Pickled Apples with Cardamom and Ginger

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

In rural areas, pickled apples are traditionally prepared in two ways: either by immersing them in sauerkraut or separately in special wooden tubs or barrels 'on straw.' The first method involves large volumes, while the second incorporates exotic 'ingredients' for city dwellers, such as rye straw and rye mash. Therefore, we chose a third, compromise approach: apples packed in jars with spices and honey will turn out crispy, with just the right amount of spiciness, even in a typical apartment setting.

Ingredients

Apple - 4 lbs
Water - 3 qt
Salt - 2 spoons
Honey - 5.3 oz
Cardamom - 2 pieces
Ginger - 1.8 oz
Cherry - 3 pieces
Black Currant Leaves - 3 pieces

Step by Step guide

Step 1

Wash the apples and check for any damage.

Step 2

Place a layer of currant and cherry leaves (do not add too many leaves, or they will spoil).

Step 3

Arrange the apples on top of the leaves, alternating them with thinly sliced ginger.

Step 4

Measure the required amount of water (it should just cover the apples) and heat it in a separate pot to 122°F.

Step 5

Dissolve the sugar and honey in water, then add cardamom.

Step 6

Wait for the brine to cool completely, then pour it over the apples.

Step 7

Place a board or a flat lid slightly smaller in diameter than the pot on top of the apples, and then put a weight on top (for example, a container filled with water). Leave the apples in a cool place (in a country house, this can be done in a cellar) for a week. After that, you can either serve them or store them in a cool environment to keep the apples crisp.