INGREDIENTS

• mushrooms;
• 2 tbsp. with a slide of sugar;
• 4 tsp. with a slide of salt;
• 5 tbsp. of vinegar (9%);
• 4 peas of allspice;
• 8 black peppercorns;
• 2 carnation flowers;
• 3 bay leaves;
• 2 large cloves of garlic.

METHOD

1. Mushrooms are washed, sorted, cut into pieces and boiled in salted water. Boil the mushrooms, after they have really boiled, for 15 minutes. In the process of boiling, remove the foam.
2. During these 15 minutes, they should calm down, and the mushroom broth from brown-incomprehensible to become golden.
3. Then we throw the mushrooms on a sieve and proceed to the marinade. In principle, you can roll mushrooms the next day.
4. Having shifted the mushrooms into a container where they will be cooked, fill them with water so that it covers them as in the photo (specially made larger) and count the liters. Then we pour the mushrooms back onto the sieve, and pour the measured amount of water + salt and sugar into the container in the required proportion based on 1 liter, put the spices (except garlic), bring the marinade to a boil and cook under the lid for 5 minutes.
5. Put the mushrooms into the boiling marinade, cut the garlic into pieces, let the mushrooms boil, reduce the heat and detect for 10 minutes. At the very end, pour in the vinegar, mix, immediately put it in jars in high-speed mode, roll it up and cool it upside down in the "bathhouse".