How to make pickled apples with honey and basil

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One of the traditional ways to store apples for the winter, in addition to drying, jam and making compotes, is to soak them.

Details

What varieties are best suited for this and can the dish be prepared in an ordinary apartment?

How to choose apples

Everything is simple here. They should be fresh, without damage or spoilage, preferably picked by hand. Light varieties or late and winter apples are best suited. They should be ripe and firm. Summer apples are not suitable for this preparation.

Additions to apples

You can simply make a brine, you can add herbs, spices, mustard or honey, mountain ash, fruit leaves, cranberries or rose hips.

Container

It is best to soak apples in wooden tubs, glass jars or ceramic (enameled) dishes.

Soaked apples with honey and basil

To prepare you will need:

• apples – 20 kg;
• water – 10 l;
• basil – 100 g;
• currant leaves (black) – 20 pcs.;
• honey – 500 g;
• salt (coarse) – 170 g;
• flour (rye) – 150 g.

How to cook

Bring the water to a boil, let it cool to 40 degrees, add honey, flour, salt, mix and cool brine.

Wash the apples and leaves, sort them.

Put some of the currant leaves on the bottom of the soaking container, covering it completely.

Then lay out the apples and basil alternately and in layers.

Cover the remaining currant leaves on top, pour in the brine and put under pressure for 2 weeks in a room with a temperature of 14-16 degrees Celsius.

Store in the refrigerator when ready.