How to pickle lard at home: the best recipes and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Lard is a product that is not only loved by many, it is also very useful. Many people adore it for its original taste. They are especially interesting if the fat is eaten in a s alty form. You can cook it in this way at home - it will take a small amount of time, but at the end you can get a unique product that will appeal to all households and, of course, invited guests.

How to pickle delicious bacon to melt in your mouth? How to choose this product and what is the best way to pickle it? More on all this later.

How to choose the perfect fat

As a rule, lard is bought at market stalls for s alting. Which piece should I choose?

First of all, at the time of its acquisition, you should pay attention to the color of fat. The ideal option are pieces that have a gentlepink shade or pure white. This means that this product is fresh, obtained from a young pig. When cooked, it will be very tender and just melt in your mouth. The yellow color of the piece indicates the rigidity of the fat, which is not very suitable for s alting - such a product must be sent to the soup.

One more thing to pay attention to is the presence of bristles on the skin. Ideally, it should not be, since it is much tastier to use this product in finished form if it is eaten with the skin. If it is possible to cut it, then do it right on the market. In this case, you should pay attention to how easily the knife cuts through the skin: if it is easy, then the fat is fresh and ideal for s alting.

Another point that you should definitely pay attention to when choosing lard is the aroma of a fresh piece. Ideally, it should be pleasant and subtle - this also speaks of the freshness and quality of the product.

And in the end, you need to pay attention to the thickness of the piece. In the event that it is more than 6 cm, it is best to refrain from such a purchase. The best option is pieces whose width is 4-5 cm. It is also not worth taking thinner than the specified parameter - they will not have the necessary rich taste.

Dry s alting

How tasty is s alting lard in a dry way, that is, just by rubbing it? You can use the minimum set of spices, which consists of black pepper and s alt.

How to dry-s alt lard? ForTo do this, you need to take the selected piece and clean it of dirt, if any (it is undesirable to wash the product). For 1.5 kg of fat, a mixture of 5 g of ground black pepper and 100 g of coarse s alt should be created (it is not recommended to take fine s alt). In the resulting mixture, it is necessary to roll the selected piece of fat, which can first be cut into 2-3 equal parts. After that, the pieces should be carefully, but tightly packed in a container.

In a separate bowl, chop 4-5 cloves of garlic and sprinkle them with lard. After all the preparation steps are completed, the lard can be covered and put on the lowest shelf in the refrigerator for 5-7 days, after which it will be ready.

S alting in a jar

Using this option of how to pickle bacon, you can get a ready-made tasty and fragrant product in just 3-4 days, as the reviews show.

To prepare it, you need to pour a liter of water into the pan, add 6 tablespoons of s alt to it and, after thoroughly mixing, put on fire. Continue stirring until the s alt is completely dissolved in the liquid.

In a separate dry bowl, you should combine a certain set of spices, which must include a small amount of allspice (you can take ground), 3 bay leaves, as well as a pinch of various spices to taste (an ideal set would be: anise, coriander, cumin and cardamom). After that, they should be slightly crushed with a spoon and sent to a pot of s alted water when it boils. After this, the brine must be immediately removed fromplates.

When the liquid in the pan cools down, send five cloves of garlic, cut in half and slightly crushed, into it, mix everything and pour the lard, previously placed in a jar, with this mixture.

To all those who follow this technology of how to pickle bacon, cooks recommend stacking the pieces denser - so they marinate much tastier and be juicier. You can also adjust the s alting level of the product yourself: the longer it stays closed in the refrigerator, the s altier it will become.

In brine with onion skins

How to quickly pickle lard at home so that it turns out juicy, tasty and fragrant? This can be done according to the recipe presented here, as it will be ready in just a day.

To prepare it according to this recipe, you need to take 1.5 kilograms of fat, which should be with a layer - so, according to the reviews of the hostesses, it will be much tastier in finished form.

Separately, you should stock up on onion peel, which will need about 50 g - it must be placed on the bottom of a 3-5-liter pan and put bacon cut into large pieces on it. It is advisable to wash the husk before laying. On top of everything, you need to evenly pour 100 g of s alt (it is advisable to take a large one), a few peas of black allspice, as well as five cloves of garlic and three chopped bay leaves. In order for the finished product to be very fragrant, the garlic should be lightly crushed with a fork or spoon before placing it insaucepan. All contents must be poured with 1.5 liters of cold purified water and put on the stove to heat up. After the water boils, you need to let it boil for 10 minutes and immediately reduce the heat to a minimum, let it stand for another 10 minutes and remove from heat. In this form, the contents of the pot should be allowed to brew in a cool place for one day, under the lid - after this time, the snack will be ready.

Hot pickling with garlic

Surely every housewife - a lover of this product has repeatedly thought about how to pickle lard with garlic at home. To prepare a snack in this way, it is necessary to prepare a saucepan into which you need to pour 1200 ml of water, let it boil and cool to medium temperature. As soon as this happens, a crushed mixture of spices should be sent to the liquid, consisting of three tablespoons of s alt with a slide (small), a few peas of black allspice and a pack of a mixture of seasonings specially purchased in a store for s alting lard. After that, the entire contents of the pan must be thoroughly mixed until the s alt granules dissolve. When this happens, brine should be poured over 500 g of lard, previously placed in a jar.

To s alt bacon in this way, pieces of the product must first be cut into strips no longer than 12-15 cm long. It should be insisted until cooked for 3-4 days.

