What kind of lard is best for canning: tips for choosing and a universal pickle recipe

Lard is one of the most favorite foods of Ukrainians. Every housewife is used to cooking it in her own way, according to a unique recipe.

But what if you have too much lard? How do you preserve the taste of lard and fill it with spices? The answers to these questions were given by a food blogger on the Carpathian Bacon YouTube channel. She explained how to marinate lard in jars.

Ingredients for 4-liter jars:

• Lard – 3 kg
• Water – 1.5 liters
• Salt – 240 grams
• Garlic – 12 cloves
• Allspice – 12 pcs
• Black peppercorns – 24 pcs
• Bay leaf – 4 pcs

The method of preparation:

1. Any lard is suitable for cooking according to this recipe, even very hard lard that you don't want to eat raw.

2. Take the thickest pieces of lard, rinse, and dry with a towel.

3. Cut the lard into portions to fit easily into the jar. Cut off the skin if desired.

4. Mix the salt with water. Add 80 grams of salt to 2 liters of water.

5. Put on the fire, bring to a boil, and boil for three minutes.

6. Chop the garlic, add peppers and bay leaf into clean liter jars.

7. Tamp the lard into the jars, leaving room for the brine.

8. Take a large saucepan and cover the bottom with a cloth.

9. Put the jars in the pan so that they do not touch each other.

10. Pour warm water into the pot.

11. Pour the brine into the jars to the top. First, pour a small amount of brine into each jar, and then fill them to the top one by one. The brine should completely cover the lard.

12. Cover with lids and make sure that the outside water reaches the shoulders of the jar.

13. Put the pot on the fire, bring to a boil, and sterilize for three hours over medium heat. Add water if necessary.

14. Take the jars out of the water and roll up the lids.

15. Turn the jars upside down for 10 minutes and cover with a towel.

16. Turn the jars over to their usual position and cover them with a towel again.