Nowadays, soaked apples have lost their former popularity. I suspect that many young people do not even know about the existence of this type of homemade blanks. But in vain. Soaked apples are prepared simply and not very long. It is worth loving their taste once in order to forever become a connoisseur of this product.

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

• appetite improvement;
• digestion stimulation;
• very useful for colds.

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

Which apples are suitable?

For the preparation of soaked apples according to the classic recipe, you must follow these recommendations:

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. You can soak apples in wooden barrels, in ceramic, glass and enameled dishes without chips.
5. Soaked sweet apples are generally stored longer.

Cooking conditions:

• Soak apples should be at a constant temperature from +15 to +22 C.
• Make sure that during all this time the marinade completely covers the fruits.
• To better penetrate the marinade, the peel of each apple in several places is pierced with a toothpick or a small knife.
• Once a week, do not forget to remove the foam and wash the cargo.

Ready soaked apples are stored at a temperature of +4 to +6 C.

Soaked apples in 3 liter jars

At home, it is most convenient to make blanks in large glass jars. 5 kg of fresh apples are thoroughly washed under running water. After that, prepare the marinade. To do this, 2.5 l of water is brought to a boil and added to the composition of 1 tbsp. l salt and 1 tbsp. l granulated sugar. They boil for literally 1 minute, after which the fire is turned off and the marinade is allowed to cool gradually.

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

Soaked apples with mustard

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

At the bottom of three-liter jars, put clean straw, leaves of cherry and black currant (you can put all the components at once or whatever is). Stack apples tightly on top, then pour jar of marinade to the top.

Soaked apples with cabbage

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

At the first stage, thoroughly rinse the apples and cabbage. Wash carrots, peel and rub on a standard grater. Finely chopped cabbage. Chopped carrots and cabbage are mixed with each other, salt and granulated sugar are added to the composition, after which they are squeezed strongly by hands until the juice appears.

Apples are tightly laid in a wooden tub or enameled pan, shifting each layer with the vegetable mixture obtained above. Cabbage leaves are placed on top. The composition is poured to the top with cold brine (1 tablespoon of granulated sugar and 1 tablespoon of salt are added to 1 cup of cold boiled water).

An inverted plate of the desired diameter is placed on top, and it is oppressed on it (use a stone of a suitable size). At room temperature, the apples are wet 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 yourself to cook soaked apples. The whole family will appreciate the new dish, and it will become traditional.

Soaked apples - a traditional Russian dish, known since ancient times as one of the ways to preserve the apple crop. When urinated, the fruits remain juicy, crunchy, retain nutrients, and almost the entire composition of vitamins contained in a fresh apple tastes slightly carbonated. The recipe is not complicated, it would be a desire to cook. You can serve the snack on your own and as an addition to salads, side dishes, meat and fish dishes.

The content of the article:
  1. What are the benefits?

What are the benefits?

It is recommended to use it for conservation only late - winter or autumn apple varieties - Semerinko, Korey, Anis, Antonovka or Pepin. These fruits have a sweet-sour taste, which is more beneficial when urinating. Before ripening, apples must ripen, for this it is recommended that the ripened fruits be kept warm for about a week.

We select containers

For soaked apple fruits, bulk containers are required - 10-liter tubs or barrels of wood. Instead, it is permissible to take glass cylinders of the same volume with a hermetically sealed lid. In a city apartment, where there is no place to store volumetric containers, you can use 3-liter cylinders.

Watering apples in a tub

First you need to prepare a barrel. Water is poured into it and left for a day, then it is washed and rinsed well. It is recommended that a wooden container be scalded with boiling water, this will destroy microorganisms that may interfere with long-term storage of the product. Straw spilled with boiling water - rye or wheat - is placed at the bottom of the container. It improves the appearance of apples and the aroma of the final product.

Apples in glass bottles

The easiest way to make soaked apple fruits is to pickle them in glass containers. The choice of container volume is at the discretion. To improve the taste, as well as to give a crunch, plant leaves are placed in the marinade - currants, cherries or mint. To make the apple product cook faster, you can use kvass powder. Apples according to this recipe are served with sauerkraut, cucumbers, go lingonberries.

You can simplify the preparation of snacks using simple tips:

• instead of a wooden barrel or glass containers, the use of enameled pots of large volume or 5-liter plastic buckets is allowed;
• any selected containers should be well cleaned with soda solution and doused with boiling water;
• a small container with water is used for the cargo, which is placed on a flat dish laid on top of the fruit;
• fruits gradually absorb the brine and its quantity must be constantly replenished, otherwise the upper layer of apples will be dry and not suitable for consumption. Or immediately add more water;
• fruits need to be stacked up with tails, so they are better fed by brine, and the fermentation process will accelerate;
• for urinating 1 bucket of apple fruit, at least 6 liters of marinade are taken.

