Peeling apples in an enamel bowl. Recipes and features of cooking pickled apples for the winter

The pickled apple recipe is a great way to harvest fruit for the winter. Unfortunately, today few people use this method and in vain. soaked apples- tasty and very healthy treat, which is not difficult to cook at home.

Delicious pickled apples at home - simple recipes for everyone

The benefits of pickled apples are very high. Apples, especially those soaked with sour berries like cranberries, contain a large number of ascorbic acid. Therefore, eating soaked apples is useful for preventing colds. In addition, pickled apples improve appetite and normalize work. gastrointestinal tract. And the calcium contained in such fruits prevents the development of osteoporosis.

In the old days, apples, always of late autumn and winter varieties, were soaked in oak barrels, on the bottom of which a layer of rye straw was laid out. In a modern apartment, this method is very difficult. However, there are many simplified adapted recipes for making pickled apples that can be easily repeated at home.

Recipe for pickled apples with honey

Apples cooked with honey are attractive in appearance and very fragrant, thanks to the cinnamon used in the recipe.

You will need : 1.5 kg of apples, 200 ml of honey, 3 cinnamon sticks, 0.5 tbsp. l. salt, 1 liter of water.

Cooking. For the brine, combine water with salt and cinnamon, bring to a boil, and then cool to room temperature. Add honey and stir well to melt. Put the washed and dried whole apples in a jar, pour over the brine, cover with a lid and leave to ferment at room temperature for 10 days. Store the finished soaked apples in a dark, cool place.

Soaked apples with mustard

Mustard gives soaked apples a special piquancy and an attractive yellowish color.

You will need : apples, 3 tbsp. l. mustard powder, 5 tbsp. l. salt, sugar to taste, 10 liters of water.

Cooking. Mix water with salt, sugar and mustard, bring to a boil, stirring, then cool the resulting brine. At the bottom of the container, if desired, lay out the leaves of blackcurrant and cherry, lay the apples tightly on top, pressing them with a load. Pour the apples with the prepared brine so that the cargo is covered with liquid, and leave at room temperature for 1-1.5 months. Check the apples periodically and skim off any foam that forms.

Soaked apples with cabbage

This recipe is good because cabbage is fermented with apples - a great snack for meat dishes.

You will need : 5 kg of apples, 10 kg of cabbage, 1 kg of carrots, cranberries to taste, 3 tbsp. l. cumin, 270 g salt, 5 l water.

Cooking. Chop the cabbage, grate the carrots on a coarse grater, mix everything, add cumin and 200 g of salt. Lay a layer of cabbage on the bottom of the container and tamp well until the juice comes out. Lay a layer of apples on top. Repeat the layers, the top layer should be a layer of cabbage. For brine, dissolve 70 g of salt in water, pour over apples and cabbage, place a load on top and place in a dark, cool place for fermentation. Soaked apples will be ready in 4-6 weeks.

Soaked apples in straw

Thanks to the use of straw, apples are golden, with a special unique taste and aroma.

You will need : 10 kg of apples, 200 g of straw, 4 tbsp. l. salt, 1 tbsp. sugar, 5 liters of boiled water.

Cooking. Pour boiling water over the straw and dry well. Put a layer of straw on the bottom of the container, then a layer of apples, and again a layer of straw. Repeat layers, straw should be on top. Put a cloth napkin, a wooden circle and a weight on it. Pour brine over apples in straw. For the brine, mix chilled water with sugar and salt dissolved in it. Place the container of apples in a cool place and once a week skim off the resulting foam and rinse the wooden circle to prevent mold from forming. Soaked apples will be ready to eat in a couple of months.

Soaked apples in jars

To soak apples in jars, use small fruits with dense pulp.

You will need : apples, 200 g rye flour, 2 tbsp. l. salt, 10 liters of water.

Cooking. Rinse the apples, dry them and place them tightly in 3-liter jars. For brine in a saucepan, mix flour with salt and, stirring, pour boiling water. Stir so that there are no lumps, then let stand and strain the brine through cheesecloth. Pour apples with cooled brine, place a load on top (for example, plastic bottle with water) and put the jars in a dark, cool place for 1-1.5 months. Then remove the oppression, close the jars with ordinary lids and store in the refrigerator or cellar.

Soaked apples in a barrel

If, nevertheless, you are lucky enough to cook pickled apples in a barrel, rinse it thoroughly with soda and scald it with boiling water.

