Recipe for soaked Antonovka apples. Pickled apples
Wetting apples is one of the wonderful ways to prepare these very tasty and healthy fruits.
Unfortunately, now few gardeners know how to prepare such a preparation and strive to do it in the fall.
And in vain! After all, soaked apples retain all their valuable properties, acquiring a piquant taste and aroma thanks to the spices used during soaking.
Preparation of fruits and containers
For soaking, hard fruits of any late and winter varieties of apples are used, but Antonov apples are more often used.
Select mature and healthy fruits without wormholes, scratches, or dark spots. The apples are washed thoroughly.
You can soak apples in enamel or glass containers, as well as in suitable containers made of modern materials intended for preparing and storing food.
Arrangement of spiced apples
At the bottom of the container you need to put a thin layer of clean blackcurrant leaves (you don’t need to put a lot of leaves, otherwise the apples will quickly turn sour).
Place the apples tightly on the currant leaves in 2 layers, then there is a thin layer of cherry leaves, and again the apples.
Next comes a thin layer of mint (don’t overdo the mint!), then more apples.
The last layer is made from the above-mentioned spicy leaves (you can put assorted ones), adding 2-3 sprigs of mint to the leaves, NO MORE!
On top you need to place a bottom circle with a slightly smaller diameter than the container with apples, and place a load on it.
Brine for pouring apples
The brine for pouring apples should be prepared like this.
For 10 liters of water you will need:
- 150 g salt;
- 250-300 g of honey (you can also take sugar, but this is not advisable);
- 100 g of malt (if you don’t have it, you can add 150 g of RYE flour).
The brine is prepared on the basis of prepared warm boiled water, dissolving all these components in it.
Then let the brine cool before pouring it into the container with the apples.
The cooled brine must be mixed again and poured into the container without removing the load.
Please note that gradually the amount of brine in the container will decrease.
Important: during the entire soaking time, the circle must be covered with brine, otherwise the apples will quickly spoil.
Brine fermentation and apple aging
Fermentation of the brine in a cool room (at +15...+18 degrees) occurs within 6-7 days.
Then the container with soaked apples should be placed in a cold place for aging.
Pickled apples are usually ready after 4-6 weeks of aging.
Bon appetit!
Adding mint to preparations
And finally, I would like to say about the importance of adding mint when soaking apples and in other preparations.
The obligatory addition of mint to your preparations is my grandmother’s little secret, which she shared with me.
For example, when pickling cucumbers, dill, garlic, cherry and blackcurrant leaves, horseradish are usually used - in general, whoever likes what.
And the main thing, as my grandmother taught me, is to PLACE A SPRING OF MINT (approximately 10 cm long on a 3-liter jar).
Mint adds such piquancy to the preparations!!!
At the same time, mint is not felt at all in the preparations, but it gives them an extraordinary taste!
Try it and add mint to your preparations, you will be pleased.
Vera Timofeevna Vasilyeva
Gardenia.ru "Floriculture: Pleasure and Benefit"
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Soaked apples are an incredibly tasty and healthy product!
In addition, it is very cheap if you cook it in season and yourself.
Once upon a time, our ancestors put fruit in huge barrels, filled it with well water and feasted on soaked apples until spring.
No barrel? No problem! You can even soak apples in glass jars!
Pickled apples at home - general principles of preparation
The ideal variety of apples for soaking is Antonovka. But other late varieties are also suitable. It is important to choose clean fruits, without damage or rot, preferably small in size. Large apples take a long time to cook and do not fit tightly; it is better to use them for other purposes.
What can you add to apples:
Various leaves and greens (horseradish, currants, cherries, raspberries, dill, mint);
Vegetables (mainly cabbage, carrots);
Berries (grapes, lingonberries, rowan).
Urine can be sour, sweet, salty. But most often they simply add salt and sugar to the filling and make a mixed version. Be sure to use clean water, preferably spring or well water. You can find recipes with boiled brines.
Homemade soaked apples in a barrel of malt
The traditional way of preparing soaked apples at home in barrels. You can use flasks or other utensils. For the brine you will need some malt.
Ingredients
10 kg apples;
80 g salt;
200 g sugar;
300 g straw;
60 g rye malt;
5 liters of water.
Preparation
1. Wash and dry the apples, placing them on a clean cloth.
2. The barrel must be scalded with boiling water, rinsed with water and baking soda and rinsed thoroughly. There should not be any foreign odors in the container, otherwise they will all transfer to the apples. If necessary, the container should be ventilated for several days.
3. You need to pour a little straw at the bottom of the barrel and lay out a layer of apples. Then again some straw and apples, finish with the rest of the straw, just sprinkle on top, the quantity does not matter.
4. Malt should be mixed with half a liter of water, boiled for a quarter of an hour, and strained.
5. For the brine, mix the remaining water with sugar and salt, add the strained malt.
6. Pour cool brine over the prepared apples.
7. Close the barrel and store in a warm and cool place. Every 2 weeks it is recommended to remove foam and mold. Pickled apples will be ready no earlier than in two months.
Soaked apples in a jar with rye flour
A simplified method of preparing soaked apples in a jar. Glass containers do not require such painstaking processing as barrels. This is the amount of products for one 3 liter jar.
Ingredients
2 kg apples;
30 g flour;
1.5 liters of water;
0.3 tablespoons of salt.
Preparation
1. Boil some water, about 300 ml, pour in the flour, stir quickly, rub out all the lumps. Cool.
2. Strain the rye water, squeeze through cheesecloth, add the remaining liquid and salt.
3. Place washed, dried apples in a jar. It is advisable to use the smallest ones.
4. Pour in the prepared brine with rye flour.
5. Now you need to come up with oppression for the can. A small bottle of water that fits into the neck will do. We install.
6. Leave the workpiece in a cool place. The apples will become soaked in 1.5 months.
Homemade soaked apples in a barrel with mustard
Mustard is a wonderful ingredient that prevents soaked apples at home from becoming moldy. Using this recipe, you can make preparations both in barrels and in large jars.
