Ingredients:

• 10 kg of apples
• tarragon, cherry and blackcurrant leaves
• for filling:
• 5 l of water
• 125 g rye flour
• 0.5 tbsp. tablespoons of salt, sugar and dry mustard

Cooking method:For urination, ripe apples of autumn and early winter varieties are used. It is advisable to take medium and small apples, light-colored, with dense pulp. Recommended varieties are Antonovka vulgaris, Autumn striped, Pepin Lithuanian, Babushkino, etc. Apples must be freshly picked, perfectly healthy, without bruises.

Apples should be washed thoroughly. You can soak in a wooden, glass, ceramic bowl. You can also use liners from food-grade plastic film. It is best to wet apples in wooden barrels. Cover the bottom and walls of a well-washed and scalded barrel with pre-scalded straw - straw gives the apples a golden color. Instead of straw, you can take the leaves of cherry or black currant. Stack apples in rows, stalks up. Shift every 2-3 rows with straw or leaves.

To pour apples, prepare a solution: 10 l of water is brought to a boil, add 400 g of sugar and 25 g of salt, 150 g of rye flour. Pour apples in a cold solution so that it slightly covers the apples. Leave the barrel for 10 days at a temperature of 20-25 ° C. Remove foam daily and add solution. After that, transfer the barrel to a cold place, such as a cellar. Here, fermentation ends in 25-30 days.

Suitable for urinating apples of medium size, with roach flesh, sour taste, autumn and winter ripening. The best variety for this purpose is considered an ordinary Antonovka.

After 15-20 days after picking, sort the apples, rinse well. Soak them in several ways.
Prepare a small wooden tub, enameled bucket or pan. Sew a bag of white material across the width of the dishes and 20 cm longer. At the bottom of the bag, nested in a container, put 1-2 cm tarragon, leaves of cherry and black currant in a layer of 1-2 cm. Then lay 2 rows of prepared apples, then again the greens and so on until the container is filled with fruits. Pull the ends of the bag and tighten. Put a circle on top and bend. Pour the apples with a specially prepared filling (dilute rye flour, salt, sugar and mustard in a separate bowl with a small amount of water, pour boiling water, mix thoroughly, close the lid, let cool and stand).

Apples will be ready for use in 35-40 days. They need to be stored at temperatures below 0 ° C.

Ingredients:

• 10 kg of apples
• 500 g of rye or wheat straw or 200 g of black currant leaves
• for filling:
• 5 l of water
• 75-80 g of salt
• 150-200 g of sugar or honey
• 50-60 g of malt or 75-100 g of rye flour

Cooking method:  If there is a basement or cellar, apples can be soaked in a slightly different way. In a prepared barrel with a capacity of 30-100 l (it is better to take an oak one), the bottom and walls should be lined with rye or wheat straw, which will give apples a pleasant taste, smell, golden color and protect them from mechanical damage. Rinse and steam the straw before boiling with boiling water (if there is no straw, it can be replaced with blackcurrant leaves). Then lay the apples in the container with the stalks up, layering every 1-3 rows with straw or blackcurrant leaves.
If the apples are not fragrant, add spices or bee honey (in whole or in part instead of sugar). Of the spices, parsnip, celery, tarragon, blackcurrant leaves, cherries, mint and walnuts can be recommended.

Close the barrel filled with fruits with straw or greens on top, then with a napkin, bent circle and put the load. Grease the edge of the barrel with vegetable oil and fill it with a specially prepared filling. For pouring: prepare a boiled solution of water, sugar and salt; in 1 liter of this solution separately brew malt or rye flour and after 10-15 minutes pour it into the main solution, mix. You can add dry mustard.

The fruits, covered with a solution, withstand 6-10 days at a temperature of 18-20 ° C, and then immersed in a cold basement. After 45-60 days, the apples are suitable for consumption.

or

Ingredients:

• 10 kg of apples
• 200 g of dill
• 400 g of green leaves of blackcurrant
• for filling:
• 5 l of water
• 50 g of salt
• 50 g rye malt
• 150 g sugar

Cooking method: At the bottom of the prepared lime tub, put dill and blackcurrant leaves. Lay apples, layering each row with dill and currant leaves. Cover the fruits with the same greens on top, circle with holes, load and pour with a specially prepared filling, which includes water, salt, malt and sugar.

