Wetting apples at home Antonovka. Preparation of soaked apples in jars with honey

Soaked apples are currently quite a popular treat. This method of harvesting fruit has been known since ancient times, when our ancestors were not yet familiar with sterilization. Even the famous writer Vladimir Soloukhin dedicated a story of the same name to this dish.

With a caloric content of the product of only 40-60 kcal per 100 g, all useful properties are preserved, therefore such apples are a storehouse of vitamins, and the soaking process itself is not difficult.

The simple recipes described below with photos will tell you step by step how to make pickled apples in various ways at home.

The benefits and harms of soaked apples

Such a delicacy is not only very tasty, but also has a low fat content. When urinating, apples retain vitamins of group B, as well as A, E, D. The composition also contains many minerals.

Thanks to vegetable fibers and fiber, the product has a beneficial effect on the digestive system and helps to get rid of constipation, and bactericidal properties normalize the overall intestinal microflora. There is also a restoration of normal metabolism.

The increased presence of ascorbic acid helps to stimulate the immune system and enhance the body's defenses.

But this dish can also be harmful if abused. Use is contraindicated in case of increased acidity of gastric juice, as well as in diseases of the digestive system, such as gastritis, stomach or intestinal ulcers.

Before you start cooking pickled apples, pay attention to the following:

• It is best to use winter or hard late varieties of apples. Suitable pepin, antonovka, anise, titovka. The fruits must be whole, without dents and rot;
• Only ripe fruits are suitable for urination, so after picking they should be allowed to lie in a dry, warm place for a couple of weeks;
• Carefully choose and buy products from trusted summer residents or gardeners, as imported apples can be sprayed with chemicals that will release toxins during the soaking process;
• Before harvesting, all fruits must be thoroughly washed;
• For the first time, stock up on cold boiled water, because at first the fruits will intensively absorb the liquid.

The easiest recipe for pickled apples

Ingredients:

• Sugar - 300-400 g;
• Fruits of an autumn or autumn-winter variety - one bucket;
• Branches with leaves of raspberries, cherries, currants, lemon balm.

Pre-prepare the fruits:

1. Rinse them under running water, remove the leaves and stalks;
2. Put branches with leaves on the bottom of the dishes - exactly half;
3. We put fruits on them (it is undesirable to crush and tamp);
4. Cover with the remaining branches so that the fruits are completely covered. You can use 2-3 sprigs of mint, it will have a wonderful aroma.

Marinade preparation:

1. Boil 1 liter of water, add salt and sugar, stir quickly until they are completely dissolved;
2. Cool and dilute with boiled cold water to the required amount. A bucket of fruit needs about five liters of liquid;
3. Pour the contents completely with the marinade to the brim;
4. On top we put a round flat board, which is called oppression. Installing the load. The marinade should be added little by little over the next seven days. After this period, we take the container to a cool place and leave it for 40-45 days.

Homemade pickled apples are easy to make yourself. It won't take much time and effort.

Soaked apples White filling

Many are interested in whether it is possible to preserve white filling in jars. Although this variety is not exactly suitable for soaking, the end result of this recipe is apples that taste and look like soaked.

Ingredients (for a two-liter jar):

• Sugar - two large spoons;
• Apples "white filling" - 1 kg;
• Salt - one large spoon;
• Horseradish leaf;
• Carnation - two buds;
• Table vinegar - three tablespoons;
• Cherry leaves - 3-4 pieces;
• Water.

Let's consider how to prepare soaked apples in jars for the winter from the tender and delicate "white filling" variety, which is one of the first to grow in summer.

Cooking scheme:

1. First, wash, sterilize, dry the jars. Boil the lids;
2. Sort the fruits, set aside the damaged and wormy, wash and dry;
3. Down in a two-liter jar, put the cloves and cherry leaves, then the horseradish leaf. You can also add some blackcurrant leaves;
4. Put the fruits in a dense layer in a jar, and pour boiling water over it, cover with a lid and leave to stand for a few minutes;
5. Remove the lid and carefully set it aside, it is necessary to roll up the jar. Pour boiling water into a container and bring it to a boiling state;
6. Pour salt and sugar into the jar, pour in the vinegar. Again, pour boiling water to the top and roll up.

Amazing recipe with rowan

Cooking according to this instruction will help to achieve an interesting and original taste of the usual pickled apples.

The recipe for pickled apples includes the following ingredients:

• Rowan berry - 3 kg;
• Apples - 20 kg;
• Sugar - 500 g;
• Water - 10 liters;
• Salt - 50 g.

Cooking steps:

1. Boil water and cool slightly, dissolve salt and sugar in it;
2. Put fruits, previously sprinkled with mountain ash, in a large container;
3. Top with marinade so that it completely covers the fruit;
4. Set the oppression and put the load (brick, dishes with water). The brine should completely cover the oppression;
5. After 5-7 days, take the container to the cold. Within seven days, you can add the marinade as needed, if the oppression is not under a layer of brine;
6. After 30 days, our product will be ready for use.

Apples in pumpkin juice with sea buckthorn

When cooked, they turn out to be golden in color, sweet and very healthy.

Cooking scheme:

1. Rinse sea buckthorn berries and apples under running water, dry. Take 100 g of berries for 4 kg of fruit;
2. Place the fruits in a container, sprinkle with sea buckthorn;
3. Pour in pumpkin juice. To prepare it, take a ripe pumpkin, peel, cut into pieces and boil with a little water. Mash the prepared pulp in the broth, cool and pour the fruit with this mass;
4. Press down with a load for 7 days, then the blanks must be lowered into the cellar.

How to wet Antonovka for the winter

Antonovka is considered an ideal variety of apples that can and should be soaked. Thanks to the classic harvesting process, these fruits acquire special flavor notes.

Ingredients:

• Mint leaves - 12 g;
• Antonovka - 4.6 kg;
• Cherry leaves and currant leaves - 18 g each;
• Honey - 0.35 kg;
• Water - 9 l;
• Rye flour - 0.1 kg;
• Salt - 0.15 kg.

Now for the step by step recipe:

1. Put washed leaves on the bottom of the barrel;
2. Lay fruits on them, cover them with the same leaves;
3. Press down with oppression;
4. Mix flour, honey and salt in warm water, cool this mass completely;
5. Next, pour it into a barrel of fruit;
6. Insist in a warm place for at least 1.5 months.

