12.02.2017 8 878

Pickled apples - quick and tasty to cook!

Pickled apples – favorite treat adults and children, which are not at all difficult to prepare, especially if a simple recipe is always at hand. Not many people know how to cook it correctly, because at the end you want to get delicious, juicy apples with a unique aroma, and not applesauce.

Content:

What varieties of apples are suitable for soaking?

To soak apples, you need to know that not all varieties are suitable for harvesting; rather sour apples with relatively dense pulp are best suited. The varieties of apples for soaking are as follows - Antonovka, Pineapple Borovinka, Wellsie, Cinnamon Striped, Orange, Melba is also suitable, subject to storage conditions.

Apples are harvested at the ripe stage, when the fruit is ready to be picked. Fruits are chosen only clean, which are not eaten by pests and are not affected by diseases. not only spoils appearance, but also taste.

Summer varieties of apples can be soaked immediately after picking, while autumn and winter varieties must be left to saccharify. Autumn varieties are left for two weeks, winter varieties - for 20-30 days. The most delicious soaked apples are obtained when the fruits contain 0.7-1.0% acid and 8-13% sugary substances.

Choosing containers

The most best container for soaked apples - oak barrels of various volumes (50-150 l), but you can also soak them in jars. Both new and used barrels are used, in which juice, various syrups, wine, and marinades were previously stored.

soaked apples in a jar - pictured soaked apples in a barrel - pictured

If used new barrel, it must be pre-soaked and do not forget to change the water after 5-6 days. Barrels that were previously used need to be repaired and also soaked. Then be sure to rinse with caustic soda (0.2% solution) or soda ash (0.5%), and finally rinse well hot water, then cold.

Before the soaking process, the straw must be scalded with boiling water and kept in a closed container for 10-15 minutes or treated with dry steam. To soak apples, you can use not only barrels, but also glass cylinders and jars with a volume of 2, 3, 10 liters.

The filling for apples should be made from filtered drinking water, adding granulated sugar, rock salt and malt (can be replaced rye flour). When the apple soaking procedure begins, depending on taste preferences, black currant leaves, tarragon, honey, and mustard are added. Malt (1 kg per 10 l) must first be boiled for 15-17 minutes. Rye flour (1 part) is shaken in some water and poured with boiling water (4 parts).

To prepare soaked apples at home in glass jars you will need:

1 kg of fresh apples;
25-30 grams of granulated sugar;
10 g salt;
5 grams of malt.

If you take honey (20 g), then reduce the amount of sugar to 10-15 g. When adding mustard (1.5 g), do not add honey. The filling for soaking apples can be made using apple juice(70-80% water and 20-30% juice), or take applesauce (80-90% water and 10-15% puree).

Soaked apples prepared according to the recipe with mustard - pictured

Apples must be sorted, washed well and placed in dense rows in barrels or jars. Prepared straw is placed at the bottom of the barrel; when laying apples, each layer and walls are also lined with straw. Straw is not placed in jars. After the containers are filled with apples, pour in the marinade and seal.

Barrels with apples must be kept for a week at a temperature of +15 ̊…+18 ̊ C, after which the tongue and groove exits must be tightly closed and put into the refrigerator or basement. When soaking apples in 3-liter jars, you need to put them in the cold after 3-5 days.

Approximately 30-35 days after the start of the cooking process, the soaked apples will be ready. You need to store soaked apples at a temperature of 0 ̊…+4 ̊C. Be sure to try making soaked apples using this recipe.

The resulting product should be dense, juicy, not wrinkled, with white or creamy (sometimes greenish) flesh. The taste of apples will have a pleasant aromatic wine taste. The acid content in soaked fruits is 0.6-1.5%, alcohol - 0.8-1.8%. If the apple harvest was large and you don’t know what to do with it, prepare soaked apples - delicious dessert will not leave anyone indifferent. Bon appetit!

Our grandmothers prepared soaked apples; this dish has not lost its relevance to this day. Absence heat treatment allows you to preserve most of the vitamins in fruits. It is best to use late autumn or winter varieties, elastic and ripe fruits. Simple recipes will help you soak Antonovka apples for the winter.

