Apples have been harvested for a long time different ways. The technology was chosen depending on the desired result. At the present time, a very convenient option for housewives is a recipe that allows you to get pickled apples in 3- liter jars.

Soaked apples: which varieties are suitable for soaking

1. Late hard varieties that have a fairly dense pulp. These are apple trees, which are called "autumn".
2. Ripened fruits with a sweet and sour taste. Therefore, the harvested crop must be kept warm. Freshly picked apples are not suitable for urinating.
3. Clean, disease-free specimens. It is especially not advisable to use apples with signs of scab. In addition to the unsightly appearance, they will have a poor quality taste.

The most popular and most delicious varieties for soaking are:

• Snow Calvil;
• Pippin;
• Antonovka;
• Slav;
• Babushkino;
• orange;
• Welsey.

If it is decided to soak summer varieties, this can be done immediately after harvest. Autumn fruits for any recipe can withstand 2 weeks, winter - a month. This time is necessary for saccharification.

How to Prepare Apples for Peeing

Preparation consists in simple, but mandatory actions. The fulfillment of these conditions is necessary for any recipe for pickled apples in jars for the winter:

1. Select ripe fruits, without signs of rot and damage. Therefore, carrion is not suitable for cooking recipes.
2. Set aside apples for 2 weeks. During this time, in addition to the saccharification of autumn varieties, there will be a manifestation of minor damage, which is often invisible during harvesting. Such instances should be discarded.
3. Select fruits of medium size. Large ones take a long time to soak, small ones do not have attractiveness.
4. Define date. It should be borne in mind that the average soaking time interval, regardless of the recipe, is 1 month. Therefore, the time is chosen according to weather conditions. During the first week, the ideal temperature is from +10 °C to +15 °C, then the workpiece feels comfortable at +5 °C.
5. Prepare a container. Wash jars, dry in the sun.
6. During the soaking process, regularly remove mold from the surface.

Recipe for pickled apples for a 3 liter jar

For jars, small fruits are selected. They pass well into the neck and marinate quickly.

Wash fruits and remove leaves. Be sure to wash the jars with soda and pour over boiling water.

Then sequentially lay the components indicated in the recipe and pour in the brine. There are several filling options. They differ in the composition of the components. Some recipes call for sugar, others don't. The result is apples in 3 liter jars of different flavors.

Soaked apples in jars: a simple recipe

Additional Ingredients:

• water 5 l;
• salt - 1 tbsp. l.;
• sugar - 0.2 kg;
• cherry and currant leaves.

1. Line the bottom of the jar with leaves.
2. Lay fruits tightly, alternating layers with leaves.
3. Boil the syrup with the addition of the right amount of seasonings to the water.
4. Cool down a bit.
5. Fill jars up to the neck. Remove the remaining liquid from the refrigerator.
6. Cover with a piece of gauze, leave in the room.
7. Remove foam regularly, add syrup.
8. Take out to the cold when the foam settles.
9. Close jars with capron lids.
10. Soaked fruits can be served on the table after 45 days.

How to make pickled apples in jars quickly

Ingredients for soaking 2 kg of fruit:

• sugar, salt - 25 g each;
• water - 3 l;
• currant and cherry leaves.

Step by step recipe:

1. Lay the bottom of the jar with leaves, fruit on top.
2. Prepare a sweet-salty solution.
3. Cool, pour over apples.
4. Wrap the neck of the jar with gauze, set aside for 3-4 days.
5. Cover the soaked fruits with plastic lids, lower them onto the basement shelf.

Recipe for pickled apples in 3 liter jars with cabbage

Housewives are very fond of sauerkraut. In combination with apples, the fermentation recipe is very popular. To make the preparation with pickled fruits tasty, for 1 jar you will need the following amount of products:

• 4-5 apples;
• 0.5 kg of cabbage;
• 200 g carrots;
• 2 tbsp. l. salt.

How to cook:

1. Chop the cabbage, grate the carrots, mix the ingredients in a ratio of 3:1.
2. Salt, crush a little.
3. Cut the fruit into slices or halves (remove the core).
4. Lay in layers in a jar.

   Important! The first layer in the recipe must be from vegetables.

5. Cover the top of the filled jar with a gauze cloth, put the bowl down, leave for 3 days. During this time, juice will stand out from the cabbage, which will be collected in a bowl.
6. Be sure to pierce the mass with a wooden stick 2 times a day to remove the released air.
7. After 3 days, cover the jar with soaked fruit with a plastic lid, put in the cold.
8. You can taste the recipe in a month.

Pickled apples with kefir

Unusual ingredient of the recipe gives pickled apples in jars original taste. The cooking method is simple and interesting.

Products for 20 kg of dense fruits:

• 200 ml of kefir;
• 10 liters of clean water;
• 3 art. l. mustard powder.

Cooking process:

1. Boil water, let cool.
2. Arrange apples in jars tightly enough.
3. Cover with gauze cloth, cover with oppression.
4. Mix water with mustard powder and kefir.
5. Pour in the filling so that the fruits are covered with liquid.
6. Close jars with lids, put in a cold place.

Soaked apples in 3 liter jars with rowan

This recipe does not require pressure.

A set of ingredients:

• a handful of rowan;
• 2 kg of apples;
• 60 g of granulated sugar;
• 30 g of table salt.

Step by step recipe:

1. Boil the brine. First water, then add dry ingredients. Cool down.
2. Stir in apples and rowan.
3. Pour the brine into the jars up to the neck.