Smoking s alting

In the event that subsequent smoking of s alted lard at home is planned,you can use this method of preparation. How to pickle lard quickly, tasty and so that it melts in your mouth?

To begin with, you should take a piece of the product (it is desirable that about 2-3 days have passed since the slaughter of the animal) and cut it into large squares. Each of them should be generously greased with coarse s alt. After that, each piece should be sent to one large pan, in which the s alting process will take place. At this point, you need to pay attention to the fact that the pieces must be placed with the skin down. After the product is placed in a container, all the gaps that have formed between the pieces should also be sprinkled with s alt. In this form, the fat must be placed under the lid and put in a cold place for several days.

Spicy Ambassador

How to pickle lard so that it melts in your mouth and is very fragrant? The answer to this question allows you to get reviews: housewives say that only the right spices should be used in the cooking process.

To prepare a spicy snack, you should pre-cook a brine consisting of 1.5 liters of purified water, several peppercorns, a glass of s alt, 5-6 cloves of garlic (previously chopped), and a couple of bay leaves. After it has cooled and infused, pieces of bacon cut into large chunks should be placed in the liquid. With such contents, the pan must be put in a cold place, covered with a lid.

After three days, the contents of the pot should be put on the stove and brought to a boil, then simmer over low heat for half an hour. After the brine has cooled, the pieces shouldtake out and pat dry with paper towels. Then they should be rubbed with a mixture made from four crushed cloves of garlic, a pinch of black and the same amount of red ground pepper. The product must be placed in a plastic bag and sent to the refrigerator.

Salo, s alted in brine

How to pickle lard at home for fans of spicy-s alty foods? To do this, you can use brine - a special solution that is prepared from 1.7 cups of s alt and the same amount of water. It must be put on fire, brought to a boil, then turn off the stove and cool the liquid to 20 degrees.

Meanwhile, pre-prepared pieces of bacon should be placed in a liter jar, which can first be cut into smaller pieces (100-150 g each). Between the pieces it is necessary to evenly lay the following spices: 3 bay leaves, five peas of black pepper, and three crushed cloves of garlic. All ingredients must be poured with brine and, having covered with a lid, leave to marinate in a cold place.

Quick way

How to quickly pickle lard? To do this, you can use the method presented here.

For 1 kg of lard, prepare a mixture of spices, which should consist of 100 g of s alt, 10 g of a mixture of peppers (sold in bags), a couple of cloves of garlic (must be crushed beforehand), and 5 g of turmeric. After that, the selected piece of the product must be cut into strips of medium thickness and wipe each of them with seasonings. In this form, the strips must be laid out on the boardand leave at room temperature for a couple of hours. After the allotted time, the spices must be carefully removed with a knife and the bacon sent to the refrigerator - after 30-40 minutes it will be ready.

In adjika

Perhaps, many housewives will be surprised now, but you can quickly and tasty pickle lard in adjika. To do this, prepare a kilogram of fat with a slot, cut it into slices and carefully coat each piece with a mixture of a glass of adjika and 100 g of s alt. After that, the product should be put on the bottom of the pan and sprinkle all the contents with a mixture of three crushed bay leaves and the same number of garlic cloves, chopped in the same way. In this form, the fat should be stored for a couple of days at room temperature, after which the pieces should be wrapped in film and put away in a cold place.

Lard from the package

How to pickle lard at home so that it is very fragrant and tasty? You can use the bag cooking method.

To do this, you need to take a couple of kilograms of the product, cut it into medium-sized bars and generously coat with the prepared mixture of spices. It should include the following ingredients: 2/3 cup s alt, 6 crushed cloves of garlic, and one pinch each of red and black pepper. The future appetizer should be tightly wrapped in polyethylene and put in the refrigerator - in five days the fat will be ready.

How to pickle homemade lard with garlic according to this recipe so that it is ready in three days? The secret is simple: before rubbingpieces with spices, it is recommended to make small transverse cuts - you can insert garlic into them.

With greens

Another option on how to deliciously pickle lard. To do this, you need to take a fresh product, cut it into pieces of medium thickness and cut off the skin. Thin cloves of garlic should be plentifully stuffed into each of them.

How to pickle bacon in a jar according to this recipe to make it spicy and very fragrant? The secret of a successful snack lies in the right set of spices. In order for it to turn out successful, you should use a store set made specifically for s alting lard. S alt must be added to it, as well as finely chopped dill and parsley. After thoroughly mixing the resulting mass, rub each piece abundantly, put the bacon in a jar, sprinkling it all together with a couple more tablespoons of coarse s alt. After that, the container must be tightly twisted and shaken thoroughly so that all the seasonings are evenly distributed. The jar must be placed in the refrigerator - after 5 days the snack will be completely ready.

Most suitable spices

Of course, any housewife has the right to experiment, choosing her own, proprietary ways of how to pickle lard. In order for such experiments to be successful, it is recommended that you familiarize yourself with the list of spices that are ideal for this purpose.

Of course, to prepare a s alty snack, you can take packets of spices that are sold in stores ready-made. However, if it was acceptedthe decision to cook the spicy mass on your own, then it is necessary to use dried bay leaves, garlic and black pepper in it - these ingredients are needed for flavor. In addition, lard goes well with cumin, thyme, paprika, coriander, chili, ginger, and in some cases with dry dill and suneli.