Soaked apples with simple mustard. Pickled homemade apples

Today I want to tell housewives how to prepare delicious soaked apples with mustard and honey for the winter. Apples can also be soaked with sugar, but it is honey that gives apples a special pleasant sweetness, and dry mustard added to the marinade makes the finished apples sharp, and thanks to mustard, apples remain firm after pickling (not loose like sauerkraut).

Hurry up to prepare soaked apples according to my recipe with step-by-step photos so that they have time to pickle for the New Year!

Ingredients:

• Apples – 3 kg;
• Mustard powder – 4 tbsp;
• Honey - 200 gr;
• Table salt – 80 g;
• Water – 4 liters.

Dear housewives, please note that not all varieties of apples are suitable for pickling. The most delicious sweet and tangy soaked apples are obtained from varieties: snowy calvi, Antonovka, golden, Slavyanka. For my recipe, I selected whole, blemish-free, medium-sized golden apples, ripe but not overripe. You can use any bee honey for the marinade according to your taste (I used floral honey).

How to make soaked apples at home

And so, we begin to prepare the preparation by first rinsing the apples thoroughly under running water and immediately placing them in a container for soaking. I salted my apples in a large stainless steel pan.

Sprinkle dry mustard powder on top of the apples.

Then, we dissolve the salt in the honey liquid. This is the slightly yellowish marinade we have for apples.

Pour the marinade over the apples and lightly stir the mustard directly in the pan with your hands. If the mustard does not completely dissolve, do not be discouraged; during the process of pickling the apples, the mustard powder will “disperse.”

After this, you need to put pressure on the soaked apples with mustard and honey so that the fruits are completely immersed in the brine. I use an ordinary flat plate as a pressure, on top of which I place a jar of water.

Within two weeks the brine will change color, don’t be alarmed, this is normal during the pickling process of apples.

Exactly a month has passed and, finally, our delicious, sweet, sour and tangy soaked apples with mustard and honey are ready. Admire how beautiful they turned out!

You can store soaked apples for 3-4 months in a cool room. But usually my household eats this delicious autumn delicacy much faster.

Housewives try to make preserves, jams, juices, and compotes from their favorite varieties of apples. But only soaked fruits can replace fresh fruits. Therefore, apples have long been soaked, preserving their beneficial substances and surprising guests with the amazing taste of their favorite fruits.

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There are many recipes for soaking apples, and all of them are attractive for their ease of preparation, as well as the composition of healthy ingredients. What not to add when soaking apples! These can be herbs, spices and herbs, leaves of fruit trees and bushes, mustard, honey, flour, cabbage. The list could go on for a very long time, but I would like to dwell on the advantages of soaked apples.

Fruits can make up for the deficiency of many vitamins in winter. At the same time, their taste becomes more piquant. They resemble the taste of apple champagne. You can eat the fruits after urinating as a separate dish or dessert, or you can combine them with various vegetables, fruits, or add them to salads and snacks. They go well with baked meats and meatless dishes.

Soaked fruits are stored until next summer. Of course, subject to proper soaking.

Selecting fruits for soaking

Late varieties of apples, preferably green or white, are suitable for cooking. Summer (early) varieties or varieties with a rich orange color are not suitable for urination. The most suitable varieties are: Zelenka; Simirenko; Titovka; Antonovka. The fruits of other green varieties are also excellent for soaking.

When choosing fruits, we pay attention to their integrity and elasticity. Immediately set aside damaged, rotten or soft apples. Apples that are too dense will not work either. It is better to choose a variety with medium fruit density. Important! Apples should not show signs of hitting the ground when they fall. Only fruits picked from the tree by hand are suitable for soaking.

Second point. Freshly picked apples of varieties with a high starch content should not be soaked. They need to be set aside for 2-3 days after picking to allow the starchy compounds in the fruit to turn into sugar.

Before we start soaking, let's sort the fruits. Select fruits of approximately the same size and wash them thoroughly. This must be done to wash away traces of chemical treatments on the fruit.

Preparing containers for apples

The best container is a barrel. In it, the process of urination occurs according to all the rules. And the wood from which the tub is made protects food from rotting and gives it a piquant taste thanks to the aromatic resins in the wood.

