Soaked apples for winter

1. In a three-liter jar we stack, alternating layers: currant leaves, rowan berries and apples.
2. Prepare the syrup, for which we add sugar and salt to the water and bring the liquid to a boil. We let it boil for just a couple of minutes, stirring at this time so that the sugar and salt completely dissolve.
3. Cover the jar with gauze, folded in several layers, and leave at room temperature until the fermentation process begins (3-5 days).
4. Close the jar tightly with a lid and put it in a cold place for 4 weeks (minimum term), and preferably longer. But after 4 weeks you can try them.

Store soaked apples in the cellar.

Bon appetit!