Ingredients
Currant or cherry leaves;
7-8 kg of apples;
10 liters of water;
4 spoons with a mountain of mustard;
100 g salt;
200 g sugar.
Preparation
1. This recipe requires preparing boiled brine. Therefore, any water can be used. Pour the liquid into a convenient container and boil along with salt and sugar.
2. Leave the brine to cool. It should be at room temperature or colder.
Wash the apples, dry them, do the same with the leaves, there should be a lot of them.
4. Place a layer of leaves on the bottom of a clean barrel.
5. Alternate between apples and leaves until you run out of fruit.
6. Add mustard to the cooled brine and stir.
7. Fill the apples with the prepared mixture, put pressure on them and cover them with a cloth; you can throw a piece of linen over them to prevent midges from getting in.
8. It is advisable to keep the barrel at room temperature or just warm for a week, then lower it into the basement for a month.
Pickled apples in a jar with cabbage
Many people’s favorite recipe for soaked apples in a jar with cabbage, you can use a bucket or pan. The advantage is that you don't need straw or leaves to arrange the fruit.
Ingredients
4 kg cabbage;
3 pcs. carrots;
3 tablespoons of salt;
2.5-3 kg of small apples;
2 spoons of sugar.
Preparation
1. Chop the cabbage with a knife or grate into strips using a special grater. Place in a large bowl.
2. Grate the carrots, it is better to use a Korean grater to make sticks, it will be much more beautiful.
3. Add salt and sugar to the cabbage and carrots, rub well with your hands to release the juice. Place it in a bucket or pan, put it under pressure, cover it with a cloth and leave it warm for a day.
4. After a day, stir to release carbon dioxide from below. Leave it for another day.
5. Wash and dry the apples.
6. Take clean and dry jars. Place a layer of cabbage on the bottom, then a few apples, cover with cabbage, then more fruit. Alternate until the end, press.
7. Pour in cabbage brine, which will remain in a common bowl.
8. If the brine is not enough, you can dilute a little brine. Add a spoonful of salt and sugar to a glass of purified water, dissolve and pour into the cabbage.
9. Cover with whole cabbage leaves on top, place small pressure, for example, a bottle of water.
10. Leave the cabbage and apples to ferment for 2 weeks in a warm place, then you need to move it to the basement or put it in the refrigerator.
Homemade soaked apples in a barrel of honey
A variation of amazing pickled apples with honey, which are also prepared in a barrel or any other bulk container. You will also need a mixture of cherry and currant leaves and a few sprigs of mint.
Ingredients
10 liters of water;
150 g salt;
300 g honey;
100 g malt.
Preparation
1. Boil malt in a liter of water, boil for 20 minutes, cool and strain.
2. Add the rest of the water and salt, cook the brine, cool.
3. The apples need to be washed and dried, use as much fruit as the brine will cover.
4. Tear cherry and currant leaves, 3-4 sprigs of mint, wash and dry too.
5. Place leaves and mint on the bottom of the barrel.
6. Fold the apples, alternating each layer with currant and cherry leaves.
7. Add honey to the cooled or lukewarm brine and stir until completely dissolved.
8. Add honey filling, apply pressure.
9. Keep apples at a temperature of 15 to 18 degrees for 4-6 weeks.
Soaked apples in a jar with rowan berries
A recipe for sour soaked apples in jars, which are stored under a nylon lid and do not require oppression. You will need a little rowan, a small handful is enough. You can use viburnum in the same way.
Ingredients
5 liters of water;
60 g salt;
60 g sugar;
Rowan and apples.
Preparation
1. Boil the brine with sugar, water and salt, be sure to cool well.
2. Place the apples in clean and dry jars and add a little rowan or viburnum. The berries must also be dry.
3. Fill the jars with cooled brine.
4. Close with nylon lids, keep in a warm place for three days, then you can take them to the cellar.
Homemade soaked apples in a barrel with horseradish
This recipe uses horseradish leaves, you will need quite a lot of them. Make sure they are fresh and green. If there is not enough horseradish, then you can add some currant, grape, cherry or raspberry leaves.
Ingredients
5 liters of water;
8-10 kg of apples;
250 g sugar;
2 tablespoons of salt;
Horseradish leaves.
Preparation
1. Add salt and sugar to purified water, stir until dissolved.
2. Line the bottom of the barrel with horseradish leaves, which need to be washed and dried in advance.
3. Now a row of clean apples, leaves again.
4. Fill the barrel to the top or until the food runs out.
5. Be sure to place clean leaves on top.
6. Pour in chilled brine, it is important that all the grains in it disperse.
7. All that remains is to put pressure on the barrel and wait for the apples. On average it will take about a month.
Pickled apples at home - useful tips and tricks
To make the apples cook faster, you can pierce the fruits in several places with a toothpick. If the preparation is done in jars, then you can prepare some of the fruit in this way, let the rest soak longer.
You can put apples in barrels not only with straw or currant leaves, but also with horseradish. Sometimes dill branches are placed at the bottom of the barrel.
If the barrel has an unpleasant odor, then before use the container must be thoroughly washed with a vinegar solution and then ventilated.
Soaked apples - 7 homemade recipes
You can also use a decoction of citrus peels to neutralize unpleasant odors.
Is there mold in the barrel? Be sure to remove it along with the top leaves. You can add new leaves, but they must be clean and dry. Mustard powder also helps prevent mold. You need to powder the top layer of apples.
Want to get apples faster? Keep the workpiece warm longer. If, on the contrary, you plan to enjoy soaked fruits closer to spring, then keep the apples warm for a couple of days to start the process, and then put them in a cool room with a temperature of 10 to 15 degrees.
Home / PRESERVATION, PICKLES
There are three types of urine - sugar, sour and simple.
Fruits with even very minor damage should not be used - all apples may rot. Also, in order to prevent damage to the workpiece, you should always add water to the container - in the first 5-6 days it is strongly absorbed and the top apples are exposed.
Soaked apples are a very useful preparation: apples retain all their beneficial properties, but at the same time they also acquire a piquant taste and aroma that they absorb from the brine.
