How to soak apples at home in jars, plastic barrels, buckets: the best recipes for the winter. What apples and varieties of apples can be soaked for the winter: list, names

Soaking apples began many years ago. Soaked apples have excellent taste and retain all their beneficial properties. In addition, such preparations cannot be called expensive if you make them yourself and at the height of the season. The main thing is to choose the right variety and follow the recipe exactly, and the result will not take long to arrive.

Soaking apples began many years ago.

One of the main conditions for successful harvesting is the correctly selected variety of apples. Not everyone is considered suitable for urination. Antonovka is considered the ideal variety, but other, well-ripened, firm late varieties can also be used. Among the best varieties are the following:

pippin;
snow calvin;
titovka;
grandma's;
tablet

You can also use harder varieties, but they need to be prepared in advance. Before you start soaking, you need to let them sit for at least 14 days.

Soaked apples in a jar for the winter (video)

Quick recipe

You can cook apples quite quickly. At the same time, the taste remains impeccable, but the waiting time is reduced as much as possible. This recipe is ideal for the most impatient and for those who simply cannot keep up with such preparations. All you need to do is prepare all the necessary products to get started:

10 kg apples;
250 g sugar;
1.5 kg of rowan;
50 g salt;
5 liters of water.

Soaked apples are a traditional Russian dish, known since ancient times as one of the ways to preserve the apple harvest. When soaked, the fruits remain juicy, crisp, retain useful substances, and almost the entire composition of vitamins contained in a fresh apple becomes slightly carbonated in taste. The recipe is not complicated, if you would like to cook it. You can serve the appetizer on its own or as an addition to salads, side dishes, meat and fish dishes.

Contents of the article:
1. What fruits are suitable?

What fruits are suitable?

It is recommended to use exclusively late winter or autumn varieties of apples for preservation - Semerinko, Korey, Anis, Antonovka or Pepin. These fruits have a sweet and sour taste, which is more beneficial when urinated. Before fermentation, the apples must ripen; for this, it is recommended to keep the picked fruits warm for about a week.

We select containers

For soaked apple fruits, bulk containers are required - 10-liter tubs or wooden barrels. Instead, it is permissible to take glass cylinders of the same volume with a hermetically sealed lid. In a city apartment, where there is no space to store large containers, you can use 3-liter cylinders.

Wetting apples in a tub

First you need to prepare the barrel. Pour water into it and leave it for a day, then wash and rinse well. It is recommended to scald a wooden container with boiling water; this will destroy microorganisms that may interfere with long-term storage of the product. Straw spilled with boiling water - rye or wheat - is placed at the bottom of the container. It improves the appearance of apples and the aroma of the final product.

Apples in glass containers

The simplest way to prepare soaked apple fruits is to marinate them in glass containers. The choice of container volume is at your discretion. To improve the taste, as well as to add crunch, plant leaves - currants, cherries or mint - are added to the marinade. To make the apple product cook faster, you can use kvass powder. Apples according to this recipe are served with sauerkraut, cucumbers or lingonberries.

You can simplify the preparation of snacks using simple tips:

instead of a wooden barrel or glass container, it is allowed to use large-capacity enamel pans or 5-liter plastic buckets;
any selected container must be well cleaned with a soda solution and doused with boiling water;
for the load, a small container of water is used, which is placed on a flat dish laid on top of the fruit;
the fruit gradually absorbs the brine and its quantity must be constantly replenished, otherwise the top layer of apples will be dry and unsuitable for consumption. Or immediately add more water;
Fruits need to be laid with their tails up, so they will be better saturated with brine, and the fermentation process will speed up;
To soak 1 bucket of apple fruits, take at least 6 liters of marinade.

Pickled apples recipes

Here you can choose the option for preparing apples to your liking. Select additional ingredients and brine options for filling.

Soaked apples with rowan berries

To prepare the delicacy using this method, you will need red rowan fruits, which will add a slight bitterness to the dish and a pleasant color and aroma. The components are taken in the following proportions:

6 kg. apples of a suitable variety;
0.8 kg. ripe rowan fruits;
2 handfuls of fresh currant leaves;
50 g of granulated sugar or honey for each liter of water;
10 g iodized (or regular) salt.

Urine technique:

Arrange the apples in layers in the prepared container and add rowan fruits between the fruits.
For the marinade, boil water, add salt and sugar (honey). Stir until the bulk components dissolve.
Pour the sweet-salty liquid all the way to the top so that it covers the apples.
Cover the container with gauze or a breathable cloth and leave until fermentation begins.
After 2-3 days, remove the cloth and collect the resulting foam.
Cover the container with an airtight lid and keep it cool for at least 1.5 months.

