Recipe for soaked antonovka apples with honey. Several recipes for urinating apples - a good little

Soaked fruits and berries have been cooked in our country since time immemorial. Yes, and now many housewives are happy to make such preparations for the winter, especially in rural areas, where they have their own gardens and farmsteads.

For example, pickled apples are a wonderful product that retains most of the beneficial properties of fresh fruits throughout the winter. They can be eaten just like that as a dessert, or can be added to various salads and cold appetizers. Such apples are especially relevant when observing fasts. Any durum apples are suitable for urination, but still, most people use Antonovka.

Let's look at the recipe for soaked Antonovka apples with rye flour and clarify the details of their preparation. We will also clarify how to soak apples with honey.

Preliminary preparation

To get a quality product with a long shelf life, choose dense, healthy fruits, without rotten or damaged barrels. Any such damage can completely ruin the final product.

Wetting these fruits is recommended in wooden tubs. But, of course, not everyone has them. Therefore, in a city apartment, you can use a voluminous enameled tank and glass jars for the subsequent storage of the finished product, if there is no cold cellar, pantry, or open loggia.

It is recommended to line the bottom of the container scalded with boiling water with rye or wheat straw. It gives apples a beautiful golden color and a pleasant aroma characteristic of soaked fruits. If there is no straw, currant and cherry leaves are quite suitable.

Well, if everything is ready for urination, let's start cooking:

Soaked Apples with Rye Flour Recipe - Classic #1

For this recipe you will need: For 5 kg of apples - 10 liters of water and 700 g of sugar. You also need: a glass of rye flour, 5 tablespoons of salt (do not take iodized, it will not work), currant and cherry leaves. To give the finished product a pinkish color and additional flavor, take another handful of lingonberries or cranberries.

We will use a 15-20-liter wooden or enameled tank as a container.

Cooking:

Wash the urination container thoroughly with soda, and then scald it with boiling water. Wipe with a clean towel. Also, wash the fruits, berries and berry leaves very carefully.

Lay a thin layer of currant and cherry leaves on the bottom of the prepared container. Use about half of all leaves.

Now put a layer of apples, add a few more leaves, some berries. Then make several more layers (apples, berries, leaves), and so on to the top. Cover the last layer of apples with the remaining leaves.

Pour water into another large saucepan (approximately 10 liters), boil. Pour the entire volume of sugar and salt, continue to boil over very low heat. Now stir the rye flour in cool water so that there are no lumps. When sugar and salt are completely dissolved, pour in a little water with flour, stirring constantly. Cook for 5 more minutes. Turn off the stove, let the dressing cool down.

Pour warm brine over everything. It should lightly cover the top layer of apples. If brine remains, do not discard. Put it in the refrigerator, you will need it later.

Cover the top with a clean cloth. Place a wooden circle on top, or a lid smaller in diameter than the container itself. Set oppression, for example, a heavy stone. Don't forget to wash and dry it first.

Leave the container with apples in a warm room for 2 weeks while fermentation is in progress. Remove foam daily. If necessary, add fresh brine (from the refrigerator) - apples quickly absorb it. It is very important that all fruits are in liquid.

After the time has elapsed, take the tank to the basement or cellar, where it is cold. The storage temperature should not exceed 4-6°C. Apples will be ready in 40-60 days.

If you don't have a basement or cellar, transfer the soaked apples to clean jars, fill with brine and refrigerate. It is necessary. If you keep them warm further, they will turn sour, become soft and tasteless. How long to wait for the finished product? Well, this is the recipe for soaked apples with flour ... True, do not hesitate, then you will like the result.

Soaked apples with rye flour - recipe with honey and mint No. 2

We will need products: for 5 kg of apples - 10 liters of water, a pound of honey, 3 tablespoons of salt. We also take half a glass of rye flour, cherry leaves, currants and a few sprigs of mint.

Cooking:

Lay out the bottom of the prepared tank with a layer of leaves. Lay down a layer of clean apples. Then again leaves, a sprig of mint and apples. So lay out the layers until the apples run out. Place the remaining leaves on top of them.