As you can see, you can make homemade pickled apples in jars or any other convenient container. You just need to carefully prepare it. You can experiment with the number of components and adjust their quantity at your discretion.

Video: Recipe for soaked apples with rowan

A long forgotten homemade recipe. Few housewives salt or, as they say, “wet” fruits in tubs in order to put a fragrant, slightly sour snack on the table in winter. You won't regret reading our article on how to make pickled apples at home - they are very tasty, besides, they can be not only a dessert, but also an addition to meat dishes. Here we will give several recipes to choose from - simply with salt and sugar, as well as with honey and spices. You just have to find the most suitable one and get down to business.

Soaked apples "Antonovka": a classic recipe

You will need:

• 5 liters of plain water;
• 200 gr. granulated sugar;
• a tablespoon with a slide of salt;
• cherry and currant leaves;
• fresh apples - how much will it take.

If you are going to preserve fruit in three-liter jars, it is best to choose medium-sized ones so that they fit freely into the neck. If you have in this case the size is not important. First, sterilize the jars in boiling water, in parallel, you can cook the marinade - add salt and sugar to the specified amount of water, let it boil for about 5 minutes, then cool the liquid. Cover the bottom of the prepared canning jars with leaves and start laying apples (previously washed) - you can put larger fruits on the bottom, and smaller ones on top. Now fill the apples to the top with the prepared marinade, cover the top of the jar with gauze and leave to ferment in a dark place. After a couple of days, foam forms on the surface, it must be removed, if necessary, add the marinade - remember that the liquid should always cover the fruit. Done - the jars can be closed with plastic lids and put away in a cool place to “reach”: fruits can be eaten in a month, but they will finally be ready in two. This Antonovka pickled apple recipe is a classic, but many supplement it with various additives such as honey, spices, aromatic herbs, and so on. It depends on whether you like sweet things or whether you are going to serve apples with meat (then they should be sourer), or you just want to please your family with a sweet treat in winter - then you can cook the marinade with honey. How - read on.

Soaked apples "Antonovka": a recipe for a real winter dessert

For cooking you will need:

• 20 kilograms of apples (if you have less, reduce the amount of other ingredients proportionally);
• 500 gr. good honey;
• half a kilo of prunes (dried fruits);
• half a kilo of bran;
• 10 liters of water and 50 gr. salt.

Soaked apples "Antonovka" (recipe with prunes) will be a real hit of yours - they will be liked by both home, who have definitely never tried anything like this, and guests who will ask you for the recipe. Wash the apples, boil the water, and then fill it with bran and prunes. Mix well - there should not be a hint of lumps in your solution. Now dissolve honey and salt in water, pour the resulting marinade into jars or tubs of apples so that the liquid covers the fruit completely. Done - on top (if you are cooking in a tub), put oppression and take the container to a cool place. A couple of days after that, you need to remove the foam from the surface and add the marinade - the fruits will ferment very actively, as soon as the process subsides, close the jars with lids and put them in a dark room until the winter cold. Now you know how to cook soaked apples "Antonovka" deliciously: choose the recipe at your own discretion. Having made a preparation in summer or autumn, in winter you can please your family with a traditional Russian snack.

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.

Apples have been harvested in many ways for a long time. The technology was chosen depending on the desired result. At the present time, a very convenient option for housewives is a recipe that allows you to get pickled apples in 3-liter jars.

Soaked apples: which varieties are suitable for soaking

1. Late hard varieties that have a fairly dense pulp. These are apple trees, which are called "autumn".
2. Ripened fruits with a sweet and sour taste. Therefore, the harvested crop must be kept warm. Freshly picked apples are not suitable for urinating.
3. Clean, disease-free specimens. It is especially not advisable to use apples with signs of scab. In addition to the unsightly appearance, they will have a poor quality taste.

The most popular and most delicious varieties for soaking are:

• Snow Calvil;
• Pippin;
• Antonovka;
• Slav;
• Babushkino;
• orange;
• Welsey.

If it is decided to soak summer varieties, this can be done immediately after harvest. Autumn fruits for any recipe can withstand 2 weeks, winter - a month. This time is necessary for saccharification.

How to Prepare Apples for Peeing

Preparation consists in simple, but mandatory actions. The fulfillment of these conditions is necessary for any recipe for pickled apples in jars for the winter:

1. Select fruits that are ripe, without signs of rot and damage. Therefore, carrion is not suitable for cooking recipes.
2. Set aside apples for 2 weeks. During this time, in addition to the saccharification of autumn varieties, there will be a manifestation of minor damage, which is often invisible during harvesting. Such instances should be discarded.
3. Select fruits of medium size. Large ones take a long time to soak, small ones do not have attractiveness.
4. Define date. It should be borne in mind that the average soaking time interval, regardless of the recipe, is 1 month. Therefore, the time is chosen according to weather conditions. During the first week, the ideal temperature is from +10 °C to +15 °C, then the workpiece feels comfortable at +5 °C.
5. Prepare a container. Wash jars, dry in the sun.
6. During the soaking process, regularly remove mold from the surface.

Recipe for pickled apples for a 3 liter jar

For jars, small fruits are selected. They pass well into the neck and marinate quickly.

Wash fruits and remove leaves. Be sure to wash the jars with soda and pour over boiling water.

Then sequentially lay the components indicated in the recipe and pour in the brine. There are several filling options. They differ in the composition of the components. Some recipes call for sugar, others don't. The result is apples in 3 liter jars of different flavors.

Soaked apples in jars: a simple recipe

Additional Ingredients:

• water 5 l;
• salt - 1 tbsp. l.;
• sugar - 0.2 kg;
• cherry and currant leaves.

1. Line the bottom of the jar with leaves.
2. Lay fruits tightly, alternating layers with leaves.
3. Boil the syrup with the addition of the right amount of seasonings to the water.
4. Cool down a bit.
5. Fill jars up to the neck. Remove the remaining liquid from the refrigerator.
6. Cover with a piece of gauze, leave in the room.
7. Remove foam regularly, add syrup.
8. Take out to the cold when the foam settles.
9. Close jars with capron lids.
10. Soaked fruits can be served on the table after 45 days.

How to make pickled apples in jars quickly

Ingredients for soaking 2 kg of fruit:

• sugar, salt - 25 g each;
• water - 3 l;
• currant and cherry leaves.

