Harvesting pickled apples
Products
Apples - 5 kilograms
Black currant leaf - 25 pieces
Cherry leaf - 25 pieces
Mint - 4 sprigs
Water - 5 liters
Salt - 2 heaped tablespoons
Honey - two-thirds cup (160 milliliters)
Rye flour - half a glass (70 grams)
How to cook pickled apples
1. Pour 5 liters of water into a saucepan and bring to a boil. Let the water cool down to about 40 degrees.
2. Wash the apples.
3. Leaves of currants, cherries and mint, wash and scald - put in a deep bowl, pour boiling water, drain the water after 3 seconds.
4. While the water is cooling, prepare the wort from rye flour. To do this, pour half a glass of rye flour into a bowl and pour half a glass of boiling water, mix thoroughly until a homogeneous gruel is obtained.
5. Add 1 cup of boiled hot water to a bowl with steamed rye flour, stir.
6. Add 2 tablespoons with top salt to the wort, stir.
7. When the wort has cooled to 40 degrees, strain it and add two-thirds of a glass of honey. Stir until completely dissolved.
8. Add wort to a saucepan with cooled water, mix everything. Allow to cool to room temperature. The brine is ready.
9. Take a pot with a capacity of 10 liters. Put 10 black currant leaves and a sprig of mint on the bottom. Arrange the apples in one layer.
10. On apples, put 10 cherry leaves and a sprig of mint. Add another layer of apples.
11. So lay out two more layers of apples and two layers of cherry, currant and mint leaves. In total, you will have 4 layers of apples and 5 layers of leaves in the pan. The topmost layer is five currant and cherry leaves.
12. Put a wooden circle of suitable diameter on top of a pot with apples and put oppression on it.
13. Pour the apples with brine, without removing the oppression. The brine should cover both the apples and the mug.
14. For a week, place a pot of apples in a room where the temperature does not rise above 18 degrees. Then remove to a cool place.
Pickled apples will be ready in about a month.
How to cook pickled apples in a jar
1. Put the leaves and spices on the bottom of the jar, then a layer of apples, then again the leaves and spices - and so on to the top of the jar, there should be leaves and spices on top.
2. Pour brine over the apples.
3. Put a smaller lid in the jar and put a glass of water on top so that the apples are completely immersed in the brine.
4. Leave the apples at room temperature for 1 month, then cover with plastic lids and put in a cool place.
Fusofacts
- Late (winter) apple varieties are suitable for urinating - it is best to use Antonovka or Anis, Pepin and Titovka apples. Fruits should be ripe and firm, preferably medium in size. It is recommended that apples harvested from the tree should be kept for 10 days at room temperature before wetting. Keep in mind that the smaller the apples, the more they will fit in the jar.- Brine must be made with a margin: it must be poured into a jar and refrigerated. As the brine gets wet in the pan, it becomes less, you will need to top up. The apples must be completely immersed in the brine to avoid souring.
- Mint is an optional ingredient, but it gives the apples a special, piquant taste. You can also add thyme, tarragon, basil, lemon balm, raspberry leaves to enhance the taste. To enhance the apple flavor, you can replace half of the water with store-bought apple juice. Since there is free space in the jars when pouring apples, it can be used by pouring fresh lingonberries or cranberries.
- Dissolve honey in water, the temperature of which is not higher than 40 degrees, at a higher temperature it will lose some of its beneficial properties. If honey is not available, the same amount of sugar can be used.
- If there is a cellar, it is better to soak apples in barrels. In an ordinary city apartment, difficulties arise with the subsequent storage of soaked apples, which require a cold place. The apartment (and not very economical for the refrigerator) option is to put the pickled apples in three-liter jars, close them with plastic lids and put them in the refrigerator.
- Instead of rye flour, the traditional recipe uses rye straw, which is pre-steamed with boiling water. Or malt is suitable: for 1 liter of water, you need 100 grams of malt, this mixture must be boiled after boiling for 15 minutes. For 10 liters of wort water, half a glass is needed. It is necessary to add sugar and salt to the solution, dissolve and strain before pouring apples.
- To the taste, pickled apples are obtained as a sauerkraut, sour-sweet, with vegetable nuances. If you like the taste of sauerkraut, pickled apples are definitely worth a try.
- If there is no rye flour, it is easiest to soak apples in honey and salt: take 80 grams of honey, 1 teaspoon of salt for 1 liter of boiled cold water, mix and put apples in this solution. Put apples under oppression and leave at room temperature for 3 weeks, then put in the cold.