Soaked apples with cabbage - a simple recipe for cooking with step-by-step photos for the winter at home.

Soaked apples with cabbage are excellent yummy! Apples are juicy and slightly carbonated. Today we invite you to familiarize yourself with some of the ways to prepare this delicious and very healthy dish.

Soaked apples with cabbage

Ingredients:

• 3 kg of apples;
• 4 kg of cabbage;
• 3 pcs. carrots;
• 3 art. l. salt;
• 2 tbsp. l. granulated sugar.

Cooking:

1. Wash the cabbage well and remove the top leaves. Wash carrots, peel and grate.
2. Chop the cabbage and add carrots, salt and granulated sugar to it. Cabbage needs to be mashed a little with your hands so that it starts up the juice.
3. Put the washed apples in a bowl and shift them with cabbage. It is necessary that all the space between the apples be filled with this cabbage.
4. On top of the apples, you need to put a layer of cabbage, about 2 or 3 cm thick. Thoroughly compact everything and add the remaining cabbage juice there. If the juice is not enough, then it is necessary to make a filling. You will need to stir in a glass of cool boiled water 1 tablespoon of granulated sugar and salt.
5. At the end, pickled apples with cabbage are covered with whole cabbage leaves and a plate on which a small burden is placed on top.
6. The dishes remain standing in a warm room for 14 days. Then it is placed for a period of 14 days on a veranda or balcony. It will take a long time to wait, but the finished product is worth it. It can be eaten separately or cooked from it a completely new dish - a delicious and original salad that will be a great snack on your table.

How to make a salad of sauerkraut and pickled apples

Ingredients:

• 0.5 kg of sauerkraut;
• 2 fresh and 2 soaked apples;
• 200 g of vegetable oil;
• 2 tsp granulated sugar;
• salt.

Cooking:

1. Cut soaked apples into fairly large squares. At the same time, be sure to remove all partitions and seeds from apples so that they do not accidentally end up in the salad.
2. Cut fresh apples (preferably Antonovka varieties) into strips.
3. Then mix sauerkraut with apples in a deep bowl. Put granulated sugar, cumin and vegetable oil (preferably sunflower). At the end, put the dish in a salad bowl, and on top of the salad of sauerkraut and pickled apples, put an additional few pieces of whole pickled apples (according to the number of those present at the table).

The Kaspiy company sells wholesale lots of pickled apples. This is a simple, but at the same time healthy and tasty dish. Apples with sauerkraut and carrots are suitable for both everyday and festive tables.

Soaked apples can be used as an independent snack or fruit dessert. They can also be served with a hot vegetable dish. The acid contained in the brine and in the appetizer itself helps digest protein and animal fat, so this dish successfully complements meat or fish. A pleasant sweet and sour taste of apples with cooked carrots and cabbage will complement the gastronomic bouquet of any dish.

What fruits are suitable for making snacks?

To cook pickled apples with cabbage , only mature fruits of hard varieties are suitable:

• Antonovka,
• Titovka,
• Anise,
• Pepin and others.

It is most convenient to soak medium-sized fruits. In combination with cabbage and carrots, fruits create a light complex full of vitamins, especially valuable and useful in the cold season.

Cooking method

Dishes with pickled apples are present in the culinary culture of many Slavic peoples. Therefore, this traditional recipe belongs to Russian national cuisine. It consists of two parts: the soaked apples themselves are cooked, and then sauerkraut with carrots.

The second part is one of the many options for additions, giving the appetizer one taste or another. Mountain ash, honey and even straw served as such additives, but it was cabbage that became the most successful flavoring addition. It goes well with apples, has a pleasant taste and is always available.

In the old days, this type of cold snack was prepared in barrels. We still use this traditional way of cooking apples and cabbage.

1. This dish should be cooked in sweet water. Place cabbage with grated carrots and fruit in a cooking pot and cover with water.

2. Sugar and salt must be added to the container, after which the composition is settled for two weeks in a warm place (at room temperature). During this time, the fermentation process takes place in the apples, resulting in the formation of lactic acid. It gives it that sweet and sour taste. The same process occurs in cabbage.

