Nowadays, soaked apples have lost their former popularity. I suspect that many young people do not even know about the existence of this type of home preparation. But in vain. Preparing soaked apples is simple and doesn’t take very long. It is worth falling in love with their taste once to become a connoisseur of this product forever.

In addition to the fact that soaked apples are delicious, they also have a number of useful properties, I will list just a few of them:

• improved appetite;
• stimulation of digestion;
• very useful for colds.

There are an incredible number of recipes - many combine pickled apples with lingonberries, rowan berries and even cinnamon. To prepare the marinade, in addition to traditional ingredients such as water, salt and sugar, honey and fresh herbs from the garden are often used.

What apples are suitable?

To prepare soaked apples according to the classic recipe, you must follow the following recommendations:

1. The varieties that are best suited for urination are: “Antonovka”, “Pepin”, “Titovka”.
2. Preference should be given to apples of late varieties.
3. Only fresh, firm apples without visible damage should be selected.
4. You can soak apples in wooden barrels, ceramic, glass and enamel dishes without chipping.
5. Pickled sweet apples tend to last longer.

Cooking conditions:

• Apples should be soaked at a constant temperature of +15 to +22 C.
• Make sure that the marinade completely covers the fruit during this time.
• In order for the marinade to penetrate better, the peel of each apple is pierced in several places with a toothpick or a small knife.
• Once a week, do not forget to remove the resulting foam and wash the load.

Ready soaked apples are stored at temperatures from +4 to +6 C.

Pickled apples in 3 liter jars

It is most convenient to make preparations at home in large glass jars. 5 kg fresh apples wash thoroughly under running water. After this, prepare the marinade. To do this, bring 2.5 liters of water to a boil and add 1 tbsp to the composition. l. salt and 1 tbsp. l. granulated sugar. Boil for literally 1 minute, after which the fire is turned off and the marinade is allowed to gradually cool.

Whole apples, along with their stems, are placed tightly in three-liter jars, after which they are filled to the top with still hot marinade.

Soaked apples with mustard

To prepare the preparation, we will need 10 liters of water, 1 glass of granulated sugar, 100 g of salt and 3 tbsp. l. mustard. Completely dissolve granulated sugar, salt and mustard in water and place the pan on the fire. Bring to a boil, hold for no more than 1 minute and turn off the gas. The marinade is ready.

To the bottom three-liter cans put clean straw, cherry and black currant leaves (you can put all the components at once or what you have). Place the apples tightly on top, then fill the jars to the top with marinade.

Soaked apples with cabbage

To prepare this recipe, we will need 4 kg of white cabbage, 3 kg of medium-sized apples, 2 larger carrots, 3 tbsp. l salt and 2 tbsp. l. granulated sugar.

At the first stage, you should thoroughly rinse the apples and cabbage. Carrots are washed, peeled and grated on a standard grater. Finely chop the cabbage. Chopped carrots and cabbage are mixed together, salt and granulated sugar are added to the mixture, and then squeezed vigorously with your hands until the juice appears.

Place apples tightly in a wooden tub or enamel pan, topping each layer with the vegetable mixture obtained above. Cabbage leaves are placed on top. The composition is filled to the top with cold brine (add 1 tablespoon of granulated sugar and 1 tablespoon of salt to 1 glass of cold boiled water).

An inverted plate of the required diameter is placed on top, and pressure is placed on it (use a stone of a suitable size). At room temperature Apples are soaked for 2 weeks. Then they are transferred to a cooler room, where they are kept for another 2 weeks. After this, the product is ready for use.

Be sure to try making soaked apples yourself. The whole family will appreciate the new dish, and it will become traditional.

Our ancestors did not have as many opportunities to pamper themselves with desserts as we do now. But the “snacks” traditional for Russian cuisine were prepared exclusively from natural ingredients with a rich vitamin composition.

One of these delicacies is soaked apples, which, depending on the method of preparation - simple, sour or sugar - can be either an appetizer to start a meal or a sweet end to it, as well as a savory ingredient in salads and other complex dishes.

Apple fruits preserved in this way retain their vitamin composition as much as possible, which is so necessary in winter ascorbic acid, vitamins A, E, D and group B. There is also a whole set important minerals: iron, calcium, potassium, silicon, iodine, phosphorus, zinc and many others.

It is important that even those who are losing weight and those who are simply watching their weight can afford such a dessert. Indeed, 100 g of soaked apples, depending on the method of soaking, contain only 40-69 kcal and a huge amount of coarse fiber that cleanses and activates the intestines. And lactic acid bacteria contained in the product restore intestinal microflora

However this useful product can harm those who suffer from gastritis with ulcers and other inflammatory processes in the gastrointestinal tract, as well as pancreatitis and urolithiasis. Pregnant women who are prone to edema should eat soaked apples with caution.

What varieties of apples are suitable for harvesting?

