It’s not so difficult to prepare delicious salted lard in onion skins at home. You can use any lard, but fat with a meat layer is ideal. This wonderful dish will decorate any holiday table.

Step-by-step recipe with photos. We prepare lard, cook it in onion skins and add suitable seasonings:

Vintage recipe:

This recipe is very famous and very old, which means it is proven. The best choice for it is unsalted lard with a layer of meat - brisket or pork chops. Lard boiled in onion peels takes on the appearance of smoked lard, and the peels also give it a subtle aroma. The dish turns out very tasty.

Ingredients:

• about a kilogram of lard with a meat layer,
• two large handfuls of onion peels (red or golden onion peels work best)
• 150-200 grams of salt,
• two tablespoons of sugar,
• allspice,
• bay leaf (3-4 pieces each).

In addition, to coat the lard you need to take: a mixture of peppers, three cloves of garlic and paprika (or dry adjika).

How to make onion lard:

Take a large pan, it is better if it is not too light and new, because the onion marinade will stain the walls of the pan.

Pour a liter of water into it, add sugar, salt, bay leaf and onion peels, previously washed with water.

Bring this mixture to a boil and then lower the lard. It can be cut into portions or rolled a little.

Cover it with a plate on top so that the lard is completely submerged in the liquid. Bring to a boil again.

Cover the pan with a lid and cook for about twenty minutes over low heat.

Then turn off the stove and leave the lard to simmer in the pan for another 12 hours.

When the liquid has cooled, take it out into the cold.

After 12 hours, remove the lard from the brine and wait half an hour until all excess liquid has drained.

Mix pepper and chopped garlic, add paprika or, if desired, a little dry hot adjika.

Rub the dried lard on all sides with the resulting aromatic mixture, wrap with cling film and place in the freezer.

The lard in onion skins is ready!

Keep the frozen lard warm for about five minutes, then cut into thin slices and serve with mustard and black bread.

HOW TO TASTY SALTE LARD?

Lard is a wonderful product that promotes the accumulation of energy and strength, quickly satisfies hunger and improves immunity. If you use it in moderation, it will definitely not cause any harm.

Many housewives buy pork or beef fat at the markets to salt it themselves. Finding a recipe for salting fresh lard is not as difficult as choosing the right product.

In order to buy bacon that is ideal for salting, pay attention to whether its structure is uniform. It should have a nice pink or white color.

It is not necessary to buy lard with a meat streak, but if there is one, then its thickness should be about two centimeters. Sellers sometimes offer striped bacon, but it is not at all suitable for salting. But it is ideal for smoking.

When choosing a product, pierce it with a sharp knife. If the product has a lot of veins, it is better not to take it; buy lard, which the knife can easily penetrate.

Before deliciously salting a purchased product, select salt and the necessary seasonings: peppers, bay leaves, garlic, cardamom or marjoram. Mix all the ingredients in one bowl, and then grate the bacon into it. Leave it for several days in a cool place to salt out.

The recipe for salting lard will allow you to get a tasty and aromatic dish very easily and without outside help. Do not forget that it is better to freeze the finished pork lard, this way it will be tastier and retain its taste for a long time.

How to quickly and deliciously pickle lard at home.

We will need:

one and a half kilograms of fresh lard,

six tablespoons of coarse salt,

three heads of garlic,

four to five tablespoons of ground black pepper.

These ingredients make six servings and take four days to prepare.

First you need to peel the garlic. Cut the lard into layers of 5-6 centimeters, make cuts in each of them, into which place the garlic, cut into slices.

Mix the spices and rub each piece of lard with the mixture. Place the lard in a bowl and sprinkle chopped garlic on top for flavor.

Place under pressure and leave for a day at room temperature, then transfer to a cool place, but not to frost.

After three to four days, the lard can be stored in the refrigerator or freezer. Now you know how to deliciously pickle fresh lard yourself.

