How to salt fern for the winter correctly

The content of the article

• How to choose a fern for salting
• Dry Salted Fern Recipe
• In the bank
• In brine
• Two week recipe

In eastern countries, this plant is valued for its specific taste; salads, main dishes and even pastries are cooked with it. In Russia, fern harvesting for the winter is not as popular as other greens or vegetables. If you learn to salt it properly, get an original delicacy.

How to choose a fern for salting

For food, only 2 species of this plant are used – an ostrich copper (tastes like cauliflower) and bracken (mushroom flavor). They have single leaves sitting on a stem: not collected in bunches. Outwardly, these varieties differ in color and shape: the bracken is darker, the top is twisted by a snail. To learn how to salt it deliciously for the winter, consider the following points:

• Petioles (rachis) must be young. This is determined by the condition of the leaves, the length of which does not exceed 25 cm.
• When breaking off the petiole, a crunch should be heard. It is not worth salt to lose their density, hardly tearing off petioles: while they stand (even before winter), they will become even softer.

Dry Salted Fern Recipe

• Time: 10 minutes + month.
• Servings Per Container: 10 Persons.
• Calorie dishes: 31 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: available for beginners.

This method of salting fern petioles for the winter is convenient because there is no need to separate and cut them. The disadvantage is a long exposure in several stages, which takes a total of 2 months, but the salting process itself is 5-10 minutes. Before use, soak the finished product in clean water (about a day) to get rid of excessively salty taste.

Ingredients:

• fern (rachis) – 1 kg;
• salt – 600 g.

Cooking method:

1. Rinse the petioles, sort.
2. Tie in buns, lay in a large enameled basin.
3. Sprinkle the fern layers with salt (400 g), make oppression: put a wooden round board on top and a load on it.
4. Hold the container for 3 weeks in a cellar or other cold place. Drain the liquid that has appeared.
5. Transfer the beams with similar layers to the sterilized jar, pour salt (the remaining 200 g).
6. Insist another month in the same cold place under the lid.

In the bank

• Time: 30 minutes.
• Servings Per Container: 30 Persons.
• Calorie dishes: 31 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: available for beginners.

If you are not ready to salt the fern for a month, use the can method, which is classic for harvesting for the winter. This product must also be soaked before use in order to remove excess salt on the palate. Cans are used with a volume of 1.5-2 liters, are sterilized together with caps before work.

Ingredients:

• petioles of bracken – 3 kg;
• salt – 45 g + for cooking;
• water – 3 l + for cooking.

Cooking method:

1. Pour boiled water prepared and stacked in a deep pot. Add a couple of tablespoons of salt.
2. Bring to a boil, cook at low boil under the lid (medium heat) for a quarter of an hour. If you use an ostrich, time is reduced to 5 minutes.
3. Rinse the boiled shoots under running water several times.
4. Distribute to banks.
5. Make a standard brine of 5 liters of water. Pour them while the hot, fern in the banks.
6. Screw the covers, turn over the workpieces, let cool under the covers. Store in a pantry or cellar, then the product will stand winter.

In brine

• Time: 20 minutes + 8 weeks.
• Servings Per Container: 20 Persons.
• Calorie dishes: 31 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: available for beginners.

By the ratio of the main components, this recipe is the same as for the dry method, but it takes longer to salt. As a result, the product is stored for 2 winters without losing taste and quality. You can use both types of fern. Important: do not use the brine obtained at the 1st stage of the process, as it draws toxic substances from the plant.

Ingredients:

• fern (rachis) – 2 kg;
• coarse salt – 3 kg;
• water – 12 l.

Cooking method:

1. The washed petioles, without bundling, lay in layers in the pelvis, salting well (1.2 kg).
2. Put oppression weighing 2 kg (should match the weight of the fern), remove for 3 weeks in the cold so that the juice stands out.
3. Remove the petioles, rinse, place in a new container in layers, pouring salt between them (300 g). Separately, pour 10 l of cold water and 1 kg of salt so that it covers the fern.
4. After 15 days, put the salted petioles in sterilized jars, pour new cold brine (2 l of water and 0.5 kg of salt), let stand for another 20 days. Then roll up the lids or serve the dish to the table.

Two week recipe

• Time: 30 minutes + 2 weeks.
• Servings Per Container: 10 Persons.
• Calorie dishes: 31 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: available for beginners.

This recipe helps reduce the time of salting fern from a month to 14 days. The disadvantage of the process is only the need to regularly change the fluid. In 2 weeks you will need to add clean water 4 times.

Ingredients:

• fern rachis – 1 kg;
• rock salt – 900 g.

Cooking method:

1. Salt washed and cut into 3-4 parts of rachis in layers (300 g), fill with clean water to completely cover. Put oppression, leave for 3 days (choose a cold room).
2. Drain the resulting brine. Take 70% of its volume, add cold water to the original amount of liquid, again fill the fern: salt at this stage will take 4 days.
3. Get rid of the liquid, rinse the rachis, fold it back into the same container, pouring with layers of salt (the remaining 600 g). Again put under oppression.
4. After 3 days, repeat the scheme of the 2nd step. At the last stage, salt fern needs 4 days.
5. Transfer ready-made rachis to small sterilized jars, seal and clean in the cold before winter.