Homemade lard in onion skins

Lard in onion skins at home is a dish that turns out incredibly aromatic and bright in taste. Serve it with black bread, fresh herbs and your favorite sauces. Anyone can prepare a treat using onion skins. To do this, use our culinary selection with step-by-step recipes.

How to pickle lard in onion peels at home?

Lard lovers should like this method. The lard turns out to be very tender, a beautiful brown color and with a pronounced spicy taste. In appearance, the finished product will resemble smoked meat - just as rosy and appetizing. For salting, we recommend choosing lard with layers of meat or brisket: the combination of juicy meat fibers and tender lard will leave few people indifferent. The skin can be cut off before cooking or left and thoroughly cleaned, if desired.

1. 
   How to cook lard in onion skins at home? It needs to be washed, dried well and scraped if necessary. The surface must be completely clean. We cut off the skin or leave it, as desired. Next, prepare the brine: pour water in the specified amount into a pan of suitable volume and add salt. Place the pan on the stove, dissolve the salt and bring the brine to a boil. Then add the onion peels, stir, lower the stove temperature and cook for five minutes at a low boil. Then we put the lard in a saucepan, completely immerse it in the brine with the husks and bring it to a boil again. Cook at a low simmer for another ten minutes.
2. 
   We remove the pan from the stove, but don’t take out the lard. After fifteen minutes, remove it, peel it and place it on a plate - let the excess brine drain off. If you want to give the lard a more even shape, press it with a press and leave it until it cools completely.
3. 
   While the lard is cooling, prepare a mixture of spices for marinating. Peel the garlic and finely chop it with a knife. Crush the bay leaf with your hands as finely as possible. Crush the allspice peas with a knife until they crumble. Mix everything together in a small bowl.
4. 
   We make small cuts in a piece of cooled lard and put the prepared spice mixture into them. Also rub the surface well with the mixture. Wrap the lard in foil and put it in the freezer.
5. 
   Keep the lard in the freezer until completely hardened, at least four hours. Ideally, you need to let it sit for a day - this way the lard is saturated with spices and becomes tastier. Then it can be cut into thin slices and served. The ideal accompaniment is fresh Borodino bread.This lard keeps well in the freezer for several months.

Bon appetit!

Fragrant boiled lard in onion skins with garlic

A simple and affordable recipe for hot pickling of lard in onion skins. Due to cooking, lard becomes tender and soaked in spices much faster when compared with the cold salting method. Externally, the product is very similar to smoked lard, due to its color. A slice of such aromatic lard is perfect for sandwiches and as an addition to borscht.

Cooking time: 24 hours.

Cooking time: 30 min.

Servings – 6.

Ingredients:

• Pork lard – 1 kg.
• Water – 7 tbsp.
• Coarse salt - 1 tbsp.
• Onion peel – 30 gr.
• Garlic – 4 cloves.
• Bay leaf – 4 pcs.
• Ground black pepper – 1 tsp.

Cooking process:

1. We choose lard with layers of meat - this way it tastes much better and looks more attractive. We wash the piece, dry it and cut it into smaller pieces to make it easier to cook and then cut it. Peel and rinse the garlic. Remove the surface skin from the onion.

2. To prepare the brine, pour the specified amount of water into a pan of suitable volume and add salt. Place the pan on the stove and heat the contents.

3. While the brine is heating up, add the husks into it and mix. The husk will get wet, the salt crystals should gradually dissolve.

4. Next, add the peeled garlic cloves, ground black pepper and bay leaves to the pan and mix. We wait for it to boil.

5. Place pieces of lard into a boiling brine with spices, bring to a boil again, then lower the stove temperature and cook for twenty minutes at a low simmer.

6.After the specified time has passed, remove the pan from the stove, close the lid and leave for twenty-four hours. During this time, the lard will be saturated with the marinade.

7. After marinating, dry the lard and cool it in the refrigerator. Lard can be cut and consumed after cooling. You can also put it in a container and put it in the freezer, where it will keep well for two to three months.

Bon appetit!

How to cook delicious lard in onion skins in a slow cooker?

Lard in onion skins can be prepared in a slow cooker - it’s very convenient. Place all the ingredients in a bowl, fill with brine and “forget” for one hour. We also leave the already boiled lard in the bowl to infuse and marinate. To prevent the finished lard from crumbling when cutting into thin slices, we recommend keeping the pieces in a plastic bag at room temperature before putting it in the freezer.

Cooking time: 1 hour. excluding infusion time.

Cooking time: 35 min.

Servings – 6.

Ingredients:

• Pork lard with meat layers – 800 gr.
• Water – 1 l.
• Coarse salt – 170 gr.
• Onion peel - 1 tbsp.
• Garlic – 4 cloves.
• Bay leaf – 4 pcs.
• Black peppercorns – 8 pcs.

Cooking process:

1. We thoroughly wash the lard with layers of meat, clean the surface with a knife and dry it. If the piece is large, then cut it into smaller pieces so that it is convenient to put them in the bowl.

2. Remove the surface peel from the onion and wash it with running water. Place half of the total amount of husk on the bottom of the bowl.

