Pickled apples are not only an interesting and distinctive dish of old Russian cuisine, but also an excellent way of harvesting fruits for future use. The dish is prepared by soaking apples in a special brine or wort along with various spices. There are many different recipes for peeling apples.
Plain Pickled Apples
You will need the following products: 10 kg of late varieties of apples, 5 liters of water, 200 g of sugar, 40 g of coarse salt, 5-7 glass three-liter jars with polyethylene lids.
Rinse the apples under cold water and place them in the jars. Boil water, dissolve salt and sugar in it. Chill the water. Pour the apples so that the liquid covers them completely. Close the jars with plastic lids and place them in a warm place. When the active fermentation process begins (after about 3-4 days), place the jars of apples in a cool place. Pickled apples can be eaten in a month.
Pickled apples with honey and mint
You will need the following products: 10 kg of late varieties of apples, 5 liters of water, 200 g of honey, 75 g of coarse salt, 50 g of rye flour, a bunch of mint sprigs, 5-7 glass three-liter jars with plastic lids.
Wash apples and mint sprigs. Prepare the wort: boil water, cool it to 35-40 ° C, dissolve honey and salt in water, add rye flour. Leave the wort to infuse for 3 hours. Place the sprigs of mint on the bottom of the jars, put two layers of apples on top of the mint, then again the sprigs of mint and two layers of apples. Fill the jars in this way to the very top. Pour the wort over the apple jars and close them with plastic lids. The liquid must completely cover the apples, otherwise they will go bad. Soak apples at 15-18 ° C for a month. Store ready-made apples in the refrigerator or cellar.
Pickled apples in a tub
You will need the following products: 10 kg of late varieties of apples, 5 liters of water, 100 g of rye flour, 25 g of coarse salt, a wooden barrel or tub (best made of oak), cherry or black currant leaves.
Prepare the wort. To do this, pour boiling water over the rye flour, add salt and mix everything well. Cool the wort, strain it through a sieve. Wash apples and cherry or currant leaves. Put a layer of leaves on the bottom of the tub, then lay 2-3 layers of apples with the stalks up. Then put 2-3 rows of apples and a layer of leaves again. Stack apples and leaves in this way until the tub is full. The topmost layer should be the leaf layer. Pour the wort over the apples so that the liquid covers them completely. Cover the tub with a wooden circle and place the weight on it. Leave the tub in a warm place for 3-4 days. During this time, check the level of the liquid - it should be 3-4 cm higher than the wooden mug. Since apples absorb water well, you will have to add cold water several times to the required level. After 3-4 days, remove the apples to a cool place. They will be ready for use in 1, 5 months.
