Recipes for every family to enjoy delicious apples in any season. To make homemade preparations, choose fruits that have dense pulp and a sweet and sour taste. the best options for conservation for the winter there will be such varieties as "Pepin saffron", "Anis" and "Antonovka".

How to wet apples

For urination, you need to take the most ripe apples. If the fruits of the fruit tree have not yet ripened, they must be kept for a certain time at a warm temperature before starting the process: for example, it is recommended to leave autumn varieties for several days, and winter varieties for at least two weeks. If you are interested in how to soak apples for the winter, then know that, first of all, you need to prepare wooden barrels or tubs, the volume of which is not less than 10 liters. Wooden containers can be replaced with glass containers of the same volume, hermetically sealed.

Peeling apples at home in a tub

Before starting conservation, the tub must be soaked in water at room temperature, after which it should be thoroughly rinsed. To prepare the container for long-term storage, scald it with boiling water, this will eliminate all possible microorganisms. Upon completion of all actions, lay a layer of scalded rye or wheat straw on the bottom of the barrel. This component prevents damage pickled apples, gives them an amber hue and an unusual aroma.

How to soak apples in jars for the winter

Homemade pickled apples can be made using ordinary liter or three-liter jars- this method is considered the simplest. When cooking, it is better to supplement the workpiece with various fragrant herbs, for example, currant bush leaves or mint. For brine fermentation, it is recommended to take kvass powder, then after a couple of months you can enjoy a delicious soaked apple garnish. It is worth noting that the workpiece should be served with cucumbers, sauerkraut and cranberries.

Easy Pickled Apple Recipe

Who will refuse to eat fruits in winter, and even if they are soaked with red rowan? To prepare one of the most simple blanks for the winter, you must have:

• ripe fruit apple trees - 2-3 kg;
• rowan - 400 g;
• sheets of currant bush - 1 handful;
• honey - 50 g (calculation per liter of water);
• salt - 5 g.

Cooking will not take much time:

1. Lay the fruits of the apple tree in layers inside a clean jar, between them there should be rowan berries. The tails of the fruit should look up, so they ferment faster and soak in the marinade.
2. Make a brine: dissolve salt and honey in boiled water (it can be replaced with granulated sugar if desired).
3. Pour the liquid to the top so that it completely covers the components.
4. Cover the container with gauze, remove and wait until the products ferment.
5. After a few days, remove the excess foam from the jar.
6. Cover the container, hide in the cellar for a month or a half.

How to make pickled apples with mustard

At home this workpiece make it easy. To do soaked fruit according to the recipe, you will need the following products:

• apple fruits - 5 kg;
• water (normal) - 10 l;
• leaves of a currant bush;
• mustard - 3 tbsp. spoons;
• sugar (sand) - 1 cup;
• salt (preferably iodized) - 100 g.

Ripe apple fruits will turn into soaked if you do just a few things:

1. In a container filled with water, put salt, granulated sugar, mustard. Bring the mixture to a boil, then let cool.
2. Line the bottom of a saucepan or barrel prepared for urination with currant leaves, lay apples, pour cooled brine.
3. It is necessary to infuse the container before hermetic sealing for up to three weeks: the first 7 days - with room temperature the rest of the time - in a cool place.

Apples for the winter with cabbage in a barrel

Soaked fruits can provide you with winter time essential vitamins and minerals. With such processing, the taste of apple fruits is not lost, on the contrary, it becomes more piquant and refined. To get delicious pickled fruits for the winter, first stock up on all necessary ingredients. So, you will need:

• apple fruits - 3 kg;
• carrots - 4 pcs.;
• granulated sugar - 2 tbsp. spoons;
• cabbage - 4 kg;
• salt (preferably iodized) - 3 tbsp. spoons.

The canning process consists of the following steps:

1. Wash and shred the cabbage thoroughly.
2. Peel the carrots, grate it (large).
3. Mix the prepared vegetables, adding more salt, sugar. Remember to harvest with your hands so that the shredded cabbage releases the juice.
4. Wash the fruits of the apple tree, put them in a bowl (where the urination process will then take place), and fill the gaps between them with vegetables.
5. Lay a layer on top of fruits and vegetables cabbage leaves(2-3 cm thick).
6. Pour the ingredients with the juice that the cabbage gave. If it does not cover the contents, add another glass of cold water (previously adding one tablespoon of salt and sugar).
7. Again cover the future soaked fruits, vegetables with whole cabbage leaves, put a plate on top, press it with a load. Leave for two weeks at room temperature, then move the dishes for the same time, but in a cool place.

Preservation of apples for the winter with mint and honey

The taste of soaked apples aromatic additives every member of your family will appreciate it. Dessert can be eaten by everyone, even those who consider the calorie content of the foods they eat. To prepare an unusually tasty and healthy treat, you will need:

• apple fruits - 3-5 kg;
• mint leaves, cherries, currants;
• water - 10 l;
• honey - 300 g;
• salt - 150 g;
• rye flour or malt - 100 g.

To get fragrant pickled fruits for the winter, you need:

1. Put the leaves of a currant bush on the bottom of the prepared container with a thin layer, lay 2 layers of apple fruits on top.
2. Cover the contents of the container with a thin layer of cherry leaves, then apples again, then cover them with mint and repeat 2 layers of apple fruits again.
3. Lay the remaining leaves on top of the apple layer, add a couple of sprigs of mint.
4. Cover the container, and put the load on top.
5. You can make a brine: boil water, dissolve salt, honey, flour in it. Leave until completely cool.
6. Pour the well-mixed solution to the soaked fruits, while not removing the load. It is important to ensure that when soaking the object holding the oppression is completely covered with liquid, otherwise the preservation will deteriorate.
7. Keep the future delicacy at a temperature of 15 to 18 degrees, about 4-6 weeks.

