Soaked apples at home - fortification has begun! The best recipes for pickled apples at home in barrels and jars. Soaked Antonovka apples are another way to preserve the harvest of your favorite fruits

Soaked apples were also prepared by our grandmothers; this dish has not lost its relevance to this day. The absence of heat treatment allows you to save most of the vitamins in the fruit. It is best to use late autumn or winter varieties, firm and ripe fruits. How to soak Antonovka apples for the winter will help simple recipes.

Soaking apples at home is not a laborious process. It is important to pre-hold the fruits at room temperature in order to get juicy blanks. The number of ingredients can be changed at will.

Ingredients:

• antonovka - 8 - 10 kilograms;
• table salt - 1 tablespoon;
• sugar - 200 grams;
• currant leaves - to taste;
• purified water - 5 liters.

Wash and sort apples, it is better to postpone rotten or fallen fruits from a tree. Fruits should be approximately the same size.

The container for soaking must be sterile. We use three-liter glass jars, they must be boiled. Put tightly clean apples in a container.

Preparation of soaked Antonovka will take about 2 weeks, on average it is 10 - 15 days. Then the apples must be placed in a cool place. If the fruits have absorbed a lot of water during the fermentation process, add the marinade.

After a couple of weeks, the finished dish can be served as a dessert or snack.

in a barrel

Initially, soaked apples were harvested in barrels. If there is a wooden container in stock, then a step-by-step recipe will help you soak delicious fruits for the winter. To add spice, apple fruits are combined with blackcurrant, cherry or grape leaves.

Ingredients:

• apples - 5 kilograms;
• table salt - 50 grams;
• crystalline sugar - 1 cup or 250 grams;
• leaves of garden cherries and currants - 30 - 40 pieces;
• filtered water - 5 liters.

Rinse wooden tubs or barrels, scald with boiling water. The fermentation process of apples should take place in a sterile container.

Then wash the currant and cherry leaves, put them on the bottom of a sterile barrel. Approximately 8 - 10 pieces. Sprinkle a layer of apples on top. Layers should be evenly spaced.

Boil approximately 5 liters of water, less liquid may be required. Focus on the volume of the barrel. Dissolve sugar and salt in warm water. Pour Antonovka with cooled brine.

Cover the surface of the barrel with currant leaves so that the top layer of apples is covered. After 5 - 7 days, the contents will begin to ferment, so transfer the container to a dark, cool place. A month later, soaked apples will be ready.

A simple recipe for harvesting

Not every housewife has an oak barrel, so pickled apples can be made in jars or a saucepan. Even if the process of soaking fruits is done for the first time, then following a simple recipe, harvesting for the winter will certainly be delicious.

Ingredients:

• antonovka - 2 kilograms;
• blackcurrant leaves - 10 pcs.;
• granulated sugar - 350 grams;
• coarse salt - 100 grams;
• water - 4.5 liters.

First of all, prepare a container for fruits. Rinse glass jars with soda solution, then sterilize.

Antonovka is good to sort out, wormy and spoiled fruits are not good. Wash the apples with running water and put them in sterile dry jars.

Filling for apples is prepared from a mixture of the specified amount of salt and sugar. Water does not need to boil, dissolve the components in cool water.

Pour the fruit with the resulting syrup, the liquid should completely cover the apples. Close the blanks with lids, leave for 5 days at room temperature. Then put the cans with Antonovka in the cellar.

During the fermentation process, the blanks can become cloudy and absorb a lot of marinade. In this case, it is worth pouring the fill into the jars. After a month and a half in a cool place, a delicious pickled apple snack is ready.

With rye

Soaked apples in rye brine are traditionally considered a Russian dish. A detailed recipe will help to soak the fruits correctly. Ideally, oak tubs are used, the bases of which are covered with straw.

Ingredients:

• antonovka -2 kilograms;
• rye flour - 2 cups;
• coarse salt - 3 tablespoons;
• spices - to taste;
• water - 2.5 liters.

Dry in the oven 2 cups of rye flour. It should acquire a pleasant color of baked milk. Next, pour the calcined flour into a saucepan, such dishes will not allow the flour to cool quickly.

