Soused Apples

• 4 pounds small tart apples
• Oak leaves (or black currant or cherry leaves)
• 2 quarts

Wash the apples and layer them with the leaves in a 2-quart crock.

Bring the water, honey and salt to a boil. Then cool to lukewarm. Pour the liquid over the apples. Place a weight on the top layer of apples to keep them immersed.

Place the crock in a large kettle (the apples are likely to ferment very actively at first; the liquid that bubbles out of the crock can then be poure