Recipe for pickled apples at home. How to soak apples at home in jars, plastic barrels, buckets: the best recipes for the winter

How to wet apples

Apples with dense flesh and a sweet and sour taste are best for soaking - anise, antonovka or pepin.

Pickled apples

Usually the ripest fruits are chosen for soaking. If the apples are not quite ripe, they can be kept warm before soaking: for apples of autumn varieties, several days will be enough, and winter varieties should be kept for two to three weeks.

It is best to soak apples in wooden barrels or tubs with a volume of 10-20 liters. In the absence of wooden containers, you can use a glass container with thick walls of the same volume. The main thing is that it closes hermetically.

The tub or barrel must be soaked in water, then rinsed thoroughly with cold water, and then scalded with boiling water to remove all possible contamination and prepare for long-term storage. Only after this is the barrel lined with scalded straw, rye or wheat. Straw not only prevents apples from damage, but also gives them an amber color and an incomparable aroma. Straw can be replaced with fresh cherry or currant leaves.

For a 15-20 liter tub you will need 5 kg of Antonov apples, 2 cups of sugar, 1 cup of rye flour, 3 tbsp. l. heaped salt and 15 cherry and currant leaves. Instead of sugar, you can take 600 g of honey, and add a little lingonberry to the apples, about a handful. It will give them a pinkish color and a delicate aroma.

Before cooking, wash the wooden tub thoroughly with baking soda and scald with boiling water. Rinse the apples thoroughly. Place some cherry and currant leaves on the bottom of the tub. They are densely packed with a row of apples, and then another layer of leaves. Fill the entire tub to the top in this way, covering the top layer of apples with leaves.

Boil 10 liters of water in a saucepan, let it cool slightly, add sugar (or honey), salt, stir until the sugar is completely dissolved. Add rye flour, stir to avoid lumps, and then cool.

Fill the apples with brine, place a wooden circle on top, and press a heavy stone (previously washed) onto it. Place the tub of apples in a warm room (15-18°C) and leave for 12 - 14 days. Skim off the foam daily and add fresh brine if necessary. Make sure the apples are completely covered with liquid. This must be done in the first 5 - 6 days, apples absorb water well and the top layer may become bare. If fermentation proceeds normally, after 2 weeks move the apples to the cellar or cold basement. The room temperature should not rise above 4 - 6°C. At this time, the apples will ferment and become saturated with carbon dioxide.

In general, the urination process takes 30-40 days. Soaked apples are stored for quite a long time: in the basement at a temperature of 4-6 ° C, this period can last from autumn to spring. At home, if there is no basement, it is better to store apples in the refrigerator. Remember, the higher the storage temperature, the faster the apples become acidic, become flabby and tasteless.

MORE RECIPE

For 2 buckets of apples: 1 bucket of water 1 cup of sugar 1 tbsp. salt Dissolve sugar and salt in a bucket of cold, clean water; no need to boil anything. Prepare the apples - wash them, put them in any suitable container, at the bottom of which it is better, of course, to put rye straw. In the absence of one, you can make do, but this is an old Russian recipe, so it’s up to you... The straw and leaves must be clean, so they are scalded with hot water before laying. So, place the apples on top, sprinkling with washed currant leaves. Fill with the prepared filling; the apples will be ready in 3 weeks if they are ripe.

You can also pickle it in jars, see recipes in the comments.

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Soaked Antonovka apples - recipe

Ingredients:

Apples (Antonovka variety) - 1 bucket;

Sugar - 300-400 g;

Salt - 2-3 tbsp. spoons;

Leaves and twigs of raspberries, currants, lemon balm and cherries.

Preparation

To prepare soaked apples at home, it is best to use enamel dishes. Pour boiling water over it, place half of the leaves and twigs on the bottom, washed apples on top, and then the other half of the leaves and twigs.

To prepare the marinade, put some water on the fire, add sugar and salt and bring to a boil. Let it cool, dilute with cold boiled water and pour over the apples so that the marinade completely covers them. Place a weight on top and add marinade little by little over the next week as the apples absorb it.

Then put the dishes with apples in a cold place and keep them there for at least 1.5 months. Ready-made soaked apples can be a separate dish, or they can be an excellent filler for stuffed poultry or meat.

Recipe for soaked apples

In this recipe we will share a way to make soaked apples in a marinade with the addition of mint, which gives the finished dish a special piquancy.

Ingredients:

Apples - 5 kg;

Cherry and black currant leaves;

Sprigs of mint;

Water - 10 l;

Honey - 250-300 g;

Salt - 150 g;

Malt or rye flour - 100 g.