Soaked apples with mustard

This is one of the simplest snack options that can be prepared at home. Products required in the following ratio:

2500 g apples (Semerinko or Antonovka);
5 l. water;
currant leaves to taste;
1.5 tablespoons mustard;
0.5 cups crystal sugar;
50 g iodized (or regular table) salt.

To make soaked apples you need:

Pour water into the pan, add salt, sugar and mustard. Boil the ingredients. Cool.
Place currant leaves on the bottom of the container prepared for pickling apples.
Place apples on top.
Pour the cooled marinade over the contents.
For the first week, keep the apples at a temperature of +20 to +25 degrees.
The product should spend the next 14 days in a room with a temperature of up to +18 degrees.
After this, cover the container with an airtight lid and place it in a storage location.

Barrel apples with cabbage

When soaking, the natural taste of apples is not lost, microelements and nutrients are preserved. For this recipe, prepare the necessary products:

6 kg. apples of Semerinko, Antonovka or other varieties;
8 medium carrots;
4 tbsp. l. crystal sugar;
8 kg. fresh cabbage;
6 tbsp. salt.

The canning algorithm is as follows:

Wash the cabbage and chop finely.
Grate the prepared carrots.
Mix vegetables, add salt and sugar. To make the cabbage soft and release juice, you need to knead it well with your hands.
Wash the apples, place them in a marinating container, and fill the gaps between the fruits with chopped vegetables.
Cover the fruit and vegetables with a thick layer of cabbage leaves (up to 5 cm).
Pour cabbage juice into the container with the preparation; if it does not cover the apples, then it is permissible to pour in several glasses of cold water with salt and sugar previously dissolved in it (1 tablespoon of each bulk component per glass of water).
Place a flat-bottomed dish on the cabbage leaves and press it down with pressure (you can use a pan or jar filled with water).
Apples should be kept in a warm room for 14 days. Then the products are sent to a cool place for the same period.

Soaked apples with honey and fresh mint

Apples from this recipe will be sweet in taste and have a pleasant mint aroma. Even those who are watching their figure should not neglect the snack. The following ingredients are prepared for the dessert:

2-2.5 kg. apples (depending on size);
5 l. drinking water;
150 g honey;
75 g table salt;
cherry, currant, mint leaves;
50 g malt (can be replaced with rye flour).

Method for preparing apples:

Place currant leaves on the bottom of the prepared container.
Place apples in 2 rows on top.
“Cover” the apples with cherry leaves.
Place two more layers of fruit and cover them with peppermint leaves.
Repeat the procedure for 2 layers of apples, alternating the leafy covering between them.
Place the 6th apple layer. On top are all the remaining leaves - currant, cherry and mint sprigs.
Cover the container with a flat dish and place under pressure.
To make brine, take water, boil it, dissolve honey, salt and add malt (or flour). Cool.
Pour the marinade in a thin stream into the container with apples. In this case, there is no need to remove the oppression. The liquid must cover the weight that covers the fruit.
Apples are soaked for about 6 weeks at a temperature of 16-18 degrees Celsius.

Pickled apples with lingonberries

Fruits prepared according to this recipe are a storehouse of useful substances. This is because they are marinated fresh, without additional heat treatment. To prepare a “vitamin” snack you need:

2.5 kg. apples;
250 g lingonberry berries;
250 g crystal sugar;
grape leaves;
1.25 l. drinking water (may be increased if necessary).

Algorithm for preparing snacks:

Prepare the fruits - wash them and place them in a container.
When using a wooden tub as a container for soaking apples, boiling water is poured over it, and the bottom is lined with currant, grape or cherry leaves. You can use straw as bedding.
Lay the apples in layers, sprinkling each layer with lingonberries (and plant leaves if desired).
Cover the last apple layer with grape leaves.
Prepare the marinade. To do this, dissolve sugar in boiling water. Cool the mixture.
When the brine has cooled, pour it into a container with apples.
Cover the top with a wooden circle or a flat dish with pressure.
The barrel of apples is placed immediately in a place of long-term storage. If apples are urinated in a small container, then it is first placed in a room with a temperature no higher than +18 degrees.
During the first 10 days, an active fermentation process will take place, causing foam to appear. After this period, the container with apples and lingonberries can be sealed.

