How to wet apples

Apples with firm flesh are best for peeing and sweet and sour taste- anise, antonovka or pepin.

Pickled apples

Usually, the most ripe fruits... If the apples are not quite ripe, they can be kept warm before wetting: for apples of autumn varieties, a few days are enough, and winter varieties should be kept for two to three weeks.

It is best to soak apples in wooden barrels or tubs with a volume of 10-20 liters. In the absence of a wooden container, you can use a glass cylinder with thick walls of the same volume. The main thing is that it is hermetically closed.

The tub or barrel must be soaked in water, then rinsed thoroughly cold water, and then sprinkle with boiling water to eliminate all possible contamination and prepare for long-term storage... Only after that, the barrel is lined with scalded straw, rye or wheat. Straw not only prevents apples from damage, but also gives them amber and, with nothing incomparable aroma... Straw can be replaced with fresh cherry or currant leaves.

A shell of 15-20 liters will need 5 kg Antonov apples, 2 cups sugar, 1 cup rye flour, 3 tbsp. l. salt with a slide and 15 cherry and currant leaves. Instead of sugar, you can take 600 g of honey, and add a little lingonberry to the apples, about a handful. It will give them a pinkish color and delicate aroma.

Before cooking, wash the wooden tub well with baking soda and scald with boiling water. Rinse the apples thoroughly. Place some of the cherry and currant leaves at the bottom of the tub. On them densely - a row of apples, and then again a layer of leaves. Fill in this way the entire tub to the top, covering upper layer apple leaves.

Boil 10 liters of water in a saucepan, let it cool slightly, add sugar (or honey), salt, stir to completely dissolve the sugar. Add rye flour, stir to avoid lumps and then cool.

Pour brine over the apples, put a wooden circle on top, and a heavy stone (previously washed) is oppressed on it. Place the apple tub in a warm room (15-18 ° C) and leave for 12-14 days. Skim off the foam daily and add fresh brine as needed. Make sure the apples are completely covered in liquid. This should be done in the first 5 - 6 days, apples absorb water well and the top layer can be bare. If fermentation is proceeding normally, after 2 weeks, move the apples to the cellar or cold cellar. The room temperature should not rise above 4 - 6 ° C. At this time, the apples will be fermented and saturated with carbon dioxide.

In general, the urination process takes 30-40 days. Pickled apples are stored for quite a long time: in a basement at a temperature of 4-6 ° C, this period can last from autumn to spring. At home, in the absence of a basement, apples are best stored in the refrigerator. Remember, the higher the storage temperature, the faster apples acidify, become flabby and tasteless.

MORE RECIPE

For 2 buckets of apples: 1 bucket of water 1 glass of sugar 1 tbsp. salt Dissolve the sugar and salt in a cold bucket pure water, you do not need to boil anything. Prepare the apples - wash, put them in any suitable container, on the bottom of which it is better, of course, to put rye straw. In the absence of such, you can do it, but this is an old Russian recipe, so it's up to you ... The straw and leaves must be clean, so they are scalded before laying hot water... So, lay the apples on top, sprinkling with washed currant leaves. Pour the prepared filling, the apples will be ready in 3 weeks if ripe.

You can also salt in jars, see the recipes in the comments.

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Pickled apples Antonovka - recipe

Ingredients:

Apples (grade Antonovka) - 1 bucket;

Sugar - 300-400 g;

Salt - 2-3 tbsp spoons;

Leaves and twigs of raspberries, currants, lemon balm and cherries.

Preparation

For cooking pickled apples at home it is best to use enamel dishes. Pour boiling water over it, put half of the leaves and twigs on the bottom, washed apples on top, and then the other half of the leaves and twigs.

To prepare the marinade, put some water on the fire, pour sugar, salt into it and bring to a boil. Let it cool, thin it with cold boiled water and pour over the apples so that the marinade completely covers them. Place the weight on top and add a little marinade over the next week as the apples will absorb it.

Then put the dishes with apples in a cool place and keep there for at least 1.5 months. Ready-made pickled apples can be an independent dish, or they can be an excellent filler for stuffed poultry or meat.

