Housewives try to make jams, jams, juices, compotes from their favorite varieties of apples. But only soaked ones can replace fresh fruits. Therefore, apples have been soaked for a long time, preserving useful substances in them and surprising guests with the amazing taste of their favorite fruits.

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There are many recipes for soaking apples, and they all attract with their ease of preparation, as well as the composition of useful ingredients. What is not added when soaking apples! It can be herbs, spices and spices, leaves of fruit trees and shrubs, mustard, honey, flour, cabbage. You can list for a very long time, but I would like to dwell on the merits of pickled apples.

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

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

Choosing fruits for soaking

Apples of late varieties, preferably green or white, are suitable for cooking. Summer (early) varieties or varieties with a rich orange color are not suitable for urination. The most suitable varieties are considered: Zelenka; Simirenko; Titovka; Antonovka. The fruits of other green varieties are also perfectly soaked.

When choosing fruits, we pay attention to their integrity and elasticity. Damaged, rotting or soft apples are immediately set aside. Too dense apples will also not work. It is better to choose a variety with an average fruit density. Important! Apples should not show any signs of hitting the ground when they fall. Only fruits plucked from the tree by hand are suitable for urination.

The second nuance. Freshly picked apples of varieties with a high starch content should not be soaked. They need to be set aside for 2-3 days after picking, so that the starchy compounds in the fruit turn into sugar.

Before proceeding with the soaking, we sort the fruits. We choose fruits of approximately the same size and wash them well. This must be done to wash off traces of chemical treatments on the fruit.

Preparing containers for apples

The best container is a barrel. In it, the process of urination takes place according to all the rules. And the tree from which the tub is made protects the products from decay and gives them a piquant taste thanks to the aromatic resins in the composition of the wood.

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

In the absence of wooden dishes, feel free to use glass. Peeling apples in bottles gives the same tasty result.

In recipes for soaking fruits, they are required to be shifted with straw or leaves. This is done in order to preserve the fruits and give them a beautiful shade. In addition, apples in the process of urinating will absorb the aroma of foliage and become even tastier. The leaves of fruit or berry crops are soaked in cold water for several hours. Any simple recipe begins with such preparatory steps.

When soaking apples, keep a supply of clean cold water nearby. The fruits at first actively draw in the liquid, so it will have to be added.

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Getting Started with Apples

Consider a simple recipe for urinating apples with mustard.

Prepare the fruits - sort out, wash well.

Now you need a filling or wort.

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

2 tablespoons of table salt and dry mustard;

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

If we take honey, then its amount will be doubled. You can make mustard powder yourself from mustard seeds (seeds) by grinding them in a meat grinder for spices.

Boil water with sugar and cool.

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

In hotter water, it loses its beneficial properties.

Then add salt, mustard and mix thoroughly.

Step by step preparation:

If we carry out the soaking in a glass jar, then we put currant or cherry leaves.

Lay a layer of fruit on top.

Again leaves and again fruits.

Repeat this until the container is full.

The top layer should be from leaves.

Pour the apples with brine, cover with a clean cloth or gauze, lay oppression.

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

Soaked apples with mustard still need to be properly stored so that they are well salted and preserved until spring.

You can start tasting delicious pickled apples with mustard in a month. This recipe has its advantages over other soaking options. When mustard powder is added to the filling, little foam is formed, and mold does not appear. Apples acquire a sharp taste and remain dense, not friable until the end of storage.

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

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

Do not forget to add boiled chilled water if the water level drops in the tank. This must be done so that the upper apples do not deteriorate.

Rinse the wooden circle or plate under oppression weekly and remove the resulting foam.

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

It is important to remember that by adding other spices or spices, you will change the taste of pickled apples.

Try and share new recipes.

Also read:

In Russia, pickled apples have been made from time immemorial, so a great many recipes for their preparation have accumulated for our days. At home, it is permissible to soak apples for the winter not only in traditional oak barrels, but also in large enamel pots or ordinary glass jars. In order for the “fruits of knowledge” to acquire a special, piquant taste, in addition to salt, sugar, rye malt or honey, horseradish, tarragon, celery or mustard can be added to the filling.

