How to wet apples at home. Soaked Antonovka apples are another way to preserve the harvest of your favorite fruits

Well, who doesn't love pickled apples? You can count such people on your fingers. In order for this yummy to turn out, you don’t need to make unrealistic efforts. Preparing soaked apples is very simple, even in ordinary glass jars. If desired, you can use barrels or buckets. In any case, the result will be amazing.

Preparing soaked apples is very simple, even in ordinary glass jars

To prepare such aromatic and juicy fruits you don’t need great amount spices and all kinds of additives. Even with the most minimum composition The apples turn out so tasty that they cause real admiration.

Products:

• 9 kg apples;
• 0.45 kg sugar;
• 55 gr. Sahara;
• 75 gr. mint, raspberry, currant leaves.

Preparation:

1. Wash the fruits, remove the stems and leaves.
2. Place leaves, apples and all remaining branches into a container for future preparation.
3. The next step is to prepare the marinade. Pour a liter of water into a saucepan, mix it with sugar and salt, and boil.
4. Cool the marinade, add cold water and pour into a container with apples.
5. Place pressure on top and add the prepared marinade over the next seven days.
6. After this, leave for at least a month and a half in a cool place.

Important! It is necessary to choose exclusively sweet varieties of apples if you plan to store the finished product for a long time. In the same case, if long-term storage of the workpiece is not expected, you can use fruits of any varieties that are currently available.

Pickled apples at home (video)

How to wet Antonovka for the winter

Antonovka is an ideal variety of apples that not only can, but also need to be soaked. It is these fruits that acquire a special taste during the classical harvesting process. Despite such a harsh method of preparing them, they not only do not lose their characteristic features, but also acquire a special flavor note.

Products:

• 4.6 kg Antonovka;
• 18 gr. currant leaves;
• 12 gr. mint leaves;
• 18 gr. cherry leaves;
• 9 liters of water;
• 0.35 kg of honey;
• 0.15 kg salt;
• 0.1 kg rye flour.

Antonovka is an ideal variety of apples that not only can, but also need to be soaked

Preparation:

1. Place the washed leaves at the bottom of the barrel.
2. Place apples on top of them, alternating them with the same leaves.
3. Press down everything from above with pressure.
4. Mix honey, salt and flour in warm water, cool this liquid completely.
5. Then pour it into the container with apples.

Leave for at least one and a half months in a warm place.

How to make soaked apples in a bucket: a simple recipe

Many housewives to this day think that apples can only be prepared in a special barrel. It is for this reason that people are afraid to wet apples themselves. In fact, in the process of preparing them, you can use absolutely any container, even an ordinary bucket. Accordingly, difficulties simply cannot arise during procurement.

Products:

• 8 liters of water;
• 6.5 kg apples;
• 0.55 kg rye flour;
• 0.1 kg rye straw;
• 0.1 kg mustard;
• 0.1 kg salt.

Many housewives to this day think that apples can only be prepared in a special barrel

Preparation:

1. Stir boiling water with mustard.
2. Brew rye flour and stir well to avoid the formation of lumps.
3. Add salt, prepared flour and mustard to cold water.
4. Line a bucket with straw and place apples on top, pour in brine and place a weight on top.

Leave in a cool place for at least a month.

How to cook soaked apples in jars

The simplest and convenient way ferment apples - in jars, of course. The procurement process comes down to the most basic steps. It’s simply impossible to imagine faster cooking. It is very convenient to store fruits, since you just need to move them into the refrigerator after finishing their soaking.

Products:

• 8.5 kg apples;
• 11 liters of water;
• 0.15 kg sugar;
• 0.15 kg salt.

The easiest and most convenient way to ferment apples is, of course, in jars

Preparation:

1. Fruits must be washed and immediately placed in jars.
2. Mix water with salt and sugar.
3. Pour the resulting liquid into jars.
4. Cover the workpieces with nylon covers.
5. Place the container in a warm place for a month and a half.