   Important! Fruits and berries must be dried beforehand.

4. Cover with lids.
5. After 3 days, put the jars on the cellar shelf.

Pickled apples with rye flour

The method is considered simplified compared to other recipes.

Products per can:

• 2 kg of apples;
• 30 g rye flour;
• 1/3 st. l. salt;
• 1.5 liters of pure water.

Detailed description:

1. Be sure to prepare the sourdough. Mix flour in a dry state with salt, pour boiling water.
2. The next step is very important - you need to rid the starter of lumps. You can use any methods, for example, mix all the ingredients of the recipe in a blender.
3. Let the sourdough cool and let it settle, then strain it with a gauze cloth.
4. Put the fruits in a jar, pour rye filling.
5. Lay down the yoke.
6. When the fruit absorbs the liquid, you need to prepare a new one and add it.
7. Store jars in a cool place.
8. Wait for the end of fermentation, it takes 1.5 months.
9. After holding the period, cover the jars with plastic lids and send to be stored in the cold.

Pickled apples with mint leaves, cherries, currants

The number of products is designed for 3 cans:

• number of apples by capacity;
• a set of leaves - cherry, currant, sprigs of mint, oregano;
• sugar - 1 cup;
• salt - 1 tbsp. l.;
• water - 5 l.

Cooking:

1. In this recipe, it is necessary to lay the fruits with leaves, place them on top, covering the fruits.
2. Boil water with sugar and salt for 5 minutes, put to cool.
3. Fill jars with cold filling.
4. The part that did not enter, send to the refrigerator. As the brine is absorbed, it will have to be topped up.

   Important! Banks should not be at temperatures above +22 °C.

5. During fermentation, the foam must be removed, and the whole pickled apples should be kept under brine, topped up as needed.
6. After the end of the process, transfer the jars to the cold (temperature not higher than +6 ° C).

Soaked apples in jars with basil and honey

Products for the recipe for 10 jars of 3 l:

• 20 kg of fruit;
• 10 liters of clean well or boiled water;
• natural honey - 0.5 kg;
• 100 g of basil sprigs and 20 g of currant leaves;
• rye flour 150 g;
• coarse salt - 170 g.

Technology:

1. Boil water, if it is not from a spring, cool slightly.
2. Add honey, flour, salt and mix well until smooth.
3. Lay clean leaves on the bottom, then alternate layers of fruits and herbs.
4. Currant leaves on top.
5. Pour marinade over, lay oppression, stand for 2 weeks at a temperature of +15 ° C.
6. Remove for winter storage.

Soaked apples with viburnum juice

Delicious and easy to prepare recipe.

Ingredients:

• 20 kg fruit:

• viburnum juice (freshly squeezed) - 2 l;
• water - 8 l;
• sugar - 1 kg;
• coarse salt - 50 g.

Subtleties of preparation:

1. Boil the brine.
2. Cool and mix with viburnum juice. It can be obtained by grinding the berries through a sieve.
3. Arrange fruits neatly in jars.
4. Pour in must.
5. Set oppression on top, put the workpiece on fermentation.
6. After 1.5 months, the dish can be served on the table.

How to soak apples with pumpkin: recipe

In this version, the pumpkin plays the role of the must, so it is better to take a large specimen.

Ingredients:

• large pumpkin;
• varietal dense apples - 10 kg;
• fresh currant and cherry leaves.

How to wet:

1. Peel pumpkin, remove seeds, cut into cubes.
2. Pour in water, simmer until soft.
3. Pound into puree.
4. Put the leaves on the bottom of the jar, then the apples.
5. Pour over pumpkin puree.
6. Put oppression, wait 1 month.

Pickled apples with cinnamon, mint and cloves

Apples prepared according to this recipe have a very effective taste.

For 1.5 kg of dense fruits, you need to prepare:

• water - 2 l;
• malt - 2 tbsp. l.;
• salt 2 tsp;
• honey 4 tbsp. l.;
• mint 2 sprigs;
• 1 cinnamon stick;
• 5 cloves.

Step by step process:

1. Put fruits, mint and spices in jars.
2. Dissolve malt in water, bring to a boil, boil for 10 minutes.
3. Cool to 40 ° C, add honey (it is impossible to hot solution) and salt, stir.
4. Pour the fruits, close the lid, store in the cold.

Some housewives boil cloves and cinnamon along with malt. You can try both options and choose the one that suits you.

Pickled apples with parsnips

Parsnip is used in preparations for the winter very often. If you add the root of the plant when soaking apples, then the quality of the fruit is excellent.

The list of ingredients is a bit unusual:

• 10 kg of dense fruits of medium size;
• 0.3 kg of parsnip root;
• 0.5 kg of wheat straw;
• 5 liters of clean water;
• 100 g coarse salt;
• 300 g of sugar sand.

Cooking:

1. Parsnip root wash, peel, cut into 2 parts.
2. Prepare the brine, leave to cool.
3. Scald the straw with boiling water.
4. Put the straw in a clean bowl, then the fruit.
5. Lay the straw and parsnip root again on top.
6. Pour the filled containers with a sweet-salty solution.
7. Close the lids, put away for winter storage.

Tarragon soaked apples

Tarragon adds spicy notes to the familiar taste of pickled apples. To prepare original recipe, you will need:

• 10 kg of winter fruits;
• 10 sprigs of tarragon;
• 0.5 kg of cereal straw;
• 5 liters of water;
• 80 g of salt;
• 0.2 kg of sugar.