Preparation

Place some blackcurrant leaves on the bottom of the dish in which you will cook the apples, after washing them first. Place apples on top in two layers, cherry leaves on them, and then apples again. The next layer is mint leaves (there should be very few of them) and again apples. The last layer can be a mixture of blackcurrant and cherry leaves, adding a couple of mint leaves to them. Cover it all, for example, with a plate, and place a weight on top.

Dissolve honey, salt and malt in warm boiled water. Let it cool and pour over the apples. Keep the container in a cool room for 6-7 days and make sure that the brine completely covers the fruit, adding more if necessary. After this, send the soaked apples to infuse in the cold for 4-6 weeks.

Soaked apples recipe with cabbage

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

Previously, apples were soaked to prepare food for the winter. Now there is no longer such a need to prepare apples, because they can be purchased in the supermarket all year round, but soaked apples are such a useful product, so their popularity has not decreased at all and almost every housewife continues to try to prepare them. And if previously their benefits were only guessed at, now numerous studies have proven that soaked apples are the most important product on our table.

The apple itself is a unique fruit with an ideal balance of nutrients. No wonder they say that two apples a day eliminates the need to visit the doctor for a year. But during the fermentation process, the benefits of apples double. This happens as a result of lactic acid and alcohol fermentation. As a result of the activity of anaerobic bacteria, apples contain a lot of organic acids and vitamin C. However, it is important to remember that in addition to useful substances, soaked apples contain about 1.8% alcohol, which makes them somewhat sharp in taste.

What are the benefits of soaked apples:

due to the increased content of lactic acid in soaked apples, the vitamins in their composition are absorbed much better;
the presence of fiber in apples helps improve the functioning of the gastrointestinal tract;
lactic acid bacteria in apples normalize the intestinal microflora, thereby increasing immunity and helping the body fight infections and systemic diseases;
soaked apples have low calorie content (47 kcal/100 g), so they help you lose weight without compromising your health;
soaked apples are rich in calcium, therefore they are indicated for osteoporosis and joint pathologies;
Apples also contain a lot of vitamin K, which supports blood vessels, and vitamin A, necessary for vision, hair and skin;
Soaked apples contain a colossal amount of B vitamins, so their consumption helps normalize the function of the nervous and hormonal systems.

It would seem that absolute benefits are a reason for everyone to eat soaked apples. But there are minor restrictions. This product contains many organic acids, the use of which is contraindicated for people with pathologies such as gastritis and other gastrointestinal diseases with high acidity. And the presence of alcohols makes soaked apples unsuitable for consumption by children and pregnant women.

What apples can be soaked, types of apples for soaking

Apples with a high content of sugars, which are necessary for complete fermentation, are suitable for soaking. In addition, varieties for soaking must have a dense peel and elastic flesh. Based on these requirements, only autumn-winter varieties are used for soaking, for example, Welsey, Antonovka, Slavyanka, Babushkino, Orange, Ranet, Melba or Kamenichka.

You can also prepare summer varieties, but they need to be wetted immediately after harvesting, at which time they must be completely ripe. If you wet winter apples, after picking they are kept for about 20 days for sufficient saccharification.

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

How many days to soak apples

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

Recipe for soaked apples for the winter

To prepare the simplest recipe for soaked apples you need:

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

How to cook:

Discard crushed and rotten apples, wash the fruits and dry with a towel.
Place half of the prepared leaves on the bottom of the barrel.
Place the apples on top and cover them with the remaining leaves.
Dissolve the bulk ingredients in a liter of water and bring the marinade to a boil.
After cooling, dilute the marinade with water to a volume of 5 liters.
Fill the apples completely with marinade and place any weight on top.
Over the course of a week, gradually add marinade to the barrel.
Place the barrel in a cold room for 1.5 months.

A simple recipe for soaked apples

The primitive method of soaking apples took place in wooden barrels. Nowadays, the cooking process has been greatly simplified thanks to the advent of plastic containers. Let's look at the simplest recipe for soaked apples in a plastic barrel.

Preparation:

Pour boiling water over a plastic container.
Place some washed leaves on the bottom.
Then place the balls of apples and some more leaves on top.
Fill the bucket in this order.
Mix salt, water and sugar, pour the resulting solution over the apples.
Press the apples down with a plate and place a container of water on it.
Remove the pressure after 4 days, remove the foam that has appeared from the apples, and close the bucket with a lid.
On days 45-60, take the apples to the cellar.
After this period, the soaked apples can be tasted.

