Pickled apples are now a fairly popular delicacy. This method of harvesting fruit has been known since ancient times, when our ancestors were not yet familiar with sterilization. Even the famous writer Vladimir Soloukhin dedicated a story of the same name to this dish.

With a calorie content of only 40-60 kcal per 100 g, all useful properties are preserved, therefore such apples are a storehouse of vitamins, and the soaking process itself is not difficult.

The simple recipes described below with a photo will tell you step by step how to make soaked apples in various ways at home.

The benefits and harms of soaked apples

This delicacy is not only very tasty, but also low in fat. When urinating in apples, vitamins of group B are preserved, as well as A, E, D. The composition also contains many minerals.

Thanks to plant fibers and fiber, the product has a beneficial effect on the digestive system and helps to get rid of constipation, and its bactericidal properties normalize the general intestinal microflora. The restoration of normal metabolism is also observed.

The increased presence of ascorbic acid helps to stimulate the immune system and strengthen the body's defenses.

But this food can be harmful if abused. Use is contraindicated in case of increased acidity of gastric juice, as well as in diseases of the digestive system, such as gastritis, stomach or intestinal ulcers.

Before you start making soaked apples, pay attention to the following:

• It is best to use winter or hard late varieties of apples. Pepin, antonovka, anise, titovka will do. The fruits must be whole, free from dents and rot;
• Only ripe fruits are suitable for urinating, therefore, after harvesting, they need to be allowed to lie in a dry, warm place for a couple of weeks;
• Choose and buy products carefully from trusted summer residents or gardeners, as imported apples may be sprayed with chemicals that will release toxins during the soaking process;
• Before harvesting, all fruits must be thoroughly rinsed;
• For the first time, stock up on cold boiled water, because at first the fruits will intensively absorb liquid.

The easiest recipe for soaked apples

Ingredients:

• Sugar - 300-400 g;
• Autumn or autumn-winter fruits - one bucket;
• Branches with raspberry, cherry, currant, lemon balm leaves.

Let's first prepare the fruits:

1. We wash them under running water, remove the leaves and stalks;
2. Put branches with leaves on the bottom of the dish - exactly half;
3. We put fruits on them (it is undesirable to crush and tamp);
4. Cover with the remaining branches so that the fruits are completely covered. You can use 2-3 sprigs of mint, it will have a wonderful aroma.

Cooking the marinade:

1. Boil 1 liter of water, add salt and sugar, stir quickly until they are completely dissolved;
2. Let cool and dilute with boiled cold water to the required amount. A bucket of fruit needs about five liters of liquid;
3. Fill the contents completely with marinade to the brim;
4. Put a round flat plate on top, which is called oppression. We install the load. The marinade should be added a little over the next seven days. After this period, we take out the container in a cool place and leave it for 40-45 days.

Homemade soaked apples can be easily prepared on your own. It doesn't take much time and effort.

Pickled apples White filling

Many are interested in whether it is possible to preserve white filling in cans. Although this variety is not quite suitable for soaking, this recipe ultimately produces apples that taste and look soaked.

Composition of products (for a two-liter jar):

• Sugar - two large spoons;
• Apples "white filling" - 1 kg;
• Salt - one large spoon;
• Horseradish leaf;
• Carnation - two buds;
• Table vinegar - three tablespoons;
• Cherry leaves - 3-4 pieces;
• Water.

Cooking scheme:

1. First, wash, sterilize, dry the jars. Boil the lids;
2. Sort out the fruits, put aside the damaged and wormy ones, wash and dry;
3. Put a clove and cherry leaves down in a two-liter jar, then a horseradish leaf. You can also add a little black currant leaves;
4. Put the fruits in a dense layer in a jar, and pour boiling water, cover with a lid and leave to stand for a few minutes;
5. Remove the lid and carefully set it aside, it is necessary for rolling the can. Pour boiling water into a container and bring it to a boiling state;
6. Pour salt and sugar into a jar, pour in vinegar. Pour boiling water over to the top again and roll up.

Terrific mountain ash recipe

Cooking according to these instructions will help you achieve an interesting and original taste of the usual soaked apples.

Soaked apples recipe includes the following ingredients:

• Rowan berry - 3 kg;
• Apples - 20 kg;
• Sugar - 500 g;
• Water - 10 liters;
• Salt - 50 g.

Cooking steps:

1. Boil water and cool slightly, dissolve salt and sugar in it;
2. Put the fruits, previously sprinkled with mountain ash, in a large container;
3. Pour the marinade on top so that it completely covers the fruits;
4. Install the oppression and put the load (brick, dishes with water). The brine should completely cover the oppression;
5. After 5-7 days, place the container in the cold. Within seven days, you can top up the marinade as needed, if the oppression is not under the brine layer;
6. After 30 days, our product will be ready for use.

Apples in pumpkin juice with sea buckthorn

When cooked, they turn out golden, beautiful color, sweet and very healthy.

Cooking scheme:

1. Rinse sea buckthorn berries and apples under running water and dry. Take 100 g of berries for 4 kg of fruit;
2. Place the fruits in a container, sprinkle with sea buckthorn;
3. Pour over pumpkin juice. To make it, take a ripe pumpkin, peel, cut into slices and cook with a little water. Mash the finished pulp in the broth, cool and pour this mass over the fruit;
4. Press down with a load for 7 days, then the blanks must be lowered into the cellar.

How to wet Antonovka for the winter

Antonovka is considered the ideal variety of apples that can and should be soaked. Thanks to the classic harvesting process, these fruits acquire special flavor notes.

Ingredients:

• Mint leaves - 12 g;
• Antonovka - 4.6 kg;
• Cherry leaves and currant leaves - 18 g each;
• Honey - 0.35 kg;
• Water - 9 liters;
• Rye flour - 0.1 kg;
• Salt - 0.15 kg.

And now a step by step recipe:

1. Place the washed leaves on the bottom of the keg;
2. Lay fruits on them, cover them with the same leaves;
3. Press down with oppression;
4. Mix flour, honey and salt in warm water, cool this mass completely;
5. Next, pour it into the fruit barrel;
6. Insist in a warm place for at least 1.5 months.

As you can see, you can make homemade pickled apples in jars or any other convenient container. You just need to carefully prepare it. You can experiment with the number of components and adjust their amount at your discretion.

Video: Recipe for soaked apples with rowan

Our ancestors did not have as many opportunities to indulge in desserts as we do now. On the other hand, the traditional Russian cuisine “delicious treats” were prepared exclusively from natural ingredients with a rich vitamin composition.

One of these delicacies is pickled apples, which, depending on the method of preparation - simple, sour or sugar - can be both an appetizer to start a meal, and its sweet end, as well as a spicy ingredient in salads and other complex dishes.

Apple fruits preserved in this way retain their vitamin composition as much as possible, and this is ascorbic acid, vitamins A, E, D and group B, which are so necessary in winter. There is also a whole range of important minerals: iron, calcium, potassium, silicon, iodine, phosphorus, zinc and many others.

