Soaked apples are the most common type of harvesting of this fruit. They are closed not only in its pure form, but mountain ash, cabbage, honey, and straw are often added. Properly soaked fruits can be stored for up to half a year, or even until the next harvest. Before soaking was done only in wooden barrels, now delicious apples come out of glass containers.

For the recipe of soaked apples, usually small fruits are selected so that they are saturated with the marinade as much as possible. The most suitable apples are late varieties. They must be firm, well ripened. If you have Antonovka, Titovka, Pepin or Anise in your garden, do not miss the moment and be sure to soak the apples in any way provided below.

Apples for urination should be strictly without rotten and damaged areas, otherwise the presence of such can spoil the whole work.

Soaked apples in jars

For soaked apples in jars, you need to choose 10 kilograms of small ripe fruit. You will also need 200 grams of sugar and 1 tbsp. spoon of salt, subsequently diluted with 5 liters of water. The aroma of such a drug will give the leaves of fruit trees and shrubs in a bunch: currants, cherries, raspberries, or lemon balm.

Cooking:

If the fruits are of different sizes, then those that are larger should be placed at the bottom of the jar.

Soaked apples in a barrel

Soaked apples in a barrel have a distinctive taste than soaked apples in jars. For storage in such a container, 5 kg of apples will be needed, and more can be, it all depends on the size of the barrel. As additional ingredients, 20 pieces of leaves, grapes and cherries will perform, you can add straw, 200 grams of rye flour. For marinade are prepared: 250 grams of sugar, 50 grams of salt, 5 liters of running water.

Cooking:

Instead of a wooden barrel, you can use enameled metal.

Soaked apples with cabbage

Soaked apples with cabbage will be infused in a conventional pan, so for 3 kilograms of fruit you need to choose the appropriate amount of enameled dishes. Supplement the dish with 4 kg of cabbage and 3 pieces of medium-sized carrots. The marinade will consist of 3 tbsp. tablespoons of salt and 2 tbsp. tablespoons of sugar, soluble in 1 cup of water.

Cooking:

The jug with a soaked Antonovka empties before our eyes. And for the New Year and Christmas table, the urine pads are very necessary: \u200b\u200bthey are the best way to set off a fat duck or boiled pork. And in the morning after a feast, such an apple is eaten with a bang. And for this case, I have an express recipe for soaked apples.

Of course, Antonovka is no longer to be found. But the green juicy Granny Smith and even the red-sided domestic ones under the strange name Harvest 2010 will come down. Just forget about the stupid tips to line the bottom of the dishes for soaking with currant and cherry leaves. In September, they are already touched by diseases and decay.


Let's do it easier. Boil water in a saucepan. For one liter add a teaspoon of salt with a pot, 2 teaspoons of grain mustard, boil for a couple of minutes. Remove from heat, dissolve 1 tablespoon of honey in brine. Let’s cool.


Rinse apples thoroughly in hot water with a sponge. Drain, cut apple slicer. It is advisable to cut so that the apple does not fall into segments, but the slices come off. Gently put in a jar with a wide neck, fill with a cooled brine and set for 10 days on the kitchen table. The jar is not tightly closed, it is better to just close it with a dense linen napkin. If there are not enough apples, then you must definitely put a weight on it so that the fruits do not come up in brine. Then we transfer to the cold. Of course, ideally, they should be kept in the cold for a couple of weeks, but in a week they will be good.
Yes, it happens that apples are difficult to sour, then you can push them: 3-4 days after laying in brine, add half a cup of cabbage brine.

Soaking is a way of harvesting apples for the winter. Tasty, juicy, soaked fruits - a good winter supplement to any dish of poultry, fish, meat. In addition, the product is useful and tasty. And if you start harvesting in the season of apples, then the product comes out very cheap.

General principles of urination

Our ancestors were also able to wet fruits in large wooden barrels, which were poured with clean spring water. Such simple dishes were enjoyed until spring.

Nowadays, you rarely see blanks in barrels at home; they were replaced by cans and enameled dishes. The taste of the blanks   it is not lost. To start cooking, you should consider a few tips:

1. The fruit containers must be washed well, scalded with boiling water and dried.
2. For cargo, you can use a plate on which they put a jar of water.
3. During the soaking, the fruits actively absorb the brine, so in the process of insisting from time to time it is necessary to add water. Thus, the top layer will not deteriorate.
4. A bucket will require approximately 5-6 liters of marinade.

Traditionally, there are three types of preparation of soaked apples for the winter:

Whatever type you choose, for cooking you need to use only the fruits of the late varieties (autumn), in which sour or sweet and sour   taste. These include Antonovka, Anise, Pepin. Soaked apples - video available on the Internet.