Boil water in another large saucepan, add salt, add flour in a thin stream, stirring constantly so that the flour does not stick together into lumps. After 5 minutes of light boiling, turn off the stove. When the brine becomes warm, dissolve the honey in it, pour over the apples. Store the rest in the refrigerator for later use.

Now cover everything with a thick cloth, put a wooden circle, and a weight on top. Keep in a warm room for 2 weeks while the apples are actively "roaming". Every day, remove the foam that appears during fermentation, add fresh brine. Then take it to the cold for further storage.

Check apples periodically. Remove the film from the surface, add fresh brine. Be sure to wash the wooden circle or the lid you use instead from time to time. You can taste ready-made pickled apples in honey filling in 1-2 months. Long wait? But, such a recipe for making pickled apples at home. Patience and bon appetit!

How to wet apples

Best for urination are apples with dense pulp and sweet and sour taste - anise, antonovka or pepin.

soaked apples

Usually, the ripest fruits are chosen for urination. If the apples are not quite ripe, they can be kept warm before urinating: for apples of autumn varieties, several days are enough, and winter varieties should be kept for two to three weeks.

It is best to soak apples in wooden barrels or tubs, with a volume of 10-20 liters. In the absence of wooden containers, you can use a glass bottle with thick walls of the same volume. The main thing is that it is hermetically sealed.

The tub or barrel must be soaked in water, then thoroughly rinsed with cold water, and then scalded with boiling water to eliminate all possible contamination and prepare for long-term storage. Only after that, the barrel is lined with scalded straw, rye or wheat. Straw not only prevents apples from damage, but also gives them an amber color and an incomparable aroma. Straw can be replaced with fresh cherry or currant leaves.

For a tub of 15-20 liters, you will need 5 kg of Antonov apples, 2 cups of sugar, 1 cup of rye flour, 3 tbsp. l. salt with a slide and 15 leaves of cherries and currants. Instead of sugar, you can take 600 g of honey, and add a little cranberries to apples, about a handful. She will give them a pinkish color and a delicate aroma.

Before cooking, wash the wooden tub well with soda and scald with boiling water. Wash apples thoroughly. Place a piece of cherry and currant leaves on the bottom of the tub. They are dense - a row of apples, and then again a layer of leaves. Fill the entire tub to the top in this way, covering the top layer of apples with leaves.

Boil 10 liters of water in a saucepan, let it cool slightly, add sugar (or honey), salt, stir so that the sugar is completely dissolved. Add the rye flour, stir until there are no lumps, then set aside.

Pour the apples with brine, put a wooden circle on top, and a heavy stone (previously washed) oppresses it. Put the tub of apples in a warm room (15-18°C) and leave for 12-14 days. Skim the foam daily and add fresh brine as needed. Make sure the apples are completely covered in liquid. This should be done in the first 5 - 6 days, apples absorb water well and the top layer may become bare. If fermentation is going well, after 2 weeks, rearrange the apples in a cellar or a cold basement. The room temperature should not rise above 4 - 6°C. At this time, apples will ferment and saturate with carbon dioxide.

In general, the urination process takes 30-40 days. Soaked apples are stored for quite a long time: in the basement at a temperature of 4-6 ° C, this period can last from autumn to spring. At home, in the absence of a basement, it is better to store apples in the refrigerator. Remember, the higher the storage temperature, the faster the apples peroxide, become flabby and tasteless.

MORE RECIPE

For 2 buckets of apples: 1 bucket of water 1 cup of sugar 1 tbsp. salt Dissolve sugar and salt in a bucket of cold clean water, no need to boil anything. Prepare apples - wash, put in any suitable container, on the bottom of which it is better, of course, to lay rye straw. In the absence of such, you can do without, but this is an old Russian recipe, so it's up to you ... Straw and leaves must be clean, so they are scalded with hot water before laying. So, lay the apples on top, sprinkling with washed currant leaves. Fill with prepared filling, apples will be ready in 3 weeks if ripe.

You can pickle in jars, see the recipes in the comments.

http://www.gastronom.ru/article_recipe.aspx?id=1003952

Soaked apples antonovka - recipe

Ingredients:

Apples (Antonovka variety) - 1 bucket;

Sugar - 300-400 g;

Salt - 2-3 tbsp. spoons;

Leaves and sprigs of raspberries, currants, lemon balm and cherries.

