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Pickled Whole Apples

----- Original Message ----- 
From: Perany 
Sent: Tuesday, August 17, 2010 1:24 PM
Subject: roumanian pickeled apples

I'm so glad that I found you, perhaps you can help.
I was born in Roumania 70 yrs. ago and came to the new world when I was ten 
but I still cannot get the taste of these apples out of my mouth. They were 
bobbing in wooden barrels and tasted like alchoholic frizzy cider. The apples 
were whole not cut up and I believe they were made out of green non shinny 
shined apples.
Fifty years ago I happened to be walking on Delancy St. in New York and tasted 
them again but I have not been able to find then since. I would be very grateful 
if you could e-mail me such a recipe should you be able to find it.

Many thanks,


p.s. They did not taste like sour pickles

Hi Perany,

I could not find a Roumanian recipe. However, I did find a Russian recipe. See below.


Russian Pickled Apples

Green apples;
black currant leaves;

Pickling mixture:
20 cups (5 liters) water;
0.5 lb (200g) sugar (or 0.7 lb (300g) honey);
1.5 Tbsp salt
Pickling mixture instructions: 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 layer by layer. Cover apples with pickling mixture 
(level of pickling mixture must exceed level of apples). Put a wood circle (with 
diameter like the pot approximately) on top of the pot. Put some weight (about 3 lb 
(1,5 kg) - bottle with water, etc.) on top. Add more pickling mixture to apples if 
necessary. Keep for 30-40 days in a cool place until ready. 
Hi Phaedrus,

Thank you so much, I will try it if I can find the leaves. Would a market have them?



Hi Parany,

I have no idea about where to get the leaves. The use of certain leaves is probably more tradition than anything. There must be something you could substitute, but I haven't an inkling of what it might be. Both the recipe above and the one below originally called for cherry leaves or sour cherry leaves as one of the alternate choices, but I'm finding that CHERRY LEAVES ARE POISONOUS - SO USE THEM AT YOUR OWN RISK. Black currant leaves are not poisonous, as far as I can find. Below is another recipe that I found that says "oak leaves". Oak leaves should be easier to get, and oak leaves do not appear to be poisonous. However, oak leaves contain a lot of tannins, which might negatively affect the taste of the apples. Maybe grape leaves would work? Note that this second recipe is for quartered apples, not whole ones.


Russian Pickled Apples -  Russki Zasoleniyeh Yablohki
Yield: 1 gallon

3 lb Apples*
3 qt Water
1/3 c  Honey
8 ts Pickling salt
2 1/2 c oak leaves
5 ea Tarragon sprigs

Bring water to a boil.
Add honey & salt stir to disolve salt then turn off heat.
Allow your brne mixture to cool.
Core & quarter apples.
Spread some of your leaves & tarragon springs on bottom of your gallon jar.
Make a layer of apples over leaves.
Add another layer of leaves & tarragon then another layer of apples.
Do this untill all apples are used.
Lay a final layer of leaves & tarragomn over top.
Pour in brine until apples & leaves are covered.
Pour remaining brine into a 1 gallon freezer bag.
Seal bag then force into jar on taop of apples & brine.
Allow jar to remain at room temp for 6 days until the fermentation slows.
Remove brine bag from jar.
Cap jar tightly.
Place jar in a cool place 45 deg-F to 50 deg-F.
This can be done in a refrigerator.
In 35-40 days your apples will be pickled.
Store pickled apples in refrigerator for up to 10 days.

*NOTE: Use Grimes Golden or Granny Smith apples 

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Thuringian Recipes

Timm in Oregon sent these recipes:

Here are two more Thuringia recipes

Thüringian Bratwurst in Vinegar Caper Sauce 


4 Thüringian Bratwurst sausages
1 tablespoon butter
1 tablespoon flour
1/2 cup lager beer
1/2 cup meat stock
1/2 tablespoon vinegar
1 bay leaf
1 tablespoon capers, drained
1 lemon, juice and grated zest
Kosher salt to taste
Black pepper, freshly ground to taste


In a skillet, sauté the sausages in butter until brown. Take the sausages out.
Sprinkle the flour into the hot butter, stirring the mixture until it thickens 
and turns golden. Stirring continuously, gradually add the beer and the stock. 
The sauce should be thick and have no lumps. Add the vinegar and bay leaf and 
simmer for 10 minutes. Add the capers, lemon juice and lemon zest; season to 
taste with salt and pepper. 
Place the sausages back in the skillet and simmer in the sauce for another 
5 minutes or until the sausages are warmed through, over low heat.
Thuringian Wuerzfleisch mit Pilzen

Pork with Mushrooms


1-1/2 pounds pork cutlet
14 ounces fresh wild mushrooms or portobello mushrooms
4 strips bacon 
1 large onion 
2 tablespoons pork lard, divided 
Kosher salt to taste
Black pepper, freshly ground to taste
1 cup hot meat broth 
1 large Russet potato
1 bunch flat leaf parsley 


Cut the pork cutlet in fine strips. Wash and brush the mushrooms, let dry. 
Cut the bacon into cubes, peel and finely chop the onion. 
In a wide pot, melt 1 tablespoon of lard and fry the bacon. Remove the bacon 
from the pan with a slotted spoon and set aside. 
Fry the pork strips for about 10 minutes while stirring constantly until well 
browned and then season with salt and pepper. 
Melt the rest of the lard in a pot, cook the onions and cook until transparent 
over low heat. Add the mushrooms while stirring and then add the hot broth. 
Cover and cook for about 15 minutes. 
Wash the potato, peel and finely grate. Add to the sauce and stir to bind the 
sauce; cook for about 5 minutes and then stir in the bacon. 
Wash the parsley, shake dry and finely chop. Add salt and pepper to the 
Würzfleisch to taste, sprinkle with parsley and serve in the pan. 

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