Ginger mushrooms pickled for winter

We have a cult of mushrooms in our family. Every autumn, we make barbaric raids on the dacha and the surrounding forests with all our family. Actually, this weekend I managed to collect a whole basket of great redheads! Well, maybe not a basket, but almost a kilogram. But I haven't eaten them in a hundred years! Having barely suppressed the temptation to fry and eat an appetizing pile on the spot, I decided to marinate the whole "catch".
This is a great meal for the New Year's table, a great snack for dieters and a delicious snack for lunch. Although for me, pickled ginger with fresh herbs is already a full lunch. In such a case, I even have an incredibly successful culinary recipe.
At first, the most unpleasant thing is that the redheads need to be cleaned and rinsed. I don't like to peel mushrooms, but goodies require sacrifices. After cleaning, the ginger can be poured with slightly salted boiling water and discarded in a colander. After such a procedure, pickled redheads turn out even more tender. Now you can relax a little and cook the marinade.
I don't like to bother with pickling mushrooms, so I cook the simplest marinade. I mix a little water – only 2/3 cups – with salt and citric acid, and then bring it to a boil. The marinade should be boiled for 20 minutes on low heat. By the way, pickled ginger can be cooked without citric acid – just add a little vinegar to the slightly cooled marinade.
With this marinade you need to pour the cooked ginger, add peas of allspice and cook for 15 minutes. Then you need to strain the mushrooms into a clean saucepan, put them in sterilized jars and pour the marinade again. Now it is enough to roll them up and put them on the balcony – to wait for serving on the table.
Well, I like to fry pickled ginger in flour right before serving. Honestly, the snack turns out even better than a festive pie!