This is very important point. No matter how appetizing these fruits may look on display, not all of them are suitable for soaking. The classic variety for this purpose is Antonovka. Experienced chefs Pepin, anise, and titovka varieties are also recommended.

In any case, the apples should be ripe, but not flabby. Instances with the slightest signs of damage are subject to rejection, otherwise the entire batch can be destroyed.

Choosing the right cookware

It is optimal to use a wooden barrel with a weight for soaking - this is a circle of wood that is placed on top of the apples and pressed down with a heavy weight. This method developed historically, and it is quite justified: anyone who has tasted soaked barrel apples will confirm that in this form they acquire a special taste and aroma.

This also saves the housewife’s time, which is spent on packaging jars and pre-processing them. However, in a modern city, not everyone can afford to place a whole barrel in their apartment, so a variety of glass, ceramic, enamel dishes, and, in extreme cases, even food-grade plastic, are quite successfully used for soaking.

Classic recipe

You don’t need any special wisdom to please yourself and your loved ones with the simplest version of soaked apples. To do this, put well-washed apples into jars and prepare the filling at the rate of: 120 g of salt and exactly the same amount of sugar per 10 liters of water.

This liquid is poured into apples, covered with ordinary plastic lids and left for storage in a dry, cool place, protected from sun rays. Pickled apples are tasty and aromatic on their own. But various additives will help diversify the sensations: cinnamon, oregano, rosemary, leaves and berries of garden trees and shrubs, and so on.

With rowan

Apples soaked with rowan berries will give apples a tart taste and an impressive appearance. For 10 kg of apples you will need 1.5 kg of rowan, as well as 5 liters cold water, 250 g sugar and 75 g salt.

Water with bulk ingredients dissolved in it must be boiled and cooled. Place pre-washed apples and berries in layers in containers and fill with brine, press down with a weight and store for two weeks at a temperature of about +16 °C, and then put in a cool room.

With sea buckthorn

The variation with sea buckthorn looks bright and cheerful and contains a rich vitamin composition. And if you complement this set with the same rich orange ripe pumpkin, you will get a completely independent snack dish. For 4 kg of apples and 3 kg of pumpkin you need 200 g of sea buckthorn, 0.5 kg of sugar and 0.3 liters of water.

Place the washed and dried apples and berries in a clean container. Water with sugar dissolved in it needs to be brought to a boil and the pumpkin chopped into pieces should be immersed in it, boiled until tender and pureed using a blender.

A mixture of this puree and broth is poured over the apples and kept for a week at room temperature, after which they are stored in a dark, cool place.

With honey and lemon balm

The presence of mint or, alternatively, lemon balm gives a refreshing aroma, and honey enhances the benefits of the fruit. In addition to all of the above, to prepare this masterpiece you will need fresh cherry and currant leaves, as well as salt, malt or rye flour.

You need to line the bottom of the container with currant leaves. A double layer of apples is placed on this litter and covered with cherry leaves. We again place a double layer of apples on top, then we use mint as a covering layer and again apples. On top of the entire structure we lay mint sprigs or a mixture of them with the mentioned leaves of garden shrubs and press them down with a weight.

Now we prepare the filling: in 10 liters of boiled water, cooled to a warm state, dilute about 200-300 g of honey until completely dissolved, add 150 g of salt, 100 g of malt or rye flour. Pour the liquid directly under the load. We stand for 4-6 weeks at a temperature of +15-18 degrees. As the volume of brine decreases, add the required amount.

For 20 kg of apples, 500 g of honey, 170 g of salt, 150 g of rye flour and 10 liters of cold water are required. And also 100 g of basil greens with sprigs and 20 leaves black currant.

Water needs to be boiled and cooled to 40 °C, then add flour and salt to it, mix thoroughly and cool the entire mixture completely. Meanwhile, sort and wash the apples and herbs. Use currant leaves to form a bedding at the bottom of the vessel. Then layer apples and basil in alternating order.

Cover with currant leaves, pour in brine and keep under pressure for about two weeks at a temperature of about +15 °C, and then store in a cool place.

With mustard

This method of preparation is dedicated to connoisseurs of thrills. For two dozen kg of apples and 10 liters of water, there are 100 g of salt, 150 g of mustard powder, 500 g of rye flour and 30 mint leaves.

The water must be brought to a boil, flour, salt and mustard must be dissolved in two liters, stirring well and quickly, and the mixture must be poured into the remaining boiling water. This is how the brine is prepared, which needs to be poured into the apples laid out in a container with layers of mint.

All this is stored under pressure in a cool room.

With lingonberries

In addition to apples and lingonberries (10 kg and 0.5 kg, respectively), this recipe contains cherry and currant leaves (15 pieces each), 400 g of sugar, 200 g of rye flour, 100 g of salt and 10 liters of water.

