To choose the right lard, it is better to go to the market or farm store. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The skin of the lard should be thin, smooth, without bristles and preferably with a veterinarian's mark.
Smell the lard. The smell of fresh product is subtle, sweetish and milky. The presence of a specific aroma indicates that the lard came from a boar. No amount of spices can remove the smell, so it’s better to refuse the purchase.
Pierce the lard with a knife, fork or match. If it pierces easily or with little resistance, the product deserves your approval.
After purchasing the lard, rinse it with running water, dry it well with a towel and begin the cooking process.
What to salt lard with
With salt, garlic, bay leaf, cumin, dill seeds and even onion skins and sugar.
When salting, do not be afraid to overdo it with salt. The main advantage of lard is that it will absorb as much salt as it needs.
How to pickle lard
At home, lard can be salted in three main ways:
By the way, no matter what method you choose, you will need to store the finished lard in the freezer.
- 1 kg of lard;
- 200 g salt;
- 20 g ground black pepper;
- ½ head of garlic.
Preparation
Cut the lard into cubes 4–5 cm wide.
Make cross cuts in each block. The depth is slightly more than the middle of the piece.
Pour all the salt into a deep container. Put lard there and rub well with salt on all sides.
Sprinkle pepper on top. If desired, you can use a mixture of red and black.
And cut the garlic into slices 1-2 mm thick and place them in the slits on the pieces of lard.
Transfer the lard into a container and refrigerate for 3-4 days.
The lard is ready. It tastes best with black bread.
For further storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then in the freezer.
mag.relax.ua
- 2 kg of lard;
- 5 glasses of water;
- 200 g salt;
- 1 head of garlic;
- 4 bay leaves;
- peppercorns and other spices - to taste.
Preparation
Wash the lard, dry it and cut it into small pieces so that they fit easily into the neck of the jar. The optimal thickness of the piece is 5 cm.
Prepare the brine. Pour 5 glasses of water into a saucepan, add salt, put on fire and bring to a boil. Remove from heat and cool.
Finely chop the garlic and rub it over the pieces of lard. Wash and dry the bay leaves.
Place the lard in a jar. Do not try to stack the pieces tightly: the lard may go rotten. Layer layers of lard with bay leaves and black pepper.
After this, remove the lard from the jar, dry with paper towels and rub with spices. You can use ground red pepper, cumin, paprika. Then wrap the lard in paper or a bag and put it in the freezer. In a day the lard will be ready.
toptuha.com
- 1 liter of water;
- 2 handfuls of onion peels;
- 3 bay leaves;
- 200 g salt;
- 2 tablespoons sugar;
- 1 kg of lard with a layer;
- 4 peas of allspice;
- 3 cloves of garlic;
- paprika, mixture of peppers - to taste.
Preparation
Pour water into a saucepan, add washed onion peels, bay leaves, salt, sugar. Bring the resulting mixture to a boil, add lard to it and cover with a plate so that it drowns in the liquid.
Bring the mixture to a boil again and then cook for another 20 minutes over low heat. Then remove the pan from the heat, cool and place in a cold place for 12 hours.
Take out the lard, dry it and rub it with a mixture of chopped garlic, paprika and a mixture of peppers. Wrap the finished lard in film or a bag and put it in the freezer.
Before serving, keep the lard at room temperature for 5 minutes and cut into thin pieces. This lard goes best with black bread and mustard.
The festive table is traditionally decorated with pickles: cucumbers, tomatoes, eggplants, mushrooms, even apples (they are more often called pickled, but the cooking technology is pickling). Pickles are appropriate, subject to consumption standards, to enrich the everyday menu.
Benefits of pickles:
Proper preparation for the winter using the salting method contains the product itself, salt, vegetable spices (garlic, pepper, horseradish, aromatic herbs), and water.
Pickles are low in calories, but stimulate the appetite. They supply the body with fiber, which is necessary for normalizing digestion and, according to scientists, has the ability to reduce the risk of cancer.
