Soaked cut apples in jars for the winter. Soaked apples Antonovka

Site arrangement 19.10.2019

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How to wet apples

Best for urination are apples with dense pulp and sweet and sour taste - anise, antonovka or pepin.

soaked apples

Usually, the ripest fruits are chosen for urination. If the apples are not quite ripe, they can be kept warm before urinating: for apples of autumn varieties, several days are enough, and winter varieties should be kept for two to three weeks.

It is best to soak apples in wooden barrels or tubs, with a volume of 10-20 liters. In the absence of wooden containers, you can use a glass bottle with thick walls of the same volume. The main thing is that it is hermetically sealed.

The tub or barrel must be soaked in water, then rinsed thoroughly cold water, and then scald with boiling water to eliminate all possible contamination and prepare for long-term storage. Only after that, the barrel is lined with scalded straw, rye or wheat. Straw not only prevents apples from damage, but also gives them an amber color and an incomparable aroma. Straw can be replaced with fresh cherry or currant leaves.

For a tub of 15-20 liters you will need 5 kg Antonov apples, 2 cups sugar, 1 cup rye flour, 3 tbsp. l. salt with a slide and 15 leaves of cherries and currants. Instead of sugar, you can take 600 g of honey, and add a little cranberries to apples, about a handful. She will give them a pinkish color and a delicate aroma.

Before cooking, wash the wooden tub well with soda and scald with boiling water. Wash apples thoroughly. Place a piece of cherry and currant leaves on the bottom of the tub. They are dense - a row of apples, and then again a layer of leaves. Fill the entire tub to the top in this way, covering upper layer apple leaves.

Boil 10 liters of water in a saucepan, let it cool slightly, add sugar (or honey), salt, stir so that the sugar is completely dissolved. Add rye flour, mix so that there are no lumps, and then cool.

Pour the apples with brine, put a wooden circle on top, and a heavy stone (previously washed) oppresses it. Place the tub of apples in warm room(15-18°C) and leave for 12 - 14 days. Skim the foam daily and add fresh brine as needed. Make sure the apples are completely covered in liquid. This should be done in the first 5 - 6 days, apples absorb water well and the top layer may become bare. If fermentation is going well, after 2 weeks, rearrange the apples in a cellar or a cold basement. The room temperature should not rise above 4 - 6°C. At this time, apples will ferment and saturate with carbon dioxide.

In general, the urination process takes 30-40 days. Soaked apples are stored for quite a long time: in the basement at a temperature of 4-6 ° C, this period can last from autumn to spring. At home, in the absence basement Apples are best stored in the refrigerator. Remember, the higher the storage temperature, the faster apples peroxide, become flabby and tasteless.

MORE RECIPE

For 2 buckets of apples: 1 bucket of water 1 cup of sugar 1 tbsp. salt Dissolve sugar and salt in a bucket of cold clean water, no need to boil anything. Prepare apples - wash, put in any suitable container, on the bottom of which it is better, of course, to lay rye straw. In the absence of such, you can do without, but this is an old Russian recipe, so it's up to you ... Straw and leaves must be clean, so they are scalded before laying hot water. So, lay the apples on top, sprinkling with washed currant leaves. Fill with prepared filling, apples will be ready in 3 weeks if ripe.

You can pickle in jars, see the recipes in the comments.

http://www.gastronom.ru/article_recipe.aspx?id=1003952

Soaked apples antonovka - recipe

Ingredients:

Apples (Antonovka variety) - 1 bucket;

Sugar - 300-400 g;

Salt - 2-3 tbsp. spoons;

Leaves and sprigs of raspberries, currants, lemon balm and cherries.

Cooking

For making pickled apples at home, it is best to use enamelware. Pour boiling water over it, put half of the leaves and branches on the bottom, washed apples on top, and then the second half of the leaves and branches.