It is important that even those who are losing weight and those who simply monitor their weight can afford such a dessert. Indeed, in 100 g of pickled apples, depending on the method of urination, there are only 40-69 kcal and a huge amount of coarse fiber that cleans and activates the intestines. And the lactic acid bacteria contained in the product restore the intestinal microflora

However, this useful product can harm those who suffer from gastritis, ulcers and other inflammatory processes in the gastrointestinal tract, as well as pancreatitis and urolithiasis. Pregnant women who are prone to edema should be careful to eat soaked apples.

What varieties of apples are suitable for harvesting

This is a very important point. As appetizing as these fruits look in the display case, not all of them are suitable for peeing. Antonovka is considered a classic variety for this purpose. Experienced chefs also recommend the varieties of pepin, anise, titovka.

In any case, the apples should be ripe, but not flabby. Instances with the slightest signs of damage must be discarded, otherwise the entire party can be ruined.

Choosing the right cookware

It is optimal to use a wooden barrel with oppression for soaking - this is a circle made of wood, which is placed on top of apples and pressed down with a heavy load. This method has developed historically, and this is quite justified: those who have tried pickled barrel apples will confirm that in this form they acquire a special taste and aroma.

It also saves the hostess time, which is spent on packing and pre-processing cans. However, in the conditions of a modern city, not everyone can afford to place a whole barrel in an apartment, therefore, a variety of glass, ceramic, enameled dishes, in extreme cases even food grade plastic, are quite successfully used for urinating.

Classic recipe

You don't need any special tricks to please yourself and your loved ones with the simplest option of pickled apples. To do this, well-washed apples are laid out in jars and the filling is prepared at the rate of 120 g of salt for 10 liters of water and exactly the same amount of sugar.

Apples are poured with this liquid, closed with ordinary plastic lids and left for storage in a dry, cool place, protected from sunlight. Pickled apples are delicious and flavorful on their own. But various additives will help to diversify the sensations: cinnamon, oregano, rosemary, leaves and berries of garden trees and shrubs, and so on.

With rowan

A pungent taste and a spectacular look will give the apples soaked with rowan berries. For 10 kg of apples, you will need 1.5 kg of mountain ash, as well as 5 liters of cold water, 250 g of sugar and 75 g of salt.

Water with loose ingredients dissolved in it must be boiled and cooled. Put the washed apples and berries in layers in containers and cover with brine, press down with a load and store for two weeks at a temperature of about +16 ° C, and then put in a cool room.

With sea buckthorn

The variation with sea buckthorn looks bright and cheerful and contains a rich vitamin composition. And if you add the same rich orange ripe pumpkin to this set, you get a completely independent snack dish. For 4 kg of apples and 3 kg of pumpkin, 200 g of sea buckthorn, 0.5 kg of sugar and 0.3 l of water are needed.

Put the washed and dried apples and berries in a clean container. The water with the sugar dissolved in it must be brought to a boil and the pumpkin chopped into pieces must be immersed in it, boiled until cooked and mashed with a blender.

Apples are poured with a mixture of this puree with decoction and kept for a week at room temperature, after which they are stored in a dark, cool place.

With honey and lemon balm

The presence of mint, or, alternatively, lemon balm, gives a refreshing aroma, and honey enhances the fruit's benefits. In addition to all of the above, to prepare this masterpiece, you will need fresh cherry and currant leaves, as well as salt, malt or rye flour.

You need to line the bottom of the container with currant leaves. A double layer of apples is placed on this bedding and covered with cherry leaves. Place a double layer of apples on top, then mint is used as a covering layer and again apples. On top of the entire structure, lay out mint sprigs or their mixture with the mentioned leaves of garden shrubs and press down with a load.

Now we are preparing the filling: in 10 liters of boiled water, cooled to a warm state, we dilute about 200-300 g of honey until completely dissolved, add 150 g of salt, 100 g of malt or rye flour. We pour liquid directly under the load. We withstand 4-6 weeks at a temperature of + 15-18 degrees. As the volume of the brine decreases, add the required amount.

20 kg of apples require 500 g of honey, 170 g of salt, 150 g of rye flour and 10 liters of cold water. And also 100 g of green basil with twigs and 20 black currant leaves.

Boil water and cool to 40 ° C, then add flour and salt to it, mix thoroughly and completely cool the entire mixture. Meanwhile, sort and wash the apples and herbs. Form a bedding from currant leaves at the bottom of the vessel. Then, in alternating order, lay apples and basil in layers.

Cover with currant leaves, cover with brine and keep under yoke for about two weeks at a temperature of about +15 ° C, and then store in a cool place.

With mustard

This method of preparation is dedicated to connoisseurs of thrills. For two dozen kg of apples and 10 liters of water, there are 100 g of salt, 150 g of mustard powder, 500 g of rye flour and 30 mint leaves.

Bring the water to a boil, dissolve in two liters, stir well and quickly, flour, salt and mustard and pour the mixture into the remaining boiling water. This is how the brine is prepared, with which you need to pour the apples laid out in the container with layers of mint.

All this is kept under yoke in a cool room.

With lingonberry

In addition to apples, lingonberries (10 kg and 0.5 kg, respectively), this recipe contains cherry and currant leaves (15 each), 400 g of sugar, 200 g of rye flour, 100 g of salt and 10 liters of water.

Put half of the cherry and currant leaves on the bottom of a deep dish washed and scalded with boiling water. We dilute the entire volume of flour in a small amount of water to get a creamy consistency. Boil the remaining water, dissolve sugar, salt and flour gruel in it. Cook for a couple of minutes, remove from heat, cool and pour apples, laid out in layers or mixed with lingonberries.

We store according to the usual, already mentioned scheme under yoke.

The presence of a fermented milk product does not mean that the shelf life of apples is short. They are perfectly preserved in this brine: 10 liters of water, 200 ml of kefir and 3 tablespoons of mustard powder.

Boil water and cool, mix with kefir and mustard. Fill the apples laid in a container and covered with gauze, store in a cool place. After two weeks, the product is ready for use.

With dill and currant leaves

Apples soaked according to this recipe will retain the aroma of summer for a long time. For 10 kg of fruit, you need 300 g of dill sprigs, 200 g of black currant leaves, 200 g of sugar, 50 g of rye malt and salt and 5 liters of water.

Pre-wash the greens and dry them slightly on a towel. Put half of the currant leaves in a processed container, and then we will alternate layers of apples and dill twigs. Cover with currant leaves and oppression. Boil water with malt added to it for 20 minutes, dissolve salt and sugar in it, cool and fill all layers. We stand for five days at room temperature, and then in a cool room.

With cabbage and carrots

Another classic recipe for Russian cuisine. Sour varieties are recommended for it. For 3 kg of apples - 4 kg of cabbage and two or three medium carrots, 3 tablespoons of salt and 2 tablespoons of sugar.

