Soaked apples in cold water. Soaked apples: the subtleties and nuances of cooking at home. Soaked apples "Antonovka" in jars

Soaking fruits and vegetables has been used for a long time, when sterilization was not yet available. To do this, they took various containers - tubs, barrels. Vegetables and fruits harvested in this way were stored all winter. They acquired an unusual taste, something between conservation and fresh fruits.

The main condition for long-term storage is the addition of salt and sugar to apples, which will be harvested.

Lactic acid is formed, which acts as a preservative.

Prescription soaked apple blanks are stored in a cool place, ideally in the cellar.

The easiest recipe

First, prepare the fruits:

Prepare the marinade for this easy pickled apple recipe:

Soaked apples in jars

It is best to stack the fruits in jars with a volume of 3 liters.

We choose small fruits that will fit tightly into the container and pass into the neck.

We use late varieties, hard, you can even take slightly unripe.

Carefully prepare the fruits: wash, remove debris and leaves.

We wash the urination container with soda (not a detergent!) And pour boiling water over it.

All branches are also washed and cleaned of debris.

At the bottom of the jar, lay out the ingredients in the following order:

a layer of leaves with branches of blackcurrant, cherry, mint, lemon balm, raspberry or their pharmaceutical counterparts, if fresh leaves could not be found;
you can add sour berries (800 grams per 7-8 kilograms of apples) - cranberries, viburnum;
lay out the apples in one layer;
put leaves and berries again;
the second half of the fruit;
cover with leaves so that the rest of the ingredients are not visible.

Pour in the marinade.

For one three-liter jar, you need to prepare one and a half liters of marinade.

For 10 liters of such a filling, take 150 grams of salt, 300 grams of honey and 200 grams of rye flour.

The flour is pre-brewed in warm water and stirred to the consistency of sour cream.

Boil the water, add the brewed flour, honey and salt.

Cool and pour the liquid into the fruits placed in the container.

Put on plastic covers and wait 5-7 days.

During this time, the brine will ferment.

Then lower the dishes into the basement or cellar.

There is one little trick in the recipe: to prevent mold from appearing, add 1 tablespoon of dry mustard powder to a jar of pickled apples before pouring the marinade.

Everything will be ready in 4-6 weeks.

A demonstration of sugar canning is shown below:

You will need the following ingredients for this pickled apple recipe:

20 kilograms of apples;
half a kilogram of granulated sugar;
3 kilograms of rowan berries;
50 grams of salt;
10 liters of water.

Boil water, cool slightly.

Dissolve sugar and salt in it.

Put the main fruits sprinkled with mountain ash in a large container.

Pour the marinade on top so that they are completely covered with it.

Put oppression and set the load - a jar or pot of water, bricks.

The oppression must be covered with brine.

After 5-7 days, the dishes can be taken out to the cold.

During the week, add more marinade if necessary, if the oppression is no longer covered with liquid.

A month later, you can feast on these blanks with mountain ash.

We present to your attention this recipe in the video so that you can see the whole cooking process "first hand":

Apples in pumpkin juice with sea buckthorn

The fruits prepared according to this recipe are sweet, beautiful golden in color and extremely useful.

Follow instructions:

Rinse apples and sea buckthorn berries under running water, dry. We take 100 grams of berries for 4 kilograms of apples.
We spread the fruits in a bowl, sprinkle with sea buckthorn.
Pour in pumpkin juice. To prepare it, we take a ripe pumpkin, peel, cut into pieces and cook with the addition of a small amount of water. When the pulp is cooked, it is necessary to knead it in a decoction, cool and pour apples with this mixture.
Following the cooking recipe, press down with a load for a week, then lower the soaked apples into the cellar.

For urination, you need to take only whole, without cracks, dents and rotten fruits.

It is best to use sweet, sugary varieties.

The more acidic the fruit, the worse it will keep.

Although if you are soaking apples in order to consume them within 2-4 weeks, you can use any variety.

It is important to observe the temperature at which the fruit will be urinated.

Temperatures from 15 ° C to 22 ° C are considered optimal.

