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Delicious soaked apples recipe at home. Soaked White Pouring

Many owners of garden plots are faced with the problem of processing a large crop of apples. One of better ways blanks are soaking. Soaked apples prepared on your own are not only a tasty snack, but also an excellent treat for holiday table, ingredient of salads, garnish for meat, stuffing for pies. The preparation of this delicacy does not take much time and effort, and the ingredients for recipes can be found in almost every home.

apple soaking process is to convert fructose into lactic acid and alcohol. As a result of fermentation, a sour-sweet soaked taste is obtained, which both adults and children like so much. For cooking, you will need certain varieties that are distinguished by elastic pulp, dense skin and noticeable sourness. It is best to take autumn and winter varieties: Antonovka, Bogatyr, Anis, Babushkino, Kamenichka, Borovinka. It is undesirable to take summer varieties, because they fall apart during the cooking process due to loose pulp. Fruit must also meet the following criteria:

the same average size;
hardness and density;
sour taste;
removed, not fallen;
no red blush.

It is necessary to take fully ripe specimens, not spoiled by diseases or pests. Before soaking, the fruits need to lie down in order to sugar. Autumn varieties are left for 14 days, winter - for 25-30.

Pickled Apple Recipes

The best containers for soaking are considered oak barrels, but in the conditions of an apartment, blanks are made in glass jars volume of 3 and 10 liters, as well as in a bucket. Which recipe for pickled apples at home the hostess chooses depends on the preferences of family members. There are a lot of options.

Classic recipe in a jar

Soaked apples Antonovka at home, they turn out great in glass containers. They are convenient to store even in a small apartment. For cooking you will need:

Intact fruits are thoroughly washed in warm running water. Cherry and currant leaves are placed at the bottom of sterilized jars, after which the whole apples are placed close to each other. After two rows, put the leaves again and continue until the jar is full.

For brine, boil water, dissolve salt and sugar in it, cool to 30 degrees and pour apples. From above you need to put a load so that the fruits are under water. The jars are kept warm for several days to start the fermentation process. It can be determined by the foam that appears on top. After that, the blanks are cleaned in a cool place for about 60 days.

sweet apples

To make fruits sweeter, among the ingredients are malt and honey. Would need:

fruits - 10 kg;
honey - 200 g;
salt - 80 g;
malt - 50 g;
water - 5 l;
cherry and currant leaves.

Currant leaves are laid out at the bottom of the container, the fruits are placed on top with tails up. Then comes a layer of cherry leaves, and the layers are repeated until the jar is full. The load is placed on top.

For brine salt, honey and malt are dissolved in warm water. Instead of malt, you can take 75 grams rye flour. When the liquid has cooled, it is poured over apples without removing the load. Pickled apples reach readiness in a month and a half.

The optimal mode for their storage: +15 - +18 degrees.

Sour apples with the addition sauerkraut would be a great addition to fried potatoes, as well as a snack for strong alcoholic beverages. To prepare such a treat, you will need the simplest ingredients:

apples - 3 kg;
cabbage - 4 kg;
carrot - 2 pcs.;
sugar - 50 g;
salt - 80 g.

Finely chopped cabbage and grated carrots are sprinkled with salt and sugar and stirred until the juice stands out. A layer of cabbage is laid at the bottom of the container, then fruit. Repeat layers until jar is full. Cabbage should be on top. Vegetable juice is poured into a jar. If it is not enough, then you should prepare a brine based on 1 liter of water, one tablespoon of salt and sugar.

For several days, the workpiece is kept in the room so that it ferments, then it is removed in the cold. The result can be assessed after 30 days.

With mustard

Simple recipe for pickled apples for the winter with mustard will appeal to those who love savory snacks.

Ingredients:

fruits - 10 kg;
granulated sugar - 200 g;
salt - 100 g;
malt - 50 g;
mustard powder- 2 tbsp. l.;
water - 5 l;
currant and cherry leaves.

Leaves and mustard are placed in jars, then apples are laid out in layers close to each other. From salt, sugar and water, you need to prepare a brine, add malt to it and soak the fruits so that they are covered by about 5 cm. A load must be placed on top.

During the week, the blanks should be soaked at a temperature of 20 degrees, periodically adding water. Then the containers are transferred to a cellar or other cold place. You can eat soaked fruits after two months.

Recipe with lingonberries

Many housewives know how to soak Antonovka apples for the winter, but there are a lot of recipe options, so you can always learn something new for yourself. . Apples with lingonberries They make a great snack that all family members will love.

Ingredients:

Grape leaves line the bottom of the container, lay the apples on top with the stalks up. Layers are repeated, sprinkling each layer with cranberries. Leaves should lie on top, oppression is laid on them. For the brine, dissolve the sugar in boiling water. Pour apples with cooled liquid, set oppression. For ten days, you need to ferment apples in a warm place. When the foam rises, the container is clogged and taken to the cellar.

