[NAFEX] pickled apples
lostman_amiga at yahoo.com
Thu Mar 4 18:43:29 EST 2004
sorry. 1/4 cup honey
--- Martha Barrett / Scott Weber
<bluestem_farm at juno.com> wrote:
> That's 1/4 of what unit honey? Cup? pound?
> >Pickled Apples
> >"Another Russian Specialty, brined apples retain
> >crispness but acquire a flavor like that of
> >3 quarts water
> >1/4 honey
> >8 teaspoons pickling salt
> >2 or 3 handfulls of sour cherry leaves
> >4 to 6 sprigs of tarragon
> >3 pounds of small tart apples, such as Graventeins
> >In a non reactive pot, bring to a boil water,
> >and salt, stirring to dissolve the salt. Let the
> >Spread some cherry leaves and 1 or 2 tarragon
> >on the bottom of a 1-gallon jar, Add a layer of
> >on their sides. ; 3 should just fit. Layer more
> >leaves, tarragon, and apples, and then repeat for a
> >third layer. top with the rest of the leaves and
> >tarragon. Pour enough brine over the apples to
> >them well. Push a freezerbag into the mouth of the
> >jar and pour the remaining brine in to the bag.
> >the bag. Let stand at room temperature for 5 or 6
> >days, until fermentation slows.
> >Remove the brine bag, cap the lid tightly and set
> in a
> >dark place where the tempreature dosent rise above
> >degrees( I have used a fridge with good results.)
> >the jar stand for 30 to 40 days befre eating the
> >After you opens the jar, the apples with keep for
> >least a week in the fridge.
> >I found the flavor to be very unique. I didn't know
> >exactly what to use them for. It was not something
> >would eat a great deal of on their own. After a
> >I did discover they were perfect for light
> >Where pickles or sauerkraut was to strong a flavor.
> >They wend very well with mild flavored cheese as
> >Let me know what you think.
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