Soaked apples recipe

In this recipe, we will share how to make pickled apples marinated with mint, which gives ready meal special piquancy.

Ingredients:

Apples - 5 kg;

Cherry and black currant leaves;

Mint sprigs;

Water - 10 liters;

Honey - 250-300 g;

Salt - 150 g;

Malt or rye flour - 100 g.

Preparation

Put some blackcurrant leaves on the bottom of the dish in which you will cook the apples, after washing them. Lay the apples on top in two layers, with cherry leaves on them, and then apples again. The next layer is mint leaves (there should be very few of them) and again apples. The last layer can be laid out with a mixture of blackcurrant and cherry leaves, adding a couple of mint leaves to them. Cover all this, for example, with a plate, and put the load on top.

Dissolve honey, salt and malt in warm boiled water. Let it cool and pour over the apples. Keep the container in a cool place for 6-7 days and make sure that the brine completely covers the fruit, top up if necessary. After that, send the pickled apples to infuse in the cold for 4-6 weeks.

Pickled apples recipe with cabbage

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 slightly faded. Despite this, some hostesses still delight families with this delicacy and know how to ferment apples at home for the winter.

The procedure for making pickled apples is similar to pickling. 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, the fruit retains its usefulness and taste. About cooking treats and let's talk about the best step by step recipes.

Calorie content of pickled apples

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

Pickled apples are famous for pleasant taste, but these are not all the advantages of the blank. Regular use pickled apples brings the body huge benefit... The product is low in fat and vitamin composition practically does not change during urination.

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

Pickled apples - a classic recipe for the winter

Suitable for peeing are autumn varieties of apples, characterized by a sweet and sour taste. Among them are Antonovka, Anis, Pepin, from which we usually cook charlotte. If you are going to ferment apples at home, use ripe fruits. After picking, leave 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 teaspoon
• Cinnamon, cloves, mustard seeds - to taste.

Preparation:

1. First, sort out the apples. It is advisable to choose undamaged fruits that need to be washed in water.
2. Place currant and cherry leaves on the bottom of the container. Lay the apples on top in a row, 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 the syrup over the apples.
4. Place the weight on top so that the fill completely covers the fruits. Place in a warm place for two days. When fermentation begins, move to a cool place. After one and a half to two months, pickled apples are ready for consumption.

Video preparation

Classic pickled apples are easy to make. Of course, households will have to wait a little until the delicacy is ready, but the result will compensate for the time spent excellent taste.

Pickled Antonovka apples in a barrel

For the recipe you will need ripe apples varieties Antonovka, from which excellent compote for the winter is also obtained. If the fruits are not ripe, leave them in a warm place for a few days. Our ancestors used for fermentation wooden barrels... If such dishes are not available, use regular jar that closes tightly.

Ingredients:

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

Preparation:

1. Put on the stove a large pot, pour 10 liters of water, bring to a boil. Then remove from heat and chill slightly. Send sugar, salt and rye flour. Stir while crushing the lumps. Leave to cool.
2. Place currant and cherry leaves on the bottom of the barrel. Then a layer of Antonovka and again the leaves. When you have finished spreading the fruit, fill it with the prepared syrup. Place a load on top and leave it warm for two weeks.
3. Skim off the foam every day. Top up the syrup so that the apples are completely covered with it. After two weeks, transfer the harvest 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. Store the treat cold until spring.

Video recipe

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

Apples Snowy Calvil in a jar

Snow Kalvil is a variety that appeared thanks to the efforts of Ukrainian breeders. Today Snow Kalvil is grown in many countries, including Russia. Pickled 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 storage place. 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.

Preparation:

1. Cut the bread into small pieces, place on a baking sheet and place in the oven. Dry until golden brown. Fill in " rye croutons»Boiling water, add cinnamon and set aside until it cools.
2. To the bottom clean cans lay the leaves, lay the Snow Calvil on top. Add bread pickle to each jar. Cover the containers with gauze or a loose cloth. After fermenting, 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're not afraid to experiment, make changes to the recipe. In particular, I advise you to replace sugar with honey, and use diluted rye flour or kvass instead of bread brine. Just do not overdo it with the amount of currant leaves, otherwise the treat will turn sour.

