How to soak apples for the winter and which ones. Soaked apples for the winter

Soaked apples are a favorite treat for adults and children, which are not at all difficult to prepare, especially if a simple recipe is always at hand. Not many people know how to cook properly, because at the output you want to get delicious juicy apples with a unique aroma, and not applesauce.

What varieties of apples are suitable for urinating

To soak apples, you need to know that not all varieties are suitable for harvesting; rather sour apples with relatively dense pulp are best suited. The varieties of apples for urination are as follows - Antonovka, Borovinka pineapple, Slavyanka, Pepin Saffron, Welsey, Cinnamon striped, Orange, Melba is also suitable, subject to storage conditions.

Apples are harvested at the stage of maturity, when the fruit is ready to be picked. Fruits are chosen only clean, which are not eaten by pests and are not affected by diseases. Scab on apples not only spoils the appearance, but also the taste.

Summer varieties of apples can be wetted immediately after picking, autumn and winter varieties should lie down for saccharification. Autumn varieties are left for two weeks, winter - for 20-30 days. The most delicious soaked apples are obtained when the fruits contain 0.7-1.0% acid and 8-13% sugary substances.

Choosing a container

The best container for pickled apples – oak barrels of various volumes (50-150 l), but can also be wetted in jars. They use both new barrels and used ones, in which juice, various syrups, wine, marinades were previously stored.

Before the process of urinating, the straw must be scalded with boiling water and kept in a closed container for 10-15 minutes or treated with dry steam. For urinating apples, you can use not only barrels, but also glass cylinders, jars, with a volume of 2, 3, 10 liters.

pickled apple recipe

Filling for apples should be made from filtered drinking water, adding granulated sugar, rock salt and malt (you can replace it with rye flour). When the procedure for urinating apples begins, depending on taste preferences, blackcurrant leaves, tarragon, honey, and mustard are added. Malt (1 kg per 10 liters) must first be boiled for 15-17 minutes. Rye flour (1 part) is shaken in some water and poured with boiling water (4 parts).

To cook pickled apples at home in glass jars would need:

If you take honey (20 gr), then reduce the amount of sugar to 10-15 gr. When adding mustard (1.5 g), honey is not added. Filling for urinating apples can be done using apple juice(70-80% water and 20-30% juice), or take applesauce (80-90% water and 10-15% puree).

Barrels with apples must be kept for a week at a temperature of +15 ̊ ... +18 ̊ С, after which the sheet pile exits should be tightly closed and put into a refrigerator, basement. When urinating apples in 3-liter jars, they should be removed in the cold after 3-5 days.

Approximately 30-35 days after the start of the cooking process, pickled apples will be ready. Soaked apples should be stored at a temperature of 0 ̊ ... + 4 ̊С. Be sure to try making pickled apples according to this recipe.

The output should be dense, juicy, not mint, with white or creamy (sometimes greenish) pulp. The taste of apples will be distinguished by a pleasant aromatic wine taste. The content of acid in soaked fruits is 0.6-1.5%, alcohol - 0.8-1.8%. If the apple crop was large and you don’t know what to do with it, prepare pickled apples - delicious dessert will not leave anyone indifferent. Enjoy your meal!

Recipe for pickled apples for the winter

Apples are tasty and healthy, and late varieties can be stored for up to seven months at a temperature not exceeding 5 degrees. Nutritionists say that each of us should eat at least 48 kg of these fruits every year, and 40% can be processed products. At the end of winter, in spring and until mid-summer, apples are expensive, and jams and jams, firstly, not everyone can eat without restrictions, and secondly, they spoil the figure.

Soaked apples can help out, which for some reason have rarely appeared on our table lately. Of course, not everyone will cook them in wooden barrels. Urban residents do not have a place to store large containers, and straw, which is certainly included in old recipes, must be taken somewhere. But who said that you can’t cook this healthy yummy a little differently? Today we will offer you some simple recipes soaked apples for the winter.

Containers and raw materials for pickled apples

Previously, in every cellar or cellar there were wooden barrels with pickled apples. But today, due to lack of space and the ability to get cheaply similar containers, we can cook them in buckets, enameled pans, three-liter jars, large glass bottles with a wide neck. Before use, large containers are washed with hot water and soda and rinsed well, and small ones are sterilized.

