cook it until the salt and sugar completely dissolve and the characteristic spicy aroma of spices appears. Remove the pan from the heat and add vinegar and sunflower oil to the marinade. Mix well.

Prepare cans for preservation - wash them well, scald them with boiling water or sterilize them in the oven. Also boil the lids.

Peel garlic, wash and cut into medium pieces along the cloves (slightly finely).

In clean sterilized jars, put the boiled ginger in a dense layer mixed with chopped garlic pieces.

Pour the marinade into jars with stacked mushrooms and roll up tightly with clean lids.

Put the jars upside down on a hard surface and leave in plain sight until they completely cool down. After that, you can transfer the jars with mushrooms to the cellar or a dark cool place for further storage.

It is best to serve pickled redheads with chopped onions seasoned with fragrant vegetable oil. Bon appetit!