To prepare the marinade, put some water on the fire, pour sugar, salt into it and bring to a boil. Let it cool, dilute with cold boiled water and pour over the apples so that the marinade completely covers them. Place a load on top and within next week Add the marinade little by little as the apples will soak it up.

Then put the dish with apples in a cold place and keep it there for at least 1.5 months. Finished pickled apples they can be an independent dish, or they can be an excellent filler for stuffed poultry or meat.

Recipe for pickled apples

In this recipe, we will share a way to make pickled apples in a marinade with mint, which gives the finished dish a special piquancy.

Ingredients:

Apples - 5 kg;

Cherry and black currant leaves;

Sprigs of mint;

Water - 10 l;

Honey - 250-300 g;

Salt - 150 g;

Malt or rye flour - 100 g.

Cooking

At the bottom of the dish in which you will cook apples, lay out some blackcurrant leaves, after washing them. Lay apples on top in two layers, cherry leaves on them, and then apples again. The next layer is mint leaves (there should be very few of them) and again apples. Last layer you can lay out a mixture of blackcurrant and cherry leaves, adding a couple of mint leaves to them. Cover all this, for example, with a plate, and put a load on top.

In warm boiled water dissolve honey, salt and malt. Let it cool and pour over the apples. Keep the container in a cool room for 6-7 days and make sure that the brine completely covers the fruit, top it up if necessary. After that, send the soaked apples to infuse in the cold for 4-6 weeks.

Soaked apples recipe with cabbage

One of the most common and affordable types of fruit on the shelves of domestic stores and markets. They are completely different in taste and size, and the dishes that are prepared from them are worthy of a separate cookbook. After all, a tasty and juicy fruit can not only be eaten raw, but also cook all kinds of jams, pies, bake in the oven, dry and much more. One of the most original recipes preparations of this fruit are pickled apples- an interesting dish, the features of which we will consider in this article.

The composition of apples prepared in this way can vary significantly. It depends on many factors such as:

Variety and degree of maturity of the fruit.
Growing and storage conditions.
Storage duration.
Cooking method.

But they all have ingredients characteristic of this dish:

high sugar content (primarily fructose);
organic acids (malic, citric);
tannins, nitrogenous and pectin substances;
a diverse vitamin complex: A, C, E, PP, P and B vitamins.

Despite such a rich composition, their calorie content is only 47 kcal per 100 g of product. This allows them to be part of various diets.

Did you know?Soaked apples became especially popular during the time of Peter I, who established the Garden Office. She was engaged in the import of new varieties of apples and the increase in the volume of cultivation of existing ones.

There are many ways to process fruits and vegetables for long-term storage, and each of them takes a part useful properties raw product. But pickled apples are considered one of the most successful ways to harvest this fruit, because in the process they retain a large number of useful qualities of fresh fruits and acquire new equally important properties:

normalize the intestinal microflora, saturating the body with lactobacilli;
enrich the body with calcium, reduce the fragility of bone tissues;
improve the condition of hair and teeth;
increase the level of tissue elasticity;
have a positive effect on the hormonal system;
the presence of ascorbic acid in the composition (there is more of it in soaked apples than in fresh ones) strengthens the immune system.

We can say that such winter harvesting affects many systems human body, providing a general strengthening effect and saturating the body with energy.

Duration of the soaking process

The soaking process will require some patience, because, on average, it takes 40-50 days in time (not counting preparatory work). But subject to all the rules, such a delicacy can be stored for a long time, until the new harvest.

On the market and in stores there are a huge variety of varieties of this fruit. But not all of them are suitable for soaking. The most suitable are late varieties(autumn or autumn-winter). The fruits must be ripe and firm. Some gourmets like to take slightly unripened ones, but this is already a matter of taste. best variety counts .

But the following varieties are also suitable:

"Slav";
"Titovka";
"Bottle";

Important! The absence of any defects on the fruit is very important, because one spoiled apple can ruin all the others.

It is better to choose fruits of approximately the same size, so they will be ready at the same time.

