Green apples;
black currant or cherry leaves; Pickle:
20 cups (5 liters) water;
0,5lb (200g) sugar (or 0,7lb (300g) honey);
1,5 Tbsp salt
Pickle cooking: boil all ingredients together, and then cool.
Cover the bottom of glass pot (traditionally, wood barrels are used) with black currant leaves.
Put 1 level of apples, and then cover this with leaves. Put all apples with leaves into the pot by analogy. Pour apples with pickle (level of pickle must exceed level of apples). Put above wood circle (with diameter like the pot approximately). Put some load (about 3lb (1,5 kg) - bottle with water, etc.) above. Pour some pickle into apples if necessary. Keep for 30-40 days until ready.
