To prepare the mushrooms: wash in cool water with a sponge. Mushrooms of any size. Small - looks spectacular, but to wash them longer. Large - can be cut in half. When cooking mushrooms will decrease slightly. Legs can be removed, Unscrew or cut off (use them for stock). Ie is faster and easier to use, and non-small-mushrooms with legs.

Prepared mushrooms to put in a large wide pot (for boiling 1 kg of mushrooms, I use a 5 litre pot). Pour in the water. The number - more than enough, mushrooms will give a lot of juice. Bring to boil, add spices and seasonings (EXCEPT vinegar and garlic!) Cooking without rapid boiling until the mushrooms begin to settle to the bottom. Usually enough for about 15-20 minutes. Cooking longer makes no sense - the mushrooms will only get tougher, "resinova". And the mushrooms are edible raw. Spread the cooked mushrooms on the banks, pour the vinegar - 2-2,5 tbsp. on the Bank of 0.8-1 L. Add the garlic and pour the brine from the pan. Allow to cool at room temperature and put into the refrigerator. Mushrooms are almost ready, but after 2-3 days the taste brighter.

2 kg small mushrooms turns 2 banks of 1 l and a jar of 300-400 ml. Of 1 kg is large, but without the legs 1 l Of 1.5 kg average, with feet, 1 litre and 2 cans 400 ml.