Mushrooms marinated in vinegar

First of all, we wash the mushrooms and cut off the damaged parts. I know from experience that it is best to do this right after harvesting. The mushrooms are fresh and have not yet lost their flavor.

Boil water with the addition of salt. When the water begins to boil, we add the mushrooms and cook them for about 20 minutes. Remember that the mushrooms should be submerged in the water; if there are more, you can add a little more water.

Pour the cooled mushrooms into clean, dry jars, trying to place as many mushrooms as possible.

Now we prepare the marinade: water, vinegar, sugar, bay leaves and allspice. We boil until the sugar dissolves. From experience, I know that the marinade can be slightly modified, adding spices according to personal taste.

Pour the hot marinade over the mushrooms in the jars. It is good to leave some space under the cork.

Now all you have to do is close the jars and set them upside down for about 24 hours to cool and pickle.