You will need : 5 kg of apples, 150 g of salt, 300 g of honey (or 150 g of sugar), 100 g of rye flour, 10 liters of water, cherry leaves, black currant to taste.

Cooking. Lay a layer of currant leaves on the bottom of the barrel, then a layer of apples. Lay a layer of cherry leaves on top and again a layer of apples. Repeat layers and press down everything with a weighted lid. For the brine, mix boiled water with salt, honey and flour and cool completely. Without removing the weight, pour the brine over the apples to completely cover the lid with the weight. Place a barrel of apples for 4-6 weeks in a slightly cool room.

Soaked instant apples

Unfortunately, it will not be possible to quickly prepare pickled apples, however, the use rye bread will greatly speed up the process.

You will need : 1.5 kg, half a loaf of rye bread, 2 tbsp. l. salt, 2 tbsp. l. honey, blackcurrant leaves, 2 liters of water.

Cooking. Bread cut into cubes, dry in the oven and pour boiling water, add honey, salt and leave for 2-3 hours. Place currant leaves on the bottom of the jar, place apples on top. Strain the prepared filling through cheesecloth and pour apples into it. Cover and refrigerate for a couple of weeks. From time to time, add cold boiled water to the jar. Store cooked apples in the refrigerator for 2-3 months.

As you can see, there is nothing complicated in making pickled apples at home. Try and you harvest this old way!

See also, delicious preparations.

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

fruit barrel recipe

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

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

Cooking method:

A simple fruit preparation recipe

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

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

Cooking method:

1. Wash ripe fruits and arrange them in clean 3-liter jars.
2. Stir sugar and salt in warm boiled water, and then set aside the pan so that the contents cool completely.
3. Pour the apples with a solution and close with plastic lids, and then place the bottles in a warm place. Soaked apples in jars should ferment for about 4 days.
4. After the time has passed, rearrange the containers in the cellar, after a month you can enjoy the taste of Russian traditional dish. This recipe for pickled apples for the winter is quite simple, and it uses a minimum of ingredients, so you can easily make a harvest in this way.

Fruits with mint

This option will require the following components:

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

1. Rinse fruits and twigs with water.
2. Boil water and then cool to a temperature of 45 degrees. Add honey, salt, flour and stir all ingredients. Leave the solution to infuse for 3 hours.
3. After the time has elapsed, start putting the ingredients in the bottles according to this principle: put one part of the mint sprigs on the bottom, then a layer of apples, then again a perennial, fruit on top - and so on until the end. Soaked apples in jars will turn out if you fill them with prepared must and close the container with clean plastic lids.
4. Soak the fruit at a temperature of 15 degrees for a month.

Preparation with the addition of cinnamon and mustard

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

Despite the fact that the number of components for this cooking method is many, such a recipe for pickled apples for the winter is quite simple, and any housewife can do it.

1. Rinse fruits under running warm water.
2. Put the leaves in a clean enameled pan, and then carefully identify the apples.
3. Prepare a spicy solution: separately pour water into another pan and determine it for boiling gas. Add honey, mustard, cloves, cinnamon and salt to the saucepan, and when the whole composition boils, remove the resulting foam and turn off the burner.
4. With a slightly cooled solution, pour the prepared apples so that they are completely in the liquid.
5. Cover the pan with a plate so that the fruit does not float up, and leave the container with the contents in the room for three days.
6. After three days, move the stewpan to the refrigerator, and only after 2 months you can taste the soaked apples.

Harvesting method with rowan

How else can you cook pickled apples in a barrel? The recipe with the addition of bitter berries is simple, and for its implementation you will need the following components:

• apples - 10 kg;
• mountain ash - 1.5 kg;
• honey - 250 g;
• boiled water - 5 l.

Cooking method:

1. Wash fruits and berries under water so that no dirt and extra leaves remain on the products.
2. Evenly place apples and mountain ash in a wooden barrel.
3. In boiled warm water dissolve the honey, and when the liquid has cooled, fill it with your workpiece, cover it with a clean cloth on top and press down with a load.
4. Place the container in a warm place for fermentation for 3 days, and then move it to the cellar. Soaked apples in a barrel, the recipe of which has just been described, will be ready only after 1 month, and then you can enjoy the taste of this traditional Russian dish.