3. Next, lay out pieces of lard, pots of black pepper and bay leaves on it. Spread the remaining amount of onion peel on top.

4.To prepare the brine, pour water in the specified amount into a separate container and add salt. Place the pan on the stove and heat the contents until the crystals are completely dissolved and boil.

5. Pour the prepared brine over the lard and husks in a bowl.

6. Place the bowl in the multicooker, close the lid and select the “Stew” mode for one hour. When the program time has expired, turn off the device and remove the bowl with its contents.

7. Cover the bowl with a towel and put it in a cool place for eight to ten hours so that the lard is saturated with the marinade. After this, take out the lard and dry each piece thoroughly.

8. Peel the garlic, wash, dry and pass through a press.

9. Rub the dried pieces of lard with the garlic mass.

10. Place the prepared lard in a plastic bag, seal it tightly and leave at room temperature for four to five hours.

11. Then we take out the lard and wrap it in foil. Put it in the freezer for storage.

12. Before consuming this lard, take it out of the freezer a couple of minutes before slicing - this makes it easier to cut it into thin slices.

Bon appetit!

A simple and tasty recipe for lard in onion peels with liquid smoke

Lard prepared with onion skins and liquid smoke can be consumed almost immediately after cooking, only after cooling it after cooking. You can also wrap it in foil and store it in the freezer, taking it out and using it as desired. Lard is stored for two to three months, becoming tastier over time.

Cooking time: 1 hour. excluding infusion time.

Cooking time: 25 min.

Servings – 6.

Ingredients:

• Pork lard – 1 kg.
• Water – 3 l.
• Liquid smoke – 270 ml.
• Coarse salt – 550 gr.
• Onion peel – 70 gr.
• Garlic – 6 cloves.
• Bay leaf – 3 pcs.
• Black peppercorns – 20 pcs.
• Ground red pepper – 1 tsp.

Cooking process:

1. Wash the lard, dry it and cut it into pieces of such size that they can be conveniently boiled and then consumed. Pour water into the pan and add salt. Mix and put on the stove. Heat to a boil. During the heating process, add liquid smoke and washed onion peels to the brine. We also add bay leaves and black pepper. When the brine with spices boils, lower the lard and plunge it to the bottom.

2. Wait until it boils again and reduce the heat. Cook the lard at low simmer for forty to fifty minutes. After this time, remove the pan from the stove, take out the pieces of lard and leave them until they cool completely.

3. Peel the garlic, rinse, dry and finely chop with a knife. Rub the cooled lard with chopped garlic on all sides. Wrap in foil and put in the freezer.

4. Lard can be cut and consumed after cooling. But it will taste better if you let the product freeze completely. And to cut it into thin slices, you need to take it out for five minutes to warm up before using it.

Bon appetit!

Lard roll in onion skins at home

If you roll the lard into a tight roll and cook it with onion peels, the appearance of the familiar product will change dramatically. It is important that there are layers of meat in the lard - they will not only give an important flavor accent, but also visually ennoble the cut of the roll. For flavoring we will use suneli hops, although, of course, you can use any set of spices according to your taste and desire.But we do not recommend replacing garlic and red hot pepper, since they go perfectly with lard.

Cooking time: 12 hours.

Cooking time: 25 min.

Servings – 6.

Ingredients:

• Pork lard with skin – 1 kg.
• Water – 5 l.
• Ground red pepper - to taste.
• Coarse salt – 500 gr.
• Onion peel – 200 gr.
• Garlic – 10 cloves.
• Bay leaf – 3 pcs.
• Black peppercorns - to taste.
• Khmeli-suneli - to taste.

Cooking process:

1. We wash the lard, dry it, do not cut off the skin - it will wrap the roll with it. To make it more convenient to work, lard can be cut into smaller pieces. Rub lard on all sides with hops-suneli and red pepper.

2. Roll each piece of lard into a tight roll and, to prevent it from unrolling, immediately tie it with a thick thread.

3. We roll and tie each roll in this way.

4. Pour water in the specified amount into a large saucepan and add salt. Mix and put on the stove. Heat to a boil. While heating, add washed onion peels, bay leaves, black peppercorns and peeled garlic cloves to the brine. Then we lay the rolls and plunge them to the bottom. Wait for the brine to boil, close the lid, reduce the heat and cook the rolls at a low simmer for two hours.

5. After this time, remove the pan from the stove and leave it along with the contents for twelve hours. Then we take out the rolls and dry them. Place in the refrigerator to cool. Before serving, cut the roll into thin slices. The roll goes well with mustard, horseradish, and black bread.

Bon appetit!

Soft and tender lard in onion skins with prunes

The combination of onion peels and prunes makes lard very interesting in taste and attractive in appearance.Firstly, the lard acquires an appetizing brown color, and secondly, a delicate smoky flavor, thanks to prunes. If you haven’t already had such a recipe in your culinary arsenal, you should definitely try it!

Cooking time: 10 hours.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Pork lard – 700 gr.
• Water – 1 l.
• Coarse salt – 200 gr.
• Onion peel - 3 handfuls.
• Granulated sugar – 2 tbsp.
• Prunes – 5 pcs.
• Black peppercorns - to taste.
• Bay leaf – 3 pcs.

