Ingredients:

• 10 kg apples
• tarragon, cherry and black currant leaves
• for filling:
• 5 liters of water
• 125 g rye flour
• 0.5 st. tablespoons of salt, sugar and dry mustard

Cooking method: For urination, ripe apples of autumn and early winter varieties are used. It is advisable to take medium and small apples, light-colored, with dense pulp. Recommended varieties are Antonovka ordinary, Autumn striped, Pepin Lithuanian, Babushkino, etc. Apples should be freshly picked, perfectly healthy, without bruises.

Apples should be washed thoroughly. You can wet in wooden, glass, ceramic dishes. You can also use bags-liners made of food-grade polyethylene film. It is best to soak apples in wooden barrels. Line the bottom and walls of a well-washed and scalded barrel with pre-scalded straw - the straw gives the apples a golden color. Instead of straw, you can take cherry or blackcurrant leaves. Lay the apples in rows, stalks up. Every 2-3 rows shift with straw or leaves.

To pour apples, prepare a solution: bring 10 liters of water to a boil, add 400 g of sugar and 25 g of salt, 150 g of rye flour. Pour apples with cold solution so that it slightly covers the apples. Leave the barrel for 10 days at a temperature of 20-25 °C. Remove foam daily and add solution. After that, move the barrel to a cold place, such as a cellar. Here fermentation ends in 25-30 days.

Suitable for urination are medium-sized apples, with roach pulp, sour in taste, autumn and winter ripening. Antonovka ordinary is considered the best variety for this purpose.

After 15-20 days after picking, sort the apples, rinse well. Soak them in several ways.
Prepare a small wooden tub, enameled bucket or pan. Sew a bag of white material along the width of the dish and 20 cm longer. At the bottom of the bag enclosed in the container, put tarragon, cherry and black currant leaves in a layer of 1-2 cm. Then lay 2 rows of prepared apples, then greens again, and so on until the container is filled with fruits. Pull the ends of the bag and twist. Put a circle and oppression on top. Pour apples with a specially prepared filling (dilute rye flour, salt, sugar and mustard in a separate bowl with a small amount of water, pour boiling water, mix thoroughly, close the lid, let cool and stand).

Apples will be ready to eat in 35-40 days. They must be stored below 0°C.

Ingredients:

• 10 kg apples
• 500 g rye or wheat straw or 200 g blackcurrant leaves
• for filling:
• 5 liters of water
• 75-80 g salt
• 150-200 g sugar or honey
• 50-60 g malt or 75-100 g rye flour

Cooking method: If there is a basement or cellar, apples can be soaked in a slightly different way. In a prepared barrel with a capacity of 30-100 liters (it is better to take oak), line the bottom and walls with rye or wheat straw, which will give the apples a pleasant taste, smell, golden color and protect them from mechanical damage. Before use, rinse the straw and steam it with boiling water (if there is no straw, it can be replaced with blackcurrant leaves). Then put the apples in the container with the stalks up, layering every 1-3 rows with straw or blackcurrant leaves.
If the apples are not fragrant, you need to add spices or bee honey (in whole or in part instead of sugar). From spices, parsnips, celery, tarragon, blackcurrant leaves, cherries, mint and walnuts can be recommended.

Close the barrel filled with fruits with straw or greens on top, then with a napkin, under a circle and put a load. Lubricate the edge of the barrel with vegetable oil and fill it with a specially prepared filling. For pouring: prepare a boiled solution of water, sugar and salt; in 1 liter of this solution, separately brew malt or rye flour and after 10-15 minutes pour it into the main solution, mix. You can also add dry mustard.

The fruits, filled with a solution, withstand 6-10 days at a temperature of 18-20 ° C, and then lower them into a cold cellar. After 45-60 days, the apples are ready for consumption.

or

Ingredients:

• 10 kg apples
• 200 g green dill
• 400 g green blackcurrant leaves
• for filling:
• 5 liters of water
• 50 g salt
• 50 g rye malt
• 150 g sugar

Cooking method: Put dill and blackcurrant leaves on the bottom of the prepared linden tub. Lay the apples, layering each row with dill and currant leaves. From above, cover the fruits with the same greens, put a circle with holes, a load and pour in a specially prepared filling, which includes water, salt, malt and sugar.

