Pickled ginger is the most delicious recipe

First of all, it is necessary to carefully examine the mushrooms, sort out and throw out the spoiled or inedible parts. Then put the ginger in a basin and rinse thoroughly from sand, twigs and other debris. It is better not to keep mushrooms in water for a long time, so that they do not become saturated with water.

Boil the mushrooms in a saucepan with clean water over medium heat for 15-20 minutes from the moment the water boils again. Drain the water from the mushrooms and throw them into a colander.

Next, sterilize the jars and lids.

Put tarragon sprigs, mustard and pepper peas on the bottom of clean sterilized jars. Wash the capsicum, carefully peel from the seeds, cut into medium pieces and also throw into jars.

Boiled ginger is also tightly packed in jars.

Peel, wash and cut carrots into thin layers. Carrot slices should also be placed in jars randomly between stacked ginger.

Prepare marinade for ginger. To do this, pour clean water into a saucepan, boil it. Then add salt, sugar and bring to a boil again. At the end of cooking, add vinegar and boil again.

Pour the prepared marinade into jars with ginger and cover with clean lids, but do not close.

Then, in order to preserve the preservation for the whole winter, it is necessary to pasteurize cans with ginger. Put a kitchen towel folded several times on the bottom of a large saucepan, put jars of mushrooms and pour water at room temperature. Bring the water to a boil over low heat so that the jars do not burst. Pasteurize the jars for 10-15 minutes. Remove from the heat and immediately roll up the jars with lids.

Put the rolled-up jars on a hard surface with the lids down and wrap them with something warm. Wait until the jars have completely cooled down.

Pickled ginger according to the most delicious recipe is ready. They should be stored in a dark, cool place throughout the year.

Bon appetit!