1. Choose fruits for urination whole, not wrinkled, not wormy.
2. For this harvesting method, you need to choose varieties with juicy pulp and sour taste, for example, Antonovka, Anis, Titovka, Pepin.
3. Always make sure that the soaked apples are covered with must, otherwise they will simply go bad.
4. In the process of soaking in the barrel, mold may appear on top, it must be cleaned regularly so as not to spoil the taste of the fruit.

Now you know how to make pickled apples and what harvesting methods you can use. To make your fruit taste good, choose the right varieties, as well as observe the proportions in cooking and follow the exposure time.

Soaked apples are currently quite a popular treat. This method of harvesting fruit has been known since ancient times, when our ancestors were not yet familiar with sterilization. Even the famous writer Vladimir Soloukhin dedicated this dish eponymous story.

With a calorie content of the product of only 40-60 kcal per 100 g, all beneficial features, therefore, such apples are a storehouse of vitamins, and the soaking process itself is not difficult.

The simple recipes described below with photos will tell you step by step how to make pickled apples. different ways at home.

The benefits and harms of soaked apples

Such a delicacy is not only very tasty, but also has a low fat content. When urinating, apples retain vitamins of group B, as well as A, E, D. The composition also contains many minerals.

Thanks to vegetable fibers and fiber, the product has a beneficial effect on the digestive system and helps to get rid of constipation, and bactericidal properties normalize the overall intestinal microflora. There is also a restoration of normal metabolism.

The increased presence of ascorbic acid helps to stimulate the immune system and enhance the body's defenses.

But this dish can also be harmful if abused. Use is contraindicated in case of increased acidity of gastric juice, as well as in diseases digestive system such as gastritis, stomach or intestinal ulcers.

Before you start cooking pickled apples, pay attention to the following:

• It is best to use winter or hard late varieties of apples. Suitable pepin, antonovka, anise, titovka. The fruits must be whole, without dents and rot;
• Only ripe fruits are suitable for urination, so after picking they should be allowed to lie in a dry, warm place for a couple of weeks;
• Carefully choose and buy products from trusted summer residents or gardeners, as imported apples can be sprayed with chemicals that will release toxins during the soaking process;
• Before harvesting, all fruits must be thoroughly washed;
• For the first time, stock up on cold boiled water, because at first the fruits will intensively absorb the liquid.

The easiest recipe for pickled apples

Ingredients:

• Sugar - 300-400 g;
• Fruits of an autumn or autumn-winter variety - one bucket;
• Branches with leaves of raspberries, cherries, currants, lemon balm.

Pre-prepare the fruits:

1. Rinse them under running water, remove the leaves and stalks;
2. Put branches with leaves on the bottom of the dishes - exactly half;
3. We put fruits on them (it is undesirable to crush and tamp);
4. Cover with the remaining branches so that the fruits are completely covered. You can use 2-3 sprigs of mint, it will have a wonderful aroma.

Marinade preparation:

1. Boil 1 liter of water, add salt and sugar, stir quickly until they are completely dissolved;
2. Let cool and dilute with boiled cold water until required amount. A bucket of fruit needs about five liters of liquid;
3. Pour the contents completely with the marinade to the brim;
4. On top we put a round flat board, which is called oppression. Installing the load. The marinade should be added little by little over the next seven days. After this period, we take the container to a cool place and leave it for 40-45 days.

Homemade pickled apples are easy to make yourself. It won't take much time and effort.

Soaked apples White filling

Many are wondering if it is possible to preserve White filling to banks. Although this variety is not entirely suitable for soaking, it will eventually this recipe apples are obtained that have the taste and appearance of soaked.

Ingredients (for a two-liter jar):

• Sugar - two large spoons;
• Apples "white filling" - 1 kg;
• Salt - one large spoon;
• Horseradish leaf;
• Carnation - two buds;
• Table vinegar - three tablespoons;
• Cherry leaves - 3-4 pieces;
• Water.

Let's consider how to prepare soaked apples in jars for the winter from the tender and delicate "white filling" variety, which is one of the first to grow in summer.

Cooking scheme:

1. First, wash, sterilize, dry the jars. Boil the lids;
2. Sort the fruits, set aside the damaged and wormy, wash and dry;
3. Down in a two-liter jar, put the cloves and cherry leaves, then the horseradish leaf. You can also add some blackcurrant leaves;
4. Put the fruits in a dense layer in a jar, and pour boiling water over it, cover with a lid and leave to stand for a few minutes;
5. Remove the lid and carefully set it aside, it is necessary to roll up the jar. Pour boiling water into a container and bring it to a boiling state;
6. Pour salt and sugar into the jar, pour in the vinegar. Again, pour boiling water to the top and roll up.

