Lard in onion skins - quick salting! Secrets and recipes for cooking lard in onion skins with garlic, adjika, mustard, and liquid smoke. Lard boiled in onion skins - the most delicious recipe

Lard in onion skins is a spicy and aromatic dish that your household will certainly love after the first tasting. This product diversifies your diet; it can be consumed with bread, vegetables, herbs, salads, cereals, combined with sour, creamy or spicy sauce, fried and added to scrambled eggs.

In appearance, it resembles smoked lard, but it is actually homemade boiled pork, which is several times healthier than store-bought.

Lard in onion skins is an unusual option: boiled and, at the same time, salty, at the same time creamy and delicate in taste. Let's list a few secrets of preparing a delicious dish.

The lard will turn out delicious if you prepare it exclusively from fresh pork or from frozen lard if it came into the freezer fresh. Choose white pieces without a yellowish tint.
Chefs recommend purchasing undercuts for this dish - lard with thin layers of meat.
The top layer of onion peel must be discarded and damaged areas removed.
The principle with salt is simple: it is better to overdo it than to use too little. Its excess will not be “taken up” by lard, and if the quantity is small, the product will be slightly salted.
Do not cut off the skin from the lard, otherwise the piece will become too soft during cooking.
Please note that the pan may become colored after cooking lard. Do not use enamel containers.

The most delicious recipes

In this article we have collected the most delicious recipes for preparing this, at first glance, ordinary dish. Choose the option of how to cook lard in onion skins to suit your taste, or try something new every week and surprise your family with interesting tastes.

Boiled lard in onion skins

You will need:

onion peel;
laurel;
salo;
salt;
black pepper;
garlic;
khmeli-suneli.

One and a half kilograms of lard (it is better to choose from the breast part, in which there are veins of meat), cut into 2-3 parts, place in a boiling brine of onion peels (for 1 liter of water, take half a faceted glass of salt, 3 bay leaves, 15 peppercorns and 1- 2 handfuls of onion peels).

How to cook lard in onion skins? Boil the lard for about 7-9 minutes, the water should cover it completely during cooking. Leave to stand in the brine in a cool place, after a day, remove the lard from it, blot lightly with napkins or towels.

Then rub the grated garlic gruel onto a piece of lard. Do you like spicy foods? Use Georgian dry adjika. Then wrap it in parchment and keep it in the refrigerator for 2 days, and then put it in the freezer so that it can be stored and cut better.

When choosing this recipe, you should take into account that the lard will be tougher, more elastic, and you will need to wait longer for it to be ready than when cooking.

For 800 grams of lard with a layer of meat, you need to take about 1.5 liters of water, 15 grams of onion peels, a glass of salt, 5 cloves of garlic, 5 bay leaves, 5 allspice peas, a pinch, a mixture of black and ground pepper.

Pour 1.5 liters of water into a saucepan, add a glass of salt, and let the solution boil. Wash the peels from 7 onions, place in salted boiling water and boil for 5 minutes.

Place the soaked lard, cut into pieces, into a three-liter jar, fill it with the cooled solution, add bay leaf and garlic there. Grind the pepper mixture, crush the allspice peas with a knife, mix well and also add to the jar.

Place the container with lard in the refrigerator for 5 days, and then remove it from the brine and put it in the freezer. When it freezes well, you can serve it.

Hot salted lard

You will need:

liter of water;
1 kilogram of lard with layers of meat;
2 bay leaves;
black pepper;
2 handfuls of onion peels;
8 cloves of garlic;
2 tablespoons sugar;
a glass of salt.

Pour water into a tall, narrow saucepan, add sugar and salt, bay leaves and onion peels, and bring to a boil. Wash the lard, dry it and put it in boiling water, boil for 20 minutes, remove from heat, keep in brine for 8 hours. Pat dry after removing from pan.

Finely chop the garlic and mix with black pepper. Roll the lard in the pickling mixture, wrap in foil and place in the freezer overnight. Bon appetit!