Process technology:

1. Prepare a brine with boiling water.
2. Scald the straw also with boiling water, wash the tarragon sprigs.
3. Put straw at the bottom of the jar, then fruits mixed with tarragon sprigs.
4. Pour in brine after it has cooled, close the lid, put in a cool place.
5. After a month, the dish can be tasted.

Pickled apples with straw and rosemary

You will need products for a standard recipe with the addition of straw and rosemary:

• apples 10 kg;
• laurel leaves 5 pcs.;
• water 5 l;
• wheat straw 0.5 kg;
• 10 sprigs of rosemary;
• 0.2 kg of sugar;
• 80 g salt.

Walkthrough:

1. Prepare boiling brine, cool.
2. Scald the straw with boiling water, put 1/3 of its amount on the bottom of the jar.
3. Lay the fruits in layers, alternating with rows of rosemary, straw and laurel.
4. Pour the cooled mixture, take out to the cold.

Pickled spicy apples

For the recipe you will need:

• 15 kg of apples;
• 10 liters of water;
• 20 leaves of cherries and currants;
• sprigs of mint - 5 pcs.;
• 100 g of malt;
• 300 g of honey;
• 150 g of salt.

How to cook:

1. Line the bottom of the jar with leaves.
2. Alternate layers of fruit with mint and leaves.
3. Prepare boiling water, cool slightly, dissolve honey, salt and malt.
4. Fill banks.
5. Keep for a week in a room, then on a basement or refrigerator shelf.

Apples with sea buckthorn in pumpkin puree

Ingredients:

• 4 kg of fruit;
• 3 kg of ripe pumpkin;
• 0.3 l of water;
• 0.2 kg of sea buckthorn berries;
• 0.5 kg of sugar.

Technology:

1. Put apples in jars, sprinkling them with clean, dry sea buckthorn berries.
2. Peel the pumpkin from the peel and seeds, cut into small cubes.
3. Boil water, dissolve sugar in it, add pumpkin.
4. Boil, grind until puree.
5. Pour apples, put oppression.
6. Soak for a week in a room, then close the jars with lids and transfer to the cold.

Pickled apples with celery

Ingredients for 10 kg of apples:

• 200 g celery sprigs;
• 0.5 kg of rye straw;
• 5.5 liters of water;
• 0.2 kg of sugar;
• 50 g of malt;
• 80 g salt.

Cooking process:

1. Dissolve malt in 0.5 l of water, boil.
2. The rest of the water is used to prepare a boiling brine, which is made from salt and sugar.
3. Mix both compositions, cool.
4. Straw should be doused with boiling water and laid on the bottom of the jar, covering it completely.
5. Arrange fruit tightly, layering with sprigs of fresh celery.
6. Then gradually add the brine to the top.
7. Cover the jars with a lid, transfer to the cold.

Pickled apples with rowan

Rowan gives soaked apples an unusual flavor and additionally saturates with vitamins.

List of products for 10 kg of autumn apples:

• 5 liters of water;
• 1.5 kg of fresh ripe rowan;
• 250 g sugar;
• 80 g salt.

Technology:

1. Prepare the mountain ash - cut off the branches, wash, dry.
2. Boil the marinade from water, salt and sugar.
3. Cool down.
4. While the liquid is cooling, tightly mix the fruits and mountain ash into jars.
5. Pour in the marinade, cover with a lid.
6. Leave jars of soaked fruit at room temperature for 2 weeks, then lower them into the cellar.

Ways to soak apples with honey

The use of honey in recipes for urinating apples is very common. When choosing this option, you should know that this product cannot be boiled. Therefore, it is dissolved in water, the temperature of which is not higher than 40 ° C. Honey goes well with mint. Straw in "honey" recipes is replaced with currant or cherry leaves.

Ingredients:

• 2 kg of apples;
• 5 liters of water;
• 150 g of honey;
• 50 g of malt (can be replaced with 75 g of rye flour);
• 75 g of salt;
• 3-4 sprigs of mint.

Recipe preparation process:

1. Prepare the filling by dissolving honey, salt, malt or flour in water.
2. Cool, mix well.
3. Lay the bottom with currant leaves.
4. Arrange apples in 2 rows.
5. After 2 rows, lay a layer of cherry leaves and 2 sprigs of mint.

   Important! The top layer should be of leaves and mint.

6. Put the load, pour the brine.
7. Keep jars between +15°C and +18°C.

Soaked fruits will be ready in 1-1.5 months.

Whole apples with cranberries

Products according to the recipe for 20 kg of fruit:

• cranberries - 0.5 kg;
• water - 10 l;
• sugar - 0.4 kg;
• salt - 0.1 kg;
• rye flour - 0.2 kg;
• currant and cherry leaves - 20 pcs.

Step by step description:

1. Place half of the number of leaves at the bottom of the jars.
2. Lay fruit, interspersed with lingonberries.
3. The top layer is the leaves.
4. In a small amount of water, dilute the flour to a homogeneous consistency.
5. Boil the rest of the water, dissolve salt, sugar, add rye sourdough, cook for 2 minutes.
6. Remove from fire, cool.
7. Pour the fruits, lay oppression, leave for 2 weeks at a temperature of +15 ° C. Keep cold.

Soaked White Pouring

In all recipes, it is recommended to use winter varieties. But those who have tried soaked apples in jars White filling, consider this preparation the most delicious. For 2 cans of 3 liters, you will need 3 kg of white filling. The process is more like pickling because the fruit variety is very sweet.

