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The Hirshon Russian Brined Apples - ясные яблоки

The Hirshon Russian Brined Apples – ясные яблоки

  • Total Time: 0 hours


Units Scale
  • Enough apples to fill a one gallon mason jar (11 apples, small to medium are perfect) – late harvest yellow (never red!) firm varieties are traditionally used in Russia, the only ones to fit that description that are easy to find are golden delicious. If possible, try local farmers market apples that fit the bill instead!
  • small handful of mint leaves
  • small handful of dill fronds (TFD ADDITION – original recipe called for all mint, replace with mint if you want the original)
  • Filtered water (about 8 cups)
  • 2 tablespoons whole rye flour
  • 2 tablespoons sprouted (malted) rye flour
  • 1/2 tablespoon salt
  • 1/2 cup honey (TFD prefers buckwheat honey in this recipe)
  • 1/2 fresh horseradish root, peeled and cut into pieces (TFD addition, not in original recipe)
  • 1 1/2 tablespoons of rye sourdough starter
  • 4 washed sour cherry leaves, if available
  • 1 gallon mason jar with lid


  1. Wash apples, dill and mint, and place them in a gallon mason jar with the dill and mint closer to the bottom. Try to wedge the apples to that they stay below the shoulder of the jar. Ideally, they should be wedged so they can’t move at all.
  2. Pour water into the jar to measure how much you need, then pour it into a sauce pan.
  3. Add rye flour and sprouted rye flour, whisk well. Add salt.
  4. Bring to slow boil whisking frequently; remove from heat. Cool. Add honey and stir to dissolve. This is your brine.
  5. Add rye sourdough starter to the brine, whisk until dissolved and frothy.
  6. Pour the brine over the apples so that there are a couple of inches of liquid above the apples.
  7. Cover tightly. Leave at room temperature for 5-6 days. You will notice fermentation activity the next day.
  8. Twice a day (or more often, if able) remove white froth that forms on top of the brine with a spoon.
  9. If you notice the water level going down, you can add more water (boiled and cooled). It happens because apples absorb water, and some absorb more than others.
  10. Transfer to refrigerator; and allow to ferment 30-60 more days. The apples get better with longer storage.
  11. Keep in refrigerator up to a year.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 161.25 kcal
  • Sugar: 36.11 g
  • Sodium: 897.45 mg
  • Fat: 0.18 g
  • Saturated Fat: 0.03 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 42.04 g
  • Fiber: 1.38 g
  • Protein: 1.16 g
  • Cholesterol: 0.0 mg

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