Vegetables need to be chopped, mixed with salt and sugar and squeezed with your hands until the juice is released, and then set aside for an hour and a half. When the mixture is infused, lay out the vegetable and apple layers alternately. Cover everything with cabbage leaves and fill with squeezed juice from vegetables.

If its volume is insufficient to cover all layers, we supplement it with marinade: dissolve a tablespoon of sugar and salt in a glass of boiled and cooled water.

To get the perfect pickled apples, you need to pay attention to a few details even at the stage of raw material selection. So, for example, it is recommended to use apples from the garden for soaking, and not from the store counter, where fruits most often end up after chemical treatment that prolongs their life.

Moreover, sick fruits or those that have fallen from a tree to the ground cannot be used in this case, like apples with any hints of rotting. Manifestations of spoilage may not be immediately noticeable, so it is better not to use freshly harvested fruits for urination, but let them lie down for several days when the marriage becomes obvious.

Dishes for urination must be carefully processed by rinsing with soda and pouring boiling water over them. The apples themselves and any accompanying plant components are also thoroughly washed and dried. It is better to put apples in a container with the stalks up.

During storage, the set temperature must not be violated. When the temperature limits are exceeded, soaked apples quickly become unsuitable for food. The optimum temperature for standing is about 15 ° C, for storage - +4 ° C ... + 6 ° C. At least once a week, you need to remove mold and foam, wash the oppression with scalding with boiling water.

Conclusion

Many today pay great attention to proper nutrition and maintaining health. Natural delicacies prepared according to home recipes, proven over the centuries, are a great alternative to modern industrial pastries. Therefore, pickled apples are a good option for blanks.

This harvesting method is far from new. The recipes for soaked apples have been collected for many years and passed down from generation to generation. We propose to revive this wonderful tradition with the help of the best recipes.

Cover the wooden tubs from all sides with straw, previously scalded with boiling water. The temperature of the brine should not exceed 30 ,C, otherwise the workpiece will have a very unpleasant smell and taste. It is undesirable to soak different varieties in one container.

Preparing apples before starting the process

1. It is better to take autumn or winter varieties with dense pulp, sweet and sour taste. The acid will help ferment and prevent the development of harmful microorganisms. Soft fruits will turn into mush and be unusable.
2. It is recommended to wet only ripe fruits removed from the branches, without wormholes. There should not be a single flaw on the skin.
3. Unripe apples are allowed to mature for about two weeks.
4. The best varieties: White filling, Anise, Papirovka, Titovka, Antonovka, Pepin, Kamenichka, Slavyanka, Babushkino, Autumn striped, Flask.
5. Containers must be perfectly clean. Barrels are best washed with a hose. Pressurized water will wash away all dirt. Then be sure to pour boiling water over the bottom and sides of the vessel for disinfection.

The best recipes for making soaked apples

Such blanks are distinguished by their rich taste and pleasant aroma. Making them is very simple. At the same time, such recipes are very useful, since they retain a lot of vitamins and other microelements.

A simple recipe for the winter

Such a recipe is prepared quickly. Anyone can do it, even a novice hostess.

Ingredients:

• apples;
• for 300-400 g of sugar there are 3 tbsp. l. salt;
• for the aroma, you need a few branches (along with leaves) of raspberries, cherries, currants and lemon balm.

Cooking process:

1. Remove all stalks from washed fruits.
2. Line the bottom of the container with half of all the leaves. Put apples on top.
3. You don't need to ram them! Cover the fruit completely with the remaining branches.
4. To prepare the marinade, boil 1 liter of water, add salt and sugar (they should melt completely).
5. When the marinade has cooled, dilute it with cold boiled water. Pour the fruit completely. This recipe is designed for both 3-liter cans and a barrel, a special plastic bucket.
6. For the next week, it is necessary to check the condition of the workpiece by adding the marinade.
7. Then move the container to a cool place for about 45 days.

With mustard

Ingredients:

• for 20 kg of apples - sugar (420 g), salt (200 g);
• malt - 4 tbsp l .;
• clean drinking water (you can use spring water);
• cherry and currant leaves;
• mustard (powder).

Cooking process:

1. Before soaking the fruits, you need to prepare a filling of salt, granulated sugar and water. Pour malt into a small container and dilute it with 200 ml of boiling water.
2. The bottom of a clean barrel should be lined with leaves mixed with mustard.
3. Put the apples in rows one on top of the other and pour over the prepared marinade. The liquid should completely cover the fruit.
4. Press down the container from above with oppression and put it in a warm place for a week (at + 18-20 ˚C).
5. Fruits quickly absorb water, so you have to top up it.
6. Then the barrel must be taken to the basement for 2 months.

With cabbage

To prepare a delicacy, you will need the following products:

• apples (6 kg) + cabbage (8 kg);
• salt (50 g), sugar (6 spoons);
• 4 carrots.

Cooking process:

1. Grate the peeled carrots on a coarse grater.
2. Combine cabbage and carrots, add salt and sugar.
3. You need to knead cabbage well with your hands (so it will give more juice).
4. Put the washed apples in jars, and fill all the voids with cabbage on top.
5. Cover with cabbage leaves and let it brew for 14 days.
6. Then put the banks into the cellar. After 4 weeks, you will get an excellent workpiece.

Important! Cabbage juice is poured into a jar of apples.

With rowan

Ingredients:

• 5 kg of selected apples and mountain ash;
• 0.5 kg of sugar (it can be replaced with honey);
• salt at least 100 g (for lovers of salty, you can double this amount);
• for the brine, you will need clean water - 10 liters.

Peeing should be done as follows:

1. Lay apples and berries in a convenient container, alternating them in turn.
2. Boil water and stir honey (or sugar) in it with salt.
3. Cool the fill completely.
4. Pour it into a container, cover with a cloth.
5. It is best to use a wooden circle as a cover.
6. It is imperative to put a load on it.
7. The period of urination is from 20 to 40 days.

Important! In this way, apples are soaked only in the cold.

With honey and mint

Ingredients:

• apples (20 kg);
• leaves: mint - 50 pcs., and cherries - 20 pcs.;
• the brine is: water (10 l) + honey (250 g) + coarse salt (150 g) + rye flour or malt (100 g).

You need to cook apples like this:

1. Put ½ part of the cherry leaves on the bottom of the dish.
2. Arrange fruits on them in 2 rows.
3. Further between each row, a layer of mint leaves should be made.
4. At the end of the bookmark, cover all the fruits with the remaining cherry leaves and a piece of clean gauze, folded three or four times.
5. Be sure to put something heavy on the gauze.
6. Pour spices for brine into cooled boiled water (not higher than +40 40C) and stir until completely dissolved.
7. Fill the container and leave in a warm place at + 16 ˚C for a week.
8. Then move it to cool for a whole month.

