How To Pickle Young Apple

Remove young apples from the tree, selecting smaller ones to cut into two pieces and larger ones into four pieces.

Collect about 7 pounds of young apples.

Prepare a brine with 4 liters of water and 3/4 cup of salt, then bring it to a boil.

Pour the boiling salt water directly over the cut apples to make them crispy and speed up the pickling process.

Let the apples sit in the salt water bath until completely cooled down, observing color change.

Transfer the cooled apples to a container and leave them at room temperature for 24 to 48 hours.

After 24 hours, taste the apples; if they are not too sour or tart, proceed to the next step.

Remove and discard the salt water from the apples, letting them sit for a few minutes.

Transfer the apples to a bowl, leaving a little salt water to help bring out the flavor.

Add 1 cup of sugar to the apples and mix until the sugar dissolves.

Optionally, refrigerate the apples overnight for extra crispiness.

After 24 hours in the fridge, sprinkle some chili flakes on the apples before serving.

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