Recipes for soaked apples.

Pickled apples are a rather specific dish that not everyone loves. But this is an excellent snack for strong alcoholic drinks. Previously, such pickles were sold in large quantities in stores. Nowadays it’s rare to find soaked apples in any supermarket. We recommend preparing them yourself.

Not all varieties are suitable for soaking. Most often, apples with thick skin and elastic flesh are chosen. Accordingly, autumn and winter varieties are suitable for soaking. Antonovka, Kamenichka, Babushkino are perfect. These varieties differ significantly from summer ones in their structure and taste. The pulp of summer varieties is loose, so they fall apart when soaked. At the same time, autumn varieties have sourness, which perfectly emphasizes the piquantness of the dish.

This is a classic recipe that can be changed depending on your wishes.

Ingredients:

• 5000 ml water
• 205 g sugar
• 20 g salt
• Cherry and currant leaves
• 10 kg apples

Recipe:

• Wash and sterilize glass jars. After this, place the washed leaves on the bottom
• Dissolve salt and sugar in boiling water and strain through cheesecloth
• Pour the hot solution over the apples and cover with a nylon lid.
• The apples should stand like this until foam appears. This usually happens after 4 days
• After this, if necessary, add marinade and transfer to a cold place for another 60 days.

It is best to make the preparation in wooden barrels. They are pre-washed with soda ash and doused with boiling water. After this, you need to deal with the fruits.

Ingredients:

• 10 kg apples
• 210 g granulated sugar
• 100 g salt
• 50 g malt
• Currant leaves
• cherry leaves
• Mustard powder

Recipe:

• Prepare a solution of salt, sugar and water. Pour 100 g of boiling water over the malt
• Add malt to the prepared marinade. Place currant leaves and mustard powder on the bottom of the barrels
• Place the apples in rows and fill them with the solution. It is necessary that the marinade covers the fruit 3-5 cm above
• Place the oppression on top and leave for a week at a temperature of 18-20 °C. Apples will absorb water, so add more.
• Transfer the blanks to the basement and leave for 60 days. It is after this time that apples can be eaten

Apples with cabbage are a great appetizer or addition to fried potatoes.

Ingredients:

• 3 kg apples
• 4 kg cabbage
• 3 spoons of sugar
• 25 g salt
• 2 carrots

Recipe:

• Peel the carrots and grate them. Shred the cabbage using a shredder
• Mix cabbage with carrots and salt with sugar. Use your hands to let the cabbage release its juice.
• Wash the apples and put them in a jar. Sprinkle cabbage on top to avoid any voids.
• Pour the cabbage juice into the container. Top with cabbage leaves and leave for 2 weeks
• After this, move the workpiece to the cellar. You can eat it in a month

Pumpkin is used instead of wort. To do this, choose a large fruit.

Ingredients:

• 10 kg apples
• 1 large pumpkin
• Cherry and currant leaves

Recipe:

• Remove peels and seeds from the pumpkin. Pumpkin, which is suitable for making porridge, is ideal.
• Cut it into small pieces and fill it with water. Place on low heat
• You need to simmer until the pumpkin becomes soft. Using a masher, it is turned into a puree.
• Leaves and apples are placed at the bottom of the barrel. After this, the fruit is poured with pumpkin puree.
• A load is placed on top and left for a month

This is a savory Polish recipe.

Ingredients:

• 155 g rye flour
• 155 sugar
• 155 g salt
• 11 kg apples
• 5 liters of water
• Cherry and currant leaves

Recipe:

• Wash the apples along with the leaves. Place the leaves on the bottom of the bowl
• Mix all bulk ingredients and add water. It is necessary to obtain a homogeneous fill
• Place a layer of apples and place currant leaves on them. Fill with the prepared solution
• Place pressure on top and let it sit for a couple of weeks. Move to the cellar

Pickled apples are excellent even without the use of barrels. You can use glass jars for this.

Ingredients:

• 2 kg apples
• Cherry and currant leaves
• 25 g sugar
• 25 g salt

Recipe:

• Wash the fruits and set them aside. For harvesting, it is better to take ripe fruits that have been sitting for 1 week.
• Place currant leaves on the bottom of the jars and apples on top
• In a separate bowl, dissolve salt and sugar in water and pour the cooled solution over the apples.
• Cover with gauze and leave to ferment for 4 days. Remove the foam
• Seal with plastic caps and place in the cellar for 45 days.