The preparatory stage is very important, because the final result directly depends on this stage.

Before soaking, it is advisable for fruits to lie down for 15-20 days (especially if the varieties are harder, for example, Antonovka or Slavyanka). A product made from properly aged fruits is evenly saturated with brine, juicy, soft, has a rich refreshing taste and a golden color. After the fruits have matured, they must be thoroughly washed. running water.

The stalks do not need to be cut off, but it is better to clean the leaves. Leaves, branches, straw and all possible additives must be cleaned of excess debris and washed.

Washing soda cans

When urinating in jars, it is worth remembering that the containers must first be cleaned. Wash with soda. The use of any chemical detergents strictly not recommended. After the jar is thoroughly washed, and there are no traces of soda left on it, it must be sterilized or scalded with boiling water.

Storage conditions

The first stage of storage (immediately after preparation) lasts about 1 week. This time, the soaked fruits should be stored at room temperature.

After harvesting, it is necessary to move to a cool place (preferably a basement or cellar), where they must stand for 30-45 days (depending on the type of fruit). In the same room they should be stored all winter.

Important! It is advisable not to freeze soaked apples. Although it is believed that they do not lose their useful qualities, their structure and appearance deteriorate significantly when frozen.

Very fast and convenient way, since every housewife has jars in her arsenal, and it is convenient to store the finished product, because such dishes do not take up much space in the house.

Ingredients

Antonovka apples - 10 kg.
Water - 5 liters.
Salt - 2 tbsp. spoons.
Sugar - Art. spoons.
, and cherries.

Cooking method

In order to get a delicious treat, you need to follow a few simple steps:

Rinse the fruit thoroughly under running water or in several different containers.
Cut clean fruits into pieces: large ones - into 6-8 parts, and smaller ones can be into 4 parts. If you have chosen a medium-sized variety, then it is quite possible to use whole fruits.
Cover pre-prepared glass jars with raspberry, currant and cherry leaves (previously washed thoroughly).
Place chopped pulp (or whole fruits) in jars without tamping.
Add salt and sugar to the water, put on fire and bring to a boil. Remove from stove and set aside.
Pour the contents of the jars with hot brine so that it reaches the neck.
Cover the containers with nylon lids and put them in the cold, where they will ferment for 2-3 weeks. You can store, like other blanks, all winter.

Another quick and easy recipe for equally delicious apples.

Ingredients

Apples - 1.5 kg.
Water - 2 liters.
Rye flour - 2 tbsp. spoons.
Salt - 1 tbsp. the spoon.
Sugar - 4 tbsp. spoons.
and currant leaves.

Cooking method

Cooking is carried out in several stages:

Well-washed fruits must be wiped dry.
Put half of the mint and currant leaves into glass jars prepared in advance (other favorite herbs can be added). It is also desirable to dry the various leaves with a towel after washing.
Tightly, but without squeezing, put the fruit in a jar.
Top with remaining herbs.
Mix salt, sugar and rye flour in water. Stir until everything is dissolved.
Pour jars to the top (remaining brine should be kept in the refrigerator).
Remove the containers in a warm place for 3-7 days.
When the fruit absorbs some of the liquid, add more brine.
Move to a cool place where the apples will reach readiness within 30-45 days.

This method will help to make a large number of blanks without much difficulty, without having special dishes, such as barrels.

Ingredients

Apples - 1 bucket.
Water - 1 bucket.
Salt - 9 tbsp. spoons.
Sugar - 9 tbsp. spoons.
Raspberry and currant leaves.

Did you know? Such great gourmets as the French are very fond of dishes of national Russian cuisine - association farms"Paris Fermier" buys various exotic products for them, including soaked apples.

