Apples pickled for winter
Description
A preservation recipe without unnecessary complications. Apples should be ripe and healthy, with no cracks or wormholes; autumn or autumn-winter varieties work best. Wash the sorted apples and pack them in tight layers in an oak vat or barrel—or in jars if you are working at home. I use two-liter jars: about 900 grams of apples and 1.1 liters of water per jar. See the full recipe for details. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Prepare the apples, water, herbs, sugar, and salt — let's get started!
- 2
Step 2
Wash the apples thoroughly; removing the stems is optional.
- 3
Step 3
Wash the jars thoroughly that you will use to soak the apples. Line the bottom with half of the currant and cherry leaves.
- 4
Step 4
Fill the jars with apples.
- 5
Step 5
To avoid making extra marinade, I first fill the apples with cold water right up to the rim, which lets me measure the amount. Then pour it into a pot, add salt and sugar. Bring to a boil. Cool to room temperature. One two-liter jar holds approximately 1–1.1 liters.
- 6
Step 6
Pour the marinade over the apples so they are completely covered.
- 7
Step 7
Cover the top with the remaining leaves.
- 8
Step 8
Cover with lids and leave in a warm place for a week (I keep mine on the kitchen counter near the stove).
- 9
Step 9
After three or four days you will see fermentation begin; foam will form, and you do not need to remove it. Sometimes the process is very vigorous, and you should place small plates under the jars.
- 10
Step 10
After a week the process slowed down, the brine became cloudy, and the apples took on a simply magical aroma! Now you can move them to a cool place for storage and "ripening" for 1.5 months, after which you can try them!
- 11
Step 11
Happy preserving!