Pickled apples at home: simple recipes. How to cook pickled apples at home

21.10.2019 Snacks

Soaking is one of the easiest ways to harvest apples for the winter. Delicious homemade soaked apples are an excellent addition to salads, side dishes, meat, poultry and fish.

Which apple varieties are suitable for peeing at home?

Whichever method of soaking apples you choose, you can only use late (autumn) varieties of apples, which have a sweet and sour taste. Most often these are Antonovka, Anis and Pepin. Only ripe fruits are suitable for urinating, therefore, after picking apples, they need to lie down for a while in a warm place.

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 soaked apples at home:

a container for soaking apples must be prepared: thoroughly cleaned with baking soda, washed and rinsed with boiling water;
as a load, you can use a flat plate on which a liter can of water is placed;
you should be aware that with any method of soaking apples, they actively absorb the brine, so you need to periodically add it, otherwise the upper layers of apples will simply deteriorate;
for 1 bucket of apples, approximately 5-6 liters of pouring will be needed.

Pickled apples traditionally had three types of preparation: regular (classic), sour and sweet. Let's take a closer look at each template.

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

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).

Preparation

Apples must be washed in warm water and sorted out, since only undamaged fruits are suitable.
The bottom of the container is lined with cherry and currant leaves, ripe apples are stacked with their tail up in dense rows. After two rows, it is necessary to put a layer of leaves again and repeat the operation until the container is filled with apples almost to the very top.
It is better to prepare the filling in advance. To do this, bring the water to a boil and put all the ingredients listed above in it. The filling must be cooled to 30-35 degrees and the apples must be poured over 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 for the fermentation process to begin, after which they must be removed to a cool place. Ready-made pickled apples can be served to the table in a month and a half or two.

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

For 3 kilograms of apples you will need:

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

Preparation

Cabbage must be finely chopped, carrots grated on a coarse grater. Then mix cabbage, carrots, salt and sugar until vegetable juice appears.
Next, a layer of cabbage should be placed on the bottom of the prepared container, tamped, a layer of apples, then again cabbage, apples, etc. The top layer is made of cabbage. If the secreted vegetable juice is not enough, then prepare the brine at the rate of one tablespoon of sugar and salt per 1 liter of water.

You need to put oppression on top, as in the first recipe. For several days, the container with the workpiece must be held at room temperature for the fermentation process to begin, after which the sour pickled apples with cabbage must be removed to a cold place for 1 month.

The recipe for making sweet soaked 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 g rye flour,
150 g salt,
currant and cherry leaves.

Preparation

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

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

Fans of Russian cuisine in late autumn begin the so-called "soaking" of apples. This is an old-fashioned way to preserve crops for the winter, a bit like.

For soaking, select healthy, firm fruits, preferably late varieties. They are placed entirely in wooden barrels or jars filled with brine made from water, sugar and salt. Apples are stored for the first few days at room temperature, and then dipped into a cold cellar, where they undergo a slow fermentation process. Thanks to this, they can be stored for several months.

You will probably be interested to know that pickled apples retain all the health benefits of fresh fruit, enriching them with the additional qualities of fermented foods. Fermentation occurs through fermentation by lactic acid bacteria and "wild" (contained in the fruits themselves) yeast.

Such a dish contains amazing benefits for the digestive tract - it is able to restore the intestinal microflora no worse than bifidobacteria. It also increases appetite, enhances the production of gastric juice and accelerates intestinal motility.

The great value of pickled apples (as well as other pickled products) is the high content of ascorbic acid.

So, regular consumption of this product helps:

normalize bowel function;
provide strong immunity;
increase the number of lactobacilli and, with regular use, cure dysbiosis;
high calcium content will prevent osteoporosis;
will improve the condition of hair and nails.

In 100 g of pickled green apples, only about 35-45 kcal.

We present to your attention a simple and quick way to cook pickled apples. With a minimum of effort, you will get the maximum benefit.

For this recipe, use dense, healthy fruit plucked from a tree, a volunteer will not work. Let the fruit lie down for a week, so that during this time the fruits that begin to deteriorate come to light.