Cooking

To prepare pickled apples at home, it is best to use enameled dishes. Pour boiling water over it, put half of the leaves and branches on the bottom, washed apples on top, and then the second half of the leaves and branches.

To prepare the marinade, put some water on the fire, pour sugar, salt into it and bring to a boil. Let it cool, dilute with cold boiled water and pour over the apples so that the marinade completely covers them. Place a weight on top and add the marinade little by little over the next week as the apples will soak it up.

Then put the dish with apples in a cold place and keep it there for at least 1.5 months. Ready-made pickled apples can be an independent dish, or they can be an excellent filler for stuffed poultry or meat.

Recipe for pickled apples

In this recipe, we will share a way to make pickled apples in a marinade with mint, which gives the finished dish a special piquancy.

Ingredients:

Apples - 5 kg;

Cherry and black currant leaves;

Sprigs of mint;

Water - 10 l;

Honey - 250-300 g;

Salt - 150 g;

Malt or rye flour - 100 g.

Cooking

At the bottom of the dish in which you will cook apples, lay out some blackcurrant leaves, after washing them. Lay apples on top in two layers, cherry leaves on them, and then apples again. The next layer is mint leaves (there should be very few of them) and again apples. The last layer can be laid out with a mixture of blackcurrant and cherry leaves, adding a couple of mint leaves to them. Cover all this, for example, with a plate, and put a load on top.

Dissolve honey, salt and malt in warm boiled water. Let it cool and pour over the apples. Keep the container in a cool room for 6-7 days and make sure that the brine completely covers the fruit, top it up if necessary. After that, send the soaked apples to infuse in the cold for 4-6 weeks.

Soaked apples recipe with cabbage

Soaking is one of the easiest ways to harvest apples for the winter. Delicious pickled apples cooked at home are a great addition to salads, side dishes, meat, poultry, and fish.

What varieties of apples are suitable for urinating at home?

Whatever method of urinating apples you choose, you can only use late (autumn) varieties of apples that have a sweet and sour taste. Most often these are Antonovka, Anis and Pepin. Only ripened fruits are suitable for urination, therefore, after picking apples, they need to lie down for some time in warmth.

What is the best way to soak apples?

It is best to use barrels for soaking apples, but this method is no longer relevant, as it is very laborious. Housewives usually use large enamel pots or large-capacity glass jars, where you can easily put the right amount of apples.

Tips for making pickled apples at home:

• a container for urinating apples must be prepared: thoroughly cleaned with baking soda, washed and poured over with boiling water;
• as a load, you can use a flat plate on which a liter jar of water is placed;
• you should know that with any method of soaking apples, they actively absorb the brine, so you need to add it periodically, otherwise the upper layers of the apples will simply deteriorate;
• for 1 bucket of apples, approximately 5-6 liters of filling will be needed.

Soaked apples traditionally had three types of harvesting: regular (classic), sour and sweet. Let's look at each blank in more detail.

Soaked apples: a simple recipe

The soaking recipe is simple: apples are laid out in prepared containers, poured, the fruits are poured, the load is laid, and after one and a half to two months, you can take a sample.

For 1 kilogram of apples you will need:

• 1.5 liters of water,
• 4 tablespoons honey or sugar
• a handful of currant and cherry leaves,
• 1.5 teaspoons of salt
• cinnamon, cloves and mustard seeds (to taste).

1. Apples must be washed in warm water, and sorted out, as only intact fruits are suitable.
2. The bottom of the container is lined with cherry and currant leaves, ripe apples are stacked tail up in dense rows. After two rows, it is necessary to lay a layer of leaves again and repeat the operation until the container is filled with apples almost to the very top.
3. Filling is better to prepare in advance. To do this, bring water to a boil and put all the ingredients listed above into it. The filling must be cooled to 30-35 degrees and pour apples with it.

Cover with a load so that they are completely covered with water. For several days, dishes with apples must be kept at room temperature to start the fermentation process, after which they must be removed in a cool place. Ready soaked apples can be served at the table in a month and a half or two.

