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.
1
Wash the apples and check for any damage.
- Apple: 2 kg
2
Lay a layer of currant and cherry leaves (do not add too many leaves, otherwise they will spoil).
- Cherry leaves: 3 pieces
- Blackcurrant leaves: 3 pieces
3
Layer apples over the leaves, alternating with thinly sliced ginger.
- 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.
- Water: 3 l
5
Dissolve sugar and honey in water, add cardamom.
- Honey: 150 g
- Cardamom: 2 pieces
6
Wait for the brine to cool completely and pour it over the apples.
- 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.