The most successful pickled apples for the winter are obtained from late varieties, such as Antonovka, or early ones - white filling and Papirovka. It is best not to collect the fallen fruits, but to pick them from the tree, then bring them to the desired ripeness for 2 or 3 weeks, putting them in boxes.

Apples must be ripe, whole, free from disease or pests, and of medium size. Since the process of urinating fruits is based on lactic acid fermentation, large fruits are cooked slowly and unevenly, while small ones quickly peroxide.

It is best to cook soaked apples in buckets, pots or other containers with a wide mouth. Fruits in jars and bottles will rise during fermentation, which will adversely affect appearance and taste, and putting a load on them will be problematic. But there are recipes for which you need a container with a narrowed neck. At the same time, the jars are filled with apples, poured with brine to the very top and corked nylon lids.

Easy Pickled Apple Recipes

In fact, when making pickled apples according to any of the existing recipes, we cannot call any of them difficult. Difficulties arise, for example, if you need to get wheat straw, buy or cook malt yourself. And the recipe for soaked apples may not be acceptable due to the high cost of some component. Of course, it’s good to use honey for winter harvesting, but does everyone even eat enough of it to put it in brine?

We offer you not only simple recipes for urinating apples for the winter, but also consisting of inexpensive ingredients that can be easily bought at any supermarket or at the nearest market.

The easiest recipe

Easier than making pickled apples this way is perhaps just picking the fruit from the tree and eating it on the spot.

List of ingredients

Take the following foods:

Antonovka is best, but other late varieties can be wetted, only the size of the fruit should not be large. If you have cherry, blackcurrant leaves on hand - great, use them, no - and it will be so tasty.

Cooking guide

Wash the apples, put them tightly in a bucket or other glass, enameled or stainless container.

Dissolve in water required amount salt and sugar, pour over the fruits, cover the container with a plate or an inverted clean lid, place a load on top.

Leave for 10-15 days at a temperature normal for a dwelling, then take it out to the cold. If fermentation will occur at less than 20 degrees or you have chosen a variety that is too sour, soaked apples for eating will be ready later.

If rowan grows near your house, you can pick it as much as you like and cook beautiful pickled apples for the winter, additionally enriched with vitamins and with an original flavor.

List of ingredients

To prepare this recipe you will need:

If necessary, calculate the exact amount of water as indicated in the previous recipe, just subtract the additional volume occupied by the berries.

Cooking guide

Pick the rowan berries and wash thoroughly.

Boil water, completely dissolving salt, sugar in it, cool.

Lay the washed apples and mountain ash in layers tightly in a clean container.

Pour the brine over the fruit so that the liquid covers them completely, place the weight on top.

Fermentation should take place at a temperature of 15-16 degrees for 2 weeks, then remove the container in the cold for storage.

with mustard

If you are thinking about how to make spicy for the winter soaked fruit try the recipe with mustard.

List of ingredients

Prepare these foods:

Cooking guide

Boil water, dissolve mustard, salt, sugar and cool the solution completely.

Line the bottom of the container with blackcurrant leaves, pack the fruits tightly, pour cold brine. Cover the contents of the saucepan or bucket with clean gauze. Set oppression.

Soak for 7-10 days at normal room temperature, then remove to the cold.

Soaked apples prepared in this way will have an unusual taste.

List of ingredients

As you can see, salt and sugar are absent in this recipe.

Cooking guide

Wash the apples and place tightly in a clean bowl.

Mix cold boiled water with kefir and mustard, pour over the fruit so that they are completely covered with liquid.

Set oppression by first laying clean gauze on top of the apples. It should be removed daily and washed in soapy water.

Fermentation should take place in a cool place.

Sour pickled apples

According to this recipe, apples can be soaked in three-liter jars.

List of ingredients

For every 5 liters of brine you will need:

Cooking guide

Three liter cans sterilize, let them cool completely.

Boil water, dilute salt, sugar, cool.

Wash the apples, put them tightly in glass bottles, fill with brine to the top, cork with nylon lids.

Place the jars in deep bowls or small saucepans so that the liquid that flows out during fermentation accumulates in them.

Wipe the containers daily with a clean, damp cloth, top up with brine. When fermentation is over, put the jars in the cold.

Conclusion

These are just some of the recipes that allow you to quickly and without undue expenses prepare delicious, healthy pickled apples for the winter. We hope that some of you will adopt. Enjoy your meal!