Canning whole apples with lingonberries

Soaked apples can be made in glass bottles, enameled buckets or saucepan. The advantage of this dish is that all ingredients retain their vitamins, because they are not exposed to heat treatment. For canning you will need the following ingredients:

• apple fruits - 5 kg;
• lingonberries - 0.5 kg;
• granulated sugar - 0.5 kg;
• grape leaves- 0.5 st.;
• ordinary water– 2.5 liters (can be increased if necessary).

Soaked blanks at home should be done like this:

1. Thoroughly wash the berries and fruits, then put them in the prepared container. If you use a wooden barrel, then you must first prepare it: scald it with boiled water only, cover the bottom with straw or grape, currant or cherry leaves.
2. Spread the apples with the stalks up, while pouring each layer with berries. Before repeating the layers, you can lay sheets from the bushes.
3. Close the surface with the selected leaves, because it will be necessary to put oppression on top.
4. Prepare filling: dissolve sugar in boiling water, cool.
5. Pour the contents of the container with cold sweet liquid, put oppression.
6. You can take the workpiece to a place where the air temperature is below room temperature. If you soak apples in a barrel, then it is better to immediately put it in the place where it will be stored.
7. It is necessary to cork the container after the foam stops rising. This will happen in about 10 days.

Video: how to soak apples with barley straw and plant leaves

The process of making pickled apples is very similar to salting and urinating.. In all three methods of preservation, the safety of products is ensured by the lactic acid contained in vegetables and fruits, which is released as a result of fermentation.

There is no significant difference between the methods of salting. They distinguish urination, salting and salting, according to those products that are harvested for the winter. If these are vegetables, then the process is usually called salting, the cabbage is fermented, and the apples are soaked.

Reference! For pickling vegetables and fruits, brines with the addition of vinegar are used.

The benefits and harms of this snack

The calorie content of pickled apples depends on the ingredients that make up the brine, and on average it ranges from 40 to 70 kcal per 100 grams. Eating pickled apples brings great benefit because they vitamin composition does not change during cooking.

Soaked apples saturate the human body:

In addition, they contain a large number of various minerals.

Exclude pickled apples from your menu only for those persons to whom the attending physician prescribed diet food. For people suffering from various diseases gastrointestinal tract, sour foods may be harmful.

Differences in fruit varieties

Main fermentation difference different varieties apples is only in the duration of soaking. For example, for autumn and winter varieties (Antonovka ordinary, Bogatyr, Orlovskoye striped), the fermentation time is from 1 to 1.5 months. fermentation summer apples(Melba, White filling) takes much less time, from a few days to 3 weeks.

How to sour for the winter - step by step instructions

To date, allocate great amount recipes aimed at sourdough apples, both separately and together with other ingredients. In addition, sourdough began to enjoy great popularity not only in a jar, but also in a barrel.

in a barrel

Any autumn varieties of apples are suitable for the recipe, especially those that have a sour taste. Unripe fruits can be left warm for several days, and then try to ferment them in a wooden barrel, as our great-grandfathers did. For cooking winter harvest take these products:

1. First of all, you need to boil in large saucepan 10 liters of water. Sugar, salt, flour and spices are poured into boiling water.
2. The finished marinade is removed from the stove and allowed to cool to about 35 degrees.
3. At the bottom of the container you need to put leaves and berries, after which they are covered with two layers of apples. Rows of fruits and leaves with berries alternate until the barrel is completely filled.
4. After the container is completely filled, apples can be poured with marinade. In this case, the fruit must be completely covered with liquid.
5. A load is laid on top of the apples and left warm for 14-15 days. The foam that forms during the fermentation process must be removed daily. After this period, the barrel is lowered into the basement, where it is stored until spring.

You can eat pickled apples prepared according to this recipe after 40 days.

Next is a visual video with a recipe for making pickled apples in a 10 liter saucepan:

In the bank

For a hostess living in a big city, three-liter jars can become the most convenient container for making pickled apples. For three three-liter jars you will need the following ingredients:

Having picked up the ingredients, you can start cooking:

1. Bread is cut into small cubes and slightly dried in the oven.
2. Crackers, sugar, salt and cinnamon are poured with boiling water. The resulting marinade is set aside.
3. Apples and leaves are laid out in jars in layers. There should not be too many leaves, otherwise the brine may turn sour.
4. After laying, apples need to be poured with warm brine.
5. Banks are covered with gauze and put in a warm place for two to three days. After the fermentation process begins, they can be transferred to a cool place. After 45 days, the apples are ready to eat.

Further illustrative video with another popular recipe cooking pickled apples in a 3-liter jar:

Antonovka with cabbage

Sauerkraut apples can be made using a modern plastic container. A bucket or any other container must be scalded with boiling water before use. For this homemade preparation you will need the following ingredients:

Having picked up the ingredients, you can proceed to cooking:

1. For salting, the cabbage is finely chopped, and the carrots are rubbed on coarse grater. Then salt and sugar are added to them and the juice is set aside. Apples can be cut into quarters or used whole.
2. The bottom of the container in which the salting will be stored is laid with a layer of cabbage with carrots, which is then alternated with a row of apples. All the gaps between the apples are filled with cabbage and carrots. This operation is continued until the container is completely filled.
3. Juice, which is a stack from cabbage and carrots, pour on top of the apples. If there is not enough liquid to cover the top layer of the workpiece, take a small amount of boiled water, add a little sugar and salt to it and pour it into the container with the workpiece.
4. Apples are covered with gauze and oppression is placed on top of them. The blank is kept in a warm room for about 14-15 days and then taken to the basement.

