Drinking apples at home. How it's done?

Wash apples - it's very tasty, besides they retain all the useful properties of fruits. Our grandmothers, especially in the countryside, owned this art in full, but now you can see such a delicacy except in the market, among raznosols of uncertain quality. And why not try to master the power of apples in the home, even if urban?

Old-old fairy tale

The author of the article has his memoirs about grandmother's delights. In her garden grew late green apples, which in themselves were not very tasty - sour, but in a wet form they could eat as much as necessary. Especially for this purpose, my grandmother had a high enamel tank, to the bottom of which she laid rye straw, a few cherry leaves, a couple of currants, a layer of apples, then again a straw with leaves and so on up to the top.

The solution for pouring was salty and sweet. The ratio of ingredients was specified by the author much later, when she began to master the treatment of apples independently. Recipes are very different, but for the variant with straw this one is more suitable. A liter of cool water is bred 100 gr. Malt (or 150 grams of rye flour) and boiled for ten minutes. Then add water (spring or boiled and cooled) to ten liters, add 100 gr. Salt, 200 gr. Sugar, 10 gr. Mustard powder. This solution is poured apples and five to six days stand in a warm room, and only then transferred to a cold cellar. In this way, apples are drunk at home for a month.

If there is no cellar

What to do if there are no special conditions for souring, and the wet apples you want? There is always a way out. And you just need to reduce the volume of the product and instead of a tank or tub use an enamel pot or glass jars. Straw, respectively, can be excluded and limited to more accessible means - leaves of cherry, black currant, horseradish, which can be prepared for future use, dried or frozen. The ratio in the brine is approximately the same: for 5 liters of water - 75 grams. Salt, 150 gr. Honey (better than sugar), 50 gr. Malt or 75 gr. Rye flour. On request - dry mustard (tablespoon), spices (cloves, sweet pepper, nutmeg). Just like in the traditional way, the leaves and apples are shifted in layers. Filled with a solution, aged at room temperature for six days, and then - on the balcony or in the refrigerator for a month. Drinking apples at home (without special conditions) is complete.

Apples in cabbage

This recipe is especially liked by many, because apples in cabbage turn out to be unusually tasty and fragrant, absorbing notes of sauerkraut, carrots and spices. The technology of apples in this way is very simple. Cabbage is shredded, carrots are cut into thin straws and mixed with cabbage, the mixture is poured with salt and crumpled, as in normal souring. You can add a bit of black peppercorns, a handful of fennel seeds for flavor if desired. The cabbage layer thickens on the bottom of the dishes, on top - a layer of apples, then again cabbage, and so on up. Cabbage produces juice, which is usually enough to ferment, but you can add salt solution as needed, so that the top is always covered with brine.

Drinking apples at home can be done in different ways, hundreds of recipes. In any case, it will be very tasty and useful. The main thing is that the fruits are intact, without wormholes and scab, otherwise they will rot. Eat well and remember your childhood more often.