Chanterelles pickled with cloves and allspice

My neighbor in the stairwell is an avid mushroom picker. A week ago, she went on another "mushroom hunt", from where she brought a huge number of very different types of mushrooms. On our good acquaintance, she shared with me a kilogram of fresh chanterelles. I decided not to experiment with this food and cook what I already know how to do well, namely pickled chanterelles. And now I will share with you the culinary recipe of this pickle. So, we start by thoroughly washing the mushrooms, cutting off the legs at the base. Now we put the mushroom caps in water with a little salt and cook them for about 30 minutes. After this time, we take the chanterelles out of the water and dry them. Now add vinegar to the water in which the mushrooms were cooked and bring the liquid to a boil, put the mushrooms in it and cook for about 20 minutes more. At the end of cooking, add granulated sugar and spices. When the chanterelles are ready, we put them in jars, pour the marinade and close the lids.