Adding pickled apples in several stages. Soaked Antonovka apples are another way to preserve the harvest of your favorite fruits

For urination, it is better to use acidic and strong varieties. The fruits should not be soft and sweet. Apples of late varieties, well ripened, are best suited: Antonovka, Anis, Pepin, Titovka.

Late varieties should be aged for two weeks before soaking. In general, aging of soaked apples is usually 30-40 days. The ongoing cooking process is like preparing urination

How to make pickled apples for the winter with malt

Learn how to cook pickled apples in a bucket according to an old recipe.

Cooking method:

1. Apples need to be sorted out and washed with cold water.

The bottom of the bucket can be lined with fresh and finely chopped rye straw, which must be washed and scalded with boiling water.

2. In our recipe, instead of straw, we line the bottom of the bucket with blackcurrant and cherry leaves. We spread the fruits of apples in rows on the leaves with the stalks up.

3. We prepare the wort. Pour 10 liters of water into a saucepan, pour 250 g of sugar, 50 g of salt and 100 g of malt (or kvass wort) into it. We mix everything. The must is ready.

4. Pour the must into a bucket of apples.

5. On top of the fruits, lay currant and cherry leaves again (or put straw). We close the apples with a plate and put the load.

6. Fruits drenched in wort should stand like this at a temperature of 22-25 degrees for fermentation for 3-4 days. In the future, apples should be stored at a temperature not higher than +15 degrees and not lower than -6 degrees.

Video on how to make pickled apples in a bucket according to an old classic recipe

If you have a lot of apples, then you just have to make such a recipe for the winter, which you will then be delighted with.

For a pleasant taste, choose the right varieties, keep the proportions in cooking and keep an eye on the exposure time.

Recipe for pickled Antonovka apples in a barrel with straw at home

Find out a recipe that has been tested for decades, with a taste from childhood. Similarly, you can cook soaked apples in a bucket.

Cooking method:

1. Picked apples should lie down and let out a smell so that starch forms in them. Then they need to be washed and slightly dried in boxes.

2. Steam the rye straw with boiling water for 20-30 minutes so that it warms up and swells. With a spatula, we try to drown its entire top layer. This will be our leaven.

In the process of steaming with boiling water, rye straw becomes soft and pliable. It is such a need to easily fit into a round barrel.

3. We take a plastic barrel with a capacity of 50 liters and line it inside with a plastic food bag. We lay a layer of steamed straw on the bottom, then we put apples on top in layers to the middle of the barrel.

4. Then we put a layer of rye straw.

5. We lay the fruits on the straw again.

6. And so we put apples in rows almost to the very top.

7. The third layer will be the last and it should cover all the fruits in the barrel well.

8. Cooking pickle. Pour 10 liters of cold water into a bucket and pour out: 750 g of sugar, 250 g of rock salt and 2 tbsp. spoons of mustard powder. Mix everything well with a wooden spatula until the salt and sugar dissolve. Russell is ready.

9. We lower the barrel of apples into the cellar (while it is without brine and relatively light).

10. Fill the apples in the barrel with brine so that they are all covered with it. Then we release the air and tie the edges of the plastic bag.

11. We close the barrel with a lid and wait 1 month during which the fermentation process will take place.

12. Then take out the soaked apples and saturate your body with a huge amount of nutrients.

Bon appetit!

Soaked apples in a bucket with fresh cabbage

Ingredients for 3 kg of apples:

• 4 kg cabbage
• 2-3 carrots
• 3 art. spoons of salt
• 2 tbsp. spoons of sugar

Cooking:

1. Rinse cabbage and apples well. Peel the carrots, then grate it on a coarse grater.

2. Chop cabbage and combine with grated carrots. Mix the vegetables with salt, sugar and grind with your hands until the juice is released.

3. Take a bucket and start stacking the apples in layers, shifting each layer with a vegetable mixture of cabbage and carrots.

4. When stacking apples, try to stack them more tightly. The topmost layer in the bucket should consist of cabbage with a layer of 2-3 cm.

5. Pour the released juice from the cabbage on top.

If the juice is not enough, then make a brine at the rate of: One glass of chilled boiled water will require 1 tbsp. a spoonful of sugar and 1 tbsp. a spoonful of salt.

6. Lay whole cabbage leaves on the top layer of shredded cabbage, cover with a plate, put oppression. Keep it at room temperature for 2 weeks.