Soaked apples recipes

Here you can choose the option of harvesting apples to your liking. Choose additional ingredients and pickle options for pouring.

Soaked apples with mountain ash

For the preparation of delicacies according to this method, you will need the fruits of red mountain ash, which will give the dish a light bitterness and a pleasant color and aroma. The components are taken in the following proportions:

• 6 kg apples of a suitable variety;
• 0.8 kg fruits of ripe mountain ash;
• 2 handfuls of fresh currant leaves;
• 50 g. Granulated sugar or honey for every liter of water;
• 10 g of iodized (or regular) salt.

Method of urination:

1. In the prepared container, lay the apples in layers, pour the fruits of mountain ash between the fruits.
2. Boil water for the marinade, add salt and sugar (honey). Stir until the loose components dissolve.
3. Sweet-salty liquid pour the fruit to the very top so that it covers the apples.
4. Cover the container with gauze or a "breathing" cloth and leave until fermentation begins.
5. After 2-3 days, remove the tissue and collect the resulting foam.
6. Cover the container with an airtight lid and keep it cool for at least 1.5 months.

Soaked apples with mustard

This is one of the simplest options for snacks that can be prepared at home. Required products in the following ratio:

• 2500 g of apples (Semerinko or Antonovka);
• 5 l water;
• currant leaves to taste;
• 1.5 tablespoons of mustard;
• 0.5 cups crystalline sugar;
• 50 g of iodized (or ordinary table) salt.

For the manufacture of soaked apples, you must:

1. Pour water into a pan, add salt, sugar and put mustard. Boil the ingredients. Cool.
2. At the bottom of the container, prepared for pickling apples, put currant leaves.
3. Arrange apples on top.
4. Pour the contents with a cooled marinade.
5. The first week to withstand apples at a temperature of +20 to +25 degrees.
6. The next 14 days, the product should be held indoors with temperatures up to +18 degrees.
7. After that, cover the container with a sealed lid and put in a storage place.

Barrel apples with cabbage

When urinating, the natural taste of apples is not lost, trace elements and nutrients are preserved. The necessary products are prepared for this recipe:

• 6 kg Semerinko, Antonovka or other apples;
• 8 medium carrots;
• 4 tbsp. l crystalline sugar;
• 8 kg fresh cabbage;
• 6 tbsp salt.

The conservation algorithm is as follows:

1. Rinse the cabbage, finely chop.
2. Grate the prepared carrots.
3. Mix vegetables, salt and sugar. In order for the cabbage to become soft and let the juice go, it must be well kneaded.
4. Wash the apples, put them in a container for pickling, fill the gaps between the fruits with chopped vegetables.
5. Cover the fruit and vegetables with a thick layer of cabbage leaves (up to 5 cm).
6. Pour cabbage juice into a container with a workpiece, if it does not cover the apples, then it is permissible to pour a few glasses of cold water with salt and sugar previously dissolved in it (1 tablespoon of each loose component into a glass of water).
7. Place a dish with a flat bottom on the cabbage leaves and crush it with oppression (you can use a pan or a jar filled with water).
8. Apples should be kept in a warm room for 14 days. Then for the same period, the products are sent to a cool place.

Soaked apples with honey and fresh mint

Sweetish in taste and with a pleasant mint aroma, apples according to this recipe will turn out. Snack should not be neglected even by those who follow the figure. The following ingredients are prepared for dessert:

• 2-2.5 kg. apples (depending on size);
• 5 l drinking water;
• 150 g of honey;
• 75 g of table salt;
• cherry, currant, mint leaves;
• 50 g of malt (can be replaced with rye flour).

Apple cooking technique:

1. In the prepared container, lay the currant leaves on the bottom.
2. Lay apples in 2 rows on top.
3. “Cover” apples with cherry leaves.
4. Put two more layers of fruit and cover them with peppermint leaves.
5. Repeat the procedure for 2 layers of apples, alternating leaf cover between them.
6. Put the 6th apple layer. In the top all remaining leaves are currant, cherry and mint branches.
7. Cover the container with a flat dish and put under oppression.
8. For brine, take water, boil it, dissolve honey, salt and add malt (or flour). Cool.
9. Pour marinade into a container with apples in a thin stream. In this case, oppression is not necessary to remove. The liquid must necessarily cover the load with which the fruits are covered.
10. Soaked apples for about 6 weeks at a temperature of 16-18 degrees.