If you are lucky and have a tub, you will first need to soak it with water. This is necessary to preserve the wood when soaking or fermenting foods. Then the container is scalded with boiling water and washed with a solution of caustic soda. After treatment, the solution is thoroughly washed off and the barrel is rinsed again with boiling water. Now you can dry it. In sunny weather, the containers are exposed to bright rays and fresh wind.

In the absence of wooden utensils, feel free to use glass ones. Juicing apples in bottles gives the same tasty results.

Recipes for soaking fruit require that you cover them with straw or leaves. This is done in order to preserve the fruits and give them a beautiful shade. In addition, during the soaking process, the apples will absorb the aroma of the leaves and become even tastier. Leaves of fruit or berry crops are soaked in cold water for several hours. Any simple recipe begins with these preparatory steps.

When soaking apples, keep a supply of clean, cold water nearby. At first, the fruits actively draw in liquid, so you will have to add it.

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Let's start soaking the apples

Consider a simple recipe for soaking apples with mustard.

Let's prepare the fruits - sort them out and wash them thoroughly.

Now you need a fill or wort.

For a recipe with mustard for 10 liters of water, take:

2 tablespoons each of table salt and dry mustard;

from 150 to 300 g of granulated sugar, which can be replaced with honey.

If we take honey, we will double its quantity. You can make mustard powder yourself from mustard grains (seeds) by grinding them in a spice grinder.

Boil water with sugar and cool.

Important! Add honey to water cooled to +40°C.

In hotter water it loses its beneficial properties.

Then add salt, mustard and mix thoroughly.

Step-by-step preparation:

If we soak in a glass jar, then add currant or cherry leaves.

Place a layer of fruit on top.

Again leaves and again fruits.

We repeat this until the container is completely filled.

The top layer should be leaves.

Fill the apples with brine, cover with a clean cloth or gauze, and apply pressure.

If we soak fruit in a barrel, then grease its edges with vegetable oil.

Soaked apples with mustard must also be stored properly so that they are well salted and preserved until spring.

You can start tasting delicious soaked apples with mustard in just a month. This recipe has its advantages over other soaking options. When mustard powder is added to the filling, little foam is formed and mold does not appear. The apples acquire a strong flavor and remain firm rather than loose until the end of storage.

Some tips that will help bring the process of soaking apples to the desired result:

Store soaked apples with mustard only in a cool room. But first, to activate the fermentation process, keep them for a week at room temperature.

Do not forget to add boiled cooled water if the water level in the container drops. This must be done so that the top apples do not spoil.

Wash the wooden circle or plate under pressure weekly and skim off any foam that has formed.

Change the fabric if you notice areas of mold on it. And in this case, be sure to treat the top of the tub with a solution of baking soda.

It is important to remember that adding other spices or herbs will change the taste of the soaked apples.

Try and share new recipes.

Also read:

Even in ancient times, our ancestors knew how to preserve various products for a long time. There are many ways - drying, pickling, salting, soaking, etc. Since that time, recipes for pickled apples have come down to us. This favorite delicacy from childhood is familiar to many. By soaking, apples retain their appearance and vitamins. Homemade pickled apples will delight you with an unusual taste thanks to different recipes.

In the recipe for soaked apples at home, it is better to choose autumn varieties of apples for preparation; they are harder and do not become limp after soaking. The well-known Antonovka variety is perfect for a recipe for pickled apples. Keep ripe fruits warm before rinsing.

Recipe for soaked apples at home Antonovka

Ingredients:

1. 1 kg apples;
2. water 1.5 - 2 l;
3. sugar 250 – 300g;
4. currant leaves.

Preparation:

1. We choose enamel or plastic dishes, it can be a deep pan or bucket. Wash it with soda and pour boiling water over it.
2. Take boiled water, not hot, and dissolve sugar in it.
3. We line the bottom with leaves, then apples without cuttings, and so on for each layer.
4. Fill with the resulting filling, cover with a large flat plate pressed down with a weight.

You can take a three-liter jar filled with water. Store in a warm place for a couple of days, then in a cool place. The apples will be ready in a couple of months. We remind you that apples absorb a lot of water, so the filling needs to be added frequently. There are several ways to soak apples; we’ll tell you more about them.

