Well, what Ukrainian doesn’t like lard? In this country it is even called “vitamin C”, however, in Russia it is no less popular. Today it has been proven that it is a medicinal product, since it contains acids that are involved in the formation of cells, as well as selenium, which is indispensable in the course of internal processes in the human body. Previously, this product was intended only for the poor, so they learned to prepare dishes, as they say, from what they had. But soon lard became a food for all categories of people; now it is prepared in different ways: salted, pickled, smoked, and so on. Today we will talk about how to make pickled lard, it is very simple and does not require much time.

A simple recipe for marinating pork lard

Ingredients: two hundred grams of lard, onion, one and a half spoons of salt and spices to taste.

Preparation

The lard is cut into pieces, placed in a bowl, onion sliced ​​into rings is placed on top, salt and pepper are added, and vinegar is carefully poured over the entire surface. This preparation is left for half an hour and served.

If the pickled lard, the recipes for which we are considering, is prepared for the winter, then it is first scalded with boiling water, then poured with cold brine (take a kilogram of salt for five liters of boiling water). The dishes are removed for three days, after which the brine is replaced with a new one. On the sixth day, the marinade is changed again and the product is sprinkled with salt. On the ninth day, the brine is drained, and the lard is dipped in salt on all sides, wrapped in cellophane and placed in a cold place for storage.

Salo in Transcarpathian style

Ingredients: four hundred grams of salted lard, two onions, one carrot, five cloves of garlic.

For the marinade: one glass of water, one spoon of vinegar, one spoon of sugar, one spoon of salt, as well as ground pepper, cloves.

Preparation

Before preparing lard marinated with garlic, you need to put chopped carrots and spices in water, heat to a boil, add vinegar and cool. The lard is cut into pieces and placed in a bowl, onion and chopped garlic cut into half rings are placed on top, sprinkled with pepper and mixed. All this is poured with cold marinade and left to infuse for one hour at room temperature. After time has passed, the product can be consumed.

Lithuanian marinated lard

Lard marinated in a jar according to the Lithuanian recipe turns out to be very tender and aromatic. Imbued with the aromas of spices, it acquires a new, unusual taste. You can try it in just six days, and this product is stored in the freezer.

Ingredients: eight hundred grams of lard with a layer of meat, one liter of water, two tablespoons of vinegar, six tablespoons of salt, three bay leaves, as well as sugar, ground pepper and paprika, garlic to taste.

Preparation

Before making pickled lard, the recipes for which are very varied, you need to cut it up and put it in a jar, add water so that it completely covers it. Then this water is poured into a saucepan, vinegar, a little sugar, paprika, ground pepper and bay leaf are added, as well as chopped garlic and salt to taste. The brine is placed on the fire and heated to a boil, after which it is completely cooled. Cold marinade is poured into lard and placed in a cold place for six days. After time has passed, it can be consumed.

Lard marinated in brine

This recipe requires lard with a thin skin without any odor. It is recommended to take layers from the back five centimeters thick, possibly with streaks of meat.

Ingredients: two kilograms of lard, one head of garlic, one glass of salt, five glasses of water, five bay leaves, peppercorns.

Preparation

Lard marinated in brine turns out very tender and tasty. To prepare it, you must first make the brine. To do this, pour water into a pan, add salt, heat to a boil and cool completely. Meanwhile, lard is prepared. It is cut into pieces, each rubbed with garlic, previously chopped with a knife, and loosely placed in a three-liter jar, topped with bay leaves and pepper. Then the whole thing is poured with cold marinade, covered with a towel and left to marinate for four days at room temperature. After time has passed, the product is removed from the container, placed in a bag and placed in the freezer for storage.

Lard marinated with onions

Ingredients: lard, onion, lard seasoning, salt, vinegar.

Preparation

Before you make pickled preparations, the preparations of which are very simple, you must first freeze it in the freezer. Then it is cut into pieces, the onion is cut into half rings. Lay lard and onions in a bowl, sprinkling each with salt and seasoning, sprinkling with vinegar. Cover the dish with a lid and shake a little to mix everything. The container is placed in a cold place for half an hour, after which the product is ready for use.

Pickled lard is very tasty and healthy; it is perfect as a snack or addition to first and second courses.

Pickling lard in a marinade in a jar is a very easy task, the main thing is to prepare a good piece of lard in advance for home pickling and then everything will probably work out. Serve the prepared aromatic lard with slices of fresh black bread.

