Delicious lard in brine with garlic - how to pickle lard in a jar at home.

Categories: Salo

A wonderful alternative to dry-salted lard is lard in brine. The salted product turns out more juicy, so even very hard lard is suitable for its preparation.

Ingredients: Bay leaf, salo, salt, black peppercorns, garlic

How to deliciously salt lard in brine.

Salting begins by first boiling the brine. To do this, take two and a half liters of water, three heaped spoons of salt. Also, put peppercorns (5-6 pieces), bay leaves (4-5 pieces) and garlic (6 small cloves or 3 large ones) into the boiling brine.

Leave the hot brine to cool, and in the meantime, get on with the lard - you need to take one and a half kilograms of it. Cut the lard into equal pieces the size of a bar of toilet soap.

Place the pieces in a saucepan and add cold brine there. Place a flat plate of the required diameter on top of the lard in the brine, and place a liter jar of water on top of it.

Keep it under such pressure for three days and, preferably, in a dark closet.

Remove the salted lard from the brine, wrap in a cloth and squeeze well. When the excess moisture is gone, remove the lard from the fabric and place it in food foil.

Store it in the freezer. Take the delicious lard out of the refrigerator and cut into thin slices with black bread and mustard.