Soak Antonovka apples with rye flour. Delicious recipe for soaked Antonovka apples

Soaking, which lasts from one to one and a half months, is the simplest method of preparing apples for the winter. Soaked fruits, while retaining their original taste and most of their beneficial 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 soaking, it is better to take hard, sweet and sour-sweet autumn-winter varieties - the more sour the fruit, the worse they are stored. The most commonly used is Antonovka, the most common variety in Russia. Anise, titovka, and autumn striped are also suitable. Fruits are selected only whole, without rot, damage or dark spots.

Before harvesting, the 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 the leaves and branches prepared for seasoning must be soaked in cold water for 2 hours .

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

It is better to use dishes for preparations that do not oxidize - enamel pots, buckets, wooden and ceramic barrels, glass jars. Before use, the container must be thoroughly washed with soda and scalded with boiling water.

During the soaking period, you need to make a supply of marinade, since apples absorb moisture and there will be a need to add brine.

Pickled apple recipes

There are no strict rules on how to wet fruits. There are only optimal conditions for the development of beneficial bacteria, which must be strictly observed in order for the preparations to be 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 apples;
3 kg of rowan;
500 grams of granulated sugar;
50 grams of salt;
10 liters of water.

Boil water, cool slightly, then dissolve sugar and salt in it. Place the washed apples in a large container, sprinkle them with rowan berries, pour marinade over them and press down with pressure. For 5-7 days, the container is kept at room temperature (it is necessary to ensure that the fruit is constantly covered with liquid, as they absorb it), and then exposed to the cold - basement, refrigerator, open balcony. In a month, the preparation 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 apples;
100 grams of sea buckthorn berries;
one medium-sized ripe pumpkin.

The washed fruits and berries are placed in a container and filled with pumpkin juice. It is prepared from peeled vegetables 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 under pressure, and the further technological process is similar to the previous recipe.

Soaked fruits with honey, basil and mint

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

10 liters of water;
500 grams of flower honey;
170 g salt;
150 grams of rye flour.

The water is brought to a boil and cooled to a warm state. Then all the ingredients 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 in and pressed down with a weight. Apples must be marinated in a cool place at a temperature of +14-17° C for up to 42 days.

Sour soaked apples

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

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

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

Fruits with mustard

This recipe produces apples with an interesting, piquant taste. The composition of the brine is:

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

Brew rye flour in boiling water, stirring so that the lumps break up, and steam the mustard separately. Dilute the resulting mixtures together with salt in cold boiled water. Line the bottom of the tub with washed straw, place the fruit in it, pour in the marinade and set the pressure. All that remains is to keep it in the basement for 30-45 days and the savory product will be ready.

Soaked Antonovka with white cabbage

For this recipe you will need:

1 kg of Antonovka;
1.5 - 2 kg of cabbage (medium head);
0.3 kg carrots;
2 tbsp. spoons of salt;
1 tbsp. spoon of sugar.

You need to chop the cabbage, grate the carrots, then sprinkle them with salt and sugar and mash them with your hands to release the juice. The mashed mass is placed at the bottom of the container, and then apples are placed in layers interspersed with it. The mixture should be on top, covered with juice. If it is not enough, you need to add cold boiled water with salt and sugar dissolved in it.

Press the workpiece with pressure and place it in a warm room for 2 weeks (the kitchen is good for this), the apples pickled 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 also turns out delicious.

If you don’t have a basement, any of these recipes can be used for storing preparations at home in the refrigerator. To do this, it is enough to maintain the proportions of the ingredients when preparing the required volume of marinade.

Most of the recipes for soaking apples are lost today, as this type of preparation has lost its popularity. But if you wish, by 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 their nutritional properties until the next harvest. Moreover, you can choose any taste according to your preferences by experimenting with seasonings.