With other vegetables

Apples can be pickled with cabbage, carrots and other vegetables. To get a delicious delicacy product, you can use pumpkin. Sometimes garlic is added to the container along with apples. To prepare homemade pumpkin preparations, you will need:

Antonovka apples are well suited for this recipe. Ripe intact fruits are thoroughly washed and the fermentation process begins.:

1. At the bottom of the container in which the salting will be stored, you need to place cherry leaves. Then apples and a pumpkin are laid on top of them in two rows. The process is repeated several times until the entire container is filled.
2. Now you need to prepare the marinade. To do this, put sugar, salt and spices in a pot of boiling water. Then, the resulting composition is removed from the fire and allowed to cool to 35 degrees. Pour apples and pumpkin with warm marinade so that they are completely covered with liquid.
3. capacity with homemade you need to put for two days in a warm place to ensure the start of the fermentation process. Then the apples are transferred to a cold place.

After about 45-60 days or a little earlier billet will be ready for use.

Recipe for quick cooking

If you don’t have time for a long sourdough, but you really like pickled apples, then you can opt for a recipe with rowan. To prepare it, you will need the following ingredients:

If necessary, the number of products can be reduced. Preparation is carried out according to this plan:

1. Ripe rowan and apples are thoroughly washed and placed in a selected container.
2. Water is heated and honey or sugar and salt dissolve in it.
3. The water is left to cool completely, and then poured into a container with apples and mountain ash, a wooden load is placed on top.

The containers are taken out for several weeks in a cold room. You can also speed up the fermentation of any apple simply by using softer varieties.

Next is a video with a recipe for making soaked apples with mountain ash:

How to store at home?

It is best to store homemade preparations in a cool place.. A basement or storage room is ideal for this purpose. The temperature in such a room should not fall below 0 degrees to avoid freezing of the liquid.

Alternative ways to save

Home salting is left in the same container in which it was cooked. Specially shift pickled vegetables in different containers for long-term storage is not necessary.

Attention! A small amount taken from the barrel pickled blanks can be stored in the refrigerator. To do this, brine must be poured into a container with vegetables and fruits.

pickled apples can be served as a simple a separate dish, and use in various salads . Forgotten homemade recipes used by our ancestors can not only diversify daily menu but also to enrich the human diet with vitamins and minerals. Home-made preparations are much more useful because only natural products are used for their manufacture.

Soaking is one of the most simple ways harvesting apples for the winter. Delicious pickled apples cooked at home are a great addition to salads, side dishes, meat, poultry, and fish.

What varieties of apples are suitable for urinating at home?

Whatever method of urinating apples you choose, you can only use late (autumn) varieties of apples that have a sweet and sour taste. Most often these are Antonovka, Anis and Pepin. Only ripened fruits are suitable for urination, therefore, after picking apples, they need to lie down for some time in warmth.

What is the best way to soak apples?

It is best to use barrels for soaking apples, but this method is no longer relevant, as it is very laborious. Housewives usually use large enamel pots or large-capacity glass jars, where you can easily put the right amount of apples.

Tips for making pickled apples at home:

• a container for urinating apples needs to be prepared: thoroughly clean using baking soda, wash and pour over with boiling water;
• as a load, you can use a flat plate, on which is placed liter jar with water;
• you should know that with any method of soaking apples, they actively absorb the brine, so you need to add it periodically, otherwise the upper layers of the apples will simply deteriorate;
• for 1 bucket of apples, approximately 5-6 liters of filling will be needed.

Soaked apples traditionally had three types of harvesting: regular (classic), sour and sweet. Let's look at each blank in more detail.

Soaked apples: a simple recipe

The soaking recipe is simple: apples are laid out in prepared containers, poured, the fruits are poured, the load is laid, and after one and a half to two months, you can take a sample.

For 1 kilogram of apples you will need:

• 1.5 liters of water,
• 4 tablespoons honey or sugar
• a handful of currant and cherry leaves,
• 1.5 teaspoons of salt
• cinnamon, cloves and mustard seeds (to taste).

1. Apples must be washed in warm water, and sort out, as only intact fruits are suitable.
2. The bottom of the container is lined with cherry and currant leaves, ripe apples are stacked tail up in dense rows. After two rows, it is necessary to lay a layer of leaves again and repeat the operation until the container is filled with apples almost to the very top.
3. Filling is better to prepare in advance. To do this, bring water to a boil and put all the ingredients listed above into it. The filling must be cooled to 30-35 degrees and pour apples with it.

Cover with a load so that they are completely covered with water. For several days, dishes with apples must be kept at room temperature to start the fermentation process, after which they must be removed in a cool place. Ready soaked apples can be served at the table in a month and a half or two.

Sour pickled apples with cabbage

There are many recipes for sour pickled apples, but the most original one is with cabbage. The cooking process is no different classic way soaking apples.

For 3 kilograms of apples you will need:

• 4 kilograms of cabbage;
• two carrots;
• 2 tablespoons of sugar;
• 3 tablespoons of salt.

1. Finely chop the cabbage, grate the carrots on a coarse grater. Then mix the cabbage, carrots, salt and sugar until vegetable juice appears.
2. Next, a layer of cabbage should be laid on the bottom of the prepared container, tamped, a layer of apples, then again cabbage, apples, etc. Upper layer- from cabbage. If allocated vegetable juice is not enough, then prepare a brine at the rate of one tablespoon of sugar and salt per 1 liter of water.

From above you need to lay oppression, as in the first recipe. For several days, the container with the workpiece must be kept at room temperature so that the fermentation process begins, after which the sour pickled apples with cabbage must be removed in a cold place for 1 month.

Sweet pickled apples

The recipe for sweet pickled apples differs from the usual (classic) only in that more sugar or honey is added to the brine.

To prepare 10 liters of filling you will need:

• 300 gr. honey or 400 gr. Sahara,
• 100 gr. rye flour,
• 150 gr. salt,
• currant and cherry leaves.

