• We wash the wooden tub with hot water. If the container has not been used for a long time, it does not hurt to wipe it with soda. We also thoroughly rinse the Antonovka apples.

• Put some leaves on the bottom of the tub, apples on top of them. And so on to the very top. The last layer should be leaves.
• Bring 10 liters of water to a boil. We add all the other components, mix thoroughly so that everything dissolves evenly. It is important that there are no lumps of flour.

• Pour apples with brine, place oppression on top and leave for 2 weeks. When fermentation begins, skim off the foam regularly. After 14 days, we move the apples to the cellar for 20-30 days.

Try adding a handful of lingonberries. It will give the pickled apples an unusual taste and beautiful color.

Pickled apples with rye and celery

These apples for the winter can be cooked in a bucket or in large 10-liter glass bottles.

Ingredients:

• apples - 10 kg;
• 200 grams of celery root;
• 6 liters of water;
• 500 grams of straw (preferably rye);
• 50 grams of malt;
• incomplete glass of sugar;
• 3 table. tablespoons of salt.

Preparation:

1. We wash all products well, additionally pour over the straw with boiling water.
2. Bring water to a boil, add malt, boil for about a quarter of an hour.
3. Add salt and sugar, mix well. Put straw on the bottom of the container chosen for soaking, place apples on top, shifting them with thinly chopped celery, fill with brine and place oppression on top.

You need to wet Antonovka apples for a month in a cool, dark place.

With honey and spices

The mulled wine mix gives the apples prepared according to this recipe.

Ingredients:

• apples - 20 kg;
• 500-600 ml of honey;
• 200 grams of fine salt;
• 300 grams of cherry leaves;
• 20 carnation buds;
• 1 pack of mulled wine mix.

Preparation:

• Wash apples and leaves, drain off excess liquid. Mix honey with 10 liters of water and salt, mulled wine mixture and cloves.

• Put some of the leaves on the bottom of the container chosen for soaking, apples on top of them, and so on to the very top. The last layer should be the leaves.

• Pour the resulting honey mixture, leave for three days at room temperature. Then move it to the cellar or refrigerator for storage.

• You can eat after two weeks. Such apples at home are obtained with a piquant aftertaste and a very rich aroma.

Delicious apples with spices

Amazing recipe. Despite all the simplicity of preparation, the apples are very tasty, so it will not be a shame to serve them on the festive table.

Ingredients:

• 1.5 kilograms of apples;
• 2 tablespoons of malt (you can use 4 tablespoons of rye flour instead);
• 1 spoonful of salt;
• 2-4 tablespoons of honey;
• 1 cinnamon stick;
• a few sprigs of mint;
• a pinch of dried oregano and St. John's wort;
• 2 carnation buds
• 1-3 pieces of star anise;
• 2 liters of water.

Preparation:

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1. Put the apples in the jar, tails up.
2. Add the mint sprigs and the rest of the seasoning.
3. Prepare wort from water, malt, honey and salt. Pour the contents of the jar with them.
4. Leave at room temperature for a week. Then rearrange it for a month in the cold and after a specified time you can try.

How to soak apples with cabbage

Ingredients:

• apples - 1 kg;
• cabbage - 1.5-2 kg;
• 300 grams of carrots;
• 2 tablespoons of salt;
• 1 spoon of sugar.

Preparation:

1. Chop the cabbage, grate the carrots on a medium grater. Add salt and sugar, mix thoroughly with your hands, squeezing the vegetables so that they let the juice out.
2. Put a layer of chopped cabbage into the container chosen for urinating, apples on top of it and cabbage again. Pour the resulting juice into the total mass.
3. Put on the press and leave it alone for 2 weeks. Then move it to the cellar or refrigerator. You can eat in 10-12 days. And such a blank is stored for more than six months.

Note!

If there is not enough juice, it is necessary to supplement it with boiled water mixed with a small amount of salt and sugar.

