Pickled apples are an old Russian delicacy, an indispensable part of daily meals and festive tables. Today they can be tasted in rare Russian restaurants. But it's much easier to cook the pickled fruit yourself. The whole process will take from 10 to 30 days, and you can enjoy the finished apples all winter long.
It is necessary
-
- Classic apples:
- 5 kg of apples;
- 2 liters of boiling water;
- 100 g sugar;
- 50 g of salt;
- 50 g rye flour;
- black currant or cherry leaves.
- Honey apples with oregano:
- 1.5 kg of apples;
- 1, 5 liters of boiling water;
- 2 tablespoons of honey;
- 2 tablespoons of salt;
- a crust of rye bread;
- black currant leaves;
- oregano.
Instructions
Step 1
Select firm, undamaged fruits of autumn-winter varieties, sour or sweet and sour taste. Soft summer apples are not good for peeing. The classic recipe involves salting in wooden tubs or barrels. But apples are no less tasty in enamel pots or glass jars.
Step 2
Line the bottom of the dishes with currant or cherry leaves. Lay a layer of apples on them with the stalks up. Then another layer of leaves is laid, followed by apples again. Layers alternate until the dishes are filled to the top, place the leaves last.
Step 3
Prepare the wort. Dilute rye flour with two liters of boiling water, add salt, stir the mixture well and let it brew for 2-3 hours. Strain the wort and pour over the apples. Cover the tub, jar or saucepan with fruits with a wooden circle smaller than the container. Place oppression on top.
Step 4
The apples are cool for the first few days. Check the liquid level in the container daily and top up as needed to keep the fruit covered with wort. After 10 days, move the apples to the cold - in the cellar or refrigerator. There they remain until final maturation. After 30-40 days, the fruits will be ready. Pickled apples can be eaten on their own, served as an appetizer and as a side dish for meat and game.
Step 5
Try a different pee. Wash small, slightly unripe green apples of late varieties without removing the stalks and dry. Line the bottom of a 3-liter jar with blackcurrant leaves, add a couple of oregano sprigs. Lay the apples with the stalks up, add a few more leaves and oregano on top.
Step 6
Prepare the wort, fill the hump of rye bread with one and a half liters of boiling water. Add honey, salt, stir the mixture and leave to infuse for two hours. Strain the finished filling through cheesecloth and pour it over the apples. Cover the jar with a lid. Insist the fruits at room temperature for 5 days, adding cold boiled water if necessary.
Step 7
After 5 days, put the jar in the refrigerator. After 10 days, the apples can be tasted. They are stored in the cold for 2-3 months without losing their taste.