There are many recipes for making soaked apples. And each has advantages and disadvantages, but if done correctly, the result will never disappoint. And the following tips will help with this.

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

If you have a good harvest of apples, then probably similar questions were born in your head. What to do with all this? What to cook with apples other than pies, jams and stewed fruit? Is it possible to prepare them in an unusual way for the winter? If you had such thoughts, then here is an article for you on peeing apples.

Pickled apples are an ancient, folk dish, quite well-known and popular even today. Of course, the taste is for an amateur, someone may not like it. Therefore, I recommend that you prepare at least a couple of jars, and then in winter you will try and decide everything for yourself.

Urination is a very popular way of storing fruits and vegetables for future use in ancient times. Products can be stored even until spring, while retaining a maximum of useful substances.

Pickled apples can essentially be called “pickled” apples, since the cooking technology is very similar to pickling cabbage. Therefore, the final taste of apples can be sweet, sour or even salty when a lot of spices and spices are added. Below you are offered the most popular recipes pickled apples at home. They are not only popular but also simple. Everything is described step by step, somewhere with a photo, and somewhere with a video. And you do not need to have barrels, you can soak apples in 3-liter jars or even in a regular bucket.

Recipes

A simple recipe for soaked apples for the winter (with honey and cinnamon)

Delicious apples soaked in honey, cinnamon and aromatic herbs. The best option if you are just getting acquainted with this dish. Cook and try - you won't regret it!

There are a minimum of ingredients, everything is accessible and simple. The apples are sweetish to taste, with a slight sourness. And you also get the feeling that they are a little carbonated, something like kvass or kombucha.

Ingredients:

• Apples ( late varieties) - 1.6 kg.
• Water - about 2 liters;
• Rye flour - 4 tbsp. spoons;
• Honey - 3 tbsp. spoons;
• Salt - 2 tsp;
• Cinnamon - 1 stick;
• Dried herbs (mint, star anise, St. John's wort, oregano) - 1 pinch each;

Cooking in 3 liter jars

1. Apples do not need to be rinsed well, peeled or chopped. Banks will need large, at least 3 liters. We put the apples compactly enough, but at the same time so that they do not crumple in the jars.
2. Add herbs and a cinnamon stick on top. If you wish, you can subtract something, add something, depending on your personal taste preferences.
3. Everything, now you need to make wort, brine, pouring - everyone calls it differently. Boil water, stir salt and honey in it, add flour when it cools a little.
4. We are waiting for the wort to just become warm, mix again, then pour the apples. The apples should be completely covered with this fill.
5. Close the top with a lid (ordinary plastic) and put it somewhere cool for a week. In this case, the remaining wort should not be poured, store it in a closed container in a cool place and look after the jar of apples. When the apples have absorbed the liquid, open and add the wort again. We do this for a week.
6. Then we send these blanks to the cellar or to the refrigerator. After about a month, the apples can be tasted. Yes, you have to wait a long time, but the result is worth it!

Pickled apples with cabbage and carrots

And this is more snack recipe... Apples are "fermented" here along with white cabbage and carrots. Of the additives, only salt and sugar.

It turns out good snack, great addition to main courses and decoration festive table, a wonderful base for all kinds of salads. Try these apples and cabbage too.

We need:

• Small, dense apples - 3 kg.
• White cabbage - 4 kg.
• Carrots - 2 large;
• Table salt - 3 tbsp. spoons;
• Sugar - 2 tbsp. spoons;

Step by step cooking

1. Rinse the cabbage thoroughly, remove the upper faded layers, then chop finely. Wash carrots, peel and three for coarse grater(can be in Korean).
2. We mix cabbage with carrots, salt and sugar here. Now we squeeze well with our hands so that the vegetables become a little softer and let the juice flow.
3. We take a large saucepan, put apples in it. Add cabbage-carrot mixture everywhere between apples. Covering from above cabbage layer and fill with the remaining juice.
4. If you see that the mass is dry enough and there is not enough juice, then you can additionally fill it. To do this, stir 1 tbsp in warm boiled water (1 glass). a spoonful of salt and 1 tbsp. a spoonful of sugar.
5. It is recommended to additionally cover all this with whole cabbage leaves, and on top you need to put some kind of not too heavy oppression so that the apples are always "in the brine".
6. Insist for 2 weeks at room temperature, then put it in a refrigerator or some cool place for 2 weeks. Then you can already try. The taste is very interesting, amazing, but not for everybody.

