How to make soaked lard in a jar. Salted lard with garlic in a jar - dry salting of lard, homemade salting recipe. Recipe in a jar

How to make soaked lard in a jar. Salted lard with garlic in a jar - dry salting of lard, homemade salting recipe. Recipe in a jar

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 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 minimum amount of meat, while others, on the contrary, like a small layer of lard on top of a large, solid 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 do you need?


Cooking process

Selected pieces for pickling must be washed and dried. Salt should be poured into a separate bowl. This pickling 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 will be salting the product for future use, then use iron lids and a seaming machine. But you can do it “once” delicious lard in the bank. 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 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 was it needed for? onion peel? 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!

Salted lard- This is a product that many people love. Each housewife has her own secret for salting it, but recently salting lard in brine has been gaining popularity. This method is very simple, and the result is excellent: tender, tasty lard that you will definitely like.

My mother-in-law told me how to properly salt lard in brine. When I once mentioned in a conversation that I would like to try this method, she assured me that she knew the most delicious recipe for salting lard in brine - this is exactly how her mother and grandmother prepared it. You understand that I had no choice but to use it.

And I was very pleased, so now I also make lard in brine in a jar - my mother-in-law’s recipe is simple and successful, I really like it. I shared this method with my friends - and they also now prepare salted lard. If you are also interested in how to deliciously pickle lard in brine, I invite you to my kitchen - I will tell you everything in detail and step by step.

Ingredients:

  • fresh lard - 0.5 kg;
  • salt - 5 tablespoons;
  • garlic - 6 cloves;
  • allspice - 5 peas;
  • black pepper - 10 peas;
  • bay leaf - 3 pcs;
  • water - 0.6 l.

How to deliciously pickle lard in brine:

First of all, a few words about the lard that we will salt in brine. We buy lard only at the market, where you can make sure whether it is soft, whether the skin is hard, and you can smell it to see if there is an unpleasant odor. We choose lard that is not very thick (after all, thick lard simply will not fit into the neck of the jar). It is best to buy lard with a layer of meat, from a young pig - it is thinner and its skin is more tender.

Lard for salting must be fresh: previously frozen lard will be hard after salting. We choose white lard, with a pinkish tint, and a pleasant aroma. If a piece of lard has reddish streaks (with blood), first soak it for several hours in cold water, keeping the lard in the refrigerator for this time.

We rinse the lard with cold water and place it on a paper towel to remove excess moisture (if the lard was pre-soaked, just dry it). Then cut the lard into oblong pieces of such a size that it is convenient to put them in and take them out of the jar.

We thoroughly wash the pickling jar with soda; there is no need to sterilize it. For 0.5 kg of lard, a 1-liter jar is enough. We place the pieces of lard vertically in the jar, so that around each piece there is free space for the brine, otherwise the lard will not be salted.

Peel the garlic and wash it. We cut large cloves lengthwise into 2-3 pieces (if the cloves are small, take more of them - 7-10 pieces). Place garlic, bay leaf and pepper between the pieces of lard. We also put garlic and pepper on top.

Now a very important point - how to make brine for lard... Bring the water to a boil, add salt and boil for a couple of minutes until the crystals are completely dissolved. Set the pan with the brine aside to cool. We will use the brine when it has cooled to about 40 degrees C. Fill the lard in the jar with warm brine, cover the jar with a lid and leave at room temperature for 4-5 hours.

Then we put the jar of lard in the refrigerator. On the 3rd day we start tasting lard. If it is not salted enough, leave it in the refrigerator for another day, but if the lard is ready, remove it from the jar and dry it with a paper towel.

Now you know how to salt lard in brine. Isn't it simple?

The myth that Ukrainians invented salted lard for food is fundamentally incorrect. At one time, this cheap product was used in Italy to provide food for slaves working in marble quarries. Salted pork fat was the best option for this: cheap, satisfying and, thanks to the salting recipe used, tasty. Thanks to its qualities, this product became very popular among ordinary people who could not always afford to buy a piece of meat. Salting is done using different methods. Not everyone has the necessary containers, and most people salt lard in jars.

Choosing lard for salting

After people learned to prepare pork fat by salting, smoking, and adding all sorts of spices to the product, it became very popular. At proper preparation this one is nutritious and very delicious snack used for everyday meals, especially indispensable on long trips and hikes.