Soaking apples at home is not a labor-intensive process. It is important to pre-season the fruits room temperature to make juicy preparations. The quantity of ingredients can be changed at your discretion.

Ingredients:

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

Wash and sort the apples; fruits that have rotted or fallen from the tree should be put aside. The fruits should be approximately the same size.

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

Preparing soaked antonovka will take about 2 weeks, on average 10 – 15 days. Then the apples must be placed in a cool place. If the fruits have absorbed a lot of water during fermentation, add marinade.

A couple of weeks ready dish can be served as a dessert or snack.

In a barrel

Initially, soaked apples were prepared in barrels. If wooden containers are available in stock, then step by step recipe will help soak delicious fruits for the winter. To add piquancy, apple fruits are combined with blackcurrant, cherry or grape leaves.

Ingredients:

apples – 5 kilograms;
table salt – 50 grams;
crystal sugar – 1 cup or 250 grams;
garden cherry and currant leaves - 30 - 40 pieces;
filtered water – 5 liters.

Wash wooden tubs or barrels and scald with boiling water. The fermentation process of apples must take place in a sterile container.

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

Boil approximately 5 liters of water; less liquid may be required. Be guided by the volume of the barrel. Dissolve sugar and salt in warm water. Antonovka should be filled with cooled brine.

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

A simple preparation recipe

Not every housewife has Oak barrel, so pickled apples can be made in jars or a saucepan. Even if the process of soaking fruit is being done for the first time, following a simple recipe, preparing it for the winter will definitely be delicious.

Ingredients:

Antonovka – 2 kilograms;
black currant leaves – 10 pcs.;
granulated sugar – 350 grams;
coarse salt – 100 grams;
water – 4.5 liters.

First of all, prepare containers for fruit. Wash glass jars with soda solution and then sterilize.

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

Prepare the filling for apples from a mixture of the specified amount of salt and sugar. There is no need to boil the water; dissolve the components in cool water.

Pour the resulting syrup over the fruit; the liquid should completely cover the apples. Seal the preparations with lids and leave for 5 days at room temperature. Then put the jars with Antonovka in the cellar.

During the fermentation process, the preparations may become cloudy and absorb a lot of marinade. In this case, it is worth pouring the filling into the jars. After a month and a half in a cool place delicious snack prepared from soaked apples.

With rye

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

Ingredients:

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

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

To get rye brine, gradually pour some boiling water into the flour. The consistency should be uniform, without lumps.

Rinse the Antonovka and place it in a saucepan in 1-2 rows, stalks up. For flavor, add a layer of currant leaves and dill umbrellas. Fill the container in layers to the bottom. Pour cold brine over the contents. Place the load.

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

With honey

Properly prepared apples for the winter have tender, juicy flesh. Honey in in this case adds sweetness to soaked apples, and the brine after Antonovka can be drunk as a compote. There are no difficulties in preparation; in the absence of Antonovka, autumn-winter varieties of apples are chosen.

Ingredients:

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

Rinse the specified number of apples with running water on a special mesh for fruits and vegetables. If desired, cut off the stalks, but you can leave them if they are not too long. Wash the cherry leaves thoroughly as well.

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

Fill the contents of the container with the resulting filling. The liquid should cover the fruit well. Add your favorite spices to taste; cinnamon or cloves go well with the preparation. Seal with lids and let stand for 3-4 days at room temperature.

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

The sweet snack is consumed as independent dish, or as an ingredient for fruit salad. Store opened soaked apples with honey in the refrigerator.

Soaking apples began many years ago. Soaked apples have an excellent taste and retain everything beneficial features. In addition, such preparations cannot be called expensive if you make them yourself and at the height of the season. The main thing is to choose the right variety and follow the recipe exactly, and the result will not take long to arrive.

Soaking apples began many years ago.

One of the main conditions successful harvesting is the right variety of apples. Not everyone is considered suitable for urination. Antonovka is considered the ideal variety, but other, well-ripened, firm late varieties can also be used. Among the most the best varieties The following are distinguished:

pippin;
snow calvin;
titovka;
grandma's;
tablet

You can also use harder varieties, but they need to be prepared in advance. Before you start soaking, you need to let them sit for at least 14 days.