Soaked apple with lingonberries

Fruits prepared according to this recipe are a storehouse of useful substances. All because they are pickled fresh, without additional heat treatment. To prepare a "vitamin" snack you need:

• 2.5 kg apples
• 250 g. Lingonberry berries;
• 250 g of crystalline sugar;
• grape leaves;
• 1.25 liters drinking water (if necessary, it is permissible to increase).

Snack cooking algorithm:

1. Prepare the fruits - wash, put in a container.
2. When using a wooden tub as a container for soaking apples, it is doused with boiling water, and the bottom is lined with currant, grape or cherry leaves. You can lay straw as a litter.
3. Lay the apples in layers, pouring each layer with lingonberry berries (and plant leaves, if desired).
4. Cover the last apple layer with grape leaves.
5. Cook the marinade. To do this, dissolve sugar in boiling water. Cool the mixture.
6. When the brine has cooled, pour it into a container with apples.
7. Cover with a wooden circle or a flat dish with oppression.
8. A barrel of apples put immediately in the place of long-term storage. If apples are urinated in a small container, then they put it first in a room with a temperature not exceeding +18 degrees.
9. The first 10 days will be the process of active fermentation, causing the appearance of foam. After this period, the container with apples and lingonberries can be clogged.

Soaked apples in pumpkin juice with sea buckthorn berries

This non-standard recipe differs from others only in the fill used. Instead of sweet-salty pickle, fresh pumpkin juice is used here. Vegetable filling does not allow apples to change color and blacken for a long time after being removed from the storage container. So, the necessary components:

• 2 kg "Autumn" apple fruits;
• 75 g. Sea buckthorn berries;
• water;
• 450 g pumpkin.

To prepare a treat you need to perform the following actions:

1. First you need to do the preparation of pumpkin juice. To do this, peel a ripe pumpkin, remove seeds.
2. Cut the flesh into medium pieces of any shape.
3. Put in a saucepan and pour water so that it covers the surface of the vegetable by about 0.5-1 cm.
4. Put the container on the stove and cook over medium heat until cooked (the vegetable should become soft).
5. Mash boiled pumpkin in a vegetable broth or grind. Cool.
6. Put the fruits of the apple tree in the prepared container, pouring each layer with sea buckthorn berries.
7. Pour the contents of the container with pumpkin juice, put the load on top and leave it in a cool place.

Soaked apples: benefits and contraindications

If everyone knows about the benefits of fresh apple fruits, soaked apples do not seem to everyone such a useful delicacy. However, they contain not only vitamins, the product has a positive effect on the body:

• intestinal motility due to the high content of fiber and dietary fiber;
• preventive effect in the fight against osteoporosis due to the large amount of calcium;
• increased immunity is associated with a high percentage of ascorbic acid in the product;
• improves intestinal function, affecting the microflora.

Such a healthy treat can not be consumed by everyone. Refuse soaked apples should be to people suffering from gastritis and stomach ulcers. An increased acid content in a snack can trigger an exacerbation of the disease.

Soaked apples delicious and wholesome recipe video

Pickled apples are an 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 soaked apples, especially in rural areas. Over the years, the popularity of the dish has faded slightly. Despite this, some hostesses still delight their families with this delicacy and know how to make 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. Due to the natural preservation, the fruits retain their benefits and taste. About cooking treats and talk, having considered the best step by step recipes.

Calorie pickled apples

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

Pickled apples are famous for their pleasant taste, but these are not all the advantages of the harvest. Regular use of soaked apples brings great benefits to the body. The product has a low fat content, and the vitamin composition during urination is practically unchanged.

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

Pickled apples - a classic recipe for the winter

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

Ingredients:

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

Cooking:

1. To get started, sort the apples. It is advisable to choose intact fruits that need to be washed in water.
2. Put currant and cherry leaves on the bottom of the bowl. Place apples in a row with tails up. After two rows, lay the leaves of currant and cherry again. Repeat the process until the fruit runs out.
3. Proceed to fill. To do this, put the ingredients specified in the recipes in boiling water. After boiling for two to three minutes, remove from heat and cool to 35 degrees. Pour apples in syrup.
4. Put the load on top so that the fruits completely cover the fill. Put in a warm place for two days. When fermentation begins, rearrange in a cold place. After one and a half to two months, pickled apples are ready for use.

Video cooking

Classic pickled apples are made elementary. Of course, households will have to wait a bit until the delicacy reaches readiness, but the result compensates for the time spent with an excellent taste.