Pickles contain useful microelements (iodine, magnesium, potassium, iron), vitamins. In the process of natural fermentation during salting, lactic acid is formed, which normalizes digestive functions.
Of course, you can buy pickles. But it is expensive and does not always live up to expectations. Indeed, to simplify the process and extend shelf life, some manufacturers use acids (acetic, citric and others), which are not suitable for every health condition.
What will you include in the section?
We have selected proven recipes from which you will learn the secrets of cooking technology and proportions of ingredients. By following step-by-step instructions, you will prepare for winter and fill your bins with tasty and healthy ingredients.
Salting work can bring joy!
To do this, do not forget about your family and do not turn your home kitchen into a cannery. It’s better to divide the responsibilities and ask your loved ones to help. During heartfelt conversations, the cooking process will go faster, and the family will get additional time for communication. Then in winter, when setting the table, you will remember the pleasant moments of joint culinary creativity, and not the hard labor.
Summer and early autumn are the time of intensive preparations for the winter. This section contains the most favorite recipes: tasty, practical and reliable.
Tomatoes in tomato juice without sterilization
The advantage of this recipe is that the tomatoes are canned without long and tedious sterilization, which greatly speeds up and simplifies the whole process. The tomatoes come out undercooked...
This caviar is made two to three times faster than the classic recipe. Agree, a significant saving of time and effort, especially in the summer, when there is so much to do...
A very easy recipe for canned cucumbers. Cucumbers cost well and taste much tastier than if rolled according to the classic recipe with mandatory sterilization.
During the season of lettuce and tomatoes, be sure to roll up lecho. I offer a very simple and quick recipe for lecho, which is prepared without sterilization, without adding vinegar and oil...
The salad is very simple to prepare, and the flavor of the wrap is extraordinary. You open a jar in winter and are immediately immersed in the stunning aroma of fresh vegetables. So delicious that...
Try this natural homemade tomato juice. It is prepared very, very simply and quickly, without sterilization, without vinegar and other preservatives. Even kids can drink this natural product...
Prepare an amazing sour-spicy Tkemali sauce for the winter, which is much tastier and cheaper than the sauce sold in stores. The recipe is simple and tasty, all ingredients are available...
This special recipe makes the cucumbers very tasty, elastic and crispy. Salting time is 24 hours! You can pickle any cucumbers and in any quantity! As they say, fast, tasty and practical!
There are many adjika recipes for the winter, but this is my favorite recipe. Adjika is quick and easy to prepare, it turns out beautiful, tasty and aromatic, and stores well...
An amazing recipe made from the simplest and cheapest ingredients. Cabbage rolls are easy to prepare, they turn out delicious and beautiful. An ideal recipe for both every day and the holiday table...
This very tasty, beautiful and appetizing cabbage is also called “Festive”. It is prepared quickly and simply, but it always becomes a hit at the holiday feast...
Sunsets for the winter are great, but no cucumbers or tomatoes can replace sauerkraut in terms of practicality, because you can use it to bake cabbage pies, you can make stewed cabbage, or you can...
A very simple, practical and quick recipe. You can pickle both cauliflower and regular white cabbage. It takes 3-4 days to prepare, but is eaten instantly. Take care of vitamins for the winter...
This simple and quick recipe can be used to marinate any edible mushrooms. They marinate very quickly, store well and are ready to eat in just a few hours...
These tomatoes are salted cold, without vinegar or sterilization. The tomatoes are spicy and very tasty. Ingredients: green or brown tomatoes, garlic, salt, water, dill...
A very simple and practical recipe. Canned quince without sugar is an excellent side dish for meat, and how delicious the bird turns out if it is stuffed with quince. Ingredients: quince, water...
This spicy, aromatic sauce is simply perfect for meat. The recipe is simple, all ingredients are available. Ingredients: tomatoes, onions, hot peppers, lettuce peppers, vegetable oil, spices...
