The Pickled apples from ancient times been harvested for the winter prudent mistresses in large quantities. Loved them commoners, however, the local and Metropolitan't know refused to eat a spicy snack. Recipes pickles preserved variety to any, as they say, taste. Some of them probably will be for you, by the way.
The First thing we offer you to try – pickled apples with rye flour. They have a very peculiar – bread – a pleasant taste and aroma. To prepare for this recipe the fruit is best in oak barrels. They must be pre-steamed with chamomile extract that is excellent disinfectant and will not allow to form the product mold. To the pickled apples with rye flour was firm and smelled appetizing, the bottom of the container should be covered with a layer of cherry leaves or blackcurrant. Moreover, the fruits, if they are just removed from the tree, not in a hurry to preserve. They have to lie down for a day or 4 somewhere under the awning on the street or in a cool corridor. Among the varieties that are usually taken for preparations, the most tasty pickled Antonovsky apples with rye flour. Yes, Antonivka – the undisputed leader. Also good varieties of Pepin, Calvin. And please note: all fruits must be healthy, not affected by moth and other pests.
Now an important point: “brew" of the dough under the pickled apples with rye flour. To do this in an enamel pan pour a layer of flour about 10 centimeters, and can be a little less. Fill it with boiling water, stirring until smooth. Allow it to cool. Please note: dough must be quite a lot. They are covered by the pickled apples-Antonovka, or another selected grade. Place a layer of fruit tails up at the bottom of the prepared barrel test samajta the intervals between them, and then samate and apples themselves. Then again a layer of Antonovka and the layer of dough. At the end of the fact, pour the pickled apples Antonovka right amount of water, always cold. Suitable for both waste water and well. Barrel close. However, for the first few days the water periodically, you need to add, because apples absorb it quickly. A week later, close the barrel tightly and leave the apples sour and the walk to the condition. About a month and a half, open, remove, wash and eat: Antonovka, it turns out this recipe is vigorous, tasty, juicy, in one word – that's it!
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Literally melt in your mouth sweet and sour apples. Recipe, homemade special secrets of preservation of fruit is not known to many. But for you they are available! Already listed earlier and Mature after the apples and wash thoroughly in cold water. Place them in banks or a three-liter bottles of big volume to the top. In banks, depending on volume, stir in 3 more tablespoons of sugar, cover with cold water. And giving fruit sticks, inserting them into the necks of bottles to really soak in the marinade of your apples. Recipe (home technology in each family, but here it is better to follow the General recommendations) advises not to put in the fill the salt. But a handful of peas allspice and clove Bud, sprigs of mint will be handy. Filled banks close kapron lids and keep in a cool place. When the apples go sour their wonderful rich flavor you'll love!
Want to learn how to cook pickled apples are one of the most unusual recipes? They are so good that not only it is delicious and useful work, but the food is good, except the fruit, and shading. After all, it is from the juice of the pumpkins! For preparing a product suitable oak tubs, newuserbean enamelled buckets and pans. Prepared, seasoned apples lay in neat rows. After each pour some pumpkin juice. How to do it, you ask. Believe me, any owner can easily manage it! You need, of course, pumpkin, ripe, preferably sweet. Cut them in slices, remove seeds. The pulp is chopped cubes, add to the pan, pour a little water and cook until full of softness. And after the cereal mash into a puree and they add apples. A pot of preservation cover with a clean cloth, top install oppression. Keep apples in the cellar or other cool place. A month and a half they will be ready.
Finally, another useful recipe for how to cook pickled apples, very light. To carry it out, you'll need a lot of cherry leaves. They Astelite the bottom of the containers which will be stacked apples. The leaves shift of the preserved fruits that they are not rubbing the skin and avoid wrinkling. Prepare the brine: per liter of water taken 3 tablespoons of salt, boil a few times, adding the taste of tarragon, Basil, coriander, allspice, Bay leaf. Then the brine cool and pour in apples. Leave the canned food for a week at room temperature and periodically add a fill. Thereafter, when the fermentation is over, seal the container of apples the yoke and keep in a cool place. The apples will turn out amazing!
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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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