Pickled Apples with Cardamom and Ginger
Preserves • Russian
Description
In rural areas, pickled apples are traditionally prepared in two ways: either by immersing them in sauerkraut or separately in special wooden tubs or barrels 'on straw.' The first method involves large volumes, while the second incorporates exotic 'ingredients' for city dwellers, such as rye straw and rye mash. Therefore, we chose a third, compromise approach: apples packed in jars with spices and honey will turn out crispy, with just the right amount of spiciness, even in a typical apartment setting.
Ingredients
- Apple 5 lbs
- Water 5 qt
- Salt 2 spoons
- Honey 5 oz
- Cardamom 2 pieces
- Ginger 0 oz
- Cherry 3 pieces
- Black Currant Leaves 3 pieces
Step-by-Step Guide
Step 1
Wash the apples and check for any damage.
Step 2
Place a layer of currant and cherry leaves (do not add too many leaves, or they will spoil).
Step 3
Arrange the apples on top of the leaves, alternating them with thinly sliced ginger.
Step 4
Measure the required amount of water (it should just cover the apples) and heat it in a separate pot to 120°F.
Step 5
Dissolve the sugar and honey in water, then add cardamom.
Step 6
Wait for the brine to cool completely, then pour it over the apples.
Step 7
Place a board or a flat lid slightly smaller in diameter than the pot on top of the apples, and then put a weight on top (for example, a container filled with water). Leave the apples in a cool place (in a country house, this can be done in a cellar) for a week. After that, you can either serve them or store them in a cool environment to keep the apples crisp.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!