Cooking method

The cooking technology is very simple:

Wash fruits and leaves and lay out to dry on a towel.
Lay the bottom of the bucket (previously washed and scalded with boiling water) with raspberry and currant leaves.
Firmly pack the fruits with the stalk up (the space between the fruits can also be laid with leaves or your favorite aromatic herbs).
Bring water to a boil and dissolve salt and sugar in it.
Fill the bucket with brine - it should completely cover the contents.
Cover the bucket with gauze or a towel and put it in a cool place. It should stay there for 2-3 weeks.
As soon as the pulp is salted (from time to time it is necessary to take it out and try it), the fruits can be laid out in sterilized jars, poured with brine and, covered with lids, stored in the refrigerator. Or leave everything stored in a bucket in a cool and dark place.

Cooking pickled apples in a barrel

This recipe is considered classic and traditional. Its ingredients and cooking technology have been tested by many generations of housewives. It is wooden containers that create an unusual taste that is difficult to repeat in other dishes.

Soaked apples - incredibly tasty and useful product!

In addition, it is very cheap if you cook in season and on your own.

Once upon a time, our ancestors put fruits in huge barrels, filled them with well water and enjoyed soaked apples until spring.

No barrel? Not a problem! You can even soak apples in glass jars!

Soaked apples at home - general principles of preparation

The ideal variety of apples for urination is Antonovka. But other late varieties are also suitable. It is important to choose clean, undamaged and rotten fruits, preferably small. Large apples cook for a long time, do not lie down tightly, it is better to use them for other purposes.

What can be added to apples:

different leaves and greens (horseradish, currants, cherries, raspberries, dill, mint);

Vegetables (mainly cabbage, carrots);

Berries (grapes, lingonberries, mountain ash).

Urination is sour, sweet, salty. But most often, salt and sugar are simply added to the filling, making a mixed version. Be sure to use clean water, preferably spring or well. You can find recipes with boiled pickles.

Soaked apples at home in a barrel with malt

The traditional way harvesting pickled apples at home in barrels. You can use flasks or other utensils. You will need some malt for the brine.

Ingredients

10 kg of apples;

80 g of salt;

200 g of sugar;

300 g of straw;

60 g of rye malt;

5 liters of water.

Cooking

1. Rinse, dry the apples by laying them out on a clean cloth.

2. The barrel must be scalded with boiling water, rinsed with water baking soda and rinse thoroughly. There should not be any foreign smells in the container, otherwise they will all switch to apples. If necessary, the container must be ventilated for several days.

3. At the bottom of the barrel you need to pour a little straw and lay out a layer of apples. Then again some straw and apples, finish with the rest of the straw, just pour on top, the amount does not matter.

4. Mix malt with half a liter of water, boil for a quarter of an hour, strain.

5. For the brine, mix the rest of the water with sugar and salt, add the strained malt.

6. Pour the prepared apples with cool brine.

7. Close the barrel, store in a warm and cool place. Every 2 weeks it is recommended to remove the foam that forms mold. Soaked apples will be ready no earlier than in two months.

Soaked apples in a jar with rye flour

A simplified way to prepare pickled apples in a jar. Glass containers does not need such painstaking processing as barrels. This is the amount of products for one can of 3 liters.

Ingredients

2 kg of apples;

30 g flour;

1.5 liters of water;

0.3 tablespoons of salt.

Cooking

1. Boil some water, about 300 ml, pour in the flour, stir quickly, rub all the lumps. Cool down.

2. Strain the rye water, squeeze through cheesecloth, add the remaining liquid and salt.

3. Put washed, dried apples in a jar. It is advisable to use the smallest.

4. Pour the prepared brine with rye flour.

5. Now you need to come up with oppression for the bank. A small bottle of water will fit into the neck. We install.

6. Leave the workpiece in a cool place. Apples will become soaked in 1.5 months.

Soaked apples at home in a barrel with mustard

Mustard is a wonderful ingredient that prevents soaked apples from molding at home. According to this recipe, you can make a blank, both in barrels and in large jars.

Ingredients

Currant or cherry leaves;

7-8 kg of apples;

10 liters of water;

4 spoons with a mountain of mustard;

100 g of salt;

200 g sugar.