Soaked apples in pumpkin juice with sea buckthorn berries

This custom recipe differs from others only in the filling used. Instead of sweet-salty brine, fresh pumpkin juice is used here. Vegetable filling prevents apples from changing color and turning black for a long time after being removed from the storage container. So, the necessary components:

2 kg. “autumn” apple fruits;
75 g sea buckthorn berries;
water;
450 g pumpkin.

To prepare the treat you need to do the following:

First you need to start preparing pumpkin juice. To do this, peel the mature pumpkin and remove the seeds.
Cut the pulp into medium pieces of any shape.
Place in a saucepan and add water so that it covers the surface of the vegetable by about 0.5-1 cm.
Place the container on the stove and cook over medium heat until tender (the vegetable should become soft).
Mash or grind the boiled pumpkin in vegetable broth. Cool.
Place the apple fruits in a prepared container, sprinkling each layer with sea buckthorn berries.
Pour pumpkin juice over the contents of the container, place a weight on top and leave in a cool place.

Soaked apples: benefits and contraindications

While everyone knows about the benefits of fresh apple fruits, soaked apples do not seem such a healthy delicacy to everyone. However, they contain not only vitamins, the product has a positive effect on the body:

on intestinal perilstatics due to the high content of fiber and dietary fiber;
preventive effect in the fight against osteoporosis due to the large amount of calcium;
increased immunity is associated with a high percentage of ascorbic acid in the product;
improves intestinal function by affecting microflora.

Not everyone can enjoy such a healthy delicacy. People suffering from gastritis and stomach ulcers should avoid soaked apples. An increased acid content in a snack can provoke an exacerbation of the disease.

Soaked apples are delicious and healthy video recipe

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

Vitamins are stored in them until spring. Children simply love soaked apples. Previously, they were prepared in oak barrels. Now in the city you can soak apples in any container - in 3-liter glass jars, in large saucepans and enamel buckets, as well as in plastic barrels for food products, and of course in an oak barrel (at the dacha), if you have one!

Apples must be whole, without signs of rotting or wormholes, preferably taken directly from the tree, not carrion.

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

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

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

Soaked apples are a wonderful way to prepare them for the winter. These apples have a unique piquant taste, and they also contain many vitamins and beneficial minerals. Beneficial microorganisms contained in soaked apples have a beneficial effect on digestion.

Products:

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

Preparing pickled apples in jars of honey

First you need to prepare the jars - wash them well. It is not necessary to sterilize.

Do not rub the apples too much when you wash them. It is enough to rinse off the dust.

We observe the main conditions for soaking apples - they must be whole, not broken, removed from the tree. For pickling (fermentation) in jars, choose medium-sized apples.

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

Prepare the filling for soaking apples:

Add 5 liters of cold raw water

1 heaped tablespoon of coarse salt

200 g granulated sugar

2 -3 table. spoons of honey

Mix everything thoroughly until completely dissolved.

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

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

Cover with regular iron lids.

Pour the rest of the filling (small) into a jar and put it in the refrigerator. We will still need it. During fermentation, the apples will absorb the filling and it will need to be added from this jar from time to time.

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

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

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

In 1-1.5 months the apples will be ready!

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

Yield of the finished product: 3 liter jars – 3 pcs.

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

If you ferment apples in plastic barrels, be sure to take into account the fact that plastic must be food grade and nothing else! This quantity of products is designed for a 50 liter plastic barrel.

Products:

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

Remove the apples from the tree, let them sit for 2-3 days to “ripen the characteristic aroma”

Wash them and let the water flow.

Steam rye straw with boiling water and let stand for 20-30 minutes (to prepare sourdough)

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

Lay it in layers, counting from the bottom:

1 layer - steamed straw

2 layer apples to the middle of the barrel

3 layer straw

4th layer apples almost to the top

5th layer of straw - the topmost.

Preparing the filling:

Place sugar, salt, mustard powder in cold water

Mix everything well until completely dissolved.

Take the barrel to the cellar and fill it with our filling. If you lined it with a bag, first remove as much air as possible from it and tie it, then close the lid. If you are simply soaking apples in a plastic barrel made of food-grade plastic, then place a plate or lid on top of a slightly smaller diameter and place a pressure on top so that the apples are completely immersed in the brine.

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

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

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

This recipe can also be prepared in an enamel bucket.

