The process of soaking fruits and berries is the same as when fermenting and salting vegetables. I remember the taste from childhood soaked apples fermented by my grandmother - delicious, preparing soaked apples The process is simple, but there are small subtleties and tricks.
The essence of soaking (fermentation) is that thanks to yeast and lactic acid bacteria, part of the sugar of berries and fruits turns into lactic acid (0.5 - 1.5 percent) and alcohol (1 -3 percent), this preserves the soaked fruits. In order for them to be better preserved, it is necessary that as much lactic acid and alcohol accumulate in the fruits as possible.
When lactic acid accumulates in fruits during fermentation, they become sweet and sour. Carbon dioxide and alcohol give them a refreshing taste. Before fermenting fruits, you must thoroughly wash the container, properly store and care for soaked berries and fruits, otherwise they will acquire an unpleasant taste of acetic acid and the smell of spoiled silage.
This acetic acid fermentation occurs and the alcohol becomes acetic acid. The smell of spoiled silage occurs when butyric acid fermentation occurs, in which case sugar and lactic acid are converted into butyric acid. This may be the case when the fruits are fermented at a temperature of 30 degrees or higher. My grandmother did not take pickled apples into the basement, but cooked everything right in the basement.
Pickled apples
Apples should be firm, medium in size and sour in taste. Apples picked from a tree should not be soaked immediately; they must lie down for a while so that the starch in the apples turns into sugar. The fruits just need to be picked; those that fall from the tree are not good.
Ranet Semirenko, Ranet champagne, Zelenka, Babushkino, Anis, Antonovka, Aport, Pepin Lithuanian and others are considered good varieties for pickling. Apples should only be white, colored or tanned; summer varieties are not suitable.
Sort apples by quality and size and wash. Wash apples that have been treated with chemicals especially thoroughly. Well, the introduction turned out to be long, but everything is important, now how to cook pickled apples all the subtleties and tricks of preparation.
Prepare wheat or rye straw. Straw protects apples from damage and affects taste, color and smell soaked apples. They acquire a golden color, a specific pleasant smell and taste. The straw must be from a new harvest, free from mold and unpleasant odor. For 100 kilograms of apples, take 2 kilograms of straw, after scalding it with boiling water.
Soak and wash the barrel in which the apples will be soaked hot water, then wash with a hot solution of caustic soda (20 grams of soda per bucket of water), rinse with boiling water, dry and fumigate with sulfur. Oak barrels can be 30 and 100 kilograms.
Straw is placed in a thin layer on the bottom of the barrel, then apples are placed in dense rows. Each row of apples (and the sides of the barrel) is covered with straw. When the barrel is completely filled, straw is placed on top, then a napkin, a wooden circle and a weight (weight). Grease the edge of the barrel vegetable oil and fill with brine.
Brine (for 10 kilograms of apples):
- Water –5 liters;
- Salt – 80 grams;
- Sugar – 150-200 grams;
The water must be boiled and cooled.
You can add malt to apples. Add 50-60 grams of malt to half a liter of water, gradually heat to a boil and boil for 15-20 minutes. Then pour the malt into the prepared brine. This is the amount of malt per 5 liters of brine.
Behind soaked apples requires careful care: at least once a week, remove foam and mold, wash in hot water circle and load.
I will write the most common ways to cook apples soaked recipe with malt and sugar (see how to prepare here):
1. Soaked apples with malt and sugar:
- fresh apples – 10 kilograms;
- sugar –300 grams;
- brine –5 liters;
- malt – 50 grams.
2. Soaked apples with sugar:
- fresh apples – 10 kilograms;
- wheat or rye straw – 500 grams;
- brine –5 liters;
- You can add salt and sugar to taste.
When fermenting, you can add spices or Bee Honey(instead of sugar) if the apples are not fragrant enough. The most commonly used are tarragon, parsnip, celery, black currant leaf, nut leaves, mint.
3. Spiced soaked apples for the winter with the addition of tarragon herb:
- fresh apples – 10 kilograms;
- tarragon - 40 grams (8-10 stalks);
- wheat or rye straw – 500 grams;
- brine without malt – 5 liters.
4. Apples with honey:
- fresh apples – 10 kg:
- parsnip – 100 grams;
- celery – 80 grams;
- wheat or rye straw – 500 grams.
- salt –100 grams;
- honey –250 grams;
- water – 5 liters.