Important! You need to harvest only whole fruits, without rot or any other damage. If this rule is not followed, the workpiece will simply deteriorate before it is properly prepared.

Pickled apples for the winter: the best recipe

Sauerkraut is revered in every home. They are preparing her different ways, add all kinds of berries and vegetables to the composition. But few people can even imagine this product in combination with apples. This is despite the fact that pickled apples acquire an unusual but surprising taste when combined with an ordinary vegetable. You don’t even have to do anything really to make the soaked fruits so tasty and aromatic.

Products:

• 2.9 kg apples;
• 4.2 kg cabbage;
• 0.25 kg carrots;
• 55 gr. Sahara;
• 35 gr. salt.

Sauerkraut is revered in every home, and in combination with apples it becomes many times better

Preparation:

1. The cabbage needs to be washed and spoiled top sheets, chop finely.
2. Wash the carrots too and immediately peel them, chop the root vegetable on a grater.
3. Mix the vegetables and crush them a little with your hands, add sugar and salt.
4. Transfer to a container in which you will later ferment foods, apples.
5. Be sure to put the cabbage there too, filling all the free space with this vegetable.
6. Dissolve a spoonful of sugar and salt in a small amount of water.
7. Pour the brine into the container.
8. Cover everything with whole but washed cabbage leaves.
9. Place pressure on top of them.

Keep the workpiece at room temperature for about 14 days, then move it to a cooler place for the same period of time.

How to cook soaked apples with sea buckthorn in pumpkin juice

Apples in in this case They turn out much more aromatic than pears. Salting them correctly using this method is not at all difficult. Difficulties can arise only with preparation pumpkin juice, but there are no inexplicable subtleties or tricks in this procedure. There is no need to add additional salt to the fruits; they absorb everything they need from the components adjacent to them.

Products:

• 3.9 kg apples;
• 0.15 kg sea buckthorn;
• 0.85 kg pumpkin.

Preparation:

1. All products must be washed and dried.
2. Place the fruits in a container in which the salted fruits will be stored, sprinkle with sea buckthorn.
3. Peel the pumpkin, remove all the seeds from it with a spoon, cut into pieces and boil in a minimum amount of water.
4. After softening the pulp, cool the broth and immediately pour it into a container with the rest of the products.
5. Press down the fruits with a heavy weight and keep them under it for a week.
6. After this, move the container to the cellar.

Pickled apples (video)

Pickled apples– this is an original Russian preparation. In this way, fruits were stored until the coldest weather many years ago. Despite the fact that the recipe is already ancient, the preparation is still very popular to this day. Of course, apples can be stored fresh in the cellar, but when they are soaked, they become even more delicious and at the same time remain as healthy as possible. Everyone, young and old, will eat this preparation with pleasure, since the pleasantly crunchy, slightly sour fruits simply cannot leave anyone indifferent.

Cooked according to the right recipe at home, soaked apples can restore microflora in the intestines faster and better than expensive bifidobacteria or yogurt. Microelements and vitamins contained in the product help maintain immunity and restore elasticity to blood vessels. It’s not for nothing that our wise ancestors always kept a wooden tub filled with aromatic fruits in the cellar or basement.

The process of urination

The process of soaking, like pickling, is based on lactic fermentation and is the result of the combined action of lactic acid, carbon dioxide and alcohol. Fruits prepared in this way are stored for a long time and retain maximum useful substances and have a pleasant refreshing taste. You can soak not only apples, but also plums, pears, cranberries, and physalis. The preparations can be consumed as a snack, dessert or side dish for meat and fish dishes.

The following methods of urination are distinguished:

• simple - add a little salt and sugar to the brine;
• sugar - using a fairly large amount of sugar or honey;
• sour - no sweeteners.

The latter method can be used to pickle sweet varieties of apples. In most cases, rather sour fruits or berries are taken for urination - they still contain a lot of sugars that cause fermentation, and high content Vitamin C helps suppress harmful microorganisms naturally.