3. Then for another two weeks, the workpiece should be infused in a cool place, at about 0 degrees. During this time, fermentation is completed in apples, useful properties and taste qualities are fully revealed.

The recipes will allow every family to enjoy delicious apples at any time of the year. To make homemade preparations, choose fruits that have dense pulp and a sweet and sour taste. The best options for conservation for the winter are varieties such as Pepin Saffron, Anis and Antonovka.

How to wet apples

For urination, it is necessary to take the most ripe apples. If the fruits of the fruit tree have not yet ripened, they must be kept for a certain time at a warm temperature before starting the process: for example, it is recommended to leave autumn varieties for several days, and winter varieties for at least two weeks. If you are interested in how to wet apples for the winter, then know that, first of all, you need to prepare wooden barrels or tubs, the volume of which is at least 10 liters. Wooden containers can be replaced with glass containers of the same volume, hermetically sealed.

Peeling apples at home in a tub

Before starting conservation, the tub must be soaked in water at room temperature, after which it should be thoroughly rinsed. To prepare the container for long-term storage, scald it with boiling water, this will eliminate all possible microorganisms. Upon completion of all actions, lay a layer of scalded rye or wheat straw on the bottom of the barrel. This component prevents damage to soaked apples, gives them an amber hue and an unusual aroma.

How to soak apples in jars for the winter

Homemade pickled apples can be made using ordinary liter or three-liter jars - this method is considered the easiest. When cooking, it is better to supplement the preparation with various aromatic herbs, for example, currant bush leaves or mint. For brine fermentation, it is recommended to take kvass powder, then after a couple of months you can enjoy a delicious soaked apple garnish. It is worth noting that the workpiece should be served with cucumbers, sauerkraut and lingonberries.

Easy Pickled Apple Recipe

Who will refuse to eat fruits in winter, and even if they are soaked with red rowan? To prepare one of the simplest preparations for the winter, you must have:

• ripe apple fruits - 2-3 kg;
• rowan - 400 g;
• sheets of currant bush - 1 handful;
• honey - 50 g (calculation per liter of water);
• salt - 5 g.

Cooking will not take much time:

1. Lay the fruits of the apple tree in layers inside a clean jar, between them there should be rowan berries. The tails of the fruit should look up, so they ferment faster and soak in the marinade.
2. Make a brine: dissolve salt and honey in boiled water (it can be replaced with granulated sugar if desired).
3. Pour the liquid to the top so that it completely covers the components.
4. Cover the container with gauze, remove and wait until the products ferment.
5. After a few days, remove the excess foam from the jar.
6. Cover the container, hide in the cellar for a month or a half.

How to make pickled apples with mustard

At home, this preparation is easy to make. To make pickled fruits according to the recipe, you will need the following products:

• apple fruits - 5 kg;
• water (normal) - 10 l;
• leaves of a currant bush;
• mustard - 3 tbsp. spoons;
• sugar (sand) - 1 cup;
• salt (preferably iodized) - 100 g.

Ripe apple fruits will turn into soaked if you do just a few things:

1. In a container filled with water, put salt, granulated sugar, mustard. Bring the mixture to a boil, then let cool.
2. Line the bottom of a saucepan or barrel prepared for urination with currant leaves, lay apples, pour cooled brine.
3. It is necessary to infuse the container before hermetic sealing for up to three weeks: the first 7 days - at room temperature, the rest of the time - in a cool place.

Apples for the winter with cabbage in a barrel

Soaked fruits can provide you with the necessary vitamins and minerals in the winter. With such processing, the taste of apple fruits is not lost, on the contrary, it becomes more piquant and refined. To get delicious pickled fruits for the winter, stock up on all the necessary ingredients first. So, you will need:

• apple fruits - 3 kg;
• carrots - 4 pcs.;
• granulated sugar - 2 tbsp. spoons;
• cabbage - 4 kg;
• salt (preferably iodized) - 3 tbsp. spoons.