While wetting apples, you should adhere to the following recommendations:

• apples for peeing must be ripe. If they are not ripe, you need to keep the fruits warm for 3 to 10 days, depending on the variety;
• picking fruits from the ground is not worth it. For peeing, only those apples that were plucked from the tree are suitable;
• the Antonovka variety is ideal, but you can also use Melba, Pepin, Anis, Slavyanka;
• it is best to take a wooden tub for preparation, but if it is not there, both glass and plastic food containers will do. Many people prefer to wet Antonovka apples for the winter at home in a bucket.

Be sure to try out the suggested recipes. Pickled apples are a great treat that will always come in handy on weekdays and holidays.

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An excellent appetizer with a unique taste - pickled apples. Simple recipes with herbs and leaves of currants, cherries, honey and mustard.

Soaking apples is a very ancient tradition. There are many recipes pickled apples- with cabbage, wort, honey, mountain ash and even straw. Usually the fruits are soaked in wooden barrels. They say that apples from a barrel even smell in a special way. But, living in an urban setting, an oak barrel is practically antiques, so we will use cans to make soaked apples.

• apples - 10 kg
• water - 5 l
• sugar - 200 gr
• salt - 1 tablespoon
• currant leaves - 1 bunch
• cherry leaves - 1 bunch
• raspberry leaves - 1 bunch
• mint - 1 bunch

Prepare the following products: apples, water, salt, sugar, twigs and leaves of raspberries, currants, cherries, mint (you can take lemon balm). Apples for peeing are not suitable for all. I took the snow calvil variety - they are perfect for peeing. I washed the apples, removed the rotten fruits. Even minor damage can ruin an entire jar of apples.

Prepared cherry, currant, raspberry and mint leaves. I washed them.

Prepared three-liter cans. If there are banks of larger capacity, you can take them. I washed the glass containers, doused them with boiling water. I laid a thin layer of leaves on the bottom of the jar. I put a layer of apples on them. The apples should be close to each other and not float all over the jar. If you have apples of different sizes, put the larger ones on the bottom.

So, layer by layer, I laid the fruits up to the shoulders of the jar. Do not overdo it with leaves, otherwise the abundant greenery may spoil the apples. Try to use mint (lemon balm) to a minimum. For the whole jar, 1-2 branches are enough. The last layer in the jar should be a layer of leaves.

Cooking the marinade. For 5 liters of water, we need 200 grams of sugar and 1 tbsp. l. salt. The marinade should boil for 5-6 minutes, then cool completely. Fill the apples with marinade to the edge of the jar. Cover with gauze and set aside for several days. We do not pour out the remaining marinade, but store it in the refrigerator. As the liquid dries in the jar, add the marinade. Absolutely all apples in the jar must be covered with marinade. After a few days, fermentation will begin, foam will appear, which will need to be removed. Jars sealed with plastic lids can be taken out to a cool place, for example, in a cellar. Pickled apples will be ready in 1.5-2 months.

Recipe 2, step by step: soaked apples with mustard in a saucepan

• apples - 1 kg;
• black currant leaves - 10 pcs.;
• cherry leaves - 10 pcs.;
• water - 1.5 liters;
• salt - 1.5 tsp;
• honey - 4 tbsp. l. (about 100 g);
• mustard seeds - 0.5 tsp;
• cloves - 5 pcs.;
• cinnamon - 0.5 tsp

Select ripe apples without damage. Wash.

Put the prepared apples in an enamel pan, trying to put them as tightly as possible, tails up.

Wash the black currant and cherry leaves and transfer them to the apples in a saucepan.

For pouring, put water on fire, add salt, honey, cloves and cinnamon to it.

Bring the filling to a boil, remove the resulting foam (from honey), turn off the heat, cool for a little, about 15 minutes, and pour over the apples with hot pouring.

In order for the pickled apples to turn out tasty, it is necessary that the pouring covers them completely.

Cover the apples with a plate, no load. It is important here that the apples are constantly under the pouring and do not float.

