Salt fern with oil immediately in a jar. Features of plant conservation

Unfairly bypassed. Not many residents of the west of Russia have even heard that it is eaten, especially since they do not know how to cook it. I offer delicious recipes with pickled ferns.

Pickled fern classic

There is different recipes pickled fern, but we'll start with the simplest.

So, if the fern is salty, I soak it for 12-15 hours. Next, it must be boiled in in large numbers water to bring out the bitterness.

For 1 kg of fern, I take a nine-liter pan and pour water so that it, along with the fern, is full. I boil it for 10-15 minutes, periodically trying so that the stems do not boil soft and turn into a soft mass. It is necessary that they remain crispy, like the legs of mushrooms.

I drain the water, cool it, tear off the very tips where the future leaves are, they are not good for food. I cut the rachis (this is the fern stalks) into pieces, 3-4 centimeters. I put it in a saucepan. Namely, in a saucepan, and not in glass or plastic dishes, as I will fill it with boiling vegetable oil. I add for 1 kg of fern:

• 3 tbsp soy sauce
• 1 tablespoon apple cider vinegar
• 2 tsp sugar
• salt - to your taste

I mix, peel the head of garlic, pass it through a press and spread it in a slide on top of the fern. In a frying pan, I heat very highly refined vegetable oil, approximately 100 grams. I pour a teaspoon of red pepper into it and fry it for about a minute. Then, I pour the oil on the garlic hill on the fern and mix immediately. I put it in the refrigerator and let it brew for several hours. The snack is excellent!
kulinyamka.ru

Korean pickled fern

We will need

• Bracken fern fresh soaked or salted soaked - 1 kg
• onion - 1 pc.
• 5-6 garlic cloves
• vegetable oil
• vinegar - 1 dessert spoon 70%
• red hot pepper
• black pepper
• coriander
• sesame seed
• * Aji-no-moto - 2 gr

* Aji-no-motu - (monosodium glutamate, weijin, adinomoto) - a white crystalline powder that enhances and improves the taste of many dishes; diluted with salt in water, tastes like a mixture of chicken and mushroom broth. It is he who gives a specific taste to the dishes of countries South-East Asia. Often, the products are not salted, but kept in a brine of monosodium glutamate and ordinary salt, and aji-no-motu is put quite a bit, otherwise the dish will be spoiled.

Soak the fern in water for 6 hours, periodically changing the water.

Then boil for 1-2 minutes no more.

Throw on a sieve, let it drain like, form a slide in a bowl convenient for mixing.

Add ground black pepper to the fern, aji-no-moto.

Coarsely chop the onion and fry until dark brown in vegetable oil.

Then remove the onion and discard. (According to another version, the onion is cut into rings, lightly fried, but not thrown away). Next, add red hot pepper, coriander, sesame seeds, if used, to a pan with heated oil (with or without onion), and let the spices warm up. Mix boiling oil with spices with ferns. Squeeze out the garlic. If you're using sesame oil instead of seed, it's time to add that as well. After sealing and closing the lid, cool the salad.

It's better to forget about it for a while. If the salad stands in the cold for about a day, it will become even tastier!
forum.krastikrab.ru

Pickled fern, almost in Korean)))

We will need:

• Bracken fern - 1 kg;
• sugar - 1 tbsp. l. riding
• salt - 1 tbsp. topless
• garlic - 2-3 cloves
• red ground pepper - 1 tsp
• Suneli hops and other spices - to taste
• Aji-no-motu - optional (~ 2g)

Marinade:

• 100 g grape or apple cider vinegar
• honey - 1 tsp
• vegetable oil - 200g

We soak the fern in water for 6 hours, periodically changing the water. Then boil it in two waters without adding salt for 2-3 minutes. Cool down under cold water and throw it in a colander. When it drains, put it in the bowl where it will marinate. I recommend enamelware, so that plastic, under the influence of acid and iodine contained in Orlyak, does not release any carcinogens! Are we for healthy food?