Basic rules for urinating:

Preparation of containers and raw materials

Late autumn or winter varieties of apples are suitable for urinating, preferably sour ones with dense pulp. Antonovka, Pepin, Anis are ideal. Can be used early varieties- White filling or Papirovka, but the blanks will not be stored until the new harvest. This is already a dish for fanatical lovers of pickled apples or those who urgently need to restore the intestinal microflora without the use of drugs.

The fruits are picked directly from the tree and placed in boxes for 2-3 weeks to ripen. Then they are sorted through, rejecting spoiled or diseased ones. The fruits should be medium in size:

• large ones cook unevenly and slowly;
• small ones peroxidize too quickly.

If desired, you can use apples that have fallen to the ground or are slightly damaged, but they must be eaten within a month after preparation.

Before preparing soaked apples at home, you need to select and process the container:

Adapted ancient recipe

A detailed recipe for homemade soaked apples can be found in Domostroy. Our ancestors knew how to make preparations that were tasty, beautiful and truly healthy. One bad thing is that they soaked the fruit in wooden tubs, which simply have nowhere to put it in a city apartment.

So, to prepare 100 kg of apples you need:

• fresh medium-sized fruits - 107 kg;
• granulated sugar - 2 kg;
• table salt - 1 kg;
• rye flour - 1 kg;
• mustard powder - 200 g;
• fresh wheat or rye straw.

If possible, instead of rye flour, use half the amount of malt. If the wooden barrel has a small capacity, the amount of starting products must be proportionally reduced.

Procedure:

This is an old reliable recipe, all sorts of improvements are unlikely to improve the taste. However, you can:

1. To add a special aroma, add blackcurrant and cherry leaves or parsnip and celery sprigs. Just don’t add herbs and berry leaves at the same time - it will turn out something terrible.
2. Replace sugar with honey. The apples will turn out very tasty, but their cost will increase significantly.
3. If there is a shortage of straw, layers of fruit need not be laid. But it must be at the top, bottom and sides of the barrel.

Apples are ready in 6-8 weeks.

Apples soaked with lingonberries

This recipe for apples soaked in a bucket is more suitable for residents northern regions. Southerners have only seen lingonberries in pictures, and would probably prefer to eat them fresh.

For 10 kg of fruit you need:

• lingonberries - 250 g;
• sugar - 200 g;
• rye flour - 100 g;
• salt - 50 g;
• cherry and blackcurrant leaves - 7 pcs.;
• water, boiled and cooled - approximately 5 liters.

Please note that apples may be different sizes and density, one 10-liter bucket holds 4.5-6 kg.

Cooking method:

Quick recipe

This is the simplest recipe for soaked apples for the winter, providing quick cooking and a minimum of ingredients. For 10 kg of late apples you need:

• sugar - 200 g;
• salt - 1 tbsp. spoon;
• water - about 5 l.

You can add spicy leaves or herbs, it is only important to remember that vegetable and fruit herbs cannot be used at the same time.

Step-by-step instruction:

1. Wash, sterilize and dry 5-6 3-liter jars.
2. Boil water with sugar and salt, cool.
3. Place the jars in deep bowls.
4. Place washed apples in them, pour brine so that it overflows.
5. Cover the jars with clean gauze.
6. Add brine as needed.
7. At a temperature of about 20 degrees, fermentation takes about 2 weeks. When it runs out, wash the bottom and sides of the jars with cool water, and close with regular (non-airtight) nylon lids.
8. Store in a cool place.

There are many recipes that tell you how to soak apples for the winter in a bucket, jar, pan or barrel. Their main difference is in different sets of spices, the use of sugar or honey as a sweetener and the presence or absence of additional ingredients, for example, cabbage, carrots, rowan.