The canning process consists of the following steps:

1. Wash and shred the cabbage thoroughly.
2. Peel the carrots, grate it (large).
3. Mix the prepared vegetables, adding more salt, sugar. Remember to harvest with your hands so that the shredded cabbage releases the juice.
4. Wash the fruits of the apple tree, put them in a bowl (where the urination process will then take place), and fill the gaps between them with vegetables.
5. Lay a layer of cabbage leaves (2-3 cm thick) on top of fruits and vegetables.
6. Pour the ingredients with the juice that the cabbage gave. If it does not cover the contents, add another glass of cold water (previously adding one tablespoon of salt and sugar).
7. Again cover the future soaked fruits, vegetables with whole cabbage leaves, put a plate on top, press it with a load. Leave for two weeks at room temperature, then move the dishes for the same time, but in a cool place.

Preservation of apples for the winter with mint and honey

The taste of pickled apples with aromatic additives will be appreciated by every member of your family. Dessert can be eaten by everyone, even those who consider the calorie content of the foods they eat. To prepare an unusually tasty and healthy treat, you will need:

• apple fruits - 3-5 kg;
• mint leaves, cherries, currants;
• water - 10 l;
• honey - 300 g;
• salt - 150 g;
• rye flour or malt - 100 g.

To get fragrant pickled fruits for the winter, you need:

1. Put the leaves of a currant bush on the bottom of the prepared container with a thin layer, lay 2 layers of apple fruits on top.
2. Cover the contents of the container with a thin layer of cherry leaves, then apples again, then cover them with mint and repeat 2 layers of apple fruits again.
3. Lay the remaining leaves on top of the apple layer, add a couple of sprigs of mint.
4. Cover the container, and put the load on top.
5. You can make a brine: boil water, dissolve salt, honey, flour in it. Leave until completely cool.
6. Pour the well-mixed solution to the soaked fruits, while not removing the load. It is important to ensure that when soaking the object holding the oppression is completely covered with liquid, otherwise the preservation will deteriorate.
7. Keep the future delicacy at a temperature of 15 to 18 degrees, about 4-6 weeks.

Canning whole apples with lingonberries

Soaked apples can be made in glass bottles, enameled buckets or a saucepan. The advantage of this dish is that all the ingredients retain their vitamins, because they are not subjected to heat treatment. For canning you will need the following ingredients:

• apple fruits - 5 kg;
• lingonberries - 0.5 kg;
• granulated sugar - 0.5 kg;
• grape leaves - 0.5 tbsp.;
• plain water - 2.5 liters (if necessary, you can increase).

Soaked blanks at home should be done like this:

1. Thoroughly wash the berries and fruits, then put them in the prepared container. If you use a wooden barrel, then you must first prepare it: scald it with boiled water only, cover the bottom with straw or grape, currant or cherry leaves.
2. Spread the apples with the stalks up, while pouring each layer with berries. Before repeating the layers, you can lay sheets from the bushes.
3. Close the surface with the selected leaves, because it will be necessary to put oppression on top.
4. Prepare filling: dissolve sugar in boiling water, cool.
5. Pour the contents of the container with cold sweet liquid, put oppression.
6. You can take the workpiece to a place where the air temperature is below room temperature. If you soak apples in a barrel, then it is better to immediately put it in the place where it will be stored.
7. It is necessary to cork the container after the foam stops rising. This will happen in about 10 days.

Video: how to soak apples with barley straw and plant leaves

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

Soaked antonovka apples - the basic principles of cooking

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

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

In addition to apples, twigs and leaves of fruit trees or berry bushes, as well as spices, are used for urination.

Choose medium sized apples. Fruit should not have damage and wormholes. The apples are washed and put into a container, shifting them with leaves and spices.

The brine is prepared according to the recipe. It mainly consists of sugar, spices and salt. In some cases, sugar is replaced with honey.

The resulting brine is poured over apples. A wooden circle is laid on top and pressed down with a stone or other load.

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

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

Recipe 1. Soaked antonovka apples

Ingredients

filtered water - five liters;

fresh Antonovka apples;

sugar - 200 g;

currant and cherry leaves;

salt - 40 g.

