Apples soaked with honey and mint

Marina had apples on the veranda at plus 12-15
And with this T, the fermentation process takes place?

[nakapustina]

nakapustina, the fact that the brine foams is normal, they ferment. The foam will subside over time. I don't think his color is important either. Most likely it depends on the original products. Everything will work out, especially since the first try satisfied you.

[Pity]

Pity, from a technological point of view, I don’t know the fermentation temperature, but the can was foaming, that is, the process was clearly going on, and the result was fine with me. Although, maybe at a different temperature it would have turned out a little differently. can't say for sure.

Thanks for the recipe! : girl_dance: I was looking for how to make pickled apples and now I found it. I think it's just in time, apple season!
I raise the subject!
Galya posted a recipe with a vacuum, but what if there is none?

[Jouravl]

Jouravl, Hope, try your health! We have a little apples this year, but I still plan a jar, it’s too painful for me to burn them. I haven't tried any other recipes yet.

Marinochka, thanks for the recipe, now I'm urinating apples, 14.5 kg, I hope I will do everything right.

[Lucilia]

Lucilia, Lyudmila! Of course try and share your experience. I got this recipe somehow immediately "with a bang" turned out, it seems to me it is difficult to do something wrong in it. So everything will work out. Good luck!

Marina, you can have any kinds of winter apples, or not, I have my own "SEMERENKO", but they quickly deteriorate in the basement, still green, and we do not eat them, otherwise they will be used

[olesya26]

olesya26, it is generally recommended to take winter varieties because they are strong and after soaking will retain their "crunchiness". Googled now about Semerenko apples, they write that it is winter and very good when stored properly. And if they are not stored in your basement ... I don't even know. Try on a small amount (how much you do not mind in case of failure), maybe the pickle for them will be the "correct storage".

They do not lie in the basement as it is sooo damp, it was in recent years. It seems that now we have found the cause of the dampness, let's see how it will be. And apples of this variety are given only from the New Year, they are sooo vigorous and hard, they were my favorite in childhood, and how I gnawed them in September: girl_pardon: and it was delicious Since any winter varieties are possible, then I will do

[Olesya]

Olesya, we also have one apple tree with an unknown variety, according to the grandfather, who planted this apple tree (does not remember the name), a winter variety, but does not want to be stored at all. True, they are already quite tasty in the fall, maybe he confuses what ... winter ... autumn. But it was the winter ones that I soaked, those that lie until spring.

Marina, besides cans, can I soak in another container? large apples do not fit in jars

[olesya26]

olesya26, There are special buckets called "For pickles" with a capacity of 10,13,20 liters. There is a bucket itself, a lid and plastic oppression. I want to make this one for 13 liters. But where to get apples? I asked all my acquaintances, they say I was late, over. And on the markets only imported varieties, of which the fig knows what will come of. And why did I see this recipe so late?

Alla, we also have imported ones on the market, but there are places where people sell theirs, maybe you do, take a closer look, ask around. I have not seen such buckets, there are just plastic ones with lids. Honestly, I don't want to spend money on them, I have a barrel in it 3 buckets fit, only mold can then form in it, I'll take a chance, I think they won't have time to deteriorate, I will eat them earlier: girl_est: I will eat them Thanks for the advice

[Olesya]

Olesya, can be soaked in wooden tubs, glass jars, enameled containers, and in food plastic containers.It just seems to me that the closer to "antiquity", the better (more natural, perhaps), that is, wooden barrels and tubs are preferable, but now a rare owner can boast of them, so put what is convenient.

There are special buckets called "For pickles" with a capacity of 10,13,20 liters.

I haven’t seen anyone like that either. But we have apple trees resting this year, they will fit into a 3-liter jar anyway ... and by next season we need to look for such buckets.

only in it mold can then form

What material do you have? Maybe a good boiling water of it? I remember my grandmother, when I used wooden barrels for salting, laid them out from the inside with a film so that they would not leak, otherwise they were already old. Maybe this method will work here too.

but they quickly deteriorate in the basement, yet

Olesya, I put Semerenko in shoe boxes, each wrapped in a napkin. They lie very well until spring, although they wither, but you can still eat!

you can soak in wooden tubs, glass jars, enameled containers, and in food plastic containers. It just seems to me that the closer to "antiquity", the better (more natural, perhaps), that is, wooden barrels and

I soaked it in a stainless steel tub.

Well, yes, from a stainless steel, it seems to be possible too. In aluminum and galvanized it is impossible.

I just have a stainless steel barrel, I'll get down to business on Monday Thank you all for your help

I soaked the apples on October 18, they stand, gurgle, smell. Yesterday I think, give me one apple, which has emerged inadvertently. How surprised I was that: it smells deliciously soaked, but inside, well, not a gram has not absorbed deliciousness, an ordinary, living apple. Maybe it was necessary to prick them, but I missed this moment?

Maybe it was necessary to prick them, but I missed this moment?

No, you don't need to prick. They just haven't gotten wet yet. They also need to stand for a total of seven weeks.

[Marina]

Marina, yesterday I tried apples, COMBINATION! Thank you for the recipe, I haven’t tried such delicious lobster yet!

[Ludmila]

Ludmila! I, straight, all the joy that it turned out "COMBINING". Eat to your health! Such food is not only tasty, but also healthy!

[Mariii]

Mariii, Marina decided to use your recipe and make honeyed apples
And my question is if it is warm in the apartment, but cold on the balcony.
Where to store the first 7 days?

[Lily]

Lily, it seems to me that you can try to leave them at room temperature, just the fermentation process will go a little more intense, faster. That is, keep them at this temperature for 5 days, foam should appear on the surface and settle a little (just make sure that the apples are not exposed), and then into the cold. In many recipes, it is found that you need to leave the first week at room temperature. And I also read that such apples, with an accelerated fermentation process, are not stored so long and well ... so you will have to "gulp" quickly

Vooot! I made them! Since last year I wanted to, but there were no apples. Now I put it in a 13-liter bucket special for pickles. Winter apples are small, asterisk, beautiful, dark red. It's a pity that there are no more raspberry, cherry and currant leaves, but I hope it will work out that way.

[solmazalla]

solmazalla, Alla, it's great that we tried it, I'm just going to. But this year has turned out to be very wet for us and the apples are all unprepossessing ... it is difficult to choose beautiful ones. And instead of garden leaves, you can also try their branches, it will not be worse, and if you are fond of TEA-making, then lay tea from the necessary plants. This year I just dried the leaves for the future.

Marina, yesterday I put apples according to your recipe, thank you !!! Everything is very simple, one difficulty is how to wait for the result.