Soaked apples are the most delicious delicacy - natural and healthy, no sweets are needed, a storehouse of vitamins is provided for you in winter!

Since childhood, I love soaked apples, their taste can not be compared with anything!

Cooking them at home is very easy! It is not necessary to have large containers (barrels); you can make soaked apples in a simple 3-liter jar. This recipe is especially relevant for urban residents.

Stock up on natural vitamins for the winter!

As always, the recipe with step by step photos:

Products:

• Apples "Antonovka"

• 10 l of water
• 200 g rye flour
• 2 table. tablespoons of salt

The recipe for soaked apples in jars for the winter with a photo:

Varieties of apples need strong, with dense pulp, those that are well stored in the winter.

I always take Antonovka - these apples are in my favorites, they are always tasty: with them it turns out magnificent, airy, the most delicious. And soaked apples from Antonovka are the most beautiful and delicious: fragrant, strong with translucent flesh - an overeating!

We choose apples of such a size that they crawl into the neck of the jar. I have 2 liter wide-necked cans left over from the Soviet era when we had plenty of abalone Hungarian canned vegetables!

The present stores are a miserable likeness of that incredible yummy that was produced in Hungary in the past, 20th century. Unfortunately, we are unlikely to try them, because the state of agriculture and industry in this wonderful country now leaves much to be desired. Last year, a friend went there and said that everything is in decline, the fields are not sown, etc. In general, they ruined, so they ruined, not only our country ...

So, wash the apples, put in jars

Then you need to prepare the fill.

And cooking it is very simple:

It took me 1.5 l to fill each can. Two-liter cans.

Accordingly, I recalculated the existing dishes

• 1,5 l of water
• 30 g of rye flour (50 g is also possible)
• 0.25 table. tablespoons of salt
• 2 kg of Antonovka apples

We combine in a pan rye flour, salt

And pour boiling water, stirring vigorously

Then it is better to break it all with a submersible blender so that there are no lumps.

And they will appear in any case, even if you previously dissolve the rye flour in a small amount of warm water and pour boiling water, anyway the lumps will remain, so the blender will help you!

Then let stand, cool and strain through cheesecloth.

With this wort (pouring), pour apples in jars

Above must put oppression. Then your imagination will help you,

I used as a yoke 1 liter bottle with my favorite blank. Since glass bottles, you can’t imagine any better oppression.

If you take the usual 3-liter cans, then as an oppression you can use the usual nylon cover, as in. You can put additional oppression on this lid, if necessary - for example, a glass jar or a half-liter plastic bottle filled with water.

A jar of apples is best placed in a deep cup or plate and taken out in the cold, for example, on a balcony or in a loggia:

If there is room, then refrigerate, as a small number of city dwellers have a cellar, but if there is one, then bring apples there - this is an ideal place.

The process will last 1-1.5 months, so the autumn time (before frost) is quite enough.

When the soaked apples are ready, the oppression can be removed, the jars can be closed with a lid, and the apples should be stored in the same brine in a cool place: in the refrigerator or cellar.

Apples can be stored for a long time until summer, in the spring, soaked apples are especially tasty, they are saturated with brine, will become translucent, very fragrant and incredibly tasty!

This year, we enjoyed eating apples soaked in August (but for such long-term storage we need a good cellar in the country).

A recipe for soaked apples in jars will make this yummy for everyone who does not have a cellar.

So in a city apartment, you can also cook and enjoy vitamin soaked apples all winter!

Enjoy your meal!

That's all for today! Cook with pleasure and share your impressions in the comments.

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Soak apples began many years ago. Soaked apples have excellent taste and retain all the beneficial properties. In addition, such blanks can not be called expensive if you do them yourself and in the midst of the season. The main thing is to choose the right variety and follow the recipe exactly, and the result will not be long in coming.

