Salted lard in brine with garlic - an original recipe for salting delicious lard in brine.

All you need for pickling:

• lard – arbitrary amount;
• spices (cumin, a mixture of various peppers, paprika, etc.) - at your discretion;
• garlic - arbitrary amount.

How to salt lard in brine:

First, we need to peel the lard skin with a sharp knife.

Then, fresh lard needs to be cut into pieces measuring approximately 15 by 5 cm.

Next, using a knife, we make holes in the lard over the entire surface of the piece and in each hole you need to put one chopped garlic clove (without the core).

Then, generously rub the lard cubes with a mixture of various spices and place them very tightly in a tall container.

Now, let's prepare the brine for pickling. To do this you will need:

• water -1 liter;
• salt – 1 tbsp. false;
• bay leaf – 2-3 pcs.
• spices - to taste.

To prepare, you need to boil the required amount of water, add salt, bay leaf and spices to taste. Then, bring the contents of the pan to a boil again, turn off the heat and cover with a lid. Now, we need to cool the finished brine to 30–40°C.

Next, you need to carefully pour the cooled brine (so as not to wash off the spices) into the container with lard, so that the lard is covered with brine by 2-3 cm.

Let the warm brine cool completely at room temperature, and then, for salting, you need to put the container with our preparation in the refrigerator or cold basement (in no case in the evaporator!).

Lard salted in brine will be ready in about a week. The finished pieces of lard must be removed from the brine, dried with a napkin, each piece wrapped in wax paper and for further storage put the lard in the freezer.

Before placing the lard in the freezer, it would be a good idea to rub it again with various spices.

It's time to try our homemade preparation. Take a frozen piece of homemade salted lard from the evaporator, first cut it thinly, and then, after letting it firm up a little, serve with a crust of fresh bread or hot potatoes.

You can see more clearly about cooking lard in brine with garlic and spices in the video recipe from Alexander Perikov. Bon Appetit everyone!