Recipe for quick rinsing of apples. How to cook pickled apples at home

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

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

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

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

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

Soaked apples: a simple and quick recipe with sugar

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

Cooking:

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

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

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

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

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

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

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

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

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

Recipe for pickled apples in jars with honey

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

Ingredients for 3 three-liter jars:

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

Cooking:

1. My apples and tightly folded into.

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

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

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

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

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

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

Traditional rye flour recipe

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

Ingredients:

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

Cooking:

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

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

You should get a liquid fill with good foam.

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

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

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

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

Soaked apples at home with cabbage

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

Ingredients for 1 3 liter jar:

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

Cooking:

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

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

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

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

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

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

This appetizer will be ready to eat in a month.

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

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

Soaked apples - what could be easier. You stack apples, fill them with brine and wait ... But, not everything is as simple as it seems. Therefore, I offer this proven recipe for homemade apples. I inherited it from my grandmother.

Apples cooked on it are very tasty and firm. Crispy like fresh. It is not at all difficult to make such a preparation for the winter, but they are usually eaten very quickly. Although, in a good cellar they can be stored until spring. And most importantly, most of the vitamins in pickled apples are preserved, and therefore, the benefits of them to the body are undeniable.

For homemade pickled apples, we need:

- Strong, flawless fruits of apples of any sour variety (we ruthlessly reject soft, spoiled or sweet fruits).

For brine:

- Water 10 liters

- Sugar - 300 grams (or honey)

- Table salt - 150 grams

- malt wort

Some people are intimidated by the unfamiliar ingredient of the wort, in fact, the recipe for its preparation is very simple.

- Mix 100 grams of malt in 1 liter of water and boil the resulting mixture, let stand for a day, and then add to the brine.

If you couldn't find the malt, don't be upset. In this homemade recipe, it can be replaced with rye flour or dry kvass. 100 grams will be enough.

In order for apples to have a pleasant honey aroma and aftertaste, I recommend partially replacing sugar with honey, counting 120 grams of honey instead of 100 grams of sugar.

And, of course, to harvest pickled apples for the winter, we need a container in which we will soak them. You can, of course, harvest apples simply in glassware - jars. But, it is best to use small wooden barrels for urination, which must be steamed in advance and lined with finely chopped straw with scalded boiling water. If you did not find straw, then blackcurrant and cherry leaves can be poured onto the bottom of the barrel, which will add additional flavor to our winter preparation.

She talked more about preparing for urinating apples. But now that we have everything we need at our fingertips, making pickled apples is not difficult.

We start cooking by filling the prepared containers with washed apples, shifting each layer with straw or leaves of fruit trees, the top layer must be made of leaves.

We fill our blanks ahead of time with the prepared brine.

To start fermentation - keep apples from 8 to 10 days at room temperature.

Do not be afraid of the foam that will rise above the salting jars during this period. After the foam stops rising, glass jars or barrels can be topped up with brine and: the jars can be rolled up, and the barrels can be covered. I usually cover wooden barrels with thick cellophane soaked in alcohol (for a snug fit to the edges of the barrel) and tie with twine.

Now, soaked apples can be put in a cold place with a temperature of 6 to 15 degrees.

Our apples in the cellar need another month to salt and urinate. Usually my household can't wait for everyone's favorite pickled apples to be ready. Thank you grandma for such a delicious and healthy homemade recipe.

Soaked apples are the most common type of preparation of this fruit. They are closed not only in their pure form, but often add rowan, cabbage, honey, straw. Properly soaked fruits can be stored for up to half a year, or even until the next harvest. Previously, soaking was done only in wooden barrels, now delicious apples come out of glass containers.

Small-sized fruits are usually selected for the pickled apple recipe so that they are saturated with the marinade as much as possible. Apples of late varieties are considered the most suitable. They should be firm and well ripened. If you have antonovka, titovka, pepin or anise in your garden, do not miss the moment and be sure to soak the apples in any way provided below.

Urine apples must be strictly free of rotten and damaged areas, otherwise the presence of such can spoil the whole work.

Soaked apples in jars

For pickled apples in jars, you need to choose 10 kilograms of small ripe fruits. You will also need 200 grams of sugar and 1 tbsp. a spoonful of salt, subsequently diluted with 5 liters of water. The aroma of such a drug will be given by the leaves of fruit trees and shrubs in a bunch: currants, cherries, raspberries, lemon balm or.

Cooking:

If the fruits are of different sizes, then those that are larger should be placed at the bottom of the jar.