You should definitely have this proven recipe for pickling lard in a marinade in your bookmarks. You can pamper your family and friends with delicious lard, and in return receive words of praise and gratitude.

Recipe for salting lard in marinade in a jar

Required ingredients:

• Lard: 1.2-1.5 kg;
• 1 liter of drinking water;
• Salt – 5 tablespoons;
• Bay leaf – 3 pcs.;
• Allspice: 6-7 peas;
• Ground pepper - to taste.

Marinade for salting lard

1. Pour water into an empty, deep saucepan. Send allspice peas and bay leaves there.

2. Immediately add salt and ground pepper to the pan. You can use red or black pepper. Place the pan on the stove. Boil the marinade for just a minute. After this, the liquid must be cooled.

How to pickle lard in a marinade at home

3. Cut the lard into pieces. It is important that the pieces are not too large, because then they will not be able to fit into the jar.

4. Wash the two-liter jar thoroughly. Carefully place the lard pieces into the container.

5. Pour lard with cold marinade. Before pouring the marinade into the jar, stir it so that the salt and pepper particles rise up. Close the container from above with a nylon lid. The lard in the marinade should be kept in a cold place for 5-6 days.

Under no circumstances should lard be kept warm; there is a huge risk that the product will quickly deteriorate.

6. Remove the salted lard from the jar and wipe with a paper towel.

Cut the lard into pieces and can be served.

Store the finished lard in a cool place. Bon appetit!

Pickled lard is an excellent appetizer, although it has been undeservedly forgotten lately. And all because the stores have a large selection of sausages. So why is this product so rarely eaten? True chefs know how to marinate lard and prepare amazingly appetizing snacks from it.

This article will offer a variety of recipes for making lard at home, which are much healthier and of better quality than store-bought sausages. In addition, they are natural and will save the family budget.

Before marinating, the lard skin should be peeled with a knife, but cutting it off is not recommended. Afterwards, the product is washed in cool water and wiped dry with napkins. Some recipes call for cutting into small pieces. In such cases, the product is placed in the freezer for a short time, after which it is much easier to cut.

Most often used in lard marinades:

different types of vinegar;

garlic cloves;

pepper of different types;

• clove buds;

  laurel leaves.

1. The composition and quantity of spices is not strictly regulated, but it is better not to add fresh herbs to marinades, this can lead to spoilage of the lard. The product cannot be stored for a long time. It’s better to take dried herbs, dill and caraway seeds.
2. It is best to boil the marinade filling; lard can be poured with a cold, warm or hot solution. And to speed up the marinating process, the greasy pieces can be boiled for just a couple of minutes.
3. To make the appetizer tastier, you need to choose one with streaks of meat.
4. You should not use stringy subcutaneous fat for pickling.
5. Fat should be cut into pieces 5*5 cm.

How to pickle lard: recipes

Below are 10 recipes for pickled lard. Although some of the recipes are similar, they are all very different.

How to marinate lard for smoking

In this way you can prepare the salsa for smoking. After preparing this recipe, smoking is carried out for about a day at a temperature not exceeding 25 degrees.

List of ingredients:

• about 1 kg of fat without streaks;
• 2 liters of mineral water;
• salt - 4 heaped tablespoons;
• half a teaspoon of sugar;
• gelatin - 0.050 kg;
• a pinch of ground red pepper.

How to cook:

1. Prepare a solution of 1 liter of water and spices.
2. Pour the cleaned bacon with this solution, keep it in the refrigerator for 10 days, then remove the fat layer from this solution and pour boiling water over it.
3. Prepare a mixture from 1 liter of water and gelatin, to which add a little red pepper.
4. Heat this mixture to a temperature of 65 degrees and immerse the salsa in it.

After a short time, the product will be ready for smoking.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

Lard marinated in brine in a jar

Depending on the amount of product, the amount of water is calculated. It is rational to cook lard in jars with a capacity of more than 1 liter.

Grocery list:

• lard - as much as you can eat, at least a kilogram;
• boiled water - about 2 liters, possibly more;
• salt - up to 1/5 kg;
• black pepper in the form of peas - about 1 teaspoon;
• 5 leaves of dried bay laurel;
• allspice peas - about 5 pcs., if desired, you can not add them;
• garlic - 1 medium sized head.

How to marinate lard in brine:

1. Boil water, add all the spices and cook this mixture over low heat for 5 minutes.
2. Peel the garlic, cut into thin slices, stuff it with lard.
3. Cool the brine, put the stuffed layer in it, and put it in the refrigerator for 3 days.