Cooking

1. According to this recipe, you need to prepare a boiled brine. Therefore, any water can be used. Pour the liquid into a convenient bowl, boil with salt and sugar.

2. Let the brine cool down. It should be at room temperature or colder.

3. Wash the apples, dry them, do the same with the leaves, there should be a lot of them.

4. Put a layer of leaves on the bottom of a clean barrel.

5. Alternate apples and leaves until you run out of fruit.

6. Add mustard to the cooled brine, stir.

7. Pour the apples with the prepared mixture, put oppression and cover with a cloth on top, you can throw a piece of lenok so that midges do not start.

8. It is advisable to keep the barrel at room temperature or just warm for a week, then lower it into the basement for a month.

Soaked apples in a jar with cabbage

Many favorite recipe for pickled apples in a jar of cabbage, you can use a bucket or pan. The advantage is that you do not need straw or leaves to shift the fruit.

Ingredients

4 kg of cabbage;

3 pcs. carrots;

3 tablespoons of salt;

2.5-3 kg of small apples;

2 spoons of sugar.

Cooking

1. Chop the cabbage with a knife or rub it into strips using a special grater. Place in a large bowl.

2. Grate carrots, it is better to use a Korean grater to make straws, it will be much more beautiful.

3. Add salt, sugar to the cabbage and carrots, rub well with your hands so that the juice comes out. Fold in a bucket or in a saucepan, put oppression, cover with a cloth and leave warm for a day.

4. After a day, stir to release carbon dioxide from below. Leave for one more day.

5. Wash, dry apples.

6. Take clean and dry jars. Put a layer of cabbage on the bottom, then a few apples, cover with cabbage, then more fruit. Alternate to the end, press.

7. Pour in the cabbage brine that will remain in the common bowl.

8. If the brine is not enough, then you can dilute a little brine. Add a spoonful of salt and sugar to a glass of purified water, dissolve and pour into the cabbage.

9. Top with whole leaves of cabbage, put small oppressions, for example, a bottle of water.

10. Leave the cabbage with apples to ferment for 2 weeks in the warmth, then you need to transfer to the basement or put in the refrigerator.

Soaked apples at home in a barrel with honey

A variant of amazing soaked apples with honey, which are also prepared in a barrel or in any other bulk container. You will also need a mixture of cherry leaves, currants and a few sprigs of mint.

Ingredients

10 liters of water;

150 g of salt;

300 g of honey;

100 g of malt.

Cooking

1. Boil malt in a liter of water, boil for 20 minutes, cool and strain.

2. Add the rest of the water and salt, boil the brine, cool.

3. Apples need to be washed, dried, use as many fruits as the brine will cover.

4. Narvit leaves of cherry, currant, 3-4 sprigs of mint, wash and dry too.

5. Put leaves and mint on the bottom of the barrel.

6. Fold the apples, alternating each layer with currant and cherry leaves.

7. Add honey to the cooled or slightly warm brine, stir until completely dissolved.

8. Add honey filling, put oppression.

9. Keep apples at a temperature of 15 to 18 degrees for 4-6 weeks.

Soaked apples in a jar with rowan

A recipe for sour pickled apples in jars that are stored under a nylon lid and do not require oppression. Rowan will need a little, a small handful is enough. Similarly, you can use viburnum.

Ingredients

5 liters of water;

60 g of salt;

60 g sugar;

Rowan and apples.

Cooking

1. Boil the brine with sugar, water and salt, be sure to cool well.

2. Fold the apples into clean and dry jars, pour in a little rowan or viburnum. Berries should also be dry.

3. Fill jars with cooled brine.

4. Close with nylon lids, keep warm for three days, then you can take it out to the cellar.

Soaked apples at home in a barrel with horseradish

This recipe uses horseradish leaves, you will need a lot of them. Make sure they are fresh and green. If horseradish is not enough, then you can add a little currant, grape, cherry or raspberry leaves.

