How to wet Antonovka apples. Easy Pickled Apple Recipe

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 denser 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 store them 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.

One of the most common and affordable types of fruit on the shelves of domestic stores and markets. They are completely different in taste and size, and the dishes that are prepared from them are worthy of a separate cookbook. After all, a tasty and juicy fruit can not only be eaten raw, but also cook all kinds of jams, pies, bake in the oven, dry and much more. One of the most original recipes for this fruit is pickled apples- an interesting dish, the features of which we will consider in this article.

The composition of apples prepared in this way can vary significantly. It depends on many factors such as:

• Variety and degree of maturity of the fruit.
• Growing and storage conditions.
• Storage duration.
• Cooking method.

But they all have ingredients characteristic of this dish:

• high sugar content (primarily fructose);
• organic acids (malic, citric);
• tannins, nitrogenous and pectin substances;
• a diverse vitamin complex: A, C, E, PP, P and B vitamins.

Despite such a rich composition, their calorie content is only 47 kcal per 100 g of product. This allows them to be part of various diets.

Did you know?Soaked apples became especially popular during the time of Peter I, who established the Garden Office. She was engaged in the import of new varieties of apples and the increase in the volume of cultivation of existing ones.

There are many ways to process fruits and vegetables for long-term storage, and each takes away some of the health benefits of the raw product. But pickled apples are considered one of the most successful ways to harvest this fruit, because in the process they retain a large number of useful qualities of fresh fruits and acquire new equally important properties:

• normalize the intestinal microflora, saturating the body with lactobacilli;
• enrich the body with calcium, reduce the fragility of bone tissues;
• improve the condition of hair and teeth;
• increase the level of tissue elasticity;
• have a positive effect on the hormonal system;
• the presence of ascorbic acid in the composition (there is more of it in soaked apples than in fresh ones) strengthens the immune system.

We can say that such winter preparations affect many systems of the human body, providing a general strengthening effect and saturating the body with energy.

Duration of the soaking process

The soaking process will require some patience, because, on average, it takes 40-50 days in time (not counting the preparatory work). But subject to all the rules, such a delicacy can be stored for a long time, until the new harvest.

On the market and in stores there are a huge variety of varieties of this fruit. But not all of them are suitable for soaking. The most suitable are late varieties (autumn or autumn-winter). The fruits must be ripe and firm. Some gourmets like to take slightly unripened ones, but this is already a matter of taste. It is considered the best variety.

But the following varieties are also suitable:

• "Slav";
• "Titovka";
• "Bottle";

Important! The absence of any defects on the fruit is very important, because one spoiled apple can ruin all the others.

It is better to choose fruits of approximately the same size, so they will be ready at the same time.

The preparatory stage is very important, because the final result directly depends on this stage.

Before soaking, it is advisable for fruits to lie down for 15-20 days (especially if the varieties are harder, for example, Antonovka or Slavyanka). A product made from properly aged fruits is evenly saturated with brine, juicy, soft, has a rich refreshing taste and a golden color. After the fruits have matured, they must be thoroughly washed with running water.

The stalks do not need to be cut off, but it is better to clean the leaves. Leaves, branches, straw and all possible additives must be cleaned of excess debris and washed.

Washing soda cans

When urinating in jars, it is worth remembering that the containers must first be cleaned. Wash with soda. The use of any chemical detergents is strictly not recommended. After the jar is thoroughly washed, and there are no traces of soda left on it, it must be sterilized or scalded with boiling water.

Storage conditions

The first stage of storage (immediately after preparation) lasts about 1 week. This time, the soaked fruits should be stored at room temperature.

After harvesting, it is necessary to move to a cool place (preferably a basement or cellar), where they must stand for 30-45 days (depending on the type of fruit). In the same room they should be stored all winter.

Important! It is advisable not to freeze soaked apples. Although it is believed that they do not lose their useful qualities, their structure and appearance deteriorate significantly when frozen.

A very fast and convenient way, since every housewife has jars in her arsenal, and it is convenient to store the finished product, because such dishes do not take up much space in the house.