Advice! If there is no barrel, a regular bucket will do. For a full bucket of apples, take the same amount of water and 9 tbsp. l. sugar and salt. Do not forget also about branches with leaves (optional).

In a cold way

Ingredients:

• 6 kg of sweet apples;
• 1, 5 cups of sugar;
• 2, 5 tablespoons of salt;
• about 8 liters of water;

Cooking process:

1. Make a syrup with water, salt, sugar and let it cool completely.
2. Put the fruits in a container, pour cold marinade.
3. Press down on top with oppression, take out in the cold for a month and a half.

White filling

To urinate you will need:

• 1 kg of apples;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 3 tbsp. l. vinegar;
• cherry leaves (3-4 pcs.) + 1 horseradish leaf + cloves (2 pcs.) are suitable as a seasoning.

Cooking process:

1. Before starting to urinate, the container must be sterilized and wiped dry.
2. Wash the apples well under running water. Ponytails do not need to be removed.
3. Place leaves and a clove on the bottom of each jar.
4. The fruits themselves should be laid compactly, but do not press, otherwise dents will appear on them, and they will lose their aesthetics.
5. After that, pour boiling water into the jars to the very top of the neck.
6. Cover them with lids and wrap them for 10-15 minutes. For these purposes, a blanket or large terry towels are suitable.
7. Drain the water from the cans back into the pan, boil again.
8. When boiling again, salt, sugar and vinegar should be diluted in it.
9. Pour water into the jars again and this time roll up with iron lids. Wrap a blanket again.
10. Optionally, you can add some of your ingredients to this recipe.

In a barrel

Ingredients:

• apples - 10 kg;
• tarragon - 8 stems;
• rye straw;
• 5 liters of water;
• 200 grams of sugar.

Cooking process:

1. Put straw on the bottom of the barrel.
2. Next, place the fruits and pour over the previously made brine.
3. Put oppression on top and take it to the basement for two months.

Cooking process:

1. Put currant branches at the bottom of the bucket.
2. Then place the fruits.
3. Make a marinade, chill and pour over the fruit.
4. Place oppression on top and take it to the cold.



Storage

You need to store the soaked fruits in the basement (there they will calmly stand until the summer) or in the glacier, where they will retain their taste until the next harvest. The only option for an apartment is a refrigerator.

Pickled apples are very beneficial for the body, they will also help to diversify the table in winter.

Pickled fruits and berries have been cooked in our country since time immemorial. Yes, and now many housewives are happy to make such preparations for the winter, especially in rural areas, where they have their own gardens and farmsteads.

For example, pickled apples are a wonderful product that retains most of the beneficial properties of fresh fruits throughout the winter. They can be eaten just like a dessert, or they can be added to various salads and cold appetizers. Such apples are especially relevant when observing fasts. Any hard apples are suitable for peeing, but still, most people use Antonovka.

Let's look at the recipe for soaked Antonovka apples with rye flour and clarify the details of their preparation. We will also clarify how to soak apples with honey.

Preliminary preparation

To get a quality product with long shelf life, choose firm, healthy fruit, without rotten or damaged barrels. Any such damage could completely ruin the final product.

It is recommended to soak these fruits in wooden tubs. But, of course, not everyone has them. Therefore, in a city apartment, you can use a voluminous enamelled tank and glass jars for the subsequent storage of the finished product, if there is no cold cellar, pantry, or open loggia.

It is recommended to line the bottom of the container scalded with boiling water with rye or wheat straw. It gives apples a beautiful golden color and a pleasant aroma, typical of pickled fruits. If there is no straw, currant and cherry leaves are fine.

Well, if everything is ready for peeing, let's get down to cooking:

Recipe for soaked apples with rye flour - classic No. 1

For this recipe you will need: For 5 kg of apples - 10 liters of water and 700 g of sugar. You also need: a glass of rye flour, 5 tablespoons of salt (do not take iodized, it will not work), currant and cherry leaves. Add a handful of lingonberries or cranberries to give the finished product a pinkish color and extra flavor.

We will use a 15-20-liter wooden or enameled tank as a container.

Cooking:

Thoroughly wash the container for soaking with soda, and then scald it with boiling water. Dry with a clean towel. Also wash the fruits, berries and berry leaves very thoroughly.

Put currant and cherry leaves in a thin layer on the bottom of the prepared container. Use about half of all leaves.

Now put a layer of apples, add a few more leaves, some berries. Then make a few more layers (apples, berries, leaves), and so on to the top. Cover the last layer of apples with the remaining leaves.

Pour water (about 10 liters) into another large saucepan, boil. Add all the sugar and salt, continue boiling over very low heat. Now stir the rye flour in cool water so that there are no lumps. When the sugar and salt are completely dissolved, add a little water and flour, stirring constantly. Cook for another 5 minutes. Turn off the stove, let the dressing cool down.

Fill everything with warm brine. It should lightly cover the top layer of the apples. If brine remains, do not empty. Put it in the refrigerator, it will come in handy later.

Cover the top with a clean cloth. Place a wooden circle on top or a lid that is smaller than the container itself. Install a bend, such as a heavy stone. Do not forget to wash and scald it first.

Leave the container with apples in a warm room for 2 weeks while fermentation takes place. Remove the foam daily. If necessary, add fresh brine (from the refrigerator) - the apples will quickly absorb it. It is very important that all fruits are in liquid.

At the end of the time, take the tank to the basement or cellar, where it is cold. Storage temperature should not exceed 4-6 ° С. The apples will be ready in 40-60 days.

If you don't have a basement or cellar, transfer the soaked apples to clean jars, cover with brine and refrigerate. It is necessary. If you keep them warm further, they will peroxide, become soft and tasteless. How long to wait for the finished product ?! Well, this is the recipe for soaked apples with flour ... But do not hesitate, you will like the result later.

Soaked apples with rye flour - recipe with honey and mint No. 2

We need food: for 5 kg of apples - 10 liters of water, a pound of honey, 3 tablespoons of salt. We also take half a glass of rye flour, cherry leaves, currants and a few sprigs of mint.

Cooking:

Lay out the bottom of the prepared cistern with a layer of leaves. Lay in a layer of clean apples. Then again leaves, a sprig of mint and apples. So lay out the layers until the apples run out. Place the remaining leaves on the top layer.

In another large saucepan, boil water, add salt, add flour in a thin stream, stirring constantly so that the flour does not stick together into lumps. After 5 minutes of light boiling, turn off the stove. When the brine is warm, dissolve the honey in it, pour over the apples. Store the rest in the refrigerator, you will still need it.

Now cover everything with a thick cloth, put a wooden circle, and a load on top. Keep in a warm room for 2 weeks while the apples are actively "fermenting". Every day, remove the foam that appears during fermentation, add fresh brine. Then take it to the cold for storage.

