Apples soaked in salt water

[Anonymous]

I cut the apple in quarters, remove the core.

Then holding a half (2 quarters) together, I slice, but keeping all the slices in their original apple position by holding them in place as i cut. Then I put in a small rectangular or square container face down. It looks like it's half an apple, not sliced. Then none of the cut faces get air exposure so nothing browns. Lock tight containers also help.

[Anonymous]

Anonymous wrote:I cut the apple in quarters, remove the core.

Then holding a half (2 quarters) together, I slice, but keeping all the slices in their original apple position by holding them in place as i cut. Then I put in a small rectangular or square container face down. It looks like it's half an apple, not sliced. Then none of the cut faces get air exposure so nothing browns. Lock tight containers also help.

I core and slice, then reassemble the slices in their original shape and put a rubber band on the outside. Also keeps the cut part from turning brown with no soaking required.

[Anonymous]

Just spray with some lemon juice. It also prevents darkening and doesn’t taste as weird as salt on apples.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I cut the apple in quarters, remove the core.

Then holding a half (2 quarters) together, I slice, but keeping all the slices in their original apple position by holding them in place as i cut. Then I put in a small rectangular or square container face down. It looks like it's half an apple, not sliced. Then none of the cut faces get air exposure so nothing browns. Lock tight containers also help.

I core and slice, then reassemble the slices in their original shape and put a rubber band on the outside. Also keeps the cut part from turning brown with no soaking required.

This and the half apple trip are smart.