Place half of the cherry and currant leaves on the bottom of a deep dish washed and scalded with boiling water. We dilute the entire volume of flour in a small amount of water to obtain a creamy consistency. Boil the remaining water, dissolve sugar, salt and flour pulp in it. Cook for a couple of minutes, remove from heat, cool and pour over apples, laid out in layers or mixed with lingonberries.

We store it according to the usual, already mentioned scheme under oppression.

The presence of a fermented milk product does not mean that the shelf life of apples is short. They are perfectly preserved in this brine: 10 liters of water, 200 ml of kefir and 3 tablespoons of mustard powder.

Boil and cool water, mix with kefir and mustard. Pour the apples placed into a container and covered with gauze and store in a cool place. After two weeks, the product is ready for use.

With dill and currant leaves

Apples soaked according to this recipe will retain the aroma of summer for a long time. For 10 kg of fruit you need 300 g of dill sprigs, 200 g of black currant leaves, 200 g of sugar, 50 g of rye malt and salt and 5 liters of water.

First, wash the greens and dry them lightly on a towel. Place half the currant leaves in the treated container, and then alternate layers of apples and dill sprigs. Cover with currant leaves and oppression. Boil water with malt added to it for 20 minutes, dissolve salt and sugar in it, cool and pour over all layers. We keep it for five days at room temperature, and then in a cool room.

With cabbage and carrots

Another classic recipe Russian cuisine. Sour varieties are recommended for it. For 3 kg of apples - 4 kg of cabbage and two or three medium carrots, 3 tablespoons of salt and 2 tablespoons of sugar.

Vegetables need to be chopped, mixed with salt and sugar and squeezed with your hands until the juice releases, then set aside for an hour and a half. When the mixture is infused, lay out the vegetable and apple layers alternately. Cover everything with cabbage leaves and pour in the juice squeezed from the vegetables.

If its volume is not enough to cover all the layers, we supplement it with marinade: dissolve a tablespoon of sugar and salt in a glass of boiled and cooled water.

To get perfect soaked apples, you need to pay attention to several details at the stage of selecting raw materials. For example, it is recommended to use apples from the orchard for soaking, and not from the store counter, where fruits most often end up after chemical treatment, which prolongs their life.

Moreover, diseased fruits or those that have fallen from a tree to the ground cannot be used in this case, as well as apples with any hint of rotting. Signs of spoilage may not be immediately noticeable, so it is better not to use recently picked fruits for urination, but to let them sit for several days when the spoilage becomes obvious.

The utensils for urination must be thoroughly processed, rinsed with soda and doused with boiling water. The apples themselves and any accompanying plant components are also thoroughly washed and dried. It is better to place apples in a container with the stems facing up.

During storage, the established temperature regime must not be violated. When temperature limits are exceeded, soaked apples quickly become unsuitable for food. The optimal temperature for standing is about 15 °C, for storage – +4 °C...+6 °C. At least once a week you need to remove mold and foam, wash the oppression and scald it with boiling water.

Conclusion

Many people today pay great attention proper nutrition and maintaining health. Natural delicacies prepared according to homemade recipes, proven over centuries, are an excellent alternative to modern confectionery products industrial production. Therefore, soaked apples are a good option for preparations.

How to wet apples

Apples with dense flesh and a sweet and sour taste are best for soaking - anise, antonovka or pepin.

Pickled apples

Usually the ripest fruits are chosen for soaking. If the apples are not quite ripe, they can be kept warm before soaking: for apples of autumn varieties, several days will be 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 container with thick walls of the same volume. The main thing is that it closes hermetically.

The tub or barrel must be soaked in water, then rinsed thoroughly cold water, and then scald with boiling water to remove all possible contamination and prepare for long-term storage. Only after this is the barrel 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 15-20 liter tub you will need 5 kg of Antonov apples, 2 cups of sugar, 1 cup of rye flour, 3 tbsp. l. heaped salt and 15 cherry and currant leaves. Instead of sugar, you can take 600 g of honey, and add a little lingonberry to the apples, about a handful. It will give them a pinkish color and a delicate aroma.

Before cooking, wash the wooden tub well with baking soda and scald with boiling water. Rinse the apples thoroughly. Place some cherry and currant leaves on the bottom of the tub. They are densely packed with a row of apples, and then another 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 until the sugar is completely dissolved. Add rye flour, stir to avoid lumps, and then cool.

Fill the apples with brine, place a wooden circle on top, and press a heavy stone (previously washed) on it. Place the tub of apples in a warm room (15-18°C) and leave for 12 - 14 days. Skim off the foam daily and add fresh brine if necessary. Make sure the apples are completely covered with liquid. This must be done in the first 5 - 6 days, apples absorb water well and the top layer may become bare. If fermentation proceeds normally, after 2 weeks move the apples to the cellar or cold basement. The room temperature should not rise above 4 - 6°C. At this time, the apples will ferment and become saturated 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, if there is no basement, it is better to store apples 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, there is no need to boil anything. Prepare the apples - wash them, put them in any suitable container, at the bottom of which it is better, of course, to put rye straw. In the absence of one, you can make do, but this is an old Russian recipe, so it’s up to you... The straw and leaves must be clean, so they are scalded before laying hot water. So, place the apples on top, sprinkling with washed currant leaves. Fill with the prepared filling; the apples will be ready in 3 weeks if they are ripe.