To get a rye brine, part of the boiling water should be gradually poured into the flour. The consistency should be homogeneous, without lumps.

Rinse antonovka, put in a pan 1-2 rows up with the stalks. For flavor, put a layer of currant leaves and dill umbrellas. Fill the container in layers to the base. Pour cold brine over contents. Deliver cargo.

To prevent dust and dirt from getting into the workpiece, cover the pan with gauze. Soak apples for 4 days at room temperature, then put the fruit in the cellar. After 2 months, the apples are ready to eat.

With honey

Properly harvested apples for the winter have tender juicy pulp. Honey in this case gives sweetness to soaked apples, and the brine after antonovka can be drunk as compote. There are no difficulties in cooking; in the absence of antonovka, autumn-winter varieties of apples are chosen.

Ingredients:

• honey - 550 grams;
• Antonovka apples - 2.5 kilograms;
• table salt - 200 grams;
• spices - to taste;
• cherry leaves - to taste.

Rinse the indicated number of apples with running water on a special mesh for fruits and vegetables. Cut the stalks if desired, but not too long can be left. Wash cherry leaves thoroughly.

You can choose any container for soaking. If the house has a deep plastic container, then we use it. Rinse and scald the container with boiling water, put clean cherry leaves on the bottom. Place the washed Antonovka in a container for soaking, cover with cherry sprigs on top.

Pour the contents of the container with the resulting filling. The liquid should cover the fruits well. Add your favorite spices to taste, goes well with cinnamon or cloves. Seal with lids and let stand 3-4 days at room temperature.

After the specified time, put containers with soaked Antonovka in the basement or cellar. Fruits need to infuse for about 2 more weeks. Usually, after 10 - 13 days, soaked apples with honey are ready.

A sweet snack is used as an independent dish, or as an ingredient in a fruit salad. Store open soaked apples with honey in the refrigerator.

Many owners of garden plots are faced with the problem of processing a large crop of apples. One of the best harvesting methods is soaking. Soaked apples prepared on your own are not only a tasty snack, but also an excellent treat for the festive table, an ingredient in salads, a side dish for meat, a filling 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.

Preparation for soaking

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 due to the loose pulp they fall apart during the cooking process. 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

Oak barrels are considered the best containers for soaking, but in the conditions of an apartment, blanks are made in glass jars with a 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 of 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 sauerkraut will be an excellent addition to fried potatoes, as well as an appetizer for strong alcoholic drinks. 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. The 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!

Soaked apples are tasty and healthy foods. Due to the special technological processing, the composition retains a lot of useful vitamins and minerals. Experienced housewives, through trial and error, brought out their own recipes for soaking fruits.

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 a three-liter jar of water on it.
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 ordinary 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 water into an enamel bowl, 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.
• black currant leaves - 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. Place a small amount of fresh leaves and apples in a pre-sterilized container, 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 the classic technology of pickled apples, vary the basic recipe as you wish. Add any dense berries, for example, sea buckthorn, lingonberries, mountain ash. Pour mustard powder, honey, currant or cherry leaves. Prepare a gourmet appetizer with shredded cabbage or carrots.

Video: recipe for soaked apples with red rowan

Soaked apples for the winter - a simple recipe, the cooking process of which is comparable to fermentation. These two technologies are similar. A soaked dish can be given a sweet, salty, sour taste by adjusting the amount of spices. Below are popular easy winter recipes that are easy to make at home.

What kind of apple is suitable

Soaked can only be sour varieties with hard pulp. Antonovka, Slavyanka, Pepin Saffron, Welsey, Orange are considered suitable for urination.

Harvest fully ripe fruits. Sorted whole, not cracked, free from diseases or pests.

If harvesting summer varieties, then soak immediately after harvesting. Autumn, winter species are left to lie down so that the fruits are sugared. Winter fruits should lie up to 30 days, and autumn - up to two weeks.

How to make pickled apples for the winter

Soaking is the easiest way to harvest. Soaked fruits have proven themselves not only as an independent dish, but also as an addition to meat, fish, and poultry. In winter, fruits saturate the body with useful vitamins.

