Pickled lard in brine

4 servings
5 days 20 min

The amount of vinegar in the recipe can be slightly reduced to your liking. Also adjust the amount of garlic, hop suneli and bay leaf. The proportions that are indicated in the recipe I really liked. The finished product turned out to be fragrant and rich. If you marinate lard in a saucepan, then fill it with brine to the top and set the yoke on top. Next, cover and send to the refrigerator for 5-6 days. After salting, remove the lard from the brine and dry with paper towels. Cut into thin small pieces and serve to the table. To make lard lighter and tighter to chop, don't send it to the freezer for long. The lard will freeze a little and it can be easily cut into thin pieces. Part of the lard can be frozen for long-term storage. Have a pleasant appetite!

For pickling lard, it is better to use a fresh piece of peritoneum that has not been frozen. You can take a piece with a large number of meat interlayers, as well as use lard without interlayers, in both versions it will turn out tasty and satisfying. Prepare the rest of the ingredients as well.

Cut the peritoneum into fragments, rinse and dry with paper napkins or a towel. The size of the pieces depends on which dish you will marinate the lard in. You can use a small saucepan and make the pieces more authentic, or you can sit in a jar, in this case, make the pieces shorter (as in the photo).

It is more convenient and easier for me to marinate in a jar. So, wash the container well with the remedy and rinse several times in clean water, pour boiling water at will. Compress pieces of lard not very tightly to each other.

Clean the garlic and wash. Cut the teeth in a way that is convenient for you, not very finely. I cut it into circles.

Prepare the brine. Pour water into a saucepan, add salt, pepper, cloves, bay leaf, garlic, mustard grains and suneli hops. Place the marinade on a high heat and wait for it to boil. After boiling, pour in the vinegar, immediately remove the pan from the heat and leave until completely cooled.

Pour the lard in the jar with brine so that it covers all the pieces. Close with clean iron or capron cover. Put the jar in the refrigerator and forget about it for five days.

Delicious, fragrant lard is ready, you can serve!