Ingredients

5 liters of water;

8-10 kg of apples;

250 g sugar;

2 tablespoons of salt;

Hell leaves.

Cooking

1. Add salt and sugar to purified water, stir until dissolved.

2. Line the bottom of the barrel with horseradish leaves, which must be washed and dried in advance.

3. Now a row of clean apples, again leaves.

4. Fill the barrel to the top or until the products run out.

5. Be sure to put clean leaves on top.

6. Pour in chilled brine, it is important that all the grains in it disperse.

7. It remains only to put oppression on the barrel and wait for the apples. On average, this will take about a month.

Soaked apples at home - tips and tricks

To make the apples cook faster, you can pierce the fruit in several places with a toothpick. If the preparation is done in jars, then part of the fruit can be prepared in this way, let the rest urinate longer.

You can shift apples in barrels not only with straw or currant leaves, but also with horseradish. Sometimes dill branches are laid out at the bottom of the barrel.

If the barrel has bad smell, then before use, the container must be thoroughly washed with a solution of vinegar, then ventilated. Also, to neutralize unpleasant odors, you can use a decoction of citrus peels.

Is there mold in the barrel? Be sure to remove it along with the top leaves. You can add new leaves, but they must be clean and dry. Mustard powder also helps prevent mold. You need to powder the top layer of apples.

Want to get apples faster? Keep the workpiece warm longer. If, on the contrary, you plan to enjoy soaked fruits closer to spring, then keep the apples warm for a couple of days to start the process, and then lower them into a cool room with a temperature of 10 to 15 degrees.

How to wet apples

Best for urination are apples with dense pulp and sweet and sour taste - anise, antonovka or pepin.

soaked apples

The tub or barrel must be soaked in water, then thoroughly rinsed with cold water, and then scalded with boiling water to eliminate all possible contamination and prepare for long-term storage. Only after that, the barrel is lined with scalded straw, rye or wheat. Straw not only prevents apples from damage, but also gives them an amber color and an incomparable aroma. Straw can be replaced with fresh cherry or currant leaves.

For a tub of 15-20 liters, you will need 5 kg of Antonov apples, 2 cups of sugar, 1 cup of rye flour, 3 tbsp. l. salt with a slide and 15 leaves of cherries and currants. Instead of sugar, you can take 600 g of honey, and add a little cranberries to apples, about a handful. She will give them a pinkish color and a delicate aroma.

Boil 10 liters of water in a saucepan, let it cool slightly, add sugar (or honey), salt, stir so that the sugar is completely dissolved. Add the rye flour, stir until there are no lumps, then set aside.

Pour the apples with brine, put a wooden circle on top, and a heavy stone (previously washed) oppresses it. Put the tub of apples in a warm room (15-18°C) and leave for 12-14 days. Skim the foam daily and add fresh brine as needed. Make sure the apples are completely covered in liquid. This should be done in the first 5 - 6 days, apples absorb water well and the top layer may become bare. If fermentation is going well, after 2 weeks, rearrange the apples in a cellar or a cold basement. The room temperature should not rise above 4 - 6°C. At this time, apples will ferment and saturate with carbon dioxide.

In general, the urination process takes 30-40 days. Soaked apples are stored for quite a long time: in the basement at a temperature of 4-6 ° C, this period can last from autumn to spring. At home, in the absence of a basement, it is better to store apples in the refrigerator. Remember, the higher the storage temperature, the faster the apples peroxide, become flabby and tasteless.

MORE RECIPE

For 2 buckets of apples: 1 bucket of water 1 cup of sugar 1 tbsp. salt Dissolve sugar and salt in a bucket of cold clean water, no need to boil anything. Prepare apples - wash, put in any suitable container, on the bottom of which it is better, of course, to lay rye straw. In the absence of such, you can do without, but this is an old Russian recipe, so it's up to you ... Straw and leaves must be clean, so they are scalded with hot water before laying. So, lay the apples on top, sprinkling with washed currant leaves. Fill with prepared filling, apples will be ready in 3 weeks if ripe.

