Pickled ginger a simple recipe

Before pickling, it is necessary to prepare the ginger for the preservation process. Rinse the mushrooms thoroughly under running water in a bowl, changing the water several times. It is necessary to remove all the garbage, twigs and earth, which inevitably fall into the basket when picking mushrooms. After that, put the mushrooms in a colander to drain the water. Having laid out the redheads on a cutting board, cut off all the damaged areas unsuitable for conservation.

In a suitable-sized saucepan (to fit all the mushrooms), boil water and throw the washed ginger into it. Cook the mushrooms from the moment the water boils again for 10-15 minutes. This time will be enough for the redheads to become a little softer, but retain their beautiful color and characteristic forest taste.

After the specified time, remove the pan from the heat, drain the water and throw the mushrooms into a colander or pass through a large sieve. Rinse the ginger again under a stream of cold water.

Prepare a suitable container for mushrooms. Wash the jars thoroughly, sterilize over steam, in the oven or in any other way. Boil the lids.

Prepare marinade for ginger. Boil a liter of clean water in a saucepan. Add salt, sugar, pepper, bay leaf, cloves and cinnamon. Mix everything well and boil the resulting marinade for a couple of minutes. At the end, add vinegar for preservation and remove the pan from the heat.

Peel the garlic, rinse it and put it in sterilized jars. In the same place, throw umbrellas of dry dill and oak leaves (pre-wash and scald with boiling water). Put the boiled mushrooms evenly in jars and pour the prepared marinade. Roll up the lids.

Put the rolled-up jars in a secluded place, turning upside down and covering with a warm blanket. In this position, leave the jars until completely cooled. Store ready-made pickled ginger in a dark, cool place for a year. Bon appetit!