Step by step recipe:

1. Lay the bottom of the jar with leaves, fruit on top.
2. Prepare a sweet-salty solution.
3. Cool, pour over apples.
4. Wrap the neck of the jar with gauze, set aside for 3-4 days.
5. Cover the soaked fruits with plastic lids, lower them onto the basement shelf.

Recipe for pickled apples in 3 liter jars with cabbage

Housewives are very fond of sauerkraut. In combination with apples, the fermentation recipe is very popular. To make the preparation with pickled fruits tasty, for 1 jar you will need the following amount of products:

• 4-5 apples;
• 0.5 kg of cabbage;
• 200 g carrots;
• 2 tbsp. l. salt.

How to cook:

1. Chop the cabbage, grate the carrots, mix the ingredients in a ratio of 3:1.
2. Salt, crush a little.
3. Cut the fruit into slices or halves (remove the core).
4. Lay in layers in a jar.

   Important! The first layer in the recipe must be from vegetables.

5. Cover the top of the filled jar with a gauze cloth, put the bowl down, leave for 3 days. During this time, juice will stand out from the cabbage, which will be collected in a bowl.
6. Be sure to pierce the mass with a wooden stick 2 times a day to remove the released air.
7. After 3 days, cover the jar with soaked fruit with a plastic lid, put in the cold.
8. You can taste the recipe in a month.

Pickled apples with kefir

An unusual ingredient in the recipe gives the soaked apples in jars an original taste. The cooking method is simple and interesting.

Products for 20 kg of dense fruits:

• 200 ml of kefir;
• 10 liters of clean water;
• 3 art. l. mustard powder.

Cooking process:

1. Boil water, let cool.
2. Arrange apples in jars tightly enough.
3. Cover with gauze cloth, cover with oppression.
4. Mix water with mustard powder and kefir.
5. Pour in the filling so that the fruits are covered with liquid.
6. Close jars with lids, put in a cold place.

Soaked apples in 3 liter jars with rowan

This recipe does not require pressure.

A set of ingredients:

• a handful of rowan;
• 2 kg of apples;
• 60 g of granulated sugar;
• 30 g of table salt.

Step by step recipe:

1. Boil the brine. First water, then add dry ingredients. Cool down.
2. Stir in apples and rowan.
3. Pour the brine into the jars up to the neck.

   Important! Fruits and berries must be dried beforehand.

4. Cover with lids.
5. After 3 days, put the jars on the cellar shelf.

Pickled apples with rye flour

The method is considered simplified compared to other recipes.

Products per can:

• 2 kg of apples;
• 30 g rye flour;
• 1/3 st. l. salt;
• 1.5 liters of pure water.

Detailed description:

1. Be sure to prepare the sourdough. Mix flour in a dry state with salt, pour boiling water.
2. The next step is very important - you need to rid the starter of lumps. You can use any methods, for example, mix all the ingredients of the recipe in a blender.
3. Let the sourdough cool and let it settle, then strain it with a gauze cloth.
4. Put the fruits in a jar, pour rye filling.
5. Lay down the yoke.
6. When the fruit absorbs the liquid, you need to prepare a new one and add it.
7. Store jars in a cool place.
8. Wait for the end of fermentation, it takes 1.5 months.
9. After holding the period, cover the jars with plastic lids and send to be stored in the cold.

Pickled apples with mint leaves, cherries, currants

The number of products is designed for 3 cans:

• number of apples by capacity;
• a set of leaves - cherry, currant, sprigs of mint, oregano;
• sugar - 1 cup;
• salt - 1 tbsp. l.;
• water - 5 l.

Cooking:

1. In this recipe, it is necessary to lay the fruits with leaves, place them on top, covering the fruits.
2. Boil water with sugar and salt for 5 minutes, put to cool.
3. Fill jars with cold filling.
4. The part that did not enter, send to the refrigerator. As the brine is absorbed, it will have to be topped up.

   Important! Banks should not be at temperatures above +22 °C.

5. During fermentation, the foam must be removed, and the whole pickled apples should be kept under brine, topped up as needed.
6. After the end of the process, transfer the jars to the cold (temperature not higher than +6 ° C).

Soaked apples in jars with basil and honey

Products for the recipe for 10 jars of 3 l:

• 20 kg of fruit;
• 10 liters of clean well or boiled water;
• natural honey - 0.5 kg;
• 100 g of basil sprigs and 20 g of currant leaves;
• rye flour 150 g;
• coarse salt - 170 g.

Technology:

1. Boil water, if it is not from a spring, cool slightly.
2. Add honey, flour, salt and mix well until smooth.
3. Lay clean leaves on the bottom, then alternate layers of fruits and herbs.
4. Currant leaves on top.
5. Pour marinade over, lay oppression, stand for 2 weeks at a temperature of +15 ° C.
6. Remove for winter storage.

Soaked apples with viburnum juice

Delicious and easy to prepare recipe.

Ingredients:

• 20 kg fruit:

• viburnum juice (freshly squeezed) - 2 l;
• water - 8 l;
• sugar - 1 kg;
• coarse salt - 50 g.

Subtleties of preparation:

1. Boil the brine.
2. Cool and mix with viburnum juice. It can be obtained by grinding the berries through a sieve.
3. Arrange fruits neatly in jars.
4. Pour in must.
5. Set oppression on top, put the workpiece on fermentation.
6. After 1.5 months, the dish can be served on the table.

How to soak apples with pumpkin: recipe

In this version, the pumpkin plays the role of the must, so it is better to take a large specimen.

Ingredients:

• large pumpkin;
• varietal dense apples - 10 kg;
• fresh currant and cherry leaves.

How to wet:

1. Peel pumpkin, remove seeds, cut into cubes.
2. Pour in water, simmer until soft.
3. Pound into puree.
4. Put the leaves on the bottom of the jar, then the apples.
5. Pour over pumpkin puree.
6. Put oppression, wait 1 month.

Pickled apples with cinnamon, mint and cloves

Apples prepared according to this recipe have a very effective taste.

For 1.5 kg of dense fruits, you need to prepare:

• water - 2 l;
• malt - 2 tbsp. l.;
• salt 2 tsp;
• honey 4 tbsp. l.;
• mint 2 sprigs;
• 1 cinnamon stick;
• 5 cloves.