At any time of the year it is pleasant to crunch on fresh and juicy apples. Preserving a large harvest for a long time is not so easy. In this case, it is recommended to turn to the best recipes for preparing soaked apples for the winter. The cooking process will not take much time and effort, provided that the canning technology is fully preserved. Apples are made in barrels or glass jars with granulated sugar, horseradish, honey, mustard and other ingredients.

Cooking principles

Juicing apples occurs by converting the fructose they contain into lactic acid and alcohol. Yeast and lactic acid microorganisms contribute to this process. Therefore, when ready, the product acquires a sweet and sour taste.

Not all varieties of apples are used for soaking. They must meet the following criteria:

take fruits of medium, uniform size;
dense, hard;
sour to taste;
plucked from a tree rather than picked from the ground;
no red blush.

Freshly picked apples are not allowed to be used for pickling. They need to lie down for a while so that the starch has time to convert into natural sugar.

A simple snack option

Making delicious, juicy and aromatic fruits is easy. It is not necessary to add a large amount of seasonings and aromatic herbs. With a small amount of spices, apples are obtained with an original flavor. Consider a recipe for preparing soaked apples at home.

Products:

apples - 8.5 kg;
granulated sugar - 0.4 kg;
table salt - 50 g;
casting mint - 30 g;
filtered water - 1 l;
currant leaves - 35 g.

Procedure:

Rinse the fruit thoroughly, remove the stems and leaves. Place the washed leaves on the bottom of the sterile jar in which the snack will be prepared.
Pour liquid into a saucepan, add salt and granulated sugar. After boiling, cook until the crystals are completely dissolved. Remove from heat and leave to cool.
Place the apples tightly in prepared jars, first pour in the marinade. If there is not enough, then add boiled cooled liquid. Place pressure on top and leave in a warm place for a week, regularly adding fresh chilled brine.
After the time has passed, take the jars to a cold place and leave there for 45 days.

With lingonberries

You can prepare the snack in glass jars, enamel buckets or a large saucepan. The main advantage of the dish is that the components retain all vitamins and other beneficial substances for the body. Consider a recipe for apples soaked in a bucket.

Products:

lingonberries - 550 g;
apples - 5.5 kg;
granulated sugar - 550 g;
grape leaves - 50 g;
filtered water - 2.7 l.

We do this:

Rinse the apples thoroughly. First scald the enameled bucket and check for chips. Place grape leaves at the bottom, which can be safely replaced with currant or cherry leaves. Place the prepared apple fruits with the stems facing up, sprinkle with washed berries. Cover everything again with leaves.
Pour the required amount of liquid into a separate pan, add sugar. Boil, wait until the bulk ingredient is completely dissolved. Remove from stove and cool.
Pour the prepared sweet water over the prepared apples and lingonberries. Place a cutting board on top and a 2-liter jar of water on it. Place the bucket with the contents in a cool place and leave for 10 days. It is important that foam stops forming on the surface. Cover tightly and store in the refrigerator.

With mustard

It won’t be difficult to make soaked apples with mustard in jars for the winter at home. The taste and aroma of the preparation is pleasant.

Products:

apples - 5.5 kg;
filtered water - 11 l;
currant leaves;
mustard (dry powder) - 3.5 tbsp;
granulated sugar - 220 g;
table salt - 120 g.

Initially, it is recommended to prepare the brine. To do this, pour the liquid into a large saucepan, add salt for canning, mustard, and sugar. After boiling, heat over medium heat until completely dissolved. Remove from stove and cool.

In the meantime, rinse the jars thoroughly and sterilize them, place currant leaves on the bottom, and then well-washed apples. Fill with cold brine. Place under a press and put in a room with a temperature slightly below room temperature for 1 week. Close and store in the refrigerator.

How to soak Antonovka?

Antonovka is a variety of apples that is perfect for soaking. During canning, fruits acquire an unusual taste and aroma. A simple recipe for soaked Antonovka apples for the winter will diversify a meager winter menu.