This harvesting method is far from new. Recipes for soaked apples have been collected for many years and passed down from generation to generation. We propose to revive this wonderful tradition with the help of the best recipes.

Line wooden tubs on all sides with straw, previously scalded with boiling water. The brine temperature should be no higher than 30 ˚C, otherwise the workpiece will become very bad smell and taste. It is not advisable to wet different varieties in one container.

Preparing apples before starting the process

1. It is better to take autumn or winter varieties with dense pulp and a sweet and sour taste. The acid will promote fermentation and prevent the development of harmful microorganisms. Soft fruits will turn into mush and will be unfit for consumption.
2. It is recommended to wet only ripe fruits removed from the branches, without wormholes. There should not be a single blemish on the skin.
3. Unripe apples are allowed to age for about two weeks.
4. The best varieties: White filling, Anise, Papirovka, Titovka, Antonovka, Pepin, Kamenichka, Slavyanka, Babushkino, Autumn striped, Sklyanka.
5. Containers must be perfectly clean. It is better to wash barrels with a hose. Water under pressure will wash away all the dirt. Then be sure to pour boiling water over the bottom and walls of the vessel to disinfect.

The best recipes for soaked apples

Such preparations have a rich taste and pleasant aroma. They are very easy to make. At the same time, such recipes are very useful, as they retain many vitamins and other microelements.

A simple recipe for the winter

This recipe is prepared quickly. Anyone can do it, even a novice housewife.

Ingredients:

• apples;
• For 300-400 g of sugar there are 3 tbsp. l. salt;
• For the aroma you will need a few branches (along with leaves) of raspberries, cherries, currants and lemon balm.

Cooking process:

1. Remove all stems from washed fruits.
2. Line the bottom of the container with half of all the leaves. Place apples on top.
3. There is no need to compact them! Completely cover the fruits with the remaining branches.
4. To prepare the marinade, boil 1 liter of water, add salt and sugar (they should melt completely).
5. When the marinade has cooled, dilute it with cold boiled water. Completely cover the fruits. This recipe is designed for both 3-liter jars and a barrel, a special plastic bucket.
6. All next week It is necessary to check the condition of the workpiece by adding marinade.
7. After this, move the container to a cool place for about 45 days.

With mustard

Ingredients:

• for 20 kg of apples - sugar (420 g), salt (200 g);
• malt - 4 tbsp. l.;
• clean drinking water(you can use spring water);
• cherry and currant leaves;
• mustard (powder).

Cooking process:

1. Before soaking the fruits, you need to prepare a filling of salt, granulated sugar and water. Pour malt into a small container and dilute it with 200 ml of boiling water.
2. The bottom of a clean barrel should be lined with leaves mixed with mustard.
3. Place the apples in rows one on top of the other and pour the prepared marinade over them. The liquid should completely cover the fruit.
4. Press the container on top with pressure and place it in a warm place for a week (at +18-20˚C).
5. Fruits quickly absorb water, so you will have to top it up.
6. Then the barrel must be taken out to the basement for 2 months.

With cabbage

To prepare the delicacy, you will need the following products:

• apples (6 kg) + cabbage (8 kg);
• salt (50 g), sugar (6 spoons);
• 4 carrots.

Cooking process:

1. Grate the peeled carrots on a coarse grater.
2. Combine cabbage and carrots, add salt and sugar.
3. You need to mash the cabbage well with your hands (this will release more juice).
4. Place the washed apples in jars and fill all the voids on top with cabbage.
5. Cover with cabbage leaves and let steep for 14 days.
6. Then put the jars into the cellar. In 4 weeks you will get an excellent preparation.

Important! Cabbage juice is poured into a jar of apples.

With rowan

Ingredients:

• 5 kg of selected apples and rowan berries;
• 0.5 kg of sugar (it can be replaced with honey);
• salt at least 100 g (salty lovers can double this amount);
• For brine you will need clean water - 10 liters.

