Soaked apples — traditional Russian preparation. They were cooked in special wooden barrels or tubs thanks to what the dish developed a peculiar unique taste and aroma.
It is required to you
- - small wooden barrel;
- - gauze;
- - apples — 3 kg;
- - mint leaves — 100 g;
- - clear water;
- - sugar — 200 g.
1. Prepare a container. Carefully wash up a barrel and dry. Put a gauze in неколько time and put it on a keg bottom, turning in corners so that to give to material round shape.
2. For this type of conservation choose apples of late grades of average size and with a sweet taste. Fruit have to be without the begun to rot places and wormholes as if fruit even with small damages get, then all apples in preparation can be spoiled. Whenever possible take fruits of the identical size. Carefully wash up them and dry a towel. Cut off scapes that they remained 1-1.5 cm long. Touch and wash up leaves of fragrant mint.
3. Lay a layer of apples on the barrel bottom laid by a gauze scapes up. Cover apples with mint leaves. Do it so that leaves on covered each other. Further lay the following layer of apples and cover them with mint. The same way alternate layers, mint has to be the last.
4. Fill in the prepared apples in a flank with water and pour sugar. Close a keg the top circle, to a zakuporta and sustain at the room temperature about 5 days. Then remove a circle, wash out it. If on a surface there was a foam, remove it a wooden spoon. Cover a barrel around and place to the cool place in storage.