Products:

mint leaves - 15 g;
currants - 20 g;
cherry leaves - 20 g;
apples - 5 kg;
filtered water - 9.5 l;
natural honey - 380 g;
table salt - 170 g;
rye flour - 120 g.

Rinse a large saucepan thoroughly and pour boiling water over it. Place clean leaves on the bottom. Rinse the apples, remove the branches and leaves. Place the fruits in a container alternately with aromatic herbs.

Pour warm, boiled liquid into a saucepan, add beekeeping product, table salt and flour. Stir thoroughly until completely dissolved.

Fill the container with brine and place a press on top. Put it in a warm place for 45 days, and then put it in the cold.

Soaked apples with cabbage

When soaking, the taste of the fruit is not lost, but on the contrary, it becomes more piquant and refined. How to properly soak apples for long-term storage?

Products:

apples - 3.5 kg;
white cabbage - 4.5 kg;
carrots - 200 g;
granulated sugar - 60 g;
non-iodized salt - 75 g.

Procedure:

Peel the cabbage, rinse and chop into thin strips. Rinse the apples, remove twigs and leaves, if any. Peel the carrots in a thin layer and chop into thin strips.
Combine cabbage and carrots in a separate bowl. Add salt and granulated sugar, mix with pressing movements until the juice begins to stand out.
Place apples and cabbage in the container where the soaking will take place. The final layer should be vegetables.
Pack tightly and place a 3-liter jar of liquid on top. Pour out the vegetable juice; if there is not enough of it, additional brine must be prepared. Add 25 g of granulated sugar and the same amount of rock salt to 1 glass of water.
Apples are soaked at room temperature for 1.5 weeks. Then they are taken to the cellar for further storage.

Soaked apples with parsnip root

The apple harvest has grown and you don’t know what to make of them for the winter. We suggest considering another option for soaked apples and how to properly prepare them at home.

Products:

apples - 11 kg;
parsnip root - 0.35 kg;
wheat straw - 550 g;
filtered water - 5 l;
granulated sugar - 350 g;
non-iodized salt - 120 g.

You need to do the following:

Rinse apple fruits, remove branches and leaves if present. Wash and peel the root, cut into several parts.
Pour the required amount of liquid into a saucepan, add salt and granulated sugar. Cook until completely dissolved. Remove from stove and cool.
According to the recipe, wash the container where the pickled apples will be placed with soap and pour over boiling water. Rinse and scald the straw. Place it on the bottom of the container, then the apples and the aromatic root in alternate layers.

Soaked apples for the winter is a simple recipe, the preparation process of which is comparable to fermentation. These two technologies are similar to each other. You can give a soaked dish a sweet, salty, or sour taste by adjusting the amount of spices. Below are popular simple winter recipes that are easy to prepare at home.

What variety of apples is suitable?

Only sour varieties with firm pulp can be soaked. Antonovka, Slavyanka, Pepin Saffron, Welsey, and Orange are considered suitable for urination.

Fully ripe fruits are collected. Sorted whole, not cracked, without diseases or pests.

If you harvest summer varieties, then soak them immediately after harvesting. Autumn and winter species are left to sit so that the fruits can be sugared. Winter fruits should last up to 30 days, and autumn fruits - up to two weeks.

How to make soaked apples for the winter

Soaking is the easiest way to prepare. Soaked fruits have proven themselves not only as an independent dish, but also as an additive to meat, fish, and poultry. In winter, fruits saturate the body with useful vitamins.

Soaked fruits taste better when pickled in wooden barrels. If there is no suitable container, use plastic, glass, or enamel containers. Containers intended for soaked fruits are thoroughly washed, doused with boiling water or sterilized.

With any cooking recipe, you must remember that these fruits absorb water well. This means that you will have to add liquid as necessary so that the top layers of the fruit do not spoil. One bucket of fruit will require approximately 6-7 liters of brine. To give a special aroma, various herbs and spices are added.