HOW TO SALTE LAD IN BRINE

Homemade salting of lard in brine will not cause any great difficulties. First you need to boil and cool the water, then add a few finely chopped garlic cloves and crushed pepper to it.

Moreover, it’s better not to skimp on the pepper; the more you put it in, the tastier the lard will be. Before salting lard in brine, you need to salt the water at the rate of three to four tablespoons per liter. The brine should smell strong. Cut the lard into small pieces and place in a jar. If desired, add bay leaf.

Salting lard in brine should take place in a cool place, preferably in the freezer, for three to four days. After this time, remove the finished pieces from the jar and dry with a towel or napkins. The finished product is best stored in the freezer, wrapped in foil.

The recipe for cooking lard in brine can be changed to suit your taste. For example, the salting time depends on the size of the pieces. By cutting the lard into smaller pieces, you can speed up the salting time. You can vary the proportions of spices and add something of your own, showing your imagination.

Every experienced housewife has a favorite recipe for cooking lard in brine, but some are especially popular. For example, lard in garlic solution. The lard must be cleaned and placed in cold, clean water overnight.

Before salting lard in brine with garlic, you need to cut it into pieces and make deep cuts. Garlic, prepared in advance, is inserted into them. For spiciness, you can grease each piece with crushed garlic. Then the lard is sprinkled with pepper and coarse salt. The brine is prepared separately, at the rate of two kilograms of salt per five liters of water.

The lard is poured with a cold salt solution, and then placed under pressure and refrigerated for exactly a week. The finished lard must be removed from the liquid and allowed to dry, after which it must be cleaned of salt. Then you can eat the lard. It is better to store it in the freezer.

TASTY AND TENDER LAD BAKED IN THE OVEN

Lard baked in the oven will help to significantly diversify the festive (and not only) table. This is a very tender dish, saturated with the aroma of fragrant seasonings and melting in your mouth. In order to prepare it, you will need:

- 500-600 grams of lard with a layer;
- a head of garlic;
- salt and pepper;
- any seasonings of your choice.

First you need to clean and rinse the fresh lard, dry it with paper napkins. After this, unwind a large piece of foil on the table, taking into account that the lard needs to be wrapped very tightly and well.

Rub the lard with pepper and salt, spread the selected seasoning on top. Wrap the piece in foil, then place it in the oven for about one hour at a temperature of about 180-200 degrees.

Carefully remove the lard, open the foil, leaving it inside, and then place it in the oven again, now for only 15-20 minutes. As a result of this, the lard you baked in the oven will brown.

In this case, the temperature must be reduced by half. While the dish is browning, peel the garlic and divide the head in half. Cut the first half into thin slices, grate the second half.

Remove the lard, remove the foil and rub the piece with garlic. Place thin slices into pre-made holes; if there are none, just make new ones. Then leave the lard to cool.

There is a very good and simple recipe according to which you can cook potatoes with lard in the oven. You can take any lard, but the tastiest one is salted in aromatic spices. To prepare, you will need 100 grams of lard and about a kilogram of potatoes. This will make four servings and will take about 45 minutes to prepare.

Peel the potatoes and cut them into thin slices. Place them on a baking sheet greased with a little oil, and cover with thin slices of lard on top. Bake the dish in the oven for about half an hour at 200 degrees, until browned.

Potatoes with lard in the oven is a very satisfying, tasty and aromatic dish that you are not ashamed to offer to guests.

HOW TO SALTY LARD WITH GARLIC

A simple recipe will help you prepare delicious lard with garlic. Take lard, five or six cloves of garlic, black pepper (both ground and whole), salt and bay leaf - optional.

Before salting lard with garlic, it must be cut into pieces. Then cut each of these pieces several times, but without touching the skin. Cut the garlic cloves into thin slices.

Mix salt and pepper and roll each piece of lard in the resulting mixture. Cover the lard with slices of garlic, place in a deep plate, placing each piece with a bay leaf.

