In order to cook pickled apples, you need to spend 1 hour in the kitchen. For urinating apples, you will need to wait one month.
Preparing pickled apples
Apples – 5 kilograms
Blackcurrant leaf – 25 pieces
Cherry leaf – 25 pieces
Mint – 4 sprigs
Water – 5 liters
Salt – 2 tablespoons with top
Honey – two thirds of a glass (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 apples.
3. Wash and scald currant leaves, cherries and mint – put in a deep bowl, pour boiling water, drain the water after 3 seconds.
4. While the water is cooling, prepare the rye flour wort. 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 slurry.
5. Add 1 cup of boiled hot water to a bowl with steamed rye flour, stir.
6. Add 2 tablespoons of 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 it is completely dissolved.
8. Add the wort to a saucepan with cooled water, mix everything. Allow to cool to room temperature. Russell is ready.
9. Take a pot with a capacity of 10 liters. Put 10 blackcurrant leaves and a sprig of mint at the bottom. Arrange apples in one layer.
10. Put 10 cherry leaves and a sprig of mint on the apples. Lay out another layer of apples.
11. So lay out two more layers of apples and two layers of cherry, currant and mint leaves. In total, in the pan you get 4 layers of apples and 5 layers of leaves. The topmost layer – five leaves of currant and cherry.
12. Put a wooden circle of a suitable diameter on top of the pan with apples and put oppression on it.
13. Pour apples with brine without removing oppression. The brine should cover both the apples and the circle.
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.
Soaked apples will be ready in about a month.
How to cook pickled apples in a jar
1. Put leaves and spices on the bottom of the jar, then a layer of apples, then leaves and spices again – and so on until the top of the jar, leaves and spices should be on top.
2. Pour apples with brine.
3. Put a smaller lid in the jar and place 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 cold place.
– Late (winter) varieties of apples are suitable for urination – it is best to use Antonovka or apple varieties Anis, Pepin and Titovka. The fruits should be ripe and firm, preferably medium in size. It is recommended that apples picked from the tree be kept for 10 days at room temperature before urinating. Keep in mind that the smaller the apples, the more they will fit in the jar.
– Pickle must be made with a margin: it must be poured into a jar and put in the refrigerator. As the brine urinates in the pan, it becomes less, you will need to add more. Apples must be completely immersed in brine to avoid sourness.
– Mint is an optional ingredient, but it gives apples a special, spicy taste. Also, to enhance the taste, you can add thyme, tarragon, basil, lemon balm, raspberry leaves. To enhance the apple flavor, you can replace half the water with store-bought apple juice. Since there is free space in jars when filling apples, it can be used by filling 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 pickled apples, which require a cold place. An apartment (and not very economical for a refrigerator) option is to put pickled apples in three-liter jars, close with plastic lids and refrigerate.
– Instead of rye flour, the traditional recipe uses rye straw, which is first steamed with boiling water. Or malt is suitable: 100 grams of malt is needed for 1 liter of water, this mixture must be boiled after boiling for 15 minutes. For 10 liters of must water, half a glass is needed. Sugar and salt must be added to the solution, dissolved and filtered before pouring apples.
– Soaked apples taste like a pickled snack, pickled-sweet, with vegetable shades. 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 into this solution. Put the apples under oppression and leave at room temperature for 3 weeks, then remove to the cold.