Sour pickled apples with cabbage

There are many recipes for sour pickled apples, but the most original one is with cabbage. The cooking process is no different from the classic way of soaking apples.

For 3 kilograms of apples you will need:

• 4 kilograms of cabbage;
• two carrots;
• 2 tablespoons of sugar;
• 3 tablespoons of salt.

1. Finely chop the cabbage, grate the carrots on a coarse grater. Then mix the cabbage, carrots, salt and sugar until vegetable juice appears.
2. Next, a layer of cabbage should be laid on the bottom of the prepared container, tamped, a layer of apples, then again cabbage, apples, etc. The top layer is from cabbage. If the allocated vegetable juice is not enough, then prepare a brine at the rate of one tablespoon of sugar and salt per 1 liter of water.

From above you need to lay oppression, as in the first recipe. For several days, the container with the workpiece must be kept at room temperature so that the fermentation process begins, after which the sour pickled apples with cabbage must be removed in a cold place for 1 month.

Sweet pickled apples

The recipe for sweet pickled apples differs from the usual (classic) only in that more sugar or honey is added to the brine.

To prepare 10 liters of filling you will need:

• 300 gr. honey or 400 gr. Sahara,
• 100 gr. rye flour,
• 150 gr. salt,
• currant and cherry leaves.

1. The container for soaking apples must be thoroughly washed, dried, currant leaves should be laid on the bottom. Place a layer of apples on top.
2. The next layer is cherry leaves. Next, again, a layer of apples, currant leaves, etc. should be laid. The last layer is cherry leaves.
3. To prepare the brine in hot water, it is necessary to dissolve all the above ingredients: sugar or honey, salt, rye flour. Cool the solution to room temperature and pour over the apples.
4. At the end of cooking, the workpiece is covered with a small load, as in previous recipes.

Sweet pickled apples are prepared for at least one and a half months at a temperature of +14 - +17 degrees.

Delicious pickled apples at home: 3 simple recipes

Do you love apples, but don't know how you can keep their beneficial properties for a long time? Make pickled apples at home.

Soaked Antonovka apples are another way to preserve the harvest of your favorite fruits. A selection of recipes for soaked antonovka apples

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

filtered water - five liters;

fresh Antonovka apples;

currant and cherry leaves;

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

ten kg of antonovka apples;

rye flour - 200 g;

cherry and currant leaves;

boiled water - ten liters;

table salt - 150 g.

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

filtered water - ten liters;

Antonovka apples - 20 kg;

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

ten kilograms of late cabbage;

table salt - 600 g;

sugar - ten tablespoons;

six kilograms of Antonovka apples.

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

table salt - 100 g;

assorted apple, cherry and currant leaves;

dry mustard - 75 g.

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

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.

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

apples Antonovka - kilogram;

drinking water - one and a half liters;

cherry and currant leaves - 10 pcs.;

five cloves;

table salt - 7 g;

mustard seeds - 4 g.

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.

© 2012-2018 Women's Opinion. When copying materials - a link to the source is required!

Portal Editor-in-Chief: Ekaterina Danilova

Recipes for soaked antonovka apples, the secrets of choosing ingredients and

Soaked Antonovka apples: recipes from simple to exquisite, apples with various additions and general principles of preparation, selection and combination of products

Antonovka apples. How to wet for the winter?

Prepare adjika with apples - we have collected the best recipes for you on the site.

How to wet antonovka apples

For cooking, it is necessary to select winter or autumn varieties with tartaric taste and dense pulp. For urination, choose varieties such as "Ordinary", "Kamenichka", "Anis", "Babushkino". For cooking, use only healthy apples, which, after picking, managed to lie down for 2-3 weeks. For pickling, glass, enameled dishes or wooden tubs are suitable. The latter must be soaked in water for several days to prevent leakage. After that, fill them with soda ash for 20 minutes (50 g per bucket of water). Pour out the solution, rinse the barrels with cold water several times, scald the apples with boiling water before laying. Rinse enameled or glassware in the usual way.

Learn and how to cook charlotte with apples. It will be a great dessert option for gatherings with your favorite girlfriends.

