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"Pickled apples"

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Written by   121
2 months ago
Topics: Home, Creative, Photo, Strategy, Lesson, ...

Yes, yes, you did not hear, apples can ferment.Good evening, my dear readers.Many members and subscribers to noice.cash asked me: "And what, so you could? What they taste? To what dishes to serve? I first heard about it! etc. "In this article I want to answer these and other questions more extensively.

And I will start my story-recipe from the fact that this dish is from my distant childhood, it is a memory of my village.

Time with grandparents should be considered a celebration, a gift of destiny. And what to say when this time spans more than two decades? It is a happy time with vivid memories that will last a lifetime. Is it possible for a human soul to live without such memories of childhood and youth? As the years go by, memories of the past come back more and more often. I also remember many episodes from my life in the village.

One can forget the feeling of a long stay in the forest in all seasons: early spring, frosty winter and late autumn. And the endless fields at harvest time: the feeling of working on the combine, on the tractor, or simply as a loader with your comrades taking the grain to the elevator, lying on the back of the wagon as you roar through the dusty fields. Not to mention fishing (yes, I am one of those girls and boys who caught little fish in the little pond behind my grandmother's garden; now I fish with my husband, but not in winter, because I am allergic to cold, and when I am outside I often sleep in red patches).I would like to share with my readers my childhood memories of how my grandparents prepared for winter, namely how they fermented apples.

Why did my granddaughter remember this process? Because he enjoyed watching Grandpa and Grandma perform this sacred act. They were so enthusiastic, friendly and kind to each other that there was no doubt that they really enjoyed this work. Who knows, maybe the beautiful aura created by the good relationships between the participants of the process also contributed to the success of the jam making.

Apples

Yes, there are many ways to use this beautiful fruit - eat freshly picked, jams, compotes, special mixtures, including pickling, as well as other gifts of nature - fruits, vegetables, berries.

It turns out that the process itself is not so different from the widely used pickling and preserving vegetables.

Over time, pickled apples form lactic acid, which makes them pleasantly sweet and sour. The lactic acid formed during this process has a very refreshing and invigorating taste.

First, let's take a look at the simplified apple fermentation technology, for which we will need sour and stout varieties, preferably Antonovka. If you don't have an oak, lime or cedar barrel, you can use plastic barrels or flasks, but only ones that are designed for food products. In this case, it is better to use glass jars of 3 or 5 litres. At the bottom of a velvet or other container, place horseradish leaves, currant leaves and cherry. Then arrange the healthy, clean-skinned apples in rows, alternating the rows of apples several times with the aforementioned leaves, which also cover the apples on top.

The brine is prepared at the rate of 2 cups of sugar and half a cup of salt per 10 liters of water. I recommend adding a few tablespoons of rye flour to the brine. All our ingredients, namely: salt, sugar and honey (gives a nutty taste; you can do without honey) dissolve in water and bring to a boil, do not boil because honey is not boiled, it loses all its vitamins. We wait until our syrup cools and pour it over our apples.

Finally, we cover our billet with a clean cloth or gauze in several layers and put the apples in a warm place.Pour the brine on the apples leave for a week to ferment at room temperature. As soon as the foam falls from the surface and no more air bubbles stand out, the container with the apples should be tightly closed and lowered into the cellar. Suitable temperatures for storing fermented apples are considered to be no higher than plus 10 and no lower than minus 3 ° After a month apples are ready for consumption.

Ready fermented apples can be served as an appetizer to main dishes.

Ingredients:

apples 5 - 6 kg,

sugar 180 - 200 gr,

salt - spoonful,

honey 2 - 3 tablespoons,

water - 5 liters. For better fermentation, it is desirable not to wash the apples, but to rinse them slightly from dust.

This dish is not only tasty but also healthy! It's also called "healthy food".Enjoy your appetite and be healthy and strengthen your immune system👋

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Avatar for Belozoriana
Written by   121
2 months ago
Topics: Home, Creative, Photo, Strategy, Lesson, ...
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Comments

I think I want to live there haha you have so much recipes that I can learn, Amazing!

$ 0.01
2 months ago

My dear friend, I am glad to hear that. I see that you cook not worse than me, just do not always have time for long preparations, and I have the same.

$ 0.00
2 months ago

My dear friend, childhood memories are very sweet, especially memories like yours, in the heart of nature, with family. A question, is it necessary to put all three leaf models that you mentioned? Or, for example, only horseradish and mulberry leaves are enough?

$ 0.02
2 months ago

You can also molasses or mint leaves and grate some orange zest (without the white part - will be bitter) Then the apples will taste fresh and orange.Then it will already be a dessert fermented apples.Do that version as you like.

$ 0.00
2 months ago

Horseradish leaves will give spiciness, if you want to meat dishes.Put and bay leaf and peppercorn.But I do not make it very spicy as I have it eat and children.I put leaves of currants,cherries and grapes and all.To your taste as they say.

$ 0.00
2 months ago

It's very interesting, so there are many options to choose from, to taste it, thank you dear friend for the complete explanation.

$ 0.01
2 months ago

Yes, I think it's a healthy food, thank you.

$ 0.00
2 months ago