Soaked apples in a jar for the winter (video)

Quick recipe

You can cook apples quite quickly. At the same time, the taste remains impeccable, but the waiting time is reduced as much as possible. This recipe is ideal for the most impatient and for those who simply cannot keep up with such preparations. It's enough to prepare everything necessary products to get started:

10 kg apples;
250 g sugar;
1.5 kg of rowan;
50 g salt;
5 liters of water.

Good day, dear readers. I was wondering why I’m writing all this about sweet recipes for apples. This isn't fair. Of course, or - this wonderful options preservation for the winter, but besides this, there is such a wonderful way as urination.

Pickled apples are the same as... That is, the entire process of preserving fruits or vegetables for a long time is based on the addition of salt and other spices in order to extract lactic acid from them, which will subsequently serve as a preservative, guaranteeing the safety of the product.

And if for, for example, raspberries or apricots this would be strange, then for apples, especially sour winter varieties, it is just right. They are great soaked either on their own or in combination with cabbage, horseradish and other vegetables.

And that’s exactly what today’s selection is about.

Traditionally, apples are soaked in tubs or barrels, but modern conditions life suggests that glass jars are much more convenient and practical. Agree, it is not very convenient to keep a barrel in your apartment, cover it with straw and endure the sour smell for 1.5 months while the product ferments.

Soaked apples: a simple and quick recipe with sugar

Let's start with the simplest recipe with a minimum of ingredients. In fact, we only need salt and sugar.

Preparation:

1. We sort the apples carefully. Broken ones are not suitable for us, so we use carrion as original product We don't even consider it.

You should also not take large fruits. They must at least fit into the neck 3 liter jar. Moreover, than smaller apples, the more tightly they fit into the jar.

Wash the selected fruits and place them tightly in a thoroughly washed 3-liter jar.

If desired, you can add a couple of bay leaves and a couple of cloves.

2. In a separate container, dissolve 3 tablespoons of sugar and 3 tablespoons of salt in 1 liter of water. Stir everything thoroughly, pour the brine into a jar and add regular cold water so as to fill the jar up to the neck.

3. Close the jar with a regular plastic lid and put it in a cool, dark place.

The apples will be ready to eat in 1 month. And they can be stored in this form until the next harvest.

Video on how to prepare soaked apples with mustard for the winter

Before we get to more complex recipes, I suggest watching a very informative video about soaking apples with mustard. In addition to the recipe itself, you will hear a lot of useful little things.

Recipe for soaked apples in jars with honey

To give apples a piquant flavor, you can add honey to the recipe. Good way diversify winter preparations.

Ingredients for 3 three-liter jars:

Apples – 5-6 kg
Sugar - 180-200 g
Salt - 1 heaped tablespoon
Honey - 2-3 tablespoons
Water - 5 liters

Preparation:

1. Wash the apples and place them tightly in a bowl.

2. Pour into a separate pan plain water room temperature, add salt, sugar, honey and mix thoroughly until the honey is completely dissolved.

3. Pour the resulting filling into jars up to the neck. The filling should completely cover the apples.

We pour the remaining filling into a separate jar - it will come in handy later.

4. Cover the filled jars with lids and leave them for 5 days at room temperature to ferment. It is better to place them in a basin, because during the fermentation process the liquid will overflow.

And this is where the stock of filling prepared earlier comes in handy. It must be topped up so that the apples are always completely immersed in the liquid.

5. After 5 days of fermentation, close the jars with plastic lids and put them in a cool place. After 1 month, the product will be ready for use.

Traditional recipe with rye flour

Previously, apples were soaked in barrels lined with rye straw. Of course, this cannot be done in an apartment, but just for such conditions there is a recipe for cooking with rye flour.

Ingredients:

Apples of the Antonovka variety
Currant leaves
2.5 liters of boiled water at room temperature
1 tsp salt
100 g sugar
100 g rye flour

Preparation:

1. We will fill the jar in layers. First, lay out the currant leaves so that they cover the bottom, then add a layer of apples (you will get 3-4 pieces). We repeat the process until the jar is completely filled. The last layer should be currants.

