Juicy pickled apples: a perfect appetizer for the cold season

Pickled apples are a traditional way to preserve the fruit for the winter, which allows you to save their juiciness and healthy properties and add a special flavor. They are great as a standalone snack or as an addition to meat dishes and salads. They are prepared very simply - without vinegar - only through natural fermentation. This makes the apples soft, flavorful and slightly sour.

The idea of making juicy pickled apples was published on the Instagram page of food blogger Eduard Nasirov (my happyfood). This canned food will be a real find in the cold season.

Ingredients (3-liter jar):

• apples (solid, without damage) - 2 kg
• water - 1.5 liters
• sugar - 2 tbsp
• salt - 1 tbsp
• raspberry and currant leaves - a few pieces

Method of preparation:

1. Leave the apples at room temperature for a week and then rinse them lightly.

2. Put the fruit tightly in a clean 3-quart jar and then raspberry and currant leaves on top.

3. In a cup, mix salt, sugar and 200 ml of water, and dissolve well.

4. Pour the solution into the jar, then add the remaining water to completely cover the apples.

5. Close the lid and place it on a plate or tray so that the liquid released during fermentation does not spill onto the table.

6. The apples will be ready in about a month - after that, they can be moved to a cool place for storage.