You can soak apples with the addition of a wide variety of products, spices, herbs and herbs: kvass, flour, honey, sugar, lavender mustard, mint, basil, savory, with apple, cherry or currant leaves, etc. The most common and popular recipes for soaked apples are with honey, currant leaves, kvass, and cinnamon.
1. Soaked apples with mint and honey.
Products:
1.Apples
2. Currant, mint and cherry leaves
3. Brine for 10 liters of water
4. Honey - 200-300 gr.
5. Salt - 150 gr.
6. Rye flour/malt - 100 gr.
How to prepare soaked apples with mint and honey:
Place a thin layer of currant leaves on the bottom of the container, place apples on top in 2 layers, then cover them with a thin layer of cherry leaves, again 2 layers of apples, then a very thin layer of mint and apples. Place leaves (assorted if desired) and 2-3 sprigs of mint on the top layer of apples, cover with a circle, and place a weight on the circle. Dissolve all the ingredients for the brine in warm boiled water, let cool completely, stir, pour into a container with apples (without removing the load!). Make sure that during soaking the circle is always covered with liquid, otherwise the apples will spoil; you need to keep the apples at a temperature of +15-18 degrees, the apples will be ready in 4-6 weeks.
2. Soaked apples with cabbage.
Products:
1. Cabbage - 4 kg.
2. Small apples - 3 kg.
3. Carrots - 3 pcs.
4. Salt - 3 tablespoons
5. Sugar - 2 tbsp. spoons
How to cook soaked apples with cabbage:
Wash the cabbage and apples, peel the carrots and grate them. Combine carrots with shredded cabbage, sugar, salt, squeeze with your hands until the juice releases.
Soaked apples with cinnamon, thyme and mint
Transferring the vegetable mixture, place the apples in a container for soaking, sandwiching them tightly so that there are no gaps, place a 2-3 cm layer of cabbage on top, compact it, pour in the released cabbage juice; if it is not enough, make brine at the rate of 1 tbsp. salt and sugar per 1 glass of chilled boiled water. Place whole cabbage leaves on top, cover with a plate, put pressure, keep at room temperature for 2 weeks, then the same amount at a cooler temperature.
3. Soaked apples in jars.
Products:
1. Apples
2. Water - 10 liters
3. Sugar and salt - 120 g each.
How to make soaked apples in jars:
Rinse the apples well, put them in a jar, pour in water in which salt and sugar are diluted, and seal the jars with plastic lids.
4. Soaked apples with rowan berries.
Products:
1. Apples - 20 kg.
2. Rowan - 3 kg.
3. Water - 10 liters
4. Honey or sugar - 500 gr.
5. Salt - 50 gr.
How to cook soaked apples with rowan:
Rinse the ripe rowan berries and apples, place them in a container for soaking, distributing the berries and apples evenly. Dissolve honey or sugar, salt in warm water, let the water cool, pour into a container, cover with a clean cloth and place a wooden circle on top, place a weight on it. According to this recipe, apples should be soaked in the cold.
5. Soaked apples with mustard.
Products:
1. Apples
2. Filling – 10 liters of water
3. Salt - 100 gr.
4. Sugar - 1 glass
5. Mustard - 1 tbsp. spoon
How to cook soaked apples with mustard:
Dissolve mustard, sugar and salt in water, bring to a boil, let cool. Place straw or currant/cherry leaves at the bottom of the soaking container, place apples on top and fill with mustard filling.
6. Soaked apples - a simple recipe!
Products:
for a 3 liter jar
1. Winter apples
2. Salt - 3 tbsp. spoon
3. Sugar - 3 tbsp. spoons
4. Bay leaf - 2 pcs.
5. Cloves - 2 pcs.
Place strong apples, preferably late winter varieties, in 3-liter jars, fill with cold water, add 3 tablespoons of salt, 3 tablespoons of sugar, put a couple of bay leaves, maybe a clove.
Close the lids and shake well to dissolve the salt and sugar.
Leave for a week at room temperature, and then take it to a cold basement.
After a month, the apples are ready and can be stored all winter until spring.
By preparing apples for the winter according to one of the suggested recipes, you will provide your family with tasty and aromatic apples for the whole year. Such apples will delight you and your loved ones not only due to their excellent taste, but also due to the fact that they are very, very healthy!
We offer you one more VIDEO RECIPE preparing soaked apples!
"Home Recipes" wishes you bon appetit!
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Every housewife wants to preserve a rich harvest of apples. There are many recipes for how to do this: make jam, dry it, or simply store it in the basement. However, in all these cases, the fruit loses most of its benefits. The best way to preserve Antonovka apples is soaking.
Soaked Antonovka apples - basic principles of preparation
Even our distant ancestors soaked apples for the winter. For this we used sour fruits: Slavyanka, anise and of course Antonovka.
The first step is to prepare the container in which the fruit will be soaked. It’s better, of course, if it’s a barrel, but if you don’t have one, you can use glass jars or an enamel pan. The container is washed thoroughly. Then pour boiling water over it and dry it.
In addition to apples, twigs and leaves of fruit trees or berry bushes, as well as spices, are used for soaking.
Select medium-sized apples. Fruits should not have damage or wormholes. The apples are washed and begin to be placed in containers, topped with leaves and spices.
The brine is prepared according to the recipe. It mainly contains sugar, spices and salt. In some cases, sugar is replaced with honey.
The resulting brine is poured over the apples. A wooden circle is placed on top and pressed down with a stone or other weight.
Gradually, the brine will be absorbed into the fruit, so you will need to add boiled water after a few days.
The barrel is kept in the cellar for a month. After this time, the fruit can be eaten.
Recipe 1. Soaked Antonovka apples
Ingredients
filtered water - five liters;
fresh Antonovka apples;
sugar - 200 g;
currant and cherry leaves;
salt - 40 g.
Cooking method
1. The apples must be of such a size that they fit freely into the jar. Wash glass containers and sterilize over steam. Dry.