Soaked apples (fermented) for the winter, a simple recipe in a 3 liter jar

This is the simplest recipe for soaked apples for the winter, without mustard and rye flour - just sugar and salt!

Thus, you can wet not only apples, but also pears and plums

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

Products:

Apples (autumn or winter varieties)
5 liters of cold water
100 g salt
400 g sugar
3 pcs. – 3 liter jars
Black currant, cherry or oak leaves

Preparation

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

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

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

Fill the apples to the top with the resulting brine. If you still have the brine, pour it into a jar and put it in the refrigerator, then add it to the jar. The apples should be completely immersed in the filling.

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

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

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

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

In this recipe, unlike all previous recipes for pickled apples, we use small, rather than large, apples! The varieties of apples are again traditionally late: Antonovka, Pepin, Titovka or Anis.

Cabbage is also a winter variety - Slava.

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

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

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

So, the products:

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

Cooking soaked apples with sauerkraut step by step:

Wash all products thoroughly,

Peel the carrots and grate them on a coarse grater

Select apples that are whole, not broken, not wormy, and small in size.

Chop the cabbage with a knife or shredder - as you prefer.

If you like it thinner, cut it thinner or thicker, but still not too coarse.

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

Mix with grated carrots, add salt.

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

Take a bucket or deep pan and place apples, cabbage and carrots in layers. Fill the space between the apples with cabbage and carrots

Compact the layers thoroughly with your hands. Place the apples so that you can pierce the cabbage with a wooden stick between them to release the gases produced during fermentation.

And so on to the top.

The top layer should be cabbage, quite thick.

Once again, compact the cabbage and apples thoroughly.

We place a plate or a wooden circle on top and place pressure on it. A jar of water is just right. The capacity of the jar depends on the amount of cabbage and apples. If you are fermenting a whole bucket, you can take a 2 or 3 liter jar as a pressure.

Now we put this entire structure in some container, because... During fermentation, the juice will “run away” from the bucket.

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

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

Taste and add salt or sugar if necessary.

During the fermentation process, pour the escaping cabbage juice into a jar and put it in the refrigerator, then add it to the cabbage before sending it to the cellar, when the oppression is removed

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

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

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

Bon appetit!

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

Homemade soaked apples with rye flour recipe

This is a classic recipe for soaking apples. The apples turn out very tasty, amber-transparent. They perfectly retain their taste, color and beneficial properties until next summer.

The apples are also classic - the Antonovka variety. Make more apples for the winter using this recipe so that you can have these fabulously tasty and healthy apples for the whole winter!

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

For a city dweller, of course, it’s more convenient to use glass jars. It is better to take wide-necked jars.

Take apples without dents, signs of spoilage or worms. For soaking in a barrel, take large fruits, and smaller ones for jars

Products for a 5 liter jar:

Antonovka apples (as many as you can)
2.5 liters of water
100 g sugar
100 g rye flour
1 tsp. spoon of salt
Currant leaves

Cooking step by step:

Wash the apples and currant leaves well.

In a wide-necked jar, place apples and blackcurrant leaves in layers so that the leaves are the first and last layer too.

Now you need to prepare the brine for soaking the apples.

It's simple: pour water at room temperature into a saucepan, add salt and sugar, stir

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

If the lumps do not break up, then simply strain the brine through cheesecloth.

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

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

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

Soaked apples with rye flour will be ready in 1.5 months. You need to remove the gauze or oppression and close it with a nylon lid, store it in a cold place - in the cellar or in the refrigerator.

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

Bon appetit!

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

This recipe is unusual - we will use mustard, and even malt (or kvass wort). If there is no malt, then use rye flour, although malt is sold in any grocery store. The apples you get are delicious.

Products:

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

All the details of preparing delicious pickled apples are in this video:

Here are some cool recipes for making soaked apples for the winter.

Your family will be very pleased, praising your soaked apples all winter, because it is not only incredibly tasty, but also very healthy!

The best recipes for preparing apples for the winter:

Subscribe to new recipes via Push Notifications to always be up to date with site news

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 absorb 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 soaked 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). 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:

We select apples that are fully ripe, medium-sized, without wormholes, and not cracked.
Wash and dry them thoroughly.
Place some prepared currant or cherry leaves on the bottom of an enamel or glass container.
We place a layer of fruits on the leaves, then leaves again. You can alternate cherry and currant leaves.
The last layer should be leaves and spices.
Place a plate or lid of a suitable diameter and apply slight pressure.
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).
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.
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.
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.

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

Bon appetit.