You should do urination as follows:

1. Place apples and berries in layers in a convenient container, alternating them one at a time.
2. Boil water and stir honey (or sugar) and salt into it.
3. Cool the filling completely.
4. Pour it into a container and cover with a cloth.
5. It is best to use a wooden circle as a lid.
6. You definitely need to put a load on it.
7. The period of urination is from 20 to 40 days.

Important! In this way, apples are soaked only in the cold.

With honey and mint

Ingredients:

• apples (20 kg);
• leaves: mint - 50 pcs., and cherry - 20 pcs.;
• The brine goes to: water (10 l) + honey (250 g) + coarse salt (150 g) + rye flour or malt (100 g).

Here's how to cook apples:

1. Place ½ of the cherry leaves on the bottom of the vessel.
2. Arrange the fruits on them in 2 rows.
3. Next, between each row you should make a layer of mint leaves.
4. At the end of the bookmark, cover all the fruits with the remaining cherry leaves and a piece of clean gauze, folded in three or four.
5. Be sure to put something heavy on the gauze.
6. Pour the spices for the brine into cooled boiled water (not higher than +40 ˚C) and stir until completely dissolved.
7. Fill the container and leave in a warm place at +16˚C for a week.
8. Then put it in a cool place for a whole month.

Advice! If there is no barrel, regular one will do bucket. For a full bucket of apples, take the same amount of water and 9 tbsp. l. sugar and salt. Don't forget about branches with leaves (optional).

Cold way

Ingredients:

• 6 kg of sweet apples;
• 1.5 cups sugar;
• 2.5 tablespoons of salt;
• approximately 8 liters of water;

Cooking process:

1. Make a syrup from water, salt, sugar and let it cool completely.
2. Place the fruits in a container and pour in the cold marinade.
3. Press down on top and place in the cold for a month and a half.

White filling

For urination you will need:

• 1 kg apples;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 3 tbsp. l. vinegar;
• Cherry leaves (3-4 pcs.) + 1 horseradish leaf + cloves (2 pcs.) are suitable as a seasoning.

Cooking process:

1. Before rinsing, the container must be sterilized and wiped dry.
2. Wash the apples well running water. The tails do not need to be removed.
3. Place leaves and cloves on the bottom of each jar.
4. Place the fruits themselves compactly, but do not press them, otherwise dents will appear on them and they will lose their aesthetics.
5. After this, pour boiling water into the jars to the very top of the neck.
6. Cover them with lids and wrap them for 10-15 minutes. A blanket or large terry towels are suitable for these purposes.
7. Drain the water from the cans back into the pan and boil again.
8. When boiling again, dilute salt, sugar and vinegar in it.
9. Pour water into the jars again and this time roll up with iron lids. Cover with a blanket again.
10. If you wish, you can add some of your own ingredients to this recipe.

In a barrel

Ingredients:

• apples - 10 kg;
• tarragon - 8 stems;
• rye straw;
• 5 liters of water;
• 200 grams of sugar.

Cooking process:

1. Place straw at the bottom of the barrel.
2. Next, place the fruits and fill with pre-made brine.
3. Place a weight on top and take it to the basement for two months.

Cooking process:

1. Place currant branches at the bottom of the bucket.
2. Then place the fruits.
3. Make the marinade, cool it and pour over the fruit.
4. Place oppression on top and take it to the cold.



Storage

You need to store soaked fruits in the basement (where they will quietly stand until summer) or in a glacier, where they will preserve their taste qualities until the new harvest. The only option for an apartment is a refrigerator.

Soaked apples are very beneficial for the body, and they will also help diversify the table in winter.

Pickled apples are delicious, and most importantly healthy dessert Russian cuisine, like sauerkraut. This traditional preparation should be in every family.

Vitamins are stored in them until spring. Children simply love soaked apples. Previously, they were prepared in oak barrels. Now in city conditions you can soak apples in any container - in 3-liter glass jars, in large saucepans and enamel buckets, as well as in plastic barrels for food products, and of course in an oak barrel (at the dacha), if available!