Soaked fruits are tastier when salted in wooden barrels. If there is no suitable container, plastic, glass, enameled containers are used. The container intended for soaked fruits is thoroughly washed, doused with boiling water or sterilized.

With any of the cooking recipes, it must be remembered that these fruits absorb water well. This means that, as necessary, you will have to add liquid so that the upper layers of the fruit do not deteriorate. One bucket of fruit will require approximately 6-7 liters of brine. To give a special flavor, add a variety of spices, spices.

Recipes for pickled apples for the winter

There are many simple recipes for pickled apples for the winter, and they are based on one technology. They differ only in the ingredients that are added during the cooking process to give the dish a special taste and aroma.

With honey

In order to prepare pickled fruits with honey using a simple technology, you will need the following ingredients:

• apples - 20 kg;
• clean water - about 10 liters;
• basil - 0.1 kg;
• blackcurrant leaves - 20 pcs.;
• honey - 0.5 kg;
• salt - 150-200 g;
• rye flour - 150 g.

A simple recipe for preparing fruits for the winter:

1. Bring the water to a boil, then take it off the heat and let it cool down a bit. Then add honey, flour, salt, mix well. The finished brine is left to cool.
2. It is necessary to thoroughly wash the fruits, currant leaves, basil.
3. The bottom of a clean container must be laid out with a part of currant leaves so that they completely cover it. Next, the ingredients are distributed in layers.
4. When the barrel is full, the rest of the leaves are laid on top, all this is poured with brine, oppression is placed on top.
5. For about two weeks, the container is kept indoors at a temperature of +16 degrees, and then cleaned in a cold place until winter.

with cabbage

To prepare salting for the winter, use a simple recipe with cabbage, in which case you will need:

• apples - 3 kg;
• carrots - 2 pcs.;
• cabbage - 4 kg;
• sugar - 2 tbsp. l.;
• salt - 3 tbsp. l.

The recipe for preparing a dish for the winter is quite simple:

1. Cabbage should be finely chopped, both carrots are rubbed on a coarse grater.
2. After that, you need to put vegetables, salt, sugar together, mix thoroughly, until juice appears.
3. A layer of cabbage is placed on the bottom of the previously prepared container, which is carefully tamped, fruits are placed on top, then cabbage again, and so, alternating layer by layer, fill the container, cabbage should be on top.
4. If the juice allocated by vegetables was not enough, a brine is prepared: sugar is poured into boiled water, salted at the rate of 1 tbsp. l. per liter, leave to cool.
5. Pour into a container with vegetables, put oppression on top.

Important! The first few days after preparation, the container should be kept at room temperature, and then placed in a cold place.

with mustard

To try spicy pickled apples, it is recommended to cook them with mustard. This will require:

• apples - 10 kg;
• blackcurrant leaves - 50 pcs.;
• mustard - 3 tbsp. l.;
• sugar - 0.2 kg;
• salt - 0.1 kg;
• water - about 5 liters.

Simple cooking technology:

1. Boil water, then add mustard, sugar, salt to it, stir well and cool the resulting mixture.
2. At the bottom of the container, it is necessary to lay the leaves, tightly tamping the fruit. After that, the contents are poured with brine, oppression is set on top.
3. The container is kept in a room with a temperature of +16 degrees for about a week, and then put away for storage in a cold place. Harvesting is well preserved until winter.

With rowan

If mountain ash grows in the garden, you can pick berries and cook fruits for the winter with them. This gives it an original flavor.

This recipe requires simple ingredients:

• apples - 10 kg;
• rowan berries - 1.5 kg;
• sugar - about 0.25 kilograms;
• salt - about 0.08 kilograms;
• water - 5 l.

The recipe is very simple and will require a minimum of time and effort:

1. Rowan berries, along with the fruits, are thoroughly washed.
2. Water is brought to a boil, sugar is added, salt is added, and then the brine is left to cool.
3. Fruits, mountain ash are laid in layers in a previously prepared container.
4. The brine is poured into the container in such a way as to completely hide the contents of the container, oppression is placed on top.
5. The workpiece must be left in a room with a temperature of +16 degrees for two weeks.