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

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

Soaked Antonovka apples - recipe

Ingredients:

Apples (Antonovka variety) - 1 bucket;

Sugar - 300-400 g;

Salt - 2-3 tbsp. spoons;

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

Preparation

To prepare soaked apples at home, it is best to use enamel dishes. Pour boiling water over it, place half of the leaves and twigs on the bottom, washed apples on top, and then the other half of the leaves and twigs.

To prepare the marinade, put some water on the fire, add sugar and salt 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 marinade little by little over the next week as the apples absorb it.

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

Recipe for soaked apples

In this recipe we will share a way to make soaked apples in a marinade with the addition of 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.

Preparation

Place some blackcurrant leaves on the bottom of the dish in which you will cook the apples, after washing them first. Place 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 a mixture of black currant and cherry leaves, adding a couple of mint leaves to them. Cover it all, for example, with a plate, and place a weight 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, adding more if necessary. After this, send the soaked apples to infuse in the cold for 4-6 weeks.

Soaked apples recipe with cabbage

Apples have been harvested for a long time different ways. The technology was chosen depending on the desired result. Nowadays, a very convenient option for housewives is a recipe that allows you to get soaked apples in 3- liter jars.

Soaked apples: which varieties are suitable for soaking

1. Late firm varieties with fairly dense pulp. These are apple trees that are called “autumn.”
2. Ripe fruits with a sweet and sour taste. Therefore, the harvested crop must be kept warm. Freshly picked apples are not suitable for soaking.
3. Clean, disease-free specimens. It is especially not advisable to use apples with signs of scab. In addition to their unsightly appearance, they will have poor taste.

The most popular and most delicious varieties The following are considered for soaking:

• Snow Calvil;
• Pippin;
• Antonovka;
• Slav;
• Babushkino;
• Orange;
• Welsey.

If you decide to soak summer varieties, this can be done immediately after harvest. Autumn fruits for any recipe are kept for 2 weeks, winter ones - for a month. This time is necessary for saccharification.

How to prepare apples for soaking

Preparation consists of simple but mandatory steps. The fulfillment of these conditions is necessary for any recipe for pickled apples in jars for the winter:

1. Select fruits that are ripe, without signs of rot or damage. Therefore, carrion is not suitable for preparing recipes.
2. Set the apples aside for 2 weeks. During this time, in addition to the saccharification of autumn varieties, minor damage will occur, which is often unnoticeable at harvest. Such specimens need to be rejected.
3. Select medium-sized fruits. Large ones take a long time to soak, small ones are not attractive.
4. Determine the date. It must be taken into account that average interval The soaking time, regardless of the recipe, is 1 month. Therefore, the time is chosen according to weather conditions. During the first week, the ideal temperature is from +10 °C to +15 °C, then the workpiece feels comfortable at +5 °C.
5. Prepare the container. Wash the jars and dry them in the sun.
6. During the soaking process, regularly remove mold from the surface.

Recipe for soaked apples for a 3 liter jar

Fruits are selected for jars small size. They fit well into the neck and marinate quickly.

Wash the fruits and remove leaves. Be sure to wash the jars with baking soda and pour boiling water over them.

Then sequentially place the components indicated in the recipe and fill with brine. There are several filling options. They differ in the composition of their components. Some recipes call for sugar, others don't. The result is apples in 3 liter jars of different tastes.

Soaked apples in jars: a simple recipe

Additional Ingredients:

• water 5 l;
• salt – 1 tbsp. l.;
• sugar – 0.2 kg;
• cherry and currant leaves.

1. Line the bottom of the jar with leaves.
2. Place fruit tightly, alternating layers with leaves.
3. Boil the syrup and add it to the water required quantity seasoning
4. Cool slightly.
5. Fill the jars up to the neck. Place the remaining liquid in the refrigerator.
6. Cover with a piece of gauze and leave in the room.
7. Regularly remove foam and add syrup.
8. Place in the cold when the foam settles.
9. Close the jars with nylon lids.
10. You can serve soaked fruits after 45 days.

How to make soaked apples in jars quickly

Ingredients for soaking 2 kg of fruits:

• sugar, salt - 25 g each;
• water – 3 l;
• currant and cherry leaves.

Step by step recipe:

1. Lay the bottom of the jar with leaves and fruit on top.
2. Prepare a sweet-salty solution.
3. Cool, pour over apples.
4. Wrap the neck of the jar with gauze and set aside for 3-4 days.
5. Cover the soaked fruits with plastic lids and place them on a basement shelf.