Soak apples began many years ago

One of the main conditions for successful harvesting is a correctly selected variety of apples. After all, not all are considered suitable urination. Antonovka is considered an ideal grade, but other, well-ripened, solid late varieties can also be used. Among the best varieties are the following:

• pippin;
• snow calvin;
• titovka;
• grandmother's;
• the tablet.

Harder varieties can also be used, but they must be prepared in advance. Before soaking, it is necessary to allow them to mature for at least 14 days.

Soaked apples in a jar for the winter (video)

Quick recipe

You can cook apples quite quickly. At the same time, the taste remains impeccable, but the waiting time is reduced as much as possible. Such a recipe is ideal for the most impatient and for those who simply have no such preparations. It is enough to prepare all the necessary products to get started:

• 10 kg of apples;
• 250 g of sugar;
• 1.5 kg of mountain ash;
• 50 g of salt;
• 5 liters of water.

Soaked fruits and berries were made in ancient times. The cooking process of this dish resembles sourdough or salting. The fact is that the fruits contain fructose lactic acid, at the very end of the starter culture, this substance changes its structure and is converted to alcohol. During urination, the natural conservation of berries and fruits occurs, while their taste and beneficial properties do not disappear, but remain for a long time. This article will discuss how to cook soaked apples.

Preparatory procedures

In order to cook soaked apples, you should take the fruits of solid (preferably winter) varieties. Antonovka is perfect. Titov, anise and pepin can also be used. Harder varieties must be aged for two weeks before steeping.

Selected fruits should be healthy, without darkening or scratching. Any minor damage can ruin all the fruits in the container. The fruits should be washed and soaked in a glass bowl. You can use an enameled container, as well as any other suitable for the preparation and storage of food.

Cooking methods

Soaked apples can be cooked at home with the addition of a variety of spices, spices, herbs and other products. This can be kvass, flour, honey, sugar, mustard, lavender, mint, basil, savory, straw, leaves of currant, apple or cherry and so on. Here, everyone chooses what he likes. The most famous methods for harvesting soaked apples are using honey, currant leaves, kvass and cinnamon. Below are the most common recipes.

Soaked apples in a barrel with leaves of cherry (currant)

Essential Ingredients:

• apples (better Antonovka);
• leaves of cherry (currant);
• water - 10 liters;
• salt - 40 grams;
• rye flour - 200 grams.

Cooking method:

1. To start, apples should be sorted and washed in warm water.
2. Now at the bottom of the wooden tub you need to lay a layer of cherry or currant leaves. Prepared fruits must be placed on top.
3. Thus, several layers should be laid. However, apples must be covered with leaves on top.
4. After this, it is necessary to prepare the brine. To do this, pour rye flour with boiling water and salt. The liquid should settle for several minutes.
5. Then the brine should be carefully filtered.
6. Next, the liquid must be poured into a container with apples and put the tub in a cool place. Yes, you need to put some oppression on top.
7. Remember: water should be periodically added to the dishes, because its level will decrease for the first time, and fruits should be constantly covered with brine.

It takes about one month to make soaked apples for the winter.

Soaked apples with honey and mint

Ingredients:

• apples
• leaves of currant, mint or cherry;
• honey - 200-300 grams;
• water - 10 liters;
• salt - 150 grams;
• malt or rye flour - 100 grams.

Cooking method

1. First, the bottom of the dishes should be laid out with a thin layer of currant leaves.
2. Then you need to lay two rows of apples on them.
3. Now you need to put a layer of cherry leaves on the fruits.
4. After that, you need to lay out the fruit again.
5. Next, you need to cover the fruits with a thin layer of mint leaves.
6. Then you need to put the apples in two rows again.
7. Now you should close the fruit with a layer of fragrant leaves (you can assorted). If desired, it is allowed to put a couple of sprigs of mint on top.
8. After that, the contents of the container should be covered with a circle, and put some kind of cargo on top.
9. Next, you need to make a brine. To do this, in boiled warm water you need to dissolve honey, salt and rye flour. Then let the liquid cool, stir it, strain and pour into a bowl with apples. We do not remove the load!
10. Soaked apples should be kept for 4-6 weeks. Recipes prescribe continuous monitoring of the condition of the fruits in the container. Fruits must be completely covered with liquid, otherwise they will begin to deteriorate and become inedible.