How to cook pickled apples for the winter at home - delicious recipes

In this article you will find everything about how to cook pickled apples for the winter at home, not only very tasty, but also healthy dish, recipes in barrel and jars.

Soaked apples for the winter at home - cooking recipes

Let us consider in more detail the main points on how to cook pickled apples correctly:

• What varieties and types of apples are used for cooking?

For urination, ripe apples of autumn and early winter varieties are used.

It is advisable to take medium and small apples, light-colored, with dense pulp.

Apples must be freshly picked, perfectly healthy, without bruises. Apples should be washed thoroughly

You can wet in wooden, glass, ceramic dishes. You can also use bags-liners made of food-grade polyethylene film.

It is best to soak apples in wooden barrels.

Line the bottom and walls of a well-washed and scalded barrel with pre-scalded straw - the straw gives the apples a golden color.

Instead of straw, you can take cherry or blackcurrant leaves. Lay the apples in rows, stalks up.

Every 2-3 rows shift with straw or leaves.

To pour apples, prepare a solution: bring 10 liters of water to a boil, add 400 g of sugar and 25 g of salt, 150 g of rye flour.

Pour apples with cold solution so that it slightly covers the apples. Leave the barrel for 10 days at a temperature of 20–25 °C.

Remove foam daily and add solution.

After that, move the barrel to a cold place, such as a cellar. Here, fermentation ends after 25–30 days.

Soaked apples - recipes for cooking in a barrel and jars

• Apples soaked with rye flour in barrels

For sweet water:

1. Antonov apples are most suitable for urination. Before soaking, apples need to be prepared, that is, sorted out, washed.
2. At the bottom of the barrel in which you will soak the apples, put a layer of blackcurrant leaves (you can also use green cherry leaves).
3. Place several rows of apples on top of the leaves (twigs up). Then lay the apples on top again with a layer of leaves, and then again several rows of apples. Thus, fill the container completely, and the topmost layer of apples must also be covered with leaves. Instead of leaves, you can use finely chopped straw.
4. Now that everything is ready, pour the specially prepared wort or sweet water over the apples.
5. And the wort is prepared like this: rye flour pour boiling water, salt, stir, let stand, then strain. Boil sweet water, cool and only after that fill it with apples.
6. Put the container with apples in a cold place and fill it with wort or sweet water. Then cover the apples with a wooden circle, on top of which put the weight.
7. Apples will be ready in a month.

• Pickled sour apples in jars

Filling composition: for 10 liters of water, 120 g of sugar and 120 g of salt.

Pour the fruits of unpainted varieties in jars with brine and cork with plastic lids. It is most convenient to cook such apples in three-liter jars. Put the jars in a warm place for 4 days to start the fermentation process, and then transfer them to a cool place for a month.

The fruits are hard and sharp, which are used in salads.

Filling composition: for 10 liters of water, 2 cups of honey, 100 g of salt.

To prepare the filling, dissolve honey, salt in water and boil for 30 minutes. Cooking technology, as in the recipe above.

Soaked apples for the winter - the most delicious recipes cooking

In this article you will find everything about how to cook pickled apples for the winter at home, not only very tasty, but also a healthy dish.

Soaked apples at home: simple recipes

Soaking is one of the most simple ways harvesting apples for the winter. Delicious pickled apples cooked at home are a great addition to salads, side dishes, meat, poultry, and fish.

What varieties of apples are suitable for urinating at home?

Whatever method of urinating apples you choose, you can use only late (autumn) varieties of apples that have sweet and sour taste. Most often these are Antonovka, Anis and Pepin. Only ripened fruits are suitable for urination, therefore, after picking apples, they need to lie down for some time in warmth.

What is the best way to soak apples?

It is best to use barrels for soaking apples, but this method is no longer relevant, as it is very laborious. Housewives usually use large enamel pots or glass jars of large capacity, where you can easily put right amount apples.

Tips for making pickled apples at home:

• a container for urinating apples must be prepared: thoroughly cleaned with baking soda, washed and poured over with boiling water;
• as a load, you can use a flat plate on which a liter jar of water is placed;
• you should know that with any method of soaking apples, they actively absorb the brine, so you need to add it periodically, otherwise the upper layers of the apples will simply deteriorate;
• for 1 bucket of apples, approximately 5-6 liters of filling will be needed.

Soaked apples traditionally had three types of harvesting: regular (classic), sour and sweet. Let's look at each blank in more detail.

