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 do 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. 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.

• We wash the wooden tub hot water. If the container has not been used for a long time, it does not hurt to wipe it with soda. Antonovka apples are also thoroughly washed.

• Put some leaves on the bottom of the tub, apples on top of them. And so to the very top. The last layer should be from the leaves.
• Bring 10 liters of water to a boil. Add all other ingredients, mix thoroughly so that everything is evenly dissolved. It is important that there are no lumps of flour.

• Pour apples with brine, put oppression on top and leave for 2 weeks. When fermentation begins, remove the foam regularly. After 14 days, we rearrange the apples in the cellar for 20-30 days.

Try adding a handful of cranberries. It will give the soaked apples an unusual taste and beautiful color.

Soaked apples with rye and celery

These apples for the winter can be cooked in a bucket or in large 10-liter glass bottles.

Ingredients:

• apples - 10 kg;
• 200 gr of celery root;
• 6 liters of water;
• 500 grams of straw (preferably rye);
• 50 grams of malt;
• incomplete glass of sugar;
• 3 table. spoons of salt.

Cooking:

1. We wash all the products well, additionally pour over the straw with boiling water.
2. Bring the water to a boil, add malt, boil for about a quarter of an hour.
3. Add salt and sugar, mix well. We lay straw at the bottom of the container chosen for urination, place apples on top, shifting them with thinly sliced ​​​​celery, pour brine and place oppression on top.

Soak Antonovka apples for a month in a cool, dark place.

With honey and spices

The original notes of apples prepared according to this recipe are given by the mixture for mulled wine.

Ingredients:

• apples - 20 kg;
• 500-600 ml of honey;
• 200 gr fine salt;
• 300 gr cherry leaves;
• 20 cloves;
• 1 pack of mulled wine mix.

Cooking:

• Wash apples and leaves, drain excess liquid. Mix honey with 10 liters of water and salt, mulled wine mixture and cloves.

• Put a part of the leaves on the bottom of the container chosen for urination, apples on top of them, and so on to the very top. Last layer should be leaves.

• Pour the resulting honey mixture, leave for three days at room temperature. Then rearrange in the cellar or refrigerator for storage.

• You can eat after two weeks. Such apples at home are obtained with a spicy aftertaste and a very rich aroma.

Delicious apples with spices

Amazing recipe. Despite all the simplicity of preparation, apples turn out to be very tasty, that it will not be a shame to serve them on the festive table.

Ingredients:

• 1.5 kilograms of apples;
• 2 tablespoons malt (you can use 4 tablespoons instead rye flour);
• 1 spoon of salt;
• 2-4 tablespoons of honey;
• 1 cinnamon stick;
• a few sprigs of mint;
• a pinch of dried oregano and St. John's wort;
• 2 cloves
• 1-3 pieces of star anise;
• 2 liters of water.

Cooking:

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1. Put apples in a jar with tails up.
2. Add sprigs of mint and other seasonings.
3. Prepare wort from water, malt, honey and salt. Fill them with the contents of the jar.
4. Leave for a week at room temperature. Then rearrange in the cold for a month and after the specified time you can try.

How to soak apples with cabbage

Ingredients:

• apples - 1 kg;
• cabbage - 1.5-2 kg;
• 300 gr carrots;
• 2 tablespoons of salt;
• 1 spoon of sugar.

Cooking:

1. Chop the cabbage, grate the carrots on a medium grater. Add salt and sugar, mix thoroughly with your hands, squeezing the vegetables so that they release the juice.
2. Put a layer of shredded cabbage into the container chosen for urination, apples on top of it and cabbage again. The resulting juice is also poured into the total mass.
3. Put the press and do not touch for 2 weeks. After rearrange in the cellar or refrigerator. You can eat in 10-12 days. And such a blank is stored for more than six months.

Note!

If there is not enough juice, you need to supplement it. boiled water mixed with a little salt and sugar.

