It is not difficult at all to salt lard deliciously, the main thing is to choose a good recipe.
The recipe for a very tasty lard in a jar is shared by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova .
How to make five-minute lard
For one kilogram of lard you will need: 100 grams of coarse salt (not sea or iodized), 5 black peppercorns, 6 allspice peas, half a teaspoon of coriander seeds, 2 bay leaves, one head of garlic (8-10 cloves), a small bunch of dill, 1-2 tablespoons of sweet paprika, 1-2 tablespoons of milk caraway.
To prepare the brine, add salt, coriander, pepper, and bay leaf (break) to a liter of water.
Place pieces of lard vertically in a jar (no need to sterilize), alternating with thinly sliced garlic.
After the water boils, boil the brine for 2 minutes, cool, and pour into a jar. The lard should be completely covered with brine. If it floats, put some weight on it.
The jar, covered with a lid, should stand for 2 days at room temperature, then another 3 days in the refrigerator.
After the refrigerator, place the lard in a colander, dry with paper towels, dip in either chopped salted dill, or caraway, or paprika. Some of the lard can be put in the freezer.
Earlier, the expert told how to cook eggplants with minced meat.
Expert: Julia Arkhipova