Soaked apples are the most delicious delicacy - natural and healthy, no sweets are needed, a storehouse of vitamins is provided for you in winter!

Since childhood, I love pickled apples, their taste cannot be compared with anything!

It's very easy to make them at home! It is absolutely not necessary to have large containers (barrels), you can make pickled apples in a simple 3-liter jar. This recipe is especially relevant for urban residents.

Stock up on natural vitamins for the winter!

As always, the recipe with step by step photos:

Products:

• Apples "Antonovka"

• 10 liters of water
• 200 g rye flour
• 2 table. spoons of salt

Recipe for pickled apples in jars for the winter with a photo:

Varieties of apples need strong, with dense pulp, those that are well stored in winter.

I always take Antonovka - these apples are my favorites, they are always delicious: they make a magnificent, airy, most delicious apple. And pickled apples from Antonovka are the most beautiful and delicious: fragrant, strong with translucent pulp - delicious!

We choose apples of such a size that they crawl into the neck of the jar. I have 2-liter jars with a wide mouth, left over from Soviet times, when we had a lot of crazy Hungarian canned vegetables!

The current stores are a pitiful semblance of that incredible yummy that was produced in Hungary in the past, 20th century. Unfortunately, we are unlikely to try them, because. the state of agriculture and industry in this wonderful country now leaves much to be desired. A friend went there last year and said that everything is in decline, the fields are not sown, etc. In general, they ruined, so ruined, not only our country ...

So, wash the apples, put them in jars

Then you need to prepare the filling.

And it's very easy to prepare:

It took me 1.5 liters of filling for each jar. Banks two-liter.

Accordingly, I made a recalculation for the existing dishes

• 1.5 liters of water
• 30 g rye flour (50 g is also possible)
• 0.25 table. spoons of salt
• 2 kg of Antonovka apples

Combine rye flour, salt in a saucepan

And pour boiling water, stirring vigorously

Then it is better to break it all up with an immersion blender so that there are no lumps.

And they will appear in any case, even if you first dissolve the rye flour in a small amount of warm water and pour it with boiling water, lumps will still remain, so a blender will help you!

Then let stand, cool and strain through cheesecloth.

With this wort (filling), pour apples in jars

From above it is necessary to put oppression. Here your imagination will help you,

I used 1 liter bottles with my favorite blank as oppression -. Since the bottles are glass, you can’t imagine a better oppression.

If you take ordinary 3-liter jars, then you can use a regular nylon lid as oppression, as in. An additional pressure can be put on this lid, if necessary - for example, a glass jar or a half-liter plastic bottle filled with water.

It is better to put a jar of apples in a deep cup or plate and take it out to the cold, for example, to a balcony or loggia:

If there is room, then put it in the refrigerator, because. A small number of city dwellers have a cellar, but if there is one, then bring apples there - this is an ideal place.

The process will continue for 1-1.5 months, so the autumn time (before frost) is quite enough.

When the soaked apples are ready, the oppression can be removed, the jars can be closed with a lid, and the apples should be stored in the same brine in a cold place: in a refrigerator or cellar.

Apples can be stored for a long time even until summer, soaked apples in spring are especially tasty, they are saturated with brine, become translucent, very fragrant and incredibly tasty!

This year we were happy to eat soaked apples already in August (but for such a long storage you need a good cellar in the country).

The recipe for pickled apples in jars will make this yummy for everyone who does not have a cellar.

So in a city apartment, you can also cook and enjoy vitamin pickled apples all winter!

Bon appetit!

That's all for today! Cook with pleasure and share your impressions in the comments.

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Soaking apples began many years ago. Soaked apples have an excellent taste and retain all the beneficial properties. In addition, such blanks cannot be called expensive if you make them yourself and in the midst of the season. The main thing is to choose the right variety and follow the recipe exactly, and the result will not be long in coming.

