The washed apples are very tasty, besides inthey retain all the useful properties of fruits. Our grandmothers, especially in the countryside, owned this art in full, but now you can see such a delicacy except in the market, among raznosols of uncertain quality. And why not try to master the power of apples in the home, even if urban?
Old-old fairy tale
The author of the article has his memories of grandmothersrefinements. In her garden grew late green apples, which in themselves were not very tasty - sour, but in a wet form they could eat as much as necessary. Especially for this purpose, my grandmother had a high enamel tank, to the bottom of which she laid rye straw, a few cherry leaves, a couple of currants, a layer of apples, then again a straw with leaves and so on up to the top.
The solution for pouring was salty and sweet.The ratio of ingredients was specified by the author much later, when she began to master the treatment of apples independently. Recipes are very different, but for the variant with straw this one is more suitable. A liter of cool water is bred 100 gr. malt (or 150 grams of rye flour) and boiled for ten minutes. Then add water (spring or boiled and cooled) to ten liters, add 100 gr. salt, 200 g. sugar, 10 gr. mustard powder. This solution is filled with apples and kept for five or six days in a warm room, and only then transferred to a cold cellar. In this way, the apples are drunk at home for a month.
If there is no cellar
What to do if there are no special conditions for souring,Do you want wetted apples? There is always a way out. And you just need to reduce the volume of the product and instead of a tank or tub use an enamel pot or glass jars. Straw, respectively, can be excluded and limited to more accessible means - leaves of cherry, black currant, horseradish, which can be prepared for future use, dried or frozen. The ratio in the brine is approximately the same: for 5 liters of water - 75 grams. salt, 150 gr. honey (better than sugar), 50 gr. malt or 75 gr. rye flour. On request - dry mustard (tablespoon), spices (cloves, sweet pepper, nutmeg). Just like in the traditional way, the leaves and apples are shifted in layers. Filled with solution, kept at room temperature for six days, and then - on the balcony or in the fridge for a month. Drinking apples at home (without special conditions) is complete.
Apples in cabbage
This recipe is especially loved by many, becauseapples in cabbage turn out to be unusually tasty and fragrant, absorbing notes of sauerkraut, carrots and spices. The technology of apples in this way is very simple. Cabbage is shredded, carrots are cut into thin straws and mixed with cabbage, the mixture is poured with salt and crumpled, as with normal souring. You can add a bit of black peppercorns, a handful of dill seeds for flavor at will. The cabbage layer thickens at the bottom of the dishes, on top - a layer of apples, then again cabbage, and so on up. Cabbage produces juice, which is usually enough for fermentation, but can be topped up with salt solution as necessary, so that the top is always covered with brine.
Drinking apples at home can be donein different ways, hundreds of recipes. In any case, it will be very tasty and useful. The main thing is that the fruits are intact, without wormholes and scab, otherwise they will rot. Eat well and remember your childhood more often.