Nowadays plastic dishes are quite popular. It washes well and does not corrode. Moreover, the cost of such dishes is very low.

Ingredients:

• 5 kg apples
• 2.5 liters of water
• 100 salt
• 110 g sugar
• Cherry and currant leaves

Recipe:

• Plastic dishes are washed and doused with boiling water. Currant and cherry leaves are placed on the bottom.
• After this, lay out a layer of apples and again leaves
• Thus, the entire bucket is completely filled
• I fill it with a prepared solution of salt, sugar and water.
• Place a plate on top of the apples and a jar of water on it
• The apples are left under this pressure for 4 days.
• The foam is removed and the bucket or barrel is covered with a lid.
• The workpiece is sent to the cellar for 40-60 days

How to soak apples in a bucket: a recipe for the winter

You can watch the video on how to soak apples in a bucket.

VIDEO: Soaked apples in a bucket

Yes, you can soak sliced ​​apples. This is a rather unusual recipe with honey, basil and spices. The taste is spicy.

Ingredients:

• 5 kg apples
• Bunch of basil
• Currant leaves
• 250 ml chalk
• 100 g salt
• 2.5 liters of water

Recipe:

• The apples are washed and cored. After this, cut into 4 parts
• After this, leaves are placed on the bottom, and chopped fruits are placed on them.
• Honey, salt and flour are dissolved in warm water. The solution should be cloudy
• After this, the solution is poured over the fruits, and oppression with a load is placed on top of them.
• This mixture is left warm for 5 days, and then covered with a lid and transferred to the cellar.

Pickled apples are a very tasty and savory snack. You can treat guests who unexpectedly drop by to see you with it.

VIDEO: Soaked apples

How often in the fall the question arises: what else can be done with apples in order to stock them until next summer? Thousands of recipes suggest boiling them, stewing them, drying them... But in these cases they lose their vitamins and other useful substances. Even fruits stored fresh gradually lose their vitamins. One of the most wonderful ways to preserve the usefulness of apples is by urinating. On this page, read how to prepare soaked apples yourself. We offer several cooking recipes.

Soaked apples: tasty and healthy

What are the benefits of apples prepared by soaking? As we have already noted, they retain vitamins. In particular, vitamin C, which increases significantly with proper urination. The ascorbic acid they contain has an anti-inflammatory effect, increases immunity and the body's resistance to bacteria and viruses.

In addition to vitamin C, soaked fruits contain a large amount of calcium, which is especially important for nutrition in the winter season. Our body needs calcium to prevent osteoporosis and better absorption of vitamin D. One soaked apple a day significantly reduces the risk of stroke.

Soaked fruits are also useful in that they improve appetite, help intestinal function, and promote the secretion of gastric juice. Pectin helps remove heavy metals from the body. Other beneficial substances preserved in such preparations help protect the body's cells from carcinogens, which significantly reduces the risk of cancer.

How they wet it before

Since ancient times, soaked apples have been prepared in the fall for the winter table. And they did this on special days according to the lunar calendar. It was believed that in accordance with the phase of the moon, all products acquire certain qualities. So the apple harvesting began after the Apple Savior.

For urination, the most sour varieties were chosen: Antonovka, anise, Slavyanka and others. Medium-sized autumn or winter varieties were used. And the mystery began.

Preparing containers

First, they prepared the container in which the fruits would be soaked. Most often it was a large barrel. She was washed thoroughly. Various herbs with antiseptic properties were used for disinfection. For example, chamomile or nettle. The herbs were placed in a barrel and filled with hot water. In addition, the hot water caused the boards of the barrel to swell, and it stopped leaking. Then the inside of the barrel was thoroughly wiped and used to prepare fruit.

Bookmark products

Exactly products! Because in addition to apples, leaves and small twigs of fruit bushes were placed in the barrel. The leaves most often used were blackcurrant and cherry leaves, which have a tanning effect and contain a large amount of vitamins. Sometimes bay leaves, peppercorns, mint sprigs and leaves were added for taste.

They were laid in layers: apples alternated with leaves. It is important that the fruits lie tightly and evenly.

Filling with brine

For brine, we used sprouted and dried barley grains and brewed them. Salt and sugar were added to the broth. It is possible to replace sugar with honey.

The prepared brine was poured into the apples in a barrel. Then a wooden circle was placed on top and pressed down with a heavy stone. Gradually, the water goes into the fruits; it will have to be added for several days. Add regular raw water. Sometimes you will have to remove the oppression and remove the mold.

