Boiled apples — real Russian food. And if earlier apples were soaked for the sake of their preservation for a long winter, now, having tasted, for the sake of a unique taste and texture.
Of course, there are subtleties and nuances in the preparation of such blanks, but it is worth wetting, then to do with them jellied duck or meat salad for the New Year’s table.
That will be talk and admiration!
Usually the most ripe fruit is chosen for urinating. They must be taken by hand, removed from the tree, and not picked up from the ground.
If the apples are not completely ripe, they can be kept warm before urinating: there will be enough days for apples of autumn varieties, and winter varieties should be kept from 2 to 3 weeks.
If you want to get real russian roasted apples, use Antonovka exclusively for them.
If you allow some indulgence, work with anise, papin, melba, Slav or cinnamon apples.
Watering apples is best in wooden barrels or tubs, a volume of 10-20 liters.
In the absence of wooden containers, you can use a glass balloon with thick walls of the same volume.
The main thing is that it is hermetically closed.
The tub or barrel should be soaked in water, then rinsed thoroughly with cold water, and then boiled over with boiling water to eliminate all possible contamination and prepare for long-term storage. Only after that, the barrel is lined with spiced straw, rye or wheat.
The straw not only prevents the apples from being damaged, but also gives them an amber color and incomparable aroma.
Straw can be replaced with fresh cherry or currant leaves.
On a 15-20 liter barrel, you will need 5 kg of Antonov apples, 2 cups of sugar, 1 cup of rye flour, 3 tbsp. l salt with a hill and 15 leaves of cherries and currants.
Instead of sugar, you can take 600 grams of honey, and add a little lingonberry in apples, about a handful.
It will give them a pinkish color and delicate flavor.
1. Before cooking a wooden pot, wash well with soda and scald with boiling water.
Rinse the apples thoroughly.
2. At the bottom of the tub lay a piece of cherry and currant leaves. They are tight — a row of apples, and then again a layer of leaves.
Thus fill the entire tub to the top, covering the top layer of apples with leaves.
3. In a saucepan, boil 10 liters of water, let cool a little, add sugar (or honey), salt, and stir to dissolve the sugar.
Add rye flour, stir to avoid lumps, and then cool.
4. Fill the apples with pickle, put a wooden circle on top, and a heavy stone (previously washed) will be pressed on it.
5. Put a tub with apples in a warm room (15-18 ° C) and leave for 12-14 days.
Remove foam daily and add fresh pickle as needed.
Ensure that the apples are completely covered with liquid.
This should be done in the first 5-6 days, the apples absorb water well and the upper layer can become bare.
6. If fermentation is normal, after 2 weeks, move the apples to the cellar or cold cellar. The temperature in the room should not rise above 4 — 6 ° C.
At this time, the apples will be fermented and saturated with carbon dioxide.
In general, the process of urinating takes 30-40 days.
Soaked apples are stored for a long time: in the basement at a temperature of 4-6 ° C, this period can last from autumn to spring. At home, in the absence of a basement, apples should be stored in the refrigerator.
Remember, the higher the storage temperature, the faster the apples perekisayut, become flabby and tasteless.
Cook with dusted apples borscht in our recipe.