Step by step process:

1. Put fruits, mint and spices in jars.
2. Dissolve malt in water, bring to a boil, boil for 10 minutes.
3. Cool to 40 ° C, add honey (it is impossible to hot solution) and salt, stir.
4. Pour the fruits, close the lid, store in the cold.

Some housewives boil cloves and cinnamon along with malt. You can try both options and choose the one that suits you.

Pickled apples with parsnips

Parsnip is used in preparations for the winter very often. If you add the root of the plant when soaking apples, then the quality of the fruit is excellent.

The list of ingredients is a bit unusual:

• 10 kg of dense fruits of medium size;
• 0.3 kg of parsnip root;
• 0.5 kg of wheat straw;
• 5 liters of clean water;
• 100 g coarse salt;
• 300 g of sugar sand.

Cooking:

1. Parsnip root wash, peel, cut into 2 parts.
2. Prepare the brine, leave to cool.
3. Scald the straw with boiling water.
4. Put the straw in a clean bowl, then the fruit.
5. Lay the straw and parsnip root again on top.
6. Pour the filled containers with a sweet-salty solution.
7. Close the lids, put away for winter storage.

Tarragon soaked apples

Tarragon adds spicy notes to the familiar taste of pickled apples. To prepare the original recipe, you will need:

• 10 kg of winter fruits;
• 10 sprigs of tarragon;
• 0.5 kg of cereal straw;
• 5 liters of water;
• 80 g of salt;
• 0.2 kg of sugar.

Process technology:

1. Prepare a brine with boiling water.
2. Scald the straw also with boiling water, wash the tarragon sprigs.
3. Put straw at the bottom of the jar, then fruits mixed with tarragon sprigs.
4. Pour in brine after it has cooled, close the lid, put in a cool place.
5. After a month, the dish can be tasted.

Pickled apples with straw and rosemary

You will need products for a standard recipe with the addition of straw and rosemary:

• apples 10 kg;
• laurel leaves 5 pcs.;
• water 5 l;
• wheat straw 0.5 kg;
• 10 sprigs of rosemary;
• 0.2 kg of sugar;
• 80 g salt.

Walkthrough:

1. Prepare boiling brine, cool.
2. Scald the straw with boiling water, put 1/3 of its amount on the bottom of the jar.
3. Lay the fruits in layers, alternating with rows of rosemary, straw and laurel.
4. Pour the cooled mixture, take out to the cold.

Pickled spicy apples

For the recipe you will need:

• 15 kg of apples;
• 10 liters of water;
• 20 leaves of cherries and currants;
• sprigs of mint - 5 pcs.;
• 100 g of malt;
• 300 g of honey;
• 150 g salt.

How to cook:

1. Line the bottom of the jar with leaves.
2. Alternate layers of fruit with mint and leaves.
3. Prepare boiling water, cool slightly, dissolve honey, salt and malt.
4. Fill banks.
5. Keep for a week in a room, then on a basement or refrigerator shelf.

Apples with sea buckthorn in pumpkin puree

Ingredients:

• 4 kg of fruit;
• 3 kg of ripe pumpkin;
• 0.3 l of water;
• 0.2 kg of sea buckthorn berries;
• 0.5 kg of sugar.

Technology:

1. Put apples in jars, sprinkling them with clean, dry sea buckthorn berries.
2. Peel the pumpkin from the peel and seeds, cut into small cubes.
3. Boil water, dissolve sugar in it, add pumpkin.
4. Boil, grind until puree.
5. Pour apples, put oppression.
6. Soak for a week in a room, then close the jars with lids and transfer to the cold.

Pickled apples with celery

Ingredients for 10 kg of apples:

• 200 g celery sprigs;
• 0.5 kg of rye straw;
• 5.5 liters of water;
• 0.2 kg of sugar;
• 50 g of malt;
• 80 g salt.

Cooking process:

1. Dissolve malt in 0.5 l of water, boil.
2. The rest of the water is used to prepare a boiling brine, which is made from salt and sugar.
3. Mix both compositions, cool.
4. Straw should be doused with boiling water and laid on the bottom of the jar, covering it completely.
5. Arrange fruit tightly, layering with sprigs of fresh celery.
6. Then gradually add the brine to the top.
7. Cover the jars with a lid, transfer to the cold.

Pickled apples with rowan

Rowan gives soaked apples an unusual flavor and additionally saturates with vitamins.

List of products for 10 kg of autumn apples:

• 5 liters of water;
• 1.5 kg of fresh ripe rowan;
• 250 g sugar;
• 80 g salt.

Technology:

1. Prepare the mountain ash - cut off the branches, wash, dry.
2. Boil the marinade from water, salt and sugar.
3. Cool down.
4. While the liquid is cooling, tightly mix the fruits and mountain ash into jars.
5. Pour in the marinade, cover with a lid.
6. Leave jars of soaked fruit at room temperature for 2 weeks, then lower them into the cellar.

Ways to soak apples with honey

The use of honey in recipes for urinating apples is very common. When choosing this option, you should know that this product cannot be boiled. Therefore, it is dissolved in water, the temperature of which is not higher than 40 ° C. Honey goes well with mint. Straw in "honey" recipes is replaced with currant or cherry leaves.

Ingredients:

• 2 kg of apples;
• 5 liters of water;
• 150 g of honey;
• 50 g of malt (can be replaced with 75 g of rye flour);
• 75 g of salt;
• 3-4 sprigs of mint.

Recipe preparation process:

1. Prepare the filling by dissolving honey, salt, malt or flour in water.
2. Cool, mix well.
3. Lay the bottom with currant leaves.
4. Arrange apples in 2 rows.
5. After 2 rows, lay a layer of cherry leaves and 2 sprigs of mint.

   Important! The top layer should be of leaves and mint.

6. Put the load, pour the brine.
7. Keep jars between +15°C and +18°C.

Soaked fruits will be ready in 1-1.5 months.

Whole apples with cranberries

Products according to the recipe for 20 kg of fruit:

• cranberries - 0.5 kg;
• water - 10 l;
• sugar - 0.4 kg;
• salt - 0.1 kg;
• rye flour - 0.2 kg;
• currant and cherry leaves - 20 pcs.

