Lard in brine in a jar - delicious pickling recipes

Classic recipe

Based on the 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:

1. The lard must 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.
2. To clear it of ichor, it is soaked in water for several hours.
3. 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.
4. 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.
5. Next, prepare the brine. Boil water with salt and cool.
6. 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!
7. Close the jar with a nylon or screw-on lid. Leave to ripen at room temperature.
8. Readiness depends on the thickness of the lard; usually this process takes 7-10 days (if it is thick, up to 12 days).
9. Then the product is put into the refrigerator. The lard should freeze. When it gets stronger, the lard can be put in a plastic bag and frozen.
10. If desired, it is kept in brine, but not for long, because when you take it out of the jar, the seal is broken.

The success of delicious lard depends on the correct portions of raw product, salt and water.

How to deliciously cook lard in onion skins

You can’t take red onion skins, otherwise you won’t get a golden color. This recipe is for those who want to salt lard in brine very quickly and tasty and get the finished product as soon as possible. The recipe is simple, the results are quick - you can enjoy it the next day.

It is better to take lard with veins in a whole piece, on which deep longitudinal cuts are made from the pulp side all the way to the skin.

1. Boil 2 cups of salt in two liters of water, add two large handfuls of onion peels, and after 5 minutes of boiling add lard.
2. Now you need to reduce the heat and keep the lard at a low simmer for about 20 minutes.
3. After which it is removed from the solution and placed under pressure.
4. When the piece has cooled and straightened, it is generously rubbed with crushed garlic and ground black pepper.

After which the piece of lard is wrapped as tightly as possible in cling film, without air bubbles. It is allowed to soak in spices for about five hours at normal room temperature, after which it goes into the freezer. The lard is ready the next day.

Recommended reading: Stewed cabbage with white beans

With the first or second method of salting, you can use other spices, add adjika, coriander, red pepper, fenugreek and more. Lard prepared using onion peels can be stuffed with pieces of carrots and celery. Experimenting with spices allows you to get lard with a new, delicious taste every time.

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:

1. Prepare all products, wash and dry the jar. Boil water in a saucepan.
2. 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.
3. 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.
4. Place pieces of lard into a jar and fill the contents with water. Cover with a lid and leave for a day.
5. After a day, drain the water; this technique will allow the lard to cleanse. The brine will be clear.
6. Boil 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.
7. 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:

1. We wash the lard. Cut into pieces and place tightly in jars.
2. 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.
3. Cool the brine, add bay leaves and cloves to the jars. Pour in the composition.
4. Store in the room for a day, then leave to ripen in the cold for a week.

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

Gorloder: boiled recipe, canning

For preservation, you can use the following recipe.

Interesting: Is it possible to dry horseradish leaves and then use them for canning?

• tomatoes - two and a half kilograms;
• apples - half a kilo;
• sweet pepper - half a kilo;
• garlic – one hundred and twenty grams;
• dill - fifty grams;
• vinegar - two large spoons;
• hot pepper – one hundred grams;
• parsley - fifty grams;
• sunflower oil - one glass;
• black pepper and salt to taste.

• Sterilize and heat the container before storing.
• Wash vegetables under running water.
• Remove seeds and core from peppers and apples.
• Cut the tomatoes into cubes.
• Grind the remaining ingredients in a blender or meat grinder.

Pour the resulting mass into a container, add vinegar, spices and vegetable oil. Place the pan over medium heat and cook for at least 2 hours. Dill and parsley can also be ground in a blender or finely chopped, then added to the sauce before the end of cooking.

The hot seasoning is poured into jars and rolled up.

Jars can be stored in a pantry or basement.

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.

We prepare according to the following recommendations:

1. Place the washed pieces of lard in jars. Cook the brine with spices and pour it into jars while hot.
2. 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.
3. 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.

Preparation:

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

If lard becomes too salty during long-term storage, it can be soaked before use.

Hot salting of lard at home

Hot salting lard is a very quick way to get a mind-blowingly tasty snack. In a jar, such a preparation will be optimally soaked and filled with spicy flavors and aromas.

Ingredients:

• lard – 1 kg;
• water – 1 l;
• salt – 5 tbsp. l.;
• garlic – 3-4 cloves;
• seasonings (bay leaf, black and red pepper, coriander, cloves) - ½ tsp.

Wash the lard and dry it, cut into medium-sized bars. Place in a saucepan in a dense layer, add water (its level should be 2 cm higher than the pieces) and bring to a boil. Boil the workpiece over medium heat for 3-4 minutes. Remove the pan from the heat, carefully place the slices in the jar, then fill them with brine, first mixing in the salt.

Cool the container first at room temperature, and then bring it to readiness in the refrigerator. After the expiration date, remove the pieces, dry with napkins and rub with crushed garlic and a mixture of seasonings. Wrap the pieces in foil and place in the freezer for 2-3 hours before serving.

Traditional Ukrainian recipe

Required Products:

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

Prepare by following these steps:

1. We pierce the pieces of lard with a sharp knife and place cloves of garlic inside.
2. 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, place a raw chicken egg (whole) into the stirred brine. If there is enough salt, the egg will float on top of the brine, showing a snout.
3. 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.

How long can lard be stored in brine in a jar?

To keep lard longer, it needs to be packaged and frozen. If it is salted with garlic, the shelf life in brine is reduced. An open jar of regular salt filling can be stored in the refrigerator for up to a month or longer. If its integrity is not compromised - 2-3 months. The product is prepared for long-term storage - up to 2 years.

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