Apples of green varieties - how much will fit in a three-liter jar
Salt - 1 tbsp a spoon without a slide
Sugar - 3 tbsp. a spoon with a slide
Honey - 1 tbsp. spoon

1. The washed medium and small apples are tightly placed in a clean three-liter jar (do not sterilize the container).

2. Pour purified water into a jar with laid fruits in order to measure its required amount. Drain the water into a saucepan and add another 50-100 grams to it. water to top up the brine during cooking if necessary.

3. Prepare the brine: mix salt, sugar and honey until completely dissolved.

4. Fill the apples so that the brine covers them completely. Cover the jar with gauze and fix it with an elastic band.

5. Leave for 7 days at room temperature. Then we transfer the apples for 3 weeks to a cool place, for example, a cellar. We store the remaining brine in the refrigerator and, if necessary, add to the jar.

Important: the first days, apples absorb water well and the top layer is exposed, so the brine must be topped up so that the upper fruits do not start to rot.

Exactly in a month, the soaked snacks are ready. Bon Appetit!

Soaked apples in a jar under a nylon lid for the winter - a recipe for a three-liter jar

How to wet apples at home for the winter and every day? Yes, so that it was very tasty and easy to cook? This is a simple and healthy recipe. There is no sugar here, only honey. It is done very simply and quickly in a 3-liter jar under a nylon lid.

Below you can see a detailed video recipe for cooking.

Ingredients:

Apples - 2.5 kg.;
Honey - 2-3 tablespoons;
Salt - 1.5 tablespoons;
Leaves: raspberries, cherries, grapes, currants, lemon balm;
Water - 1.5 liters.

Bon Appetit!

Cooking pickled apples at home - general recommendations

1. There are three types of peeing apples:

simple (fill with brine),
sweet (when there is more sugar than salt),
sour (when sugar is not used at all).

You can also add mustard, oregano, honey, cinnamon, basil and other spices to the brine. Late or mid-late varieties are used for urinating. But the champion among apples that are suitable for such a harvesting method, of course, is Antonovka. You need to use only plucked, strong fruits of green or yellow color. The plucked fruit should sit for about two weeks to reveal the flawed fruit.

2. In the old days, apples were soaked in wooden tubs, barrels using rye straw. The straw prevented mechanical damage to the apples and imparted a specific taste and amber color to the finished product. But today glass containers of different capacities are more often used.

3. Jars, tubs or other containers that are intended for food products must be sterilized or doused with boiling water. Apples must be completely covered with brine.

4. For the first two weeks, the container with apples should be stored at a temperature of 15-18 degrees, and then the container must be moved to a dark, cool place with a temperature of 4-6 degrees, for example, to a cellar.

5. After 35-40 days, the pickled apples are ready to eat. The finished product should also be stored in a cool, dark place. And apples remain suitable with proper storage until May!

Pickled Antonovka apples at home

Try to cook a traditional, one might even say an old preparation for the winter - soaked apples in a barrel with rye straw, using the "Antonovka" variety. This variety is ideal for peeing due to its unique sweet and sour taste.

For cooking we need:

Apples "Antonovka" (or other green, sweet and sour varieties) - about 20 kg.
Plastic barrel with a capacity of 50 liters.
Rye straw
Water - 10 liters
Cooking, rock salt - 250 gr.
Sugar - 750 gr.
Mustard powder - 2 tbsp spoons

1. We pick ripe and healthy apples from the tree and let them lie down for a couple of days. Wash the fruit and dry it slightly.

2. Steamed rye straw with boiling water. It should stand for 20-30 minutes in boiling water in order to warm up, then the straw will become elastic and it will be convenient to put it in a barrel.

3. We cover a clean plastic container (barrel), which is intended for food products, with an airtight food bag (it must be specially for pickling and salting).

4. Put a layer of straw on the bottom of the container, then put the apples to the middle of the barrel. Again a layer of straw and apples almost to the top. There should be a layer of straw on top.

5. For the marinade in cold water, dilute salt, sugar and mustard powder. Pour brine to the top of the container so that all the apples are covered with water. We tie a bag on top while releasing air from it.

We put the barrel in a dark, cool room (for example, a cellar) for a month. After a month, you can enjoy this delicacy all winter.