For 1 kg of lard you will need 2 heads of garlic, 3 tablespoons of ground black pepper.

Take the following ingredients for the brine: 2 handfuls of onion peels, 5 prunes, 2 bay leaves, a glass of salt, 2 tablespoons of sugar.

How to cook lard in onion skins? Pour the brine components into a saucepan and add a liter of boiling water. Cut the washed fresh lard into 2 parts. Place it in brine and boil for 25 minutes. After boiling, turn the heat to medium. Let marinade cool overnight. Crush garlic with black pepper. Remove the lard from the marinade, dry it, rub it with the garlic mixture, and put it in the refrigerator for 3 days.

After this, you can consume it or begin the smoking process. The photos presented in the article show the step-by-step cooking process.

Pickled lard in onion skins

This snack has a great aroma, rich taste and color. You can cook lard in onion skins either in a saucepan or in.

You will need:

1.5 kilos of fat;
peel from 10 onions;
almost a full glass of salt;
8 cloves of garlic;
15 grams of black peppercorns and ground;
3 bay leaves.

Wash the onion peels and pour 1.5 liters of boiling water over them. Salt, pepper, add bay leaf and cook for half an hour. Then you need to put the lard in the broth and boil for another half hour. Cool the pan with the lard in the marinade and place it in the refrigerator for 24 hours.

After the day has passed, chop the garlic, ground pepper, add salt. Take out the lard, rub it with the aromatic mixture and place, wrapped in film, in the refrigerator for 48 hours.

After marinating, you can rub the lard with paprika or turmeric.

By increasing the volume of water (this does not apply to the volume of lard), add more spices. The marinade should cover the product.

Do not throw ice cubes into the prepared brine to cool. Otherwise, the marinade will not be so rich, the lard will not be salted and will not be aromatic and spicy.

How to make lard in onion skins in a new way?

To prepare, you will need a kilogram of lard with a layer.

You will need brine. Take a liter of water, 5 heaped tablespoons of salt, 2 tablespoons of sugar, 5 cloves of garlic, 2 allspice peas, 20-25 black peppercorns, 3 bay leaves, 3 handfuls of onion peels.

To grate the lard, you need to take another 7 cloves of garlic, 25 grams of spices to your taste

Wash the lard in running water, cut the piece into 2 parts, and blot with napkins. Add a mixture of two types of pepper, bay leaf, sugar, salt to boiling water, and bring to a boil. Peel the garlic, cut into thin slices, and place in brine.

Rinse the onion peels in cold water, let the excess water drain, put it in boiling water.

After boiling, add lard until the brine completely covers it, bring to a boil, and simmer for another 20 minutes. Cover the pan first with a plate and then with a lid, remove from heat, and place in a cool place for 12 hours.

After this time has elapsed, take out the lard, remove the husks, and put it in a colander for 20 minutes to drain the brine. When the lard dries, rub it with spices on all sides (for example, “Armenian mixture” - garlic, onion, paprika, savory, turmeric, ground black pepper, oregano, coriander, dill seeds, cinnamon, marjoram).

Each piece should be wrapped in cling film, foil or parchment and removed for 24 hours. Lard cooked in onion peels cuts perfectly, the spices perfectly highlight the taste.

This product captivates with its smell, pungent taste and hints of spice!

Although garlic is indicated everywhere in the recipes, pay attention to rocambole (its other names are Egyptian onion, Spanish garlic, combed onion) with a delicate aroma and taste, the advantages of onions and garlic.
The brighter the onion peel, the more beautiful the color of the lard.
To enhance the color effect of the peels, also add beet slices to the pan. It should be cooked on low heat for about a quarter of an hour.
If you eat lard in a week, store it in the refrigerator, and if you don't plan to eat it that quickly, leave it in the freezer.
You should not overcook the lard (7-10 minutes is enough, if there are layers of meat, then 7 minutes longer), otherwise it will lose its taste and become loose. Allow it to cool in water until it reaches the required condition.
Before adding lard, the husks should be pulled out and squeezed out, otherwise salt crystals will settle on it and the lard will be covered with husks.
Lard should be stored in the freezer; wrap each piece in foil to make it easier to store and cut. The shelf life of lard in onion peels is 3.5 months.
If you don’t like the aroma of frozen garlic, you can grease the piece with it before slicing and remove it for storage without rubbing it with garlic.