Cooking method

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

2. Pour the required amount of water into the pan, add sugar and salt. Boil from the moment of boiling for five minutes. After that, remove it from the heat and cool the marinade.

3. Rinse the leaves of fruit trees and berry bushes and put them on the bottom of the prepared container. Fill the jar with apples, starting with the larger ones. Pour chilled marinade over fruits. Cover the throat of the jar with gauze and leave in a dark place.

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

5. Close the jars with plastic lids and send for a month in a cool place. After this time, apples can already be eaten, but the fruits will fully reach only after a couple of months.

Recipe 2. Soaked antonovka apples with rye flour

Ingredients

ten kg of antonovka apples;

rye flour - 200 g;

cherry and currant leaves;

sugar - 200 g;

boiled water - ten liters;

table salt - 150 g.

Cooking method

1. Select ripe, not too large apples without damage and wormholes. Wash them thoroughly and dry them.

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

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

4. Pour apples with brine. They must be completely immersed in the liquid. Cover with a plate on top and set a small oppression. Leave the apples in a dark place for a week, periodically adding boiled water.

5. After the allotted time, place the container with Antonovka apples in the cellar, and leave it there for a month and a half.

Recipe 3. Soaked Antonovka apples with prunes

Ingredients

filtered water - ten liters;

Antonovka apples - 20 kg;

salt - 50 g;

honey - half a kilogram;

bran - half a kilogram;

prunes - half a kilogram.

Cooking method

1. Wash and dry the apples. The fruit must be ripe and free from damage and signs of rot.

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

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

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

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

Recipe 4. Soaked antonovka apples with cabbage

Ingredients

ten kilograms of late cabbage;

table salt - 600 g;

sugar - ten tablespoons;

six kilograms of Antonovka apples.

Cooking method

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

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

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

4. We put a pot with ten liters of water on the fire, pour in the remaining salt and sugar. You can add your favorite spices. As soon as the brine boils, remove it from the heat and cool.

5. Pour the contents of the container with chilled brine. Place cabbage leaves on top. We cover with gauze, cover with a wooden circle and set oppression. Leave for five days at room temperature, periodically adding boiled water. We pierce with a wooden rolling pin and mix lightly. Mold is removed.

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

Recipe 5. Soaked antonovka apples with mustard

Ingredients

apples Antonovka;

table salt - 100 g;

assorted apple, cherry and currant leaves;

dry mustard - 75 g.

Cooking method

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

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

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

4. We cover the contents of the container with a plate or a wooden circle. From above we set oppression, and leave for a week. From time to time add boiled water and remove the foam. Then we place the container in the cellar. You can eat apples after a month and a half.

Recipe 6. Soaked antonovka apples with mint, basil and honey

Ingredients

currant leaves - two handfuls;

drinking water - ten liters;

basil - a large bunch;

flower honey - half a kilogram;

mint - a large bunch;

table salt - 170 grams;

rye flour - 150 grams.

Cooking method

1. Boil and cool the water to a warm state. Add salt, honey and flour to it. Stir until all ingredients are dissolved. Leave the brine to cool completely.

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

3. Select small apples. Wash them and dry them. Rinse the basil and mint and place on a paper towel.

4. Place apples in a container, shifting each layer with mint, currant leaves and basil. The last layer should be greens. Cover the fruit with a plate and place a weight on it.

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

Recipe 7. Spicy pickled antonovka apples

Ingredients

apples Antonovka - kilogram;

drinking water - one and a half liters;

cherry and currant leaves - 10 pcs.;

cinnamon - 3 g;

honey - 100 g;

five cloves;

table salt - 7 g;

mustard seeds - 4 g.

Cooking method

1. Fruits and leaves are washed and dried.

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

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

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

• Leave freshly picked apples to lie down for a couple of weeks and only then soak.
• Apples should not be damaged or show signs of rot or wormholes.
• Do not use fallen apples for urination.
• Be sure to pour boiling water over the container in which you will soak the apples.
• Lay apples stalks up. So they are better saturated with marinade and begin to ferment faster.

• Make sure that apples are always covered with marinade.