Ingredients

• Antonovka apples - 10 kg.
• Water - 5 liters.
• Salt - 2 tbsp. spoons.
• Sugar - Art. spoons.
• , and cherries.

Cooking method

In order to get a delicious treat, you need to follow a few simple steps:

• Rinse the fruit thoroughly under running water or in several different containers.
• Cut clean fruits into pieces: large ones - into 6-8 parts, and smaller ones can be into 4 parts. If you have chosen a medium-sized variety, then it is quite possible to use whole fruits.
• Cover pre-prepared glass jars with raspberry, currant and cherry leaves (previously washed thoroughly).
• Place chopped pulp (or whole fruits) in jars without tamping.
• Add salt and sugar to the water, put on fire and bring to a boil. Remove from stove and set aside.
• Pour the contents of the jars with hot brine so that it reaches the neck.
• Cover the containers with nylon lids and put them in the cold, where they will ferment for 2-3 weeks. You can store, like other blanks, all winter.

Another quick and easy recipe for equally delicious apples.

Ingredients

• Apples - 1.5 kg.
• Water - 2 liters.
• Rye flour - 2 tbsp. spoons.
• Salt - 1 tbsp. spoon.
• Sugar - 4 tbsp. spoons.
• and currant leaves.

Cooking method

Cooking is carried out in several stages:

• Well-washed fruits must be wiped dry.
• Put half of the mint and currant leaves into glass jars prepared in advance (other favorite herbs can be added). It is also desirable to dry the various leaves with a towel after washing.
• Tightly, but without squeezing, put the fruit in a jar.
• Top with remaining herbs.
• Mix salt, sugar and rye flour in water. Stir until everything is dissolved.
• Pour jars to the top (remaining brine should be kept in the refrigerator).
• Remove the containers in a warm place for 3-7 days.
• When the fruit absorbs some of the liquid, add more brine.
• Move to a cool place where the apples will reach readiness within 30-45 days.

This method will help to make a large number of blanks without much difficulty, without having special dishes, such as barrels.

Ingredients

• Apples - 1 bucket.
• Water - 1 bucket.
• Salt - 9 tbsp. spoons.
• Sugar - 9 tbsp. spoons.
• Raspberry and currant leaves.

Did you know? Such great gourmets as the French are very fond of national Russian cuisine - the association of farms "Paris Fermière" buys various exotic products for them, including soaked apples.

Cooking method

The cooking technology is very simple:

• Wash fruits and leaves and lay out to dry on a towel.
• Lay the bottom of the bucket (previously washed and scalded with boiling water) with raspberry and currant leaves.
• Firmly pack the fruits with the stalk up (the space between the fruits can also be laid with leaves or your favorite aromatic herbs).
• Bring water to a boil and dissolve salt and sugar in it.
• Fill the bucket with brine - it should completely cover the contents.
• Cover the bucket with gauze or a towel and put it in a cool place. It should stay there for 2-3 weeks.
• As soon as the pulp is salted (from time to time it is necessary to take it out and try it), the fruits can be laid out in sterilized jars, poured with brine and, covered with lids, stored in the refrigerator. Or leave everything stored in a bucket in a cool and dark place.

Cooking pickled apples in a barrel

This recipe is considered classic and traditional. Its ingredients and cooking technology have been tested by many generations of housewives. It is wooden containers that create an unusual taste that is difficult to repeat in other dishes.

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

Soaked antonovka apples - the basic principles of cooking

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

The first step is to prepare the container in which the fruit will be soaked. It is better, of course, if it is a barrel, but if you do not have one, you can use glass jars or an enamel pan. The container is washed thoroughly. Then doused 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.

Choose medium sized apples. Fruit should not have damage and wormholes. The apples are washed and put into a container, 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 pressed down with a stone or other load.

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

The barrel is kept in the cellar for a month. After this time, fruits can be eaten.

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 should be of such a size that they freely enter the jar. Wash glass containers and sterilize over steam. Dry.

2. Pour the required amount of water into the pan, add sugar and salt. Boil from the moment of boiling for five minutes. 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 the larger ones. Pour chilled marinade over fruits. Cover the throat of the jar with gauze and leave in a dark place.