At a lower temperature, the process will slow down, and at a high temperature, not only lactic acid bacteria necessary for conservation, but also harmful butyric bacteria will begin to develop.

They give vegetables and fruits a rancid taste.

It is better to take enameled dishes for a recipe for homemade pickled apples - a large pot, a bucket.

You can also use glass containers or plastic, which is designed to store food.

Wash the container thoroughly with soda, pour over with boiling water.

So you disinfect the surface from bacteria.

A delicacy rich in vitamins can be easily made in a city apartment.

Use different ingredients.

Put mint in one jar, thyme in another.

Experiment and enjoy healthy fruits all winter long.

And for dessert today, serving an interesting recipe for rustic apples:

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).

Apples must be washed in warm water, and sorted out, as only intact fruits are suitable.
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.
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.

Finely chop the cabbage, grate the carrots on a coarse grater. Then mix the cabbage, carrots, salt and sugar until vegetable juice appears.
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.

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.
The next layer is cherry leaves. Next, again, a layer of apples, currant leaves, etc. should be laid. The last layer is cherry leaves.
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.
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.

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 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.

Rinse the fruit, remove the ponytails and leaves.
Put leaves, apples and all remaining branches into a container for future harvesting.
The next step is to prepare the marinade. Pour a liter of water into the pan, mix it with sugar and salt, boil.
Cool the marinade, add cold water and pour into a container with apples.
Put oppression on top and pour the prepared marinade over the next seven days.
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

Put the washed leaves at the bottom of the barrel.
Lay apples on top of them, alternating them with the same leaves.
From above, press everything with oppression.
In warm water, mix honey, salt and flour, cool this liquid completely.
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.

Mix boiling water with mustard.
Brew rye flour and stir well to avoid lumps.
Add salt, prepared flour and mustard to cold water.
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.

Fruits must be washed and immediately placed in jars.
Mix water with salt and sugar.
Pour the resulting liquid into jars.
Cover the blanks with nylon lids.
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.

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

All products must be washed and dried.
Put the fruits in a container in which the salted fruits will be stored, sprinkle with sea buckthorn.
Peel the pumpkin, remove all the seeds from it with a spoon, cut into pieces and boil in a minimum amount of water.
After softening the pulp, cool the broth and immediately pour into a container with the rest of the products.
Press down the fruits with a heavy load and hold under it for a week.
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 they become even tastier and at the same time remain 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: step by step cooking methods. How to wet Antonovka. Preparation in a bucket, banks. Pickled fruits.

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:

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.
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!
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.
Apples intended for urination must be selected and calibrated - approximately the same size, even, without wormholes, putrefactive spots and other defects.
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.
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

Prepare fruits, greens and a tub in the same way as in the previous recipe.
Boil water, pour salt into it, boil the brine for 2-3 minutes and cool it to 40 * C.
Dilute honey in a warm liquid and wait for it to dissolve completely.
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.
When the tub is almost filled to the top, cover the fruits with the remaining currant and cherry leaves and pour them with completely cooled honey brine.
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

Prepare the barrel and apples as it was said in the first recipe. Sort the straw, rinse and scald.
Boil 10 liters of water with salt and sugar and put the brine to cool.
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.
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.
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

Boil the brine from the indicated components. While it is cooling, wash the apples, peel and cut the horseradish roots into thin shavings.
Place the apples in rows in a four-liter enameled pan, sprinkling each layer with horseradish.
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

One of the most common and affordable types of fruit on the shelves of domestic stores and markets. They are completely different in taste and size, and the dishes that are prepared from them are worthy of a separate cookbook. After all, a tasty and juicy fruit can not only be eaten raw, but also cook all kinds of jams, pies, bake in the oven, dry and much more. One of the most original recipes for this fruit is pickled apples- an interesting dish, the features of which we will consider in this article.

The composition of apples prepared in this way can vary significantly. It depends on many factors such as:

Variety and degree of maturity of the fruit.
Growing and storage conditions.
Storage duration.
Cooking method.