Soaked apples in a barrel

Apples soaked in a barrel have a distinctive taste than soaked in jars. For storage in such a container, you will need 5 kg of apples, and more, it all depends on the size of the barrel. As additional ingredients, 20 pieces of leaves, grapes and cherries will act, you can add straw, 200 grams of rye flour. Prepared for the marinade: 250 grams of sugar, 50 grams of salt, 5 liters of running water.

Cooking:

Instead of a wooden barrel, you can use an enameled metal one.

Soaked apples with cabbage

Soaked apples with cabbage will be infused in a regular saucepan, so for 3 kilograms of fruits you need to choose an appropriate volume of enameled dishes. Complement the dish with 4 kg of cabbage and 3 pieces of medium-sized carrots. The marinade will consist of 3 tbsp. spoons of salt and 2 tbsp. tablespoons of sugar, soluble in 1 glass of water.

Cooking:

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Soaked apples - cook quickly and tasty!

Soaked apples are a favorite treat for adults and children, which are not at all difficult to prepare, especially if a simple recipe is always at hand. Not many people know how to cook properly, because at the end you want to get delicious juicy apples with a unique aroma, and not applesauce.

Content:

What varieties of apples are suitable for urinating

To soak apples, you need to know that not all varieties are suitable for harvesting; rather sour apples with relatively dense pulp are best suited. The varieties of apples for urination are as follows - Antonovka, Borovinka pineapple, Welsey, Cinnamon striped, Orange, Melba is also suitable, subject to storage conditions.

Apples are harvested at the stage of maturity, when the fruit is ready to be picked. Fruits are chosen only clean, which are not eaten by pests and are not affected by diseases. not only spoils the appearance, but also the taste.

Summer varieties of apples can be wetted immediately after picking, autumn and winter varieties should lie down for saccharification. Autumn varieties are left for two weeks, winter - for 20-30 days. The most delicious soaked apples are obtained when the fruits contain 0.7-1.0% acid and 8-13% sugary substances.

Choosing a container

The best containers for soaked apples are oak barrels of various sizes (50-150 l), but you can also soak them in jars. They use both new barrels and used ones, in which juice, various syrups, wine, marinades were previously stored.

soaked apples in a jar - pictured pickled apples in a barrel - pictured

If a new barrel is used, it must first be soaked and do not forget to change the water after 5-6 days. Barrels that were previously used need to be repaired and also soaked. Then be sure to rinse with caustic soda (0.2% solution) or soda ash (0.5%), finally rinse well with hot water, then cold.

Before the process of urinating, the straw must be scalded with boiling water and kept in a closed container for 10-15 minutes or treated with dry steam. For urinating apples, you can use not only barrels, but also glass cylinders, jars, with a volume of 2, 3, 10 liters.

Filling for apples should be made from filtered drinking water, adding granulated sugar, rock salt and malt (you can replace it with rye flour). When the procedure for urinating apples begins, depending on taste preferences, blackcurrant leaves, tarragon, honey, and mustard are added. Malt (1 kg per 10 liters) must first be boiled for 15-17 minutes. Rye flour (1 part) is shaken in some water and poured with boiling water (4 parts).

To cook pickled apples at home in glass jars, you will need:

• 1 kg of fresh apples;
• 25-30 grams of granulated sugar;
• 10 grams of salt;
• 5 gr malt.

If you take honey (20 gr), then reduce the amount of sugar to 10-15 gr. When adding mustard (1.5 g), honey is not added. Filling for urinating apples can be done using apple juice (70-80% water and 20-30% juice), or applesauce (80-90% water and 10-15% puree).

Soaked apples prepared according to the recipe with mustard - in the photo

Apples must be sorted, washed well and placed in tight rows in barrels or jars. Prepared straw is placed at the bottom of the barrel; when laying apples, each layer and walls are also lined with straw. Do not put straw in jars. After the containers are filled with apples, pour the marinade and cork.

Barrels with apples must be kept for a week at a temperature of +15 ̊ ... +18 ̊ С, after which the sheet pile exits should be tightly closed and put into a refrigerator, basement. When urinating apples in 3-liter jars, they should be removed in the cold after 3-5 days.

Approximately 30-35 days after the start of the cooking process, pickled apples will be ready. Soaked apples should be stored at a temperature of 0 ̊ ... + 4 ̊С. Be sure to try making pickled apples according to this recipe.

The output should be dense, juicy, not mint, with white or creamy (sometimes greenish) pulp. The taste of apples will be distinguished by a pleasant aromatic wine taste. The content of acid in soaked fruits is 0.6-1.5%, alcohol - 0.8-1.8%. If the apple harvest was big and you don't know what to do with it, cook soaked apples - a delicious dessert will not leave anyone indifferent. Bon appetit!

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