Unpretentious pickled apples for the winter in jars

And here we will soak apples in a minimalistic filling of sugar and salt. No flour, no spices with bright taste and aroma. Instead, we'll use fresh foliage.

Leaves of currants, cherries, grapes, etc. You can even make some kind of mix of different sheets. All these greens will enrich the brine delicate aftertaste and delicate aroma... As a result, apples will have a more "natural" taste.

Ingredients:

• Apples (Antonovka) - 2.5 kg.
• Currant leaf (or others) - 17 pcs.
• Water - 1 liter
• Sugar - 20 g.
• Salt - 20 g.
• Honey - 1 tbsp. spoon (to taste);

Preparation

1. We take 3 liter jar, rinse it with boiling water. We drain the water, let it dry a little, then line a few currant leaves on the bottom. The leaves, of course, are pre-washed with plain cool water.
2. We wash the apples in the same way, then put them tightly in a jar. Insert 1-2 leaves between the apples, then add a few more on top.
3. Dissolve salt and sugar in a saucepan with warm boiled water. If you like honey, you can also add a spoonful of honey here.
4. Fill the edges of the jar with a solution and close it with a regular nylon cover... We leave in a warm place for 1 week. If during this time the apples absorb the liquid, then add more. Then we just put it somewhere in a cool place and wait for 18-20 days.

As time passes, we open the jar and start tasting the apples. It is worth noting that, in addition to apples, the resulting brine also has good taste properties... They can be supplemented with some sauces and gravies.

Soak apples in a bucket (sweet recipe)

We need a clean enamel bucket, a bucket of apples (or a little less), 350 grams of sugar, 3 tablespoons of salt, as well as cherry, currant and raspberry leaves.

1. Place a good layer of foliage at the bottom of the bucket. Gently place the washed apples on top. Since there are a lot of apples, there is a risk that the lowest ones will be dented. To avoid this, do not tamp the apples in the bucket! How much will fit - so much will fit. Cover everything from above with the remaining foliage.
2. Boil water, stir salt and sugar in it. Next, we dilute the boiling water with cold water (boiled!) Until a volume of about 5 liters is obtained. So much will come out on a bucket.
3. Water the apples, cover with some kind of "lid" on top and put a small weight so that the apples do not peep out from under the brine.
4. Now for a week we look, if the apples have absorbed the brine, add more required amount... Then we transfer the bucket to some cool room - let it ferment for about 35 days.

The original version with rowan

Rowan, you can take both red and black chokeberry. Keep in mind that each case will have a different taste and color.

Ingredients:

• 20 kg. apples;
• 0.5 kg. Sahara;
• 3 kg. rowan;
• 50 g table salt;
• 10 liters of water;

1. The water must be pre-boiled and cooled to room temperature.
2. We fill buckets or jars with apples and rowan. Dissolve sugar and salt in water.
3. Pour the apples with this solution, then set the oppression on top so that the apples and berries are immersed in water.
4. We leave it warm for a week and from time to time add water with sugar and salt, then send it to the cold for 30 days.

What else can you harvest pickled apples

As you understand, the cooking process is the same everywhere. Hence the conclusion that this dish can only be diversified with additional ingredients.

• Rowan, cherries, currants, pears, cabbage, carrots, beets - all this can be added to apples.
• Bay leaves, peas, chili peppers are for lovers of more savory snacks.
• Cinnamon, mint, thyme, lemon balm, nutmeg, honey - all this will add new notes of aroma.