Be sure to make these pickled tomatoes. The marinating process takes only 12 hours! Ingredients: small tomatoes, garlic, dill, salt, sugar, water, vinegar...
A very simple recipe for cold pickling cucumbers; the cucumbers turn out tasty and crispy, and store well. Ingredients: cucumbers, horseradish, garlic, salt, water, dill, pepper, leaves...
A tasty and practical wrapping of medium-sized tomatoes; cherry tomatoes or assorted-sized tomatoes from your garden plot or cottage are suitable. Ingredients: tomatoes, onions, parsley, celery...
If your goal is to prepare eggplants for the winter as quickly as possible, then this recipe is a lifesaver. No sterilization, no hassle, everything is very fast and simple. Only two ingredients...
Very tasty eggplant roll. In winter, you open a jar, and there are such aromatic, juicy and meaty vegetables, just a real treat for a gourmet! Ingredients: eggplant, bell pepper, onion, carrot, garlic...
A very simple recipe, without sterilization, the saute turns out tasty and juicy, and stores well all winter. Ingredients: eggplants, lettuce peppers, tomatoes, onions, carrots, garlic, herbs, spices, vegetable oil...
Every year I make this salad, it’s so delicious that no matter how much you roll it up, it still won’t be enough. Can be served as a separate dish, also used for preparing meat and fish dishes...
It is no coincidence that canned zucchini is the most popular zucchini, because zucchini, squash or zucchini are cheap, practical, bear fruit almost all summer, and taste just as good as other zucchini...
Prepare these delicious plums in a spicy marinade. Plums are an excellent side dish for many meat dishes, which will add novelty to the everyday menu. The marinade itself can be used for sauces...
A very simple and practical caviar recipe. The big advantage is that no oil is used, the vegetables are stewed in their own juice and then rolled without sterilization...
Prepare this delicious compote of berries and fruits for the winter. This recipe is good because the set of ingredients can be anything, in addition, the berries and fruits are not boiled, but only poured with boiling water...
Just recently, this dish dominated all the shelves of Soviet stores; more than one generation of students grew up on it. Although those times have passed, this caviar remains a folk dish for its practicality...
Delicious, crispy, moderately spicy cucumbers. What housewife doesn’t dream of rolling up just such cucumbers for the winter? The recipe has been proven and tested for many years, so take it and roll it to your health...
Traditional zucchini cut into slices is already boring, so I suggest preparing a zucchini salad for the winter. Extremely simple and practical. In winter, you open the jar, and you can immediately put the salad on the table...
An extremely simple and practical recipe. The tomatoes are aromatic and moderately sour; they are always welcome on the dinner table. You can drink rich tomato juice, or you can make tomato sauce from it...
Eggplant is an amazing vegetable, it is delicious both stewed and fried, and pickled eggplant is generally a delicacy. Try fermenting eggplants with carrots and celery. Simple, fast and tasty...
This delicious spicy eggplant caviar is prepared very quickly and without sterilization. The eggplants are filled with tomato juice, so in winter all that remains is to open them, quickly cut them and that’s it, the eggplant caviar is ready!!!
Although Korean carrots did not come to us from Korea at all, the name stuck, and our people liked the recipe. I am sharing a simple and proven recipe for how to prepare delicious crispy carrots...
A simple and tasty recipe for homemade apple compote for the winter. Prepares quickly, without sterilization. And to make the compote really tasty, beautiful and aromatic, add thorns and mint...
This is not even a juice, but rather a concentrated juice-pre from viburnum. A couple of spoons per glass, and the vitamin drink is ready. An excellent remedy for colds, flu, and improves immunity...
Quince itself is not very hard, it’s hard, and it makes your throat feel uncomfortable, but in jams and jams, quince is great. Be sure to prepare a very beautiful and tasty quince compote for the winter...
- Vegetables and fruits intended for seaming or pickling are thoroughly washed in cold running water. We pre-soak the cucumbers to remove all the dirt, and then wash them.