Soaked apples recipe in a barrel

Preparing in a barrel is the most proven and ancient method; this is how our ancestors soaked, salted and pickled food. This recipe for soaking apples is typical for residents of villages and villages. What do you need for the classic recipe for pickled apples?

Ingredients for a 5 liter barrel:

• Apples 5 kg;
• boiled water, chilled 5 l;
• sugar 500g;
• flower honey 350 g;
• cherry and currant leaves.

Cooking method in a barrel:

1. Wash our barrel;
2. put mixed leaves, they will give a special aroma;
3. Heat boiled water to 45 degrees and stir honey and sugar in it;
4. We stack the apples in layers and fill them with the resulting sweet brine;
5. You can press a large lid with a weight on top so that the apples are completely submerged.

The barrel should remain warm for up to five days; as soon as fermentation begins, we move it to the cellar. After a month, you can take a sample.

Soaked apples recipe in a bucket

A more convenient recipe for soaking apples for the winter in a bucket. This will save space and time.

Antonovka soaked in a bucket for the winter, recipe and composition:

1. Apples Antonovka variety 7 kg;
2. 7 liters of water per bucket;
3. sugar 1kg;
4. ground cinnamon 50g;
5. grape leaves.

Preparation:

1. At the bottom of a clean bucket we make a layer of leaves and apples alternately.
2. pour warm water with dissolved sugar and cinnamon.
3. close with a flat lid and press down with a weight, a mandatory action. Thanks to this, our apples will better absorb the filling and ferment faster.

The recipe for soaked apples in a bucket is quite simple, but if it is not convenient for you, you can resort to ordinary jars.

Soaked apples in jars recipe

The recipe for soaked apples in jars for the winter is convenient because they are easier to store and do not require sterilization. For the recipe for homemade pickled apples in a jar you will need the following ingredients:

• Late variety apples;
• sugar;
• salt;

Cooking process:

• We choose apples that are whole and not wormy;
• place tightly in a washed jar;
• in 1 liter of warm water add 3 tbsp. l of sugar and 3 tbsp. l of salt;
• pour the resulting solution into the apples and add cold water until full;
• Cover with a regular lid and place in a warm place for a couple of days.

The recipe for soaked apples for the winter can be varied with various spices and it is not necessary to make them sweet. You will be surprised how different the same apples can be in flavor!

Soaked apples with rye flour recipe

Another traditional recipe is “Recipe for soaked apples with rye flour.” Flour promotes a special fermentation process and imparts the taste of rye malt. These apples will be an excellent snack on the table on any occasion and will delight your guests.

For the recipe for homemade soaked apples with rye flour:

1. Apples;
2. 3 liters of warm boiled water;
3. sugar 150g;
4. salt one teaspoon;
5. rye flour 100g;
6. currant leaves.

Preparation:

We put apples in layers in a jar treated with boiling water, starting with the leaves and finishing with them. Dissolve salt and sugar in warm water and gradually add flour and break up the lumps. We get the solution and pour it over the apples, cover with gauze. A lid is not needed, our apples must breathe. Leave at room temperature for a month. Don’t forget to skim off the foam so that the apples don’t go sour.

We learned how to soak apples with rye flour using a fairly easy recipe, but there are even more interesting options.

Soaked apples recipe with pumpkin

You might be surprised at how you can soak apples and pumpkin, and the recipe is quite unusual.

Required ingredients:

1. 5 kg apples;
2. one medium pumpkin, preferably red;
3. cherry leaves.

Preparation:

1. Remove the seeds and peel from the pumpkin.
2. mode and go to cook.
3. Once ready, make puree.
4. The pumpkin itself is quite sweet and additional sugar is not necessary, but it is up to your taste.

For this recipe, you can take a plastic bucket, wash it well and put the apples in it after the leaves. Then pour them with still warm pumpkin puree, cover with a flat plate or lid and weigh it down.

Recipe for soaked apples with mustard

Recipes for soaking apples for the winter are not necessarily sweet. For example, they can be spicy, piquant, salty, and such apples are perfect for our favorite dishes. Thanks to a simple recipe for soaked apples for the winter, we can diversify our usual diet.