Check the apples periodically. Remove the film from the surface, add fresh brine. Be sure to wash the wood circle or lid you are using instead of it from time to time. You can taste ready-made soaked apples in honey filling in 1-2 months. How long to wait? But, such a recipe for making soaked apples at home. Patience and bon appetit!

Soaking apples is one of the great ways to harvest these delicious and healthy fruits.
Unfortunately, now very few gardeners know how to make such a preparation and strive to do it in the fall.
And in vain! After all, pickled apples retain all their valuable properties, acquiring a piquant taste and aroma thanks to the spices used when soaking.

Preparation of fruits and containers

For peeing, use the hard fruits of any late and winter varieties of apples, but more often they take Antonov ones.
Select ripe and healthy fruits without wormholes and scratches, dark spots. Apples are washed thoroughly.

You can soak apples in enamel or glass containers, as well as in suitable containers made of modern materials for the preparation and storage of food.

Stacking apples with spices

At the bottom of the container, you need to put a thin layer of clean black currant leaves (you do not need to put a lot of leaves, otherwise the apples will quickly sour).
Put apples in 2 layers tightly on the currant leaves, then there is a thin layer of cherry leaves, and again apples.
Next comes a thin layer of mint (don't overdo it with mint!), Then apples again.
The last layer - from the above spicy leaves (you can put assorted), adding 2-3 sprigs of mint to the leaves, NOT MORE!

On top you need to put a bottom-circle of a slightly smaller diameter than the container with apples, and place a load on it.

Pickle for pouring apples

The brine for pouring apples should be prepared as follows.
For 10 liters of water you will need:
- 150 g of salt;
- 250-300 g of honey (sugar can also be taken, but this is undesirable);
- 100 g of malt (if it is not there, then you can add 150 g of RYE flour).

The brine is prepared on the basis of prepared warm boiled water, dissolving all these components in it.
Then let the brine cool before pouring it into the container with apples.

The cooled brine must be mixed again and poured into a container without removing the load.
Please note that gradually the amount of brine in the container will decrease.
Important: during the entire period of urination, the circle must be covered with brine, otherwise the apples will quickly deteriorate.

Brine fermentation and apple aging

Fermentation of brine in a cool room (at + 15 ... + 18 degrees) takes place within 6-7 days.
Then the container with pickled apples should be placed in a cold place for aging.

Pickled apples are usually ready after 4-6 weeks of aging.
Enjoy your meal!

Adding mint to blanks

And finally, I would like to say about the importance of adding mint when wetting apples and other preparations.
The obligatory addition of mint to your blanks is a little secret of my grandmother, which she shared with me.

For example, when salting cucumbers, dill, garlic, cherry and black currant leaves, horseradish are usually used - in general, who loves what.
And the main thing, as my grandmother taught me, is to PUT A MINT BRANCH (about 10 cm long on a 3-liter jar).

Mint adds such piquancy to the blanks !!!
At the same time, mint is not felt at all in the blanks, but it gives them an extraordinary taste!

Try it and you will add mint to your blanks, you will be satisfied.

Vera Timofeevna Vasilieva
Gardenia.ru "Floriculture: Pleasure and Benefit"

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Pickled apples are an incredibly tasty and healthy product!

In addition, it is very cheap if cooked in season and on your own.

Once upon a time, our ancestors laid fruit in huge barrels, poured well water and feasted on soaked apples until spring.

No barrel? No problem! You can even soak apples in glass jars!

Pickled apples at home - general cooking principles

The ideal variety of apples for peeing is Antonovka. But other late varieties are also suitable. It is important to choose fruits that are clean, free from damage and rot, preferably small in size. Large apples take a long time to cook, do not fit tightly, it is better to use them for other purposes.

What can be added to apples:

Various leaves and greens (horseradish, currants, cherries, raspberries, dill, mint);

Vegetables (mainly cabbage, carrots);

Berries (grapes, lingonberry, mountain ash).

Urine is sour, sweet, salty. But most often, salt and sugar are simply added to the filling, they make a mixed version. Be sure to use clean water, preferably spring or well water. You can find recipes with boiled pickles.

Pickled apples at home in a barrel of malt

The traditional way of harvesting pickled apples at home in barrels. Flasks or other utensils can be used. You will need some malt for the brine.

Ingredients

10 kg of apples;

80 g of salt;

200 g sugar;

300 g of straw;

60 g rye malt;

5 liters of water.

Preparation

1. Rinse and dry the apples by placing them on a clean cloth.

2. The barrel should be scalded with boiling water, rinsed with water and baking soda and rinsed thoroughly. There should not be any extraneous odors in the container, otherwise they will all go to apples. If necessary, the container should be ventilated for several days.

3. Put some straw on the bottom of the barrel and lay out a layer of apples. Then again some straw and apples, finish with the rest of the straw, just pour on top, the amount does not matter.

4. The malt should be mixed with half a liter of water, boiled for a quarter of an hour, and filtered.

5. For the brine, mix the remaining water with sugar and salt, add strained malt.

6. Pour the prepared apples with cool brine.

7. Close the barrel, store in a warm and cool place. It is recommended to remove any foam or mildew every 2 weeks. Soaked apples will be ready no earlier than two months later.

Pickled apples in a jar with rye flour

A simplified way to cook pickled apples in a jar. Glass containers do not need such painstaking processing as barrels. This is the number of products for one 3 liter can.

Ingredients

2 kg of apples;

30 g flour;

1.5 liters of water;

0.3 tablespoons of salt.

Preparation

1. Boil some of the water, about 300 ml, add flour, stir quickly, rub all the lumps. Cool it down.

2. Strain the rye water, squeeze through cheesecloth, add the remaining liquid and salt.

3. Place the washed, dried apples in a jar. It is advisable to use the smallest ones.

4. Pour the prepared rye flour brine.

5. Now you need to come up with oppression for the bank. A small bottle of water will work and it will go down the neck. Install.

6. We leave the workpiece in a cool place. The apples will become soaked in 1.5 months.

Pickled apples at home in a barrel with mustard

Mustard is a wonderful ingredient that prevents soaked apples from growing moldy at home. According to this recipe, you can make a blank, both in barrels and in large cans.

Ingredients

Currant or cherry leaves;

7-8 kg of apples;

10 liters of water;

4 spoons with a mountain of mustard;

100 g of salt;

200 g of sugar.

Preparation

1. This recipe requires the preparation of boiled brine. Therefore, any water can be used. Pour the liquid into a convenient container, boil with salt and sugar.

2. Let the brine cool. It should be at room temperature or colder.

Wash the apples, dry them, do the same with the leaves, there should be a lot of them.

4. Place a layer of leaves on the bottom of a clean barrel.

5. Alternate between apples and leaves until you run out of fruit.

6. Add mustard to the cooled brine, stir.

7. Fill the apples with the prepared mixture, put oppression and cover with a cloth on top, you can throw on a piece of lenok so that midges do not start.

8. It is advisable to keep the barrel at room temperature or just warm for a week, then lower it to the basement for a month.