When choosing apples, you need to consider some factors:

1. Suitable for urination are only autumn and early winter varieties with rough, uniformly colored, mainly golden or green skin, and dense, sour pulp. The best among them are: Antonovka, Titovka, Pepin Lithuanian and Anis gray.
2. Apples intended for urination must be plucked from the branches by hand or with the help of a special tool. Padals or fruits shaken from a tree are not suitable for this purpose. Apples for soaking should be ripe, but in no case overripe!
3. Freshly picked apples from trees are not suitable for soaking. Before you find yourself in a barrel, the fruits should rest in a dark and cool place for 15-20 days.
4. Apples intended for urination must be selected and calibrated - approximately the same size, even, without wormholes, putrefactive spots and other defects.
5. The apples of "industrial production" sold in supermarkets are of little use for urinating. In the case when there is no own garden, it is better to buy apples for soaking from familiar summer residents or private owners in the market.
6. Rye straw used for layering apples must be fresh (harvested in the same year as the fruit), not rotten, clean, free of mold and foreign odors.

Apples in a barrel, pickled in the traditional way

Ingredients:

• medium-sized selected sweet apples - 36 pcs. (about 6 kg);
• rye flour - 2-2 ½ cups;
• spring or filtered water - 10 l;
• coarse salt - 3 tbsp. l. (with a high slide);
• black currant leaves and dill umbrellas - 0.2 kg each;
• sugar - 3/4 cup.

Cooking order:

1. Fill a tub with a volume of 12 liters with cold water, after 5 days drain the water from the barrel, and wash it with a hot alkaline solution (2 g of soda ash per 1 liter of water). After washing, thoroughly rinse the tub, fill it with boiling water a third, close the lid and wait 1.5-2 hours, then rinse the barrel several more times.

Advice. Instead of an oak tub, you can use a large clay makitra - such glazed ceramic barrels were previously produced industrially and were available in almost every home.

2. Wash the apples with a sponge. Soak dill and currant leaf for a quarter of an hour in a large basin, then rinse the greens and spread it on a kitchen towel to dry.

3. Lightly dry the flour in a slightly heated oven. When it acquires the color of baked milk, pour it into a large thick-walled saucepan and brew with three liters of boiling water. So that the flour does not take lumps, pour boiling water into it in a thin but continuous stream, while the dough itself is continuously and intensively stirred with a whisk.

4. Boil 7 liters of water in a separate saucepan, pour salt into it, when it is completely dissolved, add sugar to the liquid and turn off the stove.

5. While the brine is cooling, lay half of the currant leaves on the bottom of the barrel, put the first layer of apples on top of them with tails up, cover it with dill umbrellas. Proceeding further in this way, place all the fruits in the tub and cover them with the remaining currant leaves.

6. Introduce rye “brewing” into the completely cooled brine, mix the mixture thoroughly and pour apples with it, so that the liquid completely covers not only the fruits, but also the leaves.

7. Cover the brine-filled apples with a wooden circle and press it down with a small cobblestone (previously washed and scalded well). Tie the neck of the tub with canvas

8. For the first 4-5 days, keep the barrel in a heated room, when the filling ferments, drag the tub of apples into the cellar. It will be possible to take a sample from apples in a month, but they will be completely ready for 45-50 days.

Attention! At first, the fruits will intensively absorb liquid. To prevent the top layers of apples from being exposed, brine should be regularly added to the barrel, so the remaining filling should be stored in the refrigerator, and when the liquid level in the tub drops, pour it into it.

To prevent soaked apples from spoiling during storage, once every 5-7 days, remove the moldy film from the surface of the brine, and also wash the wooden circle and stone oppression with hot water.

It is periodically necessary to add brine to stored apples, as it will be intensively absorbed.

Apples soaked in honey

Ingredients:

• large selected antonovka - 6 kg;
• blackcurrant and cherry leaves - 200 g each;
• basil - 1 large bunch;
• well water or filtered - 10 l;
• coarse salt, not iodized - 4 full, with a slide Art. l.;
• flower honey - 0.6 kg (slightly less than a half-liter jar).

