How to pickle lard: 3 great ways

How to pickle lard: 3 great ways

Lard lovers eat this product not only fresh, but also salted. The second option helps make its taste even more intense. If you don’t know how to salt lard so that it is tender and tastycheck out our article today.

You’ll always have a fantastic snack on your table if you use one of three pickling methods. Dry, hot or in brine – the lard will turn out super successful. Let’s look at all these salting methods.

How to deliciously pickle lard: the three best methods

Hot way

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This option for preparing lard snacks can be called the fastest. Moreover, it is not at all labor-intensive. Take 200 g of lard. Cut it into thin slices. Place them in a jar. Add 3 tbsp. l. salt. Add 5 teeth. garlic, having previously chopped them finely. Add 1 tbsp. l. black peppercorns and 2 bay leaves. Pour boiling water over everything (the liquid should completely cover the lard). Close the jar with a lid. After 3 hours, the lard will be ready.

Dry method

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This salting method takes a little longer than the previous one. However, the lard comes out very tasty and soft. To do this, take lard. Clean any dirt from it using a knife. Do not wash lard before dry salting. Cut it into small pieces. Make cuts in each of them at a distance of 5 cm from each other. Take rock salt and thoroughly rub the lard on all sides. Place the product in a plastic bag or jar. Add a little more salt to the container. Place the lard in the refrigerator. After 3-4 days you can start tasting it.

You can also use another recipe. For this you will need 1 kg of lard. Rub it with 1.2 kg of salt and various spices. Leave the lard in the kitchen for 4 hours. Then wrap it first in wax paper and then in foil. Place the lard in the freezer for 3-4 days.

In brine

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If you want to get the most tender lard, make a brine. Pour 1.5 liters of water into the pan. Add 4 bay leaves, 7 tbsp. l. salt, 10 black peppercorns and 8 teeth. garlic, cut into pieces. Stir well and bring the mixture to a boil. Cook it for 2 minutes. Then pour 700 g of lard with this hot brine. Close the jar with a lid. Leave the lard in the kitchen until it cools completely. Then place it in the refrigerator for 3 days.

Remove the lard from the brine. Dry it thoroughly with paper towels. Combine 1.5 tsp in a small container. ground black pepper, 4 tsp. salt, 2 tsp. smoked paprika and 6 teeth. garlic, passed through a press. Rub the lard with the resulting spicy mixture. Wrap it in cling film and place it in the freezer for a day. A delicious snack is ready!

By the way, the brine method is most suitable for brisket (lard with meat layer). Then you get a magnificent dish that can be served not only for everyday, but also for holiday table.

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