I want to say right away that apples should stand at room temperature for 10 days, and then they should be sent to a cool and dark place for a couple of months. The basement is perfect for this! If you increase the number of apples, increase the amount of brine accordingly. Take more fragrant herbs and leaves, they certainly will not be superfluous. So let's figure out how to cook pickled apples in a barrel.
Main Ingredient: Fruit / Apples
- Salt - 100 Grams
- Sugar - 170 Grams
- Honey - 3.5 Art. spoons
- Rye flour - 260 grams (whole grain)
- Mustard powder - 3.5 tbsp. spoons
- Rye malt - 2 tbsp spoons
- Greens - To taste (mint, tarragon, cherry leaves, currant, etc.)
- Apple - 5 Kilograms (approximately)
- Water - 6 Liters
How to cook "Pickled apples in a barrel"
1. First, let's take care of the brine - bring water to a boil, dissolve salt and sugar in it. Remove from heat and cool, then add honey. Combine malt, mustard powder and flour. Add some water and stir until smooth. Put in brine. At the bottom of the keg (you can, of course, take any other large dish), lay out a layer of leaves and herbs.
2. Followed by a layer of apples.
3. And thus we shift apples and leaves in layers. Finally, pour in the brine, cover with a plate or lid and place the weight. Remove to basement after 10 days. Enjoy your meal!