Lard marinated in brine in a jar is completely ready for use.

How to marinate lard for hot and cold smoking

To smoke the product, you can marinate it at home in a plastic bag. The amount of spices is adjusted depending on the amount of fat layer and the thickness of the cut pieces.

Grocery list:

• salce - as much as there is;
• garlic - at least one large head for every kilogram of layer;
• salt - as much as needed, a few heaped tablespoons for each kilogram of product.

How to marinate lard for smoking:

1. Cut the bacon into large pieces, peel the garlic and cut into thin slices. Make several cuts in each piece of fat layer and place several garlic pieces in each.
2. Roll each piece generously in salt, place the bacon in a plastic bag, additionally sprinkling with the remaining spices.
3. You need to marinate the bacon for about 5 days, keeping it in a room at room temperature. In this case, it is advisable to turn the package over once or twice;
4. After this, you need to put the bag in the refrigerator for three days. After this, the product is ready for smoking.

After this period, it should acquire a slightly dark shade. If this does not happen for a long time, you can add spices to the bag with the fat layer and leave for another day.

Homemade marinated lard

This is a recipe for a very spicy and spicy snack.

List of ingredients:

• salce - 1000 g;
• salt - 700 g;
• greens (various) - 1 bunch;
• garlic - 1 head;
• 1 liter of water.

Step-by-step preparation:

1. Boil brine from water and spices, place the fat layer there for three days and put the product in the refrigerator.
2. After this time is completed, you need to dry the product removed from the brine with a paper towel.
3. Chop the garlic very finely and chop the herbs. Rub this mixture onto the fat layer. Wrap this snack in cotton cloth and store in the refrigerator.

After rubbing with spices, the appetizer is ready to eat immediately.

Pickled lard in a jar

This recipe is very spicy and moderately spicy. By adjusting the amount of seasonings, you can adjust the pungency of the taste of the finished snack.

List of ingredients:

• pork fat - 1 kg;
• salt;
• spicy herbs - mixture for lard;
• pepper;
• chopped bay leaf;
• allspice in the form of peas;
• garlic - 2 small heads.

How to cook:

1. Cut the fat layer into 2 cm pieces, mix the spices, rub the pieces with the mixture.
2. Peel the garlic, cut each clove into several pieces.
3. Place a few pieces on the bottom of a jar (it is advisable to use a three-liter jar), then add lard and a few pieces.
4. Mix all the spices and herbs and sprinkle the pieces with them.

The salsa needs to be infused for about a week in the refrigerator. If the pieces were cut thinly, then 4 days may be enough for the fat layer to be ready.

Pickled lard with vinegar

Salsa with vinegar is a very spicy appetizer, so it should be consumed in moderation.

List of ingredients:

• onions - 2 pcs.;
• fat - 2 kg;
• water;
• vinegar - 2 tablespoons;
• spice mixture - 4 tablespoons.

How to marinate:

1. Cut the salsa into large pieces, peel the onion and cut into rings;
2. Put fat and onions in layers in a saucepan, fill to the top with water, also pour in vinegar and add 2 tablespoons of spices.
3. At room temperature, marinate the fat layer for 24 hours.

After this, take out the pieces, roll them in the remaining spices and put them in the refrigerator. You can eat such a snack within five hours.

Marinated lard with onions

Onion peels will give the lard a beautiful color.

• onion peel;
• salce - 1000 g;
• chili pepper - 4 pcs.;
• 1 glass of salt;
• black pepper - 1 spoon.

How to cook:

1. Cut a kilogram of fat layer into several parts, boil water and spices together.
2. Put the husks into the pan, then part of the fat layer, and then the rest of the husks again.
3. If necessary, add water to cover the fat. Cook for 10 minutes.
4. Wrap the pan with lard in a blanket for 10 hours, then remove the bacon (the brine and husks can be thrown away).
5. Cut the garlic and pepper into slices, stuff the bacon with them, then rub it with black pepper;
6. Wrap the pieces in cling film and store in the refrigerator for a day.

After this, transfer the fat layer to the freezer and use as needed.

Marinated lard with garlic

Garlic is an indispensable ingredient when preparing salsa. Almost all recipes are prepared with it. Another one will be presented below.

Grocery list:

• lard with streaks of meat - about 1 kg;
• water;
• salt (depending on the amount of water - 4 tablespoons for each liter);
• garlic - 4 cloves;
• bay leaf and black pepper in the form of peas - optional.