Soaked apples: a simple recipe

The soaking recipe is simple: apples are laid out in prepared containers, poured, the fruits are poured, the load is laid, and after a month and a half or two months, you can take a sample.

For 1 kilogram of apples you will need:

• 1.5 liters of water,
• 4 tablespoons honey or sugar
• a handful of currant and cherry leaves,
• 1.5 teaspoons of salt
• cinnamon, cloves and mustard seeds (to taste).

1. Apples must be washed in warm water, and sort out, as only intact fruits are suitable.
2. The bottom of the container is lined with cherry and currant leaves, ripe apples are stacked tail up in dense rows. After two rows, it is necessary to lay a layer of leaves again and repeat the operation until the container is filled with apples almost to the very top.
3. Filling is better to prepare in advance. To do this, bring water to a boil and put all the ingredients listed above into it. The filling must be cooled to 30-35 degrees and pour apples with it.

Cover with a load so that they are completely covered with water. For several days, dishes with apples need to be held at room temperature to start the fermentation process, after which they need to be removed in a cool place. Ready soaked apples can be served at the table in a month and a half or two.

Sour pickled apples with cabbage

There are many recipes for sour pickled apples, but the most original one is with cabbage. The cooking process is no different from the classic way of soaking apples.

For 3 kilograms of apples you will need:

• 4 kilograms of cabbage;
• two carrots;
• 2 tablespoons of sugar;
• 3 tablespoons of salt.

1. Finely chop the cabbage, grate the carrots on a coarse grater. Then mix the cabbage, carrots, salt and sugar until vegetable juice appears.
2. Next, a layer of cabbage should be laid on the bottom of the prepared container, tamped, a layer of apples, then again cabbage, apples, etc. The top layer is from cabbage. If the allocated vegetable juice is not enough, then prepare a brine at the rate of one tablespoon of sugar and salt per 1 liter of water.

From above you need to lay oppression, as in the first recipe. For several days, the container with the workpiece must be kept at room temperature so that the fermentation process begins, after which the sour pickled apples with cabbage must be removed in a cold place for 1 month.

Sweet pickled apples

The recipe for sweet pickled apples differs from the usual (classic) only in that more sugar or honey is added to the brine.

To prepare 10 liters of filling you will need:

• 300 gr. honey or 400 gr. Sahara,
• 100 gr. rye flour,
• 150 gr. salt,
• currant and cherry leaves.

1. The container for soaking apples must be thoroughly washed, dried, currant leaves should be laid on the bottom. Place a layer of apples on top.
2. The next layer is cherry leaves. Next, again, a layer of apples, currant leaves, etc. should be laid. The last layer is cherry leaves.
3. To prepare the brine in hot water, it is necessary to dissolve all the above ingredients: sugar or honey, salt, rye flour. Cool the solution to room temperature and pour over the apples.
4. At the end of cooking, the workpiece is covered with a small load, as in previous recipes.

Sweet pickled apples are prepared for at least one and a half months at a temperature of +14 - +17 degrees.

Delicious pickled apples at home: 3 simple recipes

Do you love apples but don't know how to save them? beneficial features for a long time? Make pickled apples at home.

Soaked apples for the winter are the easiest preparation for the whole family. The best varieties apples for such a process - late autumn and winter: Antonovka, Slavyanka, Anis, Suvorovets, Babushkino and others with dense pulp.

Apples entering the urination must be ripe, healthy, without cracks and wormholes. For the winter they are harvested in glass jars, buckets, barrels. Today we will consider the preparation of preparations for the winter of these fragrant fruits in jars.

In jars, a process of lactic acid fermentation takes place, 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 the next season.

Soaked apples for the winter according to an old recipe

The recipe is simple, takes a minimum of time to execute, and the result is excellent. Known since time immemorial.

Ingredients for three 3 liter jars:

• Apples
• 5 liters of water
• 100 g salt
• 400 g sugar
• black currant leaves

Cooking:

1. Put prepared apples in clean jars, alternating them with blackcurrant leaves. Our container is 3 liter jars and they are already filled to the neck.

