Wash apples at home - how to wet apples, a recipe
Wash apples are a traditional dish of Russian cuisine and one of the popular ways of harvesting apples for future use. The country of the Soviets will tell you about the preparation of wet apples at home.
This billet from apples is made bysoaking apples with the addition of various spices. For the urine, late varieties of apples are best suited, for example, antonovka, titovka, anis, pepin. Take only well-ripened apples. You can not take crushed, damaged, wormy fruit.
Earlier, apples were drunk in barrels or tubs(preferably oak), lining their bottom and sides with scalded wheat or rye straw. But in modern conditions, it is quite possible to prepare waxed apples in glass containers, for example, in ordinary 3 liter cans.
Washed apples are placed in a prepared vessel,shifting cherry and currant leaves. Sometimes add other spices: mint, tarragon, parsnip, etc. Then apples are poured with a prepared brine. On top of apples should be covered with a boiled cotton wool, on which put oppression.
The first one or two weeks the apples are kepttemperature of 15-18 degrees. At this time, you need to monitor the level of the brine and, if necessary, pour it, and also remove the foam from the brine surface. If the fermentation process goes well, the dishes with apples are moved to the cellar so that they slowly cheer at a temperature of 4-6 degrees. They can be perfectly stored in the basement until May-June.
These are only general recommendations for the preparation of wet apples, now let's get acquainted with more specific recipes.
Wet apples: 1 version
Ingredients:
5 kg antonovki
200 g of sugar
200 g of rye flour
50 g of salt
15 cherry leaves
15 currant leaves
We will have apples in a wooden keg. Rinse it thoroughly and scald it with boiling water. At the bottom of the barrel we lay a part of currant and cherry leaves, we place a dense array of apples on them, then we again lay the leaves. So alternate the layers until the whole barrel is full.
To prepare the brine we take 5 liters of warmwater, we dissolve salt and sugar in it. Add the rye flour, mix and cool. Fill the apples with brine, cover the top layer of apples with leaves, and on top put a wooden circle, on which we put the yoke.
Every day you need to remove the foam from the apples andIt is necessary to add fresh brine so that the top layer of apples is always covered with liquid. After 3-4 days, after the active fermentation, apples should be transferred to a cool place. After about 30 days, apples will be ready.
Wash apples: 2 option
This is a recipe for wet apples in jars.
For cooking, we need the following ingredients:
6 kg of apples
10 liters of water
200 g of rye flour
2 tbsp. l. salt
Mix the flour with salt, pour boiling water, mix and let cool. Filter the resulting solution through a doubled gauze.
We take a large enamel pan, add itin it washed apples, cover with a lid and put under oppression. Fill the apples with brine and put in a cool place. If necessary, add the pickle to the pan so that the apples lying on top do not dry out.
About a month later apples will be ready. We put them in three-liter cans, fill it with liquid, cover with capron lids and put it in a cool storage place.
Wet apples: 3 version
The simplest recipe, is prepared directly in the banks.
We take such products:
apples of unpolished varieties
10 liters of water
120 g of salt
120 g of sugar
We boil water, we dissolve sugar and salt in it andlet's cool down. Apples are carefully washed and put into prepared banks. Fill with brine, cover with plastic covers and put it in a cool place.
Bon Appetit!
