Sweet Sour Apples

Honeycrisp.com apples
2-4 cinnamon sticks, crushed
1 lemon, juice & zest
4 tablespoons sea salt
7-8 cups filtered water

  1. Combine crushed cinnamon, lemon juice, zest, sea salt, and filtered water in a medium pot.  
  2. Heat over medium heat until barely simmering and salt is dissolved.  
  3. Remove from heat and cover to let steep and cool 30 minutes.
  4. Slice the tops off 2 of the apples and reserve tops for packing the jars.  
  5. Quarter the apples and slice very thinly.  
  6. Pack sliced apples tightly into 2 quart jars, careful not to bruise them as you press down. 
  7. Fill the jars with salty water, transferring cinnamon pieces and all. 
  8. Place a reserved apple top in each other jars to submerge the slices in the liquid.  
  9. Cover with coffee filters or cheesecloth.  Leave at room temperature for 5-7 days, testing around 4 days to gauge how sour it is.  The longer it's left at room temperature, the more sour (and less sweet) it will be.  The fermented apples will keep for 3-6 months in the refrigerator, as the cold temps will halt the fermentation process right where it's at. 

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        Thanks to theadventurebite.com for the recipe

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