Antonovka is a sort of apples, probably one of the most popular and popular among gardeners. This variety was once produced by selection, but today it is one of the most important places in the range of apples.
The most important advantages of Antonovka can be attributed to the long shelf life of the yellowish fruit color( more than three months).So the apple harvest, which is going to in September can lie before the New Year, and if you're lucky and even longer. A feature of the variety is the fact that over time the color of the peel varies. Initially, it has a greenish-yellow hue, but eventually the peel acquires a pronounced yellow color. And, of course, we can not fail to mention the taste qualities of the Antonov fruit. This variety has a unique juicy sweet and sour taste, which is sure to please everyone who at least once will try this variety.
Perhaps, it is because of so many positive qualities of antonovka that many housewives choose this particular variety for the preparation of
- exactly five kilograms of fresh apples;
- half a kilo of bell pepper( it is better that it was green);
- three hundred grams of garlic;
- for three hundred grams of parsley and coriander;
- salt - added to taste.
In principle, if there is no antonovka, you can always take any apples of acidic varieties instead of it and even if they are slightly ripe, this will not affect the taste of the dish.
Method of preparation:
First of all, you need to rinse the apples very carefully. After the fruits are dry, they are cut into four, and preferably six pieces and cut out the seeds and seed boxes.
The washed, sliced and peeled apples are piled into a saucepan and poured with a small amount of water. The latter is necessary only so that during cooking, apples do not burn out. Brew is necessary until the moment when the lobules are not boiled.
Cooked in this way apples must be crushed. To do this, you can use a metal sieve or a blender.
Now take the Bulgarian pepper, which, just like apples, needs to be washed and peeled from the seeds. After cleaning, the pepper along with the cooked slices of garlic are passed through the meat grinder. Greens after it is washed and dried, cut as small as possible.
By the time pepper and greens are ready, the mashed apples must be brought to a boil, after which they can add pepper with garlic, as well as greens. Salt is also added at this stage. Its number depends on the preferences of the hostess.
After the mass boils a second time, on fire it must be held for another ten minutes. At the same adzhik need to gently stir with a wooden spoon.
Hot mass is diluted in pre-prepared small glass containers and hermetically sealed using sterile caps. Cool the banks with adzhika left in an upturned form and wrapped in a warm blanket.
Keep the finished adzhika in a cool and dark place.