Recipes for soaked apples for the winter

There are many simple recipes for soaked apples for the winter, and they are based on the same technology. They differ only in the ingredients that are added during the cooking process to give the dish a special taste and aroma.

With honey

In order to prepare soaked fruits with honey using a simple technology, you will need the following ingredients:

apples – 20 kg;
clean water - about 10 l;
basil – 0.1 kg;
black currant leaves – 20 pcs.;
honey – 0.5 kg;
salt – 150-200 g;
rye flour – 150 g.

A simple recipe for preparing fruits for the winter:

The water must be boiled, then removed from the heat and allowed to cool slightly. Then add honey, flour, salt and mix well. The finished brine is left to cool.
It is necessary to thoroughly wash the fruits, currant leaves, and basil.
The bottom of a clean container must be lined with some currant leaves so that they completely cover it. Next, the ingredients are distributed in layers.
When the barrel is full, the rest of the leaves are placed on top, the whole thing is filled with brine, and oppression is placed on top.
The container is kept indoors at a temperature of +16 degrees for about two weeks, and then put away in a cold place until winter.

With cabbage

To prepare pickling for the winter, use a simple recipe with cabbage, in which case you will need:

apples – 3 kg;
carrots – 2 pcs.;
cabbage – 4 kg;
sugar – 2 tbsp. l.;
salt – 3 tbsp. l.

The recipe for preparing a dish for the winter is quite simple:

The cabbage should be finely chopped, both carrots should be grated on a coarse grater.
After this, you need to add the vegetables, salt, and sugar together, mix thoroughly until juice appears.
A layer of cabbage is placed at the bottom of the pre-prepared container, which is carefully compacted, fruit is placed on top, then cabbage again, and so, alternating layer by layer, the container is filled, with cabbage on top.
If the juice released by the vegetables is not enough, prepare a brine: add sugar to boiled water and add salt at the rate of 1 tbsp. l. per liter, leave to cool.
Pour into a container with vegetables, and put pressure on top.

Important! The container should be kept at room temperature for the first few days after preparation, and then placed in a cool place.

With mustard

To taste the piquant pickled apples, it is recommended to cook them with mustard. For this you will need:

apples – 10 kg;
black currant leaves – 50 pcs.;
mustard – 3 tbsp. l.;
sugar – 0.2 kg;
salt – 0.1 kg;
water - about 5 l.

Simple cooking technology:

Boil water, then add mustard, sugar, salt, stir well and cool the resulting mixture.
Leaves should be placed at the bottom of the container, compacting the fruit tightly. After this, the contents are filled with brine, and pressure is placed on top.
The container is kept in a room with a temperature of +16 degrees for about a week, and then stored in a cold place. The preparation is well preserved until winter.

With rowan

If there is rowan growing in the garden, you can collect the berries and prepare the fruit for the winter with them. This gives it an original taste.

This recipe requires simple ingredients:

apples – 10 kg;
rowan berries – 1.5 kg;
sugar - about 0.25 kilograms;
salt - approximately 0.08 kilograms;
water – 5 l.

The recipe is very simple and requires a minimum of time and effort:

Rowan berries along with the fruits are thoroughly washed.
The water is brought to a boil, sugar is added, salt is added, and then the brine is left to cool.
Fruits and rowan berries are placed in layers in a pre-prepared container.
The brine is poured into the container in such a way as to completely hide the contents of the container, and oppression is placed on top.
The workpiece must be left in a room with a temperature of +16 degrees for two weeks.

Important! After this time, you need to move it to a cold place until winter.

With kefir

A simple recipe with kefir can be prepared for the winter. The following ingredients will be required:

apples – 20 kg;
water - about 10 liters;
kefir – 0.2 l;
mustard powder - approximately 3 tbsp. l.