In order for lard salted in a jar to be tasty, you need to choose the right ingredient for salting. When choosing the main ingredient You should pay attention to some points:

Cooking process

There are two ways to pickle lard in a jar: dry and in brine. Glass jars are well washed and heat treated. How to salt lard in a glass jar is of no interest only to those who disdain this product. Each housewife has her own recipe for salting lard in a jar, as does the choice of method for preparing the product. It is generally accepted that more aromatic and delicious product obtained by using brine.

So, salted lard in a jar, recipe using brine. To prepare you will need:

  • Glass jar with a volume of three liters.
  • Chopped lard pieces.
  • Allspice black peppercorns.
  • 5 cloves of garlic, bay leaf.
  • Two liters of filtered water (cold).
  • Salt.

Boil the water for the brine and let it cool until lukewarm. Chop the garlic, crush 15-20 peppercorns and mix with water, adding 6 tablespoons of salt. You don’t have to skimp on the salt, as the pork fat will take the required amount and won’t be too salty.

Sliced ​​into elongated layers and the lard is placed in the container in dense layers. Then the brine is carefully poured to the very top of the neck of the jar; it is important that the liquid evenly fills the container. Close the lid and put it in the refrigerator. After four days you can enjoy the prepared product. For long-term storage of salted lard in a jar, roll up the glass container with a tin lid.

The second preparation option is suitable for those who do not want to bother with preparing the brine. For dry salting you will need the following ingredients:

  • Pieces of pork fat, preferably accordion-cut to the skin.
  • Coarse salt.
  • Allspice (peas).
  • Ground pepper (black and red).
  • One head of garlic.
  • 4 bay leaves.
  • You can use other spices if desired.

The prepared pieces are not washed with water, but are cleaned with a knife. It is this cleaning that will create the conditions for uniform salting of the product. Stuff the pieces with chopped garlic and rub with a mixture of peppers. Dip each piece in salt. Pour salt into the bottom of a dry jar, lay out 3 bay leaves and peppercorns.

Fill the container in layers, sprinkling each with the remaining salt and pepper mixture. It is advisable to place the rest of the bay leaf and peppercorns at the level of half the filling of the jar. Pour one tablespoon of salt into a full jar and cover with a lid. To completely saturate the product with salt and aroma, leave the vessel for a day at room temperature, then put it in the refrigerator. In a week the snack will be ready. It is better to remove the finished product from the jar and scrape off the excess salt. Move to freezer for long-term storage wrapping each piece in parchment.

Express salting

If you really want salted pork fat, and don’t want to wait a week for the product to be ready, then you can resort to fast way salting Place medium pieces of fresh lard in a glass jar with the addition of garlic and salt to taste. Everything is filled with boiling water. This lard will be ready for use in a few hours. The only drawback of the finished product is that it is not long-term storage, you need to eat it within a week.

Well-prepared salted lard will be a good addition to potato dishes and borscht. An indispensable product for hiking and outings. And also decorate festive table. Lard, due to its properties and calorie content, is useful product. It is completely unreasonably considered that it is a harmful product for consumption; you just shouldn’t abuse it.

Many housewives' homemade preparations are not limited to pickles, compotes and jams. For example, you can salt lard in a jar, and we will now tell you the most delicious recipes. This appetizer will add variety to any table, even a modest one.

How to deliciously pickle lard in a jar?

Ingredients:

  • salt – 300 g;
  • - 2 pcs.;
  • raw lard – 1 kg.

Preparation

First we prepare three liter jar: wash it, sterilize it and wipe it dry with a towel. We process the lard, rinse it and cut it into small pieces of the same size. Mix salt with ground pepper and add finely chopped dry bay leaf. Now rub the pieces of lard with the aromatic mixture, and pour the rest into the bottom of the prepared jar. Lay out the layers meat product tightly to each other in layers, additionally sprinkling each level with fine salt. When the lard fills the entire jar, add another small layer of salt on top and tightly close the container with a lid. If you want to preserve the product longer, it is best to roll the product. That's all, delicious lard in a jar, ready to eat in a few days.

Recipe for delicious lard in brine in a jar

Lard salted in this way can be stored for a long time by wrapping it tightly in a paper bag and placing it in freezer. At the same time, it is quite easy to cut with a sharp knife and fills the kitchen with a delicious, unique aroma! See for yourself!

Ingredients:

  • garlic – 3 heads;
  • peppercorns – 15 pcs.;
  • water – 1 l;
  • non-iodized salt – 5 tbsp. spoon;
  • lard – 1 kg.

