It is difficult to find a person who will soak apples in barrels in a city apartment. But what if you still want soaked apples? On a festive table and with stronger drinks! Let's knock down the osk and prepare a couple of cans of this old Russian snack.
Ingredients
- Apples - 5 kg
- Water - 6 l
- Honey - 3 tbsp.l .
- Sugar - 80 g
- Salt - 3 art.l.
- Cherry leaves - 9 pcs.
- Currant leaves - 9 pcs.
Step-by-step cooking recipe
Wash the cherry and currant leaves, scald with boiling water, lightly dry. Put 1 currant and 1 cherry leaf on the bottom of clean three-liter jars.
Wash the apples well and fill the jars with them. Place the remaining currant and cherry leaves between and on top of the apples.
Prepare the filling: in a large saucepan, combine water, salt and sugar, mix until they completely dissolve. Bring the liquid to a boil, boil over medium heat for 3-5 minutes, remove the pan from the heat and cool.
Add honey to a slightly warm filling, stir until dissolved.
Fill the jars with apples with filling to the top, close with nylon lids and leave at room temperature for 7 days (indoor temperature should not exceed 22 ° C).
If there is any filling left, do not rush to pour it out, but put it in the refrigerator. If you see that there is less liquid in the jars during fermentation, top up the syrup so that the apples are completely covered.
After 7 days, open the lids of the cans with apples and remove the resulting foam.
Move the jars of soaked apples to a cool, dark place (the desired storage temperature is no more than 6 °C). After 40-45 days, soaked apples can be served to the table.