Recipe for soaked apples in 3 liter jars with cabbage

Housewives love to make sauerkraut. In combination with apples, the pickling recipe is very popular. To make the preparation with soaked fruit tasty, you will need the following amount of products for 1 jar:

• 4-5 apples;
• 0.5 kg cabbage;
• 200 g carrots;
• 2 tbsp. l. salt.

How to cook:

1. Chop the cabbage, grate the carrots, mix the ingredients in a 3:1 ratio.
2. Add salt and press a little.
3. Cut the fruit into slices or halves (remove the core).
4. Place in layers in a jar.

   Important! The first layer in the recipe must be vegetables.

5. Cover the top of the filled jar with gauze, place the bowl down, and leave for 3 days. During this time, juice will be released from the cabbage, which will be collected in a bowl.
6. Be sure to pierce the mass with a wooden stick 2 times a day to remove the released air.
7. After 3 days, cover the jar of soaked fruit with a plastic lid and refrigerate.
8. You can taste the recipe in a month.

Soaked apples with kefir

An unusual ingredient in the recipe gives soaked apples in jars an original taste. The cooking method is simple and interesting.

Products for 20 kg of dense fruits:

• 200 ml kefir;
• 10 liters of clean water;
• 3 tbsp. l. mustard powder.

Cooking process:

1. Boil water, set to cool.
2. Place the apples in the jars quite tightly.
3. Cover with gauze cloth, cover with oppression.
4. Mix water with mustard powder and kefir.
5. Pour in the filling so that the fruits are covered with liquid.
6. Close the jars with lids and place in a cool place.

Soaked apples in 3 liter jars with rowan berries

No pressure is required in this recipe.

Set of ingredients:

• a handful of rowan;
• 2 kg apples;
• 60 g granulated sugar;
• 30 g table salt.

Step by step recipe:

1. Boil the brine. First water, then add dry ingredients. Cool.
2. Mix apples and rowan berries.
3. Pour the brine into the jars up to the neck.

   Important! Fruits and berries must be dried first.

4. Cover with lids.
5. After 3 days, put the jars on the cellar shelf.

Soaked apples with rye flour

The method is considered simplified compared to other recipes.

Products per jar:

• 2 kg apples;
• 30 g rye flour;
• 1/3 tbsp. l. salt;
• 1.5 liters of clean water.

Detailed description:

1. Be sure to prepare the starter. Mix dry flour with salt and pour boiling water.
2. The next step is very important - it is necessary to rid the starter of lumps. You can use any method, for example, mix all the recipe ingredients in a blender.
3. Cool the starter and let it sit, then strain using gauze.
4. Place the fruits in a jar and fill with rye filling.
5. Place the oppression.
6. When the fruit has absorbed the liquid, you need to prepare a new one and add it.
7. Store jars in a cool place.
8. Wait for fermentation to finish; this takes 1.5 months.
9. After waiting, cover the jars with plastic lids and store in the cold.

Soaked apples with mint, cherry, currant leaves

The quantity of products is designed for 3 jars:

• number of apples by capacity;
• a set of leaves - cherry, currant, sprigs of mint, oregano;
• sugar – 1 glass;
• salt – 1 tbsp. l.;
• water – 5 l.

Preparation:

1. In this recipe, you need to line the fruit with leaves, placing them on top, covering the fruit.
2. Boil water with sugar and salt for 5 minutes, leave to cool.
3. Fill the jars with cold pouring.
4. Place the part that is not included in the refrigerator. As the brine is absorbed, it will have to be added.

   Important! Banks should not be kept at temperatures above +22 °C.

5. The foam must be removed during fermentation, and the soaked apples should be kept entirely under brine, topping up as necessary.
6. After the process is completed, transfer the jars to the cold (temperature no higher than +6 °C).

Soaked apples in jars with basil and honey

Ingredients for the recipe for 10 3 liter jars:

• 20 kg of fruit;
• 10 liters of clean well or boiled water;
• natural honey – 0.5 kg;
• 100 g basil sprigs and 20 g currant leaves;
• rye flour 150 g;
• coarse salt – 170 g.

Technology:

1. Boil the water, if it is not from a spring, cool slightly.
2. Add honey, flour, salt and stir well until smooth.
3. Place on the bottom clean leaves, then alternate layers of fruits and herbs.
4. Currant leaves on top.
5. Pour over the marinade, apply pressure, keep for 2 weeks at a temperature of +15 °C.
6. Remove for winter storage.

Soaked apples with viburnum juice

Delicious and easy to prepare recipe.

Ingredients:

• 20 kg of fruits:

• viburnum juice (freshly squeezed) – 2 l;
• water – 8 l;
• sugar – 1 kg;
• coarse salt – 50 g.

Subtleties of preparation:

1. Boil the brine.
2. Cool and mix with viburnum juice. It can be obtained by grinding the berries through a sieve.
3. Carefully place the fruit into jars.
4. Pour in wort.
5. Place pressure on top and put the workpiece to ferment.
6. After 1.5 months, the dish can be served.

