Lard in onion brine

We wash the onion husks well in a container with water from dirt. We take sweet peas and use the flat side of the knife to split it. It is also necessary to do it with garlic.

Next you will need a high saucepan. Pour water into it, add the husk and pepper, as well as red pepper, salt and cloves with sage, bay leaf. All this must be heated on fire and boiled for 15-20 minutes.

Cut the prepared lard into long cubes, put it in the ready marinade and cook for no more than five minutes, focusing on the number of layers in the lard. Next, we leave the fat in the marinade.

We put him under pressure for twenty-four hours. A day later, we take it out and, wrapped in a film, send it to the freezer.

After the fat gets a little cold (you need to keep it for at least an hour), we take it out and cut it. The fat is ready. Soup and Ukrainian bread will be perfectly combined with it.

Bon appetit!