Well, which Ukrainian does not like fat? In this country it is even called “vitamin C”, however, in Russia it is no less popular. Today it is proved that it is a therapeutic product, because 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 cook dishes, as they say, from what they have. But soon fat became a dish for all categories of people, now it is cooked in different ways: they are salted, pickled, smoked and so on. Today we’ll talk about how to make pickled lard, its recipes are very simple and do not require much time.
A simple recipe for pickling lard
Ingredients : two hundred grams of fat, onions, one and a half tablespoons of vinegar, salt and spices to taste.
Cooking
Salo is cut into pieces, put in a bowl, onion, chopped onion, placed on top of the rings, salt and pepper, gently pour vinegar over the entire surface. Such a blank is left for half an hour and served to the table.
If the pickled fat, the recipes of which we are considering, is prepared for the winter, then it is first scalded with boiling water, then it is 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 changed to a new one. On the sixth day, the marinade is again changed and the product is sprinkled with salt. On the ninth day, the brine is drained, and the lard is dipped in salt from all sides, wrapped in cellophane and put in a cold place for storage.
Transcarpathian fat
Ingredients : four hundred grams of salty bacon, 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 bay leaves and ground pepper, cloves.
Cooking
Before cooking lard marinated with garlic, you need to put chopped carrots and spices in water, heat to a boil, add vinegar and cool. Salo is cut into pieces and put into dishes, onion, chopped onion and chopped garlic 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. Over time, the product can be consumed.
Lithuanian pickled bacon
Lard marinated in a jar according to the Lithuanian recipe is very tender and fragrant. Impregnated with aromas of spices, it acquires a new, unusual taste. You can try it after six days, and store such a product in the freezer.
Ingredients : eight hundred grams of fat 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.
Cooking
Before making pickled lard, the recipes of which are very diverse, it is necessary to cut it and put it in a jar, add water so that it completely covers it. Then this water is poured into a pan, vinegar, a little sugar, paprika, ground pepper and bay leaf, as well as chopped garlic and salt are added to taste. The brine is put on fire and heated to a boil, after which it is completely cooled. Pour fat with a cold marinade and put in a cold place for six days. Over time, it can be consumed.
Pickled lard
For this recipe you will need lard with a thin skin without any smell. It is recommended to take layers from the back with a thickness of five centimeters, it is possible 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.
Cooking
The lard marinated in brine is very tender and delicious. To cook it, you must first make a pickle. To do this, pour water into the pan, add salt, heat to a boil and completely cool. Meanwhile, prepare the lard. It is cut into pieces, each wiped with garlic, previously chopped with a knife, and loosely placed in a three-liter jar, shifting with bay leaf and pepper. Then it is all filled with cold marinade, covered with a towel and left to marinate for four days at room temperature. Over time, the product is removed from the container, placed in a bag and placed in a freezer for storage.
Lard marinated with onions
Ingredients : lard, onion, seasoning for lard, salt, vinegar.
Cooking
Before making pickled lard, the recipes for which are very simple, you must first freeze it in the freezer. Then it is cut into pieces, onions are cut in half rings. Lay lard and onion in layers, sprinkling each with salt and seasoning, sprinkling with vinegar. The dishes are covered with a lid and shaken a little so that everything is mixed. The container is put 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 great as a snack or addition to the first and second courses.