In Ukrainian, Belarusian and Russian cuisine, there are many recipes for cooking lard in brine, a strong solution of table salt. Some of them contain spices and fresh herbs, while others contain honey and other unusual ingredients. The finished dish differs from the product of dry salting with a more delicate taste, softness and excellent aroma.

Lard in brine pickled in a jar

On average, salting will require 2 kg of the main product in a 3-liter capacity. Lard in brine pickled in a jar is stored in the refrigerator for up to 2 months.

Additional salting ingredients:

  • water - 5 glasses;
  • table salt - 1 glass;
  • spice;
  • garlic.

Cooking process:

  1. Salt is poured into boiling water, stirred and boiled for another 3-4 minutes. The stove is turned off. Tuzluk cool.
  2. The main ingredient is cut into large pieces, which can crawl into the neck of the jar.
  3. The lard in the jar is densely packed, filling the space between pieces of spices and cloves of garlic.
  4. Pour the cooled brine to the top and leave for 4-6 days in a dark place.

Cooking in Ukrainian

Salmon in brine in Transcarpathian is spicy and has a rich taste.

To prepare it you will need:

  • main product - 0.5 kg;
  • water - 0.5 l;
  • bulb;
  • garlic - head;
  • carrot;
  • table or grape vinegar - 1 tsp;
  • granulated sugar - 1 tsp;
  • salt - ½ part of a glass;
  • ground black pepper - 1 tsp;
  • black pepper peas - 6 peas;
  • bay leaf - 3 leaves;
  • dried cloves - 1 inflorescence.

Having prepared the ingredients, all spices (except ground pepper) are added to water and put on low heat.

Further:

  1. Carrots are cut into small cubes, add it to the marinade.
  2. After boiling, vinegar is added to the brine. The fire is turned off.
  3. Cut lard and onions.Spread in a separate bowl, alternating layers (it is better to use glassware for this).
  4. Chop the garlic. Abundantly chop them with black pepper and chopped.
  5. The mass is poured with a cooled marinade and left for 2-3 hours until completely cooled.

Then move the dish in the refrigerator for a day, after which it can be served on the table.

With greens

Traditionally, dried greens are used in salted broth in brine, but the addition of fresh dill allows you to achieve a more rich aroma of the finished dish.

Additional salting ingredients:

  • ground pepper (black and red);
  • dill;
  • basil;
  • cilantro;
  • parsley;
  • Bay leaf.

Read also:cilantro

Similar to the previous options, the lard is peeled and cut into thin slices.

Further:

  1. Slices are laid out in layers with a mixture of finely chopped greens.
  2. Preparing a strong brine. Its density should be such that a raw egg or potato remains on the surface of the liquid and does not sink.
  3. Whole bay leaf and pepper are poured into boiling brine.
  4. 5 minutes after the marinade boils, it is removed from the heat and cooled.
  5. With cooled brine, a greasy thread is poured.
  6. The product is left for 6-7 days for uniform salting.

How to pickle in Belarusian

The taste of the finished dish depends on the choice of fat. As a rule, in such cases the store assortment is abandoned in favor of home products, which can also be bought on the market. Choose a piece from the back. It should be white or slightly pinkish, not stiff (when touched on the nail should remain lard), with the skin not thicker than 2 mm.

Additionally use:

  • salt;
  • water
  • ground black pepper;
  • chopped bay leaf;
  • garlic.

This delicious recipe for salted bacon is prepared step by step:

  1. Cook brine. The ratio of salt to water should be such that at room temperature the liquid displaces raw potato to the surface. A pot with brine put on medium heat.
  2. With a knife scrape the greasy skin. To make it softer, up to 30 scrapings are made along and across the shmat.
  3. The brine brought to a boil is turned on for maximum fire. Gently lower the lard into the pan, squeeze it for full immersion (you can use a plate or other weighty dishes).
  4. The fire is turned off and a blank is left under the lid for a day.
  5. The shmat is removed, the blunt side of the knife removes the lard.
  6. The processed product is laid out on a clean towel or napkin with the skin down. Sprinkle it tightly with chopped bay leaves, black pepper, garlic, chopped into thin rings.
  7. Wrap with parchment or cloth, place in a bag (so that the smell of garlic does not spread) and put in the refrigerator for 4-5 days.

You can add salt in Belarusian in another way.

For this, in addition to the main product, you need to prepare:

  • caraway seeds - 1 tsp;
  • granulated sugar - ½ part tsp;
  • bay leaf - 3 leaves;
  • garlic - a large head;
  • salt - 6 tbsp. l

Step-by-step instruction:

  1. Rinse and scrape the skin. The shmat is dried with a paper towel.
  2. The head of garlic is divided into two parts: one is cut into thin circles, the other is crushed using a press. The pressed part is mixed with salt and spices.
  3. The resulting mixture is rubbed with lard.
  4. Grind the bay leaf, mix it with slices of garlic, and also rub the workpiece.
  5. After all the manipulations, the product is placed in a glass container and left in a dark place for 2-3 days, then left for 3 days in the refrigerator and transferred to the freezer for a day. At the same time, the piece is turned over daily.

Tuzluk for salting fat with honey

Lard salted in honey brine can be eaten directly on the day of salting.

To prepare it, you need to take:

  • main product with veins - 1 kg;
  • water - 2 l;
  • salt - a full glass;
  • black pepper peas;
  • caraway;
  • cardamom;
  • cilantro;
  • honey - 3 tbsp. l

Prepare like this:

  1. Spice is added to the brine for salting salted, brought to a boil, left for another 3 minutes and removed from heat.
  2. Honey is added to the marinade.
  3. The base is cut, filled with marinade.

An hour later, the delicacy is ready.

Read also:the most delicious recipe for lard in onion peel

How much fat to keep in brine

The salting process lasts from a few hours (honey recipe) to a week. To check if the delicacy is ready to serve, it must be pierced with a fork. If the teeth gently and quickly penetrate the product, then it can be used in food.

The finished product is cut into small slices and served with greens and potatoes as sandwiches or an independent snack. This dish is surprisingly soft and quickly satisfies hunger.

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