- The washed vegetables should be dry from the water, only after that we put them in sterile jars. How to sterilize jars, lids and blanks is described in detail in this article.
- To prepare brines, we use regular rock salt. Iodized salt or EXTRA salt is not suitable for seaming.
- The time for sterilization of preparations depends not only on the volume of the jar, but also on the vegetable itself, therefore we strictly adhere to the specified sterilization time.
- We place the rolled up jar with the lid down; the hot contents of the jar additionally “sterilize” the lid and neck of the jar.
- It should be remembered that wrapping the seams prolongs the sterilization time. Therefore, cucumbers, zucchini, and tomatoes that are sterilized in boiling water are usually not wrapped to prevent them from being overcooked.
- Winter preparations that are boiled over a fire and then rolled up without sterilization are usually well wrapped, thereby prolonging the heat treatment.
- Sealings should be stored in a cool place away from radiators and heating devices. Exposure to direct sunlight is also not advisable.
- Any roll will be much tastier if it is cooled in the refrigerator before serving.
- To make the rolled cucumbers crunchy, open the jar in advance, add a couple of chopped garlic cloves, some fresh herbs, and be sure to cool it in the refrigerator.
- Freshly rolled up jars should not be opened out of curiosity; they still haven’t brewed yet, haven’t been saturated with salt and spices. Only after standing on the shelf for several months do they acquire their final taste.
One of the most important places on the table is occupied by snacks. Many people prefer various pickles as snack foods. There are a large number of different recipes that allow you to deliciously pickle vegetables, each of which deserves special attention.
One of the most important places on the table is occupied by snacks.
One of the popular presenters is Rada Radova, who hosts the program “Pickles-Jam”. Her recipes make it possible to prepare delicious pickles at home, and many of them are made in a simplified or accelerated way.
Lightly salted cucumbers in a bag
To prepare you will need:
- 1 kilogram of cucumbers;
- 1.5 spoons of salt;
- 1 clove;
- a little basil;
- 5 black peppercorns;
- 0.5 dessert spoon of ground black pepper;
- dill umbrella;
- head of garlic.
This recipe from Rada Radova allows you not only to quickly pickle cucumbers, but also to keep the dishes clean. How to salt:
- The cucumbers are washed, removed from the butts and placed in a plastic bag. It is advisable to choose small vegetables of the same size so that pickling occurs evenly.
- Cucumbers are sprinkled with salt.
- The garlic is peeled and cut into large pieces.
- Cloves, basil, pepper, dill, and garlic are transferred to the same bag.
- The bag is tied in such a way that air is formed in it. The knot should be tightened firmly.
- The cucumbers are mixed through polyethylene and placed on the top shelf of the refrigerator.
- The vegetables should be stirred every 20 minutes.
Lightly salted cucumbers will be ready after 6-8 hours.
Onions, canned for the winter
The most delicate crispy onions, reminiscent of sweet zucchini in taste, can be prepared from the following ingredients:
- 1 kilogram of small onions;
- 1 liter of water;
- 4 bay leaves;
- 2 tablespoons 9% vinegar;
- 4 garlic cloves;
- clove bud;
- 4 peppercorns;
- 2 tablespoons of salt;
- 3 tablespoons of sugar.
Pickling recipes usually contain vegetables, mushrooms, meat and fish, which after salting acquire a new, special taste.
For a long time, homemade pickling has been a popular way of preserving and preserving food supplies. Pickling allows you not only to avoid food spoilage for a long time, but also to have delicious treats on the table all year round.
Pickling recipes usually contain vegetables, mushrooms, meat and fish, to which, after salting, acquire a new, special taste.
The widespread use of home pickling is explained by the ease and accessibility of this process. Pickling is a simple method of preservation using large amounts of salt, which inhibits the growth of mold and bacteria, allowing food to be preserved for a long time. If desired, excess salt can be removed from foods later by soaking.