Soaking apples began many years ago.

One of the main conditions for successful harvesting is the right variety of apples. Not everyone is considered suitable for urinating. Antonovka is considered the ideal variety, but other, well-ripened, hard late varieties can also be used. Among the best varieties are the following:

• pippin;
• snow calvin;
• titovka;
• grandmother's;
• tablet.

Harder varieties can also be used, but they need to be prepared in advance. Before starting the soaking, it is necessary to let them mature for at least 14 days.

Soaked apples in a jar for the winter (video)

Quick Recipe

You can cook apples pretty quickly. At the same time, the taste remains impeccable, but the waiting time is reduced as much as possible. This recipe is ideal for the most impatient and for those who simply do not linger on such blanks. It is enough to prepare all the necessary products to get started:

• 10 kg of apples;
• 250 g sugar;
• 1.5 kg of mountain ash;
• 50 g of salt;
• 5 liters of water.

Soaked fruits and berries were made in ancient times. The process of preparing this dish resembles sourdough or salting. The fact is that the fruits contain lactic acid fructose, at the very end of the sourdough, this substance changes its structure and is converted into alcohol. During urination, berries and fruits are naturally preserved, while their taste and useful properties do not disappear, but remain for a long time. This article will discuss how to cook pickled apples.

Preparatory procedures

In order to prepare soaked apples, you should take the fruits of hard (preferably winter) varieties. Antonovka is perfect. Titovka, anise and pepin can also be used. Harder apples should be aged for two weeks before soaking.

Selected fruits must be healthy, without darkening and scratches. Any slight damage can spoil all the fruits in the container. Fruits should be washed and soaked in glassware. You can use an enamel container, as well as any other suitable for preparing and storing food.

Cooking methods

You can cook pickled apples at home with the addition of a variety of spices, spices, herbs and other products. It can be kvass, flour, honey, sugar, mustard, lavender, mint, basil, savory, straw, currant, apple or cherry leaves, and so on. Here everyone chooses what he likes. The most famous ways of harvesting soaked apples are using honey, currant leaves, kvass and cinnamon. Below are the most common recipes.

Pickled apples in a barrel with cherry (currant) leaves

Required Ingredients:

• apples (preferably Antonovka);
• cherry (currant) leaves;
• water - 10 liters;
• salt - 40 grams;
• rye flour - 200 grams.

Cooking method:

1. To begin with, apples should be sorted out and washed in warm water.
2. Now, at the bottom of the wooden tub, you need to lay a layer of cherry or currant leaves. Prepared fruits must be placed on top.
3. Thus, several layers should be laid. However, the top of the apples should be covered with leaves.
4. After that, you need to prepare the brine. To do this, rye flour must be poured with boiling water and salt. The liquid should stand for several minutes.
5. Then the brine should be carefully filtered.
6. Next, the liquid must be poured into a container with apples and put the tub in a cool place. Yes, you need to put some oppression on top.
7. Remember: you should periodically add water to the dishes, because its level will decrease at first, and the fruit must be constantly covered with brine.

It will take about one month to prepare pickled apples for the winter.

Soaked apples with honey and mint

Ingredients:

• apples;
• currant, mint or cherry leaves;
• honey - 200-300 grams;
• water - 10 liters;
• salt - 150 grams;
• malt or rye flour - 100 grams.

Cooking method

1. First, the bottom of the dishes should be laid out with a thin layer of currant leaves.
2. Then you need to lay two rows of apples on them.
3. Now you need to place a layer of cherry leaves on the fruit.
4. After that, you need to lay out the fruit again.
5. Next, you need to cover the fruits with a thin layer of mint leaves.
6. Then you need to lay apples in two rows again.
7. Now you should close the fruit with a layer of fragrant leaves (assorted). If desired, you can put a couple of sprigs of mint on top.
8. After that, the contents of the container must be covered with a circle, and some kind of load should be placed on top.
9. Next, you need to make a brine. To do this, dissolve honey, salt and rye flour in boiled warm water. Then you should let the liquid cool, stir it, strain it and pour it into a bowl with apples. We do not remove the load!
10. Soaked apples should be kept for 4-6 weeks. Cooking recipes prescribe constant monitoring of the condition of the fruits in the container. Fruits must be completely covered with liquid, otherwise they will begin to deteriorate and become inedible.