The first 5-6 days, apples strongly absorb the brine and the top layer is exposed. To prevent damage to the workpiece, you should always add brine to the bucket.

Then put it in the cellar, in a cooler place and keep it there for 2 weeks too.

7. After the allotted time, the soaked apples in the bucket are ready, put them on a plate and enjoy your health.

Video on how to cook apples in a bucket of honey

Watch the recipe until the end and use this blank for a whole bucket.

The proposed recipes will help you make pickled apples in a bucket and not only in one, but in the plural. Many families do this, try it yourself.

Good day, dear readers. I was thinking, why am I writing all about sweet recipes for apples. It's not fair. Of course, or - these are wonderful options for saving for the winter, but other than that, there is such a great way as urinating.

Soaked apples are the same as. That is, the whole process of preserving fruits or vegetables for a long time is based on the addition of salt and other spices in order to isolate lactic acid from them, which will later serve as a preservative that guarantees the safety of the product.

And if for, for example, raspberries or apricots, this would be strange, then for apples, especially sour winter varieties, just right. They are perfectly soaked both by themselves and in combination with cabbage, horseradish and other vegetables.

And that's what today's collection is about.

Traditionally, apples are soaked in tubs or barrels, but modern living conditions suggest that glass jars are much more convenient and practical. Agree, it is not very convenient to keep a barrel in the apartment, line it with straw and endure the sour smell for 1.5 months while the workpiece is fermenting.

Soaked apples: a simple and quick recipe with sugar

Let's start with the simplest recipe with a minimum of ingredients. In fact, we only need salt and sugar.

Cooking:

1. We carefully sort the apples. Broken ones will not suit us, therefore we do not even consider carrion as an initial product.

Also, do not take large fruits. They should at least fit into the neck of a 3 liter jar. In addition, the smaller the apples, the tighter they fit in the jar.

Wash the selected fruits and put them tightly in a thoroughly washed 3 liter jar.

If desired, you can add a couple of leaves of lavrushka and a couple of cloves.

2. In a separate container, dissolve 3 tablespoons of sugar and 3 tablespoons of salt in 1 liter of water. Stir everything thoroughly, pour the brine into a jar and add ordinary cold water so as to fill the jar up to the neck.

3. We close the jar with a regular plastic lid and put it in a dark, cool place.

Apples will be ready to eat in 1 month. And they can be stored in this form until the next harvest.

Video on how to cook pickled apples with mustard for the winter

Before we move on to more complex recipes, I suggest watching a very informative video about urinating apples with mustard. In addition to the recipe itself, you will hear a lot of useful little things.

Recipe for pickled apples in jars with honey

To give apples a spicy flavor, you can add honey to the recipe. A good way to diversify winter preparations.

Ingredients for 3 three-liter jars:

• Apples - 5-6 kg
• Sugar - 180-200 g
• Salt - 1 heaping tablespoon
• Honey - 2-3 tablespoons
• Water - 5 liters

Cooking:

1. My apples and tightly folded into.

2. Pour ordinary water at room temperature into a separate pan, add salt, sugar, honey to it and mix thoroughly until the honey is completely dissolved.

3. Pour the resulting filling into jars to the very neck. The filling should completely cover the apples.

Pour the rest of the filling into a separate jar - it will still come in handy.

4. We cover the filled jars with lids, and leave them for 5 days at room temperature for fermentation. It is better to put them in a bowl, because during the fermentation process the liquid will overflow.

And this is where the stock of filling prepared earlier comes in handy. It must be topped up so that the apples are always completely immersed in the liquid.

5. After 5 days of fermentation, close the jars with plastic lids and put them in a cool place. After 1 month, the blank will be ready for use.

Traditional rye flour recipe

Previously, apples were soaked in barrels lined with rye straw. Of course, this cannot be done in an apartment, but just for such conditions there is a recipe for cooking with rye flour.

Ingredients:

• Apples "Antonovka"
• currant leaves
• 2.5 liters of boiled water at room temperature
• 1 tsp salt
• 100 g sugar
• 100 g rye flour

Cooking:

1. We will fill the jar in layers. First, lay out the currant leaves so that they cover the bottom, then put a layer of apples (you get 3-4 pieces). Repeat the process until the jar is full. The last layer should be currants.