Soaked apples, a recipe at home

Apple soaked recipes for the winter are very easy to prepare. To begin with, they put the Antonovka in prepared containers, make a marinade, which is poured into a container with fruits. The next stage - put under load and after 1.5–2 months the apples are ready.

For 1 kg of fruit you need:

• water (1.5 l.),
• 4 tbsp. tablespoons of sugar
• currant leaves, cherries,
• 1.5 teaspoons of salt
• cinnamon, mustard, cloves (grains).

Fruits should be washed well and sorted out, sifting out damaged fruits. We lay the bottom of the can with berry leaves. Stack apples tightly in rows. After a couple next we again line the leaves and so on. Alternate until all containers are filled with apples.

For pouring, boil water and put the remaining ingredients in it. The fill is prepared in advance so that it cools down to 30 degrees. Pour apples with a pickle. All cover apples with a load   so that the fruits are completely in the fill. To start the fermentation process, the container with the workpiece is kept at room temperature. When fermentation begins, clean in a cool place.

There is a recipe for making sweet fruit for the winter. It differs from classical urination by the amount of sugar added to the marinade.

For 10 liters of filling it is necessary:

• honey (300 gr) or sugar (400 gr);
• rye flour (100 gr);
• salt (150 g);
• leaves of berries.

We will prepare the container, as indicated above. We cover the bottom with currant leaves, again we lay apples, alternating with berry leaves. Last layer   covered with cherry leaves.

To prepare the fill, combine all the ingredients and boil. Cool and fill the liquid in containers. We cover it with a plate on which we put the load. Soaking time of sweet fruits is about 1.5 months at room temperature.

Soaked apple recipes for the winter with berries

With cranberries and viburnum

Such fruits are prepared based on a classic recipebut only with the addition of berries. Mostly they use sour berries: cranberries, viburnum.

The sequence of laying on one can of three liters:

1. We cover the bottom of the jar with leaves of cherry, currant, lemon balm, raspberry, mint and others.
2. On the leaves we put sour berries (about 800 g).
3. Stack apples on top of the berries.
4. Next, alternate the layer of leaves and berries.
5. Spread the remaining fruits.
6. Cover the last layer tightly with leaves.

On a three-liter jar, boil 1.5 l of marinade. For 10 l, you need 150 grams of salt, honey 300 grams, 200 grams of rye flour. It is advisable to first make the flour in water, bring to the consistency of sour cream. Flour, salt, honey are added to boiling water. Cooled down marinade pour product. Banks need to be covered with plastic lids for a week. After time, banks are lowered into the cellar. To prevent fruits from moldy, you can add a tablespoon of mustard (dry) to the brine. After 1–1.5 months, the workpiece is completely ready.

With mountain ash

Delicious apples are obtained, soaked with mountain ash. The components are the same as for apples with berries. But instead of sour berries, sprinkle apples with mountain ash. Rowan need about 3 kg.

We cook the marinade, cool and fill them with apples. We put over the load - oppression, leave to insist at room temperature for a week. Such fruits can be eaten in a month and a half.

In pumpkin juice with sea buckthorn

Apples turn out beautiful and vitamin if they are soaked in pumpkin juice along with sea buckthorn:

1. For 100 grams of berries, 4 kg of apples will be required. Fruits and berries washed, dried.
2. We put apples in the dishes, while sprinkling with sea buckthorn.
3. Pumpkin juice pour fruits with sea buckthorn.
4. We press down with a load for a week, then put it in a cool room.

To make pumpkin juice, you need pumpkin (ripe). Pumpkin clean and boil   in a small amount of water. Next, cool the cooked pumpkin and knead using a blender. Pumpkin marinade is ready.

Recipe for soaked apples with flour (rye)

The recipe for a three-liter jar. Would need:

Cooking:

1. A small portion of the water is boiled, about 300 ml. Flour is poured with water, quickly stirred so that no lumps form.
2. It is advisable to strain the flour water. In filtered rye water add the remaining water, salt.
3. Apples are packed tightly in prepared jars.
4. Pour over the cooked brine.
5. They put oppression on the bank.
6. Jars with fruits are cleaned in a cool room.

After a month and a half, the soaked fruits with flour are ready.

Urinating in a bucket

For cooking apples in a bucket   use enameled dishes. It will be required:

• sour fruits - 1 bucket;
• berry leaves;
• sugar - 300-400 g per bucket;
• salt - 2-3 tbsp. spoons.

The bucket is washed thoroughly, scalded with boiling water. The bottom of the bucket is lined with half the leaves, all the fruits are laid. The remaining leaves are placed on top. Marinade is boiled in a classic waycool. Pour to the edge, on top of all the fruits. They put the cargo, pour the marinade over seven days. Take out in a cool place and soaked fruit in a bucket after 1.5 months ready.