2. In a separate saucepan, mix 2.5 liters of water at room temperature with sugar, salt and rye flour. Add flour a little at a time, stirring constantly to avoid the appearance of lumps.

You should get a liquid filling with good foam.

3. Fill the jar to the very top.

4. Now you need to cover the jar with gauze (to prevent debris from getting in) and leave it like that for a month at room temperature. In this case, every day you need to remove the resulting foam.

Yes, it’s quite tedious, but believe me, the result is worth it. In a month, the soaked apples will be ready.

If the apples are not packed tightly and float, use pressure; place a saucer of water on the neck, and a jar of water on it.

Homemade soaked apples with cabbage

And finally, I offer a combined recipe that combines sauerkraut and apples. An incredibly delicious appetizer that will please everyone without exception.

Ingredients for 1 3 liter jar:

Cabbage - 450-600 g
Carrots - 150-200 g
Apples - 3-4 pcs.
Salt - 2 tbsp

Preparation:

1. Shred the cabbage and mix with carrots in a ratio of 3 to 1. That is, 3 parts of cabbage account for 1 part of carrots.

Mix the vegetables, add salt and mix again, kneading them slightly so that they release their juice.

Then we put them in a jar along with the apples cut into slices, alternating layers. First a layer of cabbage with carrots, then a few slices of apples.

2. When the jars are completely filled, they need to be covered with gauze and left for three days at room temperature, remembering to place them on plates or bowls, as the juice that is released will overflow.

Also, during these three days, it is necessary to pierce the contents of the jar twice a day with a long wooden skewer to release excess air.

After three days, close the jars with food-grade plastic lids and store them in a cool place.

This snack will be ready to eat in a month.

Here they are interesting ways I got the preparations together today. And I strongly recommend that you do not limit yourself to preparing apples only in the sweet version; be sure to try one of the proposed options.

That's all for today, thank you for your attention.

The cabbage should first be washed, the stalk cut out and chopped. Place a layer in the prepared container oak leaves(for extra crunch), then apples, cherry and currant leaves and cabbage. Now prepare the brine. Chilled boiled water dissolve the spices. Fill the mixture, cover cabbage leaves, and then with gauze and a wooden circle, we apply oppression. To speed up the fermentation process, leave the container with apples in a warm place for 3-5 days. If necessary, add brine. Then keep it at a temperature of 5-10 degrees for several weeks. During the pickling process, you need to remove the mold that has formed and release the gas accumulated during fermentation (pierce it to the bottom with a wooden spoon).

How to properly pickle apples for the winter?

The easiest way to pickle apples for the winter is in jars. For this we need:

Antonovka apples (or other durum varieties) – 2 kg;
rye flour – 30-50 g;
water – 1.5 l;
salt – 0.5 tbsp.

Pour salt and flour into a saucepan and add boiling water. Using a blender, stir until a homogeneous wort without lumps is obtained. Then cool and strain through cheesecloth. Small apples(so that they fit through the neck) place tightly in jars and cover with brine. Using improvised means, we make oppression and place it in the cellar or on the balcony. Apples will be salted for 1-1.5 months.

Salted apple recipes

There are many recipes for making salted apples. Let's look at the most interesting of them.

Cooking salted apples with mint

2-3 kg of apples;
several sprigs of mint;
cherry leaves and black currants;
10 liters of water;
150 g salt;
250-300 g honey;
150 g rye flour.

Place a layer on the bottom of the container currant leaves, cover 2 layers of apples with cherries and again the main product. Then add a few sprigs of mint. Then add the apples. The final layer is a mixture of all the leaves and mint. Fill everything with brine (dissolve salt, honey in water and stir flour). For this recipe, the main thing is not to overdo it with herbs so that they do not overwhelm the taste of the apples. We keep it under pressure for a month or a month and a half.

Cooking apples soaked in mustard

apples;
salt – 100 g;
sugar – 1 glass;
mustard powder – 3 tbsp;
Water – 10 l.

Dissolve spices in hot boiled water. Bottom suitable cookware line with straw or cherry leaves, lay out the apples and fill with chilled brine.