Preparation

We wash the three-liter jar in advance, sterilize it and prepare the lid. In a small saucepan, boil water for the brine, and then cool it until warm. We peel the garlic, chop it finely, and grind the black peppercorns in a blender or coffee grinder. Now mix the spices with filtered cooled water and add non-iodized salt. Rinse the lard, blot it with a towel and cut it into small elongated slices. We lay out the pieces in layers, closer to each other, until the entire jar is completely filled. Then carefully pour in the cold brine, cover the container with a lid and put it in the refrigerator for 3 days. After time, delicious lard in brine in a jar is ready to eat! If you have prepared a lot of salted lard, then simply remove it from the jar, blot each piece with a napkin and, putting it in a bag, put it in the freezer for storage.

The most delicious recipe for boiled lard in a jar

Ingredients:

  • raw lard with a layer of meat – 1 kg;
  • garlic - to taste;
  • coarse sea salt;
  • ground black pepper - to taste;
  • dry bay leaf – 2 pcs.;
  • - optional.

Preparation

We wash the lard with layers, blot it with a towel and cut it into thin layers. We peel the garlic, chop it into slices and stuff it with lard, making small cuts with a knife. From coarse sea salt, ground black pepper, pieces of bay leaf and cumin, prepare a fragrant dry mixture. Generously roll the lard in this mass of spices and put it in a pre-sterilized jar, as close to each other as possible. Now put the container in a deep pan and fill the dish with cold water up to the shoulders. We keep the most delicious lard in a jar in a water bath for about 1 hour, and then carefully remove the pieces and let them cool. Wrap the lard individually in parchment and put it in the freezer for storage. This lard tastes like a smoked delicacy and is very easy to cut into slices when frozen.

Previously, lard was considered a food for poor people, helping them survive in difficult times. And today it is a favorite snack for many men, especially if it is prepared by the hands of his beloved wife or mother. Preserving lard in jars for the winter is easy and quick. But when purchasing raw materials for harvesting, you should be careful: avoid pieces without skin, with an unpleasant odor and irregular structure. Lard for the winter is prepared in one of three possible ways: “dry” (simple salting), “wet” (filled with brine) and “boiled”.

How to roll lard for the winter - dry salting

A simple recipe for storing lard in jars for the winter is to salt it generously, following the rules.

Required ingredients:

  • pork lard - 700 g
  • rock salt - 100 g
  • garlic - 1 tbsp.

Cooking method

  1. Cut fresh lard into layers 1-2 cm thick. Peel the garlic and chop coarsely.
  2. Wash the liter jar thoroughly and wipe it dry.
  3. Pour a tablespoon of salt into the bottom of the container and throw in a couple of cloves of garlic. Next, lower the lard into the jar in one layer and cover it in the same way as the bottom.
  4. Fill the container to the top, alternating layers. If desired, the lard can be sprinkled with paprika, black or red pepper.
  5. Close the jar with a tight lid and shake well so that the salt is evenly distributed over all layers. Storing lard for the winter under a canning lid can last for many years without loss of taste.

Recipe for boiled lard for the winter in jars

Boiled lard for the winter is an ancient method of preparation, proven over the years and maximally improved. With this processing method, traditional lard with a layer will become tender and soft.

Required ingredients:

  • lard with meat layer - 1 kg
  • garlic - 1 head
  • rock salt - 1.5 tbsp.
  • bay leaf - 3 pcs
  • ground black pepper - 1 tsp.

Cooking method

  1. Wash the lard thoroughly and pat dry with a paper towel. Cut the product into pieces, approximately 3x3 cm.
  2. Add salt, pepper, chopped bay leaf and grated garlic to the bowl with lard and mix the whole mass thoroughly.
  3. Place the mixture into three half-liter or one one-and-a-half-liter jars. Fill the container with water up to the shoulders.
  4. Fill a tall pan with water, lower a small towel to the bottom, and place the jar on it. The liquid should not reach the level of the container. Cover the jar with a lid and place the pan on the fire.
  5. Cook lard for the winter in a jar for 2.5-3 hours over low heat. At the end, remove the container from the water and roll up the lid. A completely cooled jar can be hidden in the cellar or in the refrigerator.

How to seal lard in jars for the winter in brine, recipe

Lard can be stored in brine for the winter. This method of preservation will preserve the original taste of the product and avoid the unpleasant yellowness characteristic of dry salting.

Required ingredients:

  • lard - 1 kg
  • garlic - 5-6 heads
  • black pepper - 0.5 tsp.
  • salt - 5 tbsp.

Cooking method:


Lard is incredibly healthy in moderation. It strengthens the immune system, removes harmful and heavy substances. Remember how to roll up lard for the winter so that you don’t have to overpay for pleasure during the cold season.

 

 

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