4. After a couple of days, foam will appear on the surface. It needs to be removed. Add more marinade if necessary. The fruits must be completely covered with liquid.

5. Close the jars with plastic lids and send for a month in 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 them thoroughly and dry them.

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

3. Pour salt, rye flour and sugar into a saucepan with warm water. Stir until dry ingredients are completely dissolved. Cool down.

4. Pour apples with brine. They must be completely immersed in the liquid. Cover with a plate on top and set a small 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. The fruit must be ripe and free from damage and signs of rot.

2. Pour bran and prunes with a liter of boiling water and mix well so that not a single lump remains.

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

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

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

Cooking method

1. We free cabbage heads from dried top leaves. We cut them into four parts and cut out the stalk. Shred some of the cabbage into thin strips. Pour 200 g of salt into it and mix, lightly kneading with your hands. Cut the rest of the cabbage into small pieces.

2. Wash and dry apples. The fruits must not show any damage or signs of rot.

3. Wash a barrel or an enamel pan, pour boiling water over it and dry it. We put fruits and cabbage mixed in a container. Sprinkle each layer with shredded cabbage.

4. We put a pot 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. Place 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 lightly. Mold is removed.

6. We transfer the container to storage in a cool place.

Recipe 5. Soaked antonovka apples with mustard

Ingredients

apples Antonovka;

table salt - 100 g;

assorted apple, cherry and currant leaves;

dry mustard - 75 g.

Cooking method

1. We dilute mustard and salt in ten liters of water. Add sugar to taste. Stir and put the pan on the fire. Bring to a boil, stirring occasionally. Then remove the brine from the stove and cool.

2. The container in which we will soak the apples is thoroughly washed, poured over with boiling water and dried. We put on the bottom of the assortment of fruit leaves and berries.

3. Wash apples under the tap and dry. We fill the container with fruits, pressing them tightly to each other. Place leaves between layers. Pour brine over apples. The liquid should completely cover the fruit.

4. We cover the contents of the container with a plate or a wooden circle. From above we set oppression, and leave for a week. From time to time add boiled water and remove the foam. Then we place 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 ingredients are dissolved. Leave the brine to cool completely.

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

3. Select small apples. Wash them 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 weight on it.

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

Recipe 7. Spicy pickled antonovka apples

Ingredients

apples Antonovka - kilogram;

drinking water - one and a half liters;

cherry and currant leaves - 10 pcs.;

cinnamon - 3 g;

honey - 100 g;

five cloves;

table salt - 7 g;

mustard seeds - 4 g.

Cooking method

1. Fruits and leaves are washed and dried.

2. We sterilize clean jars over steam and put apples in them, shifting them with cherry and currant leaves. Sprinkle mustard seeds on top.

3. Dissolve salt in hot water, add cloves and cinnamon. When the brine is warm, add honey and stir until it is completely dissolved. Pour apples in jars with the resulting brine and close them with plastic lids.

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

• Leave freshly picked apples to lie down for a couple of weeks and only then soak.
• 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 soak the apples.
• Lay apples stalks up. So they are better saturated with marinade and begin to ferment faster.

• Make sure that apples are always covered with marinade.

The most common way to harvest apples for the cold season is to soak them. You can cook this traditional Russian dish at home or in the country. Now you will learn how to make pickled apples so that you can enjoy their impeccable taste in winter.

fruit barrel recipe

To cook in such a container, stock up on the following products:

• Antonovka apples - 5 kg;
• granulated sugar - 250 g;
• rye flour - 200 g;
• salt - 50 g;
• leaves of cherry, currant - 40 pcs.;
• water - 5 l.

Cooking method:

A simple fruit preparation recipe

How to make soaked apples to use a minimum of ingredients? For this method, you will need the following elements:

• apples - 10 kg;
• boiled water - 5 l;
• sugar - 0.2 kg;
• salt - 40 g.