Conclusion

Boiled lard in onion peels comes out very soft, tender, and has a rich taste, unlike its smoked counterpart.

Prepare it according to one of our recipes and delight your loved ones!

Mother of two children. I have been housekeeping for over 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.

Pork is a high-calorie product, but for lard lovers this fact is not significant. This product works especially well in winter, when the body needs more energy. Many housewives cook lard in onion skins, rightly considering this method of salting to be quick and simple. The resulting dish is tender, soft, reminiscent of smoked lard in appearance, and if you add a little “liquid smoke” to the brine, then it will have an aroma like smoked lard.

The secrets of delicious lard in onion skins

The taste and aroma of lard depend not only on the cooking method. Following a few important rules will help you get a tasty and aromatic dish that you can proudly put on the table.

Lard will only be tasty if it is made from fresh pork. It should be white, without yellowness. Frozen is also good if it comes into the freezer fresh. Lard with layers of meat is more valued, but when choosing a product it is better to focus on the taste of your household.
Not just any onion peel will do either. It is better to throw away the top layer; you will have to get rid of the rotten and generally spoiled husks. It is customary to measure it in handfuls or glasses. The latter method is more accurate, since everyone's palm size is different.
You need to take a lot of salt: it’s better to overdo it than not enough. Lard will never “absorb” excess salt. If there is a lack of salt, it may not be salted well.
When processing lard, the skin cannot be cut off, otherwise the piece will “scatter” during cooking.
Before adding salt and lard, the husks must be removed and squeezed out. Otherwise, some of the salt will settle on it, and the husk itself will stick to a piece of lard.
Cooking time depends on the size of the lard pieces and the presence of layers. You need to cook with them 10 minutes longer than indicated in the recipe.
It is better to store lard in the freezer, wrapping each piece in food foil. This way it is better stored and easier to cut. The shelf life of lard cooked in onion skins is 3.5 months.
If you don’t like the color and smell of frozen garlic, you can grease the piece with it before cutting it and store it without the garlic.

Usually lard in onion skins is hot salted, but there is a cold salting recipe. When choosing the latter, the lard turns out to be more rigid and elastic, and you will have to wait a little longer for it to be ready.

Garlic-stuffed lard

lard – 0.8-1.2 kg;
water – 2 l;
salt – 0.5 kg;
onion peel - 2 cups;
garlic – 1 head;
red pepper (ground) – 10 g.

Cooking method:

Wash the husks well, put them in a saucepan, cover with water and put on fire. After boiling, boil for 10 minutes, remove the husks with a slotted spoon.
Wash the lard, clean the skin, and if there is any bristles, scorch it on fire (this is the only way to get rid of it). Cut the lard into pieces weighing 0.3-0.4 kg each.
Dissolve salt in onion broth.
Add lard and cook for 40 minutes after boiling.
Turn off the heat, press the lard down lightly with a lid or a plate of smaller diameter than the pan so that it remains in the brine. Leave until completely cool.
Remove the lard and dry.
Peel the garlic, cut large cloves into 2-3 parts.
Making cuts in the lard with a knife, stuff it with garlic.
Roll each piece in pepper, wrap in foil and place in the freezer.

If your family doesn’t like it spicy, you can replace the pepper with paprika or not use it at all.

Fragrant lard in onion skins

lard – 0.5 kg;
water – 1 l;
onion peel - 1 cup;
paprika – 10 g;
Provençal herbs – 10 g;
salt – 0.2 kg;
garlic – 1 clove.

