Pickled apples in a barrel: an old Russian recipe
Apples soaked in a barrel
If you happen to have a large apple harvest, this recipe will definitely come to your rescue!
Ingredients
- 6 l water
- 5 kg apples
- 2 tbsp rye malt
- 3 tbsp mustard powder
- 260 G flour
- 3 tbsp honey
- 15 G Sahara
- 100 G salt
- green to taste
Instructions
- First, you need to prepare the brine. To do this, pour cold water into a container, place it on the stove, and bring it to a boil. Add salt and sugar. Remove from the heat and let it cool, then add the honey.
- Then, take a separate container for the malt, flour, and mustard powder and mix them until smooth. Once mixed, add the resulting mixture to the brine.
- Place the greens in one dense layer on the bottom of a barrel or any other deep container, then you can add the apples, also in one layer.
- Layer the apples and greens in this manner. Once the barrel is filled to the top, pour in the brine and cover with a lid. Add a weight.
- So, let it sit for about 7-10 days, and then you can put it in the basement!
Note
Cooking tips
To prepare, the apples should be left to soak for about a week at room temperature, then stored in a cool, dark place for two months. Ideally, a cellar!
If you take more than 5 kg of apples, then in this case increase the amount of brine.
For greens, you can use mint, currant or cherry leaves, tarragon, perennials, and others.
Bon appetit!