Apples must be whole, without signs of rotting or wormholes, preferably taken directly from the tree, not carrion.

The classic variety of apples for pickling (soaking) is Antonovka - it is the most delicious and will never let you down!

Soaked apples with honey - a recipe in jars for the winter.

This recipe is very simple and good for any variety of apples; of course, the best winter varieties are Golden Delicious, Pepinka and the classic of the genre - Antonovka. But when it is not yet ripe, take the “White filling” apples and cook according to our recipe - it turns out very tasty!

Soaked apples are a wonderful way to prepare them for the winter. These apples have a unique piquant taste, and they also contain many vitamins and nutrients. minerals. Beneficial microorganisms contained in soaked apples have a beneficial effect on digestion.

Products:

• 5-6 kg apples
• 200 g sugar
• 1 heaped tablespoon of salt
• 2-3 table. spoons of honey
• 5 l cold raw water

Preparing pickled apples in jars of honey

First you need to prepare the jars - wash them well. It is not necessary to sterilize.

Do not rub the apples too much when you wash them. It is enough to rinse off the dust.

We observe the main conditions for soaking apples - they must be whole, not broken, removed from the tree. For pickling (fermentation) in jars, choose medium-sized apples.

We put apples in jars - larger ones on the bottom, and smaller ones on top

Prepare the filling for soaking apples:

Add 5 liters of cold raw water

1 heaped tablespoon of coarse salt

200 g granulated sugar

2 -3 table. spoons of honey

Mix everything thoroughly until completely dissolved.

Then fill the jars with apples to the top with this filling.

The apples in the jar should be packed tightly and completely covered with this filling. Please note that apples will actively absorb it during the fermentation process.

Cover with regular iron lids.

Pour the rest of the filling (small) into a jar and put it in the refrigerator. We will still need it. During fermentation, the apples will absorb the filling and it will need to be added from this jar from time to time.

We place jars of apples in deep containers - bowls, pans or basins. During the fermentation process, the jars will “leak” and this liquid will just be poured into these cups.

Leave the apples in the jars for 5 days at room temperature to ferment.

Then we remove the metal covers, close them with nylon covers and send them to a cold place - to the cellar for storage and “ripening”.

In 1-1.5 months the apples will be ready!

Pickled apples are surprisingly tasty with a delicate aroma of honey. Mmmm, lovely!

Yield of the finished product: 3 liter jars – 3 pcs.

Soaked Antonovka apples with rye straw in plastic barrels or in a bucket

If you ferment apples in plastic barrels, be sure to take into account the fact that plastic must be food grade and nothing else! This quantity of products is designed for a 50 liter plastic barrel.

Products:

• 20 kg of apples (Antonovka)
• 10 liters of water
• 750 g sugar
• 250 g coarse salt
• 2 table. spoons mustard powder

Remove the apples from the tree, let them sit for 2-3 days to “ripen the characteristic aroma”

Wash them and let the water flow.

Steam rye straw with boiling water and let stand for 20-30 minutes (to prepare sourdough)

Line a plastic barrel with a plastic bag for pickling (if available). If not, then without it.

Lay it in layers, counting from the bottom:

1 layer - steamed straw

2 layer apples to the middle of the barrel

3 layer straw

4th layer apples almost to the top

5th layer of straw - the topmost.

Preparing the filling:

Place sugar, salt, mustard powder in cold water

Mix everything well until completely dissolved.

Take the barrel to the cellar and fill it with our filling. If you lined it with a bag, first remove as much air as possible from it and tie it, then close the lid. If you just soak the apples in a plastic barrel made of food grade plastic, then place a plate or lid on top of a slightly smaller diameter and place pressure on top so that the apples are completely immersed in the brine.

Close the barrel with a lid and leave the apples for a month to ferment.

In a month and a half soaked Antonovka V plastic barrel will be ready.