Step by step description:

1. Place half of the number of leaves at the bottom of the jars.
2. Lay fruit, interspersed with lingonberries.
3. The top layer is the leaves.
4. In a small amount of water, dilute the flour to a homogeneous consistency.
5. Boil the rest of the water, dissolve salt, sugar, add rye sourdough, cook for 2 minutes.
6. Remove from fire, cool.
7. Pour the fruits, lay oppression, leave for 2 weeks at a temperature of +15 ° C. Keep cold.

Soaked White Pouring

In all recipes, it is recommended to use winter varieties. But those who have tried white apples soaked in jars consider this preparation to be the most delicious. For 2 cans of 3 liters, you will need 3 kg of white filling. The process is more like pickling because the fruit variety is very sweet.

Other ingredients:

• 3 art. l. salt:
• 9 st. l. vinegar 9%;
• 6 art. l. Sahara;
• horseradish leaves - 3 pcs., cherries - 12 pcs.;
• 12 cloves.

How to cook:

1. Put spices on the bottom of the bottles, then apples.
2. Pour boiling water over, cover with lids, set aside for 10 minutes, wrap.
3. Drain the water, bring to a boil again and pour over the fruit again.
4. Then drain again, add vinegar, salt, sugar, bring to a boil.
5. Pour the soaked apples, roll up the lids, leave to cool.

Sour pickled apples

The process of urination is divided into the following types:

• sour with rye flour;
• sweet with added sugar;
• salty without sugar.

Products for the sour option:

• 20 kg of dense fruits;
• 10 liters of cold water;
• 200 g flour;
• 150 g of sugar and salt;
• currant leaves - 20 pcs., cherries - 40 pcs.

Process description:

1. Boil water, dissolve sugar and salt.
2. Cool, mix with flour.
3. Fill jars with layers of apples and leaves, alternating between them.
4. Pour in brine, put oppression, leave in a warm room with a temperature not lower than +15 ° C.
5. After 2 weeks, transfer the jars to a cold place.

Sweet pickled apples

In this case, the amount of honey or sugar is slightly increased compared to the classic recipe.

Components for 10 l filling:

• honey - 0.3 kg or sugar - 0.4 kg;
• rye flour - 0.1 kg;
• salt - 0.15 kg;
• cherry and currant leaves.

Apples for the recipe will require 20 kg.

Description:

1. Arrange apples and leaves in jars, alternating in layers.
2. Lay the top layer of leaves.
3. In warm water, dissolve the components for pouring - honey, flour, salt
4. Mix, pour over apples.
5. Place the load, hold for 1.5 months in a room with a temperature of +17 °C.

Conclusion

Soaked apples in 3-liter jars are not only tasty, but also very healthy. This is a simplified version for modern housewives, who do not always have a place to put a barrel or pan.

Peeling apples is one of the great ways to prepare these very tasty and healthy fruits.
Unfortunately, now few gardeners know how to harvest such a harvest and strive to do it in the fall.
And in vain! After all, soaked apples retain all their valuable properties, acquiring a spicy taste and aroma thanks to the spices used in soaking.

Preparation of fruits and containers

For urination, hard fruits of any late and winter varieties of apples are used, but Antonov ones are more often taken.
Ripe and healthy fruits are selected without wormholes and scratches, dark spots. Wash the apples thoroughly.

You can soak apples in enamel or glassware, as well as in suitable containers made of modern materials designed for food preparation and storage.

Arrangement of apples with spices

At the bottom of the container you need to put a thin layer of clean blackcurrant leaves (you don’t need to put a lot of leaves, otherwise the apples will quickly turn sour).
Place apples tightly in 2 layers on currant leaves, then a thin layer of cherry leaves, and again apples.
Next comes a thin layer of mint (don't overdo it with mint!), then apples again.
The last layer is from the above spicy leaves (you can put assorted), adding 2-3 sprigs of mint to the leaves, NOT MORE!

From above you need to put a bottom-circle of a slightly smaller diameter than a container with apples, and place a load on it.

Brine for filling apples

Brine for pouring apples should be prepared like this.
For 10 liters of water you will need:
- 150 g of salt;
- 250-300 g of honey (you can also take sugar, but this is undesirable);
- 100 g of malt (if not, you can add 150 g of rye flour).

The brine is prepared on the basis of prepared warm boiled water, dissolving all these components in it.
The brine is then allowed to cool before being poured into the container with the apples.

The cooled brine must be mixed again and poured into the container without removing the load.
Please note that gradually the amount of brine in the tank will decrease.
Important: during the entire time of urinating, the circle must be closed with brine, otherwise the apples will quickly deteriorate.

Brine fermentation and apple aging

Fermentation of brine in a cool room (at +15 ... +18 degrees) occurs within 6-7 days.
Then the container with soaked apples should be placed in a cold place for aging.

Soaked apples are usually ready after 4-6 weeks of aging.
Bon appetit!

Adding mint to blanks

And finally, I would like to say about the importance of adding mint when urinating apples and other preparations.
The obligatory addition of mint to your preparations is my grandmother's little secret, which she shared with me.

For example, when pickling cucumbers, they usually use dill, garlic, cherry and black currant leaves, horseradish - in general, whoever loves what.
And most importantly, as my grandmother taught me, - PUT A MINT SPIKE (approximately 10 cm long on a 3-liter jar).

Mint adds such piquancy to the preparations !!!
At the same time, mint is not felt at all in the blanks, but it gives them an unusual taste!

Try and you add mint to your blanks, you will be satisfied.

Vera Timofeevna Vasilyeva
Gardenia.ru "Floriculture: Pleasure and Benefit"

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Soaked apples are an incredibly tasty and healthy product!

In addition, it is very cheap if you cook in season and on your own.

Once upon a time, our ancestors put fruits in huge barrels, filled them with well water and enjoyed soaked apples until spring.

No barrel? No problem! You can soak apples even in glass jars!

Soaked apples at home - general principles of preparation

The ideal variety of apples for urination is Antonovka. But other late varieties are also suitable. It is important to choose clean, undamaged and rotten fruits, preferably small. Large apples cook for a long time, do not lie down tightly, it is better to use them for other purposes.

What can be added to apples:

Various leaves and greens (horseradish, currants, cherries, raspberries, dill, mint);

Vegetables (mainly cabbage, carrots);

Berries (grapes, lingonberries, mountain ash).

