Pickled apples are, of course, a Russian dish. Similarly, apples have been harvested for the winter a long time ago. I offer you another recipe for their preparation.
It is necessary
- - apples - 10 kg;
- - rye straw - 500 g;
- To fill:
- - water - 5 l;
- - salt - 75-80 g;
- - sugar or honey - 150-200 g;
- - malt - 50-60 g.
Instructions
Step 1
First, line the sides and bottom of the keg with rye straw. Before this procedure, rinse it thoroughly and pour over it with boiling water. Thanks to the straw, pickled apples will not only acquire an unusually pleasant taste and aroma, but also avoid damage. If you don't have one, you can use black currant leaves. They will need about 200 grams.
Step 2
Place the apples in the barrel. Do not forget to layer them with straw or black currant leaves every 2-3 rows. You can also add extra flavor to soaked apples by adding celery, cherry leaves and mint.
Step 3
Now is the time to prepare the sauce for the soaked apples. To do this, pour water into a saucepan and add granulated sugar and salt to it. Bring the resulting solution to a boil.
Step 4
Pour 1 liter from the boiled solution and pour malt over it. Stir the mixture well and leave it to infuse at room temperature for one quarter of an hour.
Step 5
After 15 minutes, add the malt solution to the rest. Mix everything properly.
Step 6
Cover the apples in the barrel with straw and fill them with the prepared filling. After covering the fruit with a wooden circle, place the weight on it.
Step 7
For the first 6-10 days, keep the fruit at a temperature of 18-20 degrees. Then transfer them to the cellar and let them sit there for 45-60 days. Soaked apples are ready!
