Salting lard in its own juice in a jar. Cooking delicious lard - recipes for cooking at home. Pickling in onion skins

A slice of salted lard, smeared with mustard and placed on a crust of black bread has always been and will be considered the best appetizer for feasts. This product will become one of the most delicious types of cuts if the lard is properly salted. What the most delicious recipe for lard in brine will be for you is up to you to decide. Below are the best versions of this dish, as well as useful cooking tips.

The classic recipe for lard in brine belongs to Ukrainian cuisine and is used most often. It is the simplest, but at the same time very tasty option for preparing a snack. Salted lard is cut into thin slices for sandwiches, potatoes are fried with it, and served with borscht and soups.

Products for cooking:

• 1.5 kg lard
• 6 black peppercorns
• 1 tbsp ground allspice
• 2 tbsp coarse rock salt
• 5-6 bay leaves
• 6 large cloves of garlic
• 1 liter of distilled water.

Salting lard in brine at home:

1. Rinse the piece of product thoroughly under running water, then blot off excess liquid with paper towels. Cut into 3-5 pieces of approximately the same size. Clean the skin with a knife to remove any remaining lint.
2. To prepare the brine, it is recommended to use enamel dishes. Pour water into it and dissolve the salt, add the rest of the spices and chopped garlic cloves.
3. Dip the pieces of lard into the brine, spreading them evenly throughout the container. The liquid should completely cover the lard.
4. You need to put pressure on the dish. To construct the load, you can cover the pieces of lard with a flat dish and place a bottle filled with water on top.
5. Place the entire structure in a cool place and leave for three days. After the salting period has expired, the pieces of lard are removed from the container, dried with napkins, rubbed with ground pepper and garlic slices are inserted into small cuts.

The appetizer is ready to serve. It is best to store part of the product in the freezer, after wrapping it in foil.

Salting lard in Tuzluk brine

Tuzluk brine differs from all others in the minimum required ingredients.

To prepare take:

• 1.5 kg lard
• 7 bay leaves
• head of garlic
• 1 cup rock salt
• 5-6 glasses of cold water
• a bag of peppercorns (you will need 15-20 peas).

Step-by-step preparation steps:

1. Pour water into an enamel pan, add salt and put on fire. While the water is heating, stir occasionally so that the salt is well dissolved.
2. Meanwhile, rinse the lard and cut it into small oblong pieces.
3. Peel the garlic and chop into small cubes. It is important not to use a garlic press in this cooking method - the juice will flow out faster and the result will not be the same. Thoroughly rub all the lard cubes with the garlic mixture.
4. By this time the brine should already boil. As soon as it boils, it must be removed from the heat and allowed to brew under the lid. It can be used for pickling when the liquid has completely cooled.
5. A three-liter bottle is suitable for pickling. Place the sticks in a container, but not tightly, so that there is a small space between them. If the product is folded too tightly, it may fade slightly. The salso is laid in layers, between which bay leaf and peppercorns are sprinkled.
6. Pour brine on top and cover loosely with a lid, or use a special lid with holes. Salting lasts a day, at room temperature. Afterwards, the cubes are removed from the jar, put into bags and stored in the refrigerator. If the volume of the prepared dish exceeds the amount that will be eaten in the next 3-4 days, it is better to place the excess in the freezer - at sub-zero temperatures it can be stored for several weeks.

Note: smaller pieces are salted better and faster than large pieces.

Salo in Transcarpathian style

The dish prepared in Transcarpathian style turns out to be very tasty, spicy and rich in taste.

To prepare you will need:

• 300-400 grams of lard
• 2 medium onions
• 1 medium carrot
• small head of garlic
• 300-400 ml water
• 1 tbsp table vinegar
• 1 tsp fine sugar
• 1 tsp rock salt
• 1-2 tsp ground black pepper
• 3-4 bay leaves
• 2-3 peas of allspice
• 4-6 black peppercorns
• 1 clove inflorescence.