1. The container for soaking apples must be thoroughly washed, dried, currant leaves should be laid on the bottom. Place a layer of apples on top.
2. The next layer is cherry leaves. Next, again, a layer of apples, currant leaves, etc. should be laid. The last layer is cherry leaves.
3. To prepare the brine hot water it is necessary to dissolve all the ingredients listed above: sugar or honey, salt, rye flour. Cool the solution to room temperature and pour over the apples.
4. At the end of cooking, the workpiece is covered with a small load, as in previous recipes.

Sweet pickled apples are prepared for at least one and a half months at a temperature of +14 - +17 degrees.

Delicious pickled apples at home: 3 simple recipes

Soaked Antonovka apples are another way to preserve the harvest of your favorite fruits. A selection of recipes for soaked antonovka apples

Every housewife wants to keep a rich harvest of apples. There are many recipes for how to do this: boil jam, jam, dry, or simply store in the basement. However, in all these cases, fruits lose most of their benefits. Most The best way save Antonovka apples - urination.

Soaked antonovka apples - the basic principles of cooking

Even our distant ancestors soaked apples for the winter. For this, fruits of sour varieties were used: Slavyanka, anise and, of course, Antonovka.

The first step is to prepare the container in which the fruit will be soaked. It is better, of course, if it is a barrel, but if you do not have one, you can use glass jars or enamel pan. The container is washed thoroughly. Then doused with boiling water and dried.

In addition to apples, twigs and leaves are used for urination. fruit trees or berry bushes, as well as spices.

Choose medium sized apples. Fruit should not have damage and wormholes. The apples are washed and put into a container, shifting them with leaves and spices.

The brine is prepared according to the recipe. It mainly consists of sugar, spices and salt. In some cases, sugar is replaced with honey.

The resulting brine is poured over apples. A wooden circle is laid on top and pressed down with a stone or other load.

Gradually, the brine will be absorbed into the fruit, so you will need to add boiled water after a few days.

The barrel is kept in the cellar for a month. After this time, fruits can be eaten.

Recipe 1. Soaked antonovka apples

filtered water - five liters;

fresh apples antonovka;

currant and cherry leaves;

1. Apples should be of such a size that they freely enter the jar. Wash glass containers and sterilize over steam. Dry.

2. The right amount Pour water into a saucepan, add sugar and salt. Boil from the moment of boiling for five minutes. After that, remove it from the heat and cool the marinade.

3. Rinse the leaves of fruit trees and berry bushes and put them on the bottom of the prepared container. Fill the jar with apples, starting with the larger ones. Pour chilled marinade over fruits. Cover the throat of the jar with gauze and leave in a dark place.

4. After a couple of days, foam will appear on the surface. It needs to be removed. Add more marinade if necessary. The fruits must be completely covered with liquid.

5. Close banks plastic lids and send for a month in a cool place. After this time, apples can already be eaten, but the fruits will fully reach only after a couple of months.

Recipe 2. Soaked antonovka apples with rye flour

ten kg of antonovka apples;

rye flour - 200 g;

cherry and currant leaves;

boiled water - ten liters;

table salt - 150 g.

1. Select ripe, not too large apples without damage and wormholes. Wash them thoroughly and dry them.

2. Rinse currant and cherry leaves. Wash enameled or glass containers and pour over with boiling water. Put the prepared leaves on the bottom. Top with apples, then leaves again. Fill the container with apples, shifting them with cherry and currant leaves. The last layer should be spices and leaves.

3. Pour into a saucepan with warm water salt, rye flour and sugar. Stir until dry ingredients are completely dissolved. Cool down.

4. Pour apples with brine. They must be completely immersed in the liquid. Cover with a plate on top and set a small oppression. Leave the apples in a dark place for a week, topping up occasionally. boiled water.

5. After the allotted time, place the container with Antonovka apples in the cellar, and leave it there for a month and a half.

Recipe 3. Soaked Antonovka apples with prunes

filtered water - ten liters;

Antonovka apples - 20 kg;

1. Wash and dry the apples. The fruit must be ripe and free from damage and signs of rot.

2. Pour bran and prunes with a liter of boiling water and mix well so that not a single lump remains.

3. Dissolve salt and honey in nine liters of boiled water. Combine with bran mixture. Stir again.

4. Wash the barrel for apples, pour boiling water over it and dry it. Fill the container with apples and fill them honey marinade so that the fruits completely cover the fruits.

5. Place oppression on top and leave the container in a cool place. Remove the foam from the surface periodically and add the marinade. When the fermentation process stops, cover the container with a lid and put it in the cellar.

Recipe 4. Soaked antonovka apples with cabbage

ten kilograms of late cabbage;

table salt - 600 g;

sugar - ten tablespoons;

six kilograms of Antonovka apples.

1. We free cabbage heads from dried top leaves. We cut them into four parts and cut out the stalk. Shred some of the cabbage into thin strips. Pour 200 g of salt into it and mix, lightly kneading with your hands. Cut the rest of the cabbage into small pieces.

2. Wash and dry apples. The fruits must not show any damage or signs of rot.

3. Wash a barrel or an enamel pan, pour boiling water over it and dry it. We put fruits and cabbage mixed in a container. Sprinkle each layer with shredded cabbage.

4. We put a pot with ten liters of water on the fire, pour in the remaining salt and sugar. You can add your favorite spices. As soon as the brine boils, remove it from the heat and cool.

5. Pour the contents of the container with chilled brine. Place cabbage leaves on top. We cover with gauze, cover with a wooden circle and set oppression. Leave for five days at room temperature, periodically adding boiled water. We pierce with a wooden rolling pin and mix lightly. Mold is removed.

6. We transfer the container to storage in a cool place.

Recipe 5. Soaked antonovka apples with mustard

table salt - 100 g;

assorted apple, cherry and currant leaves;

dry mustard - 75 g.

1. We dilute mustard and salt in ten liters of water. Add sugar to taste. Stir and put the pan on the fire. Bring to a boil, stirring occasionally. Then remove the brine from the stove and cool.