2. Pour the required amount of water into the pan, add sugar and salt. Cook from the moment of boiling for five minutes. After this, remove it from the heat and cool the marinade.
3. Rinse the leaves of fruit trees and berry bushes and place them on the bottom of the prepared container. Fill the jar with apples, starting with the larger ones. Pour the chilled marinade over the fruit. Cover the neck of the jar with gauze and leave in a dark place.
4. After a couple of days, foam will appear on the surface.
Pickled apples recipe
It needs to be removed. If necessary, add marinade. The fruits must be completely covered with liquid.
5. Close the jars with plastic lids and place them in a cool place for a month. After this time, the apples can already be eaten, but the fruit will only reach full fruit in a couple of months.
Recipe 2. Soaked Antonovka apples with rye flour
Ingredients
ten kg of Antonovka apples;
rye flour - 200 g;
cherry and currant leaves;
sugar - 200 g;
boiled water - ten liters;
table salt - 150 g.
Cooking method
1. Select ripe, not too large apples without damage or wormholes. Wash them thoroughly and dry them.
2. Rinse the currant and cherry leaves. Wash enamel or glass containers and pour boiling water over them. Place the prepared leaves on the bottom. Place apples on top, then leaves again. Fill the container with apples, rearranging them with cherry and currant leaves. The last layer should be spices and leaves.
3. Pour salt, rye flour and sugar into a saucepan with warm water. Stir until the dry ingredients are completely dissolved. Cool.
4. Pour the brine over the apples. They must be completely immersed in the liquid. Cover the top with a plate and apply slight pressure. Leave the apples in a dark place for a week, periodically adding boiled water.
5. After the allotted time, place the container with Antonovka apples in the cellar and leave it there for a month and a half.
Recipe 3. Soaked Antonovka apples with prunes
Ingredients
filtered water - ten liters;
Antonovka apples - 20 kg;
salt - 50 g;
honey - half a kilogram;
bran - half a kilogram;
prunes - half a kilogram.
Cooking method
1. Wash and dry the apples. The fruits must be ripe without damage or signs of rot.
2. Pour the bran and prunes into a liter of boiling water and mix thoroughly so that not a single lump remains.
3. Dissolve salt and honey in nine liters of boiled water. Combine with bran mixture. Stir again.
4. Wash the apple barrel, pour boiling water over it and dry. Fill the container with apples and pour the honey marinade over them until the fruit is completely covered.
5. Place a pressure on top and leave the container in a cool place. Periodically remove the foam from the surface and add marinade. When the fermentation process stops, cover the container with a lid and put it in the cellar.
Recipe 4. Soaked Antonovka apples with cabbage
Ingredients
ten kilograms of late cabbage;
table salt - 600 g;
sugar - ten tablespoons;
six kilograms of Antonovka apples.
Cooking method
1. Free the heads of cabbage from the dried outer leaves. Cut them into four parts and cut out the stalk. Shred some of the cabbage into thin strips. Pour 200 g of salt into it and mix, lightly kneading it with your hands. Chop the rest of the cabbage into small pieces.
2. Wash and dry the apples. The fruits must not have any damage or signs of rot.
3. Wash the barrel or enamel pan, pour boiling water over it and dry. Place mixed fruits and cabbage in a container. Sprinkle each layer with shredded cabbage.
4. Place a saucepan with ten liters of water on the fire, add the remaining salt and sugar. You can add your favorite spices. As soon as the brine boils, remove it from the heat and cool.
5. Fill the contents of the container with chilled brine. Place cabbage leaves on top. Cover with gauze, cover with a wooden circle and apply pressure. Leave for five days at room temperature, periodically adding boiled water. Pierce with a wooden rolling pin and mix lightly. We remove mold.
6. Transfer the container to a cool place for storage.
Recipe 5. Soaked Antonovka apples with mustard
Ingredients
Antonovka apples;
table salt - 100 g;
assorted apple, cherry and currant leaves;
dry mustard - 75 g.
Cooking method
1. Dissolve mustard and salt in ten liters of water. Add granulated sugar to taste. Stir and place the pan on the fire. Bring to a boil, stirring occasionally. Then remove the brine from the stove and cool.
2. Wash the container in which we will soak the apples thoroughly, pour boiling water over it and dry it. Place an assortment of fruit leaves and berries on the bottom.
3. Wash the apples under the tap and dry. Fill the container with fruit, pressing them tightly together. Place leaves between layers. Fill the apples with brine. The liquid should completely cover the fruit.
4. Cover the contents of the container with a plate or wooden circle. We install pressure on top and leave it for a week. From time to time add boiled water and skim off the foam. Then we place the container in the cellar. You can eat apples after a month and a half.
Recipe 6. Soaked Antonovka apples with mint, basil and honey
Ingredients
currant leaves - two handfuls;
drinking water - ten liters;
basil - a large bunch;
flower honey - half a kilogram;
mint - a large bunch;
table salt - 170 grams;
rye flour - 150 grams.
Cooking method
1. Boil and cool water until warm. Add salt, honey and flour to it. Stir until all ingredients are dissolved. Leave the brine until it cools completely.
2. Place currant leaves in a single layer on the bottom of a clean glass, wooden or ceramic container.
3. Select small apples. Wash them and dry them. Rinse the basil and mint and place on a paper towel.
4. Place apples in a container, arranging each layer with mint, currant leaves and basil. The last layer should be greens. Cover the fruit with a plate and place a weight on it.
5. Carefully fill the contents with brine and let sit for a month. If necessary, add boiled water. Foam from the surface must be removed. Then place the container for storage in the cellar.
Recipe 7. Spicy soaked Antonovka apples
Ingredients
Antonovka apples - kilogram;
drinking water - one and a half liters;
cherry and currant leaves - 10 pcs.;
cinnamon - 3 g;
honey - 100 g;
five buds of cloves;
table salt - 7 g;
mustard seeds - 4 g.
Cooking method
1. Wash the fruits and leaves and dry them.
2. Sterilize clean jars over steam and place apples in them, topping them with cherry and currant leaves. Sprinkle mustard seeds on top.