Leave the saucepan with apples at room temperature for 3 days to ferment a little, and then remove them to a cold place. After 1.5 - 2 months, the pickled apples will be ready.

Recipe 3: soaked apples in a bucket for the winter (step by step photos)

• apples of autumn or winter litter - 1 bucket.
• sugar about 400 g
• salt 3 tbsp
• raspberries, cherries, lemon balm, a few twigs.

We wash the apples with running water, remove the leaves and rotten parts. Try to pick whole fruits without damage.

Put the branches in the prepared container, leave half.

Place all the fruits on top of them.

Now cover the fruit on all sides with branches so that the apples are completely hidden. For a pleasant aroma, you can take a few sprigs of mint.

Preparing the apple marinade:

First, bring 1 liter of water to a boil, after adding sugar and salt, mix well.

Wait for the liquid to cool, then add cold water to make the volume as per the recipe. Our bucket of apples will require about 5 liters of water.

Pour our fruits to the very top.

We put a plank on top, put a load on it to make a press. Slowly add the marinade every day for a week. Then you need to move the barrel to a cool place for 1.5 months.

Recipe 4: pickled apples in jars for the winter with mint

Soaked apples in jars for the winter are an excellent snack for festive table and for family dinner. The process of its preparation is incredibly simple, and in addition, due to the lack of heat treatment, apples closed for the winter retain most of their useful qualities... This is a great advantage, because it is in the cold season that our body is so lacking in vitamins and minerals, which causes the immune system to suffer. Regular consumption of pickled apples allows you to replenish vitamin stores and strengthen the immune system, as well as enjoy their wonderful taste.

To prepare such a snack at home without sterilization, you need to choose the right apples. Not every variety can be safely stored in jars all winter, so it is better to pick up apples of late varieties, which are usually harvested in mid-autumn. They are harder and more resilient, so they can last longer.

Sweet soaked apples go very well with aromatic herbs like mint or black currant leaves. It is also very tasty to eat soaked apples with sauerkraut or cucumbers, or you can add other ingredients such as horseradish or other spices.

We offer you a simple recipe with photo tips, with which you can quickly prepare delicious pickled apples in jars for the winter without sterilization. You will surely like them for their unique taste, and your guests will appreciate your culinary talent if you treat them with such yummy.

• apples - 1.5 kg
• water - 2 l
• malt - 2 tablespoons
• salt - 1 tablespoon
• sugar - 4 tablespoons
• mint - to taste
• currant leaves - 2-3 pieces

Better prepare everything necessary ingredients in advance so that you do not have to search for them while cooking. Choose apples so that they are not damaged, and also that they are not rotten or overripe. Also, prepare in advance spices and herbs that will be used in the process of preparing soaked apples.

Rinse the apples in running water to remove dust and dirt, and rinse the jar in which you will close them. Start filling the container with apples, being careful not to tamp them too hard. Greens and spices also need to be washed and put together with the apples.

The next step is to make a pickle. To do this, in a separate container, mix sugar, salt and malt, stir it all until completely dissolved, then pour the resulting liquid into the jar of apples. Close the container nylon cover and leave for up to a week for the mixture to ferment.

After the mixture ferments, you can roll up the pickled apples in a jar with a lid and send them to the cellar to save the snack for the winter. The dish turns out to be incredibly tasty and aromatic, and you can serve it on the table on a beautiful plate or saucer.

Recipe 5: soaked Antonovka apples in cabbage with carrots

For 1 kg of apples, you need about 1-1.5 kg of cabbage. Salt and sugar can be varied in principle to your liking. Then I will explain how, and it will become clear to you.

• White cabbage - 1.5-2 kg
• Apples - 1 kg
• Carrots - 300 g
• Salt - 2 tablespoons
• Sugar - 1 tablespoon with a slide

We chop the cabbage, and it is better, if not very thin. But also not in large chunks.

For the soaked apples, I use the chopped cabbage as in the photo:

Rub the carrots on a coarse grater.

Add salt and sugar.

And now we press and grind the vegetables with our hands so that they let the juice out.

