Pickled ginger with onion

Wash the redheads well under running water, put them in a colander and let the water drain. Arrange the mushrooms on the board, cut out the damaged pieces, remove unsuitable mushrooms for preservation.

Pour clean water into a saucepan and bring it to a boil. Throw the ginger into boiling water and cook for 5-10 minutes. Then remove the pan from the heat and strain the boiled mushrooms through a sieve or colander.

Set aside the ginger and prepare the marinade for preservation. To do this, boil water, add sugar, salt and bay leaf to it.

Peel and rinse the onion. Finely chop part of the onion and put it in the marinade. Add the vinegar to the pan and bring the marinade to a boil again. Remove the pan from the heat and cool the marinade.

Prepare jars and lids for preserving mushrooms. Rinse thoroughly, sterilize the jars over steam, boil the lids.

Put allspice and a little mustard seeds in clean jars. Cut the remaining onion into rings and also put it into jars.

Place the boiled ginger in jars and pour the cooled marinade. Cover the jars with clean lids.

Put a towel or a clean cloth on the bottom of a wide saucepan - this is necessary so that the bottom of the cans does not burst during pasteurization. Place jars of mushrooms in a saucepan and pour them with water at room temperature. The water should reach "up to the hangers" of the jar. Bring the water in a saucepan to a boil and continue to simmer for about 10 minutes. Remove the pan from the heat. Roll up the jars with lids.

Meanwhile, turn on the oven at 100 degrees. Transfer the jars of ginger to a baking sheet and put in the oven for 30 minutes.

After the specified time, remove the jars from the oven and place them on a large board upside down until completely cooled. When the cans of ginger have cooled down, they can be moved to a cool place for storage. It is best to serve pickled ginger with homemade vegetable oil and fresh onions.

Successful preparations!