Salt

My family loves to eat lard. And they eat it in considerable quantities. Therefore, different methods of salting lard were tried. But one of my favorites was the recipe for salting lard in brine.

Preparing borscht dressing at home is not a difficult and quick task. Such a tasty preparation is a real storehouse of vitamins. It will give your borscht that unique taste that not every housewife manages to “catch.”By spending a little time on preparation once or twice, you will quickly cope with preparing a bright, tasty, rich first course throughout the winter.

Summer has arrived, and seasonal vegetables appear in gardens and shelves in large quantities and at reasonable prices. Around mid-July, summer residents begin to ripen tomatoes. If the harvest is successful and there are a lot of tomatoes ripe, then you can use them to prepare a delicious homemade tomato for the winter.

Each of us does not remember a funny episode from the film “Ivan Vasilyevich Changes His Profession”, which talks about overseas eggplant caviar. But not everyone knows how to prepare delicious eggplant caviar at home, and even save it for the winter. And this can be done quickly and tasty.

Today we will prepare salted lard with garlic in a jar. In our family, the choice of lard for salting is made by the husband. He knows which piece is best to choose and where to cut it from. But it always takes into account my preferences that the lard should have a slit.

For a thousand years in a row, salt has been one of those products that no one can do without. It is usually among the basic supplies in everyone's kitchen.

Like most salmon, coho salmon is the most valuable and delicious fish. The easiest way to use all the valuable taste and nutrients is by salting coho salmon. You can salt not only fresh fish, but also after freezing. After all, this is a northern inhabitant, and it arrives on the shelves of our stores frozen, not chilled.

In the North, salting volnushki is common practice. In Europe, these mushrooms are considered poisonous, and mushroom pickers avoid them. As always, the truth lies somewhere in the middle. Volnushki are classified as conditionally edible mushrooms, but if you pickle them correctly, there will be no problems.

When salting trout, there are several factors to consider. Trout can be river and sea, fresh and frozen, old and young, and based on these factors, they use their own salting method and their own set of spices.

Everyone loves pickles. They are added to salads, pickles, or simply crunched, enjoying the spicy spiciness. But for it to have a really pleasant taste, the cucumbers need to be pickled correctly.

To preserve all the beneficial substances contained in fish, it must be cooked very carefully.Salmon, which includes salmon, has a lot of valuable microelements, and they can be preserved if the salmon is salted correctly. Store-bought salted salmon may not have them, since industrial processing uses preservatives, but at home you add the necessary ingredients yourself, and the fish turns out not only healthier, but also tastier.

Despite the fact that trout is a river fish, it belongs to the salmon family. This means that the meat of this fish, as well as its caviar, are a valuable product. You can salt trout caviar with your own hands, and this can be done very quickly, and the quick salting method is especially good.

The high price of salted chum salmon does not guarantee the good quality of this delicious fish. To avoid disappointment again, pickle the chum salmon yourself. It's very simple, and perhaps the most difficult part of this recipe is choosing the fish.

Pickles are a universal appetizer for almost any side dish. Spicy, crispy cucumbers are no less tasty than pickled ones, and they can be prepared almost in an assembly line manner. There is no need for sterilization or pasteurization, and storage of pickled cucumbers does not require special conditions.

Homemade pink salmon caviar is much healthier than ready-made caviar packaged in jars.No preservatives are added to homemade caviar, and you will always be confident in its freshness. After all, this is too expensive a delicacy, and the risk of buying old caviar or a fake is too great.

Many housewives want to put the most delicious things on the festive table. As a rule, this is also the most expensive dish. Salted salmon has long been a delicacy and a desirable dish on our table, but the price is not at all pleasing. You can save a little on your purchase and pickle the salmon yourself.

Buying ready-made herring has long been a lottery. There is not a single person who has not been disappointed in a purchase at least once. Sometimes the herring turns out to be dry and over-salted, sometimes with blood, sometimes loose. And if you bought it for a festive table, then your festive mood will become as sad as the purchased herring.

Some varieties of cabbage are not distinguished by their juiciness, and winter varieties are even “oaky”. It is impossible to use such cabbage for salads or borscht, but it can be fermented in brine. Typically, such cabbage is fermented in three-liter jars and pickled as needed throughout the year. This type of fermentation is good because it always produces cabbage.

Home-salted mackerel is good because you can adjust its taste and degree of salting. Much depends on the mackerel itself.Choose medium-sized fish, ungutted and with the head on. If the mackerel is small, it will not yet have fat, and specimens that are too large are already old. When salted, old mackerel can become doughy and have an unpleasant bitter taste.

Salted garlic, unlike pickled garlic, retains its properties almost like fresh garlic. The only difference is that you can eat it just like that. It is better to salt garlic when it is at medium ripeness and its husk is still soft. Garlic heads, or cloves, are salted using various spices. These spices slightly change the color of the heads and their taste. You can try pickling garlic in different jars according to different recipes, and then get a multi-colored assortment.

Capelin is quite widespread in the world, and there are many ways to prepare it. Fresh frozen capelin is available in any fish store and it is better to salt the capelin yourself than to buy ready-made ones. As a rule, there are no complaints about the quality of processing; it’s all about storing the fish. Salted capelin is not a fish that should be stored for a long time.

Vobla is not considered a valuable commercial fish, and 100 years ago, fishermen on the Caspian Sea simply threw it out of their nets. But then there were fewer fish, more fishermen, and someone finally tried the roach. Since then, roach began to be caught specifically for further drying or smoking.

Russulas can be eaten raw, but there is little pleasure from it. They are edible, but not very tasty. They gain flavor if they are salted. We’ll talk now about how to salt russula and which mushrooms to choose. Many lovers of quiet hunting have seen russulas in the forest more than once and know that the color of the cap of russulas can be different. And it must be said that this is not the only difference between russula. The color of the cap indicates the taste of the mushroom.

Grayling belongs to the salmon family, and has the same tender meat as its other representatives. The habitat of grayling is the northern regions, with crystal clear and icy rivers. There are many uses for grayling in cooking, but my favorite is salting grayling right on the river bank.

In Old Church Slavonic the name “gruzd” means “heap”. Previously, milk mushrooms were collected by whole carloads and salted in barrels for the winter. Dry milk mushrooms are visually different from their relatives, and they can be confused with toadstools, and only connoisseurs can distinguish a dry milk mushroom from an inedible mushroom.