Pickled apples in a jar with cabbage

Many a favorite recipe for soaked apples in a jar of cabbage, you can use a bucket or saucepan. The plus is that you do not need straw or leaves to transfer the fruit.

Ingredients

4 kg of cabbage;

3 pcs. carrots;

3 tablespoons of salt;

2.5-3 kg of small apples;

2 tablespoons of sugar.

Preparation

1. Chop the cabbage with a knife or rub it into strips using a special grater. Fold into a large basin.

2. Grate the carrots, it is better to use a Korean grater to make the straws, it will be much more beautiful.

3. Add salt, sugar to cabbage and carrots, rub well with your hands to make juice. Fold in a bucket or saucepan, put oppression, cover with a cloth and leave warm for a day.

4. Stir after 24 hours to release carbon dioxide from the bottom. Leave it on for one more day.

5. Rinse and dry the apples.

6. Get clean and dry jars. Put a layer of cabbage on the bottom, then a few apples, cover with cabbage, then fruit again. Alternate to the end, press down.

7. Fill with cabbage brine, which will remain in the common bowl.

8. If the brine is not enough, you can dilute a little brine. Add a spoonful of salt and sugar to a glass of purified water, dissolve and pour into the cabbage.

9. Cover the top with whole cabbage leaves, put small oppression, for example, a bottle of water.

10. Leave the cabbage with apples to ferment for 2 weeks in a warm place, then transfer to the basement or refrigerate.

Pickled apples at home in a barrel of honey

A variation on delicious soaked apples with honey, which are also cooked in a barrel or in any other bulk container. You will also need a mixture of cherry leaves, currants and a few sprigs of mint.

Ingredients

10 liters of water;

150 g salt;

300 g of honey;

100 g malt.

Preparation

1. Boil the malt in a liter of water, boil for about 20 minutes, cool and strain.

2. Add the rest of the water and salt, boil the brine, cool.

3. Apples need to be washed, dried, use as much fruit as the brine will cover.

4. Pick the leaves of cherries, currants, 3-4 sprigs of mint, wash and dry too.

5. Place the leaves and mint on the bottom of the barrel.

6. Fold the apples, alternating each layer with currant and cherry leaves.

7. Add honey to the cooled or slightly warm brine, stir until completely dissolved.

8. Add honey filling, put oppression.

9. Soak apples at 15 to 18 degrees for 4-6 weeks.

Pickled apples in a jar with rowan

The recipe for sour soaked apples in jars, which are stored under a nylon lid and do not require oppression. Rowan will need a little, just a small handful. Similarly, you can use viburnum.

Ingredients

5 liters of water;

60 g salt;

60 g sugar;

Rowan and apples.

Preparation

1. Boil the brine with sugar, water and salt, be sure to cool well.

2. Put apples in clean and dry jars, add some rowan or viburnum. The berries must also be dry.

3. Fill the jars with the cooled brine.

4. Close with nylon lids, keep warm for three days, then you can take it to the cellar.

Pickled apples at home in a horseradish barrel

Horseradish leaves are used in this recipe, you will need a lot of them. Make sure they are fresh and green. If horseradish is not enough, then you can add a little currant, grape, cherry or raspberry leaves.

Ingredients

5 liters of water;

8-10 kg of apples;

250 g sugar;

2 tablespoons of salt;

Horseradish leaves.

Preparation

1. Add salt and sugar to purified water, stir until dissolved.

2. Line the bottom of the barrel with horseradish leaves to be rinsed and dried beforehand.

3. Now a row of clean apples, again leaves.

4. Fill the barrel to the top or until you run out of food.

5. Be sure to put clean sheets of paper on top.

6. Fill with chilled brine, it is important that all grains in it disperse.

7. It remains only to put the oppression on the barrel and wait for the apples. On average, it will take about a month.

Pickled apples at home - tips and tricks

To make the apples cook faster, you can pierce the fruit in several places with a toothpick. If the harvesting is done in jars, then you can prepare part of the fruit in this way, let the rest sit longer.

You can shift apples in barrels not only with straw or currant leaves, but also with horseradish. Sometimes dill branches are laid on the bottom of the barrel.

If the barrel has an unpleasant odor, then before use, the container must be thoroughly washed with a vinegar solution, then ventilated.

Pickled apples - 7 homemade recipes

You can also use a decoction of citrus peels to neutralize unpleasant odors.

Mold in the barrel? Be sure to remove it along with the top leaves. New leaves can be added, but they must be clean and dry. Mustard powder also helps prevent mold. It is necessary to powder the top layer of apples.

Want to get apples faster? Keep the workpiece warm for longer. If, on the contrary, you plan to feast on soaked fruits closer to spring, then keep the apples warm for a couple of days to start the process, and then lower them into a cool room with a temperature of 10 to 15 degrees.

Home / PRESERVATION, PICKLES

There are three types of urination - sugar, sour and simple.

Fruits, even with very slight damage, should not be used - all apples can rot. Also, in order to prevent damage to the workpiece, you should always add water to the container - in the first 5-6 days it is strongly absorbed and the upper apples are bare.

Pickled apples are a very useful preparation: apples retain all their useful properties, but at the same time they also acquire a piquant taste and aroma, which they absorb from the brine.

Apples can be soaked with the addition of a wide variety of products, spices, herbs and spices: kvass, flour, honey, sugar, lavender mustard, mint, basil, savory, with apple, cherry or currant leaves, etc. The most common and popular recipes for soaked apples are with honey, currant leaves, kvass, cinnamon.

1. Pickled apples with mint and honey.

Products:

1.Apples
2. Leaves of currant, mint and cherry
3. Brine for 10 liters of water
4. Honey - 200-300 gr.
5. Salt - 150 gr.
6. Rye flour / malt - 100 gr.

How to make soaked apples with mint and honey:

Put currant leaves on the bottom of the container in a thin layer, put apples in 2 layers on top, then cover them with a thin layer of cherry leaves, again 2 layers of apples, then a very thin layer of mint and apples. On the top layer of apples, you need to lay leaves (if desired - assorted) and 2-3 sprigs of mint, cover with a circle, put a load on the circle. Dissolve all the ingredients for the brine in warm boiled water, allow to cool completely, mix, pour into a container with apples (without removing the load!). Make sure that during soaking the circle is always covered with liquid, otherwise the apples will deteriorate, you need to keep the apples at a temperature of + 15-18 degrees, the apples will be ready in 4-6 weeks.

2. Pickled apples with cabbage.

Products:

1. Cabbage - 4 kg.
2. Small apples - 3 kg.
3. Carrots - 3 pcs.
4. Salt - 3 tbsp.
5. Sugar - 2 tbsp. spoons

How to cook pickled apples with cabbage:

Rinse cabbage and apples, peel carrots, grate them. Combine carrots with chopped cabbage, sugar, salt, squeeze with your hands until juice is released.

