Prepare mushrooms (any forest - white, boletus, boletus), clean, wash, cut. Put in the pot. I always do small portions - pan I have 2.5 liters. All the ingredients are taken from this pot. Fill with water, bring to a boil, add the mushrooms, as they are boiled. After boiling 1-2 minutes, drain off water, rinse the mushrooms and pour again. Bring to a boil, remove the foam and cook for about 10-12 minutes.

While the mushrooms cook, prepare the banks. Wash, sterilize, blend of spices. In each jar put 1 umbrella dill, 1 large or 2 small Bay leaf, 2-3 cloves, 2-3 peas of pepper, 1-2 cloves of garlic.

Pour into the pan with the mushrooms salt 2 tbsp sugar 4 (even 5) tablespoons. Actually, I do everything to taste. Should get the taste is very salty, will seem like overkill, but it will pass once the mushrooms cool down. Cook for another 5 minutes, add vinegar 2 tbsp. Can be a bit less, but I still love it so. Turn off the heat. The taste of the dish seems highly acid, highly sweet and salty, let it does not scare you. I generally do everything to taste. Sometimes adding more sugar - 5-6 spoons.

All mushrooms are ready, pour in the banks. Close lids, turn it over and heat to cool. You can eat the next day, but the taste set in about 5 days when mushrooms will absorb all the ingredients. Bon appetit!