Pickled apples are a traditional Russian harvest. They were cooked in special wooden barrels or tubs, thanks to which the dish acquired a special unique taste and aroma.
It is necessary
- - a small wooden barrel;
- - gauze;
- - apples - 3 kg;
- - mint leaves - 100 g;
- - pure water;
- - sugar - 200 g.
Instructions
Step 1
Prepare the container. Wash and dry the barrel thoroughly. Fold the cheesecloth several times and place it on the bottom of the keg, bending the corners to give the material a round shape.
Step 2
For this type of canning, choose apples of late varieties of medium size and with a sweet taste. Fruits should be free of rotten spots and wormholes, because if fruits come across even with minor damage, then all the apples in the workpiece may deteriorate. If possible, take fruit of the same size. Wash them thoroughly and pat dry with a towel. Cut the petioles so that they remain 1-1.5 cm long. Sort out and wash the leaves of the aromatic mint.
Step 3
At the bottom of the barrel, covered with gauze, lay a layer of apples with the petioles up. Cover the apples with mint leaves. Do this in such a way that the leaves do not cover each other. Next, lay the next layer of apples and cover them with mint. Alternate layers in the same way, the last should be mint.
Step 4
Pour the prepared apples in the barrel with water and add sugar. Close the keg with the top circle, seal and keep at room temperature for about 5 days. Then remove the circle, rinse it. If foam appears on the surface, remove it with a wooden spoon. Cover the barrel around and store in a cool place.