Amazing recipe with rowan

Cooking according to this instruction will help to achieve interesting and original taste the usual soaked apples.

The recipe for pickled apples includes the following ingredients:

• Rowan berry - 3 kg;
• Apples - 20 kg;
• Sugar - 500 g;
• Water - 10 liters;
• Salt - 50 g.

Cooking steps:

1. Boil water and cool slightly, dissolve salt and sugar in it;
2. Put fruits, previously sprinkled with mountain ash, in a large container;
3. Top with marinade so that it completely covers the fruit;
4. Set the oppression and put the load (brick, dishes with water). The brine should completely cover the oppression;
5. After 5-7 days, take the container to the cold. Within seven days, you can add the marinade as needed, if the oppression is not under a layer of brine;
6. After 30 days, our product will be ready for use.

Apples in pumpkin juice with sea buckthorn

When cooked, they turn out to be golden in color, sweet and very healthy.

Cooking scheme:

1. Rinse sea buckthorn berries and apples under running water, dry. Take 100 g of berries for 4 kg of fruit;
2. Place the fruits in a container, sprinkle with sea buckthorn;
3. Pour in pumpkin juice. To prepare it, take a ripe pumpkin, peel, cut into pieces and boil with a little water. Mash the prepared pulp in the broth, cool and pour the fruit with this mass;
4. Press down with a load for 7 days, then the blanks must be lowered into the cellar.

How to wet Antonovka for the winter

Antonovka is considered an ideal variety of apples that can and should be soaked. Thanks to the process classic workpiece these fruits acquire special flavor notes.

Ingredients:

• Mint leaves - 12 g;
• Antonovka - 4.6 kg;
• Cherry leaves and currant leaves - 18 g each;
• Honey - 0.35 kg;
• Water - 9 l;
• Rye flour - 0.1 kg;
• Salt - 0.15 kg.

Now for the step by step recipe:

1. Put washed leaves on the bottom of the barrel;
2. Lay fruits on them, cover them with the same leaves;
3. Press down with oppression;
4. Mix flour, honey and salt in warm water, cool this mass completely;
5. Next, pour it into a barrel of fruit;
6. Insist in a warm place for at least 1.5 months.

As you can see, you can make homemade pickled apples in jars or any other convenient container. You just need to carefully prepare it. You can experiment with the number of components and adjust their quantity at your discretion.

Video: Recipe for soaked apples with rowan

It is best to wet apples of late varieties with dense pulp. The following varieties are well suited for these purposes: Slavyanka, Pepin saffron, Babushkino, Anis, Antonovka. For urination, only healthy, undamaged apples should be selected.

Selected fruits should be thoroughly washed. After that, they are placed in dense rows in a barrel soaked, washed and well-scalded from the inside, the walls and bottom of which are already covered with clean scalded rye straw with a layer of 1-2 cm. Each stacked row of apples should also be covered with a layer of prepared straw 1 cm thick, and the topmost a row - a layer of straw 3-5 cm. After that, you need to put a wooden circle on top, and a small oppression on it. The whole thing must be filled with a prepared solution.

For 20 kg of apples, we take 19 liters of pure water, 450 g of sugar, 200 g of malt broth (about preparing the broth below), 30 g of salt, 0.5 g of dry mustard. Instead of 450 g of sugar, you can use 900 g of honey or molasses.

In order to prepare 200 g of malt decoction, you need to take 200 g of water and 20-40 g of malt (or 40-60 g of rye flour) and boil for 10-15 minutes.

For the first 10-15 days, barrels with apples filled with a solution must be kept at a temperature of +15 ... +20 C. During this period, fermentation processes will occur. After that, the barrels are moved to storage in a cool place at a temperature of no more than +10 C in autumn, and no less than 0 C in winter.

If mold forms on the surface, it must be removed immediately.

Soaked apples are ready in 30-40 days. Soaked pears are prepared in a similar way.

How to wet apples for the winter in a barrel

A traditional recipe for pickled apples in barrels. Which apples are best suited for this and why. Required Ingredients based on 20 kg of apples. Detailed description all stages.