We taste the cabbage and decide what else to add - salt or sugar.

I always do this and this way of tasting has never let me down.

Put a layer of cabbage on the bottom of the dish in which you will soak Antonovka.

For cabbage - apples. Carefully close the cracks between the apples with cabbage and spread a layer of cabbage on top.

We also pour the juice that the cabbage and carrots put into the apples. If there is little liquid, take a little boiled water, add sugar and salt (not too much), stir and pour on top.

Apples with cabbage should be in liquid and the juicier the cabbage, the more juice it has.

When wet, it is better to put apples under a press: cover with a clean towel, and on top of the load and store for 10-14 days in the room.

After that, the apples need to be removed to a basement or other cool place and wait a couple of weeks.

Only now are the pickled apples, the recipe for which I described to you, are ready. You can store soaked Antonovka for a long time, until spring.

Recipe 6: soaked apples Antonovka with honey and cloves

The apples in this recipe will be ready to eat in 14 days. "Antonovka", but you can try other hard apples as well.

• Apple (Variety "Antonovka".) - 20 kg
• Honey - 600 g
• Salt (without iodine.) - 200 g
• Cherry leaf - 300 g
• Cloves - 20 pieces
• Spice Blend (Mulled Wine Blend.) - 1 pack

We take 20 kg. apples of the "Antonovka" variety.

Wash them thoroughly.

I used this container.

My cherry leaves.

We line the bottom of the container with cherry leaves.

Pour the apples into a container, not forgetting to add the cherry leaves.

We take fresh honey of the new harvest.

We use salt without iodine.

We dissolve 600 gr. honey with 200 gr. salt and mix with 10 liters. cold drinking water.

It turns out that brine, which is so pleasant in all respects, with which we pour apples and leave for three days at room temperature. Then we put it in the refrigerator or another cool place.

To add a piquant taste, I decided to add this mixture.

You can also add 20 pcs. cloves to taste.

14 days of waiting and you can enjoy the amazing taste and smell of honey apples.

Recipe 7, simple: pickled apples for the winter in jars

The process of preparing this blank is very simple and does not require large financial costs. And what comes out as a result - you and your loved ones will definitely like it. In addition, pickled apples are an indispensable snack, and for kids - a delicacy.

• 5 liters of filtered water,
• 200 grams of granulated sugar,
• 1 tablespoon salt
• fresh apples.

First, we pick apples or buy them on the market.

Then we iterate over them carefully. Spoiled apples must be set aside.

We wash good apples under a large stream of water. You do not need to cut off the tails or cut the middle in the apples.

Put the washed apples tightly in three-liter jars. If you have a small family, then 1 liter cans are also suitable.

We prepare the marinade. Pour water into the container.

Pour sugar and salt into it. Bring the marinade to a full boil.

Pour jars of apples to the brim with the finished marinade.

We seal the jars with lids and put the pickled apples for storage for the winter.

Recipe 8: soaked apples for the winter with herbs and leaves

An alternative to jams, preserves and compotes is pickled or pickled fruits. I am pleased to present to you a very simple recipe for pickled apples. Preparing this dish will not be difficult, and the ingredients can be purchased at any store, market, or simply plucked in the garden. All vitamins, without exception, are stored in such apples. Cooking pickled apples!

• Apples Antonovka grade 10 kg
• Rowan leaf 8 branches from 15 to 20 leaves each, or to taste
• Cherry leaf 8 branches 15 to 20 leaves each, or to taste
• Melissa branch about 5 pieces or to taste
• Oregano branch about 5 pieces or to taste
• Tarragon 10 kg 4 branches
• Basil 10 kilograms 5 branches
• Mint 10 kg 20 leaves
• Anise 5 stars
• Savory for 10 kilograms 5 branches (spicy seasoning, reminiscent of the aroma of pepper)
• Pure distilled water 10 liters
• Salt 100 grams per 10 liters of water

There are three types of apple peeing, simple, sour and sugar. Today we are going to cook simple pickled apples. First of all, you need to choose the right apple variety for peeing. Late varieties are most suitable, such as anise, titovka, pepin, antonovka, which begin to ripen at the end of August and ripen until the end of January. The taste of such apples is sweet and sour, they are dense and juicy. Rinse the apples thoroughly under running water to remove excess dirt, remove the damaged fruits. Leaves and stalks can be left. Transfer to a deep enamel bowl and let the excess liquid drain and dry. Now the correct selection of spices.