Soaked apples recipe with mustard, composition:

• Apples 1kg;
• water 2.5 l;
• sugar 200g;
• salt 1 tsp;
• mustard powder 2 tbsp.

Preparation:

1. Boil water, dissolve salt and sugar, add mustard;
2. Place the apples in a clean jar, fill them with warm brine and close with a rubber lid.
3. put in a warm place and leave for 30 days.

With this recipe for soaked apples with mustard, you will get a sweet and spicy appetizer that goes perfectly with a side dish of pork ribs.

For this simple recipe, we make regular soaked apples with mustard, but we offer you another option.

Homemade soaked apples with mustard recipe No. 2. We will need:

1. Boiled water;
2. dry malt – 100g;
3. salt – 150g;
4. dry mustard – 150g;
5. sugar – 300g;

We start the cooking process with malt. We dilute it in 350 ml of cold boiled water, mix well and pour in another liter of boiling water. Leave for 15 minutes and be sure to strain.

To pour, add salt, sugar and mustard to hot water, stir until dissolved and pour in the prepared malt solution.

Place the apples in a bucket in layers with grape leaves and fill with the resulting filling. Cover with a lid and weight. Leave for 45 days.

Soaked apples recipe with malt

Apples with malt and mustard are of course good, but not for everyone, because not everyone is suitable for spicy. For the usual recipe for soaked apples with malt, we take the same ingredients only without mustard.

Add malt, salt and sugar to boiling water and pour the resulting slightly cooled solution over the apples. At the same time, we also place them in a bucket along with the leaves in layers and press them down with a lid and a weight.

Recipe for soaked apples with honey

The recipe for apples in honey for the winter is a real find for those with a sweet tooth. The apples are rich and have a pleasant amber color. The recipe for soaking apples will take you no more than 30 minutes.

Compound:

• sugar 300 gr;
• honey 200 gr;
• water 2.5 l;

The amount of ingredients is given for one 3-liter jar. It is better to take apples from the Antonovka variety.

Take boiled water, slightly cooled, and dissolve sugar and honey. Place the apples in a clean jar and fill with sweet brine. Seal with a lid. Leave it in a cool place for a month.

If you add mustard to honey, it will give the apples a spicy taste.

Soaked apples recipe with mustard and honey, composition:

1. Apples 1 kg;
2. honey 300 gr;
3. mustard 100 gr;
4. sugar 2 tbsp;
5. Water 3 l.

Cooking method:

Wash the apples and place them on the bottom of the pan, add one liter of water and sprinkle with mustard. In another container, boil 2 liters of water, let it cool and dissolve sugar and honey in it. Add the resulting filling to the apples with mustard and press them down with a lid and a weight. Leave in a warm room for up to three days, then store in a cool place for up to a month.

For an exquisite taste, we offer a recipe with mint, which is perfect for the New Year's table.

Soaked apples recipe with mint

Compound:

• Apples;
• 200 g honey;
• 300 g sugar;
• currant, cherry and mint leaves;

Urine process:

1. We make the filling; to do this, stir honey and sugar in warm boiled water, bring until dissolved and add flour without lumps;
2. In a convenient container, first do:

• the first layer of currant and cherry leaves, then apples, mint on them.
• We also start the second layer with cherry and currant leaves placed on mint, then apples and mint again.
• and repeat this until the end. The filling recipe is given for 3-5 liters of water. Pour in the apples and press down with the lid, placing a weight on top.

Recipe for soaked apples in cabbage

Apples can be not only sweet or spicy, but also salty. They are suitable not only for sweet soaking, but also for pickling. The recipe for soaked apples with cabbage is perfect for lovers of various pickles.

Ingredients:

• Apples 3 kg;
• 2 medium heads of cabbage;
• 3 carrots;
• salt 500g;
• sugar 3 tbsp.

Preparation:

We prepare the cabbage as for fermentation. Mix salt and sugar into boiled water. Place the apples on the bottom, starting with the cabbage mixed with carrots. Fill with brine and close with a lid. They need to be kept warm for two weeks, then in the cold for the same amount of time.

With the recipe for soaked apples in cabbage, we get an excellent snack.