Soaked apples - a recipe at home in a barrel for the winter

Gradually, it more and more gave way to other containers, and today, as a container in which most people prefer to soak apples, large-volume enameled pans or even three-liter glass jars are used.

Everyone somehow forgot about the apples in the barrel. It is understandable where you can get them now, and even fake ones. But, I think, in some farms, on old household plots in outbuildings, among the numerous junk that is already considered unnecessary, you can find, if not a full-fledged barrel, then at least a tub - a small barrel.

Find, try, bring such small barrels home or buy them in a hardware hypermarket. We offer the lucky owners of such barrels to forget about the existence of other containers when urinating apples and use only found tubs.

Soaked apples at home in them turn out simply unforgettable in taste and aroma. The main thing is to do everything right when urinating. Unless, of course, there is and will not be a barrel, then do everything that is written below in what is - in glass jars.

So, the apples of the selected variety are purchased or harvested from your personal plot, which will give them more best taste, since the crop grown by one's own labors always seems to be tastier, the ancients noticed this.

Now the apples need to be carefully sorted out, removing from the total mass the fruits with wormholes, with traces of bruising. You should not use overripe fruits for urination, but at the same time they should not be too green.

When sorting is over, the selected apples must be washed under running cold water, after which, without drying, they are placed in the prepared container.

Apples must be laid with the stalks up. This should be done tightly, so that there is as little free space between them as possible, but at the same time one should not be zealous and squeeze the “naughty” fruits with excessive force.

It is not necessary to fill the container to the very brim, since the brine, with which apples are subsequently poured, should cover them by about 3-5 centimeters. Keep this in mind when laying apples.

The taste of ready-made pickled apples will largely depend on the brine, which can be prepared in different ways. So, for example, you can dissolve 200 g of rye flour in 10 liters of boiled water, salt the resulting solution to your liking and let it stand, and carefully strain through gauze folded in several layers before use.

In other recipes, the brine is prepared by adding 400 g of sugar and 50 g of salt to the same volume of water. And some prefer to use filling with fruit and vegetable juices instead of brine. Let's say a few words about their preparation.

First, 9 liters of water and a liter of beetroot juice. All this is boiled and then cooled. Next, 100 g is added to the filling. table salt. It remains only to stir it thoroughly and the filling is ready.

Another filling recipe uses redcurrant berries. Before that, they need to be carefully sorted out and washed, then pour boiling water, at the rate of 10 liters of water per 2 kg of berries.

First, you need to dissolve a pound of sugar in boiling water. If you are going to use this filling as a brine, then when laying apples, line their layers with lemongrass leaves. This combination will give apples a unique taste.

So, the brine is ready, it remains only to cool it and pour it into a container. From above it is covered with a clean cloth, on which a wooden circle is placed and a small oppression is placed. Immediately after this, it is necessary to take the apples to a cold but dry room, for example, to the cellar.

Soaked apples - a recipe at home in a barrel for the winter - Home piggy bank

Soaked apples have long been one of the most favorite snacks, so cooking this dish in winter is especially important. True, in the old days, the recipe for urinating apples was completely different, rather than

Soaked apples. Simple recipes for harvesting in a barrel and jars

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

fruit barrel recipe

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

A simple fruit preparation recipe

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

1. Wash ripe fruits and arrange them in clean 3-liter jars.
2. Stir sugar and salt in warm boiled water, and then set aside the pan so that the contents cool completely.
3. Pour the apples with a solution and close with plastic lids, and then place the bottles in a warm place. Soaked apples in jars should ferment for about 4 days.
4. After the time has passed, rearrange the containers in the cellar, after a month you can enjoy the taste of a Russian traditional dish. This recipe for pickled apples for the winter is quite simple, and it uses a minimum of ingredients, so you can easily make a harvest in this way.

Fruits with mint

This option will require the following components:

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

1. Rinse fruits and twigs with water.
2. Boil water and then cool to a temperature of 45 degrees. Add honey, salt, flour and stir all ingredients. Leave the solution to infuse for 3 hours.
3. After the time has elapsed, start putting the ingredients in the bottles according to this principle: put one part of the mint sprigs on the bottom, then a layer of apples, then again a perennial, fruit on top - and so on until the end. Soaked apples in jars will turn out if you fill them with prepared must and close the container with clean plastic lids.
4. Soak the fruit at a temperature of 15 degrees for a month.

