Soaked apples are, of course, the Russian dish. In this way apples began to prepare for the winter for a long time. I offer you one more recipe of their preparation.
It is required to you
- - apples - 10 kg;
- - rye straw - 500 g;
- For filling:
- - water - 5 l;
- - salt - 75-80 g;
- - sugar or honey - 150-200 g;
- - malt - 50-60 g.
Instruction
1. First of all lay out rye straw on walls and a bottom of a keg. Before this procedure properly wash out it and drench with abrupt boiled water. Thanks to straw, soaked apples not only will develop extraordinary pleasant flavor and aroma, but also will avoid damages. If you don't have it, then can use blackcurrant leaves. Them about 200 grams will be required.
2. Place apples in a barrel. Don't forget to interlay through each 2-3 rows them with straw or leaves of blackcurrant. Also it is possible to impact additional relish to soaked apples by means of addition of a celery, leaves of cherry and mint.
3. Now it is a high time to prepare filling for soaked apples. For this purpose pour out water in a pan and add to it granulated sugar and salt. Bring the received solution to the boil.
4. From boiled solution cast 1 liter and fill in with it malt. Properly mix mix and leave it to infuse at the room temperature throughout one quarter of hour.
5. After passing of 15 minutes enter solution from malt into other. Mix everything properly.
6. Having covered the apples which are laid out in a barrel with straw, fill in them with the prepared filling. Having covered fruit with a wooden circle, place on it cargo.
7. Fruit you hold the first 6-10 days at a temperature equal to 18-20 degrees. Then transfer them to a cellar and let's them stand there within 45-60 days. Soaked apples are ready!