Cover the plate so as to create pressure. Leave for several hours at normal room temperature, then put in the refrigerator for a day. The finished lard must be cleaned of excess salt, put in a bag and hidden in the freezer.

Lard in onion skins is an old recipe that is passed down from generation to generation. The finished product has an unusual color and delicate taste. Cooking lard is very simple and even interesting.

How to pickle lard in onion skins

In order to prepare lard, you need to stock up on the following ingredients:

• lard with a layer of meat (preferably, but not necessary);
• onion peels removed from 10 onions;
• salt - in the amount of 1 cup;
• you will need ordinary water - 1 liter;
• a set of spices: allspice, bay leaf, garlic.

How to salt lard:

• We make a brine from salt and water. The brine must be put on low heat until the salt is completely dissolved, then you can add heat to the stove and wait until it boils.
• Onion peels need to be collected from 10 onions, preferably dried so that they are not wet.
• Place onion peels in boiling brine and simmer over low heat for 5 minutes.
• Next, you need to put lard with a slot in this brine. It is very important to ensure that the lard is completely immersed in the brine. Bring the liquid to a boil again, then reduce the heat.
• It is necessary to cook lard in this colored brine for 10 minutes.
• After this, turn off the heat on the stove, move the saucepan with lard to the side, and leave for 15 minutes.
• Then you need to remove the lard and place it in a bowl to drain off excess liquid.
• Let's prepare a bouquet of spices: you will need 4 bay leaves, 5 cloves of garlic and a few peas of allspice. Everything needs to be crushed.
• In the cooled boiled product, you need to make small cuts with a sharp knife to fill the resulting space with the aromatic mixture.
• All that remains is to wrap the lard in foil and put it in the freezer.
• After a few hours, when the lard has frozen, cut off a piece to try this product.

The lard must be cut into slices 0.5 mm thick, and if possible, even thinner. Serve as an appetizer. Lard cooked in onion skins goes well with garlic and rye bread.

To prepare a delicious offal, check out these recommendations:

• Suitable lard for salting is two days old. That is, fresh lard needs to be put in the refrigerator for 2 days, then you can cook whatever you want;
• If you doubt that there is too much salt in the recipe, try to do as our grandmothers and great-grandmothers did: they poured water into a pan, put in half a raw potato, and sprinkled in a little salt. If the potatoes float on the surface, then more was added; if they sank to the bottom, then there is enough salt;
• Do you have a big piece of lard? Then it is better to cut it into small pieces, 7-10 cm wide, so the product will be better cooked;
• The most delicious lard is with a thin layer of meat. If this is not available, any will do - the main thing is to stock up on onion skins;
• Remove the onion skins from the bulbs carefully, only the top layer. Place on a baking sheet or sheet of clean paper to dry the husks;
• Before salting lard, it is advisable to rinse the husks under running cold water and immediately, before they become soggy, place them in a pan with boiling brine;
• You can add any spices, ground black pepper is suitable, as well as a mixture of peppers and red hot ground pepper, garlic, basil, dill, parsley, cilantro, bay leaf;
• The finished product for cooling can be wrapped not only in foil, but also in cling film. But only after the lard has cooled. Barely warm lard is allowed to be wrapped in film, but hot lard is undesirable;
• If you use pieces of lard, you can cook it a little less. Check readiness with a toothpick or the sharp part of a thin knife;
• In order not to stuff the pieces of lard, you need to thoroughly rub each mixture of seasonings, and then add additional garlic cloves and put them in the freezer.

I continue my series of meat snacks. Over the past couple of months I have made lard in onion skins several times, the most delicious recipe I have ever tried. And I have a lot of experience with this product: I roll the rolls, dry salt them, and make them in brine. But this one is still beyond competition. If you take a good piece of lard, in which there are wide layers of meat, then after salting it will taste exactly like ham. The meat is tender, very juicy, and the lard just melts in your mouth. And what a aroma! In a word, friends, don’t miss the recipe and be sure to cook lard in onion skins. Moreover, cooking will only take half an hour.

