Champignons for winter in jars

First of all, we sort out the champignons. To prepare a dish, you need to take only good young mushrooms, ideally if they are small and about the same size. My champignons under running water, but not getting carried away much, just rinsing. Blot the moisture with paper towels. If necessary, scrape the legs and the surface of the hats with a knife. If the mushrooms are too large, you can cut them into halves or even quarters.

In a large saucepan we put dried Provencal herbs, cloves, coriander in seeds, allspice and bay leaves. Peel the garlic cloves from the husk, pass them through the press and add them to the saucepan as well. We pour granulated sugar and salt there, pour vegetable oil and vinegar. Wash and dry the dill, then finely chop it and spread it with the rest of the ingredients.

Put the saucepan on low heat, bring its contents to a boil. In the process, do not forget to mix the mixture. When the contents of the saucepan boil, put the mushrooms in it. Cook them for 1-2 minutes, stirring. Reduce the heat to the very minimum, cover the saucepan with a lid and cook the mushrooms for 7-8 minutes.

When the specified time has passed, turn off the heating, and leave the mushrooms in a saucepan under the lid for half an hour. At this time, we prepare small jars. We sterilize them in any convenient way, for example, in the oven or microwave. Do not forget about the covers as well.

Time has passed - we put the champignons in prepared jars, close them hermetically with lids and leave them to cool completely at room temperature. After the mushrooms are removed to a permanent storage place in the cold.

Everything is ready!