Pickled milk mushrooms in jars for the winter

We sort out the collected milk mushrooms immediately after collection: we throw away random garbage, we clean the legs and caps with a knife from contamination, we cut out the defective parts. We thoroughly rinse the prepared milk mushrooms several times under running water. We cut large mushrooms into pieces, small ones - they are used as a whole. We put the washed milk mushrooms in a large saucepan, fill it with cold water, add a little salt and put on the stove. Bring the liquid to a boil and cook for forty minutes. After the cooking time has elapsed, we drain the water, and put the milk mushrooms in a colander so that the excess liquid is glass.

To prepare the marinade, pour the specified amount of water into a suitable saucepan, add salt, black peppercorns and bay leaves. Bring the marinade to a boil and pour in the vinegar essence. Mix and remove from the stove.

Banks with my soda solution and scalded with boiling water. We do the same with lids. In prepared dry jars we put the milk mushrooms strained from the broth. Lay out the washed and dried stems and dill inflorescences on top. We clean the chives, wash them and put them in jars on the laid herbs.

Fill the jars with milk mushrooms and herbs with boiling marinade. We immediately tighten the lids. We turn the cans upside down to check the tightness and in this position let them cool completely. After cooling, we remove the workpieces in a cool, dark place for storage.