Russian brined apples

Russian brined apples at home were made in every family not so long ago. It's an excellent winter preparation that will successfully complement meat, poultry, and it's a very good snack to have with vodka. Nowadays, many have not even tried this old Russian delicacy. Brined apples take a long time to prepare, about 1.5 months, but the hostess's involvement is minimal, everything happens by itself. If desired, cherry leaves, currants, raspberries, various spices, and seasonings can be added to the marinade. Be sure to try making this delicious unusual preparation.

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Cook Time 5 1

Total Time 5 1

Course Dessert

Cuisine Russian

Servings people

Calories 2 kcal

Equipment

1 tablespoon
1 jar

Ingredients

2 kg apples Antonovka
2 tbsp salt
5 tbsp sugar
3 liter water
mint dried to taste

Instructions

Prepare everything necessary. Choose apples without damage and signs of rot or spoilage. Sour varieties are better suited. Mint can be omitted, just using salt and sugar.
First, make the marinade. Add dry mint, salt, and sugar to the water. Bring to a boil, then leave under the lid to cool to room temperature.
2 tbsp salt, 3 liter water, mint, 5 tbsp sugar
Scald the container in which the process will take place with boiling water and lay out the washed apples, if necessary, in several layers. You can make apples in a jar, an enameled pot.
2 kg apples
Pour in the marinade (discard the mint leaves).
It should completely cover the apples. To prevent them from floating, place a weight on top, and the apples will be fully immersed in the liquid.
Do not pour out the remaining brine, but put it in the refrigerator. Cover the container with apples with a lid and leave at room temperature for 5 days. Check daily if there is enough liquid and, if necessary, top up with brine from the refrigerator. Initially, apples actively absorb the marinade, so its level should be monitored.
Then transfer the brined apples to a cold place. This can be a cellar, a balcony with a temperature not exceeding 7-10 degrees in the autumn, or a refrigerator. It can be said that you can ‘forget’ about the preparation for 1.5 months. If the apples are loosely packed and there is enough brine, it will not be necessary to add more.
After 1.5 months, small bubbles will appear on the surface, these are signs of active fermentation. This means that the brined apples are ready and you can try them.