In terms of composition and method of preparation, the recipe for lard in onion skins is extremely simple. First we make a decoction, and then in it we cook lard with spices, the set of which can be changed to suit your taste.

Ingredients

To deliciously prepare lard cooked in onion skins, you will need:

• undercuts or brisket (fat with layers of meat) – 1 kg;
• bay leaf – 2 pcs;
• black peppercorns – 1 tsp;
• allspice – 1 tsp;
• coriander grains – 2/3 tsp;
• cumin – 2-3 pinches;
• water – 5 glasses;
• coarse table salt – 5 tbsp. l. with a slide;
• onion peel - 3 large handfuls.

How to cook lard in onion skins. Recipe

Where can I get enough onion peels? There are several options. If you plan to cook in advance, then collect the cleaning in a separate bag. If you want to make it right today, but there are no husks, ask the sellers in the vegetable aisles at the market. Usually there is a lot of it left and you can collect a decent package completely free of charge. You need a lot of husk to cover the lard on all sides. The more it is, the more intense the color of the finished lard.

I must wash the collected husks to remove dirt, soil residues, and dust. I pour boiling water over it for a few minutes, then rinse very thoroughly under running water. The husk will become soaked, clean and soft.

To my taste, the best lard with onion skins is obtained when there are layers of meat in the piece. But this is not necessary, everything is at your discretion. I took a tall piece of underbelly (or belly), which has alternating layers of meat and fat.

The skin must be cleaned of carbon deposits and scraped to make it light. I do this: I pour slightly warm water over the piece and scrape it thoroughly with a knife until the skin turns lighter.

All brown areas must be cleaned; if there are any remaining stubble, scorch over an open fire. After cleaning, I rinse again and dry.

I am preparing a decoction of spices. Pour a liter of water into a wide saucepan plus another 250 ml glass.

I add five tablespoons of coarse table salt. I type with a small slide as shown in the photo. I put the pan on low heat. While stirring, I dissolve the salt. If there is sediment at the bottom, I strain it.

Spices and seasonings are those ingredients that largely affect the taste of the finished product. The set can be anything, choose at your discretion. But there must be black peppercorns, allspice and bay leaves. I added cumin and coriander to them. Other options: Provençal herbs, paprika, cumin, white and black mustard, a ready-made spice mix for meat or barbecue.

I bring the water to a boil, pour in the spices along with the bay leaf, and boil for five minutes.

It is more convenient to cook lard by cutting it into large pieces. I cut a kilogram cut in half.

For cooking, use stainless steel, coated or casserole dishes. The enamel may turn dark. I put half of the onion skins at the bottom of the cauldron. Place pieces of lard on it in one layer, skin side down.

I throw husks on top to completely cover the surface.

I pour out the boiling brine. You need so much of it that the lard is completely immersed in the brine. Otherwise, it will be salted unevenly, and the color will also be different.

I put the cauldron on medium heat. As soon as the brine begins to boil, I adjust the heat so that the boil is moderate. Cover with a lid and cook for 15-20 minutes. I turn it over a couple of times during cooking.

I turn off the heat and leave the lard in the cauldron without removing it from the brine. When it has cooled to room temperature, I take it to a cool place or put it in the refrigerator until the next day. During this time, the lard will absorb all the flavors, take in as much salt as needed and turn a pleasant golden color. You can keep it longer, I once had it in the refrigerator for almost two days, and to my taste the long-term salting only made it tastier.

Garlic is another must-have ingredient. I rub the lard with it after it has marinated for the required time. I take it out of the cauldron, dry it and squeeze more garlic directly onto the piece through a press.

I rub it on all sides except the skin. Well, now we just have to wait a few more hours for the garlic to be absorbed, and we can try it.

If you are preparing a large portion, after grating the garlic, wrap each piece in foil or put it in a tight bag and freeze.

