Marinated lard in brine

Step-by-step preparation

Cooking time: 5 day 20 mins

1. STEP 1

   

   How to make pickled lard in brine at home? Prepare everything you need. Choose a fresh piece of peritoneum for pickling that has not been frozen. You can take a piece with a large number of layers of meat or use lard without layers; in both options it will turn out tasty and satisfying.

2. STEP 2

   

   Cut the peritoneum into fragments, rinse in running water and dry with paper napkins or a towel. The size of the pieces depends on the container in which you will marinate the lard. You can use a small saucepan and make the pieces longer, or you can salt them in a jar, in which case make the pieces shorter (as in the photo).

3. STEP 3

   

   It’s more convenient and easier for me to marinate in a jar. So, wash the marinating container well with the product and rinse it several times in clean water, pour boiling water over it, if desired. Tamp the pieces of lard not very tightly to each other.

4. STEP 4

   

   Peel the garlic and wash it. Cut the cloves in a way convenient for you, not very finely. I cut it into circles.

5. STEP 5

   

   How to make brine? Pour water into a saucepan, add salt, peppercorns, cloves, bay leaves, garlic, mustard seeds and suneli hops. Place the marinade over high heat and wait until it boils. After boiling, pour in the vinegar, immediately remove the pan from the heat and leave until it cools completely. You can change and add spices to your taste.

6. STEP 6

   

   Fill the lard in the jar with brine so that it covers all the pieces. Close with a clean iron or nylon lid. Put the jar in the refrigerator and forget about it for five days.

7. STEP 7

   

   After this, the delicious, aromatic pickled lard in brine in a jar is ready and can be served!

Comments on the recipe

Venus

21.10.2023

5

See also this version of pickled lard in brine with a minimal set of spices.

Alya Zhemchuzhinka

21.10.2023

4.7

I tried to marinate lard according to this recipe, only without adding suneli hops and mustard. It also turned out very interesting. After 5 days of marinating, I removed the lard from the brine, left some in the refrigerator in a food container, and put the rest in the freezer. And with or without the addition of spices, the finished product turns out very tasty. I recommend.