The recipe is very simple:

The fruits must be washed thoroughly.
Boil the water and then let it cool.
Place the fruits tightly in the prepared container.
Prepare the filling: mix boiled water with kefir and mustard. Then pour this brine over the fruits and cover with oppression.

With rye flour

This simple method of soaking gives the taste of rye bread. For this recipe you will need:

apples – 20 kg;
water – 10 l;
sugar – 0.4 kg;
salt – 0.1 kg;
flour – 0.2 kg;
leaves (cherry, currant) - 15 pcs.;
lingonberries – 0.5 kg.

A simple recipe for soaked apples:

Fruits and leaves must be washed thoroughly.
At the bottom of a pre-prepared container you need to place 7 - 8 currant and cherry leaves.
Fruits along with lingonberries should be placed on top of them.
Leaves are placed again in the next layer.
A small volume of water is mixed with flour until a creamy mass is obtained, and the appearance of lumps must be avoided.
The rest of the water needs to be boiled, sugar dissolved in it, salt added, diluted flour added, and all boiled for three minutes.
Remove the resulting brine from the heat and leave to cool. After this, fill the container with it, place pressure on top, and leave for two weeks in a cool place with a temperature of +16°C.

With leaves of fruit trees

A simple recipe with cherry and blackcurrant leaves has become centuries old. This method of soaking will give the fruit a special sour taste.

Ingredients:

apples – 20 kg;
water – 10 l;
sugar – 0.15 kg;
salt – 150 g;
leaves (cherry, black currant) - 40 and 20 pcs. respectively.

Simple recipe:

You need to boil the water, then add sugar, salt, and leave to cool.
Fruits and all leaves are thoroughly washed. After this, alternating layers, fill the previously prepared container.
Fill with brine, put pressure on top, leave for 2 weeks in a cool room, after which the soaked fruits should be stored in a cold place until winter.

With lingonberries

To prepare soaked apples with lingonberries for the winter, you will need the following ingredients:

apples - 10 kg;
lingonberries - 1 kg;
water - 5 l;
sugar - 1 kg;
salt - 100 g;
lingonberry leaves - 0.2 kg.

Cooking recipe:

Wash fruits, berries and lingonberry leaves thoroughly.
Place the fruits, evenly sprinkled with lingonberries, in the prepared container. Place leaves on top.
Water mixed with sugar and salt must be boiled, then pour the ingredients with the now cooled syrup.
A weight is placed on top, and the fruit is taken to a cold place until winter.

Terms and conditions of storage

Soaked fruits must be stored in a cool place, otherwise the apples will spoil. If left in the basement, the shelf life increases until May.

Important! If the storage room is constantly maintained at zero temperature, then the soaked dish will be stored until the new harvest.

Conclusion

Pickled apples for the winter are a simple recipe popular among housewives. By preparing this simple dish, strictly following this recipe, you can stock up on delicious crispy fruits, an inexhaustible source of vitamins for the long winter period. It is permissible to experiment with seasonings and all kinds of additives to give the soaked delicacy a pleasant or refined taste.

Pickled fruits and berries have been prepared in our country since time immemorial. Yes, and now many housewives are happy to make such preparations for the winter, especially in rural areas where they have their own gardens and farmsteads.

For example, soaked apples are a wonderful product that retains most of the beneficial properties of fresh fruits throughout the winter. They can be eaten plain as a dessert, or added to various salads and cold appetizers. Such apples are especially relevant when observing fasts. Any hard apples are suitable for soaking, but most people use Antonovka.

Let's look at the recipe for soaked Antonovka apples with rye flour and clarify the details of their preparation. We will also clarify how to soak apples with honey.

Preliminary preparation

To get a high-quality, long-lasting product, choose firm, healthy fruits without rotten or damaged barrels. Any such damage could completely ruin the final product.

It is recommended to soak these fruits in wooden tubs. But, of course, not everyone has them. Therefore, in a city apartment, you can use a large enamel tank and glass jars for subsequent storage of the finished product, if there is no cold cellar, pantry, or open loggia.

