Home preparations from many housewives are not limited to pickles, compotes and jams. For example, you can pick salo in a jar, and the most delicious recipes we'll tell you right now. Such an appetizer is diversified by any, even modest, table.
How delicious to pickle bacon in a jar?
Ingredients:
- salt - 300 g;
- ground black pepper - to taste;
- laurel dry leaf - 2 pieces;
- lard raw - 1 kg.
Preparation
First, prepare a three-liter jar: mine it, sterilize it and dry it with a towel. Salo is processed, rinsed and cut into small pieces of the same size. Salt is mixed with ground pepper and we add a finely crumbled dry laurel leaf. Now rub the pieces of fat with a fragrant mixture, and pour the rest onto the bottom of the prepared can. Lay out the layers of meat product tightly to each other layers, waking up each level with fine salt. When the fat will fill the entire jar, pour a small layer of salt on top and close the container tightly with a lid. If you want to keep the product longer, it's best to roll the workpiece. That's all, delicious fat in the bank, a few days ready for use.
The recipe for a tasty salo in a brine in a jar
Salo so salted in this way can be stored for a long time, wrapping it tightly in a paper bag and putting it in the freezer. At the same time, it is easily cut with a sharp knife and fills the kitchen with a delicious and unique aroma! Check it out for yourself!
Ingredients:
- garlic - 3 heads;
- pepper peas - 15 pcs .;
- water - 1 l;
- non-iodized salt - 5 tbsp. spoons;
- fat - 1 kg.
Preparation
Three-liter jar beforehand rinse, sterilize and prepare the lid. In a small saucepan boil the water for the brine, and then cool it to a warm state. Garlic is cleaned from the husks, cut into small pieces, and grind the black peppercorns in a blender or coffee grinder. Now mix the spices with the filtered cold water and throw the uniodized salt. Salo rinse, dip a towel and cut into small elongated plates. Lay the pieces in layers, more tightly to each other, until you fill the entire jar completely. Then gently pour in a cold brine, cover the container with a lid and put it in the refrigerator for 3 days. At the end of time, a tasty salo in a brine in a jar is ready for use! If you cook a lot of salted fat, then just take it out of the jar, pat each piece with a napkin and, folding into a bag, put it away for storage in the freezer.
The most delicious recipe for boiled fat in a jar
Ingredients:
- lard raw with a layer of meat - 1 kg;
- garlic - to taste;
- salt sea large;
- ground black pepper - to taste;
- laurel dry leaf - 2 pieces;
- cumin - at will.
Preparation
Salo with interlayers is washed, we impregnate with a towel and cut into thick layers. Garlic is cleaned, shredded slices and braised lard, making small knifes with a knife. From sea salt, ground black