Apples soaked in a barrel for the winter

I want to offer you a recipe for making soaked apples in an oak tub with cherry and currant leaves. This recipe was used by our grandmothers and great-grandmothers.

For cooking we need:

Apples "Antonovka" or green varieties are sweet and sour.
Oak keg
Cherry leaves
Currant leaves
Boiled water - 10 liters
Salt - 2 tbsp. spoons
Rye flour - 200 gr.

1. The keg must be specially prepared: pour water and leave to stand for 2 weeks. Then wash thoroughly with baking soda.

2. Wash apples, cherry and currant leaves well.

3. Place cherry and currant leaves at the bottom of the barrel, then lay out 2 layers of apples with the tail down and so alternate the layers to the very top. The last layer should be the leaves.

Preparing the filling: dilute salt and rye flour in cold water.

Fill with brine to the top, close with a lid and put oppression on the lid. The apples will be ready in 2 months.

The best recipe for soaked apples with rye flour

Pickled apples can be made at home using this very simple recipe.

For cooking we need:

Apples
Glass containers with a capacity of 3 or 4 liters
Currant leaves
Boiled water - 2.5 liters
Salt - 1 tsp spoons
Rye flour - 100 gr.

1. Put the bottom of the jar with washed currant leaves.

2. Alternately tightly lay the layers of apples and currant leaves.

3. When the jar is full, fill it with brine. It is prepared from water at room temperature, salt and rye flour.

4. Cover the jar with gauze. Top up, if necessary, brine and skim the formed foam.

5. Pickled apples will be ready to eat in a month.

Bon Appetit!

Soaked apples in cabbage for the winter

This recipe will allow you to make sauerkraut and pickled apples at the same time. Simple, fast, healthy and delicious. The cabbage takes on a pleasant aroma and the fruit becomes carbonated.

For cooking we need:

Green apples - 10 pcs.
Cabbage - 2 pcs.
Carrots - 6 pcs.
Enamelled casserole
Salt - 4 tbsp. spoons

1. Chop the cabbage thinly, mix with grated carrots and salt. Slightly crush with your hands.

2. Put the cabbage tightly on the bottom of the pan, apples on top. Alternate until the ingredients run out. The top should be a layer of cabbage.

3. Cover with a plate or lid and put pressure on.

4. We leave for three days in a warm place. Every day we pierce the cabbage with a stick so that the gas comes out and the dish does not taste bitter.

We move to a cold place. It can be stored for a month, but you can try it after three days.

Who doesn't love pickled apples? You can count such people on your 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. You can use barrels or buckets if you wish. In any case, the result will be amazing.

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

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

Products:

9 kg of apples;
0.45 kg of sugar;
55 gr. Sahara;
75 gr. mint leaves, raspberries, currants.

Preparation:

Rinse the fruits, remove the tails and leaves.
Put leaves, apples and all remaining branches in a container for future harvesting.
In the next step, prepare the marinade. Pour a liter of water into a saucepan, mix it with sugar and salt, boil.
Cool the marinade, add cold water and pour into a container with apples.
Put the oppression on top, add the prepared marinade over the next seven days.
Insist after this for at least a month and a half in a cool place.

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

Pickled apples at home (video)

How to wet Antonovka for the winter

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

Products:

4.6 kg of 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, which not only can, but also need to be soaked

Preparation:

Put the washed leaves on the bottom of the keg.
Lay apples on top of them, alternating them with the same leaves.
Press down everything from above with oppression.
Mix honey, salt and flour in warm water, cool this liquid completely.
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 be harvested exclusively in a special barrel. It is for this reason that they are afraid to wet the apples on their own. In fact, in the process of preparing them, you can use absolutely any container, even an ordinary bucket. Accordingly, difficulties during procurement simply cannot arise.

Products:

8 liters of water;
6.5 kg of apples;
0.55 kg of rye flour;
0.1 kg of rye straw;
0.1 kg of mustard;
0.1 kg of salt.

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

Preparation:

Stir boiling water with mustard.
Brew rye flour and stir well to avoid lump formation.
Add salt, prepared flour and mustard to cold water.
Cover the bucket with straw and put apples on top, pour the brine and put the load on top.

