Pickled scallops with lemon and apples

1.5 l water

45 g sugar

25 g salt

15 g rye flour
some flour to choose? we'll show

12 leaves lemongrass

7 leaves blackcurrant

7 leaves cherries

small apples

With a brush to wash the scallops without damaging the peel, then cut into quarters each.

Wash the apples, cut into slices, cut out the seed box.

Put apples and squash dishes in curing layers (height utensils should be higher diameter), shifting the lemon grass, leaves, currants (black) and cherries.

Water bring to a boil, add sugar and salt, stir until dissolved, let marinade to cool slightly, then add the flour lightly browned, pour marinade over the apples and squash, cover with boiled gauze (put it in several layers), lay on top of a wooden circle, and on He put the goods.

Insist pickled scallops with lemon and apples in a cool place, they will be ready when the brine will perform over oppression and stops foaming.