Harvesting in a bucket

In a city apartment, it is impossible to ferment apples for the winter in a barrel, but it is quite feasible to make a harvest in a bucket. For this, an ordinary enameled bucket without rust and chips with a volume of 10 liters is suitable. The dishes must be thoroughly washed with boiling water and soda and rinsed in plenty of running water. The recipe for pickled apples in a bucket can include a variety of ingredients. For example, you can cook fruits with the addition of honey.

apples - 6 kg;
honey - 200 g;
salt - 1 tbsp. l.;
water - 3 l.

Prepared and thoroughly washed apples are tightly placed in a bucket with tails up. To make a brine, salt and honey are dissolved in hot water and, after cooling the liquid, pour it over the fruits. It should be remembered that the temperature of the water in which honey is placed should not be higher than 40 degrees.

After pouring the fruit with brine, oppression is placed on top, which can be a wooden circle of the desired diameter, a plate or a lid. In the heat, the workpiece wanders for two weeks, liquid is added as needed. The finished snack is stored on the balcony or in another cool room.

Attention, only TODAY!

Properly cooked pickled apples are excellent rich taste and very pleasant aroma. This method has been known for the future since time immemorial, and is still in demand now: it is easy to perform, it takes a little time, and pickled apples can be stored for about a year!

They can be an independent dish, used as an addition to desserts, salads and even meat. Don't know how to cook pickled apples? We will advise.

When choosing fruits for harvesting, consider the following recommendations:

apples must be fresh, without damage and signs of spoilage;
you will have to collect the fruits manually; those that have fallen from the tree cannot be used;
choose white (or tanned) late and winter varieties of apples, firm but well ripened fruits. Summer varieties are not suitable for urination;
Wheat (rye) straw used for urination should be fresh - from a new crop, without foreign unpleasant odors and mold. Straw pickled apples have a particularly pleasant aroma, piquant taste and a beautiful golden color;

Soaking apples immediately after picking is not recommended; they should be allowed to rest for about 3 weeks. During this time, some of the fruits will go into marriage (sick, damaged, and so on);
using purchased apples for urination, give preference, perhaps less beautiful, but more suitable in quality: grown in private gardens without treatment with various chemicals (to improve appearance and extended shelf life). Apples treated with such substances can taste unpredictable and, worse, be harmful to your health;
it is also better for purchased apples to rest for some time.

Choosing Apple Supplements

You can soak apples simply in brine, but it will be much tastier if you add herbs, spices or spices: mustard or honey, flour or sugar, apple leaves, raspberries, lemon balm, currants, cherries and mints, basil, rosemary, oregano, mountain ash, cranberries , rose hips, cinnamon, cloves and so on.

Choosing dishes

For urinating apples, it is better to use wooden tubs, glass, ceramic or enameled dishes.

You can also take plastic containers, but only if they are intended to food products. Naturally, any container should be thoroughly washed before use. Wooden tubs must first be soaked in water, then washed, and then be sure to scald with boiling water.

Peeing apples

The process of urinating apples is simple, but, as in any other business, it is necessary to adhere to certain rules and follow the recipe. There are three types of urinating apples:

simple– with addition to brine a large number sugar and salt;
sugar- with the addition of a sufficiently large amount of sugar or honey to the brine;
sour- without adding sugar or honey to the brine.

Regardless of the type of urination chosen, the process consists of several mandatory steps:

Wash the apples thoroughly.
If the recipe contains fresh herbs (blackcurrant leaves, basil, and so on), it is also washed thoroughly, or soaked in cold water for several hours.
Dishes for urination are washed with soda, rinsed well, then scalded with boiling water.
Apples (stalks up) and other ingredients used according to the recipe are placed in the prepared container, filling it to the top.
A pressure is placed on top of the apples and they are poured with pre-prepared cooled brine.
After a month and a half, delicious home-made apples are ready to serve.
Store soaked apples in a cool room.

Secrets of making pickled apples

Sugar sweet varieties of apples are more suitable for urination, as they store much better than sour varieties.
For the preparation and storage of soaked apples, it is extremely important to comply with temperature regime. Thus, the optimal temperature for urination is +15...+22°C. If the room is cooler, the process will slow down, if it is warmer (above + 22 ° C), harmful butyric acid bacteria will begin to develop.
But the optimal temperature for storing pickled apples is much lower: ideally, it should vary between +4 ... + 6 ° С.

So that pickled apples do not deteriorate even during the cooking process, once a week (more often) it is necessary to remove the resulting mold, foam, and also wash and scald the load (oppression) with boiling water.
The top layers of apples should always be covered with brine, this must be carefully monitored. The fact is that at first the fruits strongly absorb water, as a result of which the upper apples are exposed. Therefore, at first, it is necessary to ensure that all fruits are covered with brine. If necessary, top up periodically.

So we got to the most interesting - recipes)

apples - 20 kg;
water (cold, well or boiled) - 10 l;
basil (twigs) - 100 g;
honey - 500 g;
coarse salt - 170 g;
rye flour - 150 g.