Salo cut into pieces. Soak overnight in water. In the morning drained and salted. Ranks in large pot - row salt salo order, etc. Behaves in the cold for 24 hours. Boil the brine is from 1 l of water and 3 tbsp salt and cooled. Salo pieces are arranged in jars, pour the pickle and closed with metal caps. Sterilized for 5 minutes.