How many times have I cooked lard in onion skins, it always turns out delicious, very tender and aromatic. So friends, the recipe has been tested many times, is the best and very simple. Try it and see for yourself that with such a detailed description of how to salt lard in onion skins, you will succeed, and the finished product will be tastier than store-bought delicacies. Happy cooking and bon appetit! Your Plyushkin.

Detailed cooking recipe in video format

Cooking lard in onion skins is a quick alternative to traditional salting of lard. This cooking method produces a fragrant and tender product with an appetizing orange-golden color. Every piece of this fat melts in your mouth...

Delicious lard in onion skins

The lard turns out to be smoked, and no chemicals are used, but only natural ingredients.

It’s not a shame to serve such lard even at the holiday table. It will keep in the refrigerator for about two weeks. When preparing lard, you should follow some rules:

1. Delicious lard is obtained from fresh pork. It should be white, without yellowness. Frozen lard is only suitable if it comes into the freezer fresh. Lard with layers of meat is more valued, but this is a matter of taste.
2. Onion peels also need to be selected - it is better to discard the topmost layer.
3. It is better to take more salt than less, because lard will not absorb excess salt anyway.
4. When preparing lard, you should leave the skin on, otherwise the piece will spread during cooking.
5. Before putting salt and lard into the pan, you need to remove and squeeze out the onion skins so that they do not stick to the lard.

Ingredients

Servings: – + 10

• Lard with meat layer 1 kg.
• Prunes 6 pcs.
• Bay leaf 2 pcs.
• Garlic 7 cloves
• Onion peel 3 handfuls
• Salt 200 gr.
• Sugar 2 tbsp.
• Ground black pepper 3 tbsp.
• Water 1 l.
• Paprika or dry adjika – optional

30 min. Seal

Recipe for salted lard in onion skins

Cooking salted lard takes, of course, more time, but the lard turns out tastier than after regular cooking in onion skins.

Ingredients:

• Lard with layers – 800 gr.
• Plain fine salt - 1/3 cup.
• Freshly ground red and black pepper.
• Paprika.
• Coriander.
• Garlic – 5 cloves.
• Water – 1 l.
• Onion peel - 2 cups.

Cooking process:

1. First you need to prepare lard with layers - it should be washed and dried.
2. Cut the lard into pieces and rub with salt. Make cuts with a knife and place pieces of garlic there.
3. Place the prepared pieces in a deep bowl, cover with a plate on top and put in a cold place for two days.
4. To prepare the decoction, you need to take a liter of water and a couple of glasses of clean onion peels. Cook for 10 minutes, then let it brew for the same amount of time.
5. Dip pieces of lard into the broth and cook for 20 minutes. Then let it cool in the solution.
6. When the broth has cooled, remove pieces of lard from it and dry. You can blot it with a paper napkin.
7. Rub the lard with a mixture of seasonings, place in a container and let stand for a day.

Lard in onion skins: recipe without cooking

The peculiarity of this recipe is that it allows you to cook salted lard in onion skins in a cold way. The method of cooking without boiling preserves the taste of the product and protects the lard from yellowing and rapid spoilage.

Ingredients:

• Lard – 1 kg.
• Onion peel – 40 gr.
• Salt – 5-6 tbsp. l.
• Garlic – 1 head.
• Black pepper - five peas.
• Bay leaf – 2-3 pcs.
• Water – 1.2 l.
• Spices.

Cooking process:

1. Pour water into a saucepan and pour the washed onion skins into it. Bring to a boil and cook for ten minutes, without letting the liquid boil.
2. Cool the broth. Then we remove the husks, squeeze them out and throw them away. The remaining broth can be strained if desired.
3. Prepare the brine: add salt to the onion peel broth and boil for three minutes.
4. Cut the lard into bars, wash and place in a clean jar. There is no need to pack tightly. Add spices, bay leaves and chopped garlic to the jar.
5. Fill the contents of the jar with cold brine. The workpiece should be kept in the room for two days, and then put in the refrigerator for three days.
6. You can store the finished pieces of lard directly in the brine or take them out, dry them and pack them in bags or foil. Store lard in the freezer and cut into thin slices before serving.

