Lard in a jar with garlic in brine

Step-by-step preparation

Cooking time: 5 day 1 hr

1. STEP 1

   

   How to make lard in a jar with garlic in brine? Prepare all the necessary ingredients for marinating lard. Any fresh lard will do. The main thing is that it is of high quality - the color should be uniform white or light pink, the smell should be neutral, the skin should be soft and without bristles.

2. STEP 2

   

   Peel the garlic, rinse and cut each clove crosswise into thin slices. When sliced ​​this way, the garlic will better impart flavor to the lard.

3. STEP 3

   

   Cook the marinade. To do this, boil water in a small saucepan over high heat. After the water boils, turn the heat to medium, add salt and spices to the water and stir well until the salt is completely dissolved.

4. STEP 4

   

   Remove from heat, add vinegar and chopped garlic. Mix well so that the marinade has an even flavor. Cool completely.

5. STEP 5

   

   While the marinade cools, process the lard. Wash well, dry with paper or cotton towels. Using a wide knife, carefully scrape the top layer from the entire surface of the lard. Pay special attention to the skin if you plan to eat it. Cut the lard into 5 equal portions. This will make it convenient to put it in a jar.

6. STEP 6

   

   A 1.5-2 liter jar is suitable for pickling. I took the 1.5 liter. Wash and sterilize the jar well. I do it as follows. Carefully pour boiling water into the bottom of the jar in a thin stream, to about a quarter of the volume. To prevent the jar from bursting, do not get water on its walls. Then cover with a lid and leave for 10 minutes. Afterwards I drain the water and the jar can be used.

7. STEP 7

   

   Place the lard cut into pieces into a jar. There is enough space in the jar, so do not lay it out too tightly - leave gaps between the pieces.

8. STEP 8

   

   Pour the cooled marinade over the lard. Cover with a tight lid and leave in the refrigerator or cool dark place for 5 days. During this time, to ensure that the lard is salted evenly, you need to stir it once. Then close again and leave for the required time.

9. STEP 9

   

   After 5 days of marinating, remove the lard from the jar, dry it from the marinade and you can try it. Bon appetit!

Comments on the recipe

Zinaida

17.11.2023

4.9

For clarity, watch the video for the recipe - lard in brine with garlic.

Testomania

17.11.2023

4.9

Lard in a jar with garlic in brine is a very unusual and interesting recipe for me. And all because of the addition of vinegar. I even hesitated for some time whether to add it to the brine or not. But I decided to follow the recipe anyway, giving up only the mustard (I don’t like it at all). And I didn’t miss a beat! I have never had such delicious lard! I tried to keep it for five days, as recommended in the recipe, but by the fourth day I discovered that the jar was already half full (our husband and son are lard lovers). The pieces of lard were thin and small in size, so they marinated well and quickly. The lard turned out to be very tasty, the recipe was successful, everything in it was harmoniously chosen - salt and spices, the vinegar is not noticeable at all, but at the same time it gives the marinade some kind of completeness. I’m saving the recipe and recommending it to everyone, thank you!