Cooking method:

1. Add all the spices, except ground pepper, to the water and put on fire.
2. While the marinade is heating up, peel the carrots and cut into small cubes, also pour into the marinade. When the brine boils, add vinegar and turn off the heat.
3. Rinse the salsa under running water, cut into oblong pieces and place in a separate bowl. It is better to use glass, enamel or clay dishes.
4. Peel the onion, cut into rings and add to the lard.
5. Peel the garlic, cut into slices and also add to the lard. Sprinkle ground pepper evenly on top and mix thoroughly.
6. While the lard was being prepared for salting, the marinade should have cooled slightly. At this stage, lard and vegetables are poured into it and left at room temperature for 2-3 hours, then put the container in the refrigerator for another day.

The dish prepared in this way already has quite a lot of fans. Some housewives are experimenting with vinegar - instead of regular table vinegar, they use apple, rice or wine vinegar. For spiciness, you can add finely chopped chili pepper, but no more than 3-4 grams per the above amount of lard, so as not to “overdo it” with spiciness.

Recipe for salting lard in Belarusian style at home

Belarusian cuisine also contains salted lard. But the spices used are slightly different, and it is recommended to take the lard itself without layers or with a minimum amount of them. The salting method is also different - brine is not used in the process, salting is done using the dry method.

Ingredients for preparing the snack:

• 1 kg lard
• 1 tsp cumin
• 4 tbsp coarse rock salt
• ½ tsp fine granulated sugar
• 3 bay leaves
• 1 large head of garlic.

How to salt lard in Belarusian:

1. Rinse the piece of lard thoroughly with running water. Afterwards, thoroughly scrape the skin if it is not cleaned well enough, and rinse again. Dry with paper towels or allow excess liquid to drain in a colander.
2. Divide the garlic into cloves and peel off the husks. One half needs to be crushed using a press, and the other half should be cut into layers.
3. Mix salt and spices, add the crushed part of the garlic. Rub a piece of lard with this mixture.
4. Finely break the bay leaf and mix with garlic slices. Roll the lard in this mixture on all sides and place in a glass bowl or enamel bowl. Cover the top with a lid. Place the container in a cool place, away from light, but not in the refrigerator yet. Salting lasts 5-6 days, and the piece must be turned over every day.
5. After the expiration date, the container is placed in the refrigerator for another week, the product is turned over twice more within seven days.
6. Wrap the finished snack in film or foil and place in the freezer for a day.

Serve the appetizer with black Borodino bread with borscht or mashed potatoes.

On a note. Salt and spices are removed only before serving the appetizer; the rest of the time it can be on the surface of the product.

In brine with smoked flavor

To prepare lard with the taste of smoked meats, it is better to choose a preparation with a good layer of meat. As a result, the snack will not only taste delicious, but also look beautiful on the table.

Ingredients:

• medium head of garlic
• 5-6 glasses of water
• peel from 10 or more bulbs
• peppercorns
• 4-5 laurel leaves
• 1 kg of lard with a layer
• ½ cup coarse salt.

Preparation:

1. It is better not to use the upper layers of onion peel; prepare only the subsequent leaves.
2. Take water into a saucepan, add spices, salt and husks. Put on fire.
3. Rinse the main ingredient and cut into bars, then place in brine. When the liquid boils, reduce the heat and simmer for half an hour.
4. Turn off the stove, cover with a lid and leave to steep for 8 hours.
5. Remove the lard bars from the brine and allow the liquid to drain. You can dip with paper towels.
6. Wrap the bars with cling film.

Onion peels give the appetizer a spicy, smoky flavor. It is recommended to store the snack in the freezer.

How to choose the right lard for salting?

The right piece of lard should have a thin, tender skin without bristles and the smell of smoke, and the pulp should not have a strong odor.

The most suitable part for salting is a cut from the back or sides of the carcass.

The shade of the product also deserves attention - it should be white or light pink.

It is important to pay attention to the smell - if there are unnatural aromas, it is probably no longer fresh and should not be taken under any circumstances.

Advice. To test a piece of lard, you need to pierce it with a match - if it goes in easily and softly, the snack will turn out excellent!

How to speed up the process of salting lard?

Sometimes a snack needs to be prepared as quickly as possible, and there is no time to wait several days.

1. 6-10 hours before salting, soak the product in cold water. The dish will turn out soft and very juicy.
2. Only coarse rock salt is suitable for salting.
3. The smaller the pickling sticks are, the faster they will be salted and soaked in spices.
4. If for some reason you don’t like small bars, you can simply cut the piece of lard deeper.
5. Don’t be afraid to add more salt - the product will absorb as much as it can get into it, and the remainder will simply speed up the salting process. It’s simply impossible to over-salt a snack!

