Mushrooms collected with great love and desire, sort, clean and wash quickly under running water (the water does not keep, so as not to wet and not gaining water).

Take a pressure cooker (! that's what grandma's secret!) and at the bottom put currant leaves, horseradish, umbrellas dill and parsley...

Washed mushrooms cut non-small-pieces-straight into the pressure cooker to the top (I don't know what that is in kilos, guided by the pressure cooker, in my opinion, they are all 5 liters)

On top of the mushrooms pour the 1.5 tablespoons of salt, a spoonful of sugar, spices -black pepper and one of cloves, two grains of cardamom, 2-3 cloves of garlic. Close the pressure cooker lid (do not add water!), put on the fire, waiting as the pressure cooker hiss, diminish the heat to low and cook for another 20 minutes... as in a pressure cooker the boiling point is about 120 degrees, the mushrooms are wonderful cooked, while remaining strong, fragrant, not boiled and is guaranteed not dangerous.

Turn off pressure cooker, wait for it, that she ceased to sizzle, gently remove the cover and see that the mushrooms cool settled... add in mushrooms one teaspoon of vinegar, stir, remove all large leaves of greens and put the mushrooms in a sterilized dry jar...

Roll boiled lids or screw under the seam, turn it over and wait for it to cool down... Mushrooms can be stored in the cellar or in the refrigerator. Close in this way, the mushrooms have probably twenty years, they never deteriorate, not moldy. Mushrooms like jelly, as little water (we just wash them - do not keep in the water!!!) In the winter with chopped onion and sunflower butter - so great! Fly off the table instantly! By the way, the volume of the cooker to the brim turns 2 liter bottles!!! Bon appetit!