2. The container in which we will soak the apples is thoroughly washed, poured over with boiling water and dried. We put on the bottom of the assortment of fruit leaves and berries.

3. Wash apples under the tap and dry. We fill the container with fruits, pressing them tightly to each other. Place leaves between layers. Pour brine over apples. The liquid should completely cover the fruit.

4. We cover the contents of the container with a plate or a wooden circle. From above we set oppression, and leave for a week. From time to time add boiled water and remove the foam. Then we place the container in the cellar. You can eat apples after a month and a half.

Recipe 6. Soaked antonovka apples with mint, basil and honey

currant leaves - two handfuls;

drinking water - ten liters;

basil - a large bunch;

flower honey - half a kilogram;

mint - a large bunch;

table salt - 170 grams;

rye flour - 150 grams.

1. Boil and cool the water to a warm state. Add salt, honey and flour to it. Stir until all ingredients are dissolved. Leave the brine to cool completely.

2. Put currant leaves in one layer on the bottom of a clean glass, wooden or ceramic container.

3. Select small apples. Wash them and dry them. Rinse the basil and mint and place on a paper towel.

4. Place apples in a container, shifting each layer with mint, currant leaves and basil. The last layer should be greens. Cover the fruit with a plate and place a weight on it.

5. Gently pour the contents with brine and soak for a month. If necessary, add boiled water. Foam from the surface must be removed. Then place the container in storage in the cellar.

Recipe 7. Spicy pickled antonovka apples

apples Antonovka - kilogram;

drinking water - one and a half liters;

cherry and currant leaves - 10 pcs.;

five cloves;

table salt - 7 g;

mustard seeds - 4 g.

1. Fruits and leaves are washed and dried.

2. We sterilize clean jars over steam and put apples in them, shifting them with cherry and currant leaves. Sprinkle mustard seeds on top.

3. Dissolve salt in hot water, add cloves and cinnamon. When the brine is warm, add honey and stir until it is completely dissolved. Pour apples in jars with the resulting brine and close them with plastic lids.

4. We stand for a week, then we send it to the cellar for storage.

• Leave freshly picked apples to lie down for a couple of weeks and only then soak.
• Apples should not be damaged or show signs of rot or wormholes.
• Do not use fallen apples for urination.
• Be sure to pour boiling water over the container in which you will soak the apples.
• Lay apples stalks up. So they are better saturated with marinade and begin to ferment faster.

• Make sure that apples are always covered with marinade.

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Portal Editor-in-Chief: Ekaterina Danilova

Recipes for soaked antonovka apples, the secrets of choosing ingredients and

Antonovka apples. How to wet for the winter?

Prepare adjika with apples - we have collected the best recipes for you on the site.

How to wet antonovka apples

For cooking, it is necessary to select winter or autumn varieties with tartaric taste and dense pulp. For urination, choose varieties such as "Ordinary", "Kamenichka", "Anis", "Babushkino". For cooking, use only healthy apples, which, after picking, managed to lie down for 2-3 weeks. Suitable for marinating glass, enamelware or wooden tubs. The latter must be soaked in water for several days to prevent leakage. After that, fill them with soda ash for 20 minutes (50 g per bucket of water). Pour out the solution, wash the barrels cold water several times, scald the apples with boiling water before laying. enamelled or glassware rinse in the usual way.

Learn and how to cook charlotte with apples. She will become great option desserts for gatherings with your favorite girlfriends.

Now you need to pour the solution. It is made from salt, sugar and malt. Prepare 420 g for 20 kg of apples granulated sugar, 100 g of malt and 220 g of salt. Prepare the wort from the malt: put 100 g of germinated barley in 100 g of water, heat it up and let it boil for 15 minutes. You can also use rye flour instead of malt. Before cooking, it must be diluted with cool water, which must be taken 2 times more than flour. After that, boil the mass with boiling water. Boil salt and granulated sugar in 10 liters of water, cool, pour fruit. It also does not hurt to add 30 g to the finished solution. mustard powder. Cover the workpiece with a circle of wood, and put a load on it. As a load, as a rule, they take a stone. The fill level should be 3-5 cm higher. Keep the workpiece for a week, adhering to a temperature of 18-20 degrees. This will allow her to wander. During this time, the fruits will absorb enough liquids, so you need to constantly add cold water. After a week, lower the vessel, along with its contents, into the basement or any room with a low temperature. The preparation can be eaten after 2 months. Following the same principle, one can prepare pickled apples antonovka in banks.

Soaked apples: 5 recipes for the winter

Who doesn't love pickled apples? Such people can be counted on the fingers. In order for this yummy to turn out, you do not need to make unrealistic efforts. Soaked apples are prepared very simply even in ordinary glass jars. If desired, you can use barrels or buckets. In any case, the result will be amazing.

Soaked apples are prepared very simply even in ordinary glass jars.

Soaked apples: a recipe at home for the winter

To prepare such fragrant and juicy fruit You do not need a huge amount of spices and all kinds of additives. Even with the most minimal composition, apples turn out so tasty that they cause real admiration.

• 9 kg of apples;
• 0.45 kg of sugar;
• 55 gr. Sahara;
• 75 gr. mint, raspberry, currant leaves.

1. Rinse the fruit, remove the ponytails and leaves.
2. Put leaves, apples and all remaining branches into a container for future harvesting.
3. The next step is to prepare the marinade. Pour a liter of water into the pan, mix it with sugar and salt, boil.
4. Cool the marinade, add cold water and pour into a container with apples.
5. Put oppression on top and pour the prepared marinade over the next seven days.
6. Insist after this for at least one and a half months in a cool place.

Important! It is necessary to choose exclusively sweet varieties of apples, if you plan to long-term storage finished product. In the same case, if long-term storage of the workpiece is not expected, you can use fruits of any variety that are currently available.