So, pour the boiled bracken with salt, sugar, add crushed or grated garlic, red ground pepper, hops-suneli or the seasoning that you love and leave for an hour to reach.
"Market Koreans" add more sodium glutamate (glutamate). But I don't recommend using it home cooking, because I heard that this "amplifier" enhances the narrowing of the vessels of the brain, contributing to its destruction, destroys the retina of the eye, causes an addictive effect, because of which ordinary food begins to seem tasteless! :-)

An hour later, when our Orlyak was saturated with juices and took in the aromas of spices, fill it with the following marinade: boil 100 g of grape or apple vinegar with honey and 1 stack. vegetable oil. When this mixture boils, then immediately pour it into the fern.
honey in this case Acts exactly as a taste and smell improver! We mix our fern well, cover with a lid and leave at room temperature for the night.

After that, it can be used with fried meat or baked fish ... For goodness, you can season sesame seeds. To your taste! I highly recommend this dish to those who suffer from malfunctions. thyroid gland. Yes, and to everyone who loves tasty, not expensive, and most importantly, it's great to eat.))))

Well, you can still make a snack out of it

Snack "Marinated Fern"

Fern Orlyak, its uppermost parts (see 15-20) boil in heavily salted water for about 15 minutes. I rinse with cold water and fill it with marinade overnight: 1 liter. cold boiled water- 1 tbsp. l. salt with a small top; 1 st. l. high-top sugar; 100 ml. grape or apple cider vinegar.
After a day, drain the marinade and season the fern sprouts with salt, vegetable oil, 2-3 cloves of garlic, mashed, tomato sauce- a little chopped greens: mix everything well and let it brew for 2-3 hours.
Use what you get with fresh bread, dipping it in fragrant gravy ...
dv0r.ru

Can you make a salad...

Salad "Fern marinated with carrots »

We will need:

• Fern - 300g
• Carrot - 1 piece
• Onion - 1 small onion
• Sesame oil (sesame) - 20g
• Sugar - 30g
• Vinegar 9% - 20g
• Water - 100g

1. Salted bracken, rinse in running water. Soak for 6 hours clean water, then change it and soak again in clean water for another 6 hours. This is necessary in order to leave the salt and remove the harmful substance that is contained in the fern.

2. After soaking, let the water drain. Boil the fern in clean water without adding salt for 10 minutes. Throw in a colander, let the water drain.

3. If the shoots are too rough even after boiling, cut off the hard part, or cut the hard part of the shoots along. If desired, the fern can be cut into shorter sprouts.

4. Grate carrots into long strips. Onion cut into half rings.

5. Love carrots with your hands with the addition of salt (on the tip of a knife) so that it gives juice.

6.Refueling: fry the onion in sesame oil until golden. When the oil and onion have cooled, squeeze the oil through cheesecloth or a fine sieve.

7. Combine carrots with ferns and mix. Add sesame oil dressing.

8.Marinade: in 100 ml of boiled water dilute 20 g of sugar, 30 g of vinegar 9%, stir well until dissolved.

Pour the salad with marinade, leave under oppression in the refrigerator for 6 hours.

But so it can be prepared for the winter

Pickled fern for the winter

Marinade: for 1 liter of water 2 tbsp. salt 1 tbsp sugar 1 tsp vinegar essence, spices to taste ( Bay leaf, peppercorns, allspice, dill, etc.)

Rinse the fern in running water, cut into in small pieces(6-7 cm).

Put in a container and pour boiling water. As soon as the water has cooled down, drain it and fill our fern 3 more times with boiling water (a total of 4 times)

Then we put the still warm fern in jars, pour boiling water again - drain it and pour the marinade

We close the lids, turn over and under the "fur coat"

Many people know and love such a plant as a fern, of which there are about 10,000 species in the world. This amazing flower also grows in Russia. But not everyone knows that in addition to a purely decorative function, certain varieties of it, such as bracken, are used in cooking. According to its taste, bracken fern is comparable to the taste of mushrooms.

For its salting, it is necessary to collect young sprouts on which the leaves have not yet opened, and the stalk has not become longer than 25 cm.

How to salt bracken fern?