Urination is sour, sweet, salty. But most often, salt and sugar are simply added to the filling, making a mixed version. Be sure to use clean water, preferably spring or well. You can find recipes with boiled pickles.

Soaked apples at home in a barrel with malt

The traditional way of harvesting pickled apples at home in barrels. You can use flasks or other utensils. You will need some malt for the brine.

Ingredients

10 kg of apples;

80 g of salt;

200 g of sugar;

300 g of straw;

60 g of rye malt;

5 liters of water.

Cooking

1. Rinse and dry the apples by laying them out on a clean cloth.

2. The barrel should be scalded with boiling water, rinsed with water and baking soda and rinsed thoroughly. There should not be any foreign smells in the container, otherwise they will all switch to apples. If necessary, the container must be ventilated for several days.

3. At the bottom of the barrel you need to pour a little straw and lay out a layer of apples. Then again some straw and apples, finish with the rest of the straw, just pour on top, the amount does not matter.

4. Mix malt with half a liter of water, boil for a quarter of an hour, strain.

5. For the brine, mix the rest of the water with sugar and salt, add the strained malt.

6. Pour the prepared apples with cool brine.

7. Close the barrel, store in a warm and cool place. Every 2 weeks it is recommended to remove the foam that forms mold. Soaked apples will be ready no earlier than in two months.

Soaked apples in a jar with rye flour

A simplified way to prepare pickled apples in a jar. Glass containers do not need such painstaking processing as barrels. This is the amount of products for one can of 3 liters.

Ingredients

2 kg of apples;

30 g flour;

1.5 liters of water;

0.3 tablespoons of salt.

Cooking

1. Boil some water, about 300 ml, pour in the flour, stir quickly, rub all the lumps. Cool down.

2. Strain the rye water, squeeze through cheesecloth, add the remaining liquid and salt.

3. Put washed, dried apples in a jar. It is advisable to use the smallest.

4. Pour the prepared brine with rye flour.

5. Now you need to come up with oppression for the bank. A small bottle of water will fit into the neck. We install.

6. Leave the workpiece in a cool place. Apples will become soaked in 1.5 months.

Soaked apples at home in a barrel with mustard

Mustard is a wonderful ingredient that keeps soaked apples from molding at home. According to this recipe, you can make a blank, both in barrels and in large jars.

Ingredients

Currant or cherry leaves;

7-8 kg of apples;

10 liters of water;

4 spoons with a mountain of mustard;

100 g of salt;

200 g sugar.

Cooking

1. According to this recipe, you need to prepare a boiled brine. Therefore, any water can be used. Pour the liquid into a convenient bowl, boil with salt and sugar.

2. Let the brine cool down. It should be at room temperature or colder.

Wash the apples, dry them, do the same with the leaves, there should be a lot of them.

4. Put a layer of leaves on the bottom of a clean barrel.

5. Alternate apples and leaves until you run out of fruit.

6. Add mustard to the cooled brine, stir.

7. Pour the apples with the prepared mixture, put oppression and cover with a cloth on top, you can throw a piece of lenok so that midges do not start.

8. It is advisable to keep the barrel at room temperature or just warm for a week, then lower it into the basement for a month.

Soaked apples in a jar with cabbage

Many favorite recipe for pickled apples in a jar of cabbage, you can use a bucket or pan. The advantage is that you do not need straw or leaves to shift the fruit.

Ingredients

4 kg of cabbage;

3 pcs. carrots;

3 tablespoons of salt;

2.5-3 kg of small apples;

2 spoons of sugar.

Cooking

1. Chop the cabbage with a knife or rub it into strips using a special grater. Place in a large bowl.

2. Grate carrots, it is better to use a Korean grater to make straws, it will be much more beautiful.

3. Add salt, sugar to the cabbage and carrots, rub well with your hands so that the juice comes out. Fold in a bucket or in a saucepan, put oppression, cover with a cloth and leave warm for a day.

4. After a day, stir to release carbon dioxide from below. Leave for one more day.

5. Wash, dry apples.

6. Take clean and dry jars. Put a layer of cabbage on the bottom, then a few apples, cover with cabbage, then more fruit. Alternate to the end, press.

7. Pour in the cabbage brine that will remain in the common bowl.

8. If the brine is not enough, then you can dilute a little brine. Add a spoonful of salt and sugar to a glass of purified water, dissolve and pour into cabbage.

9. Top with whole leaves of cabbage, put small oppressions, for example, a bottle of water.

10. Leave the cabbage with apples to ferment for 2 weeks in the warmth, then you need to transfer to the basement or put in the refrigerator.

Soaked apples at home in a barrel with honey

A variant of amazing soaked apples with honey, which are also prepared in a barrel or in any other bulk container. You will also need a mixture of cherry leaves, currants and a few sprigs of mint.

Ingredients

10 liters of water;

150 g of salt;

300 g of honey;

100 g of malt.

Cooking

1. Boil malt in a liter of water, boil for 20 minutes, cool and strain.

2. Add the rest of the water and salt, boil the brine, cool.

3. Apples need to be washed, dried, use as many fruits as the brine will cover.

4. Tear the leaves of cherries, currants, 3-4 sprigs of mint, wash and dry too.

5. Put leaves and mint on the bottom of the barrel.

6. Fold the apples, alternating each layer with currant and cherry leaves.

7. Add honey to the cooled or slightly warm brine, stir until completely dissolved.

8. Add honey filling, put oppression.

9. Keep apples at a temperature of 15 to 18 degrees for 4-6 weeks.

Soaked apples in a jar with rowan

A recipe for sour pickled apples in jars that are stored under a nylon lid and do not require oppression. Rowan will need a little, a small handful is enough. Similarly, you can use viburnum.

Ingredients

5 liters of water;

60 g of salt;

60 g sugar;

Rowan and apples.

Cooking

1. Boil the brine with sugar, water and salt, be sure to cool well.

2. Fold the apples into clean and dry jars, pour in a little rowan or viburnum. Berries should also be dry.

3. Fill jars with cooled brine.

4. Close with nylon lids, keep warm for three days, then you can take it out to the cellar.

Soaked apples at home in a barrel with horseradish

This recipe uses horseradish leaves, you will need a lot of them. Make sure they are fresh and green. If horseradish is not enough, then you can add a little currant, grape, cherry or raspberry leaves.