Preparation with the addition of cinnamon and mustard

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

Despite the fact that the number of components for this cooking method is many, such a recipe for pickled apples for the winter is quite simple, and any housewife can do it.

1. Rinse fruits under running warm water.
2. Put the leaves in a clean enameled pan, and then carefully identify the apples.
3. Prepare a spicy solution: separately pour water into another pan and determine it for boiling gas. Add honey, mustard, cloves, cinnamon and salt to the saucepan, and when the whole composition boils, remove the resulting foam and turn off the burner.
4. With a slightly cooled solution, pour the prepared apples so that they are completely in the liquid.
5. Cover the pan with a plate so that the fruit does not float up, and leave the container with the contents in the room for three days.
6. After three days, move the stewpan to the refrigerator, and only after 2 months you can taste the soaked apples.

Harvesting method with rowan

How else can you cook pickled apples in a barrel? The recipe with the addition of bitter berries is simple, and for its implementation you will need the following components:

• apples - 10 kg;
• mountain ash - 1.5 kg;
• honey - 250 g;
• boiled water - 5 liters.

1. Wash fruits and berries under water so that no dirt and extra leaves remain on the products.
2. Evenly place apples and mountain ash in a wooden barrel.
3. Dissolve honey in boiled warm water, and when the liquid has cooled, fill it with your workpiece, cover it with a clean cloth on top and press down with a load.
4. Place the container in a warm place for fermentation for 3 days, and then move it to the cellar. Soaked apples in a barrel, the recipe of which has just been described, will be ready only after 1 month, and then you can enjoy the taste of this traditional Russian dish.

1. Choose fruits for urination whole, not wrinkled, not wormy.
2. For this harvesting method, you need to choose varieties with juicy pulp and sour taste, for example, Antonovka, Anis, Titovka, Pepin.
3. Always make sure that the soaked apples are covered with must, otherwise they will simply go bad.
4. In the process of soaking in the barrel, mold may appear on top, it must be cleaned regularly so as not to spoil the taste of the fruit.

Now you know how to make pickled apples and what harvesting methods you can use. To make your fruit taste good, choose the right varieties, as well as observe the proportions in cooking and follow the exposure time.

soaked apples

Soaked apples are a traditional Russian dish, and every housewife should be able to cook it. Today we will share several recipes for making pickled apples - both standard and for an amateur.

Salting. Pickled apples in a wooden barrel

Since ancient times, apples have been known as a valuable food and dietary product. They were used fresh and baked to improve digestion, increase bile secretion, reduce edema, improve the functioning of hematopoietic organs, and treat sclerosis, gout and other diseases.

It has long been believed that if you eat an apple daily, you will not need to see a doctor. From the old traditional medicine has come down to us and is now confirmed that apples are effective remedy treatment of hypertension. Pectin, which is in them, has the ability to remove toxins and other toxic substances from the body, including heavy metals (lead, nickel, cobalt). Apple diets are recommended in the treatment of obesity and a number of other diseases.

AT winter period or early spring soaked apples are welcome on every table.

Urination is a very simple and convenient way to extend the shelf life of these fruits, improve their palatability. However, not all varieties are suitable for urinating.

• "Antonovka"
• "Anise"
• "Autumn Striped" ("Streifling")
• "Pepin saffron"
• "Babushkino" and some other varieties with dense fruit pulp.

But summer (early) varieties of apples are completely unsuitable for urination.

Soaked apples for the winter: 4 best recipes

In Rus', pickled apples have been made from time immemorial, so a great many recipes for their preparation have accumulated for our days. At home, it is permissible to soak apples for the winter not only in traditional oak barrels, but also in large enamel pots or ordinary glass jars. In order for the “fruits of knowledge” to acquire a special, piquant taste, in addition to salt, sugar, rye malt or honey, horseradish, tarragon, celery or mustard can be added to the filling.

When choosing apples, you need to consider some factors:

1. Suitable for urination are only autumn and early winter varieties with rough, uniformly colored, mainly golden or green skin, and dense, sour pulp. The best among them are: Antonovka, Titovka, Pepin Lithuanian and Anis gray.
2. Apples intended for urination must be plucked from the branches by hand or with the help of a special tool. Padals or fruits shaken from a tree are not suitable for this purpose. Apples for soaking should be ripe, but in no case overripe!
3. Freshly picked apples from trees are not suitable for soaking. Before you find yourself in a barrel, the fruits should rest in a dark and cool place for 15-20 days.
4. Apples intended for urination must be selected and calibrated - approximately the same size, even, without wormholes, putrefactive spots and other defects.
5. Apples sold in supermarkets industrial production» are unsuitable for urination. In the case when there is no own garden, it is better to buy apples for soaking from familiar summer residents or private owners in the market.
6. Rye straw used for layering apples must be fresh (harvested in the same year as the fruit), not rotten, clean, free of mold and foreign odors.