To salt the plant, you will need young bracken leaves, salt, water, an enamel container or glass jars. Before harvesting for the future, the fern must be prepared. First of all, it is necessary to remove the brown flakes remaining in folded spirals from it. To do this, you can simply boil it in a large volume. salt water within 15 min. Then the water should be drained and the shoots washed in running water several times. After that, the boiled fern is tightly placed in jars sterilized with steam.

After that, you need to prepare saline solution in a ratio of 1 liter of 15 g of salt, fill them with jars and roll them up with lids. Banks need to be turned over, wrapped in a warm blanket and left until they cool. Bracken fern, which is salted in this way, can be stored at any temperature for several seasons.

There is another way of salting - dry. To use it, you will need fresh shoots. Before placing them in the harvesting container, the raw materials must be thoroughly washed. Plants are laid, alternating with coarse salt. When salting, it is best to adhere to the following ratio: 2 kg of salt per 5 kg of fern.

After that, put a plate on top of the bracken and put a jar of water for weighting. The main condition for this method is a cool temperature in the place where the container with greens will be stored. After 3 weeks, the resulting juice must be drained, and the half-finished shoots should be placed in glass jars. Shoots should be compacted and salt should be added in proportion to 5 kg of fern 1 kg of salt. After that, it is enough to close the dishes with ordinary lids and put them in the refrigerator or cellar. After 3 weeks, the bracken will be salted and will be ready for use.

How to cook bracken fern?

1. In order to properly, and most importantly, tasty cook the fern, it is necessary to start the cooking process within 3 hours after its collection, since the lower part of the petiole coarsens very quickly. Only young shoots from 20 to 35 cm long are suitable for food. They must have an unfolded paw, which is bent into a hook. If it is bent, it will break easily.
2. Fern can be dried or salted, prepared for the winter. It is best to salt it in an enameled container, pouring 250 g of salt each 1 kg. After that, it is best to cover the raw material with a plate and press it with heavy oppression. After 7 days, the lid will cover the brine, which must be drained. The fern itself is already ready for use. Before cooking, it is enough to soak it or, if necessary, soak it overnight.
3. You can also pickle it in the way that the taiga people use. The collected bracken leaves must be cut from the bottom by 3 cm. Then place in a bowl or glass jar with a wide neck and sprinkle each resulting layer with salt. After 3 days, it must be transferred to another container, sprinkle each layer with salt and put oppression on top. Such a steeply salted fern can be stored for many years.

Bracken fern can not only be salted, but also used for cooking unusual dishes. Before using it fresh leaves, boil them 2 times in salt water each time for 8 minutes. For 1 liter of water, add 3 tbsp. l. salt. Such processing is necessary to remove bitterness and tannins from it. After the fern can be stewed with vegetables or meat, or fried in oil.

From tender shoots, you can also prepare a salad in Korean. To do this, peel and wash the carrots and onions, chop them finely and fry in oil. Then add the chopped fern or its stalks and simmer for 25 minutes. Put the necessary spices at will, in addition, you can use ready-made seasonings for carrots in Korean.

Composition:

• Meat - 0.5 kg
• Onion of medium size - 3 pcs.
• Fern - 0.5 kg
• Garlic - 1 head
• Red ground pepper - 1 tsp.
• Soy sauce
• Salt, ground black pepper - to taste

Cooking:

1. Soak the fern for a day, changing the water several times. Then cut into pieces 7 cm long. Pour 100 ml of boiling water over 1 tsp. red pepper and squeeze out the peeled and washed garlic with the help of a garlic press. Top with soy sauce and mix well. Set aside to let the sauce set.
2. Cut the meat into strips, fry in oil. When it turns golden, add the onion, cut into half rings. Fry everything until golden brown. Put the fern into the meat and pour in the prepared sauce. Once it boils, simmer it for 5 minutes. on low fire.
3. This dish turns out to be quite spicy, but goes very well with spaghetti or as a cold appetizer.