Cooking method:

Prepare onion broth.
Prepare a piece of lard.
Remove the husks and add salt and lard to the broth.
Cook for 45 minutes (time should be counted after boiling).
Let cool under pressure to room temperature.
Dry with a cloth.
Pass the garlic through a press, mix with paprika and aromatic herbs. Rub the lard with this mixture.
Wrap in cling film and place in the refrigerator for a day.

If the lard prepared according to this recipe is intended to be stored for a long time, you can rub it with the aromatic mixture half an hour before serving. In this case, it is preferable to store it in the freezer. Instead of this mixture, you can rub lard with adjika.

Salted lard in onion skins

lard – 1 kg;
water – 1 l;
onion peel – 1 cup;
bay leaf – 1 pc.;
garlic – 4 cloves;
peppercorns – 4 pcs.;
salt – 0.2 kg.

Cooking method:

Prepare a decoction of onion peels.
Remove the husks, add salt, and boil for 4-5 minutes.
Cut the lard into small pieces.
Place bay leaf, pepper, and garlic on the bottom of the jar, crushing the cloves with a knife.
Place pieces of lard in a jar.
Wait until the brine has cooled to room temperature, pour the lard over it, and close the lid. After a day, put it in the refrigerator.

You can eat lard 5 days after salting; before serving, it is advisable to rub it with spices. You can store for 3 months - either directly in a jar of brine, or in the freezer - by wrapping each piece in foil.

Lard in onion skins in a slow cooker

lard – 1.5 kg;
salt – 0.2 kg;
water – 1.5 l;
onion peel - 1 cup;
bay leaf – 3 pcs.

Cooking method:

Prepare the lard by washing, peeling the skin, and cutting into pieces the size of the multicooker bowl.
Place half the onion skins in the bottom of the bowl.
Place lard on top.
Cover it with the remaining husk.
Place laurel leaves.
Mix water with salt and pour the resulting brine over the lard.
After closing the multicooker with a lid, select the stewing mode and set for 60 minutes.
After this time, turn off the multicooker, but do not open the lid for another 8 hours.
Take out the lard, wipe it off, wrap it in foil and put it in the freezer. Before serving, grate with adjika or garlic-pepper mixture.

Using this recipe, you can salt a fairly large amount of lard without hassle.

The principle of preparing lard in onion peels does not differ much depending on the recipe. The main difference is what to rub the finished product with. Here you can show your imagination - prepare an assortment of lard, rubbing each piece with a different composition.

Although lard is considered a high-calorie product, many people love and respect it. Nutritionists have always had an ambiguous attitude towards this snack; they either put it on the “black list” or recommend it in moderation, indicating its usefulness due to the presence of unsaturated fatty acids. Well, that’s their job - to advise. And we will not pay attention to such various contradictory comments and will prepare a product beloved by all peoples. Each nationality has its own traditional recipe for salting it. How many countries, so many ways. And every housewife has her own, most delicious option. It can be lard in brine, or boiled in onion peels, or in brine, or rolls, or spread, and so on and so forth. The cooking recipe with step-by-step photos, which I share, is quite simple, not expensive in terms of time or budget. Great for snacks, outdoors, and it’s not a shame to serve on a holiday table (men will appreciate it!). I know that many housewives have this recipe, and it rightly takes pride of place, because it is in the category - quick and easy. The appetizer turns out soft, juicy, and looks smoky. And if you use “liquid smoke”, then the taste cannot be distinguished from smoked smoke.

I will not force an additive in the form of “liquid smoke” on you. I think many will be against her. It is not necessary, you can successfully pickle without it, you just won’t get the smoked taste. For those who doubt it, I want to explain a little what this liquid is. This is a purified aqueous solution of hardwood smoke condensate. That is, in principle, the product is quite natural. Of course, it is not something that can be easily used in everyday life left and right, but sometimes it is possible if there is a desire. Again, almost all smoked meats and other meat products that we buy in stores are made using it in production. Well, let's move on to the recipe?