How to soak apples and pumpkin: recipe

In this version, pumpkin plays the role of must, so it is better to take a large specimen.

Ingredients:

• large pumpkin;
• varietal firm apples – 10 kg;
• fresh currant and cherry leaves.

How to wet:

1. Peel the pumpkin, remove seeds, cut into cubes.
2. Add water and simmer until soft.
3. Grind into puree.
4. Place leaves on the bottom of the jar, then apples.
5. Pour in pumpkin puree.
6. Apply pressure and wait 1 month.

Apples soaked with cinnamon, mint and cloves

Apples prepared according to this recipe have a very impressive taste.

For 1.5 kg of dense fruit you need to prepare:

• water – 2 l;
• malt – 2 tbsp. l.;
• salt 2 tsp;
• honey 4 tbsp. l.;
• mint 2 sprigs;
• 1 cinnamon stick;
• 5 buds of cloves.

Step by step process:

1. Place fruit, mint and spices in jars.
2. Dissolve malt in water, bring to a boil, boil for 10 minutes.
3. Cool to 40 °C, add honey (not in a hot solution) and salt, stir.
4. Pour over the fruit, cover with a lid, and store in the cold.

Some housewives boil cloves and cinnamon along with malt. You can try both options and choose the one that suits you.

Soaked apples with parsnips

Parsnips are used very often in winter preparations. If you add the root of the plant when soaking apples, the quality of the fruit will be excellent.

The list of ingredients is a little unusual:

• 10 kg of dense fruits of medium shape;
• 0.3 kg parsnip root;
• 0.5 kg wheat straw;
• 5 liters of clean water;
• 100 g coarse salt;
• 300 g granulated sugar.

Preparation:

1. Wash the parsnip root, peel it, cut it into 2 parts.
2. Prepare the brine and leave to cool.
3. Scald the straw with boiling water.
4. Place straw in a clean bowl, then fruit.
5. Place straw and parsnip root on top again.
6. Fill the filled containers with the sweet-salty solution.
7. Close with lids and store for winter storage.

Apples soaked with tarragon

Tarragon adds spicy notes to the familiar taste of pickled apples. To prepare original recipe, you will need:

• 10 kg of winter fruits;
• 10 sprigs of tarragon;
• 0.5 kg of grain straw;
• 5 liters of water;
• 80 g salt;
• 0.2 kg sugar.

Process technology:

1. Prepare brine with boiling water.
2. Scald the straw with boiling water and wash the tarragon sprigs.
3. Place straw at the bottom of the jar, then fruit mixed with tarragon sprigs.
4. Pour the brine after it has cooled, close the lid, and put it in a cool place.
5. After a month, the dish can be tasted.

Soaked apples with straw and rosemary

Products needed for a standard recipe with the addition of straw and rosemary:

• apples 10 kg;
• laurel leaves 5 pcs.;
• water 5 l;
• wheat straw 0.5 kg;
• 10 sprigs of rosemary;
• 0.2 kg sugar;
• 80 g salt.

Step by step guide:

1. Prepare boiling brine and cool.
2. Scald the straw with boiling water, place 1/3 of it on the bottom of the jar.
3. Arrange the fruits in layers, alternating with rows of rosemary, straw and laurel.
4. Pour over the cooled mixture and place in the cold.

Pickled spicy apples

For the recipe you will need:

• 15 kg of apples;
• 10 liters of water;
• 20 cherry and currant leaves each;
• mint sprigs – 5 pcs.;
• 100 g malt;
• 300 g honey;
• 150 g salt.

How to cook:

1. Line the bottom of the jar with leaves.
2. Alternate layers of fruit with mint and leaves.
3. Prepare boiling water, cool slightly, dissolve honey, salt and malt.
4. Fill the jars.
5. Leave it in the room for a week, then on a shelf in the basement or refrigerator.

Apples with sea buckthorn in pumpkin puree

Ingredients:

• 4 kg of fruit;
• 3 kg of ripe pumpkin;
• 0.3 l of water;
• 0.2 kg of sea buckthorn berries;
• 0.5 kg sugar.

Technology:

1. Place apples in jars, sprinkling them with clean, dry sea buckthorn berries.
2. Peel the pumpkin and remove seeds, cut into small cubes.
3. Boil water, dissolve sugar in it, add pumpkin.
4. Boil and grind until pureed.
5. Pour over the apples and press down.
6. Leave in the room for a week, then close the jars with lids and transfer to the cold.

Soaked apples with celery

Ingredients for 10 kg of apples:

• 200 g celery sprigs;
• 0.5 kg rye straw;
• 5.5 liters of water;
• 0.2 kg sugar;
• 50 g malt;
• 80 g salt.

