Apples, Mochenov in the winter banks

Harvested apples thus retain all their vitamins and nutrients for a year!

Pickled apples - traditional Russian preparations for the winter.

Our ancestors knew very well how to keep apples until the spring. There are many old recipes fermented apples with different, and sometimes very unexpected additions. Most of these recipes are designed for bulk barrels.

I suggest you to make apples soaked in a small bowl, for example, in a 3-liter cans.

Apples, soaked with mint leaves, cherries, currants

Ingredients 3 banks of 3 l:

apples (how many will go to the banks)

5 l water

1 cup of sugar

1 tbsp. l. salts with slide

currant leaves, mint, cherry

Preparation:

1. Banks are cleaned and sterilized.

2. The leaves are washed, and a little shake to dry.

3. Apples to sort and wash. You can not use broken, crumpled or rotten fruit.

4. In the sterilized jars put on a few leaves of cherry, mint, currants.

5. Fill jars apples, each layer shift leaves. Be sure the leaves should be at the top.

6. Marinade boil for 5 minutes with water sugar and salt, cool.

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7. Pour the fruit so that filling them completely covered, fill the rest put into the refrigerator, it should be topped up to the banks to the extent absorbed into apples. Close the plastic cover.

8. The fermentation process takes place a temperature not exceeding 22 degrees.

Attention! When the temperature is higher, the oil-acid bacteria predominate over lactic acid, and the product may be spoiled.

During fermentation foam is formed, must first be removed. It contains harmful microorganisms that could spoil the product.

Oppression of a prescription is not necessary, but watch the level of the liquid in the pot and it is necessary to refill it as needed. Apples should be covered by it.

Wander apples will be about 2 weeks, the best temperature for this - about 15 degrees.