Cooking order

1. Prepare fruits, greens and a tub in the same way as in the previous recipe.
2. Boil water, pour salt into it, boil the brine for 2-3 minutes and cool it to 40 * C.
3. Dilute honey in a warm liquid and wait for it to dissolve completely.
4. Lay a layer of cherry and blackcurrant leaves on the bottom of the barrel. Place a row of apples on this pillow, cover them with basil sprigs and continue to stack fruits, alternating layers of apples with layers of greens.
5. When the tub is filled almost to the top, cover the fruits with the remaining currant and cherry leaves and fill them with completely cooled honey brine.
6. Next, place a plank circle on the fruit, lay oppression on top of it, cover the barrel with canvas, keep it indoors at t 16 ° C for 10-14 days, and then move it to the cellar.

Ingredients:

• medium-sized apples - 7 kg;
• dry mustard powder - 4 very full spoons;
• salt - 3 heaped tablespoons
• rye straw - as needed;
• sugar - 7-8 tbsp. l.

Cooking order

1. Prepare the barrel and apples as it was said in the first recipe. Sort the straw, rinse and scald.
2. Boil 10 liters of water with salt and sugar and put the brine to cool.
3. Cover the bottom of the tub with straw and fill it with apples. Lay the fruits in rows, covering each of them with a centimeter layer of straw. When the container is full, cover the fruits with a thicker straw layer.
4. Take a glass of cold brine into a large cup, dilute the mustard powder in it, pour the mustard mash into the main filling and mix it thoroughly.
5. Pour the fruit with mustard brine, set the oppression, keep the barrel of apples indoors for a week, and then lower it into the underground.

Apples soaked with horseradish

Ingredients:

• apples (medium-sized Antonovka or Pepin) - 2 kg;
• horseradish - 2 medium-sized roots.

For brine:

• water - 2 l;
• salt - 2 dessert spoons;
• sugar - 5 tablespoons.

Cooking order

1. Boil the brine from the indicated components. While it is cooling, wash the apples, peel and cut the horseradish roots into thin shavings.
2. Place the apples in rows in a four-liter enameled pan, sprinkling each layer with horseradish.
3. Pour the fruit with cold brine, cover with an inverted plate, on top of which set oppression. After three days, put the pan with apples in the refrigerator.

The recipes listed in this article are not dogma, but a guide to action. By adding certain spices and spices to pickled apples at your discretion, you will get a delicacy with an original, “signature” taste.

Soaked apples - video recipe

Soaked apples for the winter - photo

An abundance of nutrients and a pleasant taste make pickled apples favorites on the table. They can be cooked in different ways by adding different ingredients to make them even more delicious. How to cook pickled apples is the topic of the article.

Previously, apples were soaked in order to prepare provisions for the winter. Now there is no longer such a need to harvest apples, because they can be purchased in the supermarket all year round, but pickled apples are such a useful product, so their popularity does not decrease at all and almost every housewife tries to harvest them further. And if earlier their benefits were only guessed, now numerous studies have proven that pickled apples are the most important product on our table.

The apple itself is a unique fruit with an ideal ratio of nutrients. No wonder they say that two apples a day eliminate the need to visit a doctor during the year. But in the process of fermentation, the benefits of apples are doubled. This happens as a result of lactic acid and alcoholic fermentation. As a result of the activity of anaerobic bacteria, a lot of organic acids and vitamin C appear in apples. However, it is important to remember that in addition to useful substances, pickled apples contain about 1.8% alcohol, which makes them somewhat pungent in taste.

Benefits of pickled apples:

• due to the increased content of lactic acid in pickled apples, vitamins in their composition are absorbed much better;
• the presence of fiber in apples allows you to improve the work of the digestive tract;
• lactic acid bacteria in apples normalize the intestinal microflora, which increases immunity and helps the body fight infections and systemic diseases;
• soaked apples have a low calorie content (47 kcal / 100 g), so they help to lose weight without compromising health;
• pickled apples are rich in calcium, therefore they are indicated for osteoporosis and joint pathologies;
• apples also contain a lot of vitamin K, which supports blood vessels, and vitamin A, which is necessary for vision, hair and skin;
• pickled apples contain a huge amount of B vitamins, so their use allows you to normalize the function of the nervous and hormonal systems.

It would seem that the absolute benefit is a reason for everyone to use pickled apples. But there are some minor limitations here. This product contains many organic acids, the use of which is contraindicated for people with pathologies such as gastritis and other gastrointestinal lesions with high acidity. And the presence of alcohols makes pickled apples unsuitable for consumption by children and pregnant women.

