How To Pickle Lard: 3 Perfect Ways

Salted bacon is an ideal snack option, especially if a hearty dinner is planned, and the main course is sweet potatoes with onions or everyone's favorite borscht.

Salted bacon is an ideal snack option, especially if a hearty dinner is planned, and the main course is sweet potatoes with onions or everyone's favorite borscht. It is very difficult to find really tasty lard in stores, and besides, you will not be sure of its quality. That is why it is better to cook salted bacon yourself, and we will tell you how to do it.

We offer 3 ideal ways to quickly and easily pickle lard.

1. Garlic-pepper fat.

 

This pickling option is suitable for garlic lovers. It is garlic-pepper fat that is an ideal addition to borscht, and if you use it with brown bread, then the combination of flavors will be amazing.

All you need:

1 kg of fat 250-300 g coarse salt (you can use sea salt) garlic, about 1 head pepper to taste

To make the lard well soaked, make several deep cuts in it. Sprinkle with salt, pepper and place chopped garlic into the cuts made. This fat is enough for salting 3-4 days, so put it in a bowl, close the lid tightly and put it in a cold place, you can put it in the refrigerator.

2. Tender fat in brine.

 

With this option you need to tinker, but the result is worth it. Rinse the used fat and clean it of unnecessary parts, cut into small pieces so that they fit freely in a three-liter jar.

Ingredients:

2 kg fat about 6 glasses of water 150-200 g salt

The brine is very easy to make. Add salt to the water and bring to a boil, then leave to cool. Grate the lard with garlic, put it in a jar (not too tight to each other), put bay leaves, cloves, peppercorns between them, pour brine to the neck. Leave for 2-3 days in the room, but do not close the lid tightly, you need the fat to breathe, then refrigerate for 1-2 weeks. Ready lard can be grated with your favorite spices.

3. Salo in onion skins.

 

First you need to prepare a brine from onion peel.

You will need:

1 kg of fat 1 liter of water 2-3 handfuls of onion skins 2 bay leaves 1 tbsp. teaspoon sugar salt and pepper to taste

Boil water with spices and husks, put lard in it (it should be completely covered with water), bring to a boil again. Cook for about 30 minutes on the slowest fire so that it does not boil. After cooking in brine, send the fat directly in the pan to the refrigerator for 15 hours, where it will be completely saturated and colored. After 15 hours, take out the fat, rub it with any spices, we recommend using smoked paprika, garlic, Provence salt. It is best to store such fat in the freezer in a bag or cling film.

 

We offer a couple more recipes for preparing delicious lard dishes.