Pickled apples for the winter in 3-liter jars
For a change of pace this winter, you can make pickled apples. They're not only incredibly delicious, but also very healthy, thanks to the lactic acid that forms during fermentation. For soaking, it's best to use late-season apple varieties. They should also be very ripe.
The recipe is very simple. Ideally, apples should be soaked in barrels. We'll be using regular 3-liter jars. Store the soaked apples in a cool, dark place, such as a basement. This makes a great snack with strong alcoholic drinks or a full-fledged appetizer, delicious with side dishes and meat.
The apples are sweet and sour, very aromatic, and juicy. They're the perfect appetizer for those who love sour things.
Ingredients (for two three-liter jars):
- apples (late varieties) – 2000 g;
- table salt – 4 tbsp;
- granulated sugar – 3 tbsp;
- honey – 2 tbsp.
How to prepare pickled apples for the winter
First, sterilize three-liter jars. Wash the fruit and pack it into the jars as tightly as possible.
Pour water into jars (2 jars of 3 liters) to measure out the required amount.
Then pour it into a saucepan.
Add two tablespoons of natural honey, sugar, and table salt. Heat gently over low heat until the salt, sugar, and honey dissolve. This honey mixture doesn't need to be brought to a boil.
We pour it into jars to the very top. We cover the neck of each jar with an inverted nylon lid.
Let the apples ferment for five days. The jars should be kept at room temperature and in a dark place. After five days, store the jars in a cool basement or pantry. The soaked apples will marinate and be ready in one and a half to two months.
If desired, you can add any spices to the honey marinade; they will make the soaked apples even more delicious and aromatic. Serve the appetizer chilled, as this allows for the full range of flavors to be revealed.
Bon appetit!