To the question of how to pickle a fern ??? given by the author Cigarette the best answer is For 10 kg of bracken, take 4 kg of salt, preferably not iodized. Salted in jars or barrels lined with plastic bags. Salt is poured at the bottom, then fern, and so pouring rachis, with salt to the very top. A thick layer of salt is poured on top and oppression is placed. The first salting lasts about three weeks. Then the brine is drained, the fern is transferred to another jar or barrel, also sprinkling bunches of fern with salt -1 kg per 10 kg of fern. From above they put oppression in the same way for three weeks. For the third salting, a brine is prepared - 1 kg of salt per 10 liters of water. The old brine is drained and a new one is poured in its place. The third salting is also about three weeks. Before use salt fern need to boil 1-2 times in water to remove excess salt. You can also prepare an ostrich fern.
. If you do not harvest the fern for future use, you need to boil it for 5-10 minutes in salt water, then rinse and let the water drain in a colander or sieve. After that, it can be fried, stewed, marinated. The taste of fern depends on the way it is harvested. In salted fern, it differs from freshly cooked, and even more so from dried (there is also such a method of harvesting).

Answer from Vladimir Ptokhov[guru]
Look, only an ordyak! After all, there are many poisonous ones!
Salted bracken
For salting bracken, salt is taken in an amount of 20% or a fifth of the weight of the shoots. A thin layer of salt is poured onto the bottom of the pan, then shoots are placed, salt is poured again, etc. The top layer of salt should be somewhat thicker than the others. Put oppression on top. After two weeks, the brine is drained, the fern is shifted so that the upper layers are at the bottom, and poured with new brine, the concentration of which should be 25% or a quarter of the weight of the water. Before use, salted bracken is soaked for two days, changing the water.

Answer from Olga Osipova[guru]
CANNING
If cooking time fresh fern no, then you need to take care of preserving the fern. Any neutral containers are suitable for this: enamelware, kegs, glass containers etc. The main method of preservation is salting. Salt is taken in an amount of 20-25% by weight of young shoots. First, a thin layer of salt is poured onto the bottom of the container, then the rachis is laid in layers and sprinkled again with salt. Each subsequent layer of fern is made a little thicker. At the end of the laying of the fern and the last portion of salt, a clamp-circle is placed on top, on which oppression is placed, equal in weight to the mass of the fern (for an ostrich, oppression can be used more easily). The container with the salted fern is placed in a cool place for two weeks, then the burn is removed, the brine is completely drained and the fern is shifted in reverse order (the one that was at the top should now lie below), after which it is poured with new brine, the concentration of which should be at least 20-22%, and again interfere with oppression. Now the fern can be stored indefinitely.
For cooking dishes from fern, it is taken in advance required amount salted and soaked for two days, for which the water is periodically changed. To speed up the process of getting rid of excess salt, you can place canned ferns under running water. If you are familiar with the technique of canning vegetables, then young shoots of fern can be rolled into jars, as is done when canning cucumbers or tomatoes, using 6-7% brine as a filling with the addition of ascorbic acid as an additional preservative per 1 liter 0.5 grams of acid.
Young shoots of fern, lightly sprinkled with salt, can be stored by placing in freezers. And finally, drying the fern. The collected young shoots are boiled in salted water for 10 minutes. Throw in a colander and lay out in a thin layer on a cloth in a dry, ventilated place. Once every 3-4 hours, the fern layers are turned over. Then this procedure is carried out more often. As the shoots wither, they can be slightly kneaded. Boiled shoots dry out in 3-4 days, after which they are placed in a cloth bag and hung in the kitchen. When dry, bracken fern can be stored for several years. For preparation, dry shoots are pre-soaked in water, while the water is periodically changed.

How to prepare a fern for the winter, if you have collected or bought a lot of it? It is not difficult to do this, the main thing is to strictly observe the proportions and follow all the recommendations, because in the end it will turn out very useful product, which stimulates metabolic processes, fights stress and enriches the human body with such trace elements as iodine.

How to prepare a fern on your own?