Soaked apples recipe with straw

Another way of soaking apples has come to us from time immemorial. In private houses, of course, it is more convenient to do it in barrels; in an apartment we will resort to a bucket.

Recipe for soaked apples with rye straw, what we need:

1. Apples 5-7 kg;
2. rye straw one bunch;
3. currant leaves;
4. salt 2 tbsp;
5. sugar 3 tbsp;
6. honey 500g.

Cooking process:

1. First fill the straw with boiling water;
2. After cooling, remove the straw;
3. Add sugar, salt and honey to the same water, stir until dissolved;
4. put the first layer of straw in a bucket, then apples, currant leaves, and so on each time;
5. fill with brine and add more boiled water until full;
6. Cover with a lid and place a jar of water on top.

Soaked apples recipe with viburnum

Viburnum is a wonderful berry that is used in decoctions for colds and various diseases. After all, it contains a large amount of vitamin C. Viburnum is perfect for soaking apples.

For cooking we will need the following products:

• Apples 2 kg;
• viburnum juice 2l;
• water 1l;
• sugar 1kg;
• salt 100g.

Preparation:

• Stir sugar and salt in a liter of water, combine with viburnum juice;
• place the apples in jars and fill them with the resulting filling;
• Press down with a lid and place in a cool place.

Soaked apples recipe with horseradish

For this recipe we take both the leaves and the root of this wonderful root vegetable. Apples with horseradish taste quite sharp.

We will need:

• Horseradish leaves and root;
• mustard 100g;
• apples 5kg;
• salt and sugar 3 tbsp each;
• cherry leaves.

How to cook:

• We prepare the jars and sterilize them;
• Dissolve salt, sugar and mustard in water;
• cut horseradish root into rings;
• put horseradish leaves, chopped root, apples, then cherry leaves in jars and so on for each layer;
• pour hot brine and screw on the lid;
• Turn over and cover with heat.

Such different recipes for the same fruit will show you how different tastes can be. There is a recipe for every lover!

Good day, dear readers. I was wondering why I’m writing all this about sweet recipes for apples. This isn't fair. Of course, or - these are wonderful options for preserving for the winter, but besides this, there is such a wonderful way as urination.

Pickled apples are the same as... That is, the entire process of preserving fruits or vegetables for a long time is based on the addition of salt and other spices in order to extract lactic acid from them, which will subsequently serve as a preservative, guaranteeing the safety of the product.

And if for, for example, raspberries or apricots this would be strange, then for apples, especially sour winter varieties, it is just right. They soak well either on their own or in combination with cabbage, horseradish and other vegetables.

And that’s exactly what today’s selection 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 your apartment, cover it with straw and endure the sour smell for 1.5 months while the product ferments.

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.

Preparation:

1. We sort the apples carefully. Broken ones are not suitable for us, so we don’t even consider carrion as an initial product.

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

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

If desired, you can add a couple of bay leaves 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 the jar and add regular cold water so that the jar is filled to the neck.

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

The 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 prepare soaked apples with mustard for the winter

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

Recipe for soaked apples in jars with honey

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

Ingredients for 3 three-liter jars:

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

Preparation:

1. Wash the apples and place them tightly in a bowl.

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

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

We pour the remaining filling into a separate jar - it will come in handy later.

4. Cover the filled jars with lids and leave them for 5 days at room temperature to ferment. It is better to place them in a basin, 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 product will be ready for use.

Traditional recipe with rye flour

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 of the Antonovka variety
• Currant leaves
• 2.5 liters of boiled water at room temperature
• 1 tsp salt
• 100 g sugar
• 100 g rye flour

Preparation:

1. We will fill the jar in layers. First, lay out the currant leaves so that they cover the bottom, then add a layer of apples (you will get 3-4 pieces). We repeat the process until the jar is completely filled. 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 a little at a time, stirring constantly to avoid the appearance of lumps.

You should get a liquid filling with good foam.

3. Fill the jar to the very top.

4. Now you need to cover the jar with gauze (to prevent debris from getting in) and leave it like that for a month at room temperature. In this case, every day you need to remove the resulting foam.

Yes, it’s quite tedious, but believe me, the result is worth it. In a month, the soaked apples will be ready.

If the apples are not packed tightly and float, use pressure; place a saucer of water on the neck, and a jar of water on it.

