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Mochonye Yabloki
Soused Apples
Mochonye Yabloki
Very Russian, with a taste like wine.
Ingredients
4 lb (1.8 kg) small tart apples
Oak leaves (or blackcurrant, cherry)
3 pints (1.7litres) water
4 oz (120 g) honey
1 tablespoon pickling salt
Method
Wash the apples and layer them with the oak leaves in a 3 pint (1.7 litre) crock. Bring the water, honey and salt to the boil. Then cool to lukewarm. Pour the liquid over the apples. Place a weight on the top layer of apples to keep them immersed.
Place the crock in a large pan (the apples are likely to ferment very actively at first; the liquid that bubbles out of the crock can then be poured back in to cover the apples).
Cover the crock but do not seal tightly.
Check the apples after a few days to make sure they are immersed in the liquid; if not, add more. Store in a cool, dark place for 1 month.
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