Pickled fern

Fern is a widespread unpretentious plant growing in any area except steppes, deserts and frosty regions. In cooking, it is most often used in Japanese and Korean cuisines. In Japan, this product is valued for its rejuvenating effect and is called the "elixir of longevity". Dishes from this rather exotic plant migrated to our table 15-20 years ago with the fashion for Asian cuisine. Only young fern stems are used for food, since the shoots of perennial plants harden and an unpleasant bitterness appears in them.

The taste of pickled fern resembles pickled mushrooms of honeydew. After preserving them, you can enjoy this dish all year round.

Young fern shoots should be well washed under running water. Clean stems spread out on a paper towel and dry.

Pour 5 liters of water into a large saucepan and pour 500 grams of salt. Lower the clean stems of the fern there and boil them for two minutes so that the bitterness goes away.

Removing the pan from the heat, throw the boiled stalks into a colander and rinse them with cold water. Leave it to drain all the water.

Prepare the jars - rinse them, sterilize and boil the lids.

Decompose the fern into sterilized jars.

Prepare marinade for preservation. To do this, pour 1 liter of water into a saucepan, add 30 grams of salt, sugar and vinegar. Bring the marinade to a boil and continue to boil over medium heat for another 2 minutes.

Pour the finished marinade into sterilized jars with fern. Roll up. Turn the jars over and put them on a flat surface, wrapped in a warm blanket or blanket. Leave overnight until completely cooled.

It is best to store cans of fern in a cool, dark place.

Pickled fern tastes like pickled mushrooms. Fern stalks prepared according to this recipe are added to the salad for piquancy, on the basis of them they are made into pies or dumplings, added when frying meat.

Bon appetit!