Time to leave: a reliable recipe for harvesting apples for the winter

If you manage to collect an enviable harvest of apples, you have to puzzle over what to do with them. Part can be eaten by the whole family, part can be left in the cellar, you can also prepare apple jam or close apple juice for the winter. But if there is no time for all this culinary fuss, then apples can simply be leavened. It takes very little time to cook, but sauerkraut They will be eaten on time.

And today's edition. "Site" share a proven recipe for sauerkraut (moist) apples, which will definitely appeal to the whole family. And although with this workpiece you can experiment a lot, but still advise to start cooking strictly according to our recipe. And depending on the result and your own preferences, change the pouring for apples to your taste.



Sauerky apples Ingredients

• 5-6 kg of apples
• 180-200g sugar sand
• 2-3 tbsp honey
• 1 tbsp salt (with slide)
• 5 liters of water

Preparation

1. First thing, wash your apples well. Best for such cooking suitable dense apple varieties like "Golden delishes", "pepinka", "antonovka". We will have apples of the "white fill" variety. Apple roots are better removed (although you can not). 463660
   
   
   
   
2. Prepared jars are filled with clean and dry apples. If apples differ in size, then send larger fruits to the bottom of the cans, and lay out small ones on top.
   
   
   
   
3. Start cooking in the pot. First, pour cold, raw water in here. Add salt, sugar sand and a couple of tablespoons of liquid honey. Stir everything well so that all the ingredients dissolve.
   
   
   
   
4. Now fill the jars with apples so that all the fruits are completely covered. Just cover the top with the lids. Keep the remainder of the pouring, pouring it into a separate container. This “extra” liquid will be needed in the future to add to the banks. After all, apples will be filled with pouring, so they cannot do without an additive. Make sure that the fruit is always completely covered with liquid.
   
   
   
   
5. Put the cans of apples in a large container. After all, in the process of fermentation, part of the liquid will flow out. Keep cans at room temperature for 5 days. Then they can be covered with capron covers and hidden in the cellar or basement for storage. After 4-6 weeks, fermented apples will be ready to eat.
   
   
   
   

This cooking option is simple and very successful. Apples get a special savory taste, which makes them desirable on any table. In addition, there are many useful substances, which can not be said about digested homemade apple juice or even jam.

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Do you like sauerkraut apples? Or do you prefer to eat these fruits in a different way?