What apples can be wetted, varieties of apples for urination

Apples with a high content of sugars, which are necessary for full fermentation, are suitable for urination. In addition, varieties for urination should have a dense peel, and the pulp should be elastic. Based on these requirements, only autumn-winter varieties are used for urination, for example, Welsey, Antonovka, Slavyanka, Babushkino, Orange, Ranet, Melba or Kamenichka.

You can also prepare summer varieties, but they need to be wetted immediately after harvest, at which time they must be fully ripe. If you wet winter apples, after picking they are kept for about 20 days for sufficient saccharification.

When choosing autumn varieties, apples are obtained with a delicate sourness and more juicy pulp, and if winter varieties are prepared, apples will be sweet and sour with a crumbly texture.

How many days to soak apples

The fermentation process that occurs in the process of urinating apples is quite long. On average, they are wetted from 30 to 60 days. Cooking time is determined by many factors: technology, ingredients used, air temperature.

Recipe for pickled apples for the winter

To prepare the simplest recipe for pickled apples, you need:

• a bucket of apples;
• 0.4 kg of sugar;
• 3 art. l. rock salt;
• mint leaves, raspberries, cherries.

How to cook:

• Discard crushed and rotten apples, wash the fruits and dry with a towel.
• Put half of the prepared leaves on the bottom of the barrel.
• Lay the apples on top, cover them with the remaining leaves.
• Dissolve the bulk ingredients in a liter of water, bring the marinade to a boil.
• After cooling, dilute the marinade with water to a volume of 5 liters.
• Pour apples completely with marinade, put any weight on top.
• Gradually pour the marinade into the barrel over the course of a week.
• Take the barrel to a cold room for 1.5 months.

Easy Pickled Apple Recipe

The primitive way of urinating apples took place in wooden barrels. Now the cooking process has been greatly simplified thanks to the advent of plastic containers. Consider the simplest recipe for pickled apples in a plastic barrel.

Cooking:

• Pour boiling water over a plastic container.
• Put some washed leaves on the bottom.
• Then lay out the balls of apples and some more leaves on top.
• Fill the bucket in this order.
• Mix salt, water and sugar, pour apples with the resulting solution.
• Press down the apples with a plate, placing a container of water on it.
• Remove the oppression after 4 days, remove the foam that has appeared from the apples, close the bucket with a lid.
• For 45-60 days, take the apples to the cellar.
• After this period, soaked apples can be tasted.

How to make pickled apples for the winter in a 3 liter jar

Try rolling the apples right into the jar. They will resemble fresh apples, but have a slight fermentation flavor.

Ingredients:

• 1.1 kg of apples;
• 3.5 Art. l. vinegar;
• 50 g of sugar;
• a couple of leaves of horseradish;
• 20 g of salt;
• 6 leaves of cherry and currant;
• 2 cloves;
• water.

Cooking:

• Place cloves, leaves, apples in a sterilized jar, pour boiling water over them for 3 minutes.
• Drain the water and boil it again, add vinegar, as well as salt and sugar.
• Pour apples with marinade and roll up.

How to cook pickled apples Antonovka

This variety of apples is often prepared according to the classic recipe, but you can change it a little by adding new ingredients - mustard, honey, spices.

• Prepare a barrel or glass container, sterilize.
• Put clean leaves on the bottom, then apples.
• Dissolve the remaining ingredients in hot water, strain, pour apples with a solution.
• Cover the fruit container with a lid and wait a couple of days until a characteristic fermentation foam appears. This will happen in about 5 days.
• Then move the fruits for storage in the cellar for 2 months.

Soaked apples in a bucket recipe, step by step

An interesting appetizer is pickled apples with pumpkin puree. Pumpkin acts as a must and also gives apples an interesting aroma and sweet taste.

• Choose a large nutmeg pumpkin, remove the seeds and skin.

• Cut the pumpkin and boil in water until tender.
• Puree pumpkin with an immersion blender.

• Put the leaves, fruit and pumpkin puree in a clean bucket.

• Be sure to build a cargo for 30 days.

Pickled apples White filling

White filling is an early variety with tender flesh and fresh taste. And, despite the fact that winter varieties are recommended to wet, White filling can also be deliciously prepared.