Homemade soaked apples with cabbage

And finally, I offer a combined recipe that combines sauerkraut and apples. An incredibly delicious appetizer that will please everyone without exception.

Ingredients for 1 3 liter jar:

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

Preparation:

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

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

Then we put them in a jar along with the 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 need to be covered with gauze and left for three days at room temperature, remembering to place them on plates or bowls, as the juice that is released will overflow.

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

After three days, close the jars with food-grade plastic lids and store them in a cool place.

This snack will be ready to eat in a month.

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

That's all for today, thank you for your attention.

Pickled apples are a delicious and, most importantly, healthy dessert in Russian cuisine, just like sauerkraut. This traditional preparation should be in every family.

Vitamins are stored in them until spring. Children simply love soaked apples. Previously, they were prepared in oak barrels. Now in the city you can soak apples in any container - in 3-liter glass jars, in large saucepans and enamel buckets, as well as in plastic barrels for food products, and of course in an oak barrel (at the dacha), if you have one!

Apples must be whole, without signs of rotting or wormholes, preferably taken directly from the tree, not carrion.

The classic variety of apples for pickling (soaking) is Antonovka - it is the most delicious and will never let you down!

Soaked apples with honey - a recipe in jars for the winter.

This recipe is very simple and good for any variety of apples; of course, the best winter varieties are Golden Delicious, Pepinka and the classic of the genre - Antonovka. But when it is not yet ripe, take the “White filling” apples and cook according to our recipe - it turns out very tasty!

Soaked apples are a wonderful way to prepare them for the winter. These apples have a unique piquant taste, and they also contain many vitamins and beneficial minerals. Beneficial microorganisms contained in soaked apples have a beneficial effect on digestion.

Products:

• 5-6 kg apples
• 200 g sugar
• 1 heaped tablespoon of salt
• 2-3 table. spoons of honey
• 5 liters of cold raw water

Preparing pickled apples in jars of honey

First you need to prepare the jars - wash them well. It is not necessary to sterilize.

Do not rub the apples too much when you wash them. It is enough to rinse off the dust.

We observe the main conditions for soaking apples - they must be whole, not broken, removed from the tree. For pickling (fermentation) in jars, choose medium-sized apples.

We put apples in jars - larger ones on the bottom, and smaller ones on top

Prepare the filling for soaking apples:

Add 5 liters of cold raw water

1 heaped tablespoon of coarse salt

200 g granulated sugar

2 -3 table. spoons of honey

Mix everything thoroughly until completely dissolved.

Then fill the jars with apples to the top with this filling.

The apples in the jar should be packed tightly and completely covered with this filling. Please note that apples will actively absorb it during the fermentation process.

Cover with regular iron lids.

Pour the rest of the filling (small) into a jar and put it in the refrigerator. We will still need it. During fermentation, the apples will absorb the filling and it will need to be added from this jar from time to time.

We place jars of apples in deep containers - bowls, pans or basins. During the fermentation process, the jars will “leak” and this liquid will just be poured into these cups.

Leave the apples in the jars for 5 days at room temperature to ferment.

Then we remove the metal covers, close them with nylon covers and send them to a cold place - to the cellar for storage and “ripening”.

In 1-1.5 months the apples will be ready!

Pickled apples are surprisingly tasty with a delicate aroma of honey. Mmmm, lovely!

Yield of the finished product: 3 liter jars – 3 pcs.

Soaked Antonovka apples with rye straw in plastic barrels or in a bucket

If you ferment apples in plastic barrels, be sure to take into account the fact that plastic must be food grade and nothing else! This quantity of products is designed for a 50 liter plastic barrel.

Products:

• 20 kg apples (Antonovka)
• 10 liters of water
• 750 g sugar
• 250 g coarse salt
• 2 table. spoons mustard powder

Remove the apples from the tree, let them sit for 2-3 days to “ripen the characteristic aroma”

Wash them and let the water run.

Steam rye straw with boiling water and let stand for 20-30 minutes (to prepare sourdough)

Line a plastic barrel with a plastic bag for pickling (if available). If not, then without it.