We take leaves and branches of rowan, cherry, lemon balm, oregano, tarragon, basil, mint, anise and savory. We wash them under running water, shake them off from excess liquid and put them in a bowl. We put a kettle full of water on the stove, turned on, on a strong level and bring it to a boil. We scald all of the above plant branches with boiling water, thus, getting rid of harmful microorganisms, drain the water from the bowl, let the branches cool, shake off excess water from them again and let them dry.

On the stove, turned on, on a strong level, put a deep enamelled 12-15 liter pan filled with 10 liters of pure distilled water, bring to a boil, add 100 grams of salt and boil for about 5-7 minutes until the salt is completely dissolved. Then let the brine cool to room temperature.

While we were preparing the brine, the apples dried up. We take another deep 12-15 liter enamel pan and put on its bottom along the branches of rowan, cherry, lemon balm, oregano, tarragon, basil, mint, anise and savory. Put a layer of apples on top and again a layer of branches on it. Thus, we lay in layers all the apples, herbs and branches with leaves. Pour apples with cooled brine so that it is about 5 fingers higher than them. We fold one meter of clean sterile gauze in half, put it on top of the apples, put a large, flat, clean plate on it.

Now let's prepare oppression, for this you need something heavy, I am a lover of cleanliness and sterility, so we take a clean three-liter jar, fill it with ordinary running water and put it on a plate, lightly pressing it down, now the apples will not float. Anyway, you still have brine, do not empty it. During soaking, apples absorb a large amount of water, so from time to time it will be necessary to add the remaining brine to the pan with the fruits.

Let the apples settle and bubble at room temperature for 1 to 2 days. Then we defend them for 8-10 days at a temperature of 15 -10 degrees Celsius. And after that, we take out the pan with apples to the cold in the cellar or on the balcony and insist for 30 - 40 days periodically adding the brine and making sure that it is always higher than the apples by at least 5 fingers. Until the fermentation process is over, the room temperature should be between 0 and -1 degrees.

Finished apples can be left in a saucepan or placed in smaller, clean containers, covered with brine and stored in the refrigerator, cellar, or a cool, well-ventilated place.

Pickled apples are served on a plate as a separate dish or as a side dish for meat dishes. Very often, pickled apples are used as a vessel for baking various types minced meat... The taste of such apples is sweet and sour, the aroma is breathtaking. I hope you enjoy the soaked apples made with this recipe. Bon Appetit!

Recipe 9: pickled apples at home in jars

X otitis save apples for as long a period as possible, while maintaining its maximum useful properties? And if we add to all this the piquancy of taste? Intrigued? The most beneficial way to preserve apples is by urinating. Soaked apples are an excellent alternative to most medicines that have come to us from time immemorial. Thus, you will be able to preserve apples without losing vitamins until the end of the summer period and even until a new harvest appears.

• apples (winter varieties) - 2.5 kg
• water - 1 l
• sugar - 15 g
• salt - 15 g
• currant leaves - 10-15 pieces

The first step is to prepare the apples: wash and dry them.

Collect the currant leaves, wash them thoroughly from dirt and dust, shake them off excess moisture and place them on the bottom of a 2-liter jar.

Cut the apples into slices, peeling off seeds and damaged areas, and then put them pretty tightly in a prepared jar.

Prepare the brine separately. Dissolve the specified amount of sugar and salt in cold filtered water. Pour apples with prepared brine, tightly close the jar with a nylon lid and put in a warm place for 20 - 25 days.