How to wet Antonovka for the winter

Antonovka is an ideal variety of apples that not only can, but also need to be soaked. It is these fruits in the process classic workpiece acquire special taste. Despite such a harsh way of preparing them, they not only do not lose their characteristic features, but also acquire a special flavor note.

• 4.6 kg Antonovka;
• 18 gr. currant leaves;
• 12 gr. mint leaves;
• 18 gr. cherry leaves;
• 9 liters of water;
• 0.35 kg of honey;
• 0.15 kg of salt;
• 0.1 kg of rye flour.

Antonovka is an ideal variety of apples that not only can, but also need to be soaked

1. Put the washed leaves at the bottom of the barrel.
2. Lay apples on top of them, alternating them with the same leaves.
3. From above, press everything with oppression.
4. In warm water, mix honey, salt and flour, cool this liquid completely.
5. Then pour it into a container with apples.

Insist at least one and a half months in a warm place.

How to make pickled apples in a bucket: a simple recipe

Many hostesses still think that apples can only be harvested in a special barrel. It is for this reason that they are afraid to wet apples on their own. In fact, in the process of their preparation, you can use absolutely any container, even an ordinary bucket. Accordingly, difficulties during harvesting simply cannot arise.

Many hostesses still think that apples can only be harvested in a special barrel.

1. Mix boiling water with mustard.
2. Brew rye flour and stir well to avoid lumps.
3. Add salt, prepared flour and mustard to cold water.
4. Cover the bucket with straw and lay apples on top, pour the brine and put the load on top.

Leave in a cool place for at least a month.

How to cook pickled apples in jars

The easiest and most convenient way to ferment apples is, of course, in jars. The procurement process is reduced to the most elementary actions. More fast food is simply unimaginable. It is very convenient to store fruits, since it is enough just to rearrange them in the refrigerator after finishing their urination.

The easiest and most convenient way to ferment apples is, of course, in jars.

1. Fruits must be washed and immediately placed in jars.
2. Mix water with salt and sugar.
3. Pour the resulting liquid into jars.
4. Cover the blanks with nylon lids.
5. Put the container in a warm place for a month and a half.

Important! You need to harvest only whole, without rot and any other damage to the fruit. If this rule is not followed, then the workpiece will simply deteriorate even before the due date for its proper preparation.

Pickled apples for the winter: the best recipe

Sauerkraut is honored in every home. Cooking her different ways, add all kinds of berries and vegetables to the composition. But few people can even imagine this product in combination with apples. This is despite the fact that pickled apples acquire an unusual, but amazing taste in combination with ordinary vegetable. You don’t even have to do anything really to make the soaked fruits so tasty and fragrant.

Sauerkraut is honored in every home, and when combined with apples, it becomes many times better.

1. Cabbage needs to be washed, the spoiled top sheets removed, finely chopped.
2. Wash the carrots too and immediately peel, chop the root crop on a grater.
3. Mix the vegetables and crush them a little with your hands, add sugar and salt.
4. Transfer to a container in which it is planned to ferment food, apples in the future.
5. Be sure to put cabbage there too, clogging all the free space with this vegetable.
6. In a small amount of water, dilute a spoonful of sugar and salt.
7. Pour the brine into the container.
8. Cover everything with whole, but washed cabbage leaves.
9. Install oppression on top of them.

Keep the workpiece at room temperature for about 14 days, and then move it to a cooler place for the same period of time.

How to cook pickled apples with sea buckthorn in pumpkin juice

Apples in this case are much more aromatic than pears. Salting them in this way is not at all difficult. Difficulties may arise only with the preparation pumpkin juice, but in this procedure there are no inexplicable subtleties and tricks. Fruits do not even need additional salt, they absorb everything they need from the components adjacent to them.

1. All products must be washed and dried.
2. Put the fruits in a container in which the salted fruits will be stored, sprinkle with sea buckthorn.
3. Peel the pumpkin, remove all the seeds from it with a spoon, cut into pieces and boil in minimum quantity water.
4. After softening the pulp, cool the broth and immediately pour into a container with the rest of the products.
5. Press down the fruits with a heavy load and hold under it for a week.
6. After that, transfer the container to the cellar.

Soaked apples are a primordially Russian harvest. In this way, fruits were stored until the very cold weather many years ago. Despite the fact that the recipe is already old, to this day the preparation is very popular. Certainly apples can fresh stored in the cellar, but it is soaked that they become even tastier and at the same time remain as useful as possible. Such a preparation will be eaten with pleasure by everyone, young and old, as pleasantly crispy, slightly sour fruits simply cannot leave anyone indifferent.

Soaked apples: a recipe at home for the winter, how to soak antonovka, simple, how to make it in a bucket, cook it in jars, pickled

pickled apples - amazing product, for the preparation of which fresh apples are soaked in a composition consisting of water, salt and sugar with the addition of spices. In the recent past, many housewives made pickled apples, especially in countryside. Over the years, the popularity of the dish has faded slightly. Despite this, some hostesses still delight families with this delicacy and know how to ferment apples at home for the winter.

The procedure for preparing pickled apples is similar to salting. Apples contain lactic acid. At the end of the leaven, the structure of the substance changes, and alcohol is obtained from the acid. Thanks to natural preservation, fruits retain their benefits and taste. We’ll talk about cooking treats, considering the best step by step recipes.

Calorie pickled apples

The calorie content of pickled apples is 40-70 kcal per 100 grams. The final indicator is determined by the products used to prepare the marinade.

Pickled apples are famous pleasant taste, but these are not all the advantages of the workpiece. Regular use pickled apples brings the body great benefit. The product has a low fat content, and the vitamin composition practically does not change during urination.

Soaked apples saturate the body with ascorbic acid, biotin and B vitamins. There are also many useful minerals in the preparation.

