Soaked Apples
Soaked apples are not only a tasty and healthy dish, but also a good way to store apples for the winter without losing their beneficial properties. Soaked apples according to this recipe are easy to prepare, this does not require any special ingredients, except for the apples themselves, you will need cherry and blackcurrant leaves, rye flour, water and a little salt. In another way, this recipe is called a fermented apple recipe.
Soaked Apple Recipe Ingredients
- Apples
- Cherry leaves
- Black currant leaves
- Water - 10 l
- Rye flour - 200 g
- Salt - 2 tbsp.
Recipe for Soaked Apples
Soaked apples or pickled apples are cooked according to this recipe. Antonov apples are best suited for urination. Sort and wash apples. Cover the bottom of the tub with a layer of blackcurrant and cherry leaves. Lay several rows of apples on the leaves with branches up. Lay a layer of leaves on top of the apples and again several layers of apples. Thus, fill the entire tub with apples, lay a layer of leaves last.
In a separate bowl, you need to make the worth for pouring apples. Pour boiling water over the flour, salt, mix well, let it brew, and then strain. Apples can be poured not only with must, but also with sweet water. To do this, for 10 liters of water, you need to take 400 g of sugar or 600 g of honey, pour 3 tbsp. salt, mix, boil and cool.
Pour apples with worth or sweet water, cover with a wooden circle, put a load on top and leave in a cold place. In the first 3-4 days, you need to add must or sweet water to the apples, as the apples will absorb a lot of moisture. During soaking, the liquid should be about 3-4 cm higher than the wooden mug. After 30-40 days, the soaked apples will be completely ready.
By the way, brined apples can be prepared according to a simple recipe https://kashevar.com/en/recipes/brined-apples, presented on the Kashewar culinary website.