Now you need to pour the solution. It is made from salt, sugar and malt. For 20 kg of apples, prepare 420 g of granulated sugar, 100 g of malt and 220 g of salt. Prepare the wort from the malt: put 100 g of germinated barley in 100 g of water, heat it up and let it boil for 15 minutes. You can also use rye flour instead of malt. Before cooking, it must be diluted with cool water, which must be taken 2 times more than flour. After that, boil the mass with boiling water. Boil salt and granulated sugar in 10 liters of water, cool, pour fruit. It also does not hurt to add 30 g of mustard powder to the finished solution. Cover the workpiece with a circle of wood, and put a load on it. As a load, as a rule, they take a stone. The fill level should be 3-5 cm higher. Keep the workpiece for a week, adhering to a temperature of 18-20 degrees. This will allow her to wander. During this time, the fruits will absorb a sufficient amount of liquid, so you need to constantly add cold water. After a week, lower the vessel, along with its contents, into the basement or any room with a low temperature. The preparation can be eaten after 2 months. Following the same principle, one can prepare pickled apples antonovka in banks.

Soaked apples: 5 recipes for the winter

Who doesn't love pickled apples? Such people can be counted on the fingers. In order for this yummy to turn out, you do not need to make unrealistic efforts. Preparing pickled apples is very simple, even in ordinary glass jars. If desired, you can use barrels or buckets. In any case, the result will be amazing.

Soaked apples are prepared very simply even in ordinary glass jars.

Soaked apples: a recipe at home for the winter

To prepare such fragrant and juicy fruits, you do not need a huge amount of spices and all kinds of additives. Even with the most minimal composition, apples turn out so tasty that they cause real admiration.

• 9 kg of apples;
• 0.45 kg of sugar;
• 55 gr. Sahara;
• 75 gr. mint, raspberry, currant leaves.

1. Rinse the fruit, remove the ponytails and leaves.
2. Put leaves, apples and all remaining branches into a container for future harvesting.
3. The next step is to prepare the marinade. Pour a liter of water into the pan, mix it with sugar and salt, boil.
4. Cool the marinade, add cold water and pour into a container with apples.
5. Put oppression on top and pour the prepared marinade over the next seven days.
6. Insist after this for at least one and a half months in a cool place.

Important! It is necessary to choose exclusively sweet varieties of apples if you plan to store the finished product for a long time. In the same case, if long-term storage of the workpiece is not expected, you can use fruits of any variety that are currently available.

How to wet Antonovka for the winter

Antonovka is an ideal variety of apples that not only can, but also need to be soaked. It is these fruits that acquire a special taste in the process of classical harvesting. Despite such a harsh method of their preparation, they not only do not lose their characteristic features, but also acquire a special flavor note.

• 4.6 kg Antonovka;
• 18 gr. currant leaves;
• 12 gr. mint leaves;
• 18 gr. cherry leaves;
• 9 liters of water;
• 0.35 kg of honey;
• 0.15 kg of salt;
• 0.1 kg of rye flour.

Antonovka is an ideal variety of apples that not only can, but also need to be soaked

1. Put the washed leaves at the bottom of the barrel.
2. Lay apples on top of them, alternating them with the same leaves.
3. From above, press everything with oppression.
4. In warm water, mix honey, salt and flour, cool this liquid completely.
5. Then pour it into a container with apples.

Insist at least one and a half months in a warm place.

How to make pickled apples in a bucket: a simple recipe

Many hostesses still think that apples can only be harvested in a special barrel. It is for this reason that they are afraid to wet apples on their own. In fact, in the process of their preparation, you can use absolutely any container, even an ordinary bucket. Accordingly, difficulties during harvesting simply cannot arise.

Many hostesses still think that apples can only be harvested in a special barrel.

1. Mix boiling water with mustard.
2. Brew rye flour and stir well to avoid lumps.
3. Add salt, prepared flour and mustard to cold water.
4. Cover the bucket with straw and lay apples on top, pour the brine and put the load on top.

Leave in a cool place for at least a month.

How to cook pickled apples in jars

The easiest and most convenient way to ferment apples is, of course, in jars. The procurement process is reduced to the most elementary actions. Faster cooking is simply unimaginable. It is very convenient to store fruits, since it is enough just to rearrange them in the refrigerator after finishing their urination.

