Pickled Apples – Mochjonyje Jabloki

Note: Start two weeks before, put in 35 to 40 days. The mass depends on the size of the vessel.

(*) Iodine-free is important!

The apples at the beginning lie two weeks after harvest.

Cover the bottom of a clean container with a layer of the leaves. Then fill the container alternately with apples (with the stem end up) and leaves.

For the must, mix the flour in a little cold water, add the boiling water, stand and sift. Add the boiled water, sugar, salt and mustard.

Pour the must over the apples. They must be covered with cider 3 to 4 cm high. Place a wooden disc on top of the apples and weigh it down with a weight. This will cause the must to kick over the disk. Stretch a linen cloth over the jar. Steep at room temperature for five to seven days. The apples absorb a lot of liquid, so keep adding cider. After seven days at the latest, close the jar, but not airtight – the apples must “breathe”. Refrigerate at 2 to 7 °C. After 35 to 40 days the apples are ready for consumption.

Comments

* Apples should be hard, ripe, undamaged, without stains and large on the spot.

* Barrels and wooden pots, jars, enameled cooking pots and sealable buckets are suitable for canning.

* The quantity of must indicated above is calculated for one or two larger vessels such as tubs or buckets and can be varied accordingly.

* Since cellars are nowadays often heated

Related Recipes:

Millennial EggsHowever, these eggs are rarely prepared at home in China. There you can buy them ready-made in any grocery... Pickled Yogurt Balls on SaladStart at least 4 days in advance. Whisk the yogurt and sour cream or crème fraiche together with the juice of... Winter Barbecue – Baked Apples with Apricot FillingFor the baked apples with apricot filling, prepare the grill for indirect heat. Finely chop dried apricots and... Poached Fillet of Beef with VegetablesRinse meat, boil kitchen herbs, 3/4 of red wine and spices, set aside. Let meat cook in it for 25 min. Rinse... Apple Lamb RagoutCool, rinse and dry the meat and cut into bite-sized cubes. Remove fat and tendons. Mix the cubes in a baking... Baby MandrakeFor the baby mandrake, first soak the clay pots in water for about 1 hour. Then cut out suitably sized circles... Pickled ChilliesRinse chilies, trim stems, prick chilies several times with a needle to allow liquid to penetrate. Peel... Schwaerzlocher MostbratenSauerbraten is generally understood to mean beef marinated in a vinegar marinade, which is then prepared as a... Marinated OlivesLightly work the olives on a chopping board with a rolling pin or meat mallet so they pop a little and absorb... Pickled CucumbersRemove the skin from the cucumbers, cut in half lengthwise, remove the seeds, cut into strips, season with...