But they all have ingredients characteristic of this dish:

high sugar content (primarily fructose);
organic acids (malic, citric);
tannins, nitrogenous and pectin substances;
a diverse vitamin complex: A, C, E, PP, P and B vitamins.

Despite such a rich composition, their calorie content is only 47 kcal per 100 g of product. This allows them to be part of various diets.

Did you know?Soaked apples became especially popular during the time of Peter I, who established the Garden Office. She was engaged in the import of new varieties of apples and the increase in the volume of cultivation of existing ones.

There are many ways to process fruits and vegetables for long-term storage, and each takes away some of the health benefits of the raw product. But pickled apples are considered one of the most successful ways of harvesting this fruit, because in the process they retain a large number of useful qualities of fresh fruits and acquire new equally important properties:

normalize the intestinal microflora, saturating the body with lactobacilli;
enrich the body with calcium, reduce the fragility of bone tissues;
improve the condition of hair and teeth;
increase the level of tissue elasticity;
have a positive effect on the hormonal system;
the presence of ascorbic acid in the composition (there is more of it in soaked apples than in fresh ones) strengthens the immune system.

We can say that such winter preparations affect many systems of the human body, providing a general strengthening effect and saturating the body with energy.

Duration of the soaking process

The soaking process will require some patience, because, on average, it takes 40-50 days in time (not counting the preparatory work). But subject to all the rules, such a delicacy can be stored for a long time, until the new harvest.

On the market and in stores there are a huge variety of varieties of this fruit. But not all of them are suitable for soaking. The most suitable are late varieties (autumn or autumn-winter). The fruits must be ripe and firm. Some gourmets like to take slightly unripened ones, but this is already a matter of taste. The best variety is antonovka.

But the following varieties are also suitable:

"Slav";
"Titovka";
"Bottle";

Important! The absence of any defects on the fruit is very important, because one spoiled apple can ruin all the others.

It is better to choose fruits of approximately the same size, so they will be ready at the same time.

The preparatory stage is very important, because the final result directly depends on this stage.

Before soaking, it is advisable for fruits to lie down for 15-20 days (especially if the varieties are harder, for example, Antonovka or Slavyanka). A product made from properly aged fruits is evenly saturated with brine, juicy, soft, has a rich refreshing taste and a golden color. After the fruits have matured, they must be thoroughly washed with running water.

The stalks do not need to be cut off, but it is better to clean the leaves. Leaves, branches, straw and all possible additives must be cleaned of excess debris and washed.

Washing soda cans

When urinating in jars, it is worth remembering that the containers must first be cleaned. Wash with soda. The use of any chemical detergents is strictly not recommended. After the jar is thoroughly washed, and there are no traces of soda left on it, it must be sterilized or scalded with boiling water.

Storage conditions

The first stage of storage (immediately after preparation) lasts about 1 week. This time, the soaked fruits should be stored at room temperature.

After harvesting, it is necessary to move to a cool place (preferably a basement or cellar), where they must stand for 30-45 days (depending on the type of fruit). In the same room they should be stored all winter.

Important! It is advisable not to freeze soaked apples. Although it is believed that they do not lose their useful qualities, their structure and appearance deteriorate significantly when frozen.

A very fast and convenient way, since every housewife has jars in her arsenal, and it is convenient to store the finished product, because such dishes do not take up much space in the house.

Ingredients

Antonovka apples - 10 kg.
Water - 5 liters.
Salt - 2 tbsp. spoons.
Sugar - Art. spoons.
Raspberry, currant and cherry leaves.

Cooking method

In order to get a delicious treat, you need to follow a few simple steps:

Rinse the fruit thoroughly under running water or in several different containers.
Cut clean fruits into pieces: large ones - into 6-8 parts, and smaller ones can be into 4 parts. If you have chosen a medium-sized variety, then it is quite possible to use whole fruits.
Cover pre-prepared glass jars with raspberry, currant and cherry leaves (previously washed thoroughly).
Place chopped pulp (or whole fruits) in jars without tamping.
Add salt and sugar to the water, put on fire and bring to a boil. Remove from stove and set aside.
Pour the contents of the jars with hot brine so that it reaches the neck.
Cover the containers with nylon lids and put them in the cold, where they will ferment for 2-3 weeks. You can store, like other blanks, all winter.