You can pickle in jars, see the recipes in the comments.

http://www.gastronom.ru/article_recipe.aspx?id=1003952

Soaked apples antonovka - recipe

Ingredients:

Apples (Antonovka variety) - 1 bucket;

Sugar - 300-400 g;

Salt - 2-3 tbsp. spoons;

Leaves and sprigs of raspberries, currants, lemon balm and cherries.

Cooking

To prepare pickled apples at home, it is best to use enameled dishes. Pour boiling water over it, put half of the leaves and branches on the bottom, washed apples on top, and then the second half of the leaves and branches.

To prepare the marinade, put some water on the fire, pour sugar, salt into it and bring to a boil. Let it cool, dilute with cold boiled water and pour over the apples so that the marinade completely covers them. Place a weight on top and add the marinade little by little over the next week as the apples will soak it up.

Then put the dish with apples in a cold place and keep it there for at least 1.5 months. Ready-made soaked apples can be an independent dish, or they can be an excellent filler for stuffed poultry or meat.

Recipe for pickled apples

In this recipe, we will share a way to make pickled apples in a marinade with mint, which gives the finished dish a special piquancy.

Ingredients:

Apples - 5 kg;

Cherry and black currant leaves;

Sprigs of mint;

Water - 10 l;

Honey - 250-300 g;

Salt - 150 g;

Malt or rye flour - 100 g.

Cooking

At the bottom of the dish in which you will cook apples, lay out some blackcurrant leaves, after washing them. Lay apples on top in two layers, cherry leaves on them, and then apples again. The next layer is mint leaves (there should be very few of them) and again apples. The last layer can be laid out with a mixture of blackcurrant and cherry leaves, adding a couple of mint leaves to them. Cover all this, for example, with a plate, and put a load on top.

Dissolve honey, salt and malt in warm boiled water. Let it cool and pour over the apples. Keep the container in a cool room for 6-7 days and make sure that the brine completely covers the fruit, top it up if necessary. After that, send the soaked apples to infuse in the cold for 4-6 weeks.

Soaked apples recipe with cabbage

Pickled apples are an amazing product, for the preparation of which fresh apples are soaked in a composition consisting of water, salt and sugar with the addition of spices. In the recent past, many housewives made pickled apples, especially in countryside. Over the years, the popularity of the dish has faded slightly. Despite this, some hostesses still delight families with this delicacy and know how to ferment apples at home for the winter.

The procedure for preparing pickled apples is similar to salting. Apples contain lactic acid. At the end of the leaven, the structure of the substance changes, and alcohol is obtained from the acid. Thanks to natural preservation, fruits retain their benefits and taste. We’ll talk about cooking treats, considering the best step by step recipes.

Calorie pickled apples

The calorie content of pickled apples is 40-70 kcal per 100 grams. The final indicator is determined by the products used to prepare the marinade.

Pickled apples are famous for their pleasant taste, but these are not all the advantages of the workpiece. Regular consumption of pickled apples brings the body great benefit. The product is low in fat and vitamin composition practically does not change in the process of urination.

Soaked apples saturate the body with ascorbic acid, biotin and B vitamins. There are also many useful minerals in the preparation.

Pickled apples - a classic recipe for the winter

Autumn varieties of apples are suitable for urination, characterized by a sweet and sour taste. Among them are Antonovka, Anis, Pepin, from which we usually cook charlotte. If you are going to pickle apples at home, use ripened fruits. After picking, keep the fruit warm for a while, then use for cooking as described below. classic recipe.

Ingredients:

Water - 1.5 liters.
Honey or sugar - 4 tablespoons.
Currant and cherry leaves - 1 handful.
Salt - 1.5 teaspoons.
Cinnamon, cloves, mustard seeds - to taste.