2. Now let's prepare the fill. Pour 5 liters into the pot cold water(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 fruit jars with syrup so that they are completely covered with it. Then we close the necks with simple nylon lids and leave them in the kitchen for 4-5 days. And then we put the soaked apples in storage in a cool

4. Already in the kitchen, the process of lactic acid fermentation will begin in the jars and the filling becomes slightly cloudy. At the same time, the apples will be saturated with syrup and there will be less liquid in the jar. And this is all right, you should not be surprised.

5. And before you put them in the cellar, add water to the jars.

6. After 1-1.5 months, delicious home-made apples at home will be ready and you can eat them. I highly recommend this delicious recipe to everyone.

Video on how to cook pickled apples with red rowan

Find out the recipe for preserving apples with rowan fruits.

The recipe is simple in its execution and identical to the first.

Apples soaked in a pumpkin for the winter in a 3 liter jar

Such a pumpkin recipe is not known to many, but it is passed down from generation to generation between relatives.

For the recipe, let's take the Antonovka variety and the Gitar pumpkin, which has few seeds and juicy pulp.

Recipe preparation:

1. Wash apples and pumpkin. We peel the pumpkin and three on a coarse grater manually or using a combine.

2. The products are prepared for laying in a 3 liter jar.

3. At the bottom of the jar we put a layer of pumpkin without sparing and carefully place the apples.

4. Then we pour a layer of grated pumpkin again and put apples on it again.

5. We tamp the pumpkin with our fingers, because the apples should be tightly packed in it. The gaps in the bank should not be.

6. That's the whole harvesting process. We close the jar with a simple lid and take it to a cool place, for example, in the cellar.

7. After a month, the workpiece can be eaten. Cook while there are apples and pumpkin.

Soaked apples with mustard in jars - video recipe

Recipe for soaked apples with rye flour

Learn ancient classic way soaking fruits when rye flour is present in the brine.

We will need:

• Antonovka apples
• 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 jar with a volume of 4.5 liters and 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, pour 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 brim.

5. We close the neck of the jar with gauze and leave it like that for a month. If the apples float, then you need to put on top the oppression consisting of a jar of smaller diameter with water.

6. At the same time, you need to look often in order to add boiled water when the brine decreases.

Video on how to cook pickled apples with honey in jars for the winter

Check out this wonderful recipe at home. In the process of urination, many vitamins and minerals are preserved in the fruits.

By preparing the fruits according to this recipe, you will recognize their spicy taste and you will undoubtedly like it.

Prepare homemade apples for the winter to serve on the family table. I wish you all successful preparations!

Recipes for every family to enjoy delicious apples in any season. To homemade turned out, choose fruits that have dense pulp and sweet and sour taste. the best options for conservation for the winter there will be such varieties as "Pepin saffron", "Anis" and "Antonovka".

How to wet apples

For urination, it is necessary to take the most ripe apples. If the fruits of the fruit tree have not yet ripened, they must be kept for a certain time at a warm temperature before starting the process: for example, it is recommended to leave autumn varieties for several days, and winter varieties for at least two weeks. If you are interested in how to soak apples for the winter, then know that, first of all, you need to prepare wooden barrels or tubs, the volume of which is at least 10 liters. Wooden containers can be replaced with glass containers of the same volume, hermetically sealed.

Peeling apples at home in a tub

Before starting conservation, the tub must be soaked in water at room temperature, after which it should be thoroughly rinsed. To prepare the container for long-term storage, scald it with boiling water, this will eliminate all possible microorganisms. Upon completion of all actions, lay a layer of scalded rye or wheat straw on the bottom of the barrel. This component prevents damage to soaked apples, gives them an amber hue and an unusual aroma.

How to soak apples in jars for the winter

Homemade pickled apples can be made using ordinary liter or three-liter jars - this method is considered the easiest. When cooking, it is better to supplement the preparation with various aromatic herbs, for example, currant bush leaves or mint. For brine fermentation, it is recommended to take kvass powder, then after a couple of months you can enjoy a delicious soaked apple garnish. It is worth noting that the workpiece should be served with cucumbers, sauerkraut and cranberries.

Easy Pickled Apple Recipe

Who will refuse to eat fruits in winter, and even if they are soaked with red rowan? To prepare one of the most simple blanks for the winter, you must have:

• ripe apple fruits - 2-3 kg;
• rowan - 400 g;
• sheets of currant bush - 1 handful;
• honey - 50 g (calculation per liter of water);
• salt - 5 g.