When urinating apples, you should follow these recommendations:

• apples for urination must be ripe. If they are not ripe, you need to keep the fruits warm for 3 to 10 days, depending on the variety;
• picking fruit from the ground is not worth it. Only those apples that have been plucked from a tree are suitable for urination;
• the Antonovka variety is ideal, but you can also use Melba, Pepin, Anis, Slavyanka;
• for harvesting, it is best to take a wooden tub, but if it is not available, both glass and plastic food containers will do. Many people prefer to wet Antonovka apples for the winter at home in a bucket.

Be sure to try the suggested recipes. Soaked apples are an excellent treat that will always come in handy both on weekdays and on holidays.

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12.02.2017 8 878

Soaked apples - cook quickly and tasty!

Fruits and berries

Description

Ingredients

Steps

First of all, we will prepare the entire list of ingredients needed for soaking Antonovka apples at home.



In a deep container, cover the bottom with currant and cherry leaves.



Then we rinse the apples well and place them in the same container so that the layers of leaves and apples alternate.



On top of the contents of the container we put a few sprigs of mint and tarragon.



Now we will cook the brine for the fruit. To do this, boil water in a saucepan, then add granulated sugar and salt to it. After that, we cool the liquid and dissolve honey in it. Next, you need to prepare the yeast mixture for the brine. To do this, mix rye flour, mustard and malt in a bowl, diluting the mixture with water. Add the resulting mass to the brine and mix it thoroughly. Pour the fruits with the finished brine and press them tightly with a lid, and be sure to set the load on top. In this position, we leave the container for ten days at room temperature. From time to time, you should look under the lid and remove the unnecessary foam that has formed. After ten days, we move the container with apples to a cool place for two months.

Apples are always nice to crunch, even in summer, even in winter. However big harvest not so easy to keep long term. In this case, pickled apple recipes come to the rescue. The process of preparing such a homemade delicacy will not require much effort in conditions when all the containers and ingredients are prepared correctly. And you can soak fruits in jars or barrels, make them with sugar or horseradish, add honey or mustard and other products.

How to Prepare Apples for Peeing

The process of urinating apples and other fruits or berries is to convert fructose from them into lactic acid and alcohol. Yeast and lactic acid bacteria act as a catalyst for this transformation. At the exit, the same sour-sweet “soaked” taste is obtained. Not everyone is suitable for cooking. They must meet the following criteria:

• average same size;
• hardness and density;
• sour taste;
• plucked from a tree, not dropped to the ground;
• without red blush (for summer varieties).

Advice. You can not wet recently picked apples - let them rest. Thus, the starch in their composition will turn into sugar.

Recipe for pickled apples in a barrel

Fruits and vegetables have been soaked and fermented in wooden barrels since ancient times. In this case, it is important to choose and prepare the container correctly. Oak is best suited for these purposes, but other wood material is also allowed. The optimal capacity is 30 kg or more. Preparation is carried out as follows:

1. Soak the barrel and wash it with hot water.
2. Rinse with soda solution: for 1 bucket hot water- 20 y.
3. Pour boiling water over the container again.
4. Discuss.
5. For the purpose of disinfection, fumigate with sulfur.

Traditionally pickled apples are cooked in a barrel.

The bottom and walls before laying out the fruit and already during the process must be lined with a thin layer of straw. It will protect the fruits from mechanical damage and give them a pleasant smell, taste and golden hue. Rye or wheat is best. Straw is needed from a new collection, without mold and bad smell. It should be cleared of weed grass, wash, scald with boiling water and dry.

Advice. Instead of straw, a blackcurrant leaf treated in the same way is suitable.

Apples should be tightly packed in a container with the stalks up. In the end upper layer the fruits also need to be covered with straw, and then with a napkin, a circle under pressure and pressed down with a heavy object. After that, you need to lubricate the edge of the barrel vegetable oil and pour in the brine. It is prepared as follows: for every 10 kg of apples, take 5 liters of cold boiled water, pour 80 g of salt and about 150-200 g of sugar into it.