3. Dissolve salt in hot water, add cloves and cinnamon. When the brine becomes warm, add honey and stir until it has completely dissolved. Pour the resulting brine over the apples in the jars and close them with plastic lids.
4. Let it sit for a week, then put it in the cellar for storage.
- Leave freshly picked apples to sit for a couple of weeks and only then wet them.
- Apples should not have any damage or signs of rot or wormholes.
- Do not use fallen apples to urinate.
- Be sure to pour boiling water over the container in which you will soak the apples.
- Place apples with the stems facing up. This way they will be better saturated with the marinade and will begin to ferment faster.
- Make sure that the apples are always covered with marinade.
Peeing- This is one of the methods of culinary processing of products involving the processing of fresh fruits and berries. During the soaking process, the fruits undergo lactic acid fermentation, the essence of which is that part of the sugar contained in the raw material, under the influence of lactic acid bacteria and yeast, is transformed into alcohol, lactic acid and carbon dioxide, which have a preservative effect on the fruit.
Thanks to alcohol and carbon dioxide, soaked fruits acquire a special refreshing taste, while the presence of lactic acid helps to increase the nutritional value of the product, as well as acquiring a sweet and sour taste.
Wetting fruits has now somewhat lost its relevance, but at home this method of preserving food is quite simple. When urinating and subsequent storage of fruits, it is necessary to adhere to certain sanitary rules.
So, for example, if fermentation of food raw materials can occur at elevated temperatures (from 30 ° C and above), as well as in poorly prepared containers or with insufficient supervision, when soaked, the product often acquires an unpleasant taste, which is accompanied by the smell of acetic acid or spoiled silage.
In the first case, acetic acid fermentation is observed, in which acetic acid is formed from alcohol, and the second is characterized by butyric acid fermentation, the essence of which is the conversion of sugar and lactic acid into butyric acid.
Despite the fact that many fruits that are able to retain their own taste well (lingonberries, pears, grapes, plums) are suitable for soaking, apples are most often prepared in this way. For soaking, it is best to use light-colored apples of autumn-winter varieties, which are distinguished by dense pulp. The most delicious are the soaked apples of the varieties Antonovka, Renet (light), Anis, Pepin Lithuanian, Babushkino, Osennye Polosatoe, Calvili (light) and Aport.
Before proceeding directly to soaking the apples, it is necessary to sort the fruits by quality and size, removing diseased, damaged and worm-eaten fruits. When soaking, the stems of apples are not removed, and fruits with damaged skins are discarded, since in the process they are not only too saturated with the solution, but also lose valuable soluble substances, which go into the filling. As a result, such soaked apples turn out tasteless and watery.
To soak berries and fruits, you can use wooden, glass or enamel dishes, the capacity of which varies from three to one hundred liters. Before use, the container must be carefully prepared: for example, enameled containers require not only washing with hot water and soda ash, but also subsequent repeated rinsing with hot boiled water. After washing, glassware is scalded with boiling water or sterilized over a boiling kettle.
Wooden utensils require special treatment - tubs, barrels and other containers made of wood are pre-soaked in water until the water stops leaking. New oak barrels are soaked for fifteen to twenty days, changing the water periodically. Before laying the fruit, the dishes are always doused with boiling water.
Urine of fruits is carried out using a specially prepared solution, which consists of pouring and decoction of malt. The filling for soaking is made on the basis of cold boiled water, sugar, salt and dry mustard, while malt flour is used to prepare a malt decoction (in the absence of this, rye flour is sometimes used).
6 ways to cook soaked apples
The prepared solution is thoroughly mixed, boiled for about ten minutes, then cooled and poured into a container with fruits placed in it. By the way, sometimes sugar is partially or completely replaced with natural honey, since this product can significantly improve the aroma of soaked products.
The fruits filled with the solution are kept at 18-20° for about 6-10 days, after which they are placed in a basement or cold cellar. After 45-60 days, the urinating process comes to an end and the fruits prepared in this way are completely ready for consumption.
Soaked apples according to a proven recipe from A.P. Rykalin.
Pickled apples.
How to extend the shelf life of winter and autumn apples.
We often get asked questions about winter storage of fruits. Let's start a series of publications on this topic with an interesting, proven method of preparing soaked apples.
The advantages are:
1) No heat treatment of fruits, which means maximum preservation of nutrients.
2) The shelf life of winter apple varieties is extended due to the aging period;
3) Great taste that children and adults love.
Alexander Petrovich Rykalin shared his experience and photographs. The tested varieties are Antonovka and Rossoshanskoe striped.
There are three types of urine - sugar, sour and simple.
It is very important to prepare suitable apples for soaking. The most suitable apples for soaking are late varieties of apples, well-ripened but hard: the best variety is Antonovka; anise, pepin and titovka are also suitable. Harder varieties need to be pre-prepared: they need to sit for up to two weeks before soaking. In general, aging of soaked apples is usually 30-40 days.
Fruits with even very minor damage should not be used - all apples may rot. Also, in order to prevent damage to the workpiece, you should always add water to the container - in the first 5-6 days it is strongly absorbed and the top apples are exposed. Soaked apples are a very useful preparation: apples retain all their beneficial properties, but at the same time they also acquire a piquant taste and aroma that they absorb from the brine.
RECIPE FOR PREPARING SOITED APPLES WITH MINT AND HONEY.
It was according to this recipe that the apples in the photographs were prepared.
You can soak apples with the addition of a wide variety of products, spices, herbs and herbs: kvass, flour, honey, sugar, mustard, lavender, mint, basil, savory, with apple, cherry or currant leaves, etc. The most common and popular recipes for soaked apples are with honey, currant leaves, kvass, and cinnamon.
You will need: apples, currant, mint and cherry leaves, brine - 200-300 g of honey per 10 liters of water, 150 g of salt, 100 g of rye flour/malt.