What do we need to make lard?

lard – 1kg;
water – 3 liters;
bay leaf – 3 pcs;
peppercorns – 6-8 pcs;
allspice – 3-4 pcs;
ground black pepper – 1 tsp;
ground paprika – 1 tbsp;
salt – 550g;
garlic – 3 cloves;
onion peels (from about 6-8 onions);
liquid smoke – 1 tbsp. (optional).

How to cook boiled lard in onion skins

Do not use a frozen piece to prepare a snack. The taste will be completely different. Cook only with fresh pork.
Choose by color, lard should be pinkish-white, without yellowness.
Onion peels add a golden color to the finished dish. So don't skimp on it. I always measure in glasses, a full glass of husk per 1 liter of water.
The lard should be well salted, don’t be afraid to add salt, it won’t absorb the excess. But if you undersalt, you will feel it immediately both in taste and in appearance.
I know that some people don’t like the skin and cut it off. It seems to me that this should not be done, it “fastens” the piece and it does not “fall apart” during cooking, but you can cut it off from a ready-made, salted piece.
The shelf life of lard in the freezer is about 3 months, but our favorite product doesn’t last that long.
For those who really love garlic, we can recommend lubricating pieces of lard with adjika or spices. You can also coat it with mustard and grains. Spicy and piquancy are guaranteed.
If you haven’t eaten everything and there are still slices left, you can add it to scrambled eggs instead of bacon for frying into borscht. Twist in a meat grinder or punch with a blender - the spread on bread is ready. You never know where you can use such a tasty and versatile snack.

Test it in practice and you will certainly use this recipe more than once.

10-12 servings

1 hour

135 kcal

5 /5 (1 )

If you have never cooked lard in the husk, be sure to try it. It’s so simple that since the first time I did everything myself, I never buy lard at the market! It's inexpensive, fast and incredibly tasty. Even those who are just learning to cook will benefit from homemade recipes for this healthy dish.

Homemade lard in onion skins

Kitchenware: pan, board and knife, colander, measuring cup, foil.

Be sure to choose lard at the market. There you can examine it carefully; if it is yellow or gray, then it is old! The fresh product is white in color, with a pinkish tint and a delicate odor. It is better to take lard from the abdominal, side or back, it tastes better. It is worth paying attention to the skin. It should be pink or yellow, a brown tint is a sign of old lard. I love lard with meat, so I took half a kilo with a layer of meat.

There is another way - check the lard for smell. You need to burn a piece and smell it. If you smell the pig, it's better to take another piece.

I gradually left the onion peels, so by the time I decided to start pickling, I had already accumulated a sufficient amount. But you can buy the husks in supermarkets, where they sell them before Easter. It will give the lard a beautiful, appetizing color.

Cooking steps

I pour a liter of water into the pan.
I throw in 3 bay leaves, pour in 180 g of salt and 10 peas of allspice.
I add 1/4 tsp there. coriander
I put half the onion in a saucepan and put everything on the stove.
Wash the onion peels (3 handfuls) thoroughly with water using a colander. I transfer the husks into a saucepan, lower them into the water with a spatula and let them boil.
I thoroughly wash a pound of lard and cut it into two parts.
As soon as the brine boils, I reduce the heat and transfer the lard.
Cook with the lid closed for 50 minutes.
Then I turn off the heat and leave the lard in the brine for at least 12 hours. During this time the dish will cool down and be well salted.
I put the pieces on a dish, let the water drain and remove the excess husks and spices.
I peel the head of garlic and squeeze it out.
I'll leave 4 cloves for the filling. I cut them into thin slices.
I dry the lard with a paper towel to get rid of excess liquid.
I sprinkle a tablespoon of paprika on both pieces on all sides.
I sprinkle lard with 1/4 tsp. pepper
I make cuts with a sharp knife and insert chopped garlic slices.
I generously coat the lard with chopped garlic.
I put each piece in foil, wrap it and put it in the freezer for 12 hours.
The finished lard is very soft, well soaked in salt, spices and has a wonderful garlic aroma.