2. In a separate saucepan, mix 2.5 liters of water at room temperature with sugar, salt and rye flour. Add flour little by little, stirring constantly to avoid lumps.

You should get a liquid fill with good foam.

3. Fill the filling with a jar to the very top.

4. Now you need to cover the jar with gauze (so that debris does not get in) and leave it in this form for a month at room temperature. In this case, every day you need to remove the resulting foam.

Yes, it is quite dreary, but believe me, the result is worth it. A month later, soaked apples will be ready.

If the apples are not stacked tightly and float up, use oppression - put a saucer of water on the neck, and a jar of water on it.

Soaked apples at home with cabbage

And finally, I offer a combined recipe that combines sauerkraut and apples. Insanely delicious appetizer that will appeal to everyone without exception.

Ingredients for 1 3 liter jar:

• Cabbage - 450-600 g
• Carrots - 150-200 g
• Apples - 3-4 pcs
• Salt - 2 tbsp

Cooking:

1. Shred cabbage and mix with carrots in a ratio of 3 to 1. That is, 1 part of carrots is 3 parts of cabbage.

We mix the vegetables, salt and mix again, kneading them slightly so that they release the juice.

Then we put them in a jar along with apples cut into slices, alternating layers. First, a layer of cabbage with carrots, then a few slices of apples.

2. When the jars are completely filled, they must be covered with gauze and left for three days at room temperature, remembering to put them on plates or bowls, as the juice that stands out will overflow.

Also, during these three days, it is necessary to pierce the contents of the jar twice a day with a long wooden skewer in order to release excess air.

After three days, we close the jars with food polyethylene lids and put them away for storage in a cool place.

This appetizer will be ready to eat in a month.

Here are some interesting cooking methods I have collected today. And I strongly recommend that you do not limit yourself to harvesting apples only in a sweet version, be sure to try one of the proposed options.

And that's all for today, thank you for your attention.

Soaking is one of the most effective and easiest ways to harvest fruits for the winter, because it only takes about 50 days. Apples prepared in this way practically do not change their taste and, of course, retain all their beneficial properties. Previously, soaked apples were added to desserts, used as a side dish for meat, for example, baked duck is very tasty to eat with soaked apples. In general, there are a huge number of recipes for harvesting apples for the winter.

It should be said that the idea of ​​canning, namely fruits and vegetables, came to mankind a very long time ago - then they could not even think about sterilization. For preparation for long storage fruits, vats, tubs, tubs were used. Products prepared in this way not only increase the shelf life, but also retain the taste of natural fruits. Preservation is aimed at isolating microorganisms (spores and bacteria) from products.

For a successful preservation of taste properties the formation of lactic acid is necessary, because it is she who will act as a preservative for our apples. Fruit prepared in this way can be stored all winter, a necessary condition for storage is low temperature.

Soaked apples recipe at home (homemade)

Before you start cooking according to this recipe, you need to properly prepare the fruits. The best thing use hard, winter varieties(Antonovka, Semerinka, Bogatyr, Aport, Bezhin Meadow, Aelita). They survive conservation better. After harvesting, the fruits must be dried: for this they are laid in a dry barn for 20 days. Wooden tubs and glassware are used for soaking, jars are also suitable.

So how cook pickled apples at home? Let's move on to the easiest recipe!

We will need the following ingredients:

Marinade preparation:

1. Boil 1 liter of water, add 2 tablespoons of salt and 2 tablespoons of sugar to it (must be stirred until completely dissolved).
2. Cool the liquid and add about four liters of boiled cold water (calculate that about 5 liters of marinade is needed for 10 kilograms of apples).

Cooking:

Recipe for pickled apples with rowan

Fruit, prepared according to this recipe usually served as an appetizer. To do this, apples are cut into slices, poured with fragrant sunflower oil and seasoned with green onions.

Ingredients:

Cooking

1. Add sugar and salt to cold boiled water, mix thoroughly until completely dissolved.
2. Thoroughly wash the rowan fruits
3. Place the apples in a tub prepared in advance, filling them with mountain ash, and pour the prepared solution
4. Put a thin plank on top of the apples, and put a weight on it.
5. Leave the tub in a dark, cool place for 3 weeks. It is necessary to check the readiness of apples, if it is necessary to add boiled water.

Recipe for pickled apples with mint and currants

Below pickled apple recipe at home is one of the most popular due to the specific taste of mint and currant in apples. Be sure to try this recipe and feel this delicious taste of fresh spices.