Cooking:

First, sort out the apples. It is advisable to choose intact fruits that need to be washed in water.
Put currant and cherry leaves at the bottom of the container. Arrange the apples on top, tails up. After two rows, lay out the currant and cherry leaves again. Repeat the process until you run out of fruit.
Start filling. To do this, put the ingredients indicated in the recipes in boiling water. After boiling for two to three minutes, remove from heat and cool to 35 degrees. Pour apples with syrup.
Put a load on top so that the fruit is completely covered by the filling. Put in a warm place for two days. When fermentation begins, move to a cold place. After one and a half to two months, pickled apples are ready for use.

Videos cooking

Classic pickled apples are made in an elementary way. Of course, the household will have to wait a bit until the delicacy is ready, but the result compensates for the time spent with excellent taste.

Pickled apples Antonovka in a barrel

For the recipe, you will need ripe apples of the Antonovka variety, from which you also get excellent compote for the winter. If the fruits are not ripe, leave them in a warm place for a few days. Our ancestors used wooden barrels for pickling. If there is no such dish, use a regular jar that closes tightly.

Ingredients:

Antonovka - 5 kg.
Sugar - 2 cups.
Rye flour - 1 cup.
Salt - 3 tablespoons.
Currant and cherry leaves - 10 pieces each.
Lingonberries - 1 handful.

Cooking:

Put a large pot on the stove, pour 10 liters of water, bring to a boil. Then remove from heat and cool slightly. Send sugar, salt and rye flour. Stir to break up lumps. Leave to cool.
Put currant and cherry leaves at the bottom of the barrel. Then a layer of Antonovka and again leaves. When finished laying out the fruit, pour the prepared syrup. Put a load on top and leave it warm for two weeks.
Skim off the resulting foam every day. Top up the syrup so that the apples are completely covered with it. After two weeks, transfer the workpiece to a cold place to slow down the fermentation process.
After 40 days, the apples are ready to eat. You will be pleasantly surprised by their taste. Keep the treat refrigerated until spring.

Video recipe

As in the first case, cooking pickled apples in a barrel at home is time consuming. But given the taste of the finished delicacy and the long shelf life, this is nothing.

Apples Snow Calvil in a jar

Snowy Calvil is a variety that appeared thanks to the efforts of Ukrainian breeders. Today, Snow Calvil is grown in many countries, including Russia. soaked apples - delicious preparation, for the preparation of which pots, buckets and barrels are used. However, in urban conditions, not every housewife has such a container, and it is problematic to choose a suitable place for storage. In this case, it is more practical to use banks.

Ingredients:

Water - 5 liters.
Rye bread- 0.5 loaves.
Apples.
Cherry and currant leaves.
Ground cinnamon - 2.5 g.

Cooking:

Cut the bread into small pieces, put on a baking sheet and put in the oven. Dry until golden color. Pour boiling water over the “rye croutons”, add cinnamon and set aside to cool.
Lay leaves on the bottom of clean jars, lay Snow Calvil on top. Add bread brine to each jar. Cover the containers with gauze or a loose cloth. After fermentation, move the apples to the cold.

Agree, it is more convenient to harvest pickled apples in jars than in a bucket or barrel. And if you are not afraid of experiments, make changes to the recipe. In particular, I advise you to replace sugar with honey, and instead of bread brine, use diluted rye flour or kvass. Just do not overdo it with the amount of currant leaves, otherwise the treat will turn sour.

There are a considerable number of recipes for making pickled apples. And each has advantages and disadvantages, but if done correctly, the result will never disappoint. And the following tips will help in this.

For harvesting for the winter, use ripe apples without damage and worms. Pickle small fruits whole, and cut large ones into quarters.
Use a clean container for urination. Be sure to clean the pot, bucket or jar with soda, then rinse with boiling water.
Remember, no matter how you soak, apples absorb the brine. Therefore, check the container regularly and add liquid if necessary. Otherwise, damage to the product cannot be avoided.
To bring out the taste of apples, add a few sprigs of lavender, mint, or