Salo has long been considered one of the most popular Slavic dishes. Perhaps it is impossible to imagine a Russian, Ukrainian or Belarusian who would not treat this product with special reverence and would not know a lot of recipes for its preparation. Lard can be prepared in any form: fried, boiled, smoked, salted.

Sometimes lard is salted, as they say, “just once,” and sometimes large-scale preparations are made for the winter. This is where we recommend salting lard in a jar. We offer you the most delicious recipe for this product today. It is simple, quick, but gives an amazingly tasty and aromatic “result”.

Lard in a jar can be boiled, salted or in brine. Let's look at all these three options, and everyone will choose the one that suits their taste.

How to choose lard for salting

Before you start preparing any dish, you should select suitable, high-quality and correct ingredients for it. It's the same with lard. How to choose it correctly? Firstly, the pieces must be a delicate pink color with a thin skin. If the piece has a grayish tint, it means it is already stale, aged lard. It is not recommended to take it for pickling, and indeed for eating in general.

Many people sometimes think that yellow lard is also stale or old. But in fact, homemade lard with a large amount of fat sometimes has a yellowish tint, and this is completely acceptable. Such a product is usually made from boars; it is stringy and quite tough. It can be used for frying, but this option is not suitable for pickling.

Secondly, the correct thickness is important if you are going to salt lard in a jar. The most delicious recipe for everyone, of course, will be different. Some people prefer pure lard with a minimal amount of meat, while others, on the contrary, like a small layer of lard on a large, good-quality and appetizing piece of meat. However, experts say that no matter what piece you choose, the optimal thickness for pickling is three to five centimeters.

Classic dry salting method

So, you have chosen the appropriate pieces and decided to pickle the lard in a jar. The most delicious recipe, according to many housewives, is salted lard without adding liquid. This method is called dry or “in its own juice”. It is recommended to use completely fresh lard for this recipe.

What do you need?

Cooking process

Selected pieces for pickling must be washed and dried. Salt should be poured into a separate bowl. This salting of lard into jars occurs in stages. Roll a few pieces in salt and place them on the bottom. Then comes the next pair of pieces, also carefully sprinkled with salt. Between the layers you can add a couple of bay leaves, chopped garlic and peppercorns. Try not to fill the jar completely. Salt two-thirds of the jar, leaving some air cushion. This method allows the lard to “ventilate”, and after opening the jar it will not turn sour and have an unpleasant odor.

If you salt the product for future use, use iron lids and a seaming machine. But you can also make delicious lard in a jar for “one time use”. The recipe will differ only in the lid - it will be an ordinary plastic one. After salting, the lard must be stored in a cool, dark room. As a rule, this is a cellar or refrigerator (if the number of cans is small).

Salting in brine method

Many housewives say that the most aromatic and delicious lard is obtained in brine in a jar. Let's look at this method too.

To prepare we will need:

• Small pieces of lard (about 500 grams).
• Four cloves of garlic.
• Two liters of cold water.
• Peppercorns.
• One pack of table salt.

Progress

Take a large three-liter jar and put pre-washed and dried pieces of lard into it. Place a pan of water on the stove, into which we add chopped garlic, bay leaf, and salt. For this recipe, it is recommended to crush the peppercorns so that they release the most flavor and aroma. When the water boils, remove the pan from the stove and wait for it to cool. Pour the cooled salty brine over the pieces and roll up the lid. Since you are pouring the product with cold water, you can immediately store it in the refrigerator.

This option is not suitable for storing lard for future use. But a large number of housewives make just such pickled lard in a jar. The most delicious recipe requires only a couple of days of salting in the refrigerator and the lard is ready for use. After these days, take the lard out of the brine and blot it with a paper napkin to remove excess moisture. We make the topping: ground black, red allspice, paprika. We roll each piece of lard in this pepper “breading”.

Boiled lard in a jar

We had already marinated the lard in brine and simply salted it in its own juice. All that remains is to cook it. To make the boiled lard tasty and aromatic, we again add to it the ingredients we already know - garlic, pepper and bay leaf.