Other ingredients:

• 3 art. l. salt:
• 9 st. l. vinegar 9%;
• 6 art. l. Sahara;
• horseradish leaves - 3 pcs., cherries - 12 pcs.;
• 12 cloves.

How to cook:

1. Put spices on the bottom of the bottles, then apples.
2. Pour boiling water over, cover with lids, set aside for 10 minutes, wrap.
3. Drain the water, bring to a boil again and pour over the fruit again.
4. Then drain again, add vinegar, salt, sugar, bring to a boil.
5. Pour the soaked apples, roll up the lids, leave to cool.

Sour pickled apples

The process of urination is divided into the following types:

• sour with rye flour;
• sweet with added sugar;
• salty without sugar.

Products for the sour option:

• 20 kg of dense fruits;
• 10 liters of cold water;
• 200 g flour;
• 150 g of sugar and salt;
• currant leaves - 20 pcs., cherries - 40 pcs.

Process description:

1. Boil water, dissolve sugar and salt.
2. Cool, mix with flour.
3. Fill jars with layers of apples and leaves, alternating between them.
4. Pour in brine, put oppression, leave in a warm room with a temperature not lower than +15 ° C.
5. After 2 weeks, transfer the jars to a cold place.

Sweet pickled apples

In this case, the amount of honey or sugar is slightly increased compared to the classic recipe.

Components for 10 l filling:

• honey - 0.3 kg or sugar - 0.4 kg;
• rye flour - 0.1 kg;
• salt - 0.15 kg;
• cherry and currant leaves.

Apples for the recipe will require 20 kg.

Description:

1. Arrange apples and leaves in jars, alternating in layers.
2. Lay the top layer of leaves.
3. In warm water, dissolve the components for pouring - honey, flour, salt
4. Mix, pour over apples.
5. Place the load, hold for 1.5 months in a room with a temperature of +17 °C.

Conclusion

soaked apples in 3-liter jars are not only tasty, but also very healthy. This is a simplified version for modern housewives, who do not always have a place to put a barrel or pan.

Soaking, which lasts from one to one and a half months, is the easiest method of harvesting apples for the winter. Soaked fruits, retaining their original taste and most of their useful properties, can be stored until mid-summer next year. It all depends on the variety and method of fermentation.

The most suitable are late-ripening hard fruits. There are many soaking methods and each of them is good in its own way.

For urination, it is better to take hard, sweet and sour-sweet autumn-winter varieties - the more acidic the fruit, the worse they are stored. The most commonly used is Antonovka - the most common variety in Russia. Anise, titovka, autumn striped are also suitable. Fruits are selected only whole, without rot, damage and dark spots.

Before harvesting, apples must first be kept in a cool place for 2 weeks, laid out in one layer, so that they do not touch each other on the balcony or in the basement, and soak the leaves and branches prepared for seasoning in cold water for 2 hours .

It is important to observe the optimal temperature regime of urination - in the range from + 15 ° C to + 22 ° C. At lower temperatures, the production of beneficial lactic acid bacteria slows down, at high temperatures, harmful ones begin to develop: fruits turn sour and become inedible.

It is better to use non-oxidizing dishes for blanks - enameled pots, buckets, wooden and ceramic barrels, glass jars. Before use, the container should be thoroughly washed with soda and scalded with boiling water.

For the period of urination, you need to make a supply of marinade, since apples absorb moisture and it will be necessary to top up the brine.

Pickled Apple Recipes

There are no strict rules on how to wet fruit. There are only optimal conditions for the development of beneficial bacteria, which must be strictly observed so that the blanks are edible and harmless.

As for the recipes, they were all created experimentally. Therefore, when choosing ingredients, everyone has the right to add or remove something in accordance with their taste preferences.

For the recipe you will need:

• 20 kg of apples;
• 3 kg of mountain ash;
• 500 gr of granulated sugar;
• 50 grams of salt;
• 10 liters of water.

Boil water, cool slightly, then dilute sugar and salt in it. Put the washed apples in a large container, sprinkle them with mountain ash, pour the marinade over and press down with oppression. For 5-7 days, the container is kept at room temperature (at the same time, it is necessary to ensure that the fruits are constantly covered with liquid, as they absorb it), and then exposed to the cold - basement, refrigerator, open balcony. A month later, the blank will be ready for use.

Apples with sea buckthorn in pumpkin juice

Fruits prepared according to this recipe are sweet, golden in color and very healthy. Necessary:

• 4 kg of apples;
• 100 gr of sea buckthorn berries;
• 1 medium sized ripe squash

Washed fruits and berries are placed in a container and poured with pumpkin juice. It is prepared from a peeled vegetable by boiling, with the addition of a small amount of water. After the pulp is cooked, it is kneaded, cooled - the resulting mixture is the marinade. The fruits filled with it are pressed down with oppression, and the further technological process is similar to the previous recipe.

Soaked fruits with honey, basil and mint

The apples of this recipe are crispy, with a sharp-sweet taste and a pleasant aroma. For this result, you need a marinade of the following ingredients:

• 10 liters of water;
• 500 gr of flower honey;
• 170 gr of salt;
• 150 gr rye flour.

Water is brought to a boil, cooled to a warm state. Then all the components are poured into it and mixed until completely dissolved - the marinade is ready. The bottom of the container is covered with a layer of currant leaves, and then layer by layer, interspersed with basil and mint leaves, fruits are laid (leaves should be on top), brine is poured and pressed against the load. It is necessary to pickle apples in a cool place at a temperature of + 14-17 ° C for up to 42 days.