How to make soaked apples for the winter in a 3 liter jar

Try rolling the apples straight into the jar. They will resemble fresh apples, but will have a slight fermentation flavor.

Ingredients:

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

Preparation:

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

How to cook soaked Antonovka apples

This variety of apples is often prepared according to the classic recipe, but you can change it a little by adding new ingredients - mustard, honey, spices.

Prepare a barrel or glass container and sterilize it.
Place clean leaves on the bottom, then apples.
Dissolve the remaining ingredients in hot water, strain, and pour the solution over the apples.
Cover the container with the fruit and wait a couple of days until the characteristic foam from fermentation appears. This will happen in about 5 days.
Then move the fruits to storage in the cellar for 2 months.

Soaked apples in a bucket recipe, step by step

An interesting appetizer - soaked apples with pumpkin puree. Pumpkin acts as a must and also gives the apples an interesting aroma and sweet taste.

Select a large butternut squash and remove the seeds and skin.

Slice the pumpkin and boil in water until tender.
Puree the pumpkin with an immersion blender.

Place leaves, fruit and pumpkin puree in a clean bucket.

Be sure to build a load for 30 days.

Soaked apples White filling

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

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

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

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

Ingredients:

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

Preparation:

Sort the apples, wash them, fill them into a barrel, the bottom of which is lined with cherry leaves.
Prepare the marinade: honey, salt, spices, add to water, boil, let cool.
Pour over the apples, place them under pressure and keep them in a cool place.

Soaked apples with mustard

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

Dilute the malt in 100 ml of water.
Mix salt and sugars in hot water.
Place leaves and mustard on the bottom.
Place the washed apples and add the marinade.
Apply pressure on apples for 7 days. Keep the barrel of apples at a temperature of +20⁰С. Add water to the barrel as needed.
Then move the barrel to the cellar and start tasting after two months.

Video: soaked apples

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

Soaked apples with rye flour

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

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

Apples soaked with straw

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

Ingredients:

a bunch of straw;
10 g salt;
10 kg of Pepin apples;
liter of water;
2 tbsp. rye malt;
7 g mustard powder.

How to cook:

Since the recipe uses the late Pepin variety, place the apples on paper in a cool room for 5 days.
Then put the washed apples into a barrel, fill them with water to determine the required amount of liquid: the apples should completely “drown”. Drain the water into a handy container.
Line the bottom of the barrel with straw and place apples on top.
Stir malt, boiling water (use measured water), salt, mustard and flour until smooth.
Pour the cooled brine over the fruits, cover the barrel with sterile gauze.
Place a wooden circle and pressure on the gauze.
Keep the fruits for 55 days in a cool room. By the end of this time they will be ready.

Recipe for soaked apples with honey

If you are a lover of everything new and extraordinary, prepare chopped apples with honey. The sweetish taste with notes of basil and black currant will be a piquant surprise for you and will definitely please you.

How to cook:

Cut the washed apples into quarters.
Place currant leaf, basil, then apples on the bottom of the container.
Prepare a solution from honey, salt and boiled water, pour it over the apple slices.
Place pressure on the apples and keep them warm for no longer than a week.
Close the container with a lid and let it sit for a month.

Recipe for pickled apples and cabbage

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

How to cook:

Grate the carrots and chop the cabbage.
Add sugar to the vegetables and crush them with your hands.
Place the washed apples in a clean container, cover them with cabbage on top and press it down tightly.
Place cabbage leaves on top and leave the container for 14 days.
Next, take the apples out into the cold. The product is ready for use in exactly one month.

Soaked apples are a tasty product that is easy to prepare. Try new recipes, experiment with apple varieties and delight your loved ones with a fireworks of flavors!

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 large number 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 pickled apples at home? The most important thing is that we need to prepare the fruits so that they retain their beneficial properties.

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

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

Let's prepare the products:

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

Cook the brine: add one liter of boiling water to the malt (if you take rye flour, then you need to dilute it with cold water and then pour boiling water). 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.

Boil 10 liters of water in a saucepan, let it cool slightly, add sugar (or honey), salt, stir until the sugar is completely dissolved. Add rye flour, stir to avoid lumps, and then cool.

MORE RECIPE

Soaked Antonovka apples - recipe

Ingredients:

apples (Antonovka variety) - 1 bucket;

sugar - 300-400 g;

salt - 2-3 tbsp. spoons;

leaves and twigs of raspberries, currants, lemon balm and cherries.