Video recipe for cooking lard in onion skins

All stages of preparation are shown in detail in the video recipe. Just look how simple it is.

Don’t be afraid to over-salt the lard, it will take as much as it needs. I took the indicated amount because I have brisket and there is quite a lot of meat in it. If you like without meat, 3 tbsp is enough. l. salt. Everyone chooses spices at their own discretion. You can use red pepper, basil, nutmeg or ginger.

This product is suitable for any lunch or dinner, be it the first or second course. Lard also serves as a good basis for preparing various dishes, for example, you can bake potatoes with lard and mushrooms in the oven. Or throw a few pieces into the soup for a hearty first course. If you are preparing a roast, instead of meat you can use this brisket, made according to my recipe.

It can be done in different ways. I really like it, it is also prepared a day in advance. And if you have a bar of dark chocolate, make it, it’s incredibly tasty and satisfying.

How to cook lard in onion skins according to a quick recipe

If you like lard without meat, you can salt it in another way. Everything will take less than half an hour, after a day you can eat the delicacy.

Cooking time: 25 minutes.
Number of servings: 500 g.
Kitchenware: board and knife, saucepan, paper napkins, foil, garlic press.

Ingredients

I needed about a kilogram of onion peel. Lard absorbs spices well, and my husband likes it spicier, so I added red pepper and khmeli-suneli.

Cooking steps

I prepare the brine: pour 1 tbsp into a liter of water. l. salt, 1 tsp. sugar, 9-13 black peppercorns, a couple of allspice, 3 bay leaves.
I put it on the fire, bring it to a boil, and leave it to boil for 3 minutes.
I wash half a kilo of lard and remove the plaque from the skin.
I cut it into small pieces.
Wash a good handful of husks thoroughly with water. I remove the brine from the heat and transfer the husks and lard into it.
I put it on the stove, bring it to a boil and cook for 15 minutes.
I leave the lard in the brine until it cools, put it in a cool place for a day.
I place the pieces of lard on a paper napkin to get rid of excess liquid.
In a separate bowl, chop 8 cloves of garlic.
I add 1 tbsp to it. l. khmeli-suneli.
I sprinkle 2 tsp. red pepper.
I coat all the pieces well, wrap them in foil and put them in the refrigerator.
You can eat the lard right away, but it’s better to let it soak in the spices for several hours.

Video recipe for cooking boiled lard in onion skins

It's incredibly simple and delicious. Look how beautiful the end result is!

Salo is a wonderful appetizer for a feast. When friends suddenly come to visit us, lard and pickles always help out while I prepare the main course. We use it with mustard, adjika, and especially love it with borscht and boiled potatoes with green onions. Any pickles go well with lard.

You can fry eggs in lard or bake them, or make a roll out of it. Even a kebab will turn out incredibly appetizing if you place pieces of lard between the meat.

How to cook lard in onion skins in a slow cooker

This delicacy will not harm your figure if you consume it in moderation. Its beneficial properties have been scientifically proven, so every person should include lard in their diet. It contains a lot of fatty acids, as well as vitamins A, D, E. It is well absorbed and has a beneficial effect on the body.

If you are the owner of a multicooker, you can cook lard in this miracle technique. Everything is quite simple and quick, the lard with meat turns out juicy and tasty. You will learn how to cook lard in onion peels in a slow cooker in the following recipe.

Cooking time: 60 minutes.
Number of servings: 1 kg.
Kitchenware: multicooker, grater.

I put half of it on the bottom of the bowl and fill it with a liter of water.

I place the brisket (1 kg) on top of the husk.

I add 4-5 bay leaves.