Insist 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. It is simply impossible to imagine faster cooking. It is very convenient to store fruits, since it is enough just to rearrange them in the refrigerator after the end of their urination.

Products:

8.5 kg of apples;
11 liters of water;
0.15 kg sugar;
0.15 kg of salt.

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

Preparation:

Rinse the fruit and put it in jars immediately.
Mix water with salt and sugar.
Pour the resulting liquid into jars.
Cover the blanks with nylon caps.
Put the container in a warm place for a month and a half.

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

Pickled apples for the winter: the best recipe

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

Products:

2.9 kg of apples;
4.2 kg of cabbage;
0.25 kg of carrots;
55 gr. Sahara;
35 gr. salt.

Sauerkraut is honored in every home, and in combination with apples it becomes much better.

Preparation:

The cabbage needs to be washed, removed the spoiled top sheets, and finely chopped.
Wash the carrots and immediately peel, chop the root vegetable on a grater.
Mix vegetables and crush them a little with your hands, add sugar and salt.
Transfer to a container in which further it is supposed to ferment products, apples.
Be sure to put the cabbage there, filling all the free space with this vegetable.
Dissolve a spoonful of sugar and salt in a small amount of water.
Pour the brine into a container.
Cover everything with whole but washed cabbage leaves.
Install oppression on top of them.

Keep the workpiece at room temperature for about 14 days, 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 at all correctly. Difficulties can arise only with the preparation of pumpkin juice, but in this procedure there are no inexplicable subtleties and tricks. Fruits do not even need to additionally salt, they absorb everything necessary from the components adjacent to them.

Products:

3.9 kg of apples;
0.15 kg of sea buckthorn;
0.85 kg pumpkin.

Preparation:

All products must be washed and dried.
Put the fruits in a container in which the salted fruits will be stored, sprinkle with sea buckthorn.
Peel the pumpkin, pick out all the seeds with a spoon, cut into pieces and boil in a minimum amount of water.
After softening the pulp, cool the broth and immediately pour into a container to the rest of the products.
Press down on the fruit with a heavy load and keep under it for a week.
After that, transfer the container to the cellar.

Pickled apples (video)

Pickled apples are a primordially Russian harvest. Thus, the fruit was stored until the very cold many years ago. Despite the fact that the recipe is already old, to this day the blank is very popular. Of course, apples can be kept fresh in the cellar, but it is with soaked that they become even more tasty and at the same time remain as useful as possible. Everyone from small to large will eat such a preparation with pleasure, since the pleasantly crispy, slightly sour fruits simply cannot leave anyone indifferent.

Homemade pickled “Antonovka” apples are the easiest, tastiest and most popular way to harvest fruits in winter. It is customary to ferment fruits in tubs or barrels made of wood, but glass containers are also suitable for urban conditions. For a greater aroma, together with apples, you should use fragrant herbs, leaves of berries, bushes, mint. Together with fruits, you can ferment cabbage and lingonberries - it turns out a very juicy and mouth-watering snack.

Everyone has known the specific taste of pickled apples since childhood. For such a snack, the main thing is to choose the right kind of fruit. The Antonovka variety is a good choice, as it has firm pulp and a harmonious combination of sweet and sour tastes. For the recipe, it is better to use ripe fruits, and it is recommended to stand unripe fruits for several days simply in an apartment.

Traditionally, apples are soaked in a tub. They are laid with the stalks upward, so that the fermentation process goes faster. Layers of cherry and currant leaves are distributed between the fruits.
Making a pickle. A kilogram of fruit takes 1.5 liters of boiled water, four tablespoons of white sugar and a spoonful of salt.
Add the prepared brine to the fruit, put the load on top and cover the "structure" with clean gauze.
The apples need to be kept warm for several days to start the oxidation process. After that, we remove them in a cool place for 1.5 months.

If you don't find a wooden tub in your arsenal, and you don't want to bother with cans, then a simple enameled bucket will come to the rescue. The main thing is that the container is free of rust and chips.

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

Cooking method:

The volume 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).
We wash the leaves of berries and fruits. At the bottom of the container, lay out the berry leaves and put the fruit with the stalks up. We also make a green layer between the apples.
Stir salt and granulated sugar in boiled water. Pour the resulting brine to the fruit, cover the bucket with a cloth and keep for three weeks in a cool, dark place.
As soon as the pulp of the apples is salted, the fruits can be transferred to jars along with the marinade, covered with a lid and placed in the refrigerator.