Preparation

Recipe for soaked apples

In this recipe we will share a way to make soaked apples in a marinade with the addition of mint, which gives the finished dish a special piquancy.

Ingredients:

apples - 5 kg;

cherry and black currant leaves;

mint sprigs;

water - 10 l;

honey - 250-300 g;

salt - 150 g;

malt or rye flour - 100 g.

Preparation

The most common way to prepare apples for the cold season is to soak them. You can prepare this traditional Russian dish at home or at the dacha. Now you will learn how to make pickled apples so that you can enjoy their impeccable taste in winter.

Fruit in a barrel recipe

To prepare in such a container, stock up on the following products:

Antonovka apples - 5 kg;
granulated sugar - 250 g;
rye flour - 200 g;
salt - 50 g;
cherry and currant leaves - 40 pcs.;
water - 5 l.

Cooking method:

A simple recipe for preparing fruits

How to make soaked apples using a minimum of ingredients? For this method you will need the following elements:

apples - 10 kg;
boiled water - 5 l;
sugar - 0.2 kg;
salt - 40 g.

Cooking method:

Wash the ripe fruits and place them in clean 3-liter jars.
Stir sugar and salt in warm boiled water, and then set the pan aside to allow the contents to cool completely.
Fill the apples with the solution and cover with plastic caps, and then place the bottles in a warm place. Soaked apples in jars should ferment for about 4 days.
After the time has passed, move the containers to the cellar; within a month you can enjoy the taste of the Russian traditional dish. This recipe for soaked apples for the winter is quite simple, and it uses a minimum of ingredients, so you can make the preparation this way without any problems.

Fruits with mint

This option will require the following components:

A traditional Russian delicacy is soaked apples in a barrel. Read the recipe for this dish below.

Rinse fruits and twigs with water.
Boil water and then cool to a temperature of 45 degrees. Add honey, salt, flour and stir all ingredients. Leave the solution to infuse for 3 hours.
After the time has passed, start placing the ingredients in the bottles according to this principle: put one part of mint sprigs on the bottom, then a layer of apples, then again perennials, fruit on top - and so on until the end. You can get soaked apples in jars if you fill them with prepared wort and close the containers with clean plastic lids.
Keep the fruit at a temperature of 15 degrees for a month.

Preparation with the addition of cinnamon and mustard

This method is suitable for those housewives who like to experiment. The recipe for soaked apples for the winter is described below, but first let’s get acquainted with the ingredients for preparing it:

Despite the fact that there are a lot of ingredients for this cooking method, this recipe for pickled apples for the winter is quite simple, and any housewife can make it.

Rinse the fruits under running warm water.
Place the leaves in a clean enamel pan and then carefully identify the apples.
Prepare a spicy solution: pour water into another pan separately and set it on the gas to boil. Add honey, mustard, cloves, cinnamon and salt to the saucepan, and when the whole mixture boils, remove the resulting foam and turn off the burner.
Pour the slightly cooled solution over the prepared apples so that they are completely immersed in the liquid.
Cover the pan with a plate to prevent the fruit from floating up, and leave the container with the contents in the room for three days.
After three days, move the saucepan to the refrigerator, and only after 2 months you can taste the soaked apples.

Harvesting method with rowan

How else can you cook soaked apples in a barrel? The recipe with the addition of bitter berries is simple, and to implement it you will need the following ingredients:

apples - 10 kg;
rowan - 1.5 kg;
honey - 250 g;
boiled water - 5 l.

Cooking method:

Wash fruits and berries under water so that no dirt or extra leaves remain on the products.
Place the apples and rowan berries evenly in a wooden barrel.
Dissolve honey in boiled warm water, and when the liquid has cooled, pour it over your preparation, cover it with a clean cloth on top and press it down with a weight.
Place the container in a warm place for fermentation for 3 days, and then move it to the cellar. The soaked apples in a barrel, the recipe for which was just described, will be ready only in 1 month, and then you will be able to enjoy the taste of this traditional Russian dish.

Choose whole fruits for urination, not crushed or wormy.
For this method of harvesting, you need to choose varieties with juicy pulp and sour taste, for example “Antonovka”, “Anise”, “Titovka”, “Pepin”.
Always make sure that the soaked apples are covered with must, otherwise they will simply go bad.
During the soaking process, mold may appear on top of the barrel; it must be removed regularly so as not to spoil the taste of the fruit.

Now you know how to make soaked apples and what preparation methods you can use. To ensure that your fruit tastes good, choose the right varieties, follow the proportions in preparation and monitor the holding time.