Pickled apples Antonovka in a barrel

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

Ingredients:

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

Cooking:

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

Video recipe

As in the first case, the preparation of soaked apples in a barrel at home requires time. But given the taste of the finished delicacy and the long shelf life, this is a trifle.

Apples Snow Calville in a jar

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

Ingredients:

• Water - 5 l.
• Rye bread - 0.5 loaves.
• Apples
• Cherry and currant leaves.
• Ground Cinnamon - 2.5 g.

Cooking:

1. Cut the bread into small pieces, put on a baking sheet and put in the oven. Dry until golden. Pour “rye crackers” with boiling water, add cinnamon and set aside until it cools.
2. Lay the leaves on the bottom of clean cans, lay Snow Calville on top. Add bread pickle to each jar. Cover the containers with gauze or a loose cloth. After fermentation, transfer the apples to the cold.

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

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

• For harvesting for the winter, use ripe apples without damage and worms. Whole small fruits whole, and large ones cut into quarters.
• Use a clean container for urine. Be sure to clean the pan, bucket or jar using soda, then rinse with boiling water.
• Remember, regardless of the method of soaking, apples absorb brine. Therefore, regularly check the capacity and add fluid if necessary. Otherwise, product damage cannot be avoided.
• To tint the taste of apples, add a few twigs of lavender, mint or

Every housewife wants to preserve a rich harvest of apples. There are many recipes for how to do this: cook jam, jam, dry, or just store in the basement. However, in all these cases, fruits lose most of their benefits. The best way to preserve Antonovka apples is by urinating.

Antonovka soaked apples - basic principles of preparation

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

The first step is to prepare a container in which the fruit will be wetted. It is better, of course, if it is a barrel, but if you do not have it, you can use glass jars or an enameled pan. Wash thoroughly. Then poured 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 urination.

Medium sized apples are picked. Fruits should not be damaged or wormholes. Apples are washed and placed in containers, shifting them with leaves and spices.

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

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

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

The barrel is kept in the cellar for a month. After this time, you can eat fruit.

Recipe 1. Soaked 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 freely enter the jar. Wash and sterilize glass containers over steam. Dry it.

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

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

4. After a couple of days, foam will appear on the surface. It must be removed. If necessary, add marinade. Fruits should be completely covered with liquid.

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

Recipe 2. Soaked Antonovka apples with rye flour

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

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

3. Pour salt, rye flour, and sugar into a pot of warm water. Stir until the dry ingredients are completely dissolved. Cool.

4. Pour the apples with brine. They should be completely immersed in liquid. Top with a plate 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. Fruits must be ripe without damage or signs of rot.

2. Pour bran and prunes with a liter of boiling water and mix thoroughly so that no lumps remain.

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

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

5. Install oppression from above and leave the container in a cool place. Remove foam from the surface periodically and add marinade. When the fermentation process stops, cover the container with a lid and put it into 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 apples Antonovka.

Cooking method

1. We free the cabbage from dried top leaves. We cut them into four parts and cut out the stump. Part of the cabbage is shredded in thin strips. Pour 200 g of salt into it and mix, slightly kneading with your hands. We chop the rest of the cabbage in small slices.

2. Wash and dry the apples. Fruits should not be damaged or rot.

3. Barrel or an enameled pan of mine, doused with boiling water and dried. We put fruits and cabbage mixed in a container. Pour each layer with chopped cabbage.

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

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

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

Recipe 5. Soaked Antonovka apples with mustard

Ingredients

antonovka apples;

table salt - 100 g;

assorted leaves of apple, cherry and currant;

dry mustard - 75 g.

Cooking method

1. We dilute mustard and salt in ten liters of water. To taste, add granulated sugar. 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 capacity in which we will wet the apples, thoroughly wash, doused with boiling water and dried. We put assorted fruit and berries leaves at the bottom.

3. Apples are washed under the tap and dried. Fill the container with fruits, tightly pressing them to each other. Between the layers we put the leaves. Pour 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 install oppression from above, and leave for a week. From time to time we add boiled water and remove the foam. Then put 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 the water to a warm state. Add salt, honey and flour to it. Stir until all the ingredients have dissolved. Leave the brine to cool completely.

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

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

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

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

Recipe 7. Savory Antonovka soaked 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 buds of cloves;

table salt - 7 g;

mustard seeds - 4 g.

Cooking method

1. Fruits and leaves are washed and dried.

2. We clean sterilized 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 honey and mix until it is completely dispersed. Pour apples in jars with the resulting brine and close them with plastic lids.

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

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

• Make sure apples are always coated with marinade.