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

Previously, apples were soaked in order to prepare food 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 they only guessed about their benefits, now numerous studies have proved that pickled apples are the most important product on our table.

The apple itself is a unique fruit with an ideal balance of nutrients. No wonder they say that two apples a day eliminate the need to visit a doctor for a 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 vital 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, soaked apples contain about 1.8% alcohol, which makes them somewhat pungent in taste.

Why pickled apples are useful:

• due to the increased content of lactic acid in soaked 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, thereby increasing immunity and helping 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 harming health;
• soaked 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;
• Soaked apples have a colossal 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 eating soaked apples for everyone. But there are minor limitations. 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 soaked apples unsuitable for use by children and pregnant women.

What apples can be soaked, apple varieties for soaking

Apples with a high sugar content are suitable for urinating, which are necessary for full fermentation. In addition, the varieties for peeing should have a firm skin and a firm flesh. Based on such requirements, only autumn-winter varieties are used for urinating, for example, Welsey, Antonovka, Slavyanka, Babushkino, Orange, Ranet, Melba or Kamenichka.

You can also prepare summer varieties, but you need to wet them immediately after harvest, at the time of which they should be completely ripe. If you soak winter apples, after harvesting, they are aged for about 20 days for sufficient saccharification.

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

How many days to wet apples

The fermentation process that occurs during the peeling of apples is quite long. On average, they are urinated from 30 to 60 days. The duration of cooking is determined by many factors: the technology, the ingredients used, the temperature of the air.

Soaked apples recipe for the winter

To prepare the most simple recipe pickled apples you need:

• a bucket of apples;
• 0.4 kg of sugar;
• 3 tbsp. l. rock salt;
• leaves of mint, raspberry, cherry.

How to cook:

• Discard crumpled and rotten apples, wash the fruits and dry with a towel.
• Place 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 components in a liter of water, bring the marinade to a boil.
• After cooling the marinade, dilute with water to a volume of 5 liters.
• Pour the apples completely with marinade, put any load on top.
• Gradually add the marinade to the barrel over the course of a week.
• Move the barrel to a cold place for 1.5 months.

A simple recipe for soaked apples

The primitive method of soaking 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 soaked apples in a plastic barrel.

Preparation:

• Pour boiling water over a plastic container.
• Place 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 the resulting solution over the apples.
• Press down the apples with a plate, placing a container of water on it.
• Remove the oppression after 4 days, remove the foam that appears from the apples, close the bucket with a lid.
• Take the apples to the cellar for 45-60 days.
• 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 straight into the jar. They will remind fresh apples, but at the same time have a slight aftertaste of fermentation.

Ingredients:

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

Preparation:

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

How to cook soaked Antonovka apples

This variety of apples is often prepared according to 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 the solution over the apples.
• Cover the container with fruit and let it sit for a couple of days until the characteristic froth from fermentation appears. This will happen in about 5 days.
• Then move the fruits to storage in the cellar for 2 months.

Pickled apples in a bucket recipe, step by step

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

• Select a large butternut squash and remove the seeds and skins.

• Cut the pumpkin and cook in water until tender.
• Purée the pumpkin with a hand blender.

• Place the leaves, fruits and pumpkin puree in a clean bucket.

• Be sure to build the load for 30 days.

Pickled apples White filling

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

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

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

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

Ingredients:

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

Preparation:

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

Pickled apples with mustard

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

• Dissolve the malt in 100 ml of water.
• Stir the salt from the sugars in hot water.
• Place the leaves and mustard on the bottom.
• Place the washed apples, add the marinade.
• Set the pressure on the apples for 7 days. Keep the barrel of apples at + 20⁰С. Add water to the barrel as needed.
• Then transfer the barrel to the cellar and after two months start tasting.

Video: pickled apples

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

Pickled apples with rye flour

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

• Wash the apples and leaves, sterilize the container with the lid.
• Layer leaves and fruits in it.
• Combine all bulk products, dissolve and pour over the apples with marinade.
• Hold the apples under pressure for 3-6 weeks, and then send them to storage.