Ingredients

5 liters of water;

8-10 kg of apples;

250 g sugar;

2 tablespoons of salt;

Hell leaves.

Cooking

1. Add salt and sugar to purified water, stir until dissolved.

2. Line the bottom of the barrel with horseradish leaves, which must be washed and dried in advance.

3. Now a row of clean apples, again leaves.

4. Fill the barrel to the top or until the products run out.

5. Be sure to put clean leaves on top.

6. Pour in chilled brine, it is important that all the grains in it disperse.

7. It remains only to put oppression on the barrel and wait for the apples. On average, this will take about a month.

Soaked Apples at Home - Tips and Tricks

To make the apples cook faster, you can pierce the fruit in several places with a toothpick. If the preparation is done in jars, then part of the fruit can be prepared in this way, let the rest urinate longer.

You can shift apples in barrels not only with straw or currant leaves, but also with horseradish. Sometimes dill branches are laid out at the bottom of the barrel.

If the barrel has an unpleasant odor, then before use, the container must be thoroughly washed with a solution of vinegar, then ventilated.

Soaked apples - 7 recipes for cooking at home

Also, to neutralize unpleasant odors, you can use a decoction of citrus peels.

Is there mold in the barrel? Be sure to remove it along with the top leaves. You can add new leaves, but they must be clean and dry. Mustard powder also helps prevent mold. You need to powder the top layer of apples.

Want to get apples faster? Keep the workpiece warm longer. If, on the contrary, you plan to enjoy soaked fruits closer to spring, then keep the apples warm for a couple of days to start the process, and then lower them into a cool room with a temperature of 10 to 15 degrees.

Home / PRESERVATION, PICKLES

There are three types of urination - sugar, sour and simple.

Fruits, even with very slight damage, should not be used - all apples can rot. Also, in order to prevent damage to the workpiece, you should always add water to the container - in the first 5-6 days it is strongly absorbed and the upper apples are exposed.

Soaked apples are a very useful preparation: apples retain all their beneficial properties, but at the same time they also acquire a spicy flavor and aroma, which they absorb from the brine.

You can soak apples with the addition of a wide variety of products, spices, herbs and spices: kvass, flour, honey, sugar, lavender mustard, mint, basil, savory, with apple, cherry or currant leaves, etc. The most common and popular recipes for soaked apples are with honey, currant leaves, kvass, and cinnamon.

1. Soaked apples with mint and honey.

Products:

1.Apples
2. Leaves of currant, mint and cherry
3. Brine for 10 liters of water
4. Honey - 200-300 gr.
5. Salt - 150 gr.
6. Rye flour / malt - 100 gr.

How to cook pickled apples with mint and honey:

Put a thin layer of currant leaves on the bottom of the container, lay apples in 2 layers on top, then cover them with a thin layer of cherry leaves, again 2 layers of apples, then a very thin layer of mint and apples. On the top layer of apples you need to lay leaves (if desired - assorted) and 2-3 sprigs of mint, cover with a circle, put a load on the circle. Dissolve all the ingredients for the brine in warm boiled water, let it cool completely, mix, pour into a container with apples (without removing the load!). Make sure that during soaking the circle is always covered with liquid, otherwise the apples will deteriorate, you need to keep the apples at a temperature of + 15-18 degrees, the apples will be ready in 4-6 weeks.

2. Soaked apples with cabbage.

Products:

1. Cabbage - 4 kg.
2. Medium-sized apples - 3 kg.
3. Carrots - 3 pcs.
4. Salt - 3 tablespoons
5. Sugar - 2 tbsp. spoons

How to cook pickled apples with cabbage:

Rinse the cabbage and apples, peel the carrots, rub them on a grater. Combine the carrots with chopped cabbage, sugar, salt, squeeze with your hands until the juice is released.

Soaked apples with cinnamon, thyme and mint

Shifting the vegetable mixture, put apples in a container for urinating, sandwiching them tightly so that there are no gaps, lay a 2-3 cm layer of cabbage on top, tamp, pour in the released cabbage juice, if it is not enough, make a brine at the rate of 1 tbsp. salt and sugar in 1 cup of chilled boiled water. Put whole cabbage leaves on top, cover with a plate, put oppression, stand at room temperature for 2 weeks, then the same at a cooler temperature.

3. Soaked apples in jars.

Products:

1. Apples
2. Water - 10 liters
3. Sugar and salt - 120 gr each.

How to make pickled apples in jars:

Rinse the apples well, put them in a jar, pour in water in which salt and sugar are diluted, cork the jars with plastic lids.

4. Soaked apples with rowan.

Products:

1. Apples - 20 kg.
2. Rowan - 3 kg.
3. Water - 10 liters
4. Honey or sugar - 500 gr.
5. Salt - 50 gr.

How to cook pickled apples with rowan:

Rinse the ripe rowan and apples, put them in a bowl for urinating, distributing the berries and apples evenly. Dissolve honey or sugar, salt in warm water, let the water cool, pour into a container, cover with a clean cloth and lay a wooden circle on top, put a load on it. Soak apples according to this recipe in the cold.

5. Soaked apples with mustard.

Products:

1. Apples
2. Filling - 10 liters of water
3. Salt - 100 gr.
4. Sugar - 1 cup
5. Mustard - 1 tbsp. spoon

How to cook pickled apples with mustard:

Dissolve mustard, sugar and salt in water, bring to a boil, let cool. Place straw or currant/cherry leaves on the bottom of the urination container, place apples on top and pour over mustard filling.

6. Soaked apples - an easy recipe!

Products:

for a 3 liter jar

1. Apples of winter varieties
2. Salt - 3 tbsp. spoon
3. Sugar - 3 tbsp. spoons
4. Bay leaf - 2 pcs.
5. Carnation - 2 pcs.

Strong apples, preferably late winter varieties, put in 3-liter jars, pour cold water, pour 3 tablespoons of salt, 3 tablespoons of sugar, put a couple of bay leaves, you can clove.

Close the lids and shake well to dissolve the salt and sugar.

Leave for a week at room temperature, and then take it to a cold basement.
A month later, the apples are ready, you can store all winter, until spring.

By preparing apples for the winter according to one of the proposed recipes, you will provide your family with delicious and fragrant apples for the whole year. Such apples will delight you and your loved ones not only because of their great taste, but also because they are very, very healthy!