I cover the top with the remaining husk. I fall asleep 2 tbsp. l. sugar and 180-200 g of salt. I set it to “Stew” mode for an hour.

After the multicooker turns off, I leave it in this marinade overnight.

Then I take out the brisket and dry it.

I chop the head of garlic on a fine grater or with a press.

Mix garlic with black pepper (1/4 tsp), 1 tbsp. l. cumin and two tbsp. l. basilica

I wipe the lard well with the prepared mixture and wrap it in cling film.

I leave it in the freezer for a day, and you’re ready to eat!

Video recipe for cooking lard in onion skins in a slow cooker

You can see what lard looks like after cooking here.

As you can see, there is nothing easier than making lard yourself. I always have a piece in the freezer, this snack goes away very quickly. Eating it is much more pleasant than store-bought, because it is made with your own hands. Some housewives add mayonnaise, prunes, and liquid smoke to the spice mixture. I did not try.

I look forward to your feedback and comments. Share how you cooked lard in the husk and what ingredients you added. Perhaps I will learn a lot of new things.

Lard has been popular all over the world since time immemorial. There are many ways to prepare it, and almost everyone can cope with this task. In combination with various seasonings and additives, pork fat acquires a truly amazing taste. One of the common cooking methods is lard in onion skins. The most delicious recipes are presented below.

Lard in onion skins - the most delicious recipe

To properly prepare lard and make it truly tasty, you should follow some rules when working with this product. First of all, you don’t need to start pickling immediately after purchase; the piece should lie in a cold place for at least 24 hours.

There are also requirements for onion peels. Throw away the top layer covering the turnip, and use only subsequent layers for salting. You also need to take into account that you will need a lot of husks, at least 3 cups per kilogram of product. In this case, the finished snack will acquire a pleasant, rich hue.

To prepare the snack you will need:

700 g lard;
2-3 handfuls of onion peels;
100 g coarse salt;
1-2 garlic heads;
black, red pepper;
a little paprika;
coriander;
dried herbs;
cling film.

Sequence of work:

Rinse the onion peelings, place in a bowl, add water, and place on low heat.
Cut the lard into neat rectangular slices of a convenient size.
When the liquid with the husks boils, add salt, and after a few minutes place the prepared pieces in a container.
Keep the lard on the fire for no more than 5 minutes, turn off the stove, wait until the liquid has cooled completely. This way, the future snack can be well saturated with natural dye.
Prepare a mixture for pickling from salt, crushed garlic, pepper, seasonings and dried herbs, and when the onion broth has cooled, take out the lard, dry and roll in this mixture.
Wrap each piece in cling film and place in the refrigerator for a day.

Important! There is no need to be afraid to exceed the amount of salt; lard is a unique product that will not absorb excess. It is much worse if there is less of this component than it should, in which case the pork fat will not be able to be salted as needed.

Lard in brine

Lard will be tasty and especially tender if you keep it in brine for several days.

To prepare the snack you will need:

1.2 kg of lard;
220 g salt;
peeling onions;
bay leaves;
dry adjika;
pepper mixture;
dried herbs.

Operating procedure:

Wash the lard thoroughly and cut into small rectangular pieces.
Rinse the onion skins, add water, sprinkle with salt, add bay leaves and boil for a quarter of an hour, then remove from the stove and cool.
Rub the prepared pieces with dry adjika, put them in a container and fill them with cooled brine, then set the pressure and leave for 2-3 days.
When the product is ready, remove it from the liquid, dry it and roll it in a mixture of peppers and dried herbs.

Advice. To make the color of the lard more saturated, you will need to add not only onion peels, but also cherry leaves as a dye. You can also use saffron or curry.

Lard marinated with onion skins

To salt lard using this method, you will need to prepare a rich marinade with a lot of spices.

For work we will prepare:

800-900 g lard;
210-220 g salt;
45-50 g sugar;
2-3 cups of onion peelings;
large garlic head;
ground red pepper;
oregano;
bay leaves;
black peppercorns;
dried cloves.