Pickled apples with straw

Pickled apples are often made using straw. This is a pretty interesting cooking method, so let's take a closer look at it.

Ingredients:

• a bunch of straw;
• 10 g 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 variety Pepin, spread the apples on paper in a cool place 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 the apples on top.
• Stir malt, boiling water (use measured water), salt, and mustard and flour until smooth.
• Pour the fruits with cooled brine, cover the barrel with sterile gauze.
• Put a wooden circle and oppression on the cheesecloth.
• Keep the fruit in a cool place for 55 days. By the end of this time, they will be ready.

Soaked apples with honey recipe

If you are a lover of everything new and unusual, prepare sliced ​​apples with honey. The sweetish taste with hints of basil and black currant will be a spicy surprise for you and you will definitely like it.

How to cook:

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

Soaked apples with cabbage recipe

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

How to cook:

• Grate the carrots 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 down firmly.
• Put cabbage leaves on top, leave the container for 14 days.
• Next, take the apples out into the cold. The product is ready for use in exactly one month.

Pickled apples are delicious and easy to cook. Try new recipes, experiment with apple varieties and delight your loved ones with fireworks of tastes!

The process of making pickled apples itself is very similar to salting and soaking.... In all three methods of preservation, the safety of products is ensured by the lactic acid contained in vegetables and fruits, which is released as a result of fermentation.

There is no significant difference between the methods of salting. They are distinguished by urinating, salting and salting, according to those products that are harvested for the winter. If these are vegetables, then the process is called salting, cabbage is fermented, and apples are soaked.

Reference! For pickling vegetables and fruits, pickles with the addition of vinegar are used.

The benefits and harms of this snack

The calorie content of pickled apples depends on the ingredients that make up the brine, and on average it ranges from 40 to 70 kcal per 100 grams. Eating pickled apples is very beneficial, since their vitamin composition does not change during the cooking process.

Pickled apples saturate the human body:

In addition, they contain a large number of different minerals.

Soaked apples will have to be excluded from their menu only for those persons to whom the attending physician has prescribed dietary meals. For people suffering from various diseases of the gastrointestinal tract, acidic foods can be harmful.

Difference in fruit varieties

The main the difference in pickling different varieties of apples lies only in the duration of soaking... For example, for autumn and winter varieties (Antonovka ordinary, Bogatyr, Orlovskoe striped), the duration of fermentation is from 1 to 1.5 months. Souring summer apples (Melba, White filling) takes much less time, from several days to 3 weeks.

How to ferment for the winter - step by step instructions

To date, there are a huge number of recipes aimed at souring apples, both separately and together with other ingredients. In addition, sourdough began to be very popular not only in a can, but also in a barrel.

In a barrel

Any autumn apple varieties are suitable for the recipe, especially those with a sour taste. Unripe fruits can be left warm for several days, and then you can try to ferment them in a wooden barrel, as our great-grandfathers did. To prepare winter harvesting, you need to take such products:

1. The first step is to boil 10 liters of water in a large saucepan. Pour sugar, salt, flour and spices into boiling water.
2. The finished marinade is removed from the stove and allowed to cool to about 35 degrees.
3. Leaves and berries should be placed on the bottom of the container, after which they are covered with two layers of apples. Rows of fruits and leaves with berries alternate until the barrel is full.
4. After the container is completely filled, the apples can be poured over with marinade. In this case, the fruits must be completely covered with liquid.
5. A load is laid on top of the apples and left warm for 14-15 days. The foam that forms during fermentation must be removed daily. After this period, the barrel is lowered into the basement, where it is stored until spring.

You can eat soaked apples prepared according to this recipe after 40 days.

