Atonovka apples have a long shelf life and a pleasant sweet and sour taste. As a result, they can be consumed fresh or used to prepare a wide variety of dishes. It is also one of the few apples that are suitable for pickling.
It is necessary
- For apples pickled according to the classic recipe:
- - 1 bucket of apples;
- - ½ bucket of water;
- - 170 g granulated sugar;
- - ½ tbsp. tablespoons of salt;
- - currant and raspberry leaves.
- For apples in wort:
- - apples atonovka;
- - 10 liters of water;
- - 2 tbsp. tablespoons of salt;
- - cherry or currant leaves;
- - 200 g rye flour.
- For apples and cucumbers in a three-liter jar:
- - cucumbers;
- - apples;
- - grape leaves;
- - 10 pieces. lemongrass leaves;
- - 1 liter of water;
- - 50 g of salt;
- - 50 g of sugar.
Instructions
Step 1
To pickle apples according to the classic recipe, sort out the small fruits, discarding the rotten fruits. Then rinse them thoroughly under running water. Also wash the raspberry and currant leaves, then lay them on a towel to get rid of excess moisture. Line the bottom of the tub or pan with currant leaves, and place the apples tightly on them with the stalks up. Place currant leaves between apples.
Step 2
Dissolve salt and granulated sugar in boiling water. Pour this brine over the apples so that they are completely covered, cover with gauze and leave out of the sun in a cool place for 2-3 weeks. Salting time depends on the size of the fruit, so after a couple of weeks, you can start trying the apples. When they are salted, transfer them to a glass container, pour in some brine and cover with a lid. Store in the refrigerator for up to 2 weeks.
Step 3
To cook salted apples in wort, sort and wash the fruit thoroughly. Place a layer of clean cherry leaves on the bottom of a saucepan, then place the apples tightly, cover them with another layer of leaves, and put the apples back in. Cover the last layer well with leaves. To prepare the wort, boil water, pour it over the rye flour, add salt and mix thoroughly. Pour the wort over the apples so that it covers the fruit by 5 cm. Place in a dark, cool place for 30 days. Top up with freshly prepared wort if necessary.
Step 4
To make pickled apples with cucumbers, let the young fruit sit for a week, then wash and pat dry. Soak cucumbers in water, wash and dry on a towel. Place them in a sterilized 3-liter jar, alternating with grape and lemongrass leaves. Boil water, add salt and sugar. Pour this brine over cucumbers and apples 3 times, each time pouring it back into the pan and bringing to a boil. At the end, roll up the sterilized lids, turn the cans over onto a blanket, wrap them up and leave for a couple of days. Then remove to a dark place. Open no earlier than 40 days.
