How is salting of bracken fern carried out ? We will tell you about this in the presented article.
general information
Before telling you how salting of fern occurs at home, you should tell what this plant is.
Surely many people know that in the world there are about 10 thousand different species of fern. This amazing plant can be found in our country. Especially often it grows in dense and dark mixed forests.
Unfortunately, not all residents of Russia know that apart from the decorative function, ferns, or rather, their specific varieties (for example, bracken) are actively used in culinary affairs.
According to your taste, the mentioned type of plant is only comparable with fleshy mushrooms.
So how is salting of bracken fern made? To harvest such a plant, it is necessary to use only young shoots, the leaves of which have not yet had time to open, and the cuttings have not become longer than 25 cm.
A simple recipe for salting fern
In fact, in the preparation of such an appetizer there is nothing complicated. To get the most tasty and aromatic preparation for the winter, you only need to strictly follow all the requirements of the recipe, and also use the right amount of ingredients.
So, so that the fern salting is successful, you should prepare:
- young shoots of a plant of the species Orlyak vulgaris - use at discretion;
- coarse salt - about 30 g (apply for marinade, per 1 liter of liquid);
- large white sugar - about 80 g;
- table 6% natural vinegar - approximately 50 ml;
- drinking water - use at discretion.
Product processing
Fern salting is a very simple and quick process. After the young shoots are picked in the forest, they are soaked for two hours in cold water and thoroughly washed using a colander.
To make the appetizer as soft and tender as possible, the main product must be blanched. To do this, put the bracken in a large enameled bowl and immediately pour in steep salted boiling water. In this form, the plant is kept for 4 minutes, after which it is discarded in a colander and shaken off strongly, eliminating all excess moisture.
Cooking brine
Salting of bracken fern can be carried out in different ways. We decided to present you the simplest recipes for the implementation of which many ingredients are not required.
After the freshly picked plant is processed properly, proceed to the preparation of the marinade. To do this, ordinary drinking water is boiled over high heat, and then salt and sugar are dissolved in it. After removing the dishes from the stove, add table vinegar to it and proceed to salting.
How is salting done?
Fern is laid out in half-liter or 750 g jars, which are pre-sterilized in a double boiler. The plant is lightly rammed with a spoon, and then poured with hot brine.
Filling all the containers, they are immediately rolled up, using sterilized metal covers. Turning the jars upside down, they are wrapped in a thick old blanket and left in this position for a whole day.
Over time, the rolled up snack is cleaned in any cool and dark place. This dish becomes usable after about 4-7 days. It is during this time that the bracken fern is saturated with the aromas of marinade, becomes soft and very tender.
How to present to dinner?
As you can see, salting of ferns at home does not require special skills and specialized equipment.
After the plant is salted, it is carefully removed from the marinade and laid out in a bowl. Having seasoned the appetizer with chopped garlic and black pepper, it is seasoned with sunflower oil, as well as some kind of ketchup or tomato paste.
Having mixed the components, they are served to the table with a piece of rye bread.
Cooking a delicious and aromatic appetizer in oil
Salting fern for the winter may involve the use of completely different components. If you want to make a high-calorie snack for alcoholic drinks, then we suggest using this recipe. For its implementation we will need:
- young shoots of a plant of the species Orlyak vulgaris - use at discretion;
- coarse salt - about 40 g (apply for marinade, per 1 liter of liquid);
- large white sugar - about 100 g;
- parsley, pepper in a pot - to taste;
- sunflower oil without aroma - about 200 ml;
- table 6% natural vinegar - approximately 60 ml;
- drinking water - use at discretion.
We process the ingredients
To process bracken fern for the preparation of a winter snack should be exactly the same as described above. The plant is thoroughly washed, blanched, rinsed in cold water and shaken off strongly.
Cooking dressing
Salting fern with the help of fragrant marinade and oil is especially popular among cooks. This is due to the fact that such an appetizer is very tasty and original. To cook it, you need to make a marinade. To do this, drinking water is boiled over high heat, and then salt and sugar are added. After dissolving the ingredients, the dishes are removed from the stove and immediately pour the vinegar.
As for sunflower oil, it is highly heated in a bowl and immediately used for its intended purpose.
Snack Formation Process
To form such an appetizer, several sterilized half-liter jars are taken, and then peppers, bay leaves and processed bracken fern are laid in them. After that, the plant is half-filled with marinade, and then hot oil is added.
Filling the jars, they are rolled up and turned upside down. After surviving the snack under a thick blanket (about a day), it is sent to the pantry or cellar.
Present to the table
Serve an oil snack from bracken fern to the table only after the 1st month after seaming. The plant is removed from the jar along with the marinade and served to the table with a slice of white bread.
Fast fern pickle
If you do not want to harvest fern for the winter, we suggest using a simplified scheme for salting it. For this we need:
- young shoots of a plant of the species Orlyak vulgaris - use at discretion;
- coarse salt - use at discretion.
Cooking process
Salt fern in this way is easy and simple. Freshly picked plants are thoroughly washed under strong pressure of water, and then shaken off strongly in a colander. After all the excess moisture leaves the fern, it is laid out in a bowl and flavored with a large amount of salt.
After mixing the components with your hands, they are covered with a newspaper and left aside for ¼ hours. After that, the entire workpiece is distributed in glass jars. So that the fern gives its juice and is well salted, they must be tamped with a pusher.
After filling all the containers, they are closed with ordinary plastic lids and immediately sent to the refrigerator. To store such a workpiece should only be in the cold. If you keep the fern at room temperature, it will deteriorate pretty quickly.
How and for what use?
A blank made according to the above recipe is rarely used as a snack, as it turns out to be very salty. In this regard, such a product is used only for cooking other dishes. For example, salted fern is often added to various goulash, second and first courses. Do this directly during the heat treatment of the main products.