If there is no rye straw, take 200 g of rye flour and dilute it in water along with salt, mustard and sugar.

This recipe can also be prepared in an enamel bucket.

Soaked apples (fermented) for the winter, a simple recipe in a 3 liter jar

This is the simplest recipe for soaked apples for the winter, without mustard and rye flour - just sugar and salt!

Thus, you can wet not only apples, but also pears and plums

For this recipe, we take strong, dense white apples or with a red side. Varieties as usual, winter or autumn

Products:

• Apples (autumn or winter varieties)
• 5 liters of cold water
• 100 g salt
• 400 g sugar
• 3 pcs. – 3 liter jars
• Black currant, cherry or oak leaves

Preparation

To clean three liter jars lay the apples, sprinkling them with blackcurrant leaves.

Pour 5 liters of cold water, not boiled, into a saucepan. You can simply pass it through a filter, or take spring or well water.

Pour water, salt, sugar, stir well until completely dissolved.

Fill the apples to the top with the resulting brine. If you still have the brine, pour it into a jar and put it in the refrigerator, then add it to the jar. The apples should be completely immersed in the filling.

We close the jars with ordinary nylon lids and leave for 4-5 days at room temperature, the fermentation process will begin, so the brine will become slightly cloudy. This is normal - don't worry. The brine level in the jar will decrease because... apples will actively absorb it.

After 5 days of staying in the room, you need to send them to ripen in a cold place - in the cellar. If the apples are not completely covered with the filling, you need to add water or brine (if there is any left).

We send it to the cellar and in a month and a half the apples will be ready! Delicious, juicy, aromatic pickled apples are made using this recipe.

Everyone who loves these two vitamin preparations for the winter: soaked apples and sauerkraut will love this simple recipe! Be sure to prepare at least one serving!

In this recipe, unlike all previous recipes for pickled apples, we use small, rather than large, apples! The varieties of apples are again traditionally late: Antonovka, Pepin, Titovka or Anis.

Cabbage is also a winter variety - Slava.

This amazing way of soaking apples for the winter allows you to get two useful product, rich in vitamin C (ascorbic acid)! In addition, it remains in the juice of sauerkraut until spring! So this is not only delicious, but also the most useful preparation soaked apples for the winter

It is better to ferment apples and cabbage in a large container - a 10 liter saucepan or an enamel bucket.

If you do not need such a volume of finished products, then feel free to reduce the amount of products given in the recipe, but do it proportionally - divide everything by 2 or 3 depending on the need.

So, the products:

• 4 kg white cabbage
• 3 kg apples late varieties
• 3 pcs. carrots
• 3 table. tablespoons salt (to taste)
• 2 table. spoons of sugar (to taste)

Cooking soaked apples with sauerkraut step by step:

Wash all products thoroughly,

Peel the carrots and grate them on a coarse grater

Select apples that are whole, not broken, not wormy, and small in size.

Chop the cabbage with a knife or shredder - as you prefer.

If you like it thinner, cut it thinner or thicker, but still not too coarse.

Place the cabbage in a deep container, for example an enamel basin or on any surface.

Mix with grated carrots, add salt.

Remember the cabbage a little, it will become slightly transparent and will release juice. Don't overdo it or the cabbage will be soft instead of crispy. Sprinkle with sugar and stir

Take a bucket or deep pan and place apples, cabbage and carrots in layers. Fill the space between the apples with cabbage and carrots

Compact the layers thoroughly with your hands. Place the apples so that you can pierce the cabbage between them wooden stick so that the gases produced during fermentation are released.

And so on to the top.

The top layer should be cabbage, quite thick.

Once again, compact the cabbage and apples thoroughly.

We place a plate or a wooden circle on top and place pressure on it. A jar of water is just right. The capacity of the jar depends on the amount of cabbage and apples. If you are fermenting a whole bucket, you can take a 2 or 3 liter jar as a pressure.

