Pickling is one of the easiest ways to prepare vegetables and fruits for the winter. Most often they ferment tomatoes, cabbage, cucumbers. From fruits - apples. It is noteworthy that when pickling apples acquire not only a peculiar sweet and sour taste, but also more vitamins are stored in them than with other possible harvesting options. Like any other cooking process, fermentation has its own characteristics. If you follow them, then your winter table will be decorated with unusually tasty apples.
It is necessary
-
- apples - 10 kg;
- water - 5 l;
- salt - 70-80 g;
- sugar - 150-200 g;
- mustard - 2 tablespoons;
- spices to taste.
Instructions
Step 1
Prepare the apples for pickling. Take the dense sweet and sour fruits of autumn or winter varieties. Antonovka or anise is better than the rest. Let the apples sit for two weeks. Then carefully sort them out, removing damaged fruits. Wash the apples in cold water.
Step 2
Choose the dishes in which you will cook and then store the pickled apples. It should be large in volume. The best option is an oak barrel. If you do not have one, use an enamelled bucket or saucepan with a volume of at least 10 liters. Wash the dishes thoroughly and pour boiling water over them.
Step 3
Prepare the fill. To do this, add salt and sugar to boiling water. Let them dissolve completely. Strain the cooled brine through a linen napkin. Place the leaves of black currant, cherry, horseradish at the bottom of the fermentation dish. Sprinkle in dry mustard. Lay apples on top. So alternate layer by layer, leaves and fruits, until the container is full. Pour over the prepared brine. Put a linen towel on top and oppression. Place the lid on the dish and leave it indoors at room temperature.
Step 4
After 5-7 days, rinse the towel in cold water, cover the dishes with it and transfer the apples to a cool room. Make sure that no mold builds up on top and that the apples are completely covered with brine. Pickled apples will be fully ready for consumption in 1, 5-2 months.