We offer you another VIDEO RECIPE cooking pickled apples!

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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.

pickled apple recipe

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.

urinating- this is one of the ways of culinary processing of products, involving the processing of fresh fruits and berries. In the process of urination, the fruits undergo lactic acid fermentation, the essence of which is that part of the sugar contained in the raw material is transformed under the influence of lactic acid bacteria and yeast into alcohol, lactic acid and carbon dioxide, which are characterized by a preservative effect on fruits.

Thanks to alcohol and carbon dioxide, pickled fruits acquire a special refreshing flavor, while the presence of lactic acid increases the nutritional value of the product, as well as acquiring a sweet and sour taste.

Wetting the fruits has now somewhat lost its relevance, however, at home, this method of preserving food is quite simple. When urinating and subsequent storage of fruits, it is necessary to adhere to certain sanitary rules.

So, for example, if fermentation of food raw materials can occur at elevated temperatures (from 30 ° C and above), as well as in poorly prepared dishes or with insufficient supervision, when urinating, the product often acquires an unpleasant taste, which is accompanied by the smell of acetic acid or spoiled silage.

In the first case, acetic acid fermentation is observed, in which acetic acid is formed from alcohol, and the second is characterized by butyric fermentation, the essence of which is the conversion of sugar and lactic acid into butyric acid.

Despite the fact that many fruits that are able to retain their own taste well (lingonberries, pears, grapes, plums) are suitable for urination, apples are most often harvested in this way. For urination, it is best to use light-colored apples of autumn-winter varieties, which are distinguished by dense pulp. The most delicious are pickled apples of the Antonovka, Renet (light), Anis, Pepin Lithuanian, Babushkino, Autumn striped, Kalvili (light) and Aport varieties.

Before proceeding directly to the urination of apples, it is necessary to sort the fruits by quality and size, while removing the diseased, damaged and with a wormhole. When urinating, the stalks of apples are not removed, and fruits with damaged skin are rejected, since in the process they are not only too saturated with the solution, but also lose valuable soluble substances that go into the filling. As a result, such soaked apples are tasteless and watery.

For soaking berries and fruits, you can use wooden, glass or enameled dishes, the capacity of which varies from three to one hundred liters. Before use, the container must be carefully prepared: for example, enameled containers require not only rinsing with hot water with soda ash, but also subsequent repeated rinsing with hot boiled water. Glassware after washing is scalded with boiling water or sterilized over a boiling kettle.

Wooden utensils require special attention - tubs, barrels and other containers made of wood are pre-soaked in water until the water stops seeping out. New oak barrels are completely soaked for fifteen to twenty days, periodically changing the water. Before laying the fruit, the dishes are always doused with boiling water.

Wetting of the fruits is carried out using a specially prepared solution, which consists of pouring and decoction of malt. The filling for urination is made on the basis of cold boiled water, sugar, salt and dry mustard, while malt flour is used to prepare the malt decoction (for lack of this, rye flour is sometimes used).

6 ways to cook pickled apples

The prepared solution is thoroughly mixed, boiled for about ten minutes, then cooled and poured into a bowl with fruits laid in non-fruits. By the way, sometimes sugar is partially or completely replaced with natural honey, since this product can significantly improve the flavor of soaked products.

The fruits filled with a solution are kept at 18-20 ° for about 6-10 days, after which they are placed in a basement or a cold cellar. After 45-60 days, the urination process comes to an end and the fruits prepared in this way are completely ready for consumption.

Soaked apples according to a proven recipe from A.P. Rykalin.

Soaked apples.

How to extend the shelf life of winter and autumn apples.

We are often asked questions about the winter storage of fruits. Let's start a series of publications on this topic with an interesting proven method for preparing pickled apples.

The advantages are:

1) Lack of heat treatment of fruits, which means maximum preservation of useful substances.

2) The shelf life of winter varieties of apples is extended due to the aging period;

3) Great taste that kids and adults love.

Alexander Petrovich Rykalin shared his experience and photos. The tested varieties are Antonovka and Rossoshanskoye striped.

There are three types of urination - sugar, sour and simple.

It is very important to prepare suitable apples for soaking. The most suitable for urinating are apples of late varieties, well ripened, but firm: the best variety is Antonovka, anise, pepin and titovka are also suitable. Harder varieties need to be pre-prepared: before soaking, they need to age up to two weeks. In general, aging of soaked apples is usually 30-40 days.

Fruits, even with very slight damage, should not be used - all apples can rot. Also, in order to prevent damage to the workpiece, you should always add water to the container - in the first 5-6 days it is strongly absorbed and the upper apples are exposed. Soaked apples are a very useful preparation: apples retain all their beneficial properties, but at the same time they also acquire a spicy flavor and aroma, which they absorb from the brine.

RECIPE FOR PREPARING PICKED APPLES WITH MINT AND HONEY.

It was according to this recipe that the apples in the photographs were prepared.

You can soak apples with the addition of a wide variety of products, spices, herbs and spices: kvass, flour, honey, sugar, mustard, lavender, mint, basil, savory, with leaves of an apple tree, cherry or currant, etc. The most common and popular recipes for soaked apples are with honey, currant leaves, kvass, and cinnamon.

You will need: apples, currant, mint and cherry leaves, brine - for 10 liters of water 200-300 g of honey, 150 g of salt, 100 g of rye flour / malt.

How to cook pickled apples:

Put a thin layer of currant leaves on the bottom of the container, lay apples in 2 layers on top, then cover them with a thin layer of cherry leaves, again 2 layers of apples, then a very thin layer of mint and apples. On the top layer of apples you need to lay leaves (if desired - assorted) and 2-3 sprigs of mint, cover with a circle, put a load on the circle. Dissolve all the ingredients for the brine in warm boiled water, let it cool completely, mix, pour into a container with apples (without removing the load!).

How to cook pickled apples?

Make sure that during soaking the circle is always covered with liquid, otherwise the apples will deteriorate, you need to keep them at a temperature of + 15-18 degrees. Apples will be ready in 4-6 weeks.

There are other recipes you can find yourself on the Internet.

By preparing apples for the winter according to the above recipe, you will provide your family with delicious and fragrant apples for the whole year. Such apples will delight you and your loved ones not only because of their great taste, but also because they are very, very healthy!