Pickling technology:

1. Cut the lard into pieces, put it in a saucepan, pour water into it so that it covers the lard, then add spices.
2. Place a plate on top of the fat layer, place a weight on top, and leave it like that for three days.
3. After this, you need to take it out and dry it, stuff it with thin slices of chopped garlic, and if desired, you can sprinkle it with spices, for example, suneli hops.
4. Wrap the bacon in a paper towel or cloth and keep in the refrigerator for about a day.

Serve the fat, chopped and lightly shaken off the spices.

Pickled lard: a wonderful recipe

Marvelous - because under the degree. But this lard really has a “wonderful” taste - it cannot be confused with anything else.

List of ingredients:

• lard (preferably with streaks of meat) - enough to take about 1 kilogram;
• garlic - one head;
• water - 1 l;
• several bay leaves;
• black peppercorns - 1 teaspoon;
• salt - 200 g plus a few more tablespoons;
• ground black pepper - two bags;
• vodka - 100 g.

Preparation:

1. Cut the salsa into pieces, stuff it with pieces of garlic and roll in a mixture of spices.
2. Prepare the brine: dissolve 200 g of salt in one liter of water, put the mixture on the fire, add bay leaves and peppercorns.
3. Boil the mixture, add bacon and cook for 10 minutes.
4. Remove the hot bacon from the brine with a slotted spoon, put it in a jar, and cool the brine. Pour vodka into it. Pour cold brine over the lard.
5. Leave it for 2 weeks to marinate.

Store in the refrigerator or roll up.

Marinated lard with a layer: recipe with herbs

The main thing is to choose fat in which the meat layer will be at least 50%.

Grocery list:

• a mixture of Provencal herbs;
• salt, pepper, garlic;
• lard with meat.

How to marinate:

1. Cut the lard into large pieces, sprinkle with salt and leave for 2 weeks (change it every three days).
2. After 2 weeks, pass the garlic through a press, add pepper and a mixture of green herbs.
3. Rub the mixture onto the fat layer, then sprinkle the pieces with Provençal herbs again, and wrap the fat layer in parchment.

You can eat this snack after 3 days.

These recipes describe how to marinate lard right at home. They can be changed and supplemented, thus inventing new ones.

See also, marinating lard, video:

For marinating, it is better to use fresh lard rather than thawed lard. You should choose the product very carefully. Good lard for pickling should not be fibrous. You can check the product for softness by chromeing it with a wooden stick (match). It is better if the piece is not thin, but more or less thick. For additional taste, it is recommended to take lard with streaks of meat. Its taste will be more pleasant and tender. Experienced pig farmers recommend using lard from the undercarriage for marinating. Before starting cooking, lard should be rinsed well with cold water and all unnecessary trimmed off. It is very important to clean the skin properly. This is easy to do if you place the piece skin side up and scrape off all excess with a knife.

Next, boil the water for the brine. Salt consumption per 1 liter of water is 150-200 grams. When the water boils, add salt, black peppercorns, bay leaf and chasnok. After this, lard is added to the marinade. When the composition boils again, reduce the heat and leave for 7-10 minutes (depending on the size of the pieces). After the time has passed, the lard is taken out of the container and transferred to the jar. Having laid out all the hot lard, pour the same marinade over it and cover with a lid. It will be soaked in brine for about two weeks, at the end of which the lard will become fragrant and imbued with the aroma of chasnok. Marinated lard is soft and very tasty. It can be eaten with various types of side dishes. This lard is ready to eat immediately and is also suitable for rolling.

Cooking enthusiasts know how to marinate lard using a different recipe. The product, as in the previous version, is cleaned and cut into pieces. Then, in each of these pieces, holes are made with a knife into which garlic is placed (it can be dipped in spices). Garlic will add pungency and a pleasant aroma to the finished dish, and will also look good. The prepared lard is completely filled with marinade. To prepare it, allspice and black pepper, bay leaf are added to the water, and only after that, salt (about 6 tablespoons per 1 liter). The composition of the container is closed with a lid and left in a dark place at room temperature. After 2 days, remove the lid (so that it does not suffocate without air). The lard will be ready for use in 4-6 days. It can be put in the freezer.

