Few people have heard of this apple preparation, although a few dozen years ago it was extremely popular, especially in Slavic countries. This taste has long gone out of fashion, but Once upon a time, it was a permanent element of everyday meals full of flavor and health-promoting properties. Maybe it’s high time to return to it? The unique combination of the natural sweetness of apples with delicate sourness will become your favorite. Enough is enough this season you will prepare pickled apples.
Pickled apples are a traditional delicacy, which fell into oblivion years ago, although it was once present in almost every home. The preparation, especially popular in Slavic countries, was prepared year after year to… it was a unique addition to numerous dishes. After all, not so long ago there were apple trees growing next to almost every house, so these fruits were almost within reach.
Fermenting them was a great way to extend their freshness. Thanks to this, it was also possible to enjoy apples in winter, but in a slightly different form. The fermentation process makes it so apples gain an extraordinary taste, and numerous health-promoting properties.
Just like pickled cucumbers or cabbage are a valuable source of natural probiotics. Additionally, they contain vitamin C, fiber and antioxidants. It’s a treasure trove of health, which should reappear in Polish cuisine. Especially since it also delights with its unique taste.
A combination of light sourness and fruity sweetness it is unique and goes well with many dinner dishes. Interestingly, pickled apples can be eaten straight from the jar or served warm. They enrich the daily menu with their taste and properties, so it is worth giving them a chance this fall.
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Pickled apples are a good addition to goulash, roasts, salads, sandwiches and cheese. Interestingly, many people eat them on their own, without giving up drinking the slightly effervescent juice that remains in the jar. So it’s worth preparing them this season, especially since recipe for pickled apples is simple.
The key is to choose the right fruit for pickling. The best apples will be firm and juicy without any damage. It is a good idea to choose smaller ones and avoid those with soft flesh, as they may fall apart during pickling.
To prepare pickled apples according to the classic recipe with the addition of spices you need:
- 3 kg of apples
- 8-10 cloves
- Ginger
- 1 stick of cinnamon root
- 2 tablespoons of non-iodized rock salt
- A few tablespoons of sauerkraut juice
Preparation method:
Pickled apples are very easy to make. You will need a five-liter jar for this — dried and cleaned. Start preparation by washing the fruit and cutting them into halves or quarters. You can pickle small apples whole. Then chop the ginger without peeling.
Place apples, cloves, cinnamon and chopped ginger in a large jar. Dissolve salt in water and add a little cabbage juice. Pour the resulting liquid into the jar and immediately close it. Put everything in a dark and dry place or in the fridge. After about 7-10 days, the apples will undergo fermentation. Keep them cool and add them to numerous dishes.
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