Pickled ApplesFrom choclytcandy 5 years ago
How to make it
- Makes 1 gallon.
- In a nonreactive pot, bring water, honey, and salt to a boil. Stirring to dissolve salt. Let the brine cool.
- Spread some of the cherry leaves and 1 or 2 tarragon sprigs on the bottom of a 1 gallon jar. Add a layer of apples placed on their sides; 3 should just fit. Layer more leaves, tarragon, and apples, and then repeat for a third time. Top with the rest of the leaves and tarragon. Pour enough of the brine over the apples to cover them well. Push a freezer bad into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the jar stand at room temperature for 5 to 6 days, until fermentation slows.
- Remove the brine bag, cap the jar tightly, and set in a dark place where the temperature doesn't rise above 50 degrees F ( refrigerator can be used). Let the jar stand for 30 to 40 days before eating the apples. After you open the jar, the apples will keep well for at least a week if stored in the refrigerator.
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