1
Slice the apples
10 minWash the green apples, remove the cores, and slice thin.
Pickles and Preserves
An unusual but tasty winter pickle made by slicing sour-tart apples and letting them rest in a vinegar brine. It's served as a refreshing accompaniment alongside red meat and fried dishes.
Step by Step
How to make it?
2
Layer into the jar
5 minPack the apple slices tightly into sterilized jars together with a cinnamon stick.
3
Boil the brine
10 minBoil the water, vinegar and salt, stirring until the salt dissolves, then remove from heat and let cool until lukewarm.
4
Leave to ferment
Pour the cooled brine over the apples so it covers them completely, close the jar, and leave it to ferment in a cool place for ten days to two weeks.
Reminder
Important: Place the apples in the jar right after slicing, as they darken quickly on contact with air. Jars must always be sterilized. Those sensitive to vinegar should consume with caution.
Editor's Note Editörün Notu
Tart apple varieties (like green apple) stay crunchier in the pickle; if using sweet varieties, increasing the vinegar amount slightly keeps the balance right.
Admin DadaGastro · verified in test kitchen
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