Lard in a jar is the most delicious recipe. Salting lard at home

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. Most delicious recipe We offer you 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 tender Pink colour with thin skin. If a 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 big amount the fat layer sometimes has a yellowish tint, and this is completely acceptable. This 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 own juice" It is recommended to use completely fresh lard for this recipe.

What 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 “once”. 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 method in brine

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, add chopped garlic, Bay leaf, 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 already filling the product cold water, then 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 ways and told how you can cook 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!

Today I’m happy to share a recipe for how to salt lard in brine. Since childhood, I have loved lard, in thin leaves, from the freezer, with black bread and onions - mmm!.. Hold me seven, I still have an ownerless piece of salted lard in the freezer, God, how I love it! Now I’ll write you the best recipe for salting lard and finally get to grips with the delicacy!

Of course, I salted lard in different ways, but the recipe with brine seemed to me the most optimal. In our city good lard much more expensive than pork tenderloin Lately, I don’t even know how to explain this strange phenomenon: scratch: .

To salt lard in brine, we need:

1-1.2 kg lard
6 tablespoons coarse table salt (without iodine, etc.!)
1 medium head (6-8 cloves) garlic
6 bay leaves
6 black peppercorns
6 allspice peas
1 liter of water

How to salt lard in brine, recipe:

Soak the lard in a bowl of cold water for at least a couple of hours.

We make a brine for lard: add salt to the water (the spoons are indicated without a top, not overfilled), pepper, bay leaf, bring to a boil and cool to a slightly warm state.

We cut our wonderful lard into strips about 3.5-4 centimeters wide and place them in a suitable container - glass jar or food container.

We cut the garlic cloves into slices and place them between pieces of lard. Fill the lard with brine. To prevent it from floating, we place a suitable weight on top - I have a heavy ceramic saucer.

Leave the lard in the brine for a day at room temperature, and then put the container with lard in brine in the refrigerator for a day or two, depending on the desired salinity. And don’t be naive when reading pearls like “lard will not take more salt than it needs.” Nonsense.

A day and a half in the refrigerator is enough to get intensely salted, but not yet over-salted lard (this is for my taste - but my husband thought that it was possible to finish salting earlier).

We take the lard out of the brine, let it drain a little, put it in bags and put it in the freezer for at least 4 hours so that the wonderful lard sets and is easy to cut into thin leaves.

I told you how to salt lard in brine in a wonderfully divinely delicious way. It's simple, don't be afraid.

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 should be washed running water, dry 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, put it in a bag, and then put it 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. Optimal thickness piece - 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.

Salting lard in jars for long-term storage is done by many housewives. In order to prevent stocks of this product from spoiling during the warm season, it is necessary to find a storage method in which the lard will not be affected by high temperatures even if it is outside the refrigerator.

Lard in a jar

How to pickle lard in a jar?

It is very important that the taste remains unchanged and the product itself does not acquire any foreign odors. For long-term storage, lard should be salted in a jar. This recipe will be ideal even if there is free space in freezer No. Many people are interested in how to salt lard correctly. After all, it has unique taste, and when good selection seasonings - and aroma. Many people believe that they can simply season it with salt. But that's not true.

In order to preserve lard, you will need a 3-liter jar and salt with seasoning.
If you have to store for a long time, garlic should not be added to the pickling seasoning.
A product containing garlic can be stored in a jar for no longer than 6 months.

Products with a meat layer are not suitable for long-term storage. The meat absorbs salt strongly and becomes very tough.

You can also use a plastic lid for sealing. In this case, the container itself must be prepared, as is done with other seaming. It must be thoroughly washed and sterilized. With this method, lard is cut into equal pieces.

Ingredients

on 3x liter jar you need 2 kg of lard
4-5 glasses of water
1 cup coarse salt
4-5 bay leaves, black peppercorns, garlic cloves

Cooking method

Add 1 cup of coarse salt to 4-5 glasses of water. Mix well, boil, then cool to room temperature.
Cut the lard into small pieces. .
Rub with ground black pepper and crushed garlic.
Place in a jar (not tightly), add 4-5 bay leaves, black peppercorns, garlic cloves (can be cut in half) between the layers and fill with brine about 2 fingers above the lard, then cover with a lid (loosely).
The lard should be stored in a room in the dark for a week, then in the refrigerator.

Lard can spoil if it is packed tightly into a jar. Lard prepared according to this recipe does not change its properties and is stored for a long time.

Lard in brine "tuzluk"

Lard prepared in this way does not age, does not turn yellow and is stored for a long time, maintaining excellent taste.

Ingredients

5 glasses of water
1 glass of salt
3-5 bay leaves, black peppercorns, 5-8 cloves of garlic

Cooking method

Prepare the brine: for 5 glasses of water - 1 glass of salt, boil, cool to room temperature.
In the meantime, cut the lard into small pieces (to make it easier to remove) and place loosely (!) in a 3-liter jar, add 3-5 bay leaves, black peppercorns, 5-8 cloves of garlic between the layers and pour in brine, cover lid loosely.
Keep it in the room for a week (it will be ready to eat), then take it out into the cold. Typically, no more than 2 kg of lard goes into such a container. The main thing is not to pack it tightly in the jar, otherwise the lard will simply “suffocate”.

Lard ripened in brine gives off a very subtle aroma and looks appetizing. Properly prepared lard in brine in a jar will be well stored and easy to cut. Beautiful when cut, it melts in the mouth and is eaten in an instant.

Classic recipe

Based classic recipe You can experiment with taste, add your favorite spices and seasonings. The brine is prepared strictly according to the recipe; a lack of salt can lead to spoilage of the product, which will not be stored for a long time.