Pickled apples - a classic recipe for the winter

Autumn varieties of apples are suitable for urination, characterized by sweet and sour taste. Among them are Antonovka, Anis, Pepin, from which we usually cook charlotte. If you are going to pickle apples at home, use ripened fruits. After picking, keep the fruit warm for a while, then use for cooking as described below. classic recipe.

Ingredients:

• Water - 1.5 liters.
• Honey or sugar - 4 tablespoons.
• Currant and cherry leaves - 1 handful.
• Salt - 1.5 teaspoons.
• Cinnamon, cloves, mustard seeds - to taste.

Cooking:

1. First, sort out the apples. It is advisable to choose intact fruits that need to be washed in water.
2. Put currant and cherry leaves at the bottom of the container. Arrange the apples on top, tails up. After two rows, lay out the currant and cherry leaves again. Repeat the process until you run out of fruit.
3. Start filling. To do this, put the ingredients indicated in the recipes in boiling water. After boiling for two to three minutes, remove from heat and cool to 35 degrees. Pour apples with syrup.
4. Put a load on top so that the fruit is completely covered by the filling. Put in a warm place for two days. When fermentation begins, move to a cold place. After one and a half to two months, pickled apples are ready for use.

Videos cooking

Classic pickled apples are made in an elementary way. Of course, the household will have to wait a bit until the delicacy is ready, but the result compensates for the time spent. excellent taste.

Pickled apples Antonovka in a barrel

For the recipe, you will need ripe apples of the Antonovka variety, from which you also get excellent compote for the winter. If the fruits are not ripe, leave them in a warm place for a few days. Our ancestors used wooden barrels for pickling. If there is no such utensil, use regular jar which closes tightly.

Ingredients:

• Antonovka - 5 kg.
• Sugar - 2 cups.
• Rye flour - 1 cup.
• Salt - 3 tablespoons.
• Currant and cherry leaves - 10 pieces each.
• Lingonberries - 1 handful.

Cooking:

1. Put on the stove large saucepan, pour 10 liters of water, bring to a boil. Then remove from heat and cool slightly. Send sugar, salt and rye flour. Stir to break up lumps. Leave to cool.
2. Put currant and cherry leaves at the bottom of the barrel. Then a layer of Antonovka and again leaves. When finished laying out the fruit, pour the prepared syrup. Put a load on top and leave it warm for two weeks.
3. Skim off the resulting foam every day. Top up the syrup so that the apples are completely covered with it. After two weeks, transfer the workpiece to a cold place to slow down the fermentation process.
4. After 40 days, the apples are ready to eat. You will be pleasantly surprised by their taste. Keep the treat refrigerated until spring.

Video recipe

As in the first case, cooking pickled apples in a barrel at home is time consuming. But given the taste of the finished delicacy and long term storage is rubbish.

Apples Snow Calvil in a jar

Snowy Calvil is a variety that appeared thanks to the efforts of Ukrainian breeders. Today, Snow Calvil is grown in many countries, including Russia. soaked apples - delicious preparation, for the preparation of which pots, buckets and barrels are used. However, in urban conditions, not every housewife has such a container, and it is problematic to choose a suitable place for storage. In this case, it is more practical to use banks.

Ingredients:

• Water - 5 liters.
• Rye bread- 0.5 loaves.
• Apples.
• Cherry and currant leaves.
• ground cinnamon– 2.5 g.

Cooking:

1. Cut the bread into small pieces, put on a baking sheet and put in the oven. Dry until golden brown. Pour " rye croutons» boiling water, add cinnamon and set aside to cool.
2. To the bottom clean jars lay the leaves, lay the Snow Calvil on top. Add bread brine to each jar. Cover the containers with gauze or a loose cloth. After fermentation, move the apples to the cold.

Agree, it is more convenient to harvest pickled apples in jars than in a bucket or barrel. And if you are not afraid of experiments, make changes to the recipe. In particular, I advise you to replace sugar with honey, and instead of bread brine, use diluted rye flour or kvass. Just do not overdo it with the amount of currant leaves, otherwise the treat will turn sour.

There are a considerable number of recipes for making pickled apples. And each has advantages and disadvantages, but if done correctly, the result will never disappoint. And the following tips will help in this.

• For harvesting for the winter, use ripe apples without damage and worms. small fruits ferment whole, and cut large ones into quarters.
• Use a clean container for urination. Be sure to clean the pot, bucket or jar with soda, then rinse with boiling water.
• Remember, no matter how you soak, apples absorb the brine. Therefore, check the container regularly and add liquid if necessary. Otherwise, damage to the product cannot be avoided.
• To bring out the taste of apples, add a few sprigs of lavender, mint, or

Soaked apples "Antonovka" at home - this is the easiest, most delicious and popular way to harvest fruits in the winter. It is customary to ferment fruits in tubs or barrels made of wood, but it is also suitable for urban conditions. glass container. For more flavor, along with apples, it is worth using fragrant herbs, leaves of berries, shrubs, mint. Together with fruits, you can ferment cabbage and lingonberries - it turns out a very juicy and appetizing snack.

The specific taste of soaked apples is familiar to everyone since childhood. For such an appetizer, the main thing is to choose suitable grade fruit. good choice will become the Antonovka variety, as it has a dense pulp and a harmonious combination of sweet and sour tastes. For the recipe, it is better to use ripe fruits, and unripe ones are recommended to be kept for several days just in an apartment.

Cooking method:

1. Traditionally, apples are soaked in a tub. They are laid with the stalks up so that the fermentation process goes faster. Layers of cherry and currant leaves are distributed between the fruits.
2. We make a pickle. A kilogram of fruit takes 1.5 liters of boiled water, four spoons white sugar and a spoonful of salt.
3. We add the prepared brine to the fruit, put a load on top and cover the “design” with clean gauze.
4. Apples need to be kept warm for several days to start the oxidation process. After that, we clean them in a cool place for 1.5 months.