Cooking will not take much time:

1. Lay the fruits of the apple tree in layers inside a clean jar, between them there should be rowan berries. The tails of the fruit should look up, so they ferment faster and soak in the marinade.
2. Make a brine: dissolve salt and honey in boiled water (it can be replaced with granulated sugar if desired).
3. Pour the liquid to the top so that it completely covers the components.
4. Cover the container with gauze, remove and wait until the products ferment.
5. After a few days, remove the excess foam from the jar.
6. Cover the container, hide in the cellar for a month or a half.

How to make pickled apples with mustard

At home, this preparation is easy to make. To make pickled fruits according to the recipe, you will need the following products:

• apple fruits - 5 kg;
• water (normal) - 10 l;
• leaves of a currant bush;
• mustard - 3 tbsp. spoons;
• sugar (sand) - 1 cup;
• salt (preferably iodized) - 100 g.

Ripe apple fruits will turn into soaked if you do just a few things:

1. Place salt in a container filled with water granulated sugar, mustard. Bring the mixture to a boil, then let cool.
2. Line the bottom of a saucepan or barrel prepared for urination with currant leaves, lay apples, pour cooled brine.
3. It is necessary to infuse the container before hermetic sealing for up to three weeks: the first 7 days - at room temperature, the rest of the time - in a cool place.

Apples for the winter with cabbage in a barrel

Soaked fruits can provide you with the necessary vitamins and minerals in the winter. With such processing, the taste of apple fruits is not lost, on the contrary, it becomes more piquant and refined. To get delicious pickled fruits for the winter, first stock up on all necessary ingredients. So, you will need:

• apple fruits - 3 kg;
• carrots - 4 pcs.;
• granulated sugar - 2 tbsp. spoons;
• cabbage - 4 kg;
• salt (preferably iodized) - 3 tbsp. spoons.

The canning process consists of the following steps:

1. Wash and shred the cabbage thoroughly.
2. Peel the carrots, grate it (large).
3. Mix the prepared vegetables, adding more salt, sugar. Remember to harvest with your hands so that the shredded cabbage releases the juice.
4. Wash the fruits of the apple tree, put them in a bowl (where the urination process will then take place), and fill the gaps between them with vegetables.
5. Lay a layer on top of fruits and vegetables cabbage leaves(2-3 cm thick).
6. Pour the ingredients with the juice that the cabbage gave. If it does not cover the contents, add another glass of cold water (previously adding one tablespoon of salt and sugar).
7. Again cover the future soaked fruits, vegetables with whole cabbage leaves, put a plate on top, press it with a load. Leave for two weeks at room temperature, then move the dishes for the same time, but in a cool place.

Preservation of apples for the winter with mint and honey

Each member of your family will appreciate the taste of pickled apples with aromatic additives. Dessert can be eaten by everyone, even those who count the calorie content of the foods they eat. To prepare an unusually tasty and healthy treat, you will need:

• apple fruits - 3-5 kg;
• mint leaves, cherries, currants;
• water - 10 l;
• honey - 300 g;
• salt - 150 g;
• rye flour or malt - 100 g.

To get fragrant pickled fruits for the winter, you need:

1. Put the leaves of a currant bush on the bottom of the prepared container with a thin layer, lay 2 layers of apple fruits on top.
2. Cover the contents of the container with a thin layer of cherry leaves, then apples again, then cover them with mint and repeat 2 layers of apple fruits again.
3. Lay the remaining leaves on top of the apple layer, add a couple of sprigs of mint.
4. Cover the container, and put the load on top.
5. You can make a brine: boil water, dissolve salt, honey, flour in it. Leave until completely cool.
6. Pour the well-mixed solution to the soaked fruits, while not removing the load. It is important to ensure that when soaking the object holding the oppression is completely covered with liquid, otherwise the preservation will deteriorate.
7. Keep the future delicacy at a temperature of 15 to 18 degrees, about 4-6 weeks.

Canning whole apples with lingonberries

Soaked apples can be made in glass bottles, enameled buckets or a saucepan. The advantage of this dish is that all the ingredients retain their vitamins, because they are not subjected to heat treatment. For canning you will need the following ingredients:

• apple fruits - 5 kg;
• lingonberries - 0.5 kg;
• granulated sugar - 0.5 kg;
• grape leaves- 0.5 st.;
• plain water - 2.5 liters (if necessary, you can increase).