Cooking method:

1. Wash ripe fruits and arrange them in clean 3-liter jars.
2. Stir sugar and salt in warm boiled water, and then set the pan aside so that the contents cool completely.
3. Pour the apples with a solution and close with plastic lids, and then place the bottles in a warm place. Soaked apples in jars should ferment for about 4 days.
4. After the time has passed, rearrange the containers in the cellar, after a month you can enjoy the taste of a Russian traditional dish. This recipe for pickled apples for the winter is quite simple, and it uses a minimum of ingredients, so you can easily make a harvest in this way.

Fruits with mint

This option will require the following components:

A traditional Russian delicacy is pickled apples in a barrel. Read the recipe for this dish below.

1. Rinse fruits and twigs with water.
2. Boil water and then cool to a temperature of 45 degrees. Add honey, salt, flour and stir all ingredients. Leave the solution to infuse for 3 hours.
3. After the time has elapsed, start putting the ingredients in the bottles according to this principle: put one part of the mint sprigs on the bottom, then a layer of apples, then again a perennial, fruit on top - and so on until the end. Soaked apples in jars will turn out if you fill them with prepared must and close the container with clean plastic lids.
4. Soak the fruit at a temperature of 15 degrees for a month.

Preparation with the addition of cinnamon and mustard

This method is suitable for those housewives who like to experiment. The recipe for soaked apples for the winter is described below, but first let's get acquainted with the ingredients for its preparation:

Despite the fact that the number of components for this cooking method is many, such a recipe for pickled apples for the winter is quite simple, and any housewife can do it.

1. Rinse fruits under running warm water.
2. Put the leaves in a clean enameled pan, and then carefully identify the apples.
3. Prepare a spicy solution: separately pour water into another pan and determine it for boiling gas. Add honey, mustard, cloves, cinnamon and salt to the saucepan, and when the whole composition boils, remove the resulting foam and turn off the burner.
4. With a slightly cooled solution, pour the prepared apples so that they are completely in the liquid.
5. Cover the pan with a plate so that the fruit does not float up, and leave the container with the contents in the room for three days.
6. After three days, move the stewpan to the refrigerator, and only after 2 months you can taste the soaked apples.

Harvesting method with rowan

How else can you cook pickled apples in a barrel? The recipe with the addition of bitter berries is simple, and for its implementation you will need the following components:

• apples - 10 kg;
• mountain ash - 1.5 kg;
• honey - 250 g;
• boiled water - 5 l.

Cooking method:

1. Wash fruits and berries under water so that no dirt and extra leaves remain on the products.
2. Evenly place apples and mountain ash in a wooden barrel.
3. Dissolve honey in boiled warm water, and when the liquid has cooled, fill it with your workpiece, cover it with a clean cloth on top and press down with a load.
4. Place the container in a warm place for fermentation for 3 days, and then move it to the cellar. Soaked apples in a barrel, the recipe of which has just been described, will be ready only after 1 month, and then you can enjoy the taste of this traditional Russian dish.

1. Choose fruits for urination whole, not wrinkled, not wormy.
2. For this harvesting method, you need to choose varieties with juicy pulp and sour taste, for example, Antonovka, Anis, Titovka, Pepin.
3. Always make sure that the soaked apples are covered with must, otherwise they will simply go bad.
4. In the process of soaking in the barrel, mold may appear on top, it must be cleaned regularly so as not to spoil the taste of the fruit.

Now you know how to make pickled apples and what harvesting methods you can use. To make your fruit taste good, choose the right varieties, as well as observe the proportions in cooking and follow the exposure time.

Cooked at home according to the right recipe, soaked apples can restore the microflora in the intestines faster and better than expensive bifidobacteria or yogurt. Trace elements and vitamins contained in the product help maintain immunity, restore elasticity to blood vessels. No wonder our wise ancestors always kept a wooden tub filled with fragrant fruits in the cellar or basement.

The process of urination

The process of urination, like salting, is based on lactic acid fermentation and is the result of the combined action of lactic acid, carbon dioxide and alcohol. Fruits prepared in this way are stored for a long time, retain a maximum of nutrients and have a pleasant refreshing taste. You can soak not only apples, but also plums, pears, cranberries, physalis. The blanks can be used as a snack, as a dessert or a side dish for meat and fish dishes.