The easiest and most convenient way to ferment apples is, of course, in jars.

1. Fruits must be washed and immediately placed in jars.
2. Mix water with salt and sugar.
3. Pour the resulting liquid into jars.
4. Cover the blanks with nylon lids.
5. Put the container in a warm place for a month and a half.

Important! You need to harvest only whole, without rot and any other damage to the fruit. If this rule is not followed, then the workpiece will simply deteriorate even before the due date for its proper preparation.

Pickled apples for the winter: the best recipe

Sauerkraut is honored in every home. It is prepared in various ways, all kinds of berries and vegetables are added to the composition. But few people can even imagine this product in combination with apples. This is despite the fact that pickled apples acquire an unusual but amazing taste in combination with an ordinary vegetable. You don’t even have to do anything really to make the soaked fruits so tasty and fragrant.

Sauerkraut is honored in every home, and when combined with apples, it becomes many times better.

1. Cabbage needs to be washed, the spoiled top sheets removed, finely chopped.
2. Wash the carrots too and immediately peel, chop the root crop on a grater.
3. Mix the vegetables and crush them a little with your hands, add sugar and salt.
4. Transfer to a container in which it is planned to ferment food, apples in the future.
5. Be sure to put cabbage there too, clogging all the free space with this vegetable.
6. In a small amount of water, dilute a spoonful of sugar and salt.
7. Pour the brine into the container.
8. Cover everything with whole, but washed cabbage leaves.
9. Install oppression on top of them.

Keep the workpiece at room temperature for about 14 days, and then move it to a cooler place for the same period of time.

How to cook pickled apples with sea buckthorn in pumpkin juice

Apples in this case are much more aromatic than pears. Salting them in this way is not at all difficult. Difficulties can arise only with the preparation of pumpkin juice, but there are no inexplicable subtleties and tricks in this procedure. Fruits do not even need additional salt, they absorb everything they need from the components adjacent to them.

1. All products must be washed and dried.
2. Put the fruits in a container in which the salted fruits will be stored, sprinkle with sea buckthorn.
3. Peel the pumpkin, remove all the seeds from it with a spoon, cut into pieces and boil in a minimum amount of water.
4. After softening the pulp, cool the broth and immediately pour into a container with the rest of the products.
5. Press down the fruits with a heavy load and hold under it for a week.
6. After that, transfer the container to the cellar.

Soaked apples are a primordially Russian harvest. In this way, fruits were stored until the very cold weather many years ago. Despite the fact that the recipe is already old, to this day the preparation is very popular. Of course, apples can be stored fresh in the cellar, but it is soaked that makes them even tastier and at the same time remains as useful as possible. Such a preparation will be eaten with pleasure by everyone, young and old, as pleasantly crispy, slightly sour fruits simply cannot leave anyone indifferent.

Soaked apples: a recipe at home for the winter, how to soak antonovka, simple, how to make it in a bucket, cook it in jars, pickled

Soaked apples: step by step cooking methods. How to wet Antonovka. Preparation in a bucket, banks. Pickled fruits.

Our ancestors didn't have as many opportunities to indulge in desserts as we do now. But traditional for Russian cuisine "snacks" were prepared exclusively from natural ingredients with the richest vitamin composition.

One of these delicacies is pickled apples, which, depending on the method of preparation - simple, sour or sugary, can be both an appetizer to start a meal, and its sweet end, as well as a spicy ingredient in salads and other complex dishes.

Apple fruits preserved in this way retain their vitamin composition as much as possible, and these are ascorbic acid, vitamins A, E, D and group B, which are so necessary in winter. There is also a whole set of important minerals: iron, calcium, potassium, silicon, iodine, phosphorus, zinc and many others.

It is important that even those who are losing weight and those who simply watch their weight can afford such a dessert. Indeed, in 100 g of soaked apples, depending on the method of urination, there are only 40-69 kcal and a huge amount of coarse fiber that cleanses and activates the intestines. And the lactic acid bacteria contained in the product restore the intestinal microflora

However, this useful product can harm those who suffer from gastritis with ulcers and other inflammatory processes in the gastrointestinal tract, as well as pancreatitis and urolithiasis. Pregnant women who are prone to edema should eat pickled apples carefully.

