Pickled apples

5 kg Antonovka apples

15 leaves currant

15 leaves cherry

2 Cup sugar/honey

1 glass rye flour
what kind of flour should I choose? we'll show

3 tbsp. salt (with slide)

For harvesting apples for this recipe you need to take a wooden tub, rinse it with soda and scalded with boiling water.

Apples should be washed thoroughly.

The bottom of the tubs lined part of the leaves of currants and cherries on top in a number of densely placed the apples, then laid out the sheets, thus filling the whole barrel, the last layer of apples should also be covered with leaves.

Sugar and salt are dissolved in 10 l of warm water, add the flour using a whisk mix well (lumps should not) and cool.

Pour the apples cooked marinade and top with the set wooden circle and put on him the yoke, remove the apples in a cool place.

Ready pickled apples will be 30-40 days, each day with apples need to remove the foam and, if necessary, add fresh marinade.

Apples should be completely covered with liquid, keep these apples after cooking have in the fridge.