Lard in onion skins in a slow cooker

A multicooker is a great helper in a modern kitchen, and it turns out that you can even make lard with it! It turns out very soft and tasty.

Ingredients:

• 1 kg undercut.
• A full glass of fine Extra salt.
• 3 tbsp. l. (with a small slide) sugar.
• 2.5 liters of water.
• 2 full handfuls of onion peels.
• 3 cloves of garlic.
• Freshly ground pepper.
• 5 bay leaves.

Cooking process:

1. Wash and dry the lard. Cut into pieces of a convenient size for you.
2. Wash the onion peels as well - you can simply pour boiling water over them.
3. Place half of the husks in a layer at the bottom of the multicooker bowl, and place pieces of lard on top, topping them with broken bay leaves. Place the other half of the onion peel on top.
4. Boil the required amount of water in a kettle, dilute sugar and salt in it.
5. Pour the resulting brine into the contents of the multicooker bowl and set the simmer mode for an hour.
6. Crush the garlic cloves into a pulp and mix with pepper.
7. At the end of the stewing, remove the pieces of lard from the multicooker. Rub each piece of lard with garlic paste, place in a closed container and refrigerate for a couple of hours.

Lard in husks in the oven

Salting lard using onion peels is one of the best and proven cooking methods. The resulting product is soft and tender. This lard owes its taste to onion skins, and its aroma to garlic.

Ingredients:

• Ground pepper.
• Lard – 1 kg.
• Onion peel - 3 handfuls.
• Salt – 1.5 cups.

Cooking process:

1. We cut a piece of lard into squares, but do not cut it all the way, but only to the skin. Rub the lard with a mixture of salt and pepper and leave for half an hour.
2. Pour a thick layer of salt onto a baking sheet and place the lard directly on the salt. Place the baking sheet in the oven, preheated to maximum, for 20 minutes, then reduce the heat and bake for an hour.
3. Crush the garlic and dissolve in a small amount of water.
4. 10 minutes before the end of cooking, remove the baking sheet and rub the lard with the garlic mixture. Place the pan back into the oven.
5. When the lard is ready, let it cool directly on the salt for another half hour. Then you can transfer it to a bowl and leave to cool further.
6. When the lard has cooled completely, put it in the refrigerator. You can cut it into squares or wrap it into a roll.

Another option for preparing delicious lard in onion peels in the oven: prepare a marinade of black pepper, mayonnaise, paprika and salt, rub the lard with this mixture, leave to soak for an hour, and then bake.

Slices of aromatic lard are an excellent snack, loved by many. This dish is suitable for both a festive feast and everyday meals. And onion peels give lard not only a pleasant aroma, but also an appetizing smoky color.

Suitable ingredients for making lard in onion skins

Firstly, the pieces of lard should be no thinner than five centimeters. It is best if they are riddled with meat veins.

Cooked lard with layers of meat between the lard layers has an excellent taste.

Secondly, if you buy lard for salting at the market, then be sure to ask for a piece taken from the ham or shoulder of a pork carcass. The fact is that the fat from the sternum has mammary gland fibers, which are tough and difficult to chew.

When purchasing, ask the seller to cut a good piece of fat from the ham or shoulder part of the carcass, otherwise the prepared dish may not be entirely successful

Thirdly, lard should not be yellowish in color. This means that it is old and stale. It is impossible to prepare a tender and aromatic dish from such a product.

The best lard for pickling has a slightly pinkish tint.

And fourthly, you should choose the right onion peel. The onions should be fresh, firm, without noticeable softness to the touch, and the skin should be golden or dark red.

In addition, onion peels for salting lard must be dry, without a hint of rotting

If possible, be sure to ask the seller about the gender of the pork carcass. Boar meat and lard have an unpleasant specific aroma, which reduces the taste of the dish prepared from them.

