Bitter mushrooms pickled for winter

Collect mushrooms, wash them from sand in the sink. Then boil the bitters in lightly salted water for 20 minutes. Change the water in the mushrooms and put them to soak for a day, changing the water every 3-4 hours until all the bitterness comes out of the mushrooms. We taste the mushrooms, and when they become bland, they can be pickled. We prepare the marinade (which depends on the number of mushrooms): put 10 peas of black pepper, 1 tablespoon of sugar, 2 tablespoons of salt, 4 bay leaves, 10 cloves, 20 peas of coriander, 5 peas of allspice, 100 ml of 9% vinegar on 1 liter of water. First, add all the ingredients to the marinade except vinegar and boil for 20 minutes, then add vinegar and mushrooms and boil for another 10 minutes. Ready-made pickled bitters are laid out in prepared jars, pour marinade on top, roll up and wrap until completely cooled. In winter, we eat mushrooms with pleasure! Bon appetit!