Pickled Antonovka apples for the winter
Apple pickling is a method of fermenting the fruit to alter its flavor and organoleptic properties for winter storage. During the fermentation process, the apples undergo fermentation, making their fiber more readily available for human consumption.
Soaked Antonovka
Fruits with light, firm skin, without a blush, are suitable for pickling. A prerequisite is increased juiciness and a balanced flavor. This is precisely the case with the old Russian Antonovka variety, which ripens in late autumn and is distinguished by its grainy, sweet-and-sour flesh and unique aroma.Freshly picked apples are left to rest for a week in a cool, dry place, after which they are selected for fermentation. Any bruised or rotting apples with wormholes are discarded. Large apples are also discarded.
Ingredients
- 1 kg apples (increase the amount of apples and other ingredients proportionally)
- 5 pcs. blackcurrant, raspberry, and cherry leaves
- 1 sheet horseradish
- 1 tbsp salt
- 1 tbsp mustard powder
- 1.5 l drinking water
- cloves and allspice peas to flavor the brine
Instructions
- Prepare a container. A large enamel pot or bucket is the best and most affordable option. Glass jars are less convenient, but they allow you to store the product in the refrigerator, as it's not always possible to provide a cool basement for soaked apples in urban areas.
- Prepare the brine in advance. Boil the water and add all the ingredients (except the leaves). Let the brine cool, covered.
- Line a thoroughly washed and boiled container for fermentation with spice leaves.
- Place the fruit tightly, stems facing up. Cover the fruit with leaves and pour in the brine.
- We apply a small weight and leave the apples to ferment at room temperature for two days.
- After lactic acid fermentation has begun, the container is placed in a cool place, where fermentation continues for another month. After this period, the apples are ready for tasting.
Note
Old Russian recipes also include rye or oat flour. Modern recipes typically use a brine made with only sugar, salt, and spices, although the flavor of pickled apples is more subtle.