Video: how to buy tasty and safe lard

Recipes for cooking lard in onion skins

The step-by-step recipes presented are simple and have a minimal number of ingredients. To make a fragrant and tasty dish, you must follow the recommended amount of salt and spices.

Lard in onion skins with spices and garlic

The lard according to this recipe is spicy, slightly spicy and very aromatic.

For this dish you need to prepare:

• 1.5 kg of lard with layers of meat;
• 1.5 l of water;
• 150 g salt;
• 200 g onion peel;
• 10 bay leaves;
• 10 g coriander peas;
• 20–30 g dry adjika;
• 30 g of different peppercorns (green, red, white and black);
• 10 cloves of garlic.

Lard preparation time - 2 days.

Recipe for cooking lard in onion skins with spices:

1. Rinse the lard thoroughly in warm water and cut into pieces of 300–400 g.

   Small pieces of lard will be easier to absorb all the flavors of the spices

2. Wash the onion skins and then add salt, bay leaves and water to it. Boil the brine for fifteen minutes.

   Boiling over low heat will allow the onion peel to transfer its coloring properties to the brine, causing the lard to acquire an appetizing golden color.

3. Grind the pepper mixture in a mortar.

   Grind the pepper until you get a coarse powder

4. Grind the coriander in a coffee grinder.

   Coriander seeds should be ground in a coffee grinder to obtain a fine powder.

5. Peel the garlic cloves.

   Garlic for salting lard should be of the highest quality, without dark spots or rotten areas.

6. Then finely chop them with a sharp knife.

   For this recipe you need chopped garlic, not crushed through a press.

7. Mix dry adjika, chopped coriander powder, a mixture of peppers and chopped garlic.

   A mixture of dry adjika, coriander, garlic and pepper can be prepared for future use, then salting lard will require much less time

8. Roll each piece of lard in the resulting spice mixture and place tightly in the pan.

   The spices should completely cover the pieces of lard.

9. Then fill the pieces of lard with brine with onion peels and press with pressure. Place in the refrigerator for two days.

   For oppression, you should take a two-liter jar and a flat plate; pieces of lard should be completely in the brine

10. After two days, remove the lard from the brine, dry with a paper towel and cut into thin slices.

    It’s very tasty to serve this lard, salted with onion skins, with borscht with sour cream.

Lard cooked in brine with onion skins and spices can be stored for up to two weeks in the refrigerator or up to four months in the freezer.

Boiled lard in onion skins with ginger, cooked on the stove

For this dish you will need:

• 1.5 kg of lard with meat streaks;
• 200–250 g onion peel;
• 150 g regular salt;
• 1.5 liters of water;
• 3 buds of cloves;
• 20–30 g ginger root;
• 70 g of black and red peppercorns in equal proportions;
• 20–30 cloves of garlic;
• 6–8 dry bay leaves.

Prepare all the ingredients for cooking in advance, this will save you time spent in the kitchen

Preparation time - 2 days.

Step-by-step cooking recipe:

1. Place the onion skins in a saucepan and rinse with warm water.

   Wash the onion skins thoroughly, changing the water at least two or three times.

2. Then drain the water, squeeze out the husks properly and place pieces of lard on it. Pour all the salt specified in the recipe into the container with lard and husks.

   The most common table salt is suitable for salting lard.

3. Crush the peppercorns a little in a mortar.

   Grinding the pepper in a mortar will allow it to better imbue the pieces of lard with its aroma

4. Peel the small ginger root and cut into thin slices.

   Ginger is extremely appropriate in this dish; it makes the lard more tender and gives it a subtle, unobtrusive aroma.

5. Now add pepper, bay leaf, cloves, ginger and three whole cloves of garlic to the lard. Pour boiling water into the pan with lard and spices. Bring to a boil over medium heat and simmer for fifteen minutes, covered.