Apples in a barrel, pickled in the traditional way

• medium-sized selected sweet apples - 36 pcs. (about 6 kg);
• rye flour - 2-2 ½ cups;
• spring or filtered water - 10 l;
• coarse salt - 3 tbsp. l. (with a high slide);
• black currant leaves and dill umbrellas - 0.2 kg each;
• sugar - 3/4 cup.

1. Fill a tub with a volume of 12 liters with cold water, after 5 days drain the water from the barrel, and wash it with a hot alkaline solution (2 g of soda ash per 1 liter of water). After washing, thoroughly rinse the tub, fill it with boiling water a third, close the lid and wait 1.5-2 hours, then rinse the barrel several more times.

Advice. Instead of an oak tub, you can use a large clay makitra - such glazed ceramic barrels were previously produced industrially and were available in almost every home.

2. Wash the apples with a sponge. Soak dill and currant leaf for a quarter of an hour in a large basin, then rinse the greens and spread it on a kitchen towel to dry.

3. Lightly dry the flour in a slightly heated oven. When it acquires the color of baked milk, pour it into a large thick-walled saucepan and brew with three liters of boiling water. So that the flour does not take lumps, pour boiling water into it in a thin but continuous stream, while the dough itself is continuously and intensively stirred with a whisk.

4. Boil 7 liters of water in a separate saucepan, pour salt into it, when it is completely dissolved, add sugar to the liquid and turn off the stove.

5. While the brine is cooling, lay half of the currant leaves on the bottom of the barrel, put the first layer of apples on top of them with tails up, cover it with dill umbrellas. Proceeding further in this way, place all the fruits in the tub and cover them with the remaining currant leaves.

6. Introduce rye “brewing” into the completely cooled brine, mix the mixture thoroughly and pour apples with it, so that the liquid completely covers not only the fruits, but also the leaves.

7. Cover the brine-filled apples with a wooden circle and press it down with a small cobblestone (previously washed and scalded well). Tie the neck of the tub with canvas

8. For the first 4-5 days, keep the barrel in a heated room, when the filling ferments, drag the tub of apples into the cellar. It will be possible to take a sample from apples in a month, but they will be completely ready for 45-50 days.

To prevent pickled apples from spoiling during storage, once every 5-7 days, remove the mold film from the surface of the brine, and also wash hot water wooden circle and stone oppression.

Apples soaked in honey

• large selected antonovka - 6 kg;
• blackcurrant and cherry leaves - 200 g each;
• basil - 1 large bunch;
• well water or filtered - 10 l;
• coarse salt, not iodized - 4 full, with a slide Art. l.;
• flower honey - 0.6 kg (slightly less than a half-liter jar).

1. Prepare fruits, greens and a tub in the same way as in the previous recipe.
2. Boil water, pour salt into it, boil the brine for 2-3 minutes and cool it to 40 * C.
3. Dilute honey in a warm liquid and wait for it to dissolve completely.
4. Lay a layer of cherry and blackcurrant leaves on the bottom of the barrel. Place a row of apples on this pillow, cover them with basil sprigs and continue to stack fruits, alternating layers of apples with layers of greens.
5. When the tub is filled almost to the top, cover the fruits with the remaining currant and cherry leaves and fill them with completely cooled honey brine.
6. Next, place a plank circle on the fruit, lay oppression on top of it, cover the barrel with canvas, keep it indoors at t 16 ° C for 10-14 days, and then move it to the cellar.

Pickled apples with mustard

• medium-sized apples - 7 kg;
• dry mustard powder - 4 very full spoons;
• salt - 3 heaped tablespoons
• rye straw - as needed;
• sugar - 7-8 tbsp. l.