For cooking you will need the following ingredients:

To prepare the brine:

1. Boil the water, cool it (the temperature of the brine should be at room temperature).
2. Add table salt, rye flour, flower honey to the water and mix the resulting mixture properly.

Pickled apple recipe:

Put a thin layer of currant leaves on the bottom of the jar. Lay apples in several layers on top (their must be covered with basil and mint sprigs and leaves). The last layer should be covered with a plate and put a weight. Next, you need to pour the previously prepared brine and keep the jar in a cool place (10–15 degrees Celsius) for 30–45 days (for fermentation to appear).

Recipe for pickled apples with currants and raspberries

Next pickled apple recipe known since the last century. It has been used for more than one generation.

Required ingredients for cooking for this recipe:

1. Rinse the apples be sure to cut out the rotten parts.
2. Rinse the currant and raspberry leaves thoroughly, and dry them properly (there should be no excess water left on them).
3. As soon as the raspberry and currant leaves have dried, they must be laid out on the bottom of a wooden bucket.
4. Next, spread the fruit on the leaves (be sure to lay them with the stalk up). You can lay them out in several rows, the main thing is to tamp them tightly so that they do not float up. Currant leaves must be laid between the apples (so the apples will become even more fragrant).
5. Bring water to a boil, then dissolve salt and sugar in it. Without letting the brine cool down, pour it into a pre-prepared vessel with apples.
6. Cover the container with fruits with gauze (you can use a towel) and put it in a dark place for a short period of 2-3 weeks. It is recommended to check the vessel after one week, as the fruits can pickle even faster.
7. As soon as the fruits acquire a salty taste, put them in glass jars, add a little solution and roll them up with lids.
8. Store jars in a cool place (eg refrigerator).

Soaked apples in jars with cucumbers

There is one more amazing pickled apple recipe- in jars with cucumbers.

To prepare the blank for this recipe, we need:

• Apples: 5 kilograms;
• Grape leaves: 5-7 pieces;
• Cucumbers: 5 kilograms;
• Lemongrass leaves: 10 pieces;
• Sugar: 0.5 teaspoon;
• Table salt: 0.5 teaspoon;
• Water, boiled: 1 liter.

Ingredients are specified for preparation several 3 liter jars.

Before preparing one of the recipes, be sure to read the following tips, they will help make your dish even tastier.

There are a number of things in which the taste of this kind of apples improves significantly:

The benefits of apples

Summarizing information from all recipes, it is necessary talk about the benefits of pickled apples prepared according to one of the above recipes. To begin with, it is necessary to say about the increased content of ascorbic acid in fruits. As you know, this "vitamin" improves the absorption of iron, increases the resistance of the human body to stressful situations and pathogenic bacteria, synthesizes thyroid and adrenal hormones. Vitamin C contained in fruits has an anti-inflammatory effect and enhances the body's immunity.

Apples accelerate the secretion of gastric juice, enhance intestinal motility. Also, soaked apples contain a large amount of calcium, so this delicacy is an excellent tool for the prevention of osteoporosis. Soaked apples are also low in calories - only 47 kcal per 100 grams. The content of proteins in 100 grams is 0.4 grams, fats - 0.4 grams, carbohydrates - 9.8 grams.

An abundance of nutrients and a pleasant taste make pickled apples favorites on the table. They can be cooked in different ways by adding different ingredients to make them even more delicious. How to cook pickled apples is the topic of the article.

Previously, apples were soaked in order to prepare provisions for the winter. Now there is no longer such a need to harvest apples, because they can be purchased in the supermarket all year round, but pickled apples are such a useful product, so their popularity does not decrease at all and almost every housewife tries to harvest them further. And if earlier their benefits were only guessed, now numerous studies have proven that pickled apples are the most important product on our table.

The apple itself is a unique fruit with an ideal ratio of nutrients. No wonder they say that two apples a day eliminate the need to visit a doctor during the year. But in the process of fermentation, the benefits of apples are doubled. This happens as a result of lactic acid and alcoholic fermentation. As a result of the activity of anaerobic bacteria, a lot of organic acids and vitamin C appear in apples. However, it is important to remember that in addition to useful substances, pickled apples contain about 1.8% alcohol, which makes them somewhat pungent in taste.