Cooking process:

1. Dissolve malt in 0.5 liters of water and boil.
2. The rest of the water is used to prepare boiling brine, which is prepared from salt and sugar.
3. Mix both ingredients and cool.
4. The straw should be doused with boiling water and placed on the bottom of the jar, covering it completely.
5. Arrange the fruit tightly, layering with sprigs of fresh celery.
6. Then gradually add brine to the top.
7. Cover the jars with a lid and transfer to the cold.

Soaked apples with rowan berries

Rowan gives pickled apples an unusual flavor and additionally saturates them with vitamins.

List of products for 10 kg of autumn apples:

• 5 liters of water;
• 1.5 kg of fresh ripe rowan;
• 250 g sugar;
• 80 g salt.

Technology:

1. Prepare rowan berries - pick them off the branches, wash them, and dry them.
2. Boil the marinade from water, salt and sugar.
3. Cool.
4. While the liquid is cooling, tightly mix the fruits and rowan berries into the jars.
5. Pour over the marinade and cover with a lid.
6. Leave the jars of soaked fruit at room temperature for 2 weeks, then lower them into the basement.

Ways to soak apples with honey

The use of honey in apple soaking recipes is very common. When choosing this option, you should know that you cannot boil this product. Therefore, it is dissolved in water whose temperature is not higher than 40 °C. Honey goes well with mint. Straw in “honey” recipes is replaced with currant or cherry leaves.

Ingredients:

• 2 kg apples;
• 5 liters of water;
• 150 g honey;
• 50 g malt (can be replaced with 75 g rye flour);
• 75 g salt;
• 3-4 sprigs of mint.

Recipe preparation process:

1. Prepare the filling by dissolving honey, salt, malt or flour in water.
2. Cool, mix well.
3. Place currant leaves on the bottom.
4. Place apples in 2 rows.
5. After 2 rows, place a layer of cherry leaves and 2 mint sprigs.

   Important! The top layer should be leaves and mint.

6. Place the weight, pour in the brine.
7. Keep jars at a temperature between +15°C and +18°C.

Soaked fruits will be ready in 1-1.5 months.

Whole apples with lingonberries

Products according to the recipe for 20 kg of fruit:

• lingonberries – 0.5 kg;
• water – 10 l;
• sugar – 0.4 kg;
• salt – 0.1 kg;
• rye flour – 0.2 kg;
• currant and cherry leaves - 20 pcs.

Step by step description:

1. Place half the number of leaves at the bottom of the jars.
2. Place the fruits, interspersed with lingonberries.
3. The top layer is leaves.
4. Dilute flour in a small amount of water until smooth.
5. Boil the rest of the water, dissolve salt and sugar, add rye sourdough, cook for 2 minutes.
6. Remove from heat, cool.
7. Pour over the fruits, lay down the oppression, leave for 2 weeks at a temperature of +15 °C. Keep refrigerated.

Soaked White pouring

It is recommended to use winter varieties in all recipes. But those who have tried white apples soaked in jars consider this preparation to be the most delicious. For 2 cans of 3 liters you will need 3 kg of white filling. The process is more like pickling because the fruit variety is very sweet.

Other ingredients:

• 3 tbsp. l. salt:
• 9 tbsp. l. vinegar 9%;
• 6 tbsp. l. Sahara;
• horseradish leaves – 3 pcs., cherry leaves – 12 pcs.;
• 12 buds of cloves.

How to cook:

1. Place spices on the bottom of the bottles, then apples.
2. Pour boiling water over, cover with lids, set aside for 10 minutes, and wrap.
3. Drain the water, bring to a boil again and pour over the fruit again.
4. Then drain again, add vinegar, salt, sugar, and bring to a boil.
5. Pour over the soaked apples, roll up the lids, and leave to cool.

Sour soaked apples

The urination process is divided into the following types:

• sour using rye flour;
• sweet with added sugar;
• salty without sugar.

Products for sour version:

• 20 kg of dense fruits;
• 10 liters of cold water;
• 200 g flour;
• 150 g each of sugar and salt;
• currant leaves – 20 pcs., cherry leaves – 40 pcs.

Process description:

1. Boil water, dissolve sugar and salt.
2. Cool, mix with flour.
3. Fill the jars with layers of apples and leaves, alternating them.
4. Pour in brine, put pressure on it, leave in a warm room with a temperature of at least +15 °C.
5. After 2 weeks, transfer the jars to a cool place.

Sweet soaked apples

In this case, the amount of honey or sugar is slightly increased compared to the classic recipe.

Components for 10 liters of filling:

• honey – 0.3 kg or sugar – 0.4 kg;
• rye flour – 0.1 kg;
• salt – 0.15 kg;
• cherry and currant leaves.

You will need 20 kg of apples for the recipe.

Description:

1. Place apples and leaves into jars, alternating layers.
2. Lay the top layer of leaves.
3. IN warm water dissolve the ingredients for filling - honey, flour, salt
4. Stir and pour over apples.
5. Place the load and leave it for 1.5 months in a room with a temperature of +17 °C.