Separate such methods of urination:

• simple - a little salt and sugar are added to the brine;
• sugar - using a fairly large amount of sugar or honey;
• sour - without sweeteners.

The last way you can pickle sweet varieties of apples. In most cases, rather acidic fruits or berries are taken for urination - they still contain many sugars that cause fermentation, and the high content of vitamin C allows you to suppress harmful microorganisms in a natural way.

Basic rules for urination:

Preparation of containers and raw materials

Late autumn or winter varieties of apples are suitable for urination, preferably sour, with dense pulp. Antonovka, Pepin, Anis are ideal. You can use early varieties - White filling or Papirovka, but the blanks will not be stored until the new harvest. This is already a dish for fanatical lovers of soaked apples or those who urgently need to restore the intestinal microflora without the use of drugs.

Fruits are plucked directly from the tree, laid out in boxes for 2-3 weeks for ripening. Then they are sorted out, culling spoiled or sick. The fruits should be of medium size:

• large ones cook unevenly and slowly;
• small peroxide too quickly.

If desired, you can use apples that have fallen to the ground or with minor damage, but you need to eat them within a month after preparation.

Before you cook pickled apples at home, you need to select and process containers:

Adapted old recipe

A detailed recipe for homemade soaked apples can be found in Domostroy. Our ancestors knew how to make preparations - tasty, beautiful and truly useful. One thing is bad - they soaked fruits in wooden tubs, which simply have nowhere to put in a city apartment.

So, to prepare 100 kg of apples you need:

• fresh fruits of medium size - 107 kg;
• granulated sugar - 2 kg;
• table salt - 1 kg;
• rye flour - 1 kg;
• mustard powder - 200 g;
• fresh wheat or rye straw.

If possible, use half the amount of malt instead of rye flour. If the wooden barrel has a small capacity, the amount of starting products must be proportionally reduced.

Procedure:

This is an old reliable recipe, all sorts of improvements are unlikely to improve the taste. However, you can:

1. Add blackcurrant and cherry leaves or sprigs of parsnips and celery for a special flavor. Only you can’t add herbs and berry leaves at the same time - something terrible will turn out.
2. Replace sugar with honey. Apples will turn out very tasty, but their cost will increase greatly.
3. With a shortage of straw, layers of fruit can not be laid. But it must be at the top, bottom and sides of the barrel.

Apples are ready in 6-8 weeks.

Apples soaked with lingonberries

This recipe for apples soaked in a bucket is more suitable for residents of the northern regions. Southerners have only ever seen lingonberries in a picture, and they would probably prefer to eat them fresh.

For 10 kg of fruit you need:

• lingonberries - 250 g;
• sugar - 200 g;
• rye flour - 100 g;
• salt - 50 g;
• cherry and blackcurrant leaves - 7 pcs.;
• water, boiled and cooled - about 5 liters.

Please note that apples can be of different sizes and densities, one 10-liter bucket holds 4.5-6 kg.

Cooking method:

Quick Recipe

This is the easiest recipe for pickled apples for the winter, which involves quick preparation and a minimum of ingredients. For 10 kg of late apples you need:

• sugar - 200 g;
• salt - 1 tbsp. spoon;
• water - about 5 liters.

You can add spicy leaves or herbs, it is only important to remember that vegetable and fruit greens cannot be used at the same time.

Step-by-step instruction:

1. Wash, sterilize and dry 5-6 3L jars.
2. Boil water with sugar and salt, cool.
3. Place jars in deep bowls.
4. Put washed apples in them, pour brine so that it overflows.
5. Cover the jars with clean gauze.
6. Add brine as needed.
7. At a temperature of about 20 degrees, fermentation takes about 2 weeks. When it is over, wash the bottom and sides of the jars with cool water, close with ordinary (leaky) nylon lids.
8. Store in a cool place.

There are many recipes that tell you how to soak apples for the winter in a bucket, jar, pan or barrel. Their main difference lies in different sets of spices, the use of sugar or honey as a sweetener, and the presence or absence of additional ingredients, such as cabbage, carrots, mountain ash.