Pickled apples with cardamom and ginger

10 servings

30 minutes

In villages, pickled apples are traditionally prepared in two ways: either by dipping them in sauerkraut, or separately, in special wooden tubs or barrels, "on straw". The first method involves large volumes, the second - the participation of such exotic for city dwellers "ingredients" as rye straw and rye wort. So we chose the third, compromise way: apples packed in jars with spices and honey will turn out crispy, with a neat dose of spiciness even in the conditions of an ordinary apartment.

Energy value per serving

• Calories: 146.2
• Proteins: 1.1g
• Fats: 0.9g
• Carbohydrates: 33g

Ingredients

• Apple: 2 kg
• Water: 3 l
• Salt: 2 tbsp
• Honey: 150 g
• Cardamom: 2 pc
• Ginger: 50 g
• Cherry leaves: 3 pc
• Blackcurrant leaves: 3 pc

Cooking steps

1. Wash the apples and check for any damage.

   Required ingredients:

   • Apple: 2 kg

2. Lay a layer of currant and cherry leaves (do not add too many leaves, otherwise they will spoil).

   Required ingredients:

   • Cherry leaves: 3 pieces
   • Blackcurrant leaves: 3 pieces

3. Layer apples over the leaves, alternating with thinly sliced ginger.

   Required ingredients:

   • Apple: 2 kg
   • Ginger: 50 g

4. Measure the required amount of water (it should just cover the apples) and heat it in a separate pot to 50 degrees.

   Required ingredients:

   • Water: 3 l

5. Dissolve sugar and honey in water, add cardamom.

   Required ingredients:

   • Honey: 150 g
   • Cardamom: 2 pieces

6. Wait for the brine to cool completely and pour it over the apples.

   Required ingredients:

   • Water: 3 l

7. Place a board or flat lid slightly smaller in diameter than the pot on the apples, and put a weight (like a container of water) on top. Leave the apples in a cool place (this can be done in the cellar at a country house) for a week. Then either serve at the table or store in the cold to keep the apples crisp.