How to prepare soaked apples:
Place a thin layer of currant leaves on the bottom of the container, place apples on top in 2 layers, then cover them with a thin layer of cherry leaves, again 2 layers of apples, then a very thin layer of mint and apples. Place leaves (assorted if desired) and 2-3 sprigs of mint on the top layer of apples, cover with a circle, and place a weight on the circle. Dissolve all the ingredients for the brine in warm boiled water, let cool completely, stir, pour into a container with apples (without removing the load!).
How to cook pickled apples?
Make sure that during soaking the circle is always covered with liquid, otherwise the apples will spoil; they need to be kept at a temperature of +15-18 degrees. The apples will be ready in 4-6 weeks.
There are other recipes you can find them yourself on the Internet.
By preparing apples for the winter according to the recipe given, you will provide your family with tasty and aromatic apples for the whole year. These apples will delight you and your loved ones not only because they taste great, but also because they are very, very healthy!
Soaked apples are the most common type of preparation of this fruit. They are closed not only in their pure form, but also rowan berries, cabbage, honey, and straw are often added. Properly soaked fruits can be stored for up to six months, or even until the next harvest. Previously, soaking was done only in wooden barrels, but now delicious apples come out of glass containers.
For a recipe for soaked apples, small fruits are usually selected so that they are maximally saturated with the marinade. Late varieties of apples are considered the most suitable. They should be firm and well-ripened. If you have Antonovka, Titovka, Pepin or anise in your garden, do not miss the moment and be sure to soak the apples using any of the methods provided below.
Apples for urinating must be strictly free of rotten and spoiled areas, otherwise the presence of such areas can ruin all the work.
Pickled apples in jars
For soaked apples in jars, you need to choose 10 kilograms of small ripe fruits. You will also need 200 grams of sugar and 1 tbsp. a spoonful of salt, subsequently diluted with 5 liters of water. The aroma of this potion will be given by the leaves of fruit trees and shrubs in a bunch: currants, cherries, raspberries, lemon balm or.
Preparation:
If the fruits are of different sizes, then the larger ones should be placed at the bottom of the jar.
Pickled apples in a barrel
Apples soaked in a barrel have a distinctive taste than apples soaked in jars. To store in such a container you will need 5 kg of apples, more is possible, it all depends on the size of the barrel. Additional ingredients include 20 pieces of leaves, grapes and cherries, you can add straw, 200 grams of rye flour. Prepare for the marinade: 250 grams of sugar, 50 grams of salt, 5 liters of running water.
Preparation:
Instead of a wooden barrel, you can use an enameled metal one.
Soaked apples with cabbage
Soaked apples with cabbage will be infused in a regular saucepan, so for 3 kilograms of fruit you need to select an enamel bowl of the appropriate size. The dish will be complemented by 4 kg of cabbage and 3 pieces of medium-sized carrots. The marinade will consist of 3 tbsp. spoons of salt and 2 tbsp. spoons of sugar, soluble in 1 glass of water.
Preparation:
- We wash the wooden tub with hot water. If the container has not been used for a long time, it doesn’t hurt to wipe it with soda. We also thoroughly wash the Antonovka apples.
- Place some leaves on the bottom of the tub and apples on top. And so on to the very top. The last layer should be made of leaves.
- Bring 10 liters of water to a boil. Add all the other ingredients, mix thoroughly so that everything is evenly dissolved. It is important that there are no lumps of flour.
- Fill the apples with brine, place pressure on top and leave for 2 weeks. When fermentation begins, you should skim off the foam regularly. After 14 days, we move the apples to the cellar for 20-30 days.
Try adding a handful of lingonberries. It will give soaked apples an unusual taste and beautiful color.
Soaked apples with rye and celery
These apples can be prepared for the winter in a bucket or in large 10-liter glass bottles.
Ingredients:
- apples – 10 kg;
- 200 g celery root;
- 6 liters of water;
- 500 grams of straw (preferably rye);
- 50 grams of malt;
- half a glass of sugar;
- 3 table. spoons of salt.
Preparation:
- We wash all the products well, and additionally pour boiling water over the straw.
- Bring the water to a boil, add malt, and boil for about a quarter of an hour.
- Add salt and sugar, mix well. Place straw on the bottom of the container chosen for soaking, place apples on top, top them with thinly sliced celery, fill with brine and place pressure on top.
Antonovka apples need to be soaked for a month in a cool, dark place.
With honey and spices
The mulled wine mixture gives the apples prepared according to this recipe an original flavor.
Ingredients:
- apples – 20 kg;
- 500-600 ml honey;
- 200 g fine salt;
- 300 grams of cherry leaves;
- 20 buds of cloves;
- 1 package of mulled wine mixture.
Preparation:
- Wash the apples and leaves and allow excess liquid to drain. Mix honey with 10 liters of water and salt, mulled wine mixture and cloves.
- Place some of the leaves on the bottom of the container chosen for soaking, apples on top of them, and so on until the very top. The last layer should be leaves.
- Pour the resulting honey mixture and leave for three days at room temperature. Then move it to the cellar or refrigerator for storage.
- You can eat after two weeks. These apples at home are obtained with a spicy taste and a very rich aroma.
Delicious apples with spices
Amazing recipe. Despite the simplicity of preparation, the apples turn out very tasty that it would not be a shame to serve them on the holiday table.
Ingredients:
- 1.5 kilograms of apples;
- 2 tablespoons of malt (you can use 4 tablespoons of rye flour instead);
- 1 spoon of salt;
- 2-4 spoons of honey;
- 1 cinnamon stick;
- several sprigs of mint;
- a pinch of dried oregano and St. John's wort;
- 2 clove buds
- 1-3 pcs. star anise;
- 2 liters of water.
Preparation:
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- Place the apples in a jar, tails up.
- Add mint sprigs and other seasonings.
- Prepare wort from water, malt, honey and salt. Pour the contents of the jar into it.
- Leave for a week at room temperature. Then put it in the cold for a month and after the specified time you can try.
How to soak apples and cabbage
Ingredients:
- apples – 1 kg;
- cabbage – 1.5-2 kg;
- 300 g carrots;
- 2 tablespoons of salt;
- 1 spoon of sugar.