Lay it in layers, counting from the bottom:

1 layer - steamed straw

2nd layer of apples to the middle of the barrel

3 layer straw

4 layer apples almost to the top

5th layer of straw - the topmost.

Preparing the filling:

Place sugar, salt, mustard powder in cold water

Mix everything well until completely dissolved.

Take the barrel to the cellar and fill it with our filling. If you lined it with a bag, first remove as much air as possible from it and tie it, then close the lid. If you are simply soaking the apples in a plastic barrel made of food-grade plastic, then place a plate or lid on top of a slightly smaller diameter and place a pressure on top so that the apples are completely immersed in the brine.

Close the barrel with a lid and leave the apples for a month to ferment.

In a month or a month and a half, the soaked Antonovka in a plastic barrel will be ready.

If there is no rye straw, take 200 g of rye flour and dilute it in water along with salt, mustard and sugar.

This recipe can also be prepared in an enamel bucket.

Soaked apples (fermented) for the winter, a simple recipe in a 3 liter jar

This is the simplest recipe for soaked apples for the winter, without mustard and rye flour - just sugar and salt!

Thus, you can wet not only apples, but also pears and plums

For this recipe, we take strong, dense white apples or those with a red side. Varieties as usual, winter or autumn

Products:

• Apples (autumn or winter varieties)
• 5 liters of cold water
• 100 g salt
• 400 g sugar
• 3 pcs. – 3 liter jars
• Black currant, cherry or oak leaves

Preparation

Place apples in clean three-liter jars, sprinkling them with blackcurrant leaves.

Pour 5 liters of cold water, not boiled, into a saucepan. You can simply pass it through a filter, or take spring or well water.

Pour water, salt, sugar, stir well until completely dissolved.

Fill the apples to the top with the resulting brine. If you still have the brine, pour it into a jar and put it in the refrigerator, then add it to the jar. The apples should be completely immersed in the filling.

We close the jars with ordinary nylon lids and leave for 4-5 days at room temperature, the fermentation process will begin, so the brine will become slightly cloudy. This is normal - don't worry. The brine level in the jar will decrease because... apples will actively absorb it.

After 5 days in the room, you need to send them to ripen in a cold place - in the cellar. If the apples are not completely covered with the filling, you need to add water or brine (if there is any left).

We send it to the cellar and in a month and a half the apples will be ready! Delicious, juicy, aromatic pickled apples are made using this recipe.

Everyone who loves these two vitamin preparations for the winter: soaked apples and sauerkraut will love this simple recipe! Be sure to prepare at least one serving!

In this recipe, unlike all previous recipes for pickled apples, we use small, rather than large, apples! The varieties of apples are again traditionally late: Antonovka, Pepin, Titovka or Anis.

Cabbage is also a winter variety - Slava.

This amazing way of soaking apples for the winter allows you to get two healthy products rich in vitamin C (ascorbic acid)! In addition, it remains in the juice of sauerkraut until spring! So this is not only delicious, but also the healthiest preparation of soaked apples for the winter.

It is better to ferment apples and cabbage in a large container - a 10 liter saucepan or an enamel bucket.

If you do not need such a volume of finished products, then feel free to reduce the amount of products given in the recipe, but do it proportionally - divide everything by 2 or 3 depending on the need.

So, the products:

• 4 kg white cabbage
• 3 kg of late variety apples
• 3 pcs. carrots
• 3 table. tablespoons salt (to taste)
• 2 table. spoons of sugar (to taste)

Cooking soaked apples with sauerkraut step by step:

Wash all products thoroughly,

Peel the carrots and grate them on a coarse grater

Select apples that are whole, not broken, not wormy, and small in size.

Chop the cabbage with a knife or shredder - as you prefer.

If you like it thinner, cut it thinner or thicker, but still not too coarse.

Place the cabbage in a deep container, for example an enamel basin or on any surface.

Mix with grated carrots, add salt.

Remember the cabbage a little, it will become slightly transparent and will release juice. Don't overdo it or the cabbage will be soft instead of crispy. Sprinkle with sugar and stir

Take a bucket or deep pan and place apples, cabbage and carrots in layers. Fill the space between the apples with cabbage and carrots

Compact the layers thoroughly with your hands. Place the apples so that you can pierce the cabbage with a wooden stick between them to release the gases produced during fermentation.