Another quick and easy recipe for equally delicious apples.

Ingredients

Apples - 1.5 kg.
Water - 2 liters.
Rye flour - 2 tbsp. spoons.
Salt - 1 tbsp. the spoon.
Sugar - 4 tbsp. spoons.
Mint and currant leaves.

Cooking method

Cooking is carried out in several stages:

Well-washed fruits must be wiped dry.
Put half of the mint and currant leaves into glass jars prepared in advance (other favorite herbs can be added). It is also desirable to dry the various leaves with a towel after washing.
Tightly, but without squeezing, put the fruit in a jar.
Top with remaining herbs.
Mix salt, sugar and rye flour in water. Stir until everything is dissolved.
Pour jars to the top (remaining brine should be kept in the refrigerator).
Remove the containers in a warm place for 3-7 days.
When the fruit absorbs some of the liquid, add more brine.
Move to a cool place where the apples will reach readiness within 30-45 days.

This method will help to make a large number of blanks without much difficulty, without having special dishes, such as barrels.

Ingredients

Apples - 1 bucket.
Water - 1 bucket.
Salt - 9 tbsp. spoons.
Sugar - 9 tbsp. spoons.
Raspberry and currant leaves.

Did you know? Such great gourmets as the French are very fond of national Russian cuisine - the association of farms "Paris Fermière" buys various exotic products for them, including soaked apples.

Cooking method

The cooking technology is very simple:

Wash fruits and leaves and lay out to dry on a towel.
Lay the bottom of the bucket (previously washed and scalded with boiling water) with raspberry and currant leaves.
Firmly pack the fruits with the stalk up (the space between the fruits can also be laid with leaves or your favorite aromatic herbs).
Bring water to a boil and dissolve salt and sugar in it.
Fill the bucket with brine - it should completely cover the contents.
Cover the bucket with gauze or a towel and put it in a cool place. It should stay there for 2-3 weeks.
As soon as the pulp is salted (from time to time it is necessary to take it out and try it), the fruits can be laid out in sterilized jars, poured with brine and, covered with lids, stored in the refrigerator. Or leave everything stored in a bucket in a cool and dark place.

This recipe is considered classic and traditional. Its ingredients and cooking technology have been tested by many generations of housewives. It is wooden containers that create an unusual taste that is difficult to repeat in other dishes.

Ingredients

Apples - 10 kg.
Water - 10 l.
Sugar - 400 g;
Salt - 3 tbsp. spoons.
Mustard powder - 1 tbsp. the spoon.
Wheat or rye straw.
Mint, currant, raspberry leaves.
Spices to taste (e.g. cinnamon, pepper, basil).

Cooking method

To get fragrant preparations for the winter, you need:

Wash the fruits, leaves and straw (scald the straw additionally with boiling water), then let dry.
In pre-prepared dishes (wash with a solution of soda and scald, check for chips and cracks) put straw and leaves on the bottom.
It is necessary to lay apples with cuttings up, laying each layer with straw and leaves. Straw also needs to pave the space between the fruits and the walls of the barrel.
Carefully cover the last layer with the remaining straw and leaves.
Mix sugar, salt, dry mustard, spices and water. Bring to a boil and cool.
Pour the brine into the barrel so that all the fruits are covered and a little higher. Save the remaining brine (it will be needed after a while).
Close the container or press it on top and leave in a warm place for 3-5 days. During this period, you need to regularly add brine, as apples will draw a lot of liquid.
Clean in a cool and dark place where the fruit will reach another 30-40 days. During this period, it is necessary to regularly check whether mold has appeared on the surface. If yes, then it must be carefully removed and continued monitoring.

In such a simple and inexpensive way, you can diversify your diet in the cold season. Soaked apples are a healthy addition to your table during the winter, when fresh fruits and vegetables are hard to come by and not cheap. Just a little time and effort, and the result will please you and your loved ones.