What varieties of apples are suitable for harvesting

This is a very important point. No matter how appetizing these fruits look in the window, not all of them are suitable for urination. Antonovka is considered a classic variety for this purpose. Experienced chefs also recommend varieties of pepin, anise, titovka.

In any case, the apples should be ripe, but not flabby. Instances with the slightest signs of damage are subject to culling, otherwise you can ruin the entire batch.

Choosing the Right Cookware

It is optimal to use a wooden barrel with oppression for urination - this is a circle of wood that is placed on top of apples and pressed down with a heavy load. This method has developed historically, and this is quite justified: those who have tried soaked barrel apples will confirm that in this form they acquire a special taste and aroma.

This also saves the hostess' time, which is spent on packing and pre-processing the jars. However, in the conditions of a modern city, not everyone can afford to place a whole barrel in an apartment, so a variety of glass, ceramic, enameled dishes, in extreme cases even food plastic, are quite successfully used for urination.

Classic recipe

You don’t need any special wisdom to please yourself and your loved ones with the simplest version of pickled apples. To do this, well-washed apples are laid out in jars and the filling is prepared at the rate of: 120 g of salt and exactly the same amount of sugar per 10 liters of water.

Apples are poured with this liquid, covered with ordinary plastic lids and left for storage in a dry, cool place, protected from sunlight. Soaked apples are delicious and fragrant on their own. But various additives will help diversify the sensations: cinnamon, oregano, rosemary, leaves and berries of garden trees and shrubs, and so on.

With rowan

A tart aftertaste and spectacular appearance will give the apples a pee with rowan berries. For 10 kg of apples, you will need 1.5 kg of mountain ash, as well as 5 liters of cold water, 250 g of sugar and 75 g of salt.

Water with loose ingredients dissolved in it must be boiled and cooled. Arrange pre-washed apples and berries in layers in containers and pour brine, press down with a load and store for two weeks at a temperature of about +16 ° C, and then put in a cool room.

with sea buckthorn

The variation with sea buckthorn looks bright and cheerful and contains the richest vitamin composition. And if you add the same rich orange ripe pumpkin to this set, you get a completely independent snack dish. For 4 kg of apples and 3 kg of pumpkin, you need 200 g of sea buckthorn, 0.5 kg of sugar and 0.3 l of water.

Washed and dried apples and berries are laid out in a clean container. Water with sugar dissolved in it must be brought to a boil and immersed in it chopped pumpkin into pieces, boil it until tender and use a blender to make puree.

Apples are poured with a mixture of this puree and broth and kept for a week at room temperature, after which they are stored in a dark, cool place.

With honey and melissa

The presence of mint or, alternatively, lemon balm gives a refreshing aroma, and honey enhances the benefits of fruit. In addition to all of the above, to prepare this masterpiece, you will need fresh cherry and currant leaves, as well as salt, malt or rye flour.

Line the bottom of the container with currant leaves. A double layer of apples is laid on this litter and covered with cherry leaves. From above we again place a double layer of apples, then mint is used in the form of a covering layer and again apples. On top of the entire structure, we lay out sprigs of mint or a mixture of them with the mentioned leaves of garden shrubs and press down with a load.

Now we are preparing the filling: in 10 liters of boiled water, cooled to a warm state, we dilute about 200-300 g of honey until completely dissolved, add 150 g of salt, 100 g of malt or rye flour. We pour the liquid directly under the load. We withstand 4-6 weeks at a temperature of + 15-18 degrees. As the volume of brine decreases, add its required amount.

For 20 kg of apples, 500 g of honey, 170 g of salt, 150 g of rye flour and 10 liters of cold water are required. As well as 100 g of basil greens with sprigs and 20 black currant leaves.

Water must be boiled and cooled to 40 ° C, then add flour and salt to it, mix thoroughly and completely cool the whole mixture. In the meantime, sort and wash the apples and greens. From currant leaves form a bedding at the bottom of the dish. Then, alternately layer apples and basil in layers.