Preparation:
- Chop the cabbage and grate the carrots on a medium grater. Add salt and sugar, mix thoroughly with your hands, squeezing the vegetables so that they release the juice.
- Place a layer of shredded cabbage in the container chosen for soaking, apples on top of it, and cabbage again. The resulting juice is also poured into the total mass.
- Place the press and do not touch it for 2 weeks. Then move it to the cellar or refrigerator. You can eat after 10-12 days. And such a preparation is stored for more than six months.
Pay attention!
If there is not enough juice, you need to supplement it with boiled water mixed with a small amount of salt and sugar.
When soaking apples, you should follow these recommendations:
- apples for soaking must be ripe. If they are not ripe, you need to keep the fruits warm for 3 to 10 days, depending on the variety;
- There is no point in picking fruits from the ground. Only those apples that have been picked from the tree are suitable for urination;
- The Antonovka variety is ideal, but you can also use Melba, Pepin, Anise, Slavyanka;
- For preparation, it is best to take a wooden tub, but if you don’t have one, glass and plastic food containers will do. Many people prefer to soak Antonovka apples for the winter at home in a bucket.
Be sure to try the suggested recipes. Pickled apples are an excellent treat that will always come in handy both on weekdays and on holidays.
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Soaked apples for the winter are the easiest preparation for the whole family. The best varieties of apples for this process are late autumn and winter ones: Antonovka, Slavyanka, Anis, Suvorovets, Babushkino and others with dense pulp.
Apples supplied for soaking must be ripe, healthy, without cracks or wormholes. For the winter they are stored in glass jars, buckets, and barrels. Today we’ll look at preparing these fragrant fruits in jars for the winter.
The process of lactic acid fermentation occurs in jars, as a result of which sugar is converted into lactic acid, which prevents the development of harmful microbes. Thus, the fruits can be stored until next season.
Soaked apples for the winter according to an old recipe
The recipe is simple, takes minimal time to execute, and the result is magnificent. Known since time immemorial.
Ingredients for three 3 liter jars:
- Apples
- 5 liters of water
- 100 g salt
- 400 g sugar
- Black currant leaves
Preparation:
1. Place prepared apples into clean jars, alternating them with blackcurrant leaves. Our containers are 3 liter jars and they are already filled to the neck.
2. Now let's prepare the filling. Pour 5 liters of cold water into a saucepan (no need to boil it), add salt and sugar to it. We begin to mix the contents of the filling well until the sugar and salt are completely dissolved.
3. Fill the jars with fruits with syrup so that they are completely covered with it. Then we close the necks with simple nylon lids and leave them like that in the kitchen for 4-5 days. And then we’ll put the soaked apples in a cool place for storage.
4. Already in the kitchen, the process of lactic acid fermentation will begin in the jars and the filling will become slightly cloudy. At the same time, the apples will be soaked in syrup and there will be less liquid in the jar. And this is all correct, you shouldn’t be surprised.
5. And before putting them in the cellar, add water to the jars.
6. In just 1 -1.5 months, delicious home-made apples will be ready and ready to eat. I recommend everyone to make this delicious recipe.
Video on how to prepare soaked apples with red rowan berries
Find out the recipe for canning apples with rowan fruits.
The recipe is simple in execution and identical to the first.
Apples soaked in pumpkin for the winter in a 3 liter jar
Not many people know this recipe with pumpkin, but it is passed down from generation to generation between relatives.
For the recipe, we will take the Antonovka variety and the Guitar pumpkin, which has few seeds and juicy pulp.
Preparing the recipe:
1. Wash apples and pumpkin. Peel the pumpkin and grate it on a coarse grater by hand or using a food processor.
2. The products are prepared for placing in a 3 liter jar.
3. Place a generous layer of pumpkin on the bottom of the jar and carefully place the apples.
4. Then again add a layer of grated pumpkin and place the apples on it again.
5. We compact the pumpkin with our fingers, because the apples should be tightly packed in it. There should be no gaps in the bank.
6. That's the whole preparation process. We close the jar with a simple lid and take it to a cool place, for example, to a cellar.
7. After a month, the preparation can be eaten. Cook while apples and pumpkin are available.
Soaked apples with mustard in jars - video recipe
Recipe for soaked apples with rye flour
Find out the ancient classic way of soaking fruits when rye flour is present in the brine.
We will need:
- apples Antonovka variety
- currant leaves
- 2.5 liters of water at room temperature
- 1 teaspoon salt
- sugar - 100 g
- rye flour - 100 g
Cooking method:
1. In a 4.5-liter jar with a wide neck, first put currant leaves, then apples, then again currant leaves and again apples to the very top.
2. Pour water into the pan, add sugar, salt and mix.
3. Gradually add rye flour and stir so that there are no lumps.
4. Pour the brine into the jar to the very edge.
5. Cover the neck of the jar with gauze and leave it like that for a month. If the apples float, then you need to put a pressure on top consisting of a jar of smaller diameter with water.
6. At the same time, you need to check frequently so that when the brine decreases, add boiled water.
Video on how to prepare soaked apples with honey in jars for the winter
Check out this great homemade recipe. During the process of urination, many vitamins and useful minerals are retained in the fruits.
Having prepared the fruits according to this recipe, you will recognize their piquant taste and you will undoubtedly like it.
Prepare homemade apples for the winter to serve on the family table. I wish everyone successful preparations!
The process of making pickled apples is very similar to pickling and soaking.. In all three methods of preservation, the safety of products is ensured by the lactic acid contained in vegetables and fruits, which is released as a result of fermentation.
There is no significant difference between the salting methods. They distinguish between soaking, salting and salting, according to those products that are prepared for the winter. If these are vegetables, then the process is usually called pickling, the cabbage is fermented, and the apples are soaked.
Reference! For pickling vegetables and fruits, use brines with the addition of vinegar.
The benefits and harms of this snack
The calorie content of pickled apples depends on the ingredients included in the brine, and on average it ranges from 40 to 70 kcal per 100 grams. Eating soaked apples is very beneficial because their vitamin composition does not change during the cooking process.