The product is salted for the winter, for this purpose enameled containers or barrels are used. If you decide to use fresh shoots, remember that they can be stored for no more than 2-3 days in cool place then they become unfit for food. So, pour salt on the bottom of the selected container, put a fern, then salt again (some housewives recommend using coarse grinding). Top also fall asleep, but the layer should be thicker. Oppression is used (by weight it should be the same as the main ingredient). Exactly 14 days later, the resulting liquid (juice from the shoots) must be drained and re-shifted with salt. Only this time, the top layers of the sprouts should be on the bottom. In addition, you need to make a brine in the following proportion: part salt to five parts water. In such a brine, the product can be stored for several years.

How to prepare a fern for the winter? Recipe two

In order not to fool yourself with brines, you can put the shoots in a bag and sprinkle generously with salt. It can also be a convenient food container, from which you can then easily get the required amount of product.

How to prepare a fern for the winter by drying?

The plucked shoots are washed and boiled for seven to ten minutes in salt water, do not stand longer, otherwise they will "spread". Next, the product is laid out in a colander, liquid drains from it. Lay out on paper in a ventilated room with a low temperature. Drying involves regularly turning over the shoots to evenly evaporate moisture (several times a day is enough). On average, the duration of the process is 4 days, then the dried product is transferred to rag bags. To use escapes for culinary delicacies, they are poured with water for a day, and then put in dishes.

How are shoots used in the culinary process?

In order not to wonder whether for the winter, the product can be prepared immediately after collection and not stored. long time. To begin with, the shoots are washed and boiled, the liquid is allowed to drain. Only after such a procedure is the fern ready for frying, stewing or baking to complement its unusual taste favourite dish. If you decide to purchase salty product, it must be soaked for several days and change the water, before use, the ingredient is thoroughly washed under the tap.

Conclusion

Now, if it becomes possible to purchase or collect shoots on your own, you know how to prepare a fern for the winter. It goes great instead of a salad with cereals or potatoes, and also complements meat dishes. By the way, Koreans very often prepare a dish called "hye" from this product.

Common bracken, cinnamon osmund, common ostrich, and several other species are considered edible. The rest are absolutely tasteless or even poisonous. Salted fern perfectly preserves everything valuable substances. Fern shoots help with stress, they improve the body's endurance, well-being and metabolism. Not every type of fern can be eaten. Many things can be made from salted fern delicious dishes: salads, soups, meatballs. How to cook salted fern, read our article.

How to cook salted fern?

Ingredients to prepare salted fern: fern sprouts, apple cider vinegar, rock salt, vegetable oil.

It is necessary to collect fern sprouts, they must be young, washed and sprinkled with salt. It is better to use stone. Fern should be put in a tray for a day and put in the refrigerator. After a day, you need to get it, rinse well, add a small amount of vegetable oil and apple cider vinegar.

Salted fern with meat recipe

Ingredients: salted fern, onion, veal, carrot, spices, garlic.

1. It is better to use salted fern, as it is convenient to store in the freezer. Salted fern should be soaked in cold water at night, changing the water.
2. Veal or any other meat must be cut, a little salt, pepper and stew until half cooked. After the water evaporates, you need to add the soaked salted fern, cut into a length of 4-5 cm, as well as fried onions and carrots. Cover with a lid, stir, add a little water and simmer for 20-30 minutes - it depends on the stiffness of the fern.
3. After that you can add soy sauce. Chop a few cloves of garlic, add to the salty fern, mix everything, and the dish is ready. Salted ferns can be served with mashed potatoes as a side dish.

Salted fern salad recipe

Ingredients: 250 grams of salted fern, 400 grams of meat, 100 grams onion, 30 grams of garlic, 50 grams of soy sauce, 20 grams of dried cilantro, 100-120 grams of vegetable oil, 25 grams of ground red pepper, 15 grams of black pepper.

1. How to cook salted fern? Salted fern must be soaked in cold water for 12 hours, and dried fern must be soaked for 22 hours.
2. After that, the fern must be sorted out, cut off the hardened parts, cut into stems 3-5 cm long and boil for 25-30 minutes.
3. In hot oil, you need to fry finely chopped meat and onions, mix with ferns, add spices (salt, pepper, soy sauce, garlic). Simmer salted fern for 10-15 minutes over low heat. Serve both hot and cold.