Benefits of pickled apples:

• due to the increased content of lactic acid in pickled apples, vitamins in their composition are absorbed much better;
• the presence of fiber in apples allows you to improve the work of the digestive tract;
• lactic acid bacteria in apples normalize the intestinal microflora, which increases immunity and helps the body fight infections and systemic diseases;
• soaked apples have a low calorie content (47 kcal / 100 g), so they help to lose weight without compromising health;
• pickled apples are rich in calcium, therefore they are indicated for osteoporosis and joint pathologies;
• apples also contain a lot of vitamin K, which supports blood vessels, and vitamin A, which is necessary for vision, hair and skin;
• pickled apples contain a huge amount of B vitamins, so their use allows you to normalize the function of the nervous and hormonal systems.

It would seem that the absolute benefit is a reason for everyone to use pickled apples. But there are some minor limitations here. This product contains many organic acids, the use of which is contraindicated for people with pathologies such as gastritis and other gastrointestinal lesions with high acidity. And the presence of alcohols makes pickled apples unsuitable for consumption by children and pregnant women.

What apples can be wetted, varieties of apples for urination

Apples with a high content of sugars, which are necessary for full fermentation, are suitable for urination. In addition, varieties for urination should have a dense peel, and the pulp should be elastic. Based on these requirements, only autumn-winter varieties are used for urination, for example, Welsey, Antonovka, Slavyanka, Babushkino, Orange, Ranet, Melba or Kamenichka.

You can also prepare summer varieties, but they need to be wetted immediately after harvest, at which time they must be fully ripe. If you wet winter apples, after picking they are kept for about 20 days for sufficient saccharification.

When choosing autumn varieties, apples are obtained with a delicate sourness and more juicy pulp, and if winter varieties are prepared, apples will be sweet and sour with a crumbly texture.

How many days to soak apples

The fermentation process that occurs in the process of urinating apples is quite long. On average, they are wetted from 30 to 60 days. Cooking time is determined by many factors: technology, ingredients used, air temperature.

Recipe for pickled apples for the winter

To prepare the simplest recipe for pickled apples, you need:

• a bucket of apples;
• 0.4 kg of sugar;
• 3 art. l. rock salt;
• mint leaves, raspberries, cherries.

How to cook:

• Discard crushed and rotten apples, wash the fruits and dry with a towel.
• Put half of the prepared leaves on the bottom of the barrel.
• Lay the apples on top, cover them with the remaining leaves.
• Dissolve bulk components in a liter of water, bring the marinade to a boil.
• After cooling, dilute the marinade with water to a volume of 5 liters.
• Pour apples completely with marinade, put any weight on top.
• Gradually pour the marinade into the barrel over the course of a week.
• Take the barrel to a cold room for 1.5 months.

Easy Pickled Apple Recipe

The primitive way of urinating apples took place in wooden barrels. Now the cooking process has been greatly simplified thanks to the advent of plastic containers. Consider the simplest recipe for pickled apples in a plastic barrel.

Cooking:

• Pour boiling water over a plastic container.
• Put some washed leaves on the bottom.
• Then lay out the balls of apples and some more leaves on top.
• In this sequence, fill the bucket.
• Mix salt, water and sugar, pour apples with the resulting solution.
• Press down the apples with a plate, placing a container of water on it.
• Remove the oppression after 4 days, remove the foam that has appeared from the apples, close the bucket with a lid.
• For 45-60 days, take the apples to the cellar.
• After this period, soaked apples can be tasted.

How to make pickled apples for the winter in a 3 liter jar

Try rolling the apples right into the jar. They will resemble fresh apples, but have a slight fermentation flavor.

Ingredients:

• 1.1 kg of apples;
• 3.5 Art. l. vinegar;
• 50 g of sugar;
• a couple of leaves of horseradish;
• 20 g of salt;
• 6 leaves of cherry and currant;
• 2 cloves;
• water.

Cooking:

• Place cloves, leaves, apples in a sterilized jar, pour boiling water over them for 3 minutes.
• Drain the water and boil it again, add vinegar, as well as salt and sugar.
• Pour apples with marinade and roll up.

How to cook pickled apples Antonovka

This variety of apples is often prepared according to the classic recipe, but you can change it a little by adding new ingredients - mustard, honey, spices.