Storage

The barrel is left in the cellar, or in another cool place. The apples need to sit for a month. Only then will they acquire “that same” taste!

Homemade soaked apples

Of course, a barrel in our time is not a very suitable container for preparation. But how to prepare pickled apples at home? The most important thing is that we need to prepare the fruits so that they retain their beneficial properties.

To prevent the formation of harmful microorganisms in the prepared fruits, salt and sugar are used. Additionally, as flavoring and vitamin supplements, we take the leaves of the plant that we have on hand: currants, cherries, mint, marigolds and any others. To add spiciness, bitterness, and unusual notes, we use dill, bay leaf, coriander, horseradish root, etc.

All additives used, in addition to taste, contain essential oils, have preservative qualities, and also contain phytoncides. Learn the same way to cook charlotte with apples. And now we offer a recipe for soaked apples at home.

Let's prepare the products:

• apples 10 kilograms, rinsed well;
• leaves of fruit trees, for example, currants, cherries, rinse;
• 10 liters of boiled water;
• 150 grams of salt;
• 200 grams of sugar, you can add about 100 grams of honey;
• 200 grams of rye flour.

Cook the brine: add one liter of boiling water to the malt (if you take rye flour, then you need to dilute it with cold water and then pour boiling water over it). Mix the malt with the rest of the water. Add salt and sugar to the brine and add honey if desired. Boil everything. Cool.

Place the apples and leaves in layers in a container. It is better to place fruits with their stems facing up.

We install pressure on the laid fruits. Carefully pour cooled brine on top. Place the container in a cool place. After three to four weeks, delicious pickled apples are ready.

Now you can put them with brine in glass jars and store them in a cool place.

Recipe for soaked apples Antonovka

It is the Antonovka variety that is ideal for soaking. The process of preparing soaked Antonovka looks like this:

1. We select apples that are fully ripe, medium-sized, without wormholes, and not cracked.
2. Wash and dry them thoroughly.
3. Place some prepared currant or cherry leaves on the bottom of an enamel or glass container.
4. We place a layer of fruits on the leaves, then leaves again. You can alternate cherry and currant leaves.
5. The last layer should be leaves and spices.
6. Place a plate or lid of a suitable diameter and apply slight pressure.
7. Prepare the brine. For 10 liters of water we take salt (150 grams), honey (250 grams) or sugar (150 grams), malt (100 grams) or rye flour (150 grams).
8. All components are dissolved in warm water, cooled and poured into a container with apples. At the same time, we do not remove the oppression.
9. Fermentation should continue for a week at a temperature of +15-18 degrees. From time to time you need to add clean water so that the fruits are constantly covered with brine.
10. After the fermentation process, the container is placed in a cold place. Readiness is checked after a month and a half.

How to cook soaked apples with cabbage

Pickled apples with cabbage are considered a real delicacy.

We will need:

• An enamel saucepan or large glass jars (preferably five-liter jars, as they have a wide neck).
• Wooden circle or plate.
• Gauze or cotton cloth.
• Oppression: a stone, a jar or a plastic water bottle.

All this needs to be washed and rinsed with boiling water.

Products:

• White cabbage of late varieties - about 10 kilograms.
• Small, sour apples - 6 kilograms.

1. Peel the cabbage from dried outer leaves and stalks. If the heads of cabbage are large, cut them in half or into 4 pieces.
2. Finely chop some of the cabbage.
3. Mix shredded cabbage with 200 grams of salt.
4. Wash the apples.
5. Mix the cabbage and fruits, sprinkle with shredded cabbage and salt.
6. Boil the brine. For 10 liters of water, 400 grams of salt and 10 tablespoons of sugar. Add your favorite spices and spices. Boil, then cool everything.
7. Fill the contents of the dish with brine. Place cabbage leaves, gauze or cloth, a wooden circle and a bend on top.
8. Store for 3-5 days at room temperature, adding clean water. Pierce with a wooden rolling pin and stir lightly. Remove mold
9. Then store in a cool room at a temperature of +5-10 degrees.

Enjoy your meal.

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

Apples prepared using it turn out very tasty and firm. They crisp like fresh. Making such preparations for the winter is not at all difficult, and they are usually eaten very quickly. Although, in a good cellar they can be stored until spring. And the most important thing is that most of the vitamins in soaked apples are preserved, and therefore their benefits to the body are undoubted.

To prepare pickled apples at home, we will need:

— Strong, blemish-free fruits of apples of any sour variety (we mercilessly reject soft, spoiled or sweet fruits).

