marinade for any mushrooms

1 liter of water; 2 tbsp. of sugar; 4 tsp. of salt; 3 bay leaves; 6 allspice berries; 4 cloves; 3 pieces of cinnamon (ground ½ tsp.); 3 tsp. of 70% vinegar essence. When using 5% table vinegar, it is necessary to take 800 ml of water and 200 ml of 5% vinegar. When using 9% vinegar - 890 ml of water and 110 ml of 9% vinegar. PREPARATION: Boil the water, add the spices, simmer for about three minutes (add the vinegar at the very end of cooking), remove from heat. The marinade is ready. (The marinade can be prepared in advance.) Wash the mushrooms well, cut the large ones (I try not to cut, I take the smallest mushrooms for pickling), place them in cold water and bring to a boil, then drain the water. In the second water, salted to taste, boil the mushrooms without stirring until boiling. When the water starts to boil, gently stir the mushrooms and remove the foam. At the end of cooking, the mushrooms will start to settle to the bottom. Use a slotted spoon to remove the mushrooms, distribute them into sterilized jars (2/3 full, not tightly), drain the remaining broth from the jars and pour in the prepared marinade (to the top of the jar). (Then the mushrooms will expand in the marinade, absorb the marinade, and fill the entire jar). Seal the jars, store the mushrooms in the refrigerator. Enjoy your meal!