Important! After this time, you need to move to a cold place until winter.

With kefir

A dish according to a simple recipe with kefir can be prepared for the winter. You will need the following ingredients:

• apples - 20 kg;
• water - about 10 liters;
• kefir - 0.2 l;
• mustard powder - about 3 tbsp. l.

The recipe is very simple:

1. Fruits must be washed thoroughly.
2. Boil water, then let it cool down.
3. Place the fruits tightly in the prepared container.
4. Prepare the filling: mix boiled water with kefir, mustard. Then pour the fruits with this brine, cover with oppression.

With rye flour

Such a simple way of urinating gives the taste of rye bread. For this recipe you will need:

• apples - 20 kg;
• water - 10 l;
• sugar - 0.4 kg;
• salt - 0.1 kg;
• flour - 0.2 kg;
• leaves (cherry, currant) - 15 pcs.;
• cowberry berries - 0.5 kg.

A simple pickled apple recipe:

1. Fruits, leaves must be thoroughly washed.
2. At the bottom of a pre-prepared container, you need to lay 7 - 8 currant, cherry leaves.
3. On top of them should be laid fruit along with lingonberries.
4. Leaves are laid in the next layer.
5. A small volume of water is mixed with flour until a creamy mass is obtained, and lumps should be avoided.
6. Boil the rest of the water, dissolve sugar in it, salt, add diluted flour, and boil it all for three minutes.
7. Remove the resulting brine from heat, leave to cool. After that, fill a container with it, place oppression on top, leave for two weeks in a cool place with a temperature of + 16 ° C.

With fruit tree leaves

A simple recipe with cherry leaves and blackcurrant has become centuries old. This method of urination will give the fruit a special sour taste.

Ingredients:

• apples - 20 kg;
• water - 10 l;
• sugar - 0.15 kg;
• salt - 150 g;
• leaves (cherry, blackcurrant) - 40 and 20 pcs. respectively.

Simple cooking recipe:

1. Boil water, then add sugar to it, salt, leave to cool.
2. Fruit, all leaves are thoroughly washed. After that, alternating layers, fill a previously prepared container.
3. Pour in brine, put oppression on top, leave for 2 weeks in a cool room, after which the soaked fruits should be stored in a cold place until winter.

With lingonberries

To prepare pickled apples with lingonberries for the winter, you will need the following ingredients:

• apples - 10 kg;
• lingonberries - 1 kg;
• water - 5 l;
• sugar - 1 kg;
• salt - 100 g;
• lingonberry leaves - 0.2 kg.

Recipe:

1. Thoroughly wash fruits, berries and lingonberry leaves.
2. Place the fruits, evenly sprinkled with lingonberries, in a prepared container. Put leaves on top.
3. Water mixed with sugar and salt must be boiled, after which pour the ingredients with the already cooled syrup.
4. Oppression is laid on top, and the fruits are taken to a cold place until winter.

Terms and conditions of storage

Soaked fruits must be stored in a cool place, otherwise the apples will spoil. If left in the basement, the shelf life increases until May.

Important! If zero temperature is constantly maintained in the storage room, then the soaked dish will be stored until the next harvest.

Conclusion

Soaked apples for the winter is a simple recipe popular among housewives. Having prepared this unpretentious dish, strictly following this recipe, you can stock up on delicious crispy fruits, an inexhaustible source of vitamins for a long winter period. It is permissible to experiment with seasonings, all kinds of additives to give the soaked delicacy a pleasant or refined taste.

The recipes will allow every family to enjoy delicious apples at any time of the year. To make homemade preparations, choose fruits that have dense pulp and a sweet and sour taste. The best options for conservation for the winter are varieties such 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 lingonberries.

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 simplest preparations 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. In a container filled with water, put salt, 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, stock up on all the necessary ingredients first. 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 of cabbage leaves (2-3 cm thick) on top of fruits and vegetables.
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

The taste of pickled apples with aromatic additives will be appreciated by every member of your family. 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 a thin layer of currant bush leaves on the bottom of the prepared container, 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 tbsp.;
• 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 boiled water only, 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. Cover the surface with selected leaves, because oppression will need to be placed 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