For the brine:

— Water 10 liters

— Granulated sugar – 300 grams (or honey)

— Table salt – 150 grams

— Malt wort

Some people are intimidated by the unfamiliar ingredient wort; in fact, the recipe for making it is very simple.

— Stir 100 grams of malt in 1 liter of water and boil the resulting mixture, leave for a day, and then add to the brine.

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

To ensure that apples have a pleasant honey aroma and aftertaste, I recommend partially replacing sugar with honey, calculating 120 grams of honey instead of 100 grams of sugar.

And, of course, to prepare soaked apples for the winter, we will need a container in which we will soak them. You can, of course, simply prepare apples in glass containers - jars. But, it is best to use small wooden barrels for soaking, which must be steamed in advance and lined with finely chopped straw scalded with boiling water. If you haven’t found straw, then you can add blackcurrant and cherry leaves to the bottom of the barrel, which will add additional flavor to our winter harvest.

She talked more about preparing for soaking apples. But now that we have everything we need at hand, preparing soaked apples will not be difficult.

We begin preparation by filling the prepared containers with washed apples, each layer layered with straw or leaves of fruit trees; the top layer must be leaves.

We fill our preparations with prepared brine ahead of time.

To start fermentation, keep the apples for 8 to 10 days at room temperature.

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

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

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

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Pickled apples - quick and tasty to cook!

Pickled apples are a favorite delicacy of adults and children; they are not at all difficult to prepare, especially if a simple recipe is always at hand. Not many people know how to cook it correctly, because the end result is that you want to get delicious, juicy apples with a unique aroma, and not applesauce.

Content:

What varieties of apples are suitable for soaking?

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

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

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

Choosing containers

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

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

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

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

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

To prepare soaked apples at home in glass jars you will need:

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

If you take honey (20 g), then reduce the amount of sugar to 10-15 g. When adding mustard (1.5 g), do not add honey. The filling for soaking apples can be made using apple juice (70-80% water and 20-30% juice), or take applesauce (80-90% water and 10-15% puree).

Soaked apples prepared according to the recipe with mustard - pictured

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

Barrels with apples must be kept for a week at a temperature of +15 ̊…+18 ̊ C, after which the tongue and groove exits must be tightly closed and put into the refrigerator or basement. When soaking apples in 3-liter jars, you need to put them in the cold after 3-5 days.

Approximately 30-35 days after the start of the cooking process, the soaked apples will be ready. You need to store soaked apples at a temperature of 0 ̊…+4 ̊C. Be sure to try making soaked apples using this recipe.

The resulting product should be dense, juicy, not wrinkled, with white or creamy (sometimes greenish) flesh. The taste of apples will have a pleasant aromatic wine taste. The acid content in soaked fruits is 0.6-1.5%, alcohol - 0.8-1.8%. If the apple harvest was large and you don’t know what to do with it, prepare soaked apples - a delicious dessert that will not leave anyone indifferent. Bon appetit!

The jar with soaked Antonovka is emptying before our eyes. And for the New Year and Christmas tables, mocheniki are very necessary: ​​they best set off fatty duck or boiled pork. And in the morning after the feast, such an apple is eaten with a bang. And for this case, I have an express recipe for soaked apples.

Of course, Antonovka can no longer be found. But green, juicy Granny Smiths will also work, and even red-sided domestic ones under the strange name Harvest 2010. Let’s immediately forget about the stupid advice to line the bottom of the soaking container with currant and cherry leaves. Even in September they are already touched by disease and decay.


Let's do it simpler. Boil water in a saucepan. For one liter, add a teaspoon of salt, 2 teaspoons of grain mustard, and boil for a couple of minutes. Remove from heat and dissolve 1 tablespoon of honey in brine. Let's cool.


Wash the apples thoroughly in hot water with a sponge. Dry and cut with an apple slicer. It is advisable to cut so that the apple does not fall into segments, but slices will do. Carefully place in a wide-necked jar, fill with cooled brine and place on the kitchen counter for 10 days. We don’t close the jar tightly; it’s even better to just cover it with a thick linen napkin. If there are not enough apples, then you definitely need to put a weight so that the fruits do not float in the brine. Then we transfer them to the cold. Of course, ideally you would have to keep them in the cold for a couple of weeks, but even after a week they will be good.
Yes, it happens that apples have difficulty fermenting, then you can give them a boost: 3-4 days after putting them in brine, add half a cup of cabbage brine.