Soaked blanks at home should be done like this:

1. Thoroughly wash the berries and fruits, then put them in the prepared container. If you use a wooden barrel, then you must first prepare it: scald it with only boiled water, cover the bottom with straw or grape, currant or cherry leaves.
2. Spread the apples with the stalks up, while pouring each layer with berries. Before repeating the layers, you can lay sheets from the bushes.
3. Close the surface with the selected leaves, because it will be necessary to put oppression on top.
4. Prepare filling: dissolve sugar in boiling water, cool.
5. Pour the contents of the container with cold sweet liquid, put oppression.
6. You can take the workpiece to a place where the air temperature is below room temperature. If you soak apples in a barrel, then it is better to immediately put it in the place where it will be stored.
7. It is necessary to cork the container after the foam stops rising. This will happen in about 10 days.

Video: how to soak apples with barley straw and plant leaves

Soaked apples are tasty and useful products. Due to the special technological processing The composition retains a lot of useful vitamins and minerals. Experienced housewives by trial and error deduced own recipes fruit soaking.

Soaked apples: a classic of the genre

• granulated sugar - 330 gr.
• apples of the Antonovka variety - 10 kg.
• salt - 60 gr.
• cherry leaves - 40 gr.
• cherry leaves - 30 gr.
• currant leaves - 40 gr.

1. Prepare wide-bottomed enameled dishes. Mix all types of leaves, divide the volume into 2 parts. Lay one section on the bottom.
2. Rinse and dry the apples, send them on top of the sheet substrate. Cover with the second part. Prepare a marinade from water, sugar and salt, melt the crystals on the stove, cool the solution.
3. Pour it into a bowl with apples. Prepare the marinade so that it covers the entire surface of the apples. Set oppression, it can be made from a three-liter jar filled with water and a flat plate.
4. Leave the apples for 5-8 days, during which time they will soak. Periodically add the marinade, as the fruit will absorb it.
5. After the specified period, send the dishes with fruit to the refrigerator, start eating after 1.5 months.

Soaked apples with rowan

• apples - 17-18 kg.
• granulated sugar - 480 gr.
• drinking water - 10 l.
• salt - 45 gr.
• rowan berries - 2 kg.

1. Pour water into a saucepan, send to the stove and boil. Let the liquid cool, then add salt and granulated sugar. Dissolve the granules.
2. Pour rowan into another bowl, rinse the berries, transfer to a colander. The liquid must drain.
3. Now wash the apples. Put them on the bottom of an enameled bucket in one layer, sprinkle with a small amount of mountain ash. Fill the bowl until all ingredients are used up.
4. Pour the composition with a cooled marinade, place a load on top of the mass. To do this, put a flat dish, put on it three-liter jar with water.
5. The fruits will absorb the solution, so the marinade must be topped up. After one week, the apples should be moved to a cool place. Start tasting after 25-30 days.

Soaked apples with honey and lemon balm

• drinking water - 9-10 liters.
• salt - 130 gr.
• lime honey - 250 gr.
• rye or wheat flour - 90 gr.
• apple (any variety) - 16 kg.
• currant leaf - 70 gr.
• dried melissa - 30 gr.
• cherry leaves - 30 gr.

1. Rinse the apples. Prepare an enameled bucket, line it with 1/3 of the total volume of leaves (currants and cherries). Next, lay out the fruits in 3 rows, place a piece of dried lemon balm on top of them.
2. Continue alternating until all ingredients are used up. Start preparing the brine. To do this, boil water with honey, salt and flour, cool, pour the contents of the bucket with the marinade.
3. Then set oppression on the apples. It is easy to build it from an ordinary flat dish and a three-liter jar filled with plain water. Soak apples for 3 weeks at a temperature of 14-17 degrees.

• rye flour - 145 gr.
• water (passed through the filter) - 9 l.
• fresh basil - 40 gr.
• fresh mint - 35 gr.
• currant leaves - 45 gr.
• rock salt - 155 gr.
• lime honey - 460 gr.

1. Before proceeding with the main manipulations, make a soaking solution. Pour water into a saucepan, add salt, add honey. Bring to a boil, if bubbles appear, reduce power to a minimum.
2. Pour the sifted flour, knead, wait for the granules to dissolve. Prepare a tub or bucket of enamel in which apples will urinate. Line the bottom with a currant leaf, place 3 rows of apples on top.
3. Arrange the fruit with fresh basil and mint, then make a few more rows. Continue packing, alternating fruits with herbs. When the ingredients run out, fill the contents with a solution (it must be cooled down).
4. Build a oppression from a three-liter jar of water and a flat dish, suitable in diameter for the size of the soaking container. Keep apples for 10 days at a temperature of 15 degrees, then put in the cold for another 3 weeks.