It is recommended to line the bottom of the container, scalded with boiling water, with rye or wheat straw. It gives apples a beautiful golden color and a pleasant aroma, characteristic of pickled fruits. If there is no straw, currant and cherry leaves are quite suitable.

Well, if everything is ready for soaking, let's start preparing:

Recipe for soaked apples with rye flour - classic No. 1

For this recipe you will need: For 5 kg of apples – 10 liters of water and 700 g of sugar. You also need: a glass of rye flour, 5 tablespoons of salt (do not use iodized salt, it will not work), currant and cherry leaves. To give the finished product a pinkish color and additional flavor, take another handful of lingonberries or cranberries.

We will use a 15-20-liter wooden or enamel tank as a container.

Cooking:

Wash the soaking container thoroughly with baking soda, and then scald it with boiling water. Wipe with a clean towel. Also wash the fruits, berries and berry leaves very thoroughly.

Place a thin layer of currant and cherry leaves on the bottom of the prepared container. Use about half of all leaves.

Now put a layer of apples, add a few more leaves, some berries. Then make several more layers (apples, berries, leaves), and so on until the top. Cover the last layer of apples with the remaining leaves.

Pour water (about 10 liters) into another large saucepan and boil. Pour in the entire amount of sugar and salt, continue to simmer over very low heat. Now stir the rye flour in cool water so that there are no lumps. When the sugar and salt are completely dissolved, add water and flour little by little, stirring constantly. Cook for another 5 minutes. Turn off the stove and let the dressing cool.

Pour warm brine over everything. It should lightly cover the top layer of apples. If any brine remains, do not throw it away. Put it in the refrigerator, you will need it later.

Cover the top with a clean cloth. Place a wooden circle or lid on top that is smaller in diameter than the container itself. Place some pressure, such as a heavy stone. Don't forget to wash and scald it first.

Leave the container with apples in a warm room for 2 weeks while fermentation occurs. Remove scum daily. If necessary, add fresh brine (from the refrigerator) - the apples quickly absorb it. It is very important that all fruits are in liquid.

After the time has passed, take the tank to the basement or cellar, where it is cold. Storage temperature should not exceed 4-6°C. The apples will be ready in 40-60 days.

If you do not have a basement or cellar, transfer the soaked apples to clean jars, fill with brine and put in the refrigerator. This is a must. If you keep them warm any longer, they will turn sour and become soft and tasteless. How long to wait for the finished product?! Well, this is the recipe for soaked apples with flour... Don’t doubt it, you’ll like the result later.

Soaked apples with rye flour - recipe with honey and mint No. 2

We will need products: for 5 kg of apples - 10 liters of water, half a kilo of honey, 3 tbsp of salt. Let's also take half a glass of rye flour, cherry and currant leaves and a few sprigs of mint.

Cooking:

Lay the bottom of the prepared tank with a layer of leaves. Place a layer of clean apples. Then again leaves, a sprig of mint and apples. Keep adding layers until you run out of apples. Place the remaining leaves on the top layer.

In another large saucepan, boil water, add salt, add flour in a thin stream, stirring constantly so that the flour does not stick together into lumps. After 5 minutes of light boiling, turn off the stove. When the brine becomes warm, dissolve honey in it and pour over the apples. Store the rest in the refrigerator, you will need it later.

Now cover everything with a thick cloth, place a wooden circle and a weight on top. Keep in a warm room for 2 weeks while the apples are actively fermenting. Every day, remove the foam that appears during fermentation, add fresh brine. Then take it to the cold for further storage.

Check the apples periodically. Remove the film from the surface, add fresh brine. Be sure to wash the wooden circle or lid you use instead from time to time. You will be able to taste the finished soaked apples in honey filling in 1-2 months. How long to wait? But, this is a recipe for making soaked apples at home. Be patient and bon appetit!