How to cook in a bucket

If your arsenal is not found wooden tub, and you don’t want to mess with banks, then a simple enameled bucket will come to the rescue. The main thing is that the container is free of rust and chips.

Before starting the process of soaking apples, the container must be processed hot water by dissolving soda in it, and then rinse it well plain water. We need apples whole, without defects, of medium size.

Cooking method:

1. The displacement of a standard bucket is eight liters, so we will take 6 kg of apples. For the marinade, prepare 180 g of salt and granulated sugar. We also need raspberry and currant leaves (approximately 15 pieces each).
2. We wash the leaves of berries and fruits. At the bottom of the container we lay out the berry leaves and put the fruit with the stalks up. We also make a green layer between the apples.
3. In boiled water, stir salt and granulated sugar. Pour the resulting brine to the fruit, cover the bucket with a cloth and keep for three weeks in a cool, dark place.
4. As soon as the pulp of apples is salted, the fruits can be transferred to jars along with the marinade, close them with a lid and put in the refrigerator.

with mustard

The classic recipe for soaked apples involves the addition of sugar. But honey will give the fruit a special sweetness, and mustard will make its taste sharper and allow the fruit to retain density after salting.

Cooking method:

1. We cover the bottom of the tub with straw, put the first layer of apples on it, then straw and fruit will go again, and so on to the top of the container. Straw can be replaced with leaves of berry bushes and fruit trees.
2. For brine in ten liters of water, dissolve a glass of granulated sugar, half a glass of salt, three tablespoons of mustard and two tablespoons of honey. As soon as the marinade boils, turn off the heat, give the composition time to cool, and then pour apples over it.
3. We close the fruit with straw, cover the tub with the contents with clean gauze and fix it with a metal ring. We put oppression on top.
4. We remove the snack in a cold place for 1 - 1.5 months.

Soaked apples "Antonovka" in jars

Soaked apples are a truly Russian product, because even our great-grandmothers knew how to preserve all the benefits and taste of this fruit until spring. There are many recipes for sourdough apples. various additives, but they are all designed for bulk barrels. Today's housewives are modern city dwellers who cook pickled apples in ordinary three-liter jars.

Cooking pickled apples in jars:

1. We take whole fruits of apples. big fruits cut into slices, small ones can be left whole. We lay out the apples in clean three-liter jars.
2. Let's prepare the brine: for five kilos of fruit you will need 2.5 liters of water and a spoonful of white sweet sand and salt. We add dry ingredients to water, boil and then fill jars with their contents with hot marinade.
3. We cover the containers with lids and send them to the refrigerator. If after a month the fruits are not salted, then we just wait another half a month.

With rye flour

"Antonovka" is the undisputed leader among other varieties for the preparation of pickled fruits. And the use of rye flour will give them a special delicate taste and aroma.

In order for apples to remain dense after soaking and cause appetite, it is worth using cherry and currant leaves.

Cooking method:

1. We take ripe apples without defects. We wash the fruits from dust and dry them well.
2. The container in which the fruit will ferment should be poured over with boiling water, dried and covered with leaves on the bottom.
3. Lay the apples on top, cover them with leaves and fill the container in layers. The final layer should be from herbs.
4. For brine, we need ten liters of water (for 10 kg of apples), a glass of sugar and rye flour, as well as 130 g of salt.
5. In boiling water, stir salt, flour and sweetener. Cool the marinade and pour into a container with apples. Fruits should completely go into the brine, for this it is worth pressing them with oppression from above.
6. We keep the workpiece in a dark place, and after a week we rearrange it in a colder place, for example, in the cellar. After 1.5 months, it will already be possible to eat soaked fragrant apples.

Cooking with cabbage

Soaked apples with vegetables are not only appetizing, but also very healthy. When urinating, apples, together with cabbage, form trace elements necessary for the body, so you should definitely include such a preparation in your diet in winter.

Cooking method:

1. For the recipe, we will take 3 kg of apples and the same amount of cabbage, as well as three carrots, three tablespoons of salt and two tablespoons of white sugar.
2. We sort out the apples, chop the cabbage, three carrots on a grater. We mix the carrots with cabbage, sprinkle with salt, sugar and knead the vegetables well with our hands so that they highlight the juice.
3. Layer apples and vegetables in a bowl. We close all the gaps with cabbage, and the final layer should also be from vegetables.
4. If your cabbage is not very juicy, then you can add a little boiled water to the apples.

We put a load on top and leave the apples with cabbage for 7 - 9 days at a temperature not lower than 14 degrees. Then we rearrange the workpiece in a colder room for three weeks. The benefits of pickled Antonovka apples have long been proven by nutritionists, but those who have stomach problems should not get carried away with such a dish.

The benefits of pickled apples

1. Not many people know, but pickled apples bring invaluable help to our body, especially in the fight against fungal, viral and bacterial diseases. Pickled fruits contain a large amount of ascorbic acid, which acts as a very strong antioxidant.
2. Soaked fruits render beneficial effect and the work of the gastrointestinal tract. First, they have more pectin than before soaking. Secondly, in terms of the amount of probiotics, they are not inferior to yogurts and others. fermented milk products. Therefore, the use of such a snack will speed up metabolic processes in the body, as well as restore the functioning of the intestines and stomach.
3. An important point is that pickled apples contain calcium, iron, zinc and vitamin D. All these elements are necessary for the normal condition of bones, joints and cartilage.
4. Women should pay special attention to such an appetizer, because it will help maintain their figure and beauty. If you include pickled fruits in your diet, the skin will become more elastic, acne will disappear and small wrinkles will be smoothed out.

Rye straw can be used for rinsing fruit, which will give the fruit a special taste, aroma and beautiful color. The main thing is that the straw is fresh, without unpleasant odors and foreign odors, as well as mold.