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

Cooking method:

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

Pickled apples "Antonovka" in cans

Pickled 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 with different additives, but they are all designed for bulky barrels. Today's housewives are modern city dwellers who cook pickled apples in ordinary three-liter jars.

Cooking pickled apples in jars:

We take whole apples. Cut large fruits into slices, small ones can be left whole. We lay out the apples in clean three-liter jars.
Let's prepare a brine: for five kilos of fruit you will need 2.5 liters of water and a spoonful of white sweet sand and salt. Add dry ingredients to water, boil and then fill jars with their contents with hot marinade.
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 month.

With rye flour

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

In order for the apples to remain firm and appetizing after soaking, you should use cherry and currant leaves.

Cooking method:

We take ripe apples without defects. We wash the fruits from dust and dry well.
The container in which the fruit will ferment should be doused with boiling water, dried and covered with leaves on the bottom.
Lay the apples on top, cover them with leaves and so fill the container layer by layer. The final layer should be made of herbs.
For the 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.
Stir salt, flour and sweetener in boiling water. Cool the marinade and pour it into a container with apples. The fruits must completely go into the brine, for this it is worth pressing them from above with oppression.
We keep the workpiece in a dark place, and after a week we rearrange it to a colder one, for example, in a cellar. After 1.5 months, it will already be possible to taste soaked aromatic apples.

Cooking with cabbage

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

Cooking method:

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.
We sort the apples, chop the cabbage, three carrots on a grater. Stir the carrots together with the cabbage, sprinkle with salt, sugar and mash the vegetables well with your hands so that they release the juice.
Put apples and vegetables in layers in a container. We close all the gaps with cabbage, and the final layer should also be from vegetables.
If your cabbage is not very juicy, then you can add a little boiled water to the apples.

We put the load on top and leave the apples and cabbage for 7 - 9 days at a temperature not lower than 14 degrees. Then we move the workpiece to a colder room for three weeks. The benefits of soaked 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

Not many people know, but pickled apples bring invaluable help to our body, especially in the fight against fungal, viral and bacterial diseases. Fermented fruits contain large amounts of ascorbic acid, which is a very powerful antioxidant.
Pickled fruits have a beneficial effect on the functioning of the gastrointestinal tract. First, they have more pectin than they had before soaking. Secondly, in terms of the number of probiotics, they are not inferior to yoghurts and other 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.
An important point is that soaked apples contain calcium, iron, zinc and vitamin D. All these elements are necessary for the normal state of bones, joints and cartilage.
Women should pay special attention to such a snack, because it will help preserve their figure and beauty. If you include fermented fruits in the diet, the skin will become more elastic, acne will disappear and fine wrinkles will be smoothed out.

Rye straw can be used to soak the 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 aromas, as well as mold.

Pickled apples in a bucket for the winter are a great option for garden owners who have collected a lot of fruit. Such a blank will appeal to children and guests. It is not a shame to put fruits on a festive table, prepare a filling for pies from them, add them to salads, or just have a snack with soaked fruits before dinner. There are a lot of recipes, each of them has its own flavor, unique taste, aroma.

Which apples are suitable for peeing

Not every fruit can be allowed to pee, but only certain varieties with elastic pulp, slightly sour.

Comment! Early-ripening apples cannot be wetted, as they fall apart during fermentation.

Experienced housewives prefer:

Antonovka;
Bogatyr;
Anis;
Grandma;
Kamenichka;
Pepinke;
Borovinka.

When choosing fruits, you should pay attention to the following parameters:

small size;
firm and dense pulp;
should be sour to taste;
take only those fruits that are still growing on the apple tree;
give preference to green fruits.

A warning! Apples showing signs of rot or disease are not suitable for urinating.

Urination technology

Fruit peeing technology is simple, but has its own nuances:

The fruits are sorted out, washed.
When laying down, do not hit them.
For pouring fruit, use a special solution (1-1.5% salt and 2-3% sugar).
The water must be boiled.
To determine the amount of pouring to prepare the brine, apples are put in a bucket, poured with water, and then measured.
Rye flour can be used as malt.
Various spices and tree leaves are added to the soaked fruits.