1. Prepare the barrel and apples as it was said in the first recipe. Sort the straw, rinse and scald.
2. Boil 10 liters of water with salt and sugar and put the brine to cool.
3. Cover the bottom of the tub with straw and fill it with apples. Lay the fruits in rows, covering each of them with a centimeter layer of straw. When the container is full, cover the fruits with a thicker straw layer.
4. Take a glass of cold brine into a large cup, dilute in it mustard powder, pour the mustard mash into the main filling and mix it thoroughly.
5. Pour the fruit with mustard brine, set the oppression, keep the barrel of apples indoors for a week, and then lower it into the underground.

Apples soaked with horseradish

• apples (medium-sized Antonovka or Pepin) - 2 kg;
• horseradish - 2 medium-sized roots.

1. Boil the brine from the indicated components. While it is cooling, wash the apples, peel and cut the horseradish roots into thin shavings.
2. Place the apples in rows in a four-liter enameled pan, sprinkling each layer with horseradish.
3. Pour the fruit with cold brine, cover with an inverted plate, on top of which set oppression. After three days, put the pan with apples in the refrigerator.

The recipes listed in this article are not dogma, but a guide to action. By adding certain spices and spices to pickled apples at your discretion, you will get a delicacy with an original, “signature” taste.

Soaked apples for the winter: recipes for cooking at home (in jars, in a barrel, with sugar, horseradish, honey and mustard) - eGreenhouse

At home, it is permissible to soak apples for the winter not only in traditional oak barrels, but also in large enamel pots or ordinary glass jars. In order for the “fruits of knowledge” to acquire a special, piquant taste, in addition to salt, sugar, rye malt or honey, horseradish, tarragon, celery or mustard can be added to the filling.

For a long time forgotten recipe home preparations. Few housewives salt or, as they say, “wet” fruits in tubs in order to put a fragrant, slightly sour snack on the table in winter. You won't regret reading our article on how to make pickled apples at home - they are very tasty, besides, they can be not only a dessert, but also an addition to meat dishes. Here we will give several recipes to choose from - simply with salt and sugar, as well as with honey and spices. You just have to find the most suitable one and get down to business.

Soaked apples "Antonovka": a classic recipe

You will need:

• 5 liters of plain water;
• 200 gr. granulated sugar;
• a tablespoon with a slide of salt;
• cherry and currant leaves;
• fresh apples - how much will it take.

If you are going to three-liter jars, it is best to choose them in a medium size so that they fit freely into the neck. If you have in this case the size is not important. First, sterilize the jars in boiling water, in parallel, you can cook the marinade - add salt and sugar to the specified amount of water, let it boil for about 5 minutes, then cool the liquid. Cover the bottom of the prepared canning jars with leaves and start laying apples (previously washed) - you can put larger fruits on the bottom, and smaller ones on top. Now fill the apples to the top with the prepared marinade, cover the top of the jar with gauze and leave to ferment in a dark place. After a couple of days, foam forms on the surface, it must be removed, if necessary, add the marinade - remember that the liquid should always cover the fruit. Done - the jars can be closed with plastic lids and put away in a cool place to “reach”: fruits can be eaten in a month, but they will finally be ready in two. This Antonovka pickled apple recipe is a classic, but many supplement it with various additives such as honey, spices, aromatic herbs, and so on. It depends on whether you like sweet things or whether you are going to serve apples with meat (then they should be sourer), or you just want to please your family with a sweet treat in winter - then you can cook the marinade with honey. How - read on.

Soaked apples "Antonovka": a recipe for a real winter dessert

For cooking you will need:

• 20 kilograms of apples (if you have less, reduce the amount of other ingredients proportionally);
• 500 gr. good honey;
• half a kilo of prunes (dried fruits);
• half a kilo of bran;
• 10 liters of water and 50 gr. salt.

Soaked apples "Antonovka" (recipe with prunes) will be a real hit of yours - they will be liked by both home, who have definitely never tried anything like this, and guests who will ask you for the recipe. Wash the apples, boil the water, and then fill it with bran and prunes. Mix well - there should not be a hint of lumps in your solution. Now dissolve honey and salt in water, pour the resulting marinade into jars or tubs of apples so that the liquid covers the fruit completely. Done - on top (if you are cooking in a tub), put oppression and take the container to a cool place. A couple of days after that, you need to remove the foam from the surface and add the marinade - the fruits will ferment very actively, as soon as the process subsides, close the jars with lids and put them in a dark room until the winter cold. Now you know how to cook soaked apples "Antonovka" deliciously: choose the recipe at your own discretion. Having made a preparation in summer or autumn, in winter you can please your family with a traditional Russian snack.