Soaked apples with cabbage

Ingredients:

• cabbage - 4 kilograms;
• apples (small) - 3 kilograms;
• carrots - 2-3 pieces;
• salt - 3 tablespoons;
• sugar - 2 tablespoons.

Cooking method

1. First of all, you need to wash the apples and cabbage, peel and chop the carrots on a grater.
2. Then you need to combine chopped vegetables with salt and sugar and squeeze until juice appears.
3. After that, apples should be placed in a bowl for urinating, shifting them with a two-three-centimeter layer from the vegetable mixture. The fruits should be packed very tightly, so that there are no gaps between them. On top of each layer, you can pour cabbage juice or brine made from 1 cup of cool boiled water, sugar (1 tablespoon) and salt (1 tablespoon).
4. Fruits need to be covered with large cabbage leaves, put a large plate on top and put oppression on it. Apples should be kept at room temperature for two weeks. Then you need to move the container to a colder place and leave it there for another two weeks.

Soaked apples with mustard

Ingredients:

• apples;
• water - 10 liters;
• salt - 100 grams;
• sugar - 1 glass;
• mustard - 3 tablespoons.

Cooking method

1. First you need to prepare the filling. To do this, dissolve salt, sugar and mustard in warm water, bring the liquid to a boil and let it cool.
2. Then, straw should be laid on the bottom of the urination dish, apples should be placed on it and pour mustard brine over them.
3. In this form, it is necessary to withstand fruits for a month. In this case, you need to constantly monitor the level of liquid in the tank.

Soaked apples with rowan

Ingredients:

• apples - 10 kilograms;
• rowan - 3 kilograms;
• water - 10 liters;
• honey - 500 grams;
• salt - 50 grams.

Cooking method

1. Apples and rowan berries should be washed and placed evenly in the urination container.
2. Then you should prepare the brine. To do this, stir honey and salt in warm water, allow the resulting liquid to cool and pour it into a container with fruit.
3. Now you need to close the products with a clean cloth, press on top with a wooden circle, on which you should definitely put some kind of load.

According to this recipe, apples should be soaked in the cold.

The most suitable dish for urinating apples is a wooden tub or barrel. The container must be placed in a cool place, for example, on a balcony. After the fruits are cooked, it is best to arrange them in jars and store them in the refrigerator. Soaked apples are very appetizing if you put them in a tub with layers of rye straw. It well withstands the pressure of the upper layers and protects the fruit at the bottom of the dish from deformation. Apples are very tasty and acquire a beautiful golden hue.

Apples soaked in jars

Not everyone keeps wooden containers in their apartment. Alternatively, glass jars can be used. They should be voluminous, from three to ten liters. Housewives can safely prepare pickled apples in jars. The recipe for this snack is quite simple and does not differ radically from the above. Only rye straw should be cut as small as possible, and scalded with boiling water before use to make it softer. In principle, it can be replaced with cherry or currant leaves. As soon as the fermentation process comes to an end, you will need to pour the brine into a jar and roll it up with a tin lid. Such blanks are stored in a cool place. If you keep soaked apples in the refrigerator, then their shelf life will increase by several months.

Mint use

Many are wondering how to cook pickled apples in jars. The recipe for this dish does not imply special subtleties. However, experts say that if you put a small sprig of mint in a glass container with fruits, then the taste of the snack will change for the better. Not everyone likes minty freshness, but pickled apples absorb a strong aroma completely. At the same time, the taste of fruits softens, fruits become extremely useful and appetizing. Conduct an experiment and, when preparing soaked apples for the winter, put a sprig of mint in them. You will see, friends and relatives will definitely appreciate your culinary skills!

Now you know how to cook pickled apples at home. The recipes in this article will help you provide your family with fragrant and tasty fruits for the whole year. Bon appetit!