Homemade pickling of vegetables
Pickling vegetables is perhaps the most popular method of preservation. WITH The season for pickling vegetables begins in late summer and early autumn. This allows us to enjoy cucumbers and tomatoes even in winter, when there is a shortage of vegetables. Vegetables usually include cucumbers, tomatoes, eggplants, cabbage, etc. Of course, pickled cucumbers are especially popular; they are very easy to prepare.
Salted cucumbers
You will need 1 kg of cucumbers, 80 g of salt per 1 liter of brine, dill, horseradish leaf, garlic, pepper, currant or cherry leaf and any other seasonings to taste.
- First, prepare a brine from salt and cold water. Rinse the cucumbers and place them in jars along with the spices.
- Now pour the brine over the cucumbers until it completely covers them. Cover the jars with lids and leave them to salt for 3 days in a cool, dark place.
- After 3 days, drain the brine from the jars into a saucepan and boil it.
- Rinse the cucumbers with cold water and dry thoroughly.
- Then put the cucumbers back into the jar, fill with hot brine and finally roll up the lids.
Homemade fish salting
Salting fish is also a popular method of home preparation, which allows you to quickly and easily get a delicious fish delicacy. Red fish from the salmon family is especially tasty. This fish will be a wonderful decoration for the holiday table. Consider a recipe for quick salting of red fish.
Lightly salted red fish
You will need 1 kg of red fish (salmon, trout, pink salmon, salmon, sockeye salmon, etc.). And also 3 tbsp. salt, bay leaf, 1 onion, 50 ml vegetable oil, 1 tbsp. vinegar 6-9%, 5-7 peppercorns.
- First, wash and cut the fish, remove the head, fins, cut it in half along the ridge, remove the bones and skin. You can also use ready-made fillets.
- Cut the fish fillet into slices and place in a bowl.
- Prepare the brine - add salt to 500 ml of water, stir and pour the brine over the fish. Place a pressure on top so that the fish does not float up.
- Leave the bowl of fish for 1.5 hours at room temperature. Then drain the water and prepare a mixture of a glass of cold water and a tablespoon of vinegar. Pour this solution over the fish for 5 minutes and drain the filling.
- Cut the onion into rings, add pepper, oil and bay leaf, mix everything with the fish fillet and leave for 15-20 minutes. Lightly salted fish is ready to eat.
Homemade salting of meat
Salting meat is a popular way of preparing meat and lard for the winter. For salting, lamb, pork, horse meat, lard, and less often beef are usually used. Consider a simple recipe for salting lard at home.
Lard in onion skins
You will need 1.5 kg of lard, 2 cups of onion peels, 4 cups of water, 2 cups of salt, 4 cloves of garlic, peppercorns, bay leaf, a teaspoon of vinegar, a drop of liquid smoke.
- First, prepare the brine - dilute the salt in water, the solution should be very strong. Add washed onion peels, vinegar, pepper, bay leaf and lard to it.
- Place the brine on the fire, bring to a boil and cook for 5 minutes.
- Remove from heat and add a drop of liquid smoke. Cover the pan with a lid and leave for a day at room temperature.
- The next day, take out the pieces of lard and rub them with chopped garlic. Place the lard in the freezer for a couple of hours, after which it can be served.
Homemade mushroom pickling
Pickling mushrooms is a common way of preparing various mushrooms. You can salt almost all types of edible mushrooms, even milk mushrooms and milk mushrooms. But they need to be salted separately by variety, choosing only strong, non-wormy mushrooms. Let's consider the process of pickling porcini mushrooms.
Salted white mushrooms
- Place the mushrooms in boiling water and cook for an hour, add peppercorns and cloves to taste.
- Transfer the mushrooms, caps up, into sterile jars, sprinkling each with salt, cover them with a napkin and place a weight on top.
- After just a few days, the mushrooms are ready to eat. For storage, they can be filled with hot oil and kept in a cool place.
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