Attention! The fruits will become more fragrant if you replace granulated sugar with natural honey.

The beginning of fermentation takes place at a temperature of + 14-20 degrees, not less than 3-5 days. Then the buckets are transferred to a cool room, the temperature of which is about 2 degrees.

Preparing apples

To make the pickled apples tasty, after picking them, they are removed to a warm place. Medium late varieties - for 2 weeks, and late varieties - for almost a month. During this time, the fruits gain the maximum amount of sugar.

Technology:

Immediately before urinating, the fruits are sorted out, damaged specimens are discarded.
Then they put it in a large basin, fill it with water at room temperature.
Each fruit is thoroughly washed, then the water is changed, rinsed again.
Spread apples for soaking on a dry towel.

Bucket preparation

Previously, oak barrels were used to wet the fruit. In the village, many housewives who have cellars continue to use such containers. But for a city apartment, it is better to use an enamel bucket.

Comment! The container should not have chips or rust.

Preparation:

The bucket is washed first with detergent, then with a soda solution.
Rinse with hot water.
After that, pour a large amount of boiling water, close the bucket with a lid so that the surface is steamed.
In addition to the bucket, it is necessary to prepare a wooden circle and oppression. Otherwise, you can take a large plate and a jar of water.
A mug or plate, a stone for oppression is also thoroughly washed and poured over with boiling water.

Soaked apple recipes

If it is the first time you are doing soaked apples, you should not experiment. It is especially important to add the exact amount of salt, sugar, since the final result depends on them. Among the recipes below for the winter, you can find a suitable option.

With honey

Honey is an excellent preservative that can completely replace sugar when soaking apples in a bucket.

Required products per kg of fruit:

water - 1500 ml;
honey - 4 tablespoons;
currant, cherry leaves;
salt - 1.5 teaspoons.

Comment! Mustard seeds, cinnamon, cloves are added to taste preferences.

Operating procedure:

Rinse the fruits thoroughly after revision.
Put cherry leaves, currants in a bucket, then apples with tails up. The fruits should be packed tightly, but they should not be pressed on.
Leaves are laid over each layer of apples.
For pouring, boil water, add salt, sugar, spices.
When the brine has cooled to 30 degrees, pour into a bucket with fruits.
Put a circle on top, put oppression.
Keep the bucket in the room. When fermentation begins, the brine will rise and foam will appear. It needs to be removed.
After 2-3 days, the bucket with soaked apples is removed to a cool place. If the brine is not enough, then you will have to top up.

Attention! The apples should be completely in the brine.

You can eat pickled fruits cooked in an enamel bucket in 45-60 days.

With cabbage and carrots

Soaked apples with the addition of cabbage and carrots, can be served with fried potatoes, as a snack for alcohol.

For procurement you will need:

3 kg of winter apples;
4 kg of white cabbage;
2 carrots;
2 incomplete tablespoons of granulated sugar;
3 incomplete tablespoons of salt.

How to proceed:

Chop cabbage, carrots, salt, sugar.
Grind until juice appears.
Put cabbage in a bucket, then apples. Repeat the layers until the container is full. The top layer is cabbage, carrots.
If the juice does not cover the soaked fruits, you need to prepare a brine: dissolve a spoonful of salt and sugar in 1 liter of water.
Put a plate, put a three-liter jar on top, filling it with water so that the fruit does not float.
After 2-3 days, the bucket is taken out to a cold place.

You can treat homemade delicious fragrant fruits in a month.

With pumpkin

Pumpkin is great for pouring apples while peeing. A bucket takes about 10 kg of fruit. You will also need:

pumpkin - 1 piece;
currant, cherry leaves.

Cooking features:

Wash the pumpkin, cut off the peel, select the seeds.
Then cut into pieces, add water, cook over low heat.
When the vegetable has softened, puree is made from the pumpkin pieces.
The bucket is lined with leaves, apples on top. When the container is full, pour the puree.
The liquid should be on top of the fruit.
They put oppression on the circle, leave the bucket for 3-4 days for fermentation.

