Salting fern at home for the winter: how to salt it, what to make from salted fern

Content

1 What are the benefits of salted fern?
2 How to salt fern for the winter
3 Pickling fern according to the classic recipe in a large container
4 How to salt fern at home using the dry method
5 Salting fern according to GOST
6 How to pickle fern the taiga way
7 How to salt fern using the brine method
8 How to salt fern with regular changes of liquid
9 How to pickle fern directly in jars
10 An accelerated method for pickling ferns
11 How to salt fern in a barrel
12 How to store salted fern
13 What can be made from salted fern
14 Conclusion

Pickling ferns at home is possible using many different methods. The salted stems of this plant, when prepared according to the cooking technique, are soft and juicy and have a very unusual taste. All over the world the dish is considered an exotic delicacy. However, preparing it is not difficult.

What are the benefits of salted fern?

Fern is considered a low-calorie product, which contains many vitamins, nutrients and nutrients. Young shoots of this plant contain vitamins B, A, E, PP, saponins and flavonoids. The calorie content of salted fern is about 39 kcal per 100 g serving.

Thanks to such a rich chemical composition, salted fern brings invaluable benefits to the body:

has a strengthening effect on the immune system;
normalizes the functioning of the heart and blood vessels;
improves the functioning of the thyroid gland;
normalizes the functioning of the gastrointestinal tract;
has a positive effect on metabolism;
normalizes blood sugar levels;
strengthens bone tissue.

Important! Fern is not eaten raw because its shoots contain toxic substances. That is why the product needs heat treatment or preservation.

The benefits and harms of salted fern are incomparable. There are only a few contraindications to its use:

pregnancy;
serious diseases of internal organs.

How to salt fern for the winter

There are many recipes for preparing salted fern for the winter. The first step is always the preparation of raw materials. Shoots of this plant can be purchased at the supermarket, ordered from specialized online stores, or prepared yourself.

The collection of raw materials is usually carried out when the lilies of the valley bloom. As can be seen from the photo of the salted fern, the cuttings, called rachis, are in a curled state during this period. When they open, the plant becomes unfit for consumption. Salting is carried out as soon as possible after collecting the shoots (no more than 4 hours), otherwise they will become too rough.

Advice! Determining the maturity of a fern is quite simple. Ripe shoots make a crunch when broken, but overripe shoots do not crunch: they are considered unsuitable for pickling.

Pickling fern according to the classic recipe in a large container

According to the classic recipe, ferns are usually salted in large containers, which can be used as large pots, basins, buckets and even a bathtub. The main thing is to store the pickling in a cool room. For 10 kg of raw materials, according to the recipe, you will need 3 - 4 kg of salt.

Salting algorithm:

sort out the cuttings, rinse with water 2-3 times, dry slightly with a towel;
lay the shoots and salt in layers in a container, evenly distributing the products;
establish a pressure for which a wide variety of objects can be used: the main thing is that its mass is equal to the mass of salted raw materials;
keep the container with oppression at a cool temperature for 2 - 3 weeks;
Afterwards, it is necessary to drain the resulting liquid, place the shoots in separate sterilized containers and, compacting tightly, cover with a lid.

You need to store the pickles in a cool place for about 2 weeks: the dish will be completely ready for use.

How to salt fern at home using the dry method

Dry salting:

Rinse fresh shoots well to remove scales from the leaves.
Using rubber bands, collect the shoots into bunches.
Place the cuttings in a container in layers, sprinkling each of them with coarse table salt. For 10 kg of raw materials, about 4 kg of salt will be required.
Place a weight on top.
Pickle in the cellar under pressure for 21 days.
The brine formed during salting must be drained.
Add additional salt to the plant mass at the rate of 2 kg of salt per 10 kg of raw materials.

The resulting dish is best subsequently packaged in separate jars.

Salting fern according to GOST

The salting method according to GOST is based on triple salting and a combination of the dry method and the brine method.

First salting:

wash the fern, collect the stems into bunches about 20 cm thick;
lay in layers on the bottom of a wooden barrel or plastic bucket, sprinkling with salt at the rate of 4 kg of salt per 10 kg of raw materials;
cover with a flat lid, place pressure on top;
leave for 21 days: during this time all toxins will come out of the cuttings and the bitterness will disappear.

Second salting:

drain the resulting juice, transfer the cuttings to another container;
Sprinkle with salt in layers (1.5 kg of salt per 10 kg of raw materials);
prepare the brine by mixing 10 liters of water with 1 kg of salt;
pour the cuttings with brine so that they are completely immersed in the solution;
set the weight equal to 50% of the original weight of the product;
leave for 10 - 15 days.

Important! It is strictly prohibited to use the brine remaining after the first stage for the second salting.

Third salting:

prepare a saline solution by mixing 2.5 kg of salt with 10 liters of water;
drain the old liquid from the container;
sort through the bunches, getting rid of reddish and yellowish-brown cuttings;
Fill the bunches with new brine in an old container or immediately package them in separate glass containers and roll up the lids.

