How to cook pickled apples

Choose dense fruits of the autumn-winter varieties, sour or sour-sweet taste. Soft summer apples for urinating is not good. The classic recipe involves salting in wooden tubs or barrels. But no less delicious apples obtained in enameled pots, or glass jars.

The bottom line a rimmed currant or cherry leaves. On them place a layer of apples stems up. Then fit another layer of leaves, then again apples. Alternate layers until the dish is not filled to the top, the last place leaves.

Prepare the wort. Rye flour, dilute with two liters of boiling water, add salt, stir well the mixture and let it infuse for 2-3 hours. Strain the wort and pour over apples. Tub, jar or pot of fruit cover with a wooden circle, smaller than the capacity. On top put oppression.

The first few days, apples are cool. Daily check the fluid level in the tank and if necessary add it to the fruits are covered with wort. After 10 days, move the apples in the cold cellar or refrigerator. There they remain until final maturity. After 30-40 days the fruits will be ready. Pickled apples can be used alone, to serve as snacks and podgajniak to meat and game.

Try a different version of the RET. Small, slightly unripe green apples late varieties wash without removing the stalk, and dry. Line a rimmed bottom three-liter jars of black currant leaves, add a few sprigs of oregano. Put the apples fruit stems up, on top, add some more leaves and oregano.

Cook wort, a Crust of rye bread, pour a half liters of boiling water. Add the honey, salt, stir the mixture and leave to infuse for two hours. Ready fill, strain through cheesecloth and pour over apples. Cover the jar lid. Leave the fruit at room temperature for 5 days, if necessary adding cold boiled water.

After 5 days remove the jar in the fridge. After 10 days, the apples can be tasted. In the cold they are stored for 2-3 months without losing their taste properties.