Pickled honey mushrooms with apple cider vinegar

We sort out the honey mushrooms from random debris, clean up the places of contamination and cut out the defective areas. We wash the mushrooms under running water until they are perfectly clean. If necessary, you can soak honey mushrooms for an hour in cold water so that the residual contamination can move away from the fruit bodies. Put the washed mushrooms in a saucepan, fill them with water so that they completely cover them and put them on the stove. We also add washed cherry leaves, currants and one dill inflorescence to the pan. Pour in half of the total amount of allspice. Bring the water with mushrooms and herbs to a boil and cook for twenty minutes, periodically skimming off the foam.

After the specified time has elapsed, filter the mushrooms from the broth and rinse with running water.

Put honey mushrooms in a saucepan and fill with the specified amount of water. Add salt, granulated sugar, allspice peas, the remaining dill inflorescence and bay leaves. Peel the garlic, rinse and cut into slices, which we also add to the pan to the mushrooms. Place the pot on the stove and bring the contents to a boil. Cook for ten minutes, add apple cider vinegar and continue cooking for another fifteen minutes, maintaining a slow simmer.

I wash the cans with a soda solution and sterilize in any convenient way. Wash the lids and boil in water for a couple of minutes. Let the jars and lids dry completely. Put the mushrooms in prepared jars together with the marinade and herbs and immediately roll up the lids. Let the blanks cool completely and put them in a cool, dark place for storage.