• Apples should not be overripe. They need to be washed and sent together with the leaves in a sterile glass jar.
• Stir bulk products in water, pour apples with liquid.
• Then cover the jar with gauze, after 4 days remove the foam and cork the jar with a lid.
• After 1.5 months, apples can be eaten.

Step-by-step recipe for pickled apples in a barrel

The taste of soaked apples in a wooden barrel cannot be replaced. If you have the opportunity to use the following recipe, be sure to do it. Believe me, you won't regret it!

Ingredients:

• 5 kg of apples;
• 125 g of honey;
• 4.5 liters of water;
• 62 g salt;
• 55 g cherry leaves;
• Cinnamon, cloves to taste.

Cooking:

• Sort the apples, wash them, fill them with a barrel, line the bottom with cherry leaves.
• Prepare the marinade: honey, salt, spices, add to water, boil, let cool.
• Pour over the apples, set them under oppression and keep in a cool place.

Soaked apples with mustard

Apples in combination with mustard powder acquire an exquisite taste and spicy aroma. Such a dish can be served as a separate and self-sufficient meal. It is advisable to cook such apples in wooden barrels so as not to spoil the expected taste.

• Dilute malt in 100 ml of water.
• Stir sugar salt into hot water.
• Put the leaves and mustard on the bottom.
• Lay the washed apples, add the marinade.
• Put oppression on apples for 7 days. Keep a barrel of apples at +20⁰С. Add water to the barrel as needed.
• Then transfer the barrel to the cellar and start tasting after two months.

Video: pickled apples

You will learn the secrets of harvesting pickled apples from the video:

Soaked apples with rye flour

An ingredient such as rye flour makes pickled apples a very unusual dish. Such a recipe belongs to Polish cuisine and deserves to be in your cookbook.

• Wash the apples and leaves, sterilize the container with the lid.
• Lay the leaves and fruit in layers.
• Combine all bulk products, dissolve and pour apples with marinade.
• Soak the apples under pressure for 3-6 weeks, and then send them to storage.

Pickled apples with straw

Often pickled apples are made using straw. This is a rather interesting cooking method, so let's take a closer look at it.

Ingredients:

• a bundle of straw;
• 10 g of salt;
• 10 kg of Pepin apples;
• litere of water;
• 2 tbsp. rye malt;
• 7 g mustard powder.

How to cook:

• Since the recipe uses the late Pepin variety, spread the apples on paper in a cool room for 5 days.
• Then put the washed apples into a barrel, fill them with water to determine the required amount of liquid: the apples should completely “drown”. Drain the water into a handy container.
• Line the bottom of the barrel with straw, place apples on top.
• Malt, boiling water (use measured water), salt, as well as mustard and flour, stir until smooth.
• Pour the fruits with the cooled brine, cover the barrel with sterile gauze.
• Put a wooden circle and oppression on the gauze.
• Keep fruits 55 days in a cool room. By the end of this time they will be ready.

Recipe for pickled apples with honey

If you are a lover of everything new and extraordinary, cook chopped apples with honey. Sweetish taste with hints of basil and blackcurrant will be a spicy surprise for you and you will definitely like it.

How to cook:

• Cut the washed apples into quarters.
• Put a currant leaf, basil, then apples on the bottom of the container.
• Prepare a solution from honey, salt and boiled water, pour apple slices into it.
• Set oppression on apples, keep warm for no longer than a week.
• Close the container with a lid, soak for a month.

Recipe for pickled apples with cabbage

Apples with sauerkraut are a great pairing with french fries and other side dishes.

How to cook:

• Grate the carrot and chop the cabbage.
• Add sugar to the vegetables and remember them with your hands.
• Put the washed apples in a clean container, cover them with cabbage on top and press it down tightly.
• Put cabbage leaves on top, leave the container for 14 days.
• Next, take the apples out to the cold. The product is ready for use in exactly one month.

Soaked apples are delicious and easy to prepare. Try new recipes, experiment with apple varieties and delight your loved ones with fireworks of flavors!

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

Vitamins are stored in them until spring. Children just love pickled apples. They used to be brewed in oak barrels. Now, in the city, you can soak apples in any container - in glass 3-liter jars, in large pots and enameled buckets, as well as in plastic barrels for food, and of course in an oak barrel (in the country), if any!