5. One more interesting recipe soakedapples with mustard I must say that adding mustard produces much less foam and mold:
- prepared apples – 10 kilograms;
- wheat or rye straw – 500 grams;
- sugar –100 grams;
- honey – 100 grams:
- salt –50 grams (2 tablespoons);
- mustard (powder);
- water – 5 liters.
Straw can be replaced with blackcurrant leaves.
6. Soaked apples with blackcurrant leaves:
- Apples – 10 kilograms;
- Brine with malt – 5 liters:
- Black currant leaf – 200 grams.
Malt can be replaced with pospa, which is brewed rye flour (1 kilogram of malt equals 1.5 kilograms of flour). Stir in a small amount of cold flour rye flour, pour into boiling water, stirring continuously (1 part flour to 4 parts boiling water). Add leaves walnut and mint.
Soaked apples are ready for consumption after 1.5 - 2 months. Apples should be without cracks, without spots, regular shape, with a characteristic smell, sweet and sour taste. The color is golden, white or pink-white, depending on the variety.
7. Pickling with dill, the apples turn out very tasty.
Place the currant leaf and dill on the bottom of the linden barrel, stack the apples in rows, overlaying each row with the currant leaf and dill. Place dill and currant leaves on top. Cover with a napkin, place a wooden circle and press on top.
- Apples – 10 kilograms;
- Dill –200 grams (2 bunches);
- Currant leaf – 400 grams;
- Salt –50 grams;
- Rye malt –50 grams;
- Sugar – 150 grams;
- Water – 5 liters.
For a long time forgotten recipe homemade preparations. Few housewives salt or, as they say, “soak” fruits in tubs in order to put a fragrant, slightly sour snack on the table in winter. You will not regret if you read our article on how to make pickled apples at home - they are very tasty, and can also be not only a dessert, but also an addition to meat dishes. Here we present several recipes to choose from - simply with salt and sugar, as well as with honey and spices. All you have to do is find the most suitable one and get down to business.
Soaked Antonovka apples: classic recipe
You will need:
- 5 liters of plain water;
- 200 gr. granulated sugar;
- a heaped tablespoon of salt;
- cherry and currant leaves;
- fresh apples - as much as it will take.
If you are going to can fruit in three-liter jars, it is best to choose them of medium size so that they fit freely into the neck. If you have one, in this case the size is not important. First, sterilize the jars in boiling water; at the same time, you can cook the marinade - add salt and sugar to the specified amount of water, let it simmer for about 5 minutes, then cool the liquid. Cover the bottom of the prepared canning jars with leaves and start laying apples (pre-washed) - you can put larger fruits on the bottom, and smaller ones on top. Now pour the prepared marinade over the apples, cover the top of the jar with gauze and place in a dark place to ferment. After a couple of days, foam will form on the surface; it needs to be removed and the marinade added if necessary - remember that the liquid should always cover the fruit. Done - the jars can be closed with plastic lids and put in a cool place to “read”: the fruit can be eaten in a month, but they will finally be ready in two. This recipe for soaked Antonovka apples is a classic, but many people complement it various additives like honey, spices, aromatic herbs and so on. It depends on whether you like sweets or whether you are going to serve apples with meat (then they should be more sour), or you just want to please your family with a sweet delicacy in winter - then you can cook the marinade with honey. How - read on.
Soaked Antonovka apples: a recipe for a real winter dessert
To prepare you will need:
- 20 kilograms of apples (if you have less, reduce the amount of other ingredients proportionally);
- 500 gr. good honey;
- half a kilo of prunes (dried fruits);
- half a kilo of bran;
- 10 liters of water and 50 gr. salt.
Soaked Antonovka apples (recipe with prunes) will be a real hit with you - both your family, who have definitely never tried anything like this, and your guests, who will ask you for the recipe, will like them. Wash the apples, boil water, and then pour it over the bran and prunes. Mix thoroughly - there should not be a hint of lumps left in your solution. Now dissolve honey and salt in water, pour the resulting marinade over the apples placed in jars or tubs so that the liquid completely covers the fruit. Ready - put pressure on top (if you are cooking in a tub) and take the container to a cool place. A couple of days after this, you need to remove the foam from the surface and add marinade - the fruit will ferment very actively, as soon as the process begins to decline, close the jars with lids and put them in a dark room until winter cold. Now you know how to deliciously cook soaked Antonovka apples: choose the recipe at your own discretion. Having made the preparation in summer or autumn, in winter you can please your family with a traditional Russian snack.