And so on to the top.

The top layer should be cabbage, quite thick.

Once again, compact the cabbage and apples thoroughly.

We place a plate or a wooden circle on top and place pressure on it. A jar of water is just right. The capacity of the jar depends on the amount of cabbage and apples. If you are fermenting a whole bucket, you can take a 2 or 3 liter jar as a pressure.

Now we put this entire structure in some container, because... During fermentation, the juice will “run away” from the bucket.

Leave at room temperature for 4-5-7 days. When a characteristic sour smell appears, everything will be ready. Cabbage is usually fermented 2-3 times at room temperature, but we also have whole apples here.

As with sauerkraut, you need to release carbon dioxide, which is formed during fermentation, once a day by piercing the cabbage with apples to the bottom with a wooden skewer.

Taste and add salt or sugar if necessary.

During the fermentation process, pour the escaping cabbage juice into a jar and put it in the refrigerator, then add it to the cabbage before sending it to the cellar, when the oppression is removed

Close the container with a lid and put the soaked apples and cabbage in the cellar or refrigerator for 2-3 weeks to ripen.

Remember that the brine must cover the cabbage completely. If it is not enough, add chilled boiled water.

That's all, soaked apples with sauerkraut are ready! As you can see, everything is very simple!

Bon appetit!

Here is a video recipe for soaked apples with sauerkraut, for those who like to watch video recipes:

Homemade soaked apples with rye flour recipe

This is a classic recipe for soaking apples. The apples turn out very tasty, amber-transparent. They perfectly retain their taste, color and beneficial properties until next summer.

The apples are also classic - the Antonovka variety. Make more apples for the winter using this recipe so that you can have these fabulously tasty and healthy apples for the whole winter!

You can soak apples with rye flour in any container - in a 3 or 5 liter jar, in a deep saucepan, in a bucket or in a barrel.

It is more convenient for a city dweller, of course, in glass jars. It is better to take wide-necked jars.

Take apples without dents, signs of spoilage or worms. For soaking in a barrel, take large fruits, and smaller ones for jars

Products for a 5 liter jar:

• Antonovka apples (as many as you can)
• 2.5 liters of water
• 100 g sugar
• 100 g rye flour
• 1 tsp. spoon of salt
• Currant leaves

Cooking step by step:

Wash the apples and currant leaves well.

In a wide-necked jar, place apples and blackcurrant leaves in layers so that the leaves are the first and last layer too.

Now you need to prepare the brine for soaking the apples.

It's simple: pour water at room temperature into a saucepan, add salt and sugar, stir

Then pour in the rye flour gradually, stirring everything with a whisk or mixer until smooth, so that there are no lumps.

If the lumps do not break up, then simply strain the brine through cheesecloth.

Pour the brine into the jar with apples to the very brim. The filling should completely cover the apples.

Cover with clean gauze, folded in several layers, and place in a cool place for 1-1.5 months (in the cellar or in the refrigerator). From time to time it is necessary to remove the resulting foam, otherwise the brine will become moldy.

If the apples are small and float (not packed tightly in the jar), then place a pressure on top - a glass bottle of water (so that its bottom fits into the neck of the jar)

Soaked apples with rye flour will be ready in 1.5 months. You need to remove the gauze or oppression and close it with a nylon lid, store it in a cold place - in the cellar or in the refrigerator.

The longer the apples sit in the brine, the tastier they become, they become saturated with brine, and become tasty and translucent. They are especially good in spring - a storehouse of vitamins for everyone!

Bon appetit!

Soaked apples recipe with mustard and malt in a bucket for the winter (video recipe)

This recipe is unusual - we will use mustard, and even malt (or kvass wort). If there is no malt, then use rye flour, although malt is sold in any grocery store. The apples you get are delicious.

Products:

• 10 liters of water
• 100 g salt
• 400 g sugar
• 3 tbsp. mustard powder
• 75 g malt (or 200 g rye flour)

All the details of preparing delicious pickled apples are in this video:

Here are some cool recipes for making soaked apples for the winter.

Your family will be very pleased, praising your soaked apples all winter, because it is not only incredibly tasty, but also very healthy!

The best recipes for preparing apples for the winter:

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