Sour pickled apples

Sour pickled apples with cherry leaves have become a classic. They can give a special sourness to any winter salad.The ingredients for this recipe are as follows:

• 150 gr of granulated sugar;
• 150 gr of salt;
• 4-5 handfuls of cherry leaves;
• 10 liters of water.

Dissolve sugar and salt in boiling water and set aside. Lay the washed fruits in layers in a container, shifting them with cherry leaves, pour in brine, press down with oppression and put in the basement for 2-3 weeks, after which you can try the finished product.

Fruit with mustard

Apples according to this recipe are obtained with an interesting spicy taste. The composition of the brine is:

• 3 cups rye flour;
• 10-12 teaspoons of mustard powder;
• 100-120 grams of salt;
• 3-4 handfuls of rye straw;
• 10 liters of water.

Boil rye flour in boiling water, stirring so that lumps break, and separately steam mustard. Dilute the resulting mixtures together with salt in cold boiled water. Cover the bottom of the tub with washed straw, put fruit in it, pour marinade over it and set oppression. It remains only to withstand it in the basement for 30-45 days and the spicy product will be ready.

Soaked Antonovka with white cabbage

For this recipe you will need:

• 1 kg antonovka;
• 1.5 - 2 kg of cabbage (medium head);
• 0.3 kg of carrots;
• 2 tbsp. spoons of salt;
• 1 st. a spoonful of sugar.

Cabbage must be chopped, carrots grated, then, sprinkling them with salt and sugar, knead with your hands so that the juice stands out. A mashed mass is placed on the bottom of the container, and then apples are placed in layers interspersed with it. The mixture should be covered with juice on top. If it is not enough, you need to add cold boiled water, with salt and sugar dissolved in it.

Press the workpiece with oppression and put it in a warm room for 2 weeks (the kitchen is well suited for this), the apples sauerkraut with cabbage are ready.

Then it is placed in the refrigerator or put in the basement, and after 2-3 weeks the dish will be ready. The cabbage in this recipe is also delicious.

In the absence of a basement, any of these recipes is applicable for storing blanks at home in the refrigerator. To do this, it is enough to observe the proportions of the ingredients when preparing the required volume of marinade.

Most recipes for urinating apples have been lost today, as this type of preparation has lost its popularity. But if you wish, observing the preserved technological rules and optimal conditions for the development of beneficial bacteria, you can provide yourself with tasty fruits that have retained almost all of their nutritional properties until the next harvest. Moreover, you can choose any taste in accordance with your preferences, experimenting with seasonings.

How nice it is to eat summer fruits in the winter! Especially after a hard day at work, after a long stay in the cold. The recipe for soaked apples at home is something that will decorate life, betray it with a pinch of summer and warmth. Moreover, the method of their preparation is simple and interesting.

A simple recipe for pickled apples at home in jars

What varieties of apples are best to soak? Answer: you can soak fruits for every taste.

To wet these fruits, you need to find the following:

• Apples (it is better to choose autumn or winter varieties).
• Sugar (for 1 kg of apples there are 200 grams of sugar).
• Salt (no more than a tablespoon, otherwise the fruit will be salty).
• Cherry and currant branches (raspberry branches are also suitable).

So, make pickled apples in a simple way need like this:

1. Fruits should not have any damage, so you should choose only fresh and high-quality ones.
2. At the bottom of a deep pan you need to put branches with leaves. Fruits are placed in the second layer so that there is space between them. The rest of the branches should "cover" the fruit. You can also do it in a bucket.
3. Now you need to do the marinade, preparing it is quite simple. Add sugar and salt to a pot of boiled water. The fruits are poured with this and covered with a wooden lid.

Marinade must be added to the pan throughout the week. After that, the soaked fruits are taken out to a cool place and infused for about 40 days.

The easiest recipe for pickled apples (video)

Soaked apples in a barrel or bucket

Before you quickly pickle these fruits in a bucket or barrel, you should prepare the following products:

• Apples (Antonovka is suitable).
• Currant leaves.
• Salt, sugar.

The cooking plan is as follows:

1. Apples need to be wetted along with their leaves and twigs, so all this must be washed well and cleaned of dirt.
2. Now you need to prepare the brine. To do this, boil water, for one bucket of apples you need 10 liters of water. Then spices and honey are added to boiling water.
3. At the bottom of the bucket you need to put currant leaves. The fruits are laid out in the second layer, after which you can pour in the brine. It should completely fill the apples.

The bucket (barrel) is placed in a cool place, and its top is necessarily covered with something heavy. Pickled apples in brine should be infused for 3 weeks.

Soaked antonovka apples at home

For the winter, these fruits can be properly preserved in jars. However, they must first be fermented.

To do this, prepare the following ingredients:

• Apples (variety "Antonovka"). The amount of fruit depends on the amount of preservation desired. For one jar, you need to take approximately 1.5 kg of apples.
• Brine water.
• Currant or cherry leaves. You can also take melissa and mint leaves.
• Some sour berries, such as viburnum or cranberries.

So, now you can start cooking:

1. All fruits must be thoroughly washed. If they have leaves, then they should be removed. All leaves also need to be washed.
2. The container in which the fruit will be cooked must be washed with soda, and then lightly poured over with boiling water.
3. The bottom of the container is “covered” with twigs and leaves of the above plants. Then at the bottom to the leaves you need to put some sour berries and only then - apples.
4. A layer of apples in a jar should alternate with a layer of leaves and berries.
5. The top of the jar must be tightly covered with leaves so that the fruit is not visible at all.