To make boiled lard, you need to choose the right pieces. They should be a little thinner than those we used for pickling and salting. It is recommended to make boiled lard from pieces that do not contain a large amount of meat. As you know, lard never takes the salt it doesn’t need. But the meat part will easily absorb everything you offer. It may turn out that the lard will be perfectly salted, but the meat part, as they say, “you can’t put it in your mouth.” We always remember to take this point into account.

Boiled lard can be obtained in several ways. Someone simply pours hot brine over the product, rolls up the lid and gets boiled lard in a jar. The most delicious recipe, according to most housewives, is lard, which was boiled in a saucepan, and then packaged and rolled “under the lid” into jars for storage.

Everything is clear about the brine. But let's take a closer look at the second method. In order to cook delicious lard, we need: the main product itself, salt, black peppercorns, bay leaf, water and onion peels. A large deep saucepan will also be used. If you salt ordinary small pieces, you can put them in a container just like that. If you take a long strip of lard (from the sternum or from the back), then you also need strong twine. With its help, you can tie lard rolled into a roll and cook it in this form.

So, first we prepare the water for cooking. How much salt should I add? For one liter of liquid we need to add one hundred grams of it. We look at how many liters of water will be poured into the pan and calculate the amount of salt. It's simple. What were onion peels needed for? To make the lard a pleasant reddish color and even more flavorful, many housewives use onion peels. When you have already put in the salt, add the husks and put the pan on the fire. As soon as it gives off color, you can take it out. Or you can cook lard directly in it.

There is one more secret. Do not immediately remove the lard from the water if the required cooking time has passed. Turn off the heat and let the product sit in this brine for a while. Having taken the lard out of the pan, blot it a little with a napkin, getting rid of unnecessary liquid, and sprinkle each piece with ground pepper.

Now you can put the lard away for storage. Place the pieces in a jar and sprinkle with chopped garlic. With this method, the skin will taste soft. If you like the skin to be tougher and stronger, then it is recommended to store lard not in a jar, but in foil or parchment paper.

We shared with you three different methods and told you how you can prepare lard in a jar. Choose the most delicious recipe yourself, but it’s better to try everything at once and only then decide which one is best for your family. Bon appetit!

A traditional Ukrainian dish, salted lard, has become a favorite in many countries. There are different ways to salt lard at home. Basic: dry salting when only salt and spices are used; salting in brine, which is divided into so-called wet salting - in a jar based on cold brine and hot salting - when boiled salted decoction of spices is used. Lard is salted both in whole pieces and in smaller pieces or even pre-chopped in a meat grinder. Each preparation option is delicious in its own way. All you have to do is choose the one that is right for you. With our website, even a novice housewife will be able to prepare homemade salted lard. The most detailed step-by-step recipes with photos will help you with this.

The best recipes with photos

The last notes

If you urgently need to prepare salted lard, then you will probably need this homemade, quick salting recipe. Using this method of salting you will get an appetizing and tasty lard with garlic. You can add any hot and spicy spices as much as you like and want. Using such a quick and affordable recipe, you will have a new delicious product on the table every time.

Any man and not only will be delighted with this delicacy. A stunningly delicious recipe for making aromatic lard. The secret is that before cooking you need to place the lard in a bag. This will avoid direct contact with boiling water, and all the leaked juice will saturate the piece of lard.

Ingredients

To prepare lard in a bag you will need:

• 1-1.5 kg of lard or brisket, choose what you like best;
• plastic bag or cling film;
• 2-3 tbsp. spoons of salt;
• 2 tbsp. spoons of ground black pepper;
• 0.5 teaspoon red pepper;
• 2 bay leaves;
• 2 juniper berries;
• 2 cloves;
• 1.5 heads of garlic.

We prepare aromatic and tasty lard in our own juice

To make the lard tasty and aromatic, you need to rub it with spices. Mix red and black pepper, salt and finely chopped garlic, roll lard in the resulting mixture. Pay special attention to the sides. You can choose the spices that suit your taste.

Now place the lard or brisket in a bag, adding bay leaves, juniper berries, and cloves. Seal the bag well to keep water out. If possible, remove air from there. The ziplock bag for freezing is easy to use; it can be conveniently secured to the edge of the pan; it is denser, so you don’t have to worry about it breaking.

