Caviar from pigs for winter

First of all, we sort out the mushrooms, getting rid of forest litter, cutting out damaged places, cutting off the legs - we will use only hats for pigs. Then the mushrooms are washed and transferred to a large deep container, pre-cut into pieces. Fill them with clean cold water and leave them to soak at room temperature for a day. During this time, we change the water 3 times to fresh.

When the specified time has passed, we throw the mushrooms into a colander, rinse, and then transfer them to a saucepan. Fill with clean water, add a little salt and put on high heat. Bring the contents of the pan to a boil, and then reduce the heating to a minimum. Put the bay leaf and allspice in a saucepan and boil the mushrooms for an hour. Then we throw the mushrooms back into a colander and wait for all the excess moisture to drain. Remove the bay leaf and allspice.

Peel the onion and garlic. Cut the onion into small cubes, and finely chop the garlic with a knife. We put a large frying pan on medium heat, pour vegetable oil into it and heat it. When this happens, put the prepared onion in the pan, fry it for 5 minutes - until transparent. Add garlic and fry everything together for another 1-2 minutes. After adding the mushrooms, fry them together with onion and garlic for 10 minutes. In the process, season them with a mixture of ground peppers, salt. We taste it so as not to overdo it.

Next, remove the pan from the heat and leave the mushrooms to cool. At this time, we prepare small jars and lids. We sterilize them in any convenient way.

Transfer the cooled mushroom mass into the bowl of a blender and grind. We do this slightly, if you want the caviar to be small pieces. Or more carefully for greater uniformity. Pour in the vinegar, mix everything well.

Lay out the caviar on the prepared jars, screw the lids and let the workpiece cool completely. After we remove the caviar in a cool place for further storage.

Everything is ready!