The marinade is prepared as standard: you need to add sugar, salt, honey (optional) to boiled water. It is strongly not recommended to salt it. For one jar, 1.5 liters of brine is boring. The marinade is poured into jars, after which they can be rolled up.

Recipe for pickled apples for the winter

Pickled apples are one of people's favorite winter desserts, which is why they are often made. However, in order for everything to work out correctly, you should know some nuances.

Ingredients:

• Fresh fruits of apples.
• Water (0.5 l of water per 1 kg of fruit).
• Sugar.
• A pinch of salt.
• Any spices (to taste).
• Horseradish and currant leaves.

1. Fruits for fermentation should be taken of medium size, preferably winter varieties. All apples need to be cleaned of dirt.
2. It is desirable to ferment them in a large wooden barrel, but you can also do this in a bucket. At the bottom of the container you need to put cherry or currant leaves, then apples. To properly ferment these fruits, they should be placed very close to each other. This is the main difference between soaked and pickled apples. When they are soaked, space should be left between them, which is not recommended when fermenting.
3. Filling for fermentation is made from water, salt and sugar. In fact, it is ordinary sweet water.

Fruit must be infused for 7-8 days.

Soaked apples with mustard

Products:

• Apples.
• Mustard or mustard powder.
• Sugar, salt.
• Currant leaves.

Cooking plan:

1. With mustard, these fruits are crispy. Clean fruits should be covered with sugar and mustard powder and left to infuse for 1 hour.
2. While the fruit is infused, you can do the marinade. To do this, sugar and salt should be dissolved in boiled water.
3. Apples are poured with marinade. They should be covered with a wooden lid on top and put something heavy on it, for example, a bottle of water.
4. You can eat fruit when at least 35 days have passed.

Recipe for soaked apples with rye flour

Ingredients:

• Apples.
• Salt, sugar.
• Water.
• Rye flour.
• Currant and cherry leaves.

The preparation process includes the following points of the plan:

1. First you need to prepare the banks. They must be sterilized by dousing with boiling water.
2. Clean apples are placed in jars along with plant leaves. You can also put some cherry branches in the jar.
3. In salty-sweet water, which will be used as a filling for fruits, you should add the flour mixture prepared in advance. For this 200 gr. Rye flour must be poured with warm water and mixed. What should be the consistency? The mixture should resemble fatty ryazhenka.

Mix the flour very well in the brine. Then you can fill them with jars of fruit.

Recipe for pickled pears at home

Pears should be soaked in the same way as apples, but there are a few differences.

Grocery list:

• Pears.
• Sugar.
• A pinch of salt.
• Currant leaves (you can also take cherry).
• Water.

Cooking:

1. Pear fruits should be washed, peeled, and then cut into pieces. You can cut the fruit in half, but be sure to remove the core.
2. In a deep saucepan, a marinade is made for pouring pears. In hot water, you need to dilute sugar, a little salt and flour mixture. Rye flour can be replaced with breadcrumbs. Crackers, like flour, are poured with warm water and mixed.
3. Cherry, currant and horseradish leaves are placed in sterile jars, alternating with fruits. You can add berries if you like.
4. Banks are filled with prepared brine. Now they can be rolled up. Before rolling the lid, it is recommended to pour boiling water over it.

How to wet apples (video)

Here are some simple recipes for soaked and pickled fruits. You can go according to the standard scheme and do everything according to the recipe, or you can get creative and come up with something special, for example, add an exquisite spice to the marinade.

Many owners of garden plots are faced with the problem of processing a large crop of apples. One of the best harvesting methods is soaking. Soaked apples prepared on your own are not only a tasty snack, but also an excellent treat for festive table, ingredient of salads, garnish for meat, stuffing for pies. The preparation of this delicacy does not take much time and effort, and the ingredients for recipes can be found in almost every home.

Preparation for soaking

apple soaking process is to convert fructose into lactic acid and alcohol. As a result of fermentation, a sour-sweet soaked taste is obtained, which both adults and children like so much. For cooking, you will need certain varieties that are distinguished by elastic pulp, dense skin and noticeable sourness. It is best to take autumn and winter varieties: Antonovka, Bogatyr, Anis, Babushkino, Kamenichka, Borovinka. It is undesirable to take summer varieties, because due to the loose pulp they fall apart during the cooking process. Fruit must also meet the following criteria:

• the same average size;
• hardness and density;
• sour taste;
• removed, not fallen;
• no red blush.

It is necessary to take fully ripe specimens, not spoiled by diseases or pests. Before soaking, the fruits need to lie down in order to sugar. Autumn varieties are left for 14 days, winter - for 25-30.

Pickled Apple Recipes

Oak barrels are considered the best containers for soaking, but in the conditions of an apartment, blanks are made in glass jars with a volume of 3 and 10 liters, as well as in a bucket. Which recipe for pickled apples at home the hostess chooses depends on the preferences of family members. There are a lot of options.

Classic recipe in a jar

Soaked apples Antonovka at home, they turn out great in glass containers. They are convenient to store even in a small apartment. For cooking you will need:

Intact fruits are thoroughly washed in warm running water. Cherry and currant leaves are placed at the bottom of sterilized jars, after which the whole apples are placed close to each other. After two rows, put the leaves again and continue until the jar is full.