Apples should be whole, without traces of decay and wormholes, better taken directly from the tree, and not carrion.

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

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

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

Soaked apples are a wonderful way to prepare for the winter. These apples have a peculiar piquant taste, besides, they contain many vitamins and useful minerals. Beneficial microorganisms found in soaked apples have a beneficial effect on digestion.

Products:

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

Preparation of soaked apples in jars with honey

First you need to prepare the jars - wash them well. Sterilization is not required.

Don't rub the apples too hard when you wash them. It is enough to rinse off the dust.

We observe the main conditions for urinating apples - they must be whole, not broken, taken from the tree. For urinating (fermenting) in jars, choose medium-sized apples.

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

Preparing the fill for urinating apples:

For 5 liters of cold raw water, add

1 heaping tablespoon of coarse salt

200 g granulated sugar

2-3 table. spoons of honey

Mix everything well until completely dissolved.

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

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

We cover with ordinary iron lids.

The rest of the filling (small) is poured into a jar and sent to the refrigerator. We still need it. During fermentation, the apples will absorb the filling and it will need to be poured from this jar from time to time.

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

We leave the apples in jars for 5 days at room temperature for fermentation.

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

After 1-1.5 months, the apples will be ready!

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

Output of the finished product 3 l cans - 3 pcs.

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

If you ferment apples in plastic barrels, then be sure to consider the fact that plastic must be food grade and nothing else! This quantity of products is calculated on a plastic barrel of 50 l.

Products:

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

Remove the apples from the tree, let them lie down for 2-3 days for the “ripening of the characteristic aroma”

Wash them, let the water flow.

Steam the rye straw with boiling water and let it stand for 20-30 minutes (for making sourdough)

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

Lay in layers, counting from the bottom:

1 layer - steamed straw

2 layer apples to the middle of the barrel

3 layer straw

4 layer apples almost to the top

5 layer of straw.-the topmost.

Preparing the fill:

In cold water, put sugar, salt, mustard powder

Mix everything well until completely dissolved.

Take the barrel to the cellar and pour our filling there. If you lined the bag, then first let the air out of it as much as possible and tie it up, then close the lid. If you just soak the apples in a food plastic plastic barrel, then put a plate or lid on top of a slightly smaller diameter and put oppression on top so that the apples are completely immersed in the brine.

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

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

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

You can cook according to this recipe in an enameled bucket

Soaked apples (pickled) for the winter a simple recipe in a jar of 3 liters

This is the easiest recipe for pickled apples for the winter, without mustard and rye flour - only sugar and salt!

Thus, it is possible to soak not only apples, but also pears and plums.

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

Products:

• Apples (autumn or winter varieties)
• 5 liters of cold water
• 100 g salt
• 400 g sugar
• 3 pcs. – 3 l cans
• Blackcurrant, cherry or oak leaves

Cooking

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

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

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

Fill the apples to the top with the resulting brine. If you still have the brine, then pour it into a jar and refrigerate, then pour it into the jar. The apples must be completely submerged in the filling.

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

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

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

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

In this recipe, unlike all previous recipes for soaked apples, we take not large, but small apples! Apple varieties are again late - traditionally: Antonovka, Pepin, Titovka or Anis.

Cabbage is also winter varieties - Slava.

This amazing way to urinate apples for the winter allows you to get two healthy foods rich in vitamin C (ascorbic acid)! In addition, it remains in sauerkraut juice until spring! So this is not only tasty, but also the most useful preparation of pickled apples for the winter.

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

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

So the products are:

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

Cooking pickled apples with sauerkraut step by step:

Wash all products thoroughly

Peel and grate carrots on a coarse grater

Select apples whole, not broken, not wormy, small in size.

Chop cabbage with a knife or shredder - as you are used to.

Love thinner - cut thinner or thicker, but still not too large.

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

Mix with grated carrots, add salt.

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

We take a bucket or a deep pan and put apples and cabbage with carrots in it in layers. Fill the space between apples with cabbage and carrots

Compact the layers well with your hands. Spread the apples so that you can pierce the cabbage between them with a wooden stick so that the gases formed during fermentation come out.