Now we put this entire structure in some container, because... During fermentation, the juice will “run away” from the bucket.

Leave at room temperature for 4-5-7 days. When a characteristic sour smell appears, everything will be ready. Cabbage is usually fermented 2-3 times at room temperature, but we also have whole apples here.

As with sauerkraut, you need to release carbon dioxide, which is formed during fermentation, once a day by piercing the cabbage with apples to the bottom with a wooden skewer.

Taste and add salt or sugar if necessary.

During the fermentation process, pour the escaping cabbage juice into a jar and put it in the refrigerator, then add it to the cabbage before sending it to the cellar, when the oppression is removed

Close the container with a lid and put the soaked apples and cabbage in the cellar or refrigerator for 2-3 weeks to ripen.

Remember that the brine must cover the cabbage completely. If it is not enough, add chilled boiled water.

That's all, soaked apples with sauerkraut ready! As you can see, everything is very simple!

Bon appetit!

Here is a video recipe for soaked apples with sauerkraut, for those who like to watch video recipes:

Homemade soaked apples with rye flour recipe

This classic recipe soaking apples. The apples turn out very tasty, amber-transparent. Perfectly retains taste, color and beneficial features until next summer.

The apples are also classic - the Antonovka variety. Make more apples for the winter using this recipe so that you can have these fabulously tasty and healthy apples for the whole winter!

You can soak apples with rye flour in any container - in a 3 or 5 liter jar, in a deep saucepan, in a bucket or in a barrel.

It is more convenient for a city dweller, of course, in glass jars. It is better to take wide-necked jars.

Take apples without dents, signs of spoilage or worms. For soaking in a barrel, take large fruits, and smaller ones for jars

Products for a 5 liter jar:

• Antonovka apples (as many as you can)
• 2.5 liters of water
• 100 g sugar
• 100 g rye flour
• 1 tsp. spoon of salt
• Currant leaves

Cooking step by step:

Wash the apples and currant leaves well.

In a wide-necked jar, place apples and blackcurrant leaves in layers so that the leaves are first and last layer Same.

Now you need to prepare the brine for soaking the apples.

It's simple: pour water at room temperature into a pan, add salt and sugar, stir

Then pour in the rye flour gradually, stirring everything with a whisk or mixer until smooth, so that there are no lumps.

If the lumps do not break up, then simply strain the brine through cheesecloth.

Pour the brine into the jar with apples to the very brim. The filling should completely cover the apples.

Cover with clean gauze, folded in several layers, and send to a cold place for 1-1.5 months (in the cellar or in the refrigerator). From time to time it is necessary to remove the resulting foam, otherwise the brine will become moldy.

If the apples are small and float (not packed tightly in the jar), then put pressure on top - glass bottle with water (so that the bottom fits into the neck of the jar)

Soaked apples with rye flour will be ready in 1.5 months. You need to remove the gauze or oppression and close it with a nylon lid, store it in a cold place - in the cellar or in the refrigerator.

The longer the apples sit in the brine, the tastier they become, they become saturated with brine, and become tasty and translucent. They are especially good in spring - a storehouse of vitamins for everyone!

Bon appetit!

Soaked apples recipe with mustard and malt in a bucket for the winter (video recipe)

This recipe is unusual - we will use mustard, and even malt (or kvass wort). If there is no malt, then use rye flour, although malt is sold in any grocery store. The apples you get are delicious.

Products:

• 10 liters of water
• 100 g salt
• 400 g sugar
• 3 tbsp. mustard powder
• 75 g malt (or 200 g rye flour)

All the details of preparing delicious pickled apples are in this video:

Here are some cool recipes for making soaked apples for the winter.

Your family will be very pleased, praising your soaked apples all winter long, because it is not only incredibly tasty, but also very healthy!

The best recipes for preparing apples for the winter:

Subscribe to new recipes via Push Notifications to always be up to date with site news