The most common way to prepare apples for the cold season is to soak them. Prepare it traditionally Russian food You can do it at home or at the dacha. Now you will learn how to make pickled apples so that you can enjoy their impeccable taste in winter.
Fruit in a barrel recipe
To prepare in such a container, stock up on the following products:
- Antonovka apples - 5 kg;
- granulated sugar - 250 g;
- rye flour - 200 g;
- salt - 50 g;
- cherry and currant leaves - 40 pcs.;
- water - 5 l.
Cooking method:
A simple recipe for preparing fruits
How to make soaked apples using a minimum of ingredients? For this method you will need the following elements:
- apples - 10 kg;
- boiled water - 5 l;
- sugar - 0.2 kg;
- salt - 40 g.
Cooking method:
- Wash the ripe fruits and place them in clean 3-liter jars.
- Stir sugar and salt in warm boiled water, and then set the pan aside to allow the contents to cool completely.
- Fill the apples with the solution and cover with plastic caps, and then place the bottles in a warm place. Soaked apples in jars should ferment for about 4 days.
- After the time has passed, move the containers to the cellar; within a month you can enjoy the taste of Russian traditional dish. This recipe for soaked apples for the winter is quite simple, and it uses a minimum of ingredients, so you can make the preparation this way without any problems.
Fruits with mint
This option will require the following components:
A traditional Russian delicacy is soaked apples in a barrel. Read the recipe for this dish below.
- Rinse fruits and twigs with water.
- Boil water and then cool to a temperature of 45 degrees. Add honey, salt, flour and stir all ingredients. Leave the solution to infuse for 3 hours.
- After the time has passed, start placing the ingredients in the bottles according to this principle: put one part of mint sprigs on the bottom, then a layer of apples, then again perennials, fruit on top - and so on until the end. You can get soaked apples in jars if you fill them with prepared wort and close the containers with clean plastic lids.
- Keep the fruit at a temperature of 15 degrees for a month.
Preparation with the addition of cinnamon and mustard
This method is suitable for those housewives who like to experiment. The recipe for soaked apples for the winter is described below, but first let’s get acquainted with the ingredients for preparing it:
Despite the fact that there are a lot of ingredients for this cooking method, this recipe for pickled apples for the winter is quite simple, and any housewife can make it.
- Rinse the fruits under running warm water.
- Clean enamel pan place the leaves and then carefully identify the apples.
- Prepare a spicy solution: pour water into another pan separately and set it on the gas to boil. Add honey, mustard, cloves, cinnamon and salt to the saucepan, and when the whole mixture boils, remove the resulting foam and turn off the burner.
- Pour the slightly cooled solution over the prepared apples so that they are completely immersed in the liquid.
- Cover the pan with a plate to prevent the fruit from floating up, and leave the container with the contents in the room for three days.
- After three days, move the saucepan to the refrigerator, and only after 2 months you can taste the soaked apples.
Harvesting method with rowan
How else can you cook soaked apples in a barrel? The recipe with the addition of bitter berries is simple, and to implement it you will need the following ingredients:
- apples - 10 kg;
- rowan - 1.5 kg;
- honey - 250 g;
- boiled water - 5 l.
Cooking method:
- Wash fruits and berries under water so that no dirt or extra leaves remain on the products.
- Place the apples and rowan berries evenly in a wooden barrel.
- Boiled warm water dissolve the honey, and when the liquid has cooled, pour it over your preparation, cover it with a clean cloth on top and press it down with a weight.
- Place the container in a warm place for fermentation for 3 days, and then move it to the cellar. The soaked apples in a barrel, the recipe for which was just described, will be ready only in 1 month, and then you will be able to enjoy the taste of this traditional Russian dish.
- Choose whole fruits for urination, not crushed or wormy.
- For this method of harvesting, you need to choose varieties with juicy pulp and sour taste, for example “Antonovka”, “Anise”, “Titovka”, “Pepin”.
- Always make sure that the soaked apples are covered with must, otherwise they will simply go bad.
- During the soaking process, mold may appear on top of the barrel; it must be removed regularly so as not to spoil the taste of the fruit.
Now you know how to make soaked apples and what preparation methods you can use. To ensure that your fruit tastes good, choose the right varieties, and also observe the proportions in preparation and monitor the holding time.