And so to the top.

The top layer should be cabbage, rather thick.

Once again, thoroughly tamp the cabbage with apples.

We put a plate or a wooden circle on top, we install oppression on it. The water bottle is just right. The capacity of the jar depends on the number of cabbage and apples. If you are fermenting a whole bucket, you can take a 2 or 3 liter jar as oppression.

Now we put all this structure in some kind of container, because. during fermentation, the juice will "run away" from the bucket.

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

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

Taste and adjust or add sugar if needed.

In the process of fermentation, drain the escaping cabbage juice into a jar and send it to the refrigerator, then add it to the cabbage before sending it to the cellar, when you remove the oppression

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

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

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

Bon Appetit!

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

Soaked apples with rye flour recipe at home

This is a classic recipe for urinating apples. Apples are very tasty, amber-transparent. Perfectly retain taste, color and useful properties until next summer.

Apples are also classic - Antonovka varieties. Make more apples for the winter according to this recipe so that these fabulously tasty and healthy apples are enough for the whole winter!

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

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

Take apples without dents, signs of spoilage and worminess. For urination in a barrel - take large fruits, and for smaller jars

Products for a 5 liter jar:

• Antonovka apples (as many as you like)
• 2.5 liters of water
• 100 g sugar
• 100 g rye flour
• 1 teaspoon a spoonful of salt
• currant leaves

Cooking step by step:

Wash apples and currant leaves well.

In a jar with a wide neck, lay out apples and blackcurrant leaves in layers so that the leaves are the first and last layer too.

Now you need to prepare a filling-brine for urinating apples.

It's simple: pour water at room temperature into a saucepan, pour salt, sugar into it, mix

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

If the lumps do not break in any way, then just strain the brine through cheesecloth.

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

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

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

Soaked apples with rye flour will be ready in 1.5 months. It is necessary to remove the gauze or oppression and close it with a nylon lid, put it in storage in a cold place - in the cellar or in the refrigerator.

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

Bon Appetit!

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

This recipe is unusual - we will use mustard, and even malt (or kvass wort). If malt is not available, then use rye flour, although malt is available at any grocery store. Apples are delicious.

Products:

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

All the details of cooking delicious pickled apples in this video:

Here are such cool recipes for making pickled apples for the winter.

Your relatives will be very pleased, praising your pickled apples all winter, because it is not only insanely delicious, but also very healthy!

The best recipes for harvesting apples for the winter:

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Apples are always nice to crunch, even in summer, even in winter. However, a large harvest is not so easy to maintain for a long time. In this case, pickled apple recipes come to the rescue. The process of preparing such a homemade delicacy will not require much effort in conditions when all the containers and ingredients are prepared correctly. And you can soak fruits in jars or barrels, make them with sugar or horseradish, add honey or mustard and other products.

How to Prepare Apples for Peeing

The process of urinating apples and other fruits or berries is to convert fructose from them into lactic acid and alcohol. Yeast and lactic acid bacteria act as a catalyst for this transformation. At the exit, the same sour-sweet “soaked” taste is obtained. Not all apples are suitable for cooking. They must meet the following criteria:

• average same size;
• hardness and density;
• sour taste;
• plucked from a tree, not dropped to the ground;
• without red blush (for summer varieties).

Advice. You can not wet recently picked apples - let them rest. Thus, the starch in their composition will turn into sugar.

Recipe for pickled apples in a barrel

Fruits and vegetables have been soaked and fermented in wooden barrels since ancient times. In this case, it is important to choose and prepare the container correctly. Oak is best suited for these purposes, but other wood material is also allowed. The optimal capacity is 30 kg or more. Preparation is carried out as follows:

1. Soak the barrel and wash it with hot water.
2. Rinse with soda solution: for 1 bucket of hot water - 20 g.
3. Pour boiling water over the container again.
4. Discuss.
5. For the purpose of disinfection, fumigate with sulfur.

The bottom and walls before laying out the fruit and already during the process must be lined with a thin layer of straw. It will protect the fruits from mechanical damage and give them a pleasant smell, taste and golden hue. Rye or wheat is best. Straw is needed from a new collection, without mold and unpleasant odors. It should be cleaned of weeds, washed, scalded with boiling water and dried.