Soaked apples with cabbage

Ingredients:

• cabbage - 4 kilograms;
• apples (small) - 3 kilograms;
• carrots - 2-3 pieces;
• salt - 3 tablespoons;
• sugar - 2 tablespoons.

Cooking method

1. First of all, you need to wash the apples and cabbage, peel and chop the carrots on a grater.
2. Then you need to combine chopped vegetables with salt and sugar and squeeze until juice appears.
3. After this, apples should be placed in the bowl for urinating, shifting them with a two-three-centimeter layer from the vegetable mixture. The fruits should be rammed very tightly so that there are no gaps between them. On top of each layer, you can pour cabbage juice or brine prepared from 1 cup of cool boiled water, sugar (1 tablespoon) and salt (1 tablespoon).
4. Fruits need to be covered with large cabbage leaves, put a large plate on top and put oppression on it. The apples should be kept at room temperature for two weeks. Then you need to move the container to a colder place and leave it there for another two weeks.

Soaked apples with mustard

Ingredients:

• apples
• water - 10 liters;
• salt - 100 grams;
• sugar - 1 cup;
• mustard - 3 tablespoons.

Cooking method

1. First you need to prepare the fill. To do this, dissolve salt, sugar and mustard in warm water, bring the liquid to a boil and allow it to cool.
2. Then, straw should be placed at the bottom of the dishes for urination, the apples placed on it and pour them with mustard brine.
3. In this form, it is necessary to withstand fruit for a month. In this case, you must constantly monitor the liquid level in the tank.

Soaked apples with mountain ash

Ingredients:

• apples - 10 kilograms;
• mountain ash - 3 kilograms;
• water - 10 liters;
• honey - 500 grams;
• salt - 50 grams.

Cooking method

1. Rowan apples and berries should be washed and placed in the container for urination evenly.
2. Then you should prepare the brine. To do this, stir honey and salt in warm water, allow the resulting liquid to cool and pour it into a bowl of fruit.
3. Now you need to close the products with a clean cloth, press down on top with a wooden circle, on which you should definitely put some kind of cargo.

According to this recipe, apples should be steeped in the cold.

The most suitable utensils for wetting apples is a wooden tub or barrel. The container should be placed in a cool place, for example, on a balcony. After the fruit is cooked, it is best to put them in jars and store in the refrigerator. Soaked apples turn out to be very appetizing if you shift them in a tub with layers of rye straw. It withstands the pressure of the upper layers and protects the fruits located at the bottom of the dishes from deformation. The apples are very tasty and acquire a beautiful golden hue.

Soaked apples in jars

Not everyone holds wooden containers in their apartment. Alternatively, glass jars can be used. They should be voluminous, from three to ten liters. Mistresses can safely harvest soaked apples in jars. The recipe for this snack is quite simple and does not differ radically from the above. Only rye straw should be chopped as finely as possible, and scalded with boiling water before use to make it softer. In principle, it can be replaced with cherry or currant leaves. As soon as the fermentation process comes to an end, you will need to pour the brine into a jar and roll it up with a tin lid. Such blanks are stored in a cool place. If you keep apples soaked in the refrigerator, then their shelf life will increase by several months.

Peppermint use

Many people wonder how to make soaked apples in jars. The recipe for this dish does not imply any particular subtleties. However, experts say that if you put a small sprig of mint in a glass bowl with fruits, then the taste of the snack will change for the better. Not everyone likes mint freshness, but soaked apples absorb the strong aroma completely. The taste of the fruits is softened, the fruits become unusually healthy and appetizing. Conduct an experiment and, harvesting soaked apples for the winter, put a sprig of mint in them. You will see, friends and relatives will definitely appreciate your culinary skills!

Now you know how to make soaked apples at home. The recipes set forth in this article will help you provide your family with aromatic and tasty fruits for the whole year. Enjoy your meal!