Pickled apples are an unusual product. Since recent times, most housewives have loved to make pickled apples, in particular in villages and villages.
Over time, the popularity of this dish has diminished. But still, many housewives still cook this unusual dish at home and pamper their households all winter. Want to try?
Further we will talk about how to do this, about possible difficulties and how to store an already finished product. And also, learn recipes.
What it is?
Fermentation is one of the many ways of harvesting crops, berries and fruits for the winter, as a result of which, in the process of physical and chemical moments, lactic acid appears, which is a natural preservative.
On a note. The peculiarity of fermentation in jars differs from fermentation in other dishes in that it is much easier to ferment in a jar for the winter.
But those who like to experiment can change the cooking methods. For example, you can put honey instead of sugar, replace kvass with a pickle made from bread. Most suitable for pickling apples are three-liter cans.
How to ferment for the winter at home - a step by step recipe
Recipe Ingredients (for a 3 Liter Jar):
- five liters of water;
- 0.2 kilograms of sugar;
- with a slide 1 tablespoon of salt;
- fresh apples;
- black currant and cherry leaves.
- Banks should be sterilized.
- Next, prepare the marinade. To do this, you need to sugar and salt the water, and then boil for five to seven minutes.
- Arrange cherry and black currant leaves at the bottom of the jar.
- Next, put the washed apples in a jar in the first layer, and then again the leaves, and so on.
- Pour with brine, and cover the neck with gauze.
- Before the fermentation process, it is necessary to keep a couple of days at a temperature of 20 degrees Celsius.
- Can be eaten after 8 weeks.
Watch a video on how to cook pickled apples:
Although it is quite simple to ferment and store apples in jars, some difficulties may arise here:
- The existence of the need to sterilize the cans.
- The fruits must be small so that they can enter through the neck of the jar.
Where and how to store it?
Pickled apples should always be kept in cool rooms., the temperature should be between one degree and five degrees Celsius, or between 10 degrees and 12 degrees Celsius.
- If the apples are kept in non-refrigerated rooms, the fermentation process lasts up to one month.
- In refrigerated rooms, fermentation lasts longer - from 45 days to 50 days.
After that, the fruit can be eaten.
Note! If the temperature is lowered during transportation and storage of fruits, then they freeze, and during thawing they can lose their smell, appearance and taste.
What can you cook with such apples?
- duck up to one kilogram;
- pickled apples from three to five pieces;
- two or three onion heads;
- two carrots;
- two or three potatoes;
- 50 grams of celery;
- vegetable oil;
- 5 black peppercorns;
- Wash the duck and let it dry.
- Then cut into small pieces.
- Heat a skillet and fry without oil for about 5 to 7 minutes until golden brown.
- Transfer to a pot of boiling water (the amount of water depends on the size of the pot) and boil over low heat with the lid closed.
- Bake peeled onions, potatoes and carrots over low heat for 6 minutes in a frying pan without oil.
- Add them to the duck pan and boil for about one hour and 30 minutes.
- After cooking, remove the duck and vegetables, strain the broth and continue simmering.
- Cut one carrot and a head of onion into thin strips, and then fry in a pan with vegetable oil until tender.
- Dip them into the soup, cut the potatoes into slices and also put them in the soup.
- Remove bones from duck and add to soup.
- Cut pickled apples into small slices, put in soup, add peppercorns, spices, lavrushka, salt and pepper, cook for about 10-15 minutes. Remove the lavrushka.
- 2 liters of water;
- 0.4 kilograms of pork ribs;
- 0.3 kilograms of potatoes;
- 0.3 cabbage;
- 0.25 kilograms of pickled apples;
- 0.2 beets;
- 0.12 kilograms of onions;
- 4 tablespoons of butter;
- 3 tablespoons tomato paste;
- 3 leaves of lavrushka;
- salt and pepper to taste;
- 2 tablespoons 9% vinegar.
- Wash the pork ribs, add water, bring to a boil, remove the foam. Boil over low heat for 40 minutes, peel potatoes and cut into cubes.
- Chop the onion.
- Finely chop the cabbage.
- Cut pickled apples into slices.
- Grate the beets, simmer for 10 minutes, adding 2 tablespoons of butter and vinegar.
- Fry the onions in butter until golden brown.
- Add tomato paste, a couple of spoons of broth, lavrushka, salt and pepper. Simmer for 5 minutes under a closed lid.
- Strain the finished broth.
- Dip the beets and potatoes into it, cook for 10 minutes over medium heat.
- Pour cabbage into the borscht, put apple slices and onions. Keep on low heat under a closed lid for 15 minutes.
- Then remove from the stove and let it brew for 20-30 minutes. Serve with sour cream and dill.
The calorie content of pickled apples is relatively small. One hundred grams of this product accounts for 40 to 70 kilocalories. These pickled fruits have a pleasant and wonderful taste. If you eat a lot of these sauerkraut apples quite often, then it will have great benefits for your body. There are practically no fats in this fermented product, and vitamins are preserved, despite this processing of the fruit.