We offer simple and quick ways to pickle bacon, for which you can cook an excellent, incredibly tasty snack, before which even those who are not a fan of this product in its pure form will not be able to stand up.
Recipe for pickling lard with garlic in a jar
Ingredients:
Calculation for one three-liter jar:
- fat - 2 kg;
- salt not iodized - 210 g;
- purified water - 1 l;
- garlic - 1,5-2 heads;
- black peppercorns - 1 handful;
- laurel leaves - 4-5 pieces;
- sweet ground paprika - to taste;
- red pepper powder - to taste;
- black pepper powder - to taste.
Preparation
First we'll make a brine. To do this, pour the vodka into a saucepan, add salt, stir until it is completely dissolved, heat the mixture to a boil and let it cool. While the water cools down, the fat is cut into oblong slices of this size so that they fit well into the neck of the jar. Now we clean the garlic, cut into halves or quarters, and cram them with pieces of fat, making deep cuts with a knife and inserting the prepared parts of garlic teeth into them.
We put loose fat into a clean dry three-liter jar, alternating with peas of black pepper and leaves of the laurel, and pour already cooled brine. After the workpiece has been standing at room temperature for three days, we remove it on the lower shelf of the refrigerator. After a week, the fat will be completely ready, but you can keep it in brine for up to three weeks if necessary. One day before the intended use, we take out pieces of brine, dry it, rub it generously with a mixture of ground red and black pepper and sweet paprika, wrapped in parchment, foil or tracing paper and placed in the freezer .
Fast dry salted salad at home in a jar
Ingredients:
Calculation for one three-liter jar:
- fat - 2 kg;
- salt not iodized - 1 kg;
- fragrant peppercorns - 0.5 handfuls;
- garlic - 8-10 teeth;
- black peppercorns - 1 handful;
- laurel leaves - 8-10 pcs.
Preparation
Fresh lard is washed, dried very carefully, laid out on a towel and allowed to dry at room temperature for two hours. Then cut it into pieces in size suitable for filling a three-liter jar.
In a bowl, mix peas of black and fragrant pepper, two hundred grams of salt, broken laurel sheets and peeled and bisected garlic cloves. At the bottom of a dry and clean container we pour half of the prepared mixture, and then lay slices of fat, generously pouring each layer of salt. Top with the rest of the spicy mixture, close tightly with a lid and put the jar on the barrel at room temperature in a dark place and leave for twenty-four hours, turning it several times a day. Then we put the jar of lard in the fridge and let it sit for three more days. At the end of the time, we wash the fat, drain it well and try. If desired, you can grate the product with a mixture of ground red, black pepper and paprika. For storage, wrap the fat with parchment and place it in the refrigerator.
Delicious quick salting in hot brine
Ingredients:
Calculation for one three-liter jar:
- fat - 2 kg;
- salt is not iodized - about 220-250 g;
- fragrant pepper peas - 10 pcs .;
- garlic - 10 teeth;
- black pepper peas - 20-30 pcs .;
- laurel leaves - 4-5 pieces;
- Onion peel - 1 handful;
- ground black pepper;
- ground red pepper;
- ground sweet paprika.
Preparation
To prepare the pickle, heat the water to boil, add salt and stir until it is completely dissolved. If the proportions are met correctly, the raw potato in this brine will float up to
Then turn off the stove and leave the lard in the brine for twelve hours. After that, we extract the pieces from the brine, dry it, rub it with a mixture of ground red, black pepper and paprika, lay on a sheet of foil or parchment, cover with garlic cloves, wrap it tightly and put it in the refrigerator for another day.