The workpiece will reach inside a cool room. Delicious pickled fruit can be tasted after 30 days.

With celery

Ingredients for 10 kg of fruit:

200 g of green celery sprigs;
500 g rye straw;
5 liters of water;
50 g malt;
200 g granulated sugar;
80 g of coarse salt.

Cooking rules:

Malt is dissolved in half a liter of water. After boiling, boil for a third of an hour.
Pour sugar, salt into the rest, boil the brine. Pour in malt.
Straw is folded inside a basin, filled with boiling water.
Straw is placed on the bottom of the bucket, and apples and celery are laid on top in layers.
Pour with brine, press down with a circle and a load.
Keep the bucket of soaked fruit cool.

With mustard

For wetting the fruits, they are stocked:

apples - 10 kg;
rye flour - 0.25 kg;
coarse salt - 50 g;
powdered mustard - 75 g;
mint - 15 g.

This mass will require 5 liters of water.

Important! Tap water is not used for making soaked apples.

Work algorithm:

Brew flour with 2 liters of boiling water.
Dissolve the mustard, salt.
Boil the rest of the water, combine it with a solution of flour, mustard, salt.
Rinse the mint thoroughly, dry on a towel.
Put apples and mint inside the bucket one by one.
Pour in the cooled brine, press down the fruit around, oppression.
Soak the apples to stand for 2-3 days in the room, then transfer to the cellar.

With rowan

Soaked apples with mountain ash turn out to be extremely tasty, so they can be soaked in two buckets at once.

Products:

apples - 20 kg;
sugar - 250 g;
rowan berries - 1 kg;
salt - 1 tablespoon without top;
water - 10 liters.

How to cook:

Pour sugar and salt into boiled, slightly chilled water.
The washed apples and berries are laid out inside the bucket in layers.
Pour with brine, cover with a plate, put oppression on top.
In the room, the buckets are kept for 5-6 days for fermentation, then taken out to the basement.

Important! While the fruits are urinating, you need to monitor the amount of brine, top up if necessary.

Pickled apples are served in a month.

With rye flour

As a rule, rye flour is used for wetting Antonovka fruit.

Components:

10 kg Antonovka;
0.2 kg flour;
60 g salt;
5 liters of water.

Operating procedure:

Sort, wash the fruits.
Pour flour, salt into a saucepan, add a little cold water.
Be sure to beat with a blender so that no lumps form. Stir, then pour the mixture into boiling water.
When the mass has cooled, strain it through cheesecloth, pour in the rest of the water.
Fold the fruits to the bottom of the bucket, pour flour water. Put a circle on top, oppression.

Soaked Antonovka will be ready in 30-40 days.

With lingonberry

Soaked apples, cooked for the winter with lingonberries, have an unusual taste, aroma, and are rich in vitamins. The fruits are sweet, as the recipe does not include salt.

You need to stock up:

5 kg of apples;
500 g of ripe lingonberries;
500 g sugar;
grape leaves (you can cherry or currant).

Pickled apples in a bucket, recipe:

The bottom of the bucket is covered with leaves.
The fruits are placed with the petioles down. Each layer is sprinkled with berries, lingonberry leaves.
Lay out the remnants of leaves, a circle, oppression on top.
Water is boiled, sugar is added.
When the syrup has cooled, pour it into a bucket.
You need to wet apples in a cool room. Fermentation continues for 10 days. The resulting foam must be removed.

Store pickled apples with lingonberries in a cool place.

Terms and conditions of storage

At first, pickled apples are kept indoors at a temperature of + 14-20 degrees. This is an important parameter, since at lower rates, fermentation will be slow, and at higher rates, there is a risk of harmful bacteria.

Foam, mold is removed. The rag, which is used to cover the workpiece, is washed with soap. Circle, oppression wash every day.

When the fermentation process is over, the buckets are taken out into a room with a temperature of 0 to +5 degrees. Pickled apples are ready to eat in 36-60 days (depending on the recipe).

Conclusion

Pickled apples in a bucket are easy to cook. Even a young hostess can do this, given the recommendations. At first, you need to strictly follow the recipes. When the skill comes, you can experiment. Then in winter you can treat relatives and guests with delicious apples of different taste.