For brine, boil water, dissolve salt and sugar in it, cool to 30 degrees and pour apples. From above you need to put a load so that the fruits are under water. The jars are kept warm for several days to start the fermentation process. It can be determined by the foam that appears on top. After that, the blanks are cleaned in a cool place for about 60 days.

sweet apples

To make fruits sweeter, among the ingredients are malt and honey. Would need:

• fruits - 10 kg;
• honey - 200 g;
• salt - 80 g;
• malt - 50 g;
• water - 5 l;
• cherry and currant leaves.

Currant leaves are laid out at the bottom of the container, the fruits are placed on top with tails up. Then comes a layer of cherry leaves, and the layers are repeated until the jar is full. The load is placed on top.

For brine salt, honey and malt are dissolved in warm water. Instead of malt, you can take 75 grams of rye flour. When the liquid has cooled, it is poured over apples without removing the load. Pickled apples reach readiness in a month and a half.

The optimal mode for their storage: +15 - +18 degrees.

Sour apples with the addition sauerkraut would be a great addition to fried potatoes, as well as an appetizer for strong alcoholic drinks. To prepare such a treat, you will need the simplest ingredients:

• apples - 3 kg;
• cabbage - 4 kg;
• carrot - 2 pcs.;
• sugar - 50 g;
• salt - 80 g.

Finely chopped cabbage and grated carrots are sprinkled with salt and sugar and stirred until the juice stands out. A layer of cabbage is laid at the bottom of the container, then fruit. Repeat layers until jar is full. Cabbage should be on top. Vegetable juice is poured into a jar. If it is not enough, then you should prepare a brine based on 1 liter of water, one tablespoon of salt and sugar.

For several days, the workpiece is kept in the room so that it ferments, then it is removed in the cold. The result can be assessed after 30 days.

With mustard

Simple recipe for pickled apples for the winter with mustard will appeal to those who love savory snacks.

Ingredients:

• fruits - 10 kg;
• granulated sugar - 200 g;
• salt - 100 g;
• malt - 50 g;
• mustard powder - 2 tbsp. l.;
• water - 5 l;
• currant and cherry leaves.

Leaves and mustard are placed in jars, then apples are laid out in layers close to each other. From salt, sugar and water, you need to prepare a brine, add malt to it and soak the fruits so that they are covered by about 5 cm. A load must be placed on top.

During the week, the blanks should be soaked at a temperature of 20 degrees, periodically adding water. Then the containers are transferred to a cellar or other cold place. You can eat soaked fruits after two months.

Recipe with lingonberries

Many housewives know how to soak Antonovka apples for the winter, but there are a lot of recipe options, so you can always learn something new for yourself. . Apples with lingonberries They make a great snack that all family members will love.

Ingredients:

Grape leaves line the bottom of the container, lay the apples on top with the stalks up. The layers are repeated, sprinkling each layer with cranberries. Leaves should lie on top, oppression is laid on them. For the brine, dissolve the sugar in boiling water. Pour apples with cooled liquid, set oppression. For ten days, you need to ferment apples in a warm place. When the foam rises, the container is clogged and taken to the cellar.

Harvesting in a bucket

In a city apartment, it is impossible to ferment apples for the winter in a barrel, but it is quite feasible to make a harvest in a bucket. For this, an ordinary enameled bucket without rust and chips with a volume of 10 liters is suitable. The dishes must be thoroughly washed with boiling water and soda and rinsed in plenty of running water. The recipe for pickled apples in a bucket can include a variety of ingredients. For instance, you can cook fruits with the addition of honey.

• apples - 6 kg;
• honey - 200 g;
• salt - 1 tbsp. l.;
• water - 3 l.

Prepared and thoroughly washed apples are tightly placed in a bucket with tails up. To make a brine, salt and honey are dissolved in hot water and, after cooling the liquid, pour it over the fruits. It should be remembered that the temperature of the water in which honey is placed should not be higher than 40 degrees.

After pouring the fruit with brine, oppression is placed on top, which can be a wooden circle of the desired diameter, a plate or a lid. In the heat, the workpiece wanders for two weeks, liquid is added as needed. The finished snack is stored on the balcony or in another cool room.

Attention, only TODAY!

Soaked apples "Antonovka" at home - this is the easiest, most delicious and popular way to harvest fruits in the winter. It is customary to ferment fruits in tubs or barrels made of wood, but glass containers are also suitable for urban conditions. For more flavor, along with apples, you should use fragrant herbs, leaves of berries, shrubs, mint. Together with fruits, you can ferment cabbage and lingonberries - it turns out a very juicy and appetizing snack.

The specific taste of soaked apples is familiar to everyone since childhood. For such an appetizer, the main thing is to choose the right kind of fruit. A good choice would be the Antonovka variety, as it has dense flesh and a harmonious combination of sweet and sour tastes. For the recipe, it is better to use ripe fruits, and unripe ones are recommended to be kept for several days just in an apartment.

1. Traditionally, apples are soaked in a tub. They are laid with the stalks up so that the fermentation process goes faster. Layers of cherry and currant leaves are distributed between the fruits.
2. We make a pickle. A kilogram of fruit takes 1.5 liters of boiled water, four tablespoons of white sugar and a spoonful of salt.
3. We add the prepared brine to the fruit, put a load on top and cover the “construction” with clean gauze.
4. Apples need to be kept warm for several days to start the oxidation process. After that, we clean them in a cool place for 1.5 months.

If you didn’t have a wooden tub in your arsenal, and you don’t want to mess with banks, then a simple enameled bucket will come to the rescue. The main thing is that the container is free of rust and chips.

Before starting the process of soaking apples, the container must be treated with hot water, dissolving soda in it, and then rinsing it well with plain water. We need apples whole, without defects, of medium size.