Advice. Instead of straw, a blackcurrant leaf treated in the same way is suitable.

Apples should be tightly packed in a container with the stalks up. At the end, the top layer of the fruit must also be covered with straw, and then with a napkin, with a circle under it and pressed down with a heavy object. After that, you need to grease the edge of the barrel with vegetable oil and pour in the brine. It is prepared as follows: for every 10 kg of apples, take 5 liters of cold boiled water, pour 80 g of salt and about 150-200 g of sugar into it.

Variants of soaked apples with spices in a barrel

To give apples an additional flavor, you can add honey (sometimes they completely or partially replace sugar), as well as spices:

• mustard;

Recipes for brine with malt are quite popular:

1. Add 50 g of malt to 0.5 l of water.
2. Boil the broth for 15-20 minutes.
3. Mix with brine (this is enough for 5 liters).

Advice. Rye flour is also used instead of malt. Mix 75 g with a little water and add the mixture to the already boiling broth. Boiling water should be 4 times more.

Apples in a barrel need care. Remove mold and foam, wash wheel and weight weekly with hot water. Urination occurs within 1.5 - 2 months. If everything is done correctly, then the apples will turn pink or slightly golden and acquire the desired taste.

Recipe for pickled apples in jars

The basic principles of soaking in barrels are also available for residents of apartment buildings who cannot keep wooden 30-kilogram straw containers on the balcony. In this case, much smaller ceramic or glass can be used. Simplified recipes are also suitable. The most popular among modern methods are soaking with honey, mustard, horseradish, etc.

The simplest version of pickled apples in jars involves a brine with sugar and salt. For 5 liters of water you will need 60 g of both:

1. Carefully sort and wash the apples.
2. Pack them tightly in a jar.
3. Fill with brine.
4. Seal with a plastic lid. After 1.5 months. you will get sour apples.

Ways to soak apples with honey

Honey often pairs with mint in recipes. Straw in this case is replaced by scalded and dried blackcurrant and / or cherry leaves. The recipe is suitable for containers of different types:

1. Prepare a brine: dissolve 100-150 g of honey, 75 g of salt, 50 g of malt or 75 g of rye flour in 5 liters of warm water. When the mixture has cooled, stir thoroughly.
2. Lay a currant leaf on the bottom of the jar in a thin layer.
3. Place 2 rows of apples tightly together.
4. Cover them with a cherry leaf layer and arrange two more rows of apples on top.
5. The next is a thin layer of mint, and on top of it are apples again.
6. Cover the topmost apple row with assorted leaves and a couple of mint sprigs.
7. Close the circle and press down with something heavy.
8. Carefully, without removing the load, pour the brine into the container. Throughout the soaking process, the circle must be completely immersed in the liquid.

Advice. The optimum temperature for successful rinsing of apples is +15…+18°C. The term of readiness for this and other "jar" recipes is 4-6 weeks.

Recipe for pickled apples with mustard and other spices

For pickled mustard apples, the brine is prepared as follows: 0.5 tbsp. sugar, 50 g salt, 1.5 tbsp. l. mustard. The filling is boiled and allowed to cool. In its own way, the recipe for soaked apples with mountain ash is piquant and peculiar.

The brine for it is prepared with honey: dissolve 1250 g of honey (or sugar), 25 g of salt in 5 liters of warm water, cool the mixture - this is enough for about 10 kg of apples. In a container mixed with apples, evenly place ripe, whole and washed rowan berries, separated from the twigs. Cover with a lid or cheesecloth, circle and weight.

Attention! Rowan is a winter berry. Therefore, according to this recipe, apples are soaked in the cold.

The recipe for soaked apples in Polish involves the use of horseradish to give a special taste to the fruits. To 5 liters of warm water, add 75 g of salt, sugar and rye flour. Before pouring, the brine must be cooled, and with horseradish leaves (according to the recipe, a grape leaf is also allowed) shift the layers of apples. The finished fruit container should be kept in a warm room for a couple of days, then transferred to a place with a temperature of no more than 12 ° C.

If everything works out for you, and you like the process and the result of soaking, then next time you can experiment. For example, change the composition of the brine or the proportions of the ingredients. So you can achieve the perfect taste, based on the preferences of your family.

Apples for the winter in a jar: video