Pickled honey mushrooms with marinade with cinnamon

This culinary recipe of pickled honey mushrooms has been known to me for a long time, since childhood, when my mother pickled mushrooms for the winter. I want to share this recipe with you! Frozen honey mushrooms should be poured into a pot of boiling water, there is no need to defrost them, we pour frozen ones. Cook for ten minutes, then drain the broth. When the water boils and the foam rises, we remove it. We prepare the sauce: it consists of mushroom broth, sour cream, processed cheese and flour for a thickener. In a saucepan with honeydew, pour boiling water – in the amount of one liter. It will be a marinade. Add granulated sugar, salt, garlic crumbled into plates, spices to taste. Pour in a spoonful of acetic essence. The main thing is not to overdo it, especially if you do not like very spicy marinade. It's better to add it later. Here we should say a few words about the marinade. Taste it, it should be a little spicy (sour) and a little more salty than you would like. If it is not spicy and not salty, you need to add a little vinegar / salt, focusing on your own taste.
The fact is that a) honeydew takes time to salt. Per day
(infusions) they will take in the salt, and it will be fine; b) hot marinade - it seems more salty, more spicy. Cook the mushrooms in brine for another 10-15 minutes, then turn them off and you can put them in a jar hot. The marinade should cover the mushrooms a little, the remnants of the marinade can be poured out (or left for the sauce). When the jar cools down, it needs to be moved to the refrigerator, and the next day you can eat. You can serve honeydew with potatoes. You can chop the onion, pour oil! Delicious, delicious food!