Further, a visual video with a recipe for making soaked apples in a 10 liter saucepan:

In the bank

For a hostess living in a big city, three-liter jars can become the most convenient container for making soaked apples. Three three-liter jars will need the following ingredients:

Having picked up the ingredients, you can start cooking:

1. The bread is cut into small cubes and slightly dried in the oven.
2. Crackers, sugar, salt and cinnamon are poured over with boiling water. The resulting marinade is set aside.
3. Apples and leaves are laid out in layers in jars. There should not be too many leaves, otherwise the brine may sour.
4. After stacking, apples need to be poured with warm brine.
5. Banks are covered with gauze and placed in a warm place for two to three days. After the fermentation process begins, they can be transferred to a cool place. After 45 days, the apples are ready to eat.

Further, a visual video with another popular recipe for making soaked apples in a 3-liter jar:

Antonovka with cabbage

Sauerkraut apples can be made using modern plastic containers. A bucket or any other container must be scalded with boiling water before use. For this homemade preparation, you will need the following ingredients.:

Having picked up the ingredients, you can proceed to the preparation of the dish.:

1. For pickling, finely chop the cabbage, and rub the carrots on a coarse grater. Then salt and sugar are added to them and set aside to let the juice go. Apples can be cut into quarters or used whole.
2. The bottom of the container in which the salting will be stored is laid with a layer of cabbage with carrots, which is then alternated with a row of apples. All the gaps between the apples are filled with cabbage and carrots. This operation is continued until the container is completely filled.
3. Pour the juice from the cabbage and carrots onto the apples. If there is not enough liquid to cover the top layer of the workpiece, take a small amount of boiled water, add a little sugar and salt to it and pour it into the container with the workpiece.
4. The apples are covered with gauze and oppression is placed on top of them. The workpiece is kept in a warm room for about 14-15 days and then taken to the basement.

With other vegetables

Apples can be pickled with cabbage, carrots and other vegetables. For a delicious gourmet product, you can use pumpkin. Sometimes garlic is added to the container along with apples. To prepare homemade preparations with pumpkin, you will need:

For this recipe, Antonovka apples are well suited. Ripe undamaged fruits are thoroughly washed and proceeded to the fermentation process:

1. At the bottom of the container in which the salting will be stored, you need to place cherry leaves. Then apples and pumpkin are laid on top of them in two rows. The process is repeated several times until the entire container is filled.
2. Now you need to prepare the marinade. To do this, put sugar, salt and spices in a pot of boiling water. Then, the resulting composition is removed from the heat and allowed to cool to 35 degrees. Apples and pumpkin are poured with warm marinade so that they are completely covered with liquid.
3. The container with homemade preparations must be placed in a warm place for two days to ensure the beginning of the fermentation process. Then the apples are transferred to a cold place.

After about 45-60 days or a little earlier, the workpiece will be ready for use.

Fast food recipe

If you do not have time for a long fermentation, but you really love pickled apples, then you can opt for a recipe with rowan... To prepare it, you will need the following ingredients:

If necessary, the amount of food can be reduced. Cooking is carried out according to this plan.:

1. Ripe mountain ash and apples are thoroughly washed and placed in a selected container.
2. The water heats up and honey or sugar and salt dissolve in it.
3. The water is left until it cools completely, and then it is poured into a container with apples and mountain ash, and a wooden load is placed on top.

The containers are taken out for several weeks in a cold room. You can also speed up the fermentation of any apples simply by using softer varieties.

Next is a video with a recipe for making soaked apples with rowan:

How to store at home?

Store your homemade items in a cool place.... A basement or storage room is ideal for this purpose. The temperature in such a room should not drop below 0 degrees in order to avoid freezing of the liquid.

Alternative ways to save

Homemade salting is left in the same container in which it was prepared. There is no need to transfer pickled vegetables to different containers for long-term storage.

Attention! A small amount of fermented preparations taken from the barrel can be stored in the refrigerator. To do this, brine must be poured into containers with vegetables and fruits.

Pickled apples can be served either simply in a separate dish or used in various salads.... Forgotten homemade recipes used by our ancestors can not only diversify the daily menu, but also enrich the human diet with vitamins and minerals. Homemade preparations are much more useful because only natural products are used for their manufacture.