Conclusion

Pickled apples in 3-liter jars are not only tasty, but also very healthy. This is a simplified option for modern housewives who do not always have a place to put a barrel or pan.

Pickled fruits and berries have been prepared in our country since time immemorial. Yes, and now many housewives are happy to make such preparations for the winter, especially in rural areas, where they have their own gardens and farmsteads.

For example, soaked apples are a wonderful product that retains most of the beneficial properties of fresh fruits throughout the winter. They can be eaten plain as a dessert, or added to various salads and cold appetizers. Such apples are especially relevant when observing fasts. Any hard apples are suitable for soaking, but most people use Antonovka.

Let's look at the recipe for soaked Antonovka apples with rye flour and clarify the details of their preparation. We will also clarify how to soak apples with honey.

Preliminary preparation

To get a quality product long-term storage, choose dense, healthy fruits, without rotten or damaged barrels. Any such damage could completely ruin the final product.

It is recommended to soak these fruits in wooden tubs. But, of course, not everyone has them. Therefore, in a city apartment, you can use a large enamel tank and glass jars for subsequent storage of the finished product, if there is no cold cellar, pantry, or open loggia.

It is recommended to line the bottom of the container, scalded with boiling water, with rye or wheat straw. It gives apples a beautiful golden color and a pleasant aroma, characteristic of pickled fruits. If there is no straw, currant and cherry leaves are quite suitable.

Well, if everything is ready for soaking, let's start preparing:

Recipe for soaked apples with rye flour - classic No. 1

For this recipe you will need: For 5 kg of apples – 10 liters of water and 700 g of sugar. You also need: a glass of rye flour, 5 tablespoons of salt (do not use iodized salt, it will not work), currant and cherry leaves. To give the finished product a pinkish color and additional flavor, take another handful of lingonberries or cranberries.

We will use a 15-20-liter wooden or enamel tank as a container.

Cooking:

Wash the soaking container thoroughly with baking soda, and then scald it with boiling water. Wipe with a clean towel. Also wash the fruits, berries and berry leaves very thoroughly.

Place a thin layer of currant and cherry leaves on the bottom of the prepared container. Use about half of all leaves.

Now put a layer of apples, add a few more leaves, some berries. Then make several more layers (apples, berries, leaves), and so on until the top. Cover the last layer of apples with the remaining leaves.

Pour water (about 10 liters) into another large saucepan and boil. Pour in the entire amount of sugar and salt, continue to simmer over very low heat. Now stir the rye flour in cool water so that there are no lumps. When the sugar and salt are completely dissolved, add water and flour little by little, stirring constantly. Cook for another 5 minutes. Turn off the stove and let the dressing cool.

Pour warm brine over everything. It should lightly cover the top layer of apples. If any brine remains, do not throw it away. Put it in the refrigerator, you will need it later.

Cover the top with a clean cloth. Place a wooden circle or lid on top that is smaller in diameter than the container itself. Place some pressure, such as a heavy stone. Don't forget to wash and scald it first.

Leave the container with apples in a warm room for 2 weeks while fermentation occurs. Remove scum daily. If necessary, add fresh brine (from the refrigerator) - the apples quickly absorb it. It is very important that all fruits are in liquid.

After the time has passed, take the tank to the basement or cellar, where it is cold. Storage temperature should not exceed 4-6°C. The apples will be ready in 40-60 days.

If you do not have a basement or cellar, transfer the soaked apples to clean jars, fill with brine and put in the refrigerator. It is necessary. If you keep them warm any longer, they will turn sour and become soft and tasteless. How long to wait for the finished product?! Well, this is the recipe for soaked apples with flour... Don’t doubt it, you’ll like the result later.

Soaked apples with rye flour - recipe with honey and mint No. 2

We will need products: for 5 kg of apples - 10 liters of water, half a kilo of honey, 3 tbsp of salt. Let's also take half a glass of rye flour, cherry and currant leaves and a few sprigs of mint.

Cooking:

Lay the bottom of the prepared tank with a layer of leaves. Place a layer of clean apples. Then again leaves, a sprig of mint and apples. Keep adding layers until you run out of apples. Place the remaining leaves on the top layer.

In another large saucepan, boil water, add salt, add flour in a thin stream, stirring constantly so that the flour does not stick together into lumps. After 5 minutes of light boiling, turn off the stove. When the brine becomes warm, dissolve honey in it and pour over the apples. Store the rest in the refrigerator, you will need it later.

Now cover everything with a thick cloth, place a wooden circle and a weight on top. Keep in a warm room for 2 weeks while the apples are actively fermenting. Every day, remove the foam that appears during fermentation, add fresh brine. Then take it to the cold for further storage.

Check the apples periodically. Remove the film from the surface, add fresh brine. Be sure to wash the wooden circle or lid you use instead from time to time. You will be able to taste the finished soaked apples in honey filling in 1-2 months. How long to wait? But, this is a recipe for making pickled apples at home. Be patient and bon appetit!