S alting bracken fern for the winter at home: a recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How is bracken fern s alted? We will tell you about this in the presented article.

General information

Before telling you about how fern s alting occurs at home, you should tell what this plant is.

Surely many people know that there are about 10 thousand different types of fern in the world. This amazing plant can be found in our country. Especially often it grows in dense and dark mixed forests.

Unfortunately, not all Russians know that besides their decorative function, ferns, or rather, certain varieties of them (for example, bracken) are actively used in culinary business.

In terms of taste, the mentioned type of plant is comparable only with fleshy mushrooms.

So how is bracken fern s alted? To harvest such a plant, it is necessary to use only young sprouts, the leaves of which have not yet opened up, and the cuttings have not become longer than 25 cm.

Easy recipe for fern pickling

In fact, there is nothing difficult in preparing such a snack. To get the most delicious and fragrant preparation for the winter, you only need to strictlyfollow all the requirements of the recipe, and use the right amount of ingredients.

So, in order for the s alting of the fern to be successful, you should prepare:

• young sprouts of the common bracken plant - use at discretion;
• coarse s alt - about 30 g (use for marinade, per 1 liter of liquid);
• large white sugar - about 80 g;
• table 6% natural vinegar - about 50 ml;
• drinking water - use at discretion.

Product processing

S alting a fern is a very simple and quick process. After the young sprouts are picked in the forest, they are soaked for two hours in cold water and washed well using a colander.

To make the appetizer as soft and tender as possible, the main product must be blanched. To do this, the bracken is laid out in a large enameled bowl and immediately poured with steep s alted boiling water. In this form, the plant is kept for 4 minutes, after which it is thrown into a colander and shaken vigorously, eliminating all excess moisture.

Preparing pickle

S alting bracken fern can be done in different ways. We decided to present you the simplest recipes that do not require many ingredients to implement.

After the freshly picked plant is processed properly, proceed to prepare the marinade. To do this, ordinary drinking water is boiled over high heat, and then s alt and sugar are dissolved in it. Having removeddishes from the stove, add table vinegar to it and start s alting.

How is s alting done?

Fern is laid out in half-liter or 750 g jars, which are pre-sterilized in a double boiler. The plant is lightly tamped with a spoon, and then poured with hot brine.

Having filled all the containers, they are immediately rolled up, using sterilized metal lids. Turning the jars upside down, they are wrapped in a thick old blanket and left in this position for the whole day.

As time passes, the rolled up snack is removed to any cool and dark place. Such a dish becomes usable after about 4-7 days. It is during this time that the bracken fern will be saturated with the aromas of the marinade, it will become soft and very tender.

How to present for dinner?

As you can see, fern s alting at home does not require special skills and specialized equipment.

After the plant is pickled, it is carefully removed from the marinade and placed in a bowl. Having flavored 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 ingredients, they are served to the table along with a slice of rye bread.

Cooking a delicious and fragrant snack in oil

S alting a 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 hisimplementations we need:

• young sprouts of the common bracken plant - use at discretion;
• coarse s alt - about 40 g (use for marinade, per 1 liter of liquid);
• large white sugar - about 100 g;
• lavrushki, pepper pot - to taste;
• unflavored sunflower oil - about 200 ml;
• table 6% natural vinegar - about 60 ml;
• drinking water - use at discretion.

Processing ingredients

Process bracken fern for preparing a winter snack should be exactly the same as described above. The plant is thoroughly washed, blanched, rinsed in cold water and shaken vigorously.

Preparing dressing

S alting fern with fragrant marinade and oil is especially popular with chefs. 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 s alt and sugar are added. After the ingredients are dissolved, the dishes are removed from the stove and table vinegar is immediately poured in.

As for sunflower oil, it is strongly heated in a bowl and immediately used for its intended purpose.

Snack forming process

To form such a snack, take several sterilized half-liter jars, and then put peppercorns, bay leaf andprocessed bracken fern. After that, the plant is half-filled with marinade, and then hot oil is added.

After filling the jars, they are rolled up and turned upside down. After keeping the snack under a thick blanket (about a day), it is sent to the pantry or cellar.

Bring to the table

Serve bracken fern oil appetizer to the table only after 1 month after seaming. The plant is taken out of the jar along with the marinade and served with a piece of white bread.

Quick fern pickling

If you do not want to harvest fern for the winter, then we suggest using a simplified scheme for pickling it. For this we need:

• young sprouts of the common bracken plant - use at discretion;
• coarse s alt - use at your discretion.

Cooking process

S alting a fern in this way is easy and simple. A freshly picked plant is thoroughly washed under strong pressure of water, and then shaken strongly in a colander. After all excess moisture is gone from the fern, it is laid out in a bowl and flavored with plenty of s alt.

Having mixed 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. In order for the fern to give its juice and be well s alted, it must be tamped with a pusher.

Having filled all the containers, they are closed with ordinary polyethylene lids and immediately sent to the refrigerator. Such a preparation should be stored only forcold. If you keep the fern at room temperature, it will spoil rather quickly.

How and what is it used for?

The preparation made according to the above recipe is rarely used as a snack, as it turns out to be very s alty. In this regard, such a product is used only for the preparation of other dishes. For example, s alted fern is often added to various goulash, second and first courses. Do it directly during the heat treatment of the main products.