Cooking method:

1. The displacement of a standard bucket is eight liters, so we will take 6 kg of apples. For the marinade, prepare 180 g of salt and granulated sugar. We also need raspberry and currant leaves (approximately 15 pieces each).
2. We wash the leaves of berries and fruits. At the bottom of the container we lay out the berry leaves and put the fruit with the stalks up. We also make a green layer between the apples.
3. In boiled water, stir salt and granulated sugar. Pour the resulting brine to the fruit, cover the bucket with a cloth and keep for three weeks in a cool, dark place.
4. As soon as the pulp of apples is salted, the fruits can be transferred to jars along with the marinade, close them with a lid and put in the refrigerator.

The classic recipe for soaked apples involves the addition of sugar. But honey will give the fruit a special sweetness, and mustard will make its taste sharper and allow the fruit to retain its density after salting.

Cooking method:

1. We cover the bottom of the tub with straw, put the first layer of apples on it, then straw and fruit will go again, and so on to the top of the container. Straw can be replaced with leaves of berry bushes and fruit trees.
2. For brine in ten liters of water, dissolve a glass of granulated sugar, half a glass of salt, three tablespoons of mustard and two tablespoons of honey. As soon as the marinade boils, turn off the heat, give the composition time to cool, and then pour apples over it.
3. We close the fruit with straw, cover the tub with the contents with clean gauze and fix it with a metal ring. We put oppression on top.
4. We remove the snack in a cold place for 1 - 1.5 months.

Soaked apples "Antonovka" in jars

Soaked apples are a truly Russian product, because even our great-grandmothers knew how to preserve all the benefits and taste of this fruit until spring. There are many recipes for sourdough apples with different additives, but they are all designed for large barrels. Today's housewives are modern city dwellers who cook pickled apples in ordinary three-liter jars.

Cooking pickled apples in jars:

1. We take whole fruits of apples. Large fruits are cut into slices, small ones can be left whole. We lay out the apples in clean three-liter jars.
2. Let's prepare the brine: for five kilos of fruit you will need 2.5 liters of water and a spoonful of white sweet sand and salt. We add dry ingredients to water, boil and then fill jars with their contents with hot marinade.
3. We cover the containers with lids and send them to the refrigerator. If after a month the fruits are not salted, then we just wait another half a month.

With rye flour

"Antonovka" is the undisputed leader among other varieties for the preparation of pickled fruits. And the use of rye flour will give them a special delicate taste and aroma.

In order for apples to remain dense after soaking and cause appetite, it is worth using cherry and currant leaves.

Cooking method:

1. We take ripe apples without defects. We wash the fruits from dust and dry them well.
2. The container in which the fruit will ferment should be poured over with boiling water, dried and covered with leaves on the bottom.
3. Lay the apples on top, cover them with leaves and fill the container in layers. The final layer should be from herbs.
4. For brine, we need ten liters of water (for 10 kg of apples), a glass of sugar and rye flour, as well as 130 g of salt.
5. In boiling water, stir salt, flour and sweetener. Cool the marinade and pour into a container with apples. Fruits should completely go into the brine, for this it is worth pressing them with oppression from above.
6. We keep the workpiece in a dark place, and after a week we rearrange it in a colder place, for example, in the cellar. After 1.5 months, it will already be possible to eat soaked fragrant apples.

Cooking with cabbage

Soaked apples with vegetables are not only appetizing, but also very healthy. When urinating, apples, together with cabbage, form trace elements necessary for the body, so this preparation should definitely be included in your diet in winter.

Cooking method:

1. For the recipe, we will take 3 kg of apples and the same amount of cabbage, as well as three carrots, three tablespoons of salt and two tablespoons of white sugar.
2. We sort out the apples, chop the cabbage, three carrots on a grater. We mix the carrots with cabbage, sprinkle with salt, sugar and knead the vegetables well with our hands so that they highlight the juice.
3. Layer apples and vegetables in a bowl. We close all the gaps with cabbage, and the final layer should also be from vegetables.
4. If your cabbage is not very juicy, then you can add a little boiled water to the apples.

We put a load on top and leave the apples with cabbage for 7 - 9 days at a temperature not lower than 14 degrees. Then we rearrange the workpiece in a colder room for three weeks. The benefits of pickled Antonovka apples have long been proven by nutritionists, but those who have stomach problems should not get carried away with such a dish.

The benefits of pickled apples

1. Not many people know, but pickled apples bring invaluable help to our body, especially in the fight against fungal, viral and bacterial diseases. Pickled fruits contain a large amount of ascorbic acid, which acts as a very strong antioxidant.
2. Soaked fruits have a beneficial effect on the functioning of the gastrointestinal tract. First, they have more pectin than before soaking. Secondly, in terms of the amount of probiotics, they are not inferior to yogurt and other fermented milk products. Therefore, the use of such a snack will speed up metabolic processes in the body, as well as restore the functioning of the intestines and stomach.
3. An important point is that pickled apples contain calcium, iron, zinc and vitamin D. All these elements are necessary for the normal condition of bones, joints and cartilage.
4. Women should pay special attention to such an appetizer, because it will help maintain their figure and beauty. If you include pickled fruits in your diet, the skin will become more elastic, acne will disappear and small wrinkles will be smoothed out.

Rye straw can be used for rinsing fruit, which will give the fruit a special taste, aroma and beautiful color. The main thing is that the straw is fresh, without unpleasant odors and foreign aromas, as well as mold.