Cover with currant leaves, pour over with brine and keep under oppression for about two weeks at a temperature of about +15 ° C, and then store in a cool place.

with mustard

Thrill-seekers are dedicated to this harvesting method. For two dozen kg of apples and 10 liters of water, there are 100 g of salt, 150 g of mustard powder, 500 g of rye flour and 30 mint leaves.

The water must be brought to a boil, in two liters it is necessary to dissolve, mixing well and quickly, flour, salt and mustard and pour the mixture into the remaining boiling water. This is how the brine is prepared, with which you need to pour the apples laid out in the container with layers of mint.

All this is stored under pressure in a cool room.

With lingonberries

In addition to apples, cranberries (10 kg and 0.5 kg, respectively), this recipe contains cherry and currant leaves (15 each), 400 g of sugar, 200 g of rye flour, 100 g of salt and 10 liters of water.

At the bottom of a deep dish washed and scalded with boiling water, lay out half of the cherry and currant leaves. In a small amount of water, dilute the entire volume of flour to get a creamy consistency. Boil the remaining water, dissolve sugar, salt and gruel from flour in it. Cook for a couple of minutes, remove from heat, cool and pour apples, laid out in layers or mixed with lingonberries.

We store according to the usual, already mentioned scheme under oppression.

The presence of a fermented milk product does not mean that the shelf life of apples is short. They are perfectly preserved in such a brine: 10 liters of water, 200 ml of kefir and 3 tablespoons of mustard powder.

Boil water and cool, mix with kefir and mustard. Pour the apples laid in a container and covered with gauze, store in a cool place. After two weeks, the product is ready for use.

With dill and currant leaves

The aroma of summer will be preserved for a long time by apples soaked according to this recipe. For 10 kg of fruit, you need 300 g of dill sprigs, 200 g of blackcurrant leaves, 200 g of sugar, 50 g of rye malt and salt, and 5 liters of water.

Rinse the herbs first and lightly dry them on a towel. We put half of the currant leaves in a processed container, and then we will alternate layers of apples and dill sprigs. Cover with currant leaves and oppression. Boil water with malt added to it for 20 minutes, dissolve salt and sugar in it, cool and pour all the layers. We stand for five days at room temperature, and then in a cool room.

With cabbage and carrots

Another classic recipe of Russian cuisine. For him, sour varieties are recommended. For 3 kg of apples - 4 kg of cabbage and two or three medium carrots, 3 tablespoons of salt and 2 tablespoons of sugar.

Vegetables need to be chopped, mixed with salt and sugar and squeezed by hand until juice is released, then set aside for an hour and a half. When the mixture is infused, lay out alternately vegetable and apple layers. We cover everything with cabbage leaves and pour the juice squeezed from vegetables.

If its volume is insufficient to cover all layers, we supplement it with marinade: in a glass of boiled and cooled water, dissolve a tablespoon of sugar and salt.

To get the perfect pickled apples, you need to pay attention to a few details at the stage of selecting raw materials. So, for example, it is recommended to use apples from the garden for urination, and not from the store counter, where fruits most often end up after chemical treatment that prolongs their life.

Moreover, diseased fruits or those that have fallen from a tree to the ground cannot be used in this case, as well as apples with any hint of rotting. Manifestations of spoilage may not be immediately noticeable, so it is better not to use freshly picked fruits for urination, but to let them lie down for several days when the marriage becomes obvious.

Dishes for urination must be carefully processed by rinsing with soda and dousing with boiling water. The apples themselves and any accompanying herbal ingredients are also thoroughly washed and dried. It is better to put the apples in the container with the stalks up.

During storage, do not violate the established temperature regime. When the temperature limits are exceeded, soaked apples quickly become unfit for food. The optimum temperature for aging is about 15 °C, for storage - +4 °C ... +6 °C. At least once a week, you need to remove mold and foam, wash the oppression with scalding with boiling water.

Conclusion

Many today pay great attention to proper nutrition and maintaining health. Natural delicacies, prepared according to centuries-old homemade recipes, are a great alternative to modern industrial confectionery. Therefore, pickled apples are a good option for harvesting.

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 plant fibers and cellulose, 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