Soaked apples with cinnamon, thyme and mint

Shifting with a vegetable mixture, put apples in a bowl for soaking, tightly sandwiching them so that there are no cracks, lay a layer of cabbage 2-3 cm on top, tamp, pour in the released cabbage juice, if it is not enough, make a brine at the rate of 1 tbsp. salt and sugar in 1 cup of chilled boiled water. Place whole cabbage leaves on top, cover with a plate, put oppression, keep at room temperature for 2 weeks, then the same amount at a cooler temperature.

3. Pickled apples in jars.

Products:

1. Apples
2. Water - 10 liters
3. Sugar and salt - 120 gr.

How to make pickled apples in jars:

Rinse the apples well, put in a jar, pour in water in which salt and sugar are diluted, seal the jars with plastic lids.

4. Pickled apples with mountain ash.

Products:

1. Apples - 20 kg.
2. Rowan - 3 kg.
3. Water - 10 liters
4. Honey or sugar - 500 gr.
5. Salt - 50 gr.

How to cook pickled apples with rowan:

Rinse ripe rowan and apples, put in a bowl for soaking, distributing berries and apples evenly. Dissolve honey or sugar, salt in warm water, let the water cool, pour into a container, cover with a clean cloth and put a wooden circle on top, put a load on it. Apples for this recipe should be soaked in the cold.

5. Pickled apples with mustard.

Products:

1. Apples
2. Filling - 10 liters of water
3. Salt - 100 gr.
4. Sugar - 1 glass
5. Mustard - 1 tbsp. the spoon

How to cook pickled apples with mustard:

Dissolve mustard, sugar and salt in water, bring to a boil, let cool. Put straw or currant / cherry leaves on the bottom of the bowl for soaking, put apples on top and fill with mustard filling.

6. Pickled apples - a simple recipe!

Products:

for a 3 liter jar

1. Apples of winter varieties
2. Salt - 3 tbsp. spoon
3. Sugar - 3 tbsp. spoons
4. Bay leaves - 2 pcs.
5. Cloves - 2 pcs.

Strong apples, preferably late winter varieties, put in 3-liter jars, pour cold water, add 3 tablespoons of salt, 3 tablespoons of sugar, put a couple of bay leaves, you can use a clove.

Close the lids and shake well to dissolve the salt and sugar.

Leave it at room temperature for a week and then take it to a cold basement.
After a month, the apples are ready, you can store it all winter, until spring.

Having prepared apples for the winter according to one of the suggested recipes, you will provide your family with delicious and aromatic apples for the whole year. Such apples will delight you and your loved ones not only due to their excellent taste, but also due to the fact that they are very, very useful!

We offer you one more VIDEO RECIPE cooking pickled apples!

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Every housewife wants to preserve a rich apple harvest. There are many recipes for how to do this: boil jam, jam, dry it, or just store it in the basement. However, in all these cases, the fruit loses most of its health benefits. The best way to preserve Antonovka's apples is to urinate.

Antonovka's pickled apples - the basic principles of cooking

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

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

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

Medium-sized apples are selected. Fruit should not be damaged or wormholes. The apples are washed and placed in a container, shifting them with leaves and spices.

The brine is prepared according to the recipe. It mainly contains sugar, spices and salt. In some cases, honey is substituted for sugar.

Apples are poured with the resulting brine. A wooden circle is laid on top and pressed down with a stone or other load.

Gradually, the brine will be absorbed into the fruits, 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, the fruit can be eaten.

Recipe 1.

Pickled Antonovka apples

Ingredients

filtered water - five liters;

fresh Antonovka apples;

sugar - 200 g;

currant and cherry leaves;

salt - 40 g.

Cooking method

1. Apples must be of such a size that they fit freely into the jar. Wash glass containers and sterilize over steam. Dry it.

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

3. Rinse the leaves of fruit trees and berry bushes and place on the bottom of the prepared container. Fill the jar with apples, starting with the larger fruit. Pour the chilled marinade over the fruit to the top. 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.

Soaked apples recipe

It must be removed. Top up with marinade if necessary. The fruit should be completely covered in liquid.

5. Close the jars with plastic lids and send them to a cool place for a month. 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

Ingredients

ten kg of Antonovka apples;

rye flour - 200 g;

cherry and currant leaves;

sugar - 200 g;

boiled water - ten liters;

table salt - 150 g.

Cooking method

1. Pick apples that are ripe, not too large, without damage or wormholes. Wash and dry thoroughly.

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

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

4. Pour the brine over the apples. They should be completely submerged in the liquid. Cover with a plate on top and set a little oppression. Leave the apples in a dark place for a week, periodically adding 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

Ingredients

filtered water - ten liters;

antonovka apples - 20 kg;

salt - 50 g;

honey - half a kilogram;

bran - half a kilogram;

prunes - half a kilogram.

Cooking method

1. Wash and dry the apples. The fruits should be ripe without damage or signs of rot.

2. Pour the 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 the bran mixture. Stir again.

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

5. Install the oppression on top and leave the container in a cool place. Skim off the foam and top up the marinade periodically. When the fermentation process stops, cover the container with a lid and put it in the cellar.

Recipe 4. Soaked Antonovka apples with cabbage

Ingredients

ten kilograms of late cabbage;

table salt - 600 g;

sugar - ten tablespoons;

six kilograms of Antonovka apples.

Cooking method

1. We release the cabbage heads from the dried upper leaves. We cut them into four parts and cut out the stump. Shred part of the cabbage into thin strips. Pour 200 g of salt into it and mix, gently wiping it with your hands. Chop the rest of the cabbage into small chunks.

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

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

4. Put a saucepan with ten liters of water on the fire, add 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. Fill the contents of the container with chilled brine. Put cabbage leaves on top. Cover with gauze, cover with a wooden circle and set the oppression. We leave for five days at room temperature, periodically adding boiled water. We pierce with a wooden rolling pin and mix slightly. We remove the mold.

6. Transfer the container to a cool place for storage.

Recipe 5. Soaked Antonovka apples with mustard

Ingredients

apples Antonovka;

table salt - 100 g;

assorted apple, cherry and currant leaves;

dry mustard - 75 g.

Cooking method

1. Dilute mustard and salt in ten liters of water. Add granulated sugar to taste. Stir and place 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 wet the apples, wash thoroughly, pour over boiling water and dry. We put assorted fruit leaves and berries on the bottom.

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

4. Cover the contents of the container with a plate or a wooden circle. We set the oppression on top, and leave it 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

Ingredients

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.

Cooking method

1. Boil and cool water until warm. 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 and dry them. Rinse the basil and mint and place on a paper towel.

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

5. Carefully fill the contents with brine and let stand for a month. If necessary, add boiled water. Remove foam from the surface. Then place the container in storage in the cellar.