Cooking process:

1. Wash the lard, peel it with a knife, and dry it. The skin can be cut off, or you can leave it - as you like. Wash the onion peel and lightly squeeze it. Wash the prunes thoroughly.

2. Pour water in the specified amount into a suitable size pan and add salt and granulated sugar. Stir and place on the stove. Heat to a boil, and during the heating process add washed onion peels, prepared prunes, bay leaves and black peppercorns. Stir and wait for it to boil.

3. Place the prepared lard into the boiling brine. We immerse it so that it is completely covered with liquid and spices. Reduce the stove temperature and cook the lard at a low simmer for thirty minutes. When cooking is finished, remove the pan from the stove, close the lid and leave for ten hours to infuse and marinate.

4. After this time, remove the lard from the pan, dry it and wrap it in foil. Place in the freezer and wait until completely frozen. Before serving, take the lard out of the cold for a couple of minutes so that it has time to thaw a little and makes it easier to cut.

Bon appetit!

Step-by-step method for preparing lard in brine with onion skins

Lard is a very popular product, especially in winter. It quickly saturates and warms. Surely every lard lover has his own favorite salting method. And if you want something new, we suggest trying this recipe: in hot brine with onion skins. The more onion peels, the richer and more attractive the color of the finished lard will be.

Cooking time: 24 hours.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Pork lard – 1.5 kg.
• Water – 1.5 l.
• Coarse salt – 170 gr.
• Onion peel - 5 handfuls.
• Mixture of peppercorns - to taste.
• Garlic – 6 cloves.
• Bay leaf for brine – 4 pcs.
• Bay leaf for rubbing – 1 pc.
• Ground black pepper - to taste.

Cooking process:

1. Wash the onion skins. To do this, pour it into a bowl, fill it with water, mix vigorously with your hands, then drain the water. We repeat one more time.

2. Place half of all the onion peels into the pan. You can also use a slow cooker for cooking.

3. We wash the lard, peel it with a knife, and dry it. Cut it into convenient size pieces. Place lard in a saucepan. Pour salt on top, add bay leaves and a mixture of peppercorns.

4. Place the remaining onion peel on the lard with spices. Pour in water in the specified amount.

5. Place the pan on the stove and bring the contents to a boil. If you are using a multicooker, set the “Soup” mode. After boiling, cook the lard for twenty minutes. After the specified time has passed, remove the pan from the stove (turn off the multicooker) and leave the lard in the brine to infuse for 24 hours.

6. After this, remove the pieces of lard and dry them well with a paper towel.

7. Peel the garlic and pass it through a press.Mix the garlic gruel with crushed bay leaves and ground black pepper.

8. Rub each piece of lard with the resulting mixture on all sides.

9. Wrap the grated lard in parchment, put the package in a plastic bag and put it in the freezer for five to six hours.

10. Before serving, take the lard out of the freezer for a couple of minutes so that it has time to thaw a little, and it is easier to cut it into thin slices.

Bon appetit!

Tender and aromatic lard in onion skins in the oven

A very tasty recipe for making lard. The cooking process boils down to rubbing a piece with spices and garlic and placing it in a baking bag along with onion skins. The oven will do the rest. After baking, the most difficult thing is to wait for the time during which the lard should cool and become saturated with aromas. After this, the appetizing piece can already be cut and served.

Cooking time: 1 hour excluding infusion time.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Pork lard with meat layers - 1 kg.
• Smoked paprika – 1 tsp.
• Coarse salt – 2 tsp.
• Mix of spices for lard - 1 tbsp.
• Ground black pepper – ½ tsp.
• Garlic – 4 cloves.
• Prunes – 6 pcs.
• Bay leaf – 4 pcs.
• Onion peel - 2 handfuls.

Cooking process:

1. Wash the lard, peel it with a knife, and dry it. Cut it into pieces of a size convenient for baking. Place the pieces on a flat surface.

2. Sprinkle salt on the lard. We use only large ones; small ones can give inadequate results to taste.

3. Next, sprinkle the lard with smoked paprika.

4. Then pour in a mixture of spices for lard and ground black pepper.

5. Peel the garlic and pass it through a press. We also spread the resulting pulp onto the lard.

6.Using your hands, rub the spices with garlic and salt over the surface of the lard.

7. Place the prepared grated lard in a baking sleeve. We wash the prunes, dry them with a paper towel and place them in a sleeve on top of the lard.

8. We also add bay leaves.

9. Lastly, add the onion skins and tie the sleeve tightly on both sides. Place the sleeve with lard on a baking sheet. Preheat the oven to 200 degrees and place the baking sheet with lard on a medium level. Bake for one hour.

10. After baking, remove the pan with lard and leave it unopened for eight to ten hours. During this time, the lard will cool down and be well saturated with spicy aromas.

11. Remove the finished lard from the sleeve, clean it of excess spices and cut it into thin slices. Serve with bread, mustard, adjika.

Bon appetit!