North American Fruit Explorers mailing list at ibiblio

[rob hamilton <lostman_amiga@yahoo.com>]

After reading the reading the "Apples in Sauerkraut"
recipe in the last Pomona, and receiving question
about the one I tried in the last tread, I thought I
would post the recipe for all to see.

I used it with some old apples from the store which
were getting past their prime. My results were not the
best. I sliced the apples because I didn't have a huge
jug. The apples were soggy and a little blander than
expected; but still quite good enough for me to try it
again next time.  Using fresh quality strong flavored
apples I am sure that the taste and especially the
texture would improve. 

The recipe is from "The Joy of Pickling" by Linda
Ziedrich.
----------------------------------------------------------


Pickled Apples

"Another Russian Specialty, brined apples retain their
crispness but acquire a flavor like that of sparkling
wine."

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, honey,
and salt, stirring to dissolve the salt. Let the brine
cool.

Spread some cherry leaves and 1 or 2 tarragon sprigs
on the bottom of a 1-gallon jar, Add a layer of apples
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 cover
them  well. Push a freezerbag into the mouth of the
jar and pour the remaining brine in to the bag. Seal
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 50
degrees( I have used a fridge with good results.) Let
the jar stand for 30 to 40 days befre eating the
apples.

After you opens the jar, the apples with keep for at
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 I
would eat a great deal of on their own. After a while
I did discover they were perfect for light sandwiches.
Where pickles or sauerkraut was to strong a flavor.
They wend very well with mild flavored cheese as well.

Let me know what you think.

Robert

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