Cooking secrets

It’s good if you let the lard sit in the spices for a couple of hours. During this time they will open and thoroughly soak the piece. However, this is not at all necessary, since when exposed to temperatures, the marinade will do its job.
You will need a large saucepan for cooking. The bigger, the better. The secret is this: to cook lard you need to stick to the lowest boil. Therefore, pour in more water, place a bag of lard in it and turn on the heat to minimum. To prevent the bag from opening and water getting in, secure it with a clothespin at the edge of the pan.

After boiling, cook the lard over low heat for 2 hours. After this, leave it in the pan until it cools completely, then remove it from the water and, without removing it from the bag, put it in a cool place (on the balcony or in the refrigerator) for a day. During this time, the lard will completely cool down, and the juice will thicken, turning into a delicious jelly.

To choose the right lard, it is better to go to the market or farm store. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The skin of the lard should be thin, smooth, without bristles and preferably with a veterinarian's mark.

Smell the lard. The smell of fresh product is subtle, sweetish and milky. The presence of a specific aroma indicates that the lard came from a boar. No amount of spices can remove the smell, so it’s better to refuse the purchase.

Pierce the lard with a knife, fork or match. If it pierces easily or with little resistance, the product deserves your approval.

After purchasing the lard, rinse it with running water, dry it well with a towel and begin the cooking process.

What to salt lard with

With salt, garlic, bay leaf, cumin, dill seeds and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main advantage of lard is that it will absorb as much salt as it needs.

How to pickle lard

At home, lard can be salted in three main ways:

By the way, no matter what method you choose, you will need to store the finished lard in the freezer.

• 1 kg of lard;
• 200 g salt;
• 20 g ground black pepper;
• ½ head of garlic.

Preparation

Cut the lard into cubes 4–5 cm wide.

Make cross cuts in each block. The depth is slightly more than the middle of the piece.

Pour all the salt into a deep container. Put lard there and rub well with salt on all sides.

Sprinkle pepper on top. If desired, you can use a mixture of red and black.

And cut the garlic into slices 1-2 mm thick and place them in the slits on the pieces of lard.

Transfer the lard into a container and refrigerate for 3-4 days.

The lard is ready. It tastes best with black bread.

For further storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then in the freezer.

mag.relax.ua

• 2 kg of lard;
• 5 glasses of water;
• 200 g salt;
• 1 head of garlic;
• 4 bay leaves;
• peppercorns and other spices - to taste.

Preparation

Wash the lard, dry it and cut it into small pieces so that they fit easily into the neck of the jar. The optimal thickness of the piece is 5 cm.

Prepare the brine. Pour 5 glasses of water into a saucepan, add salt, put on fire and bring to a boil. Remove from heat and cool.

Finely chop the garlic and rub it over the pieces of lard. Wash and dry the bay leaves.

Place the lard in a jar. Do not try to stack the pieces tightly: the lard may go rotten. Layer layers of lard with bay leaves and black pepper.

After this, remove the lard from the jar, dry with paper towels and rub with spices. You can use ground red pepper, cumin, paprika. Then wrap the lard in paper or a bag and put it in the freezer. In a day the lard will be ready.

toptuha.com

• 1 liter of water;
• 2 handfuls of onion peels;
• 3 bay leaves;
• 200 g salt;
• 2 tablespoons sugar;
• 1 kg of lard with a layer;
• 4 peas of allspice;
• 3 cloves of garlic;
• paprika, mixture of peppers - to taste.

Preparation

Pour water into a saucepan, add washed onion peels, bay leaves, salt, sugar. Bring the resulting mixture to a boil, add lard to it and cover with a plate so that it drowns in the liquid.

Bring the mixture to a boil again and then cook for another 20 minutes over low heat. Then remove the pan from the heat, cool and place in a cold place for 12 hours.

Take out the lard, dry it and rub it with a mixture of chopped garlic, paprika and a mixture of peppers. Wrap the finished lard in film or a bag and put it in the freezer.

Before serving, keep the lard at room temperature for 5 minutes and cut into thin pieces. This lard goes best with black bread and mustard.