Salting of greens for seasoning is carried out when edible wild plants are used for it. As seasoning, they usually use salted saxifrage, saxifrage, hogweed, ivan tea, dioica nettle, forest bump, young leaves of the common dream, young shoots of caraway seeds and others.
Salting of edible wild plants, salting of greens, sorrel, fern, stems of saplings, salting of greens in tubs.
Dry and shredded greens on a towel, chop, salt at the rate of 200-250 g of salt per 1 kg of greens, rub by hand, put them tightly in clean cans, put a layer of salt on top and cover with lids or tie with parchment paper. Each type of green must be salted separately.
harvested to form flower stems. After this, it is necessary to remove damaged, wilted and dry leaves, rinse the greens in cold water, cut with a stainless steel knife and mix with fine dry salt (for 1 kg of greens – 100 g of salt). Then put the sorrel in glass jars and close the lids. You can put it in a small barrel or tub, cover it with a wooden circle, put oppression on top.
Ground Sorrel Salting.
First way. Rinse the prepared young shoots of sorrel and let the water drain. Then pass them through a meat grinder, salt (per 1 kg of sorrel 30 g of salt), mix well. Arrange the oxalic mass in cleanly washed and scalded boiling water bottles. When stuffing, they must be shaken so that the mass fits tightly, close with corks boiled in water, and pasteurized at a water temperature of 90 degrees. After pasteurization, close the cork tightly, tightly tie with twine and pour paraffin.
Second way. Sorrel passed through a meat grinder to taste, boil, put in bottles 3 cm lower than the neck, tightly close with corks, put in dishes with hot water (water should cover 3/4 of the bottle), cover the dishes with a lid and boil for 20-30 minutes. After this, remove the bottles from the pan, press the corks tightly into the necks, tie with twine and pour paraffin.
A layer of table salt is poured onto the bottom of enameled, wooden or other stainless dishes, tufts of petioles are laid on it, salt is poured again on top, and so on, until the container is almost full. For every 10 kilograms of fern, 3 kilograms of salt is required, and in the upper layers it should be more. A wooden circle with a load exceeding the mass of raw materials is laid on top. After 2-3 days, a brine is released covering both the fern and the load. After 20 days, the first pickling ends. The fern is removed from the container and transferred to fresh dishes, salting as before, with the upper bunches moving down and the lower ones up, pouring layers of salt.
After that, the contents are poured with new 25% brine and again covered with cargo. The duration of the second salting is 10 days. The third, final salting is carried out before sending the fern to storage. A layer of salt is poured into the prepared containers and laid out in rows, as before, fern removed from the old brine. The amount of salt should be no more than 15% by weight net. 25% brine is poured into the tank filled to the top, then tightly closed so that there is no leakage and drying out of the liquid. Product is ready for storage..
Before cooking, the required number of bundles is removed from the brine, soaked from excess salt in clean water and prepared according to recipes. The method of preserving fern described above is classic, but time-consuming. For quick preparation for use in the field, this plant can be processed in a hot way. In a large saucepan, bring to a boil a 15% solution of sodium chloride, then load the raw materials and incubate in boiling water for 2-3 minutes. The boiled shoots are cooled in air and then used for cooking.
Pickling flower buds.
Rinse flower buds (kaluzhnitsa, dandelion, etc.) immediately after collection in cold water, lay in a wide-necked glass jar in layers of 5-10 cm thick. Sprinkle each layer with salt at the rate of 125 g per 1 kg of buds. Fill the filled jar with water. Put a wooden circle with a light weight on top. To prevent dust from entering the jar, it must be covered with a cloth and tied.
Salting the stems of dreams.
Cut young stems of leaves without leaves into slices, dip vinegar in 3%, put salt, pepper, boil and let cool. Then shift the stems into a jar or pot and pour brine) in which they were cooked. Put a circle on top and a load on it so that the brine is higher than the circle. For 1 kg of stalks, 500 g of vinegar, 40 g of salt, spices to taste.
Pickling the saxifrage thigh roots.
Rinse the roots well, add fresh leaves of this plant to them, pass everything through a meat grinder and put them in glass jars, pouring each layer of salt at the rate of 60 g of salt per 1 kg of the mixture. Close cans with plastic lids and store in a cool place. Salted thigh roots used as a seasoning for meat and vegetable dishes.
Prepare a brine (70 g of salt per 1 liter of water), boil it and strain through 2-4 layers of gauze. In a clean, scalded glass jar, put a layer of spices (dill, celery, parsley, horseradish leaves and roots, a little garlic, bitter red pepper, bay leaf). On the spices lay the tubers of purum, on top again a layer of spices. Fill the filled cans with brine, close with plastic lids and store in the refrigerator. Use salted tubers as a seasoning for salads. As a seasoning in the same way, you can pickle the young leaves of the oriental swerbig.
Based on materials on the pasture.