Variants of soaked apples with spices in a barrel

To give apples an additional flavor, you can add honey (sometimes they completely or partially replace sugar), as well as spices:

• mustard;
• and etc.

Recipes for brine with malt are quite popular:

1. Add 50 g of malt to 0.5 l of water.
2. Boil the broth for 15-20 minutes.
3. Mix with brine (this is enough for 5 liters).

Advice. Rye flour is also used instead of malt. Mix 75 g with a little water and add the mixture to the already boiling broth. Boiling water should be 4 times more.

Apples in a barrel need care. Remove mold and foam, wash wheel and weight weekly with hot water. Urination occurs within 1.5 - 2 months. If everything is done correctly, then the apples will turn pink or slightly golden and acquire the desired taste.

Recipe for pickled apples in jars

The basic principles of soaking in barrels are also available to residents apartment buildings who cannot keep wooden 30-kilogram containers with straw on the balcony. In this case, much smaller ceramic or glass can be used. Simplified recipes are also suitable. Most popular among modern ways- soaking with honey, mustard, horseradish, etc.

Soaked apples in a jar

The simplest version of pickled apples in jars involves a brine with sugar and salt. For 5 liters of water you will need 60 g of both:

1. Carefully sort and wash the apples.
2. Pack them tightly in a jar.
3. Fill with brine.
4. cork plastic lid. After 1.5 months. you will get sour apples.

Ways to soak apples with honey

Honey often pairs with mint in recipes. Straw in this case is replaced by scalded and dried blackcurrant and / or cherry leaves. The recipe is suitable for containers of different types:

1. Prepare a brine: dissolve 100-150 g of honey, 75 g of salt, 50 g of malt or 75 g of rye flour in 5 liters of warm water. When the mixture has cooled, stir thoroughly.
2. Lay a currant leaf on the bottom of the jar in a thin layer.
3. Place 2 rows of apples tightly together.
4. Cover them with a cherry leaf layer and arrange two more rows of apples on top.
5. The next is a thin layer of mint, and on top of it are apples again.
6. Cover the topmost apple row with assorted leaves and a couple of mint sprigs.
7. Close the circle and press down with something heavy.
8. Carefully, without removing the load, pour the brine into the container. Throughout the soaking process, the circle must be completely immersed in the liquid.

Advice. Optimum temperature for successful rinsing of apples - +15…+18°C. The term of readiness for this and other "jar" recipes is 4-6 weeks.

Recipe for pickled apples with mustard and other spices

For pickled mustard apples, the brine is prepared as follows: 0.5 tbsp. sugar, 50 g salt, 1.5 tbsp. l. mustard. The filling is boiled and allowed to cool. In its own way, the recipe for soaked apples with mountain ash is piquant and peculiar.

Pickled apples with spices

The brine for it is prepared with honey: dissolve 1250 g of honey (or sugar), 25 g of salt in 5 liters of warm water, cool the mixture - this is enough for about 10 kg of apples. In a container mixed with apples, evenly place ripe, whole and washed berries mountain ash separated from twigs. Cover with a lid or cheesecloth, circle and weight.

Attention! Rowan is a winter berry. Therefore, according to this recipe, apples are soaked in the cold.

The recipe for soaked apples in Polish involves the use of horseradish to give a special taste to the fruits. To 5 liters of warm water, add 75 g of salt, sugar and rye flour. The brine must be cooled before pouring, and horseradish leaves (according to the recipe, it is also allowed grape leaf) shift the layers of apples. The finished fruit container should be kept in a warm room for a couple of days, then transferred to a place with a temperature of no more than 12 ° C.

If everything works out for you, and you like the process and the result of soaking, then next time you can experiment. For example, change the composition of the brine or the proportions of the ingredients. So you can achieve the perfect taste, based on the preferences of your family.

Apples for the winter in a jar: video

Soaked apples: photo