Procedure:

Cut the lard into even rectangular slices.
Place the washed husks in a saucepan, add water, add salt, sugar, bay leaf, chopped garlic and seasonings, and then put on the stove.
Boil the mixture for a quarter of an hour, put the pieces of lard into the pan and cook for the same amount of time.
Remove the container from the burner, close the lid tightly and leave for 12 hours, then remove the pieces, dry them and store them in the refrigerator.

Advice. When cooking lard in onion peels, it is better to use dishes whose interior is covered with dark enamel, since the natural dye tends to eat into the surface, and it is almost impossible to wash a white pan from it.

Boiled lard in onion skins

To make the lard soft, you need to boil it well in a salty solution with onion skins and spices.

For cooking you will need:

900 g lard;
head of garlic;
250 g salt;
bay leaves;
peppercorns;
onion peel.

Sequence of work:

Dissolve salt in water, add onion skins and put on fire until boiling.
Cut the washed lard into pieces, and when the salt solution heats up, put it in a saucepan.
Add bay leaves and peppercorns to the main component and continue cooking. How long to cook lard depends on personal preference; the longer it sits in boiling water, the softer it will be in the end. However, you should not keep it on fire for more than 40-45 minutes.
When the product boils, remove it from the pan, dry it, cool, then grate the boiled lard in the onion peel with chopped garlic and a mixture of peppers.

Attention! When cutting a piece before cooking, you must not remove the skin, otherwise the product will simply “spread” under the influence of high temperatures.

Smoked taste with liquid smoke

Even if you don’t have a smokehouse, you can make lard, the taste of which will be no worse if you make it with liquid smoke. And the onion peel will give the appetizer a beautiful golden color.

Ingredients:

800 g lard;
100-120 g salt;
30-40 ml of liquid smoke;
onion peelings;
peppercorns;
bay leaves;
paprika and coriander.

Sequence of work:

Wash the onion peelings, place in a saucepan, pour in water, add salt, bay leaves and peppercorns. Place on low heat.
Cut the lard into slices, and when the broth with the dye boils, put it in a saucepan and add liquid smoke.
Seal the container tightly with a lid and leave the product in the marinade for 12-16 hours, then remove, dry and roll in the seasoning mixture.

Attention! Lard prepared in this way can only be stored in the refrigerator, placed in a plastic container with a lid, otherwise the product will quickly lose its rich smell.

Cooking lard in a slow cooker

Household appliances can greatly facilitate the work of a housewife, and you can make delicious lard in a slow cooker.

For this you will need:

1.2-1.3 kg of lard;
210-220 g salt;
Bay leaf;
peeling onions;
dry adjika;
mustard seeds.

Sequencing:

Wash the lard and cut it into pieces.
Rinse the onion peelings and place half in the bowl of the device, place the lard on top, covering with the remaining part of the peel.
Pour water, add salt, add bay leaves and close the lid, setting the “Stew” mode.
After an hour, turn off the multicooker and leave the product in it for another 8 hours.
Remove the pieces, dry, rub with a mixture of mustard seeds and dry adjika.

Advice. In order not to waste extra time selecting spices, you can buy a ready-made composition for salting lard, which contains all the necessary components.

Recipe for baking lard in the oven

Another simple recipe for delicious lard is baking it in the oven.

To make a snack, you will need the following ingredients:

a piece of lard;
onion peelings;
bay leaves;
peppercorns;
garlic;
carrot;
mustard;
salt;
culinary foil.

Operating procedure:

Prepare a hot decoction of husks and salt, adding pepper and bay leaves.
Pour the prepared mixture over the lard pieces and leave overnight, then remove and dry.
Cut the carrots and garlic into small pieces and stuff the product into it, making neat cuts.
Grease the pieces with mustard, wrap in foil and bake.
10-15 minutes before removing the dish, you should unwrap it and let it brown, pouring over the released juice.