Recipe 7. Spicy soaked Antonovka apples

Ingredients

antonovka apples - a kilogram;

drinking water - one and a half liters;

cherry and currant leaves - 10 pcs.;

cinnamon - 3 g;

honey - 100 g;

five carnation buds;

table salt - 7 g;

mustard grains - 4 g.

Cooking method

1. Wash and dry fruits and leaves.

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

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

4. We withstand a week, then we send it to storage in the cellar.

• Leave freshly picked apples to lie for a couple of weeks and only then moisten.
• The apples should be free from damage and signs of rot or wormholes.
• Do not use dropped apples for peeing.
• Be sure to pour boiling water over the container in which you will soak the apples.
• Stack the apples with the stalks facing up. So they are better saturated with marinade and begin to ferment faster.

• Make sure that the apples are always covered with marinade.

Urinating - this is one of the methods of culinary processing of products, involving the processing of fresh fruits and berries. In the process of urination, the fruits undergo lactic acid fermentation, the essence of which is that part of the sugar contained in the initial raw material is transformed into alcohol, lactic acid and carbon dioxide under the influence of lactic acid bacteria and yeast, which are characterized by a preserving effect on the fruits.

Thanks to alcohol and carbon dioxide, soaked fruits acquire a special refreshing taste, while the presence of lactic acid contributes to an increase in the nutritional value of the product, as well as to its acquisition of a sweet and sour taste.

Fruit wetting has now somewhat lost its relevance, but at home this method of preserving food is quite simple. When urinating and subsequently storing the fruit, it is necessary to adhere to certain sanitary rules.

So, for example, if fermentation of food raw materials can occur at elevated temperatures (from 30 ° C and above), as well as in poorly prepared dishes or with insufficient supervision, when urinated, the product often acquires an unpleasant taste, which is accompanied by the smell of acetic acid or spoiled silage.

In the first case, acetic acid fermentation is observed, in which acetic acid is formed from alcohol, and the second is characterized by the flow of butyric acid fermentation, the essence of which is the conversion of sugar and lactic acid into butyric acid.

Despite the fact that many fruits are suitable for peeing, which are able to preserve their own taste well (lingonberries, pears, grapes, plums), most often apples are harvested in this way. For peeing, it is best to use light-colored apples of autumn-winter varieties, which are distinguished by dense pulp. The most delicious are the soaked apples of the varieties Antonovka, Renet (light), Anis, Pepin Lithuanian, Babushkino, Autumn striped, Kalvili (light) and Aport.

Before proceeding directly to the wetting of apples, it is necessary to sort the fruits by quality and size, while removing diseased, damaged and with a wormhole. When urinating, the stalks of apples are not removed, and fruits with a damaged skin are discarded, since in the process they are not only too saturated with a solution, but also lose valuable soluble substances, which pass into the filling. As a result, such pickled apples are tasteless and watery.

For soaking berries and fruits, you can use wooden, glass or enamel dishes, the capacity of which varies from three to one hundred liters. Before use, the container must be carefully prepared: for example, an enamel one requires not only rinsing with hot water with soda ash, but also subsequent repeated rinsing with hot boiled water. After washing, glassware is scalded with boiling water or sterilized over a boiling kettle.

Wooden dishes require special treatment - tubs, barrels and other wooden containers are pre-soaked in water until the water stops seeping out. New oak barrels are completely soaked for fifteen to twenty days, periodically changing the water. Before laying the fruits, the dishes are always poured over with boiling water.

Fruit wetting is carried out using a specially prepared solution, which consists of pouring and decoction of malt. Pouring for soaking is made on the basis of cold boiled water, sugar, salt and dry mustard, while malt flour is used to prepare a decoction of malt (in the absence of this, sometimes rye is used).

6 ways to make soaked apples

The prepared solution is thoroughly mixed, boiled for about ten minutes, then cooled and poured into a bowl with fruits laid in non-fruits. By the way, sometimes sugar is partially or completely replaced with natural honey, since this product can significantly improve the aroma of soaked products.

The fruits filled with solution are kept at 18-20 ° for about 6-10 days, after which they are placed in a basement or a cold cellar. After 45-60 days, the process of urination comes to an end and the fruits prepared in this way are completely ready for consumption.

Pickled apples according to a proven recipe from A.P. Rykalin.

Pickled apples.

How to extend the shelf life of winter and autumn apples.

We are often asked questions about winter storage of fruits. Let's start a series of publications on this topic with an interesting verified method of cooking pickled apples.

The advantages are:

1) Lack of heat treatment of fruits, which means maximum preservation of nutrients.

2) The shelf life of winter apple varieties is extended due to the aging period;

3) Great taste that is loved by children and adults.

Alexander Petrovich Rykalin shared his experience and photographs. The tested varieties are Antonovka and Rossoshanskoe striped.

There are three types of urination - sugar, sour and simple.

It is very important to prepare suitable apples for soaking. The most suitable for peeling are apples of late varieties, well-ripened, but firm: the best variety is Antonovka, anise, pepin and titovka are also suitable. Harder varieties must be pre-prepared: before soaking, they need to soak for up to two weeks. In general, the aging of pickled apples is usually 30-40 days.

Fruits, even with very slight damage, should not be used - all apples can rot. Also, in order to prevent damage to the workpiece, you should always add water to the container - in the first 5-6 days it is strongly absorbed and the upper apples are bare. Pickled apples are a very useful preparation: apples retain all their useful properties, but at the same time they also acquire a piquant taste and aroma, which they absorb from the brine.

RECIPE FOR PREPARING URINAL APPLES WITH MINT AND HONEY.

It was according to this recipe that the apples were prepared, which are in the photographs.

Apples can be soaked with the addition of a wide variety of products, spices, herbs and spices: kvass, flour, honey, sugar, mustard, lavender, mint, basil, savory, with apple, cherry or currant leaves, etc. The most common and popular recipes for soaked apples are with honey, currant leaves, kvass, cinnamon.

You will need: apples, leaves of currants, mint and cherries, brine - 200-300 g of honey for 10 liters of water, 150 g of salt, 100 g of rye flour / malt.

How to cook pickled apples:

Put currant leaves on the bottom of the container in a thin layer, put apples in 2 layers on top, then cover them with a thin layer of cherry leaves, again 2 layers of apples, then a very thin layer of mint and apples. On the top layer of apples, you need to lay leaves (if desired - assorted) and 2-3 sprigs of mint, cover with a circle, put a load on the circle. Dissolve all the ingredients for the brine in warm boiled water, allow to cool completely, mix, pour into a container with apples (without removing the load!).

How to cook pickled apples?

Make sure that during soaking the circle is always covered with liquid, otherwise the apples will deteriorate, they need to be kept at a temperature of + 15-18 degrees. The apples will be ready in 4-6 weeks.

There are other recipes you can find yourself on the Internet.

Having prepared apples for the winter according to the given recipe, you will provide your family with tasty and aromatic apples for the whole year. Such apples will delight you and your loved ones not only because of their excellent taste, but also because they are very, very useful!