• Prepare a barrel or glass container, sterilize.
• Put clean leaves on the bottom, then apples.
• Dissolve the remaining ingredients in hot water, strain, pour apples with a solution.
• Cover the fruit container with a lid and wait a couple of days until a characteristic fermentation foam appears. This will happen in about 5 days.
• Then move the fruits for storage in the cellar for 2 months.

Soaked apples in a bucket recipe, step by step

An interesting appetizer is pickled apples with pumpkin puree. Pumpkin acts as a must and also gives apples an interesting aroma and sweet taste.

• Choose a large nutmeg pumpkin, remove the seeds and skin.

• Cut the pumpkin and boil in water until tender.
• Puree pumpkin with an immersion blender.

• Put the leaves, fruit and pumpkin puree in a clean bucket.

• Be sure to build a cargo for 30 days.

Pickled apples White filling

White filling is an early variety with tender flesh and fresh taste. And, despite the fact that winter varieties are recommended to wet, White filling can also be deliciously prepared.

• Apples should not be overripe. They need to be washed and sent along with the leaves to a sterile glass jar.
• Stir bulk products in water, pour apples with liquid.
• Then cover the jar with gauze, after 4 days remove the foam and cork the jar with a lid.
• After 1.5 months, apples can be eaten.

Step-by-step recipe for pickled apples in a barrel

The taste of soaked apples in a wooden barrel cannot be replaced. If you have the opportunity to use the following recipe, be sure to do it. Believe me, you won't regret it!

Ingredients:

• 5 kg of apples;
• 125 g of honey;
• 4.5 liters of water;
• 62 g salt;
• 55 g cherry leaves;
• Cinnamon, cloves to taste.

Cooking:

• Sort the apples, wash them, fill them with a barrel, line the bottom with cherry leaves.
• Prepare the marinade: honey, salt, spices, add to water, boil, let cool.
• Pour over the apples, set them under oppression and keep in a cool place.

Soaked apples with mustard

Apples in combination with mustard powder acquire an exquisite taste and spicy aroma. Such a dish can be served as a separate and self-sufficient meal. It is advisable to cook such apples in wooden barrels so as not to spoil the expected taste.

• Dilute malt in 100 ml of water.
• Stir sugar salt into hot water.
• Put the leaves and mustard on the bottom.
• Lay the washed apples, add the marinade.
• Put oppression on apples for 7 days. Keep a barrel of apples at +20⁰С. Add water to the barrel as needed.
• Then transfer the barrel to the cellar and start tasting after two months.

Video: pickled apples

You will learn the secrets of harvesting pickled apples from the video:

Soaked apples with rye flour

An ingredient such as rye flour makes pickled apples a very unusual dish. Such a recipe belongs to Polish cuisine and deserves to be in your cookbook.

• Wash the apples and leaves, sterilize the container with the lid.
• Lay the leaves and fruit in layers.
• Combine all bulk products, dissolve and pour apples with marinade.
• Soak the apples under pressure for 3-6 weeks, and then send them to storage.

Pickled apples with straw

Often pickled apples are made using straw. This is a rather interesting cooking method, so let's take a closer look at it.

Ingredients:

• a bundle of straw;
• 10 g of salt;
• 10 kg of Pepin apples;
• liter of water;
• 2 tbsp. rye malt;
• 7 g mustard powder.

How to cook:

• Since the recipe uses the late Pepin variety, spread the apples on paper in a cool room for 5 days.
• Then put the washed apples into a barrel, fill them with water to determine the required amount of liquid: the apples should completely “drown”. Drain the water into a handy container.
• Line the bottom of the barrel with straw, place apples on top.
• Malt, boiling water (use measured water), salt, as well as mustard and flour, stir until smooth.
• Pour the fruits with the cooled brine, cover the barrel with sterile gauze.
• Put a wooden circle and oppression on the gauze.
• Keep fruits 55 days in a cool room. By the end of this time they will be ready.

Recipe for pickled apples with honey

If you are a lover of everything new and extraordinary, cook chopped apples with honey. Sweetish taste with hints of basil and blackcurrant will be a spicy surprise for you and you will definitely like it.

How to cook:

• Cut the washed apples into quarters.
• Put a currant leaf, basil, then apples on the bottom of the container.
• Prepare a solution from honey, salt and boiled water, pour apple slices into it.
• Set oppression on apples, keep warm for no longer than a week.
• Close the container with a lid, soak for a month.