Experiment, try something new, and perhaps you will come up with the most delicious recipe in the world!

• As mentioned earlier, apples of late varieties are needed for urinating (Pepin, Anis, Antonovka). Antonovka is the most perfect option... Apples should be firm, juicy and whole.
• Can worms be used? There are two opinions here. Some say that it is possible and there will not be much difference. Others argue that wormy apples will turn out to be more salty, since the solution will penetrate into the very pulp.

Nowadays, pickled apples have lost their former popularity. I suspect that many young people are not even aware of the existence of this type of homework. But in vain. Soaked apples are prepared simply and not very long. It is worth to fall in love with their taste once in order to become a connoisseur of this product forever.

In addition to the fact that pickled apples are delicious, they also have a number of useful properties, I will list just a few of them:

• improved appetite;
• stimulating digestion;
• very useful for colds.

There are an incredible number of recipes - many combine pickled apples with lingonberries, mountain ash and even cinnamon. For the preparation of the marinade, in addition to traditional ingredients, such as water, salt and sugar, often use honey and fresh herbs from the garden.

Which apples are right for you?

To prepare soaked apples according to the classic recipe, the following recommendations must be followed:

1. Better than others are suitable for urinating varieties: "Antonovka", "Pepin", "Titovka".
2. Preference should be given to apples of late varieties.
3. Only fresh, hard apples should be selected without visible damage.
4. Apples can be soaked in wooden barrels, in ceramic, glass and enameled dishes no chips.
5. Sweet apples that have been soaked tend to have a longer shelf life.

Cooking conditions:

• Apples should be soaked at a constant temperature of +15 to +22 C.
• Make sure the marinade covers the fruit completely during this time.
• To better penetrate the marinade, the peel of each apple is pierced in several places with a toothpick or a small knife.
• Do not forget to skim the resulting foam and rinse the load once a week.

Cooked pickled apples are stored at temperatures from +4 to +6 C.

Pickled apples in 3 liter jars

At home, it is most convenient to make blanks in large glass jars... 5 Kg fresh apples wash thoroughly under running water. After that, the marinade is prepared. To do this, bring 2.5 liters of water to a boil and add 1 tbsp. l. salt and 1 tbsp. l. granulated sugar... Boil for literally 1 minute, after which the fire is turned off and the marinade is allowed to cool gradually.

Whole apples, together with the stalks, are tightly placed in three-liter jars, after which they are poured to the top with still hot marinade.

Pickled apples with mustard

To prepare the workpiece, we need 10 liters of water, 1 glass of granulated sugar, 100 g of salt and 3 tbsp. l. mustard. Dissolve granulated sugar, salt and mustard completely in water and put the pan on fire. Bring to a boil, hold for no more than 1 minute and turn off the gas. The marinade is ready.

To the bottom three-liter cans put clean straw, cherry and black currant leaves (you can put all the ingredients at once or what is). Place apples tightly on top, then fill the jars with marinade to the top.

Pickled apples with cabbage

To prepare according to this recipe, we need 4 kg white cabbage, 3 kg of medium-sized apples, 2 larger carrots, 3 tbsp. l salt and 2 tbsp. l. granulated sugar.

The first step is to thoroughly rinse the apples and cabbage. Carrots are washed, peeled and rubbed on a standard grater. The cabbage is finely chopped. Chopped carrots and cabbage are mixed with each other, salt and granulated sugar are added to the composition, after which they are strongly squeezed by hand until juice appears.

V wooden tub or enamel pot lay the apples tightly, shifting each layer vegetable mixture obtained above. Put on top cabbage leaves... The composition is poured to the top with cold brine (1 tablespoon of granulated sugar and 1 tablespoon of salt are added to 1 glass of cold boiled water).

An inverted plate of the required diameter is placed on top, and oppression is placed on it (use a stone of a suitable size). Apples are soaked at room temperature for 2 weeks. Then they are transferred to a cooler room, where they are kept for another 2 weeks. After that, the product is ready for use.

Be sure to try making your own pickled apples. The whole family will appreciate the new dish and it will become traditional.