You need to take:

1 kg lard;
liter of water;
190 g rock salt;
Bay leaf;
peppercorns.

The principle of cooking lard in brine:

The lard needs to be washed well. The skin may have hairs and signs of being singed by fire; it should be cleaned with a stiff brush or scraped with a knife.
To clear it of ichor, it is soaked in water for several hours.
The water is drained and the pieces are dried with a napkin. Cut into pieces so that they fit in the jar. When cutting lard, remember that when it is salted, you will need to remove it from the jar. Pieces that are too large will not fit through the neck of the glass container.
Place the pieces in a clean jar. Some people salt lard in a saucepan. Jars are better suited for this purpose; they take up less space in the refrigerator.
Next, prepare the brine. Boil water with salt and cool.
Place bay leaves and peppers in jars and fill with cooled brine. Some housewives simply mix salt with raw water. Both options are not bad, however, with boiled water there is a greater chance that the product will not go to waste. It's a matter of taste!
Close the jar with a nylon or screw-on lid. Leave to ripen at room temperature.
Readiness depends on the thickness of the lard; usually this process takes 7-10 days (if it is thick, up to 12 days).
Then the product is put into the refrigerator. The lard should freeze. When it gets stronger, the lard can be put into plastic bag and freeze.
If desired, it is kept in brine, but not for long, because when you take it out of the jar, the seal is broken.

Success delicious lard depends on the correct portions of raw food, salt and water.

Cooking with garlic

Garlic is a winning option in any dish, especially meat dishes. The aroma of one of the best seasonings attracts gourmets. The amount of garlic can be adjusted to your taste. However, it should be understood that its large volume will interrupt the taste of lard.

For the garlic brine you will need:

raw lard - 1.5 kg;
rock salt - 290 g;
garlic;
water -1.5 liters.

Preparation consists of the following steps:

Prepare all products, wash and dry the jar. Boil water in a saucepan.
Add salt to boiling water, stir and cook until it dissolves. You should not boil for a long time, otherwise the water will evaporate and the proportions will be disrupted.
The water should be cooled. If you plan to salt a large amount of lard, it is better to boil the water overnight so that it cools down the next morning.
Place pieces of lard into a jar and fill the contents with water. Cover with a lid and leave for a day.
After a day, drain the water; this technique will allow the lard to cleanse. The brine will be clear.
Cook the brine again, if this seems tedious to you, skip this step. Add garlic squeezed through a press and spices to taste into the jars.
Covered jars are left in the room for two days, then put in the cold. In general, salt lard for 6-7 days.

How to pickle with onion skins

For this pickling method you need to prepare the following ingredients:

lard - 900 g;
a cup of onion peel;
rock salt - 160 g;
cloves 2-3 pcs.;
Bay leaf;
liter of water.

Cooking process:

We wash the lard. Cut into pieces and place tightly in jars.
Put the water on the fire, put the onion skins there. It should be boiled with salt so that the brine acquires a beautiful onion color.
Cool the brine, add bay leaves and cloves to the jars. Pour in the composition.
Store in the room for a day, then leave to ripen in the cold for a week.

Cooked in onion skins The lard turns out to be the same color as smoked lard; bay leaves and cloves give it a piquant taste.

Salting lard in hot brine in a jar

Hot brine allows the lard to cook faster. There is no need to boil it, just fill it with brine and let it salt for at least 5 days (provided that it is thin).

Required Products:

a piece of lard per kilogram;
water liter;
salt - 165 g;
We take spices to taste.

Place the washed pieces of lard in jars. Cook the brine with spices and pour it into jars while hot.
This must be done carefully, otherwise the jar may crack. Previously, to prevent this from happening, they placed a metal spoon over which boiling water was poured.
We seal the lard and let it salt. After 2 days we put it in the cold, readiness will come after 4-5 days.

Long term storage option

In order for the product to be stored for a long time, you need to take sterilized jars. Soak the lard in water overnight, then drain it. Salting of lard is done with a stronger salt brine. Roll up with metal lids and refrigerate.

For long-term storage you need to prepare:

lard - 3 kg;
water - 1.5-1.7 liters;
salt - 700-800 g.

Cooking process:

Place the prepared lard into sterilized jars.
Fill it with brine, which is prepared hot or cold. In the first case, it will need to be cooled.
Cover with a sterile lid and close for storage. We send it to the cellar or pantry.

If the fat is long-term storage It turns out too salty, you can soak it before eating.

Traditional Ukrainian recipe

Required Products:

lard - 2 kg;
rock salt, how much will take;
garlic;
liter of water.

Prepare by following these steps:

We pierce the pieces of lard sharp knife, place garlic cloves inside.
Pour water and add salt into the container where the solution will be prepared. Stir constantly. The amount of salt required is determined per egg. To do this, put raw food into the stirred brine. egg(entirely). If there is enough salt, the egg will float on top of the brine, showing a snout.
Pour it into the jars and cover with a lid. Readiness is determined by the skin; it should soften and the lard should turn white.

To make lard tasty, you need to choose it correctly. Try to pinch off a piece of the skin, if it comes off easily - this is a great option, buy it.
Only rock salt should be used. Fine and iodized salt will not work.
Wash the lard well, otherwise the remaining blood will quickly spoil it, the brine will become cloudy, and an unpleasant aftertaste will appear.
Do not add too many spices if you plan to store lard for a long time. It is better to refresh its taste with spices when serving.
Pour in the brine so that it completely covers the contents of the jar.