Recipe for pickled apples with cabbage

Apples with sauerkraut are a great pairing with french fries and other side dishes.

How to cook:

• Grate the carrot and chop the cabbage.
• Add sugar to the vegetables and remember them with your hands.
• Put the washed apples in a clean container, cover them with cabbage on top and press it down tightly.
• Put cabbage leaves on top, leave the container for 14 days.
• Next, take the apples out to the cold. The product is ready for use in exactly one month.

Soaked apples are delicious and easy to prepare. Try new recipes, experiment with apple varieties and delight your loved ones with fireworks of flavors!

Soaked apples "Antonovka" at home - this is the easiest, most delicious and popular way to harvest fruits in the winter. It is customary to ferment fruits in tubs or barrels made of wood, but glass containers are also suitable for urban conditions. For more flavor, along with apples, you should use fragrant herbs, leaves of berries, shrubs, mint. Together with fruits, you can ferment cabbage and lingonberries - it turns out a very juicy and appetizing snack.

The specific taste of soaked apples is familiar to everyone since childhood. For such an appetizer, the main thing is to choose the right kind of fruit. A good choice would be the Antonovka variety, as it has dense flesh and a harmonious combination of sweet and sour tastes. For the recipe, it is better to use ripe fruits, and unripe ones are recommended to be kept for several days just in an apartment.

1. Traditionally, apples are soaked in a tub. They are laid with the stalks up so that the fermentation process goes faster. Layers of cherry and currant leaves are distributed between the fruits.
2. We make a pickle. A kilogram of fruit takes 1.5 liters of boiled water, four tablespoons of white sugar and a spoonful of salt.
3. We add the prepared brine to the fruit, put a load on top and cover the “design” with clean gauze.
4. Apples need to be kept warm for several days to start the oxidation process. After that, we clean them in a cool place for 1.5 months.

If you didn’t have a wooden tub in your arsenal, and you don’t want to mess around 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 starting the process of soaking apples, the container must be treated with hot water, dissolving soda in it, and then rinsing it well with plain water. We need apples whole, without defects, of medium size.

Cooking method:

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

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

Cooking method:

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

Soaked apples "Antonovka" in jars

Soaked 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 large barrels. Today's housewives are modern city dwellers who cook pickled apples in ordinary three-liter jars.

Cooking pickled apples in jars:

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

With rye flour

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

In order for apples to remain dense after soaking and cause appetite, it is worth using cherry and currant leaves.

Cooking method:

1. We take ripe apples without defects. We wash the fruits from dust and dry them well.
2. The container in which the fruit will ferment should be poured over with boiling water, dried and covered with leaves on the bottom.
3. Lay the apples on top, cover them with leaves and fill the container in layers. The final layer should be from herbs.
4. For 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.
5. In boiling water, stir salt, flour and sweetener. Cool the marinade and pour into a container with apples. Fruits should completely go into the brine, for this it is worth pressing them with oppression from above.
6. We keep the workpiece in a dark place, and after a week we rearrange it in a colder place, for example, in the cellar. After 1.5 months, it will already be possible to eat soaked fragrant apples.

Cooking with cabbage

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

Cooking method:

1. 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.
2. We sort out the apples, chop the cabbage, three carrots on a grater. We mix the carrots with cabbage, sprinkle with salt, sugar and knead the vegetables well with our hands so that they highlight the juice.
3. Layer apples and vegetables in a bowl. We close all the gaps with cabbage, and the final layer should also be from vegetables.
4. If your cabbage is not very juicy, then you can add a little boiled water to the apples.

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

1. Not many people know, but pickled apples bring invaluable help to our body, especially in the fight against fungal, viral and bacterial diseases. Pickled fruits contain a large amount of ascorbic acid, which acts as a very strong antioxidant.
2. Soaked fruits have a beneficial effect on the functioning of the gastrointestinal tract. First, they have more pectin than before soaking. Secondly, in terms of the amount of probiotics, they are not inferior to yogurt 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.
3. An important point is that pickled apples contain calcium, iron, zinc and vitamin D. All these elements are necessary for the normal condition of bones, joints and cartilage.
4. Women should pay special attention to such an appetizer, because it will help maintain their figure and beauty. If you include pickled fruits in your diet, the skin will become more elastic, acne will disappear and small wrinkles will be smoothed out.

Rye straw can be used for rinsing 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.