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The most common way to harvest apples for the cold season is to soak them. You can cook this traditional Russian dish at home or in the country. Now you will learn how to make pickled apples so that you can enjoy their impeccable taste in winter.

fruit barrel recipe

To cook in such a container, stock up on the following products:

Antonovka apples - 5 kg;
granulated sugar - 250 g;
rye flour - 200 g;
salt - 50 g;
leaves of cherry, currant - 40 pcs.;
water - 5 l.

Cooking method:

A simple fruit preparation recipe

How to make soaked apples to use a minimum of ingredients? For this method, you will need the following elements:

apples - 10 kg;
boiled water - 5 l;
sugar - 0.2 kg;
salt - 40 g.

Cooking method:

Wash ripe fruits and arrange them in clean 3-liter jars.
Stir sugar and salt in warm boiled water, and then set aside the pan so that the contents cool completely.
Pour the apples with a solution and close with plastic lids, and then place the bottles in a warm place. Soaked apples in jars should ferment for about 4 days.
After the time has passed, rearrange the containers in the cellar, after a month you can enjoy the taste of a Russian traditional dish. This recipe for pickled apples for the winter is quite simple, and it uses a minimum of ingredients, so you can easily make a harvest in this way.

Fruits with mint

This option will require the following components:

A traditional Russian delicacy is pickled apples in a barrel. Read the recipe for this dish below.

Rinse fruits and twigs with water.
Boil water and then cool to a temperature of 45 degrees. Add honey, salt, flour and stir all ingredients. Leave the solution to infuse for 3 hours.
After the time has elapsed, start putting the ingredients in the bottles according to this principle: put one part of the mint sprigs on the bottom, then a layer of apples, then again a perennial, fruit on top - and so on until the end. Soaked apples in jars will turn out if you fill them with prepared must and close the container with clean plastic lids.
Soak the fruit at a temperature of 15 degrees for a month.

Preparation with the addition of cinnamon and mustard

This method is suitable for those housewives who like to experiment. The recipe for soaked apples for the winter is described below, but first let's get acquainted with the ingredients for its preparation:

Despite the fact that the number of components for this cooking method is many, such a recipe for pickled apples for the winter is quite simple, and any housewife can do it.

Rinse fruits under running warm water.
Put the leaves in a clean enameled pan, and then carefully identify the apples.
Prepare a spicy solution: separately pour water into another pan and determine it for boiling gas. Add honey, mustard, cloves, cinnamon and salt to the saucepan, and when the whole composition boils, remove the resulting foam and turn off the burner.
With a slightly cooled solution, pour the prepared apples so that they are completely in the liquid.
Cover the pan with a plate so that the fruit does not float up, and leave the container with the contents in the room for three days.
After three days, move the stewpan to the refrigerator, and only after 2 months you can taste the soaked apples.

Harvesting method with rowan

How else can you cook pickled apples in a barrel? The recipe with the addition of bitter berries is simple, and for its implementation you will need the following components:

apples - 10 kg;
mountain ash - 1.5 kg;
honey - 250 g;
boiled water - 5 l.

Cooking method:

Wash fruits and berries under water so that no dirt and extra leaves remain on the products.
Evenly place apples and mountain ash in a wooden barrel.
Dissolve honey in boiled warm water, and when the liquid has cooled, fill it with your workpiece, cover it with a clean cloth on top and press down with a load.
Place the container in a warm place for fermentation for 3 days, and then move it to the cellar. Soaked apples in a barrel, the recipe of which has just been described, will be ready only after 1 month, and then you can enjoy the taste of this traditional Russian dish.

Choose fruits for urination whole, not wrinkled, not wormy.
For this harvesting method, you need to choose varieties with juicy pulp and sour taste, for example, Antonovka, Anis, Titovka, Pepin.
Always make sure that the soaked apples are covered with must, otherwise they will simply go bad.
In the process of soaking in the barrel, mold may appear on top, it must be cleaned regularly so as not to spoil the taste of the fruit.

Now you know how to make pickled apples and what harvesting methods you can use. To make your fruit taste good, choose the right varieties, as well as observe the proportions in cooking and follow the exposure time.