After 20 days, the pickling will be ready.

Shoots salted using this technology can remain fresh for two years.

How to pickle fern the taiga way

As a result of salting in the taiga style, the dish will turn out to be very salty, however, it will be stored much longer. In the recipe below, 0.5 kg of salt is taken per 1 kg of plant shoots.

Taiga-style salting algorithm:

cut off the rough parts of the shoots, rinse the remaining parts and place them on the bottom of the container;
mix with salt in a convenient way: laying out in layers or compacting tightly;
leave for 3 days;
mix thoroughly, add a little more salt;
press down with a weight and leave for a few more days;
Place in glass jars and seal with lids to increase shelf life.

If the fern is too salty, you can soak it in cold water overnight.After this procedure, the shoots will taste like fresh ones.

How to salt fern using the brine method

Pickling a plant using the brine method is quite simple; for this you need:

place the stems collected in bunches on the bottom of the container (you can use a wide basin);
Pour boiling water over completely and cover with a lid, let it brew;
cool and then drain the liquid;
repeat the procedure 2 times;
place the processed raw materials in sterilized jars;
prepare hot brine (15 g of salt per 1 liter of water) and pour it over the raw materials;
roll up the cans.

Attention! The shelf life of ferns when salted in this way is several years.

How to salt fern with regular changes of liquid

Quite interesting is the salting method, in which the liquid is regularly changed. It will take 2 weeks to prepare a delicacy according to this recipe, and the salted cuttings turn out to be unusually tender and soft.

Salting technology:

wash the stems and cut them into pieces;
Sprinkle with salt in layers and add water;
place a board on the surface, install pressure;
let it brew for 3 days;
drain the resulting liquid into another container;
pour 2/3 of the liquid and mix with 1/3 of cool water;
leave for another 4 days;
drain the juice, mix with 600 g of salt;
pour the cuttings and leave for 3 days;
pour out 1/3 of the liquid, replacing it with clean water;
salt for another 4 days;
drain all the juice and place the fern in airtight containers.

How to pickle fern directly in jars

Ferns can be pickled immediately in glass jars. To do this you need:

rinse the stems with water;
cook them in a light saline solution for 10 - 15 minutes;
put into sterilized jars;
pour hot brine (15 g of salt per 1 liter of water);
Roll up the jars, turn them upside down and leave under a warm shelter until they cool completely.

This preparation can be safely stored in the cellar or refrigerator all winter.

An accelerated method for pickling ferns

If you use the accelerated salting method, the shoots will be ready for consumption within a day.

Cooking technology:

washed shoots must first be boiled for 10 - 15 minutes;
then drain all the water and mix the raw materials with salt (300 g per 1 kg of shoots);
leave to infuse for a day.

Important! Such preparations are stored for much less time than when salted using standard methods.

How to salt fern in a barrel

You can salt a large amount of fern in a barrel at once; 10 kg of raw material will require 4 kg of salt. To salt this way you need:

line the bottom of the barrel with polyethylene;
pour a layer of salt, then lay out a layer of fern and another layer of salt;
put pressure on top and leave for 3 weeks;
prepare a second barrel and transfer the shoots into it, adding another 1 kg of salt;
set the oppression again for 3 weeks;
prepare the brine by dissolving 1 kg of salt in 10 kg of water;
replace the resulting juice in the barrel with brine;
leave for 3 weeks, then divide into jars.

To get rid of excess salt, you can boil the salted fern before eating it.

How to store salted fern

According to technological instructions, the shelf life of salted fern is 1 year. It should be stored at an air temperature of 0 to 20 degrees. The humidity level in the room should be no more than 95%.

When stored in a cellar or refrigerator and the product is prepared correctly, shelf life can increase to 2 years. If the workpieces are stored in glass containers, the terms increase even more.At the same time, as various experiences and experiments show, the taste and beneficial properties of pickles do not change in any way.

What can be made from salted fern

Salted fern can be eaten as an independent dish. This exotic appetizer is sure to surprise guests at the holiday table. For greater effect, you can serve the dish with other canned vegetables: cherry tomatoes, gherkins or corn, and sprinkle sesame seeds on top.

With salted fern you can make many unusual dishes rich in vitamins. In salads, this delicacy goes well with shrimp, squid, pork, eggs, cucumbers, potatoes, carrots, fresh herbs, onions and garlic.

Rice and potato soups with the addition of fern are widespread. The broth for such soups is most often cooked with pork bones. The signature dish of the inhabitants of the Far East is considered to be fern fried with beef. There is no need to salt the meat during frying. The dish can be served either cold or hot.

Conclusion

Pickling ferns at home is a simple process; the main thing is to choose the best method and strictly adhere to the preparation technology. The result may not be to everyone’s taste, but it will definitely please lovers of unusual dishes.