Business card - pickled apples
There are no indifferent people among those who have at least once tasted the pickles of the fermentation and pickling section of the Bobruisk separate structural unit of the Kirov District Pool. And everyone is delighted. About 200 tons of pickling products are harvested here per year and completely cover the demand for it in the entire region.
— We have already made 42 tons of pickled cucumbers, 10 tons of tomatoes, 700 kilograms of pickled garlic. We also produce Korean-style carrots and spicy beets ,” notes site manager Lyudmila Polevikova. — The volume of this product depends on sales, but we already have 200 kilograms of beets and 500 carrots. This week we will deal with pickled apples, and the fruits are Belarusian. Supplied by OJSC Rassvet named after K. P. Orlovsky, and the agricultural production company Kolkhoz Rodina. The plan is 20 tons. We also make sauerkraut as we progress.
Lyudmila Mikhailovna clarifies:
— We sell finished products in the Rodny Kut Belkoopsoyuz chain of stores in the Mogilev region. We pack in containers from 400 grams to 5 kilograms. I think the prices are very affordable. A kilogram of pickled cucumbers costs 2.71 rubles, cabbage with cumin - 2.49, tomatoes - 2.22, garlic - 10.50. You can also purchase them at the central markets of Mogilev and Bobruisk. From time to time, our representatives go to trade at Minsk markets or agricultural fairs.
Salting products are also sent for export to Russia. Only 50-60 tons of cucumbers are supplied annually, which is approximately 2/3 of the total volume.
— It would seem that many people know how to ferment cabbage and pickle cucumbers, but yours turns out especially tasty. What's the secret?
— The secret is not to deviate from the recipe. We prepare treats in barrels according to traditional recipes, much like our grandmothers and great-grandmothers. Eg,
Salt the cucumber like this. For a ton we take 15 kilograms of salt, 3.3 kilograms of fresh dill (in extreme cases, dry or combine dry and fresh), 5.3 kilograms of horseradish and 4.7 kilograms of garlic. All natural, no chemicals. We only add sorbic acid to kill bacteria.
The site workers also love their products. You can definitely find it on the table during lunch.
“I like soaked apples,” says Lyudmila Mikhailovna. “This is the calling card of our site, just like Korean carrots.” They are known and loved, they are taken most of all. We also try to expand the traditional range with new products from time to time. We recently experimented with salting a bucket of eggplants. In addition, we made salted stuffed peppers: the thick-walled peppers were not a success for us, but the small white ones were tasty. True, we don’t plan to produce it in large quantities yet; the recipe has not yet been worked out.