Pickled apples nourish the human body:
In addition, they contain a large number of different minerals.
Only those people who have been prescribed dietary nutrition by their attending physician will have to exclude pickled apples from their menu. For people suffering from various diseases of the gastrointestinal tract, acidic foods can be harmful.
Difference in fruit varieties
Main the difference in pickling different varieties of apples lies only in the duration of soaking. For example, for autumn and winter varieties (Antonovka ordinary, Bogatyr, Orlovskoe polosatoye), the fermentation time is from 1 to 1.5 months. Pickling summer apples (Melba, White filling) takes much less time, from several days to 3 weeks.
How to ferment for the winter - step-by-step instructions
Today, there are a huge number of recipes aimed at fermenting apples, both separately and together with other ingredients. In addition, sourdough began to enjoy great popularity not only in a jar, but also in a barrel.
In a barrel
Any autumn apple varieties are suitable for this recipe, especially those with a sour taste. Unripe fruits can be left in a warm place for several days, and then try to ferment them in a wooden barrel, as our great-grandfathers did. To prepare winter preparations you need to take the following products::
- The first step is to boil 10 liters of water in a large saucepan. Sugar, salt, flour and spices are poured into boiling water.
- Remove the finished marinade from the stove and allow it to cool to about 35 degrees.
- Leaves and berries should be placed at the bottom of the container, after which they are covered with two layers of apples. Rows of fruits and leaves with berries alternate until the barrel is completely filled.
- After the container is completely filled, the apples can be filled with marinade. In this case, the fruits should be completely covered with liquid.
- A load is placed on top of the apples and left in a warm place for 14-15 days. The foam that forms during the fermentation process must be removed daily. After this period, the barrel is lowered into the basement, where it is stored until spring.
You can eat soaked apples prepared according to this recipe after 40 days.
Below is a visual video with a recipe for preparing soaked apples in a 10 liter saucepan:
At the bank
For a housewife living in a big city, three-liter jars can be the most convenient container for preparing pickled apples. For three three-liter jars you will need the following ingredients:
Once you have selected the ingredients, you can start cooking.:
- The bread is cut into small cubes and lightly dried in the oven.
- Rusks, sugar, salt and cinnamon are poured with boiling water. The resulting marinade is set aside.
- Apples and leaves are laid out in layers in jars. There should not be too many leaves, otherwise the brine may turn sour.
- After laying, the apples need to be filled with warm brine.
- The jars are covered with gauze and placed in a warm place for two to three days. Once the fermentation process begins, they can be transferred to a cool place. After 45 days, the apples are ready to eat.
Below is a visual video with another popular recipe for preparing soaked apples in a 3-liter jar:
Antonovka with cabbage
Apples pickled in cabbage can be made using modern plastic containers. A bucket or any other container must be scalded with boiling water before use. For this homemade recipe you will need the following ingredients::
Having selected the ingredients, you can proceed to preparing the dish.:
- For pickling, finely chop the cabbage and grate the carrots on a coarse grater. Then salt and sugar are added to them and the juice is set aside. Apples can be cut into quarters or used whole.
- The bottom of the container in which the pickling will be stored is laid with a layer of cabbage and carrots, which is then alternated with a row of apples. All the gaps between the apples are filled with cabbage and carrots. This operation is continued until the container is completely filled.
- Pour the juice that drained from the cabbage and carrots on top of the apples. If the liquid is not enough to cover the top layer of the workpiece, take a small amount of boiled water, add a little sugar and salt to it and pour it into the container with the workpiece.
- The apples are covered with gauze and pressure is placed on top of them. The workpiece is kept in a warm room for about 14-15 days and then taken to the basement.
With other vegetables
Apples can be pickled with cabbage, carrots and other vegetables. You can use pumpkin to get a delicious delicacy product. Sometimes garlic is added to the container along with the apples. To prepare homemade pumpkin preparations you will need::
Antonovka apples work well for this recipe. Ripe, undamaged fruits are thoroughly washed and the fermentation process begins.:
- At the bottom of the container in which the pickling will be stored, you need to place cherry leaves. Then apples and pumpkins are placed on top of them in two rows. The process is repeated several times until the entire container is filled.
- Now you need to prepare the marinade. To do this, add sugar, salt and spices to a pan of boiling water. Then, the resulting composition is removed from the heat and allowed to cool to 35 degrees. Warm marinade is poured over apples and pumpkin so that they are completely covered with liquid.
- The container with homemade preparations must be placed in a warm place for two days to ensure the start of the fermentation process. Then the apples are transferred to a cold place.
After about 45-60 days or a little earlier, the product will be ready for use.
Quick recipe
If you don’t have time for long fermentation, but you really like soaked apples, then you can opt for the recipe with rowan. To prepare it you will need the following ingredients:
If necessary, the quantity of products can be reduced. Preparation is carried out according to this plan:
- Ripe rowan and apples are thoroughly washed and placed in a selected container.
- The water is heated and honey or sugar and salt are dissolved in it.
- The water is left until it cools completely, and then it is poured into a container with apples and rowan berries, and a wooden weight is placed on top.
The containers are placed in a cold room for several weeks. You can also speed up the fermentation of any apples simply by using softer varieties.
Below is a video with a recipe for soaked apples with rowan berries:
How to store at home?
It is best to store homemade preparations in a cool place.. A basement or storage room is ideal for this purpose. The temperature in such a room should not fall below 0 degrees to avoid freezing of the liquid.
Alternative methods of preservation
Homemade pickling is left in the same container in which it was prepared. There is no need to specially transfer pickled vegetables into different containers for long-term storage.
Attention! A small amount of fermented preparations taken from the barrel can be stored in the refrigerator. To do this, be sure to pour brine into containers with vegetables and fruits.
Pickled apples can be served simply in a separate dish or used in various salads. Forgotten homemade recipes used by our ancestors can not only diversify the daily menu, but also enrich the human diet with vitamins and minerals. Homemade preparations are much healthier simply because only natural products are used for their production.