In Western Ukraine they use a special method of marinating lard. It is thoroughly washed and the skin is separated. Then the lard is placed in a saucepan with water and put on fire until it boils. After this, the first water is drained, and the lard is rinsed with cold water directly in the pan. Next, it is poured back with water and put on fire. At the same time, bay leaves, allspice and peas, cloves, 1-2 raw carrots and a large onion are added to the water (you need to cut it in half and grease it over the fire until a black skin forms). This procedure is necessary to give the lard a special aroma and taste. Check the readiness of the dish with a fork - if it comes in well, then it’s ready. Hot lard is coated with pre-prepared lubricant. It is prepared from tomato paste, crushed garlic, salt and seasonings. The lard is placed in the refrigerator, where it is soaked in spices. When it cools down, it's ready to eat!

Every housewife needs to know how to marinate lard for long-term storage. First you need to prepare a brine using 1 kg of salt per 5 liters of water. Boil the composition and cool. The lard must be scalded and placed in a pan, then poured with the cooled marinade. The components are left in this form for three days, after which the lard is transferred and filled with new brine. This procedure is repeated on the 6th day of salting. On day 9, the lard is removed from the brine. . It is sprinkled with salt, wrapped in linen, placed in a plastic bag and sent to the refrigerator. After a few hours, lard without spices can be transferred to the freezer, where it can be stored for about a year.

Many people are interested in how to marinate lard in the shortest possible time. To do this, you need to cut it into thin pieces and place it in a deep bowl or pan. Cut 3-4 onions into rings, two carrots into slices or on a coarse grater, and peel the head of garlic. Add 2 tbsp here. spoons of vinegar, 2 teaspoons of salt and how much sugar, bay leaf, pepper and spices. Mix the marinade components in a minimum amount of water and pour in the lard. It is advisable to leave the composition in a warm place. Pickled lard prepared according to this recipe can be eaten within one to two hours.

Few people will refuse a delicious piece of smoked lard. But how to marinate lard for smoking to make it even tastier and more original? To do this, for 1 liter of boiled water take about 150 grams of salt, bay leaf, 5-6 peas of allspice, the same amount of cloves and 3 cloves of garlic. Water is boiled over a fire, adding seasonings and salt. At this time, the lard is cut into pieces ready for smoking and placed in a deep pan or bowl. After this, it is poured with boiled brine and covered with a lid. So the lard should be marinated for 3-4 days. From time to time it needs to be turned over so that it is soaked evenly. Before smoking, the lard is washed and tied with twine, hung for a couple of days in a cool room. After this, it becomes completely ready for smoking.

Of course, every housewife has her own time-tested recipe for salting lard! This delicious appetizer is marinated in brine and dry salted using foil or a regular bag. Today I will offer you one wonderful option using table vinegar. I am sure that many will like it. Be sure to try it!

Pickled lard with vinegar turns out surprisingly tender and aromatic. This dish definitely won’t stay on the table for long :) It’s easy to prepare and, most importantly, it doesn’t take very long! You will only need the simplest ingredients and you will have an excellent snack on your table. These simple products will definitely be found in your kitchen.

The peculiarity of this method of preparation is that we will prepare aromatic brine for the lard. We add vinegar to it, which will give the finished dish an unusual flavor.

If you like lard in any form, then you can look at other interesting options for its preparation. For example, and. Each of the methods is interesting in its own way and deserves your attention.

In the meantime, let's start marinating lard with vinegar!

Ingredients:

• pork lard - 600 g;
• salt - 3 tbsp. l.;
• allspice peas - 5 pcs.;
• bay leaf - 2 pcs.;
• garlic - 5 cloves;
• table vinegar (9%) - 2 tbsp. l.;
• cloves - 2 pcs.;
• water - 0.5 l.

To begin, in a small aluminum pan, combine table salt, bay leaf, ground black pepper and several clove buds.

Fill the spices with water. Place on the stove, bring the liquid to a boil and cook for about 5 minutes. After this, pour pre-measured table vinegar into the liquid.

Remove the marinade from the stove and cool at room temperature. It can only be used when it is lukewarm.

In the meantime, take the required amount of lard and cut the large block into smaller pieces. If desired, you can chop it even smaller than shown in my photo.

If lard was stored in the freezer, it should be completely defrosted before use. To do this, just leave it for several hours at room temperature.

Now take the garlic and peel it. Cut each clove into thin petals. Place in a bowl with lard.

By the way, it is best to use a container with a lid. Otherwise, the refrigerator will smell strongly of marinade.

Fill with marinade. Keep in mind that it will not cover the lard completely. Therefore, you will need to periodically stir the contents of the bowl with your hands.