Ferns grow in forests of almost the whole world. Their leaves are very beautiful, cirrus, form thickets. However, beauty is not the only virtue of a fern. This plant is also used in cooking. For food, fresh leaves of ostrich and bracken are usually used.
Pick your recipe
You will need
-
- Fern
- water
- salt
- glass jars or enameled container.
Instruction manual
1
Treat the fern before preparing for pickling. Your task is to completely remove the brown scales that may remain in the coiled coils. These flakes do not digest and can cause irritation of the gastric mucosa. To do this, you need to take a sufficiently large amount of salt water and boil fern shoots in it. The ostrich should be boiled for about 5 minutes, the bracken is boiled for about 15 minutes after boiling. Then drain the water and wash the shoots several times in running water.
2
Boil the fern in such a way tightly in jars, before that sterilized with steam. Then fill with boiling saline solution (at the rate of 15 g per 1 liter) roll up the lids. After that, wrap the inverted jars in a blanket and leave them to cool completely. Thus prepared fern is stored for a long time at any temperature.
3
There is also another way of salting - the so-called dry method. Take fresh fern shoots and lay in an enameled container or in a glass jar in layers, alternating layers with salt. Coarse salt is best used. The proportions of salt and fern, take the following: 3-4 kilograms of salt per 10 kg of fern.
4
Then put a plate on top of the fern and put oppression (you can use a jar of water). One of the important conditions of this ambassador is the cool air temperature in the room where the container with fern will stand.
5
After 2-3 weeks, drain the juice and transfer the semi-finished fern into glass jars, condense the shoots, add more salt (only now at the rate of 2 kg per 10 kg of fern) and close the jars with plastic lids, you do not need to roll them up. Put the cans in the cellar or refrigerator. The fern will spill over in a few weeks and will be ready to eat.
Useful advice
Collect only young fern leaves, the stems of which are no more than 20 cm long. Long shoots will be hard and tasteless.