Soaked apples with sea buckthorn

• sea ​​buckthorn - 120 gr.
• apples "Antonovka" - 4.5 kg.
• pumpkin - 1 pc.
• water - 5 l.

1. Prepare a ripe pumpkin for further manipulations. Chop it, remove the seeds, chop it into cubes 3 * 3 cm in size. Send it to a saucepan or slow cooker, add water.
2. Cook the mixture over low heat until the composition turns into porridge. Stir well with a spoon so that the pumpkin breaks up into small grains.
3. Next, turn off the stove, mash the pulp to get a thick juice. The solution for soaking is ready, let's move on. Rinse sea buckthorn and apples, dry on towels.
4. Alternately lay the fruits in layers in an enameled bucket. When the components run out, pour over the apples and sea buckthorn with cooled pumpkin juice.
5. Prepare the load by filling a three-liter jar with water. Cover the apples with a flat plate of a suitable diameter, press the dish with a container. Keep 1 week at room temperature, then refrigerate.

Soaked apples with carrots and cabbage

• cumin - 30 gr.
• white cabbage - 8 kg.
• carrot - 850 gr.
• filtered water - 4.5 liters.
• salt - 245 gr.
• green apple - 4.6 kg.

1. Before the main procedure, prepare a suitable soaking dish. Suitable wooden barrel, enameled bucket or basin. Chop small heads of cabbage, rinse and wipe the carrots.
2. Connect the vegetables together, add cumin, salt. Put a small part on the bottom, tamp with your palms. Place some washed apples on top, alternate layers.
3. Now start preparing the brine. Pour the water into enamelware, add salt. Some housewives add sugar, it all depends on personal preferences.
4. Boil the marinade until the grains dissolve. Let it cool, then pour into a saucepan with carrots, apples, cabbage. Set oppression, take it to a cool place (12-14 degrees). Start tasting after 3 weeks.

• apples "Antonovka" - 9 kg.
• drinking water - 5 l.
• viscous honey - 400 gr.
• table salt - 55 gr.
• Melissa leaves - 60 gr.
• mustard powder- 35 gr.
• cherry leaves - 40 gr.
• sheets black currant- 45 gr.

1. Pour drinking water into a suitably sized pot. Send the liquid to the stove, add salt. Bring the composition to a boil, wait for it to cool.
2. Add mustard powder and honey to the warm mixture, mix thoroughly. In a pre-sterilized container, place a small amount fresh leaves and apples, try to alternate layers.
3. The last row should consist of leaves. Pour the brine to the top, set oppression. Place the container in a cool place. The preparation process can take up to 1.5 months.

Soaked apples with mustard powder

• salt - 90 gr.
• drinking water - 9 l.
• granulated sugar - 240 gr.
• cherry leaves - 60 gr.
• mustard powder - 80 gr.
• apples - 18 kg.

1. Pour water into a saucepan, put on high heat and bring to a boil. Pour mustard powder, stir to eliminate lumps. Add salt and sugar.
2. Boil the marinade until the grains are completely dissolved. After that, turn off the brine, cool it to a temperature of 25-30 degrees.
3. Lay the cherry leaves on the bottom of the soaking dish. Tamp pre-washed and dried apples on top. Pour the marinade over the contents of the dish. Build oppression, wait 3 weeks.

Soaked apples in kefir

• kefir - 300 ml.
• filtered water - 8 l.
• dry mustard - 70 gr.
• ripe apples -15 kg.

1. Rinse apples thoroughly, get rid of fruits with various defects in the form of rot or mechanical damage. Next, send the fruit to a large enameled container.
2. Separately, combine the remaining ingredients together, mix well. Pour the brine over the apples. Place the press on the container with the product, wait for the preparation.

Take a closer look at classical technology soaked apples, vary the main recipe as you wish. Add any dense berries, for example, sea buckthorn, lingonberries, mountain ash. Pour mustard powder, honey, currant or cherry leaves. cook gourmet snack with chopped cabbage or carrots.

Video: recipe for soaked apples with red rowan