Pickled apples are currently a fairly popular delicacy. This method of preparing fruit has been known since ancient times, when our ancestors were not yet familiar with sterilization. Even the famous writer Vladimir Soloukhin dedicated a story of the same name to this dish.
With a product calorie content of only 40-60 kcal per 100 g, all beneficial features, therefore, such apples are a storehouse of vitamins, and the soaking process itself is not difficult.
Described below simple recipes with photos they will tell you step by step how to make soaked apples different ways at home.
The benefits and harms of pickled apples
This delicacy is not only very tasty, but also different low content fat When urinating, apples retain B vitamins, as well as A, E, D. They also contain many minerals.
Thanks to plant fibers and fiber the product provides beneficial influence on the digestive system and helps get rid of constipation, and its bactericidal properties normalize the general intestinal microflora. A restoration of normal metabolism is also observed.
The increased presence of ascorbic acid promotes stimulation immune system and strengthening the body's defenses.
But this food can also cause harm if it is abused. Use is contraindicated when increased acidity gastric juice, as well as in diseases digestive system, such as gastritis, stomach or intestinal ulcers.
Before you start preparing soaked apples, pay attention to the following:
- It is best to use winter or firm late varieties of apples. Pepin, Antonovka, anise, titovka are suitable. The fruits must be whole, without dents or rot;
- Only ripe fruits are suitable for urination, so after picking they should be allowed to lie in a dry, warm place for a couple of weeks;
- Carefully select and purchase products from trusted summer residents or gardeners, as imported apples may be sprayed with chemicals that will release toxins during the soaking process;
- Before harvesting, all fruits must be thoroughly washed;
- For the first time, stock up on cold boiled water, because at first the fruits will intensively absorb liquid.
The simplest recipe for pickled apples
Ingredients:
- Sugar – 300-400 g;
- Fruits of autumn or autumn-winter variety - one bucket;
- Branches with leaves of raspberries, cherries, currants, lemon balm.
Let's pre-prepare the fruits:
- Wash them under running water, remove leaves and stalks;
- Place branches with leaves on the bottom of the dish - exactly half;
- We put fruits on them (it is not advisable to crush and compact them);
- Cover with the remaining branches so that the fruits are completely covered. You can use 2-3 sprigs of mint, it will give a wonderful aroma.
Preparing the marinade:
- Boil 1 liter of water, add salt and sugar, stir quickly until they are completely dissolved;
- Let cool and dilute with boiled cold water until required quantity. A bucket of fruit requires about five liters of liquid;
- Fill the contents completely with marinade to the brim;
- We put a round flat board on top, which is called oppression. We install the load. The marinade should be added little by little over the next seven days. After this period, take the container to a cool place and leave for 40-45 days.
Homemade soaked apples can be easily prepared yourself. It won't take much time or effort.
Soaked apples White filling
Many people wonder whether it is possible to preserve White filling to banks. Although this variety is not entirely suitable for soaking, this recipe ultimately produces apples that taste and look like soaked apples.
Ingredients of products (per two-liter jar):
- Sugar - two large spoons;
- Apples “white filling” – 1 kg;
- Salt - one large spoon;
- Horseradish leaf;
- Cloves - two buds;
- Table vinegar - three tablespoons;
- Cherry leaves - 3-4 pieces;
- Water.
Cooking diagram:
- First, wash, sterilize, and dry the jars. Boil the lids;
- Sort the fruits, set aside damaged and wormy ones, wash and dry;
- Place cloves and cherry leaves down into a two-liter jar, then a horseradish leaf. You can also add some blackcurrant leaves;
- Place the fruit in a thick layer in a jar, pour boiling water over it, cover with a lid and leave to stand for a few minutes;
- Remove the lid and carefully set it aside; it is necessary for rolling up the jar. Pour boiling water into a container and bring it to a boil;
- Pour salt and sugar into a jar, pour in vinegar. Again, pour boiling water to the top and roll up.
Amazing recipe with rowan
Cooking according to these instructions will help you achieve interesting and original taste usual pickled apples.
The recipe for soaked apples includes the following components:
- Rowan berry – 3 kg;
- Apples – 20 kg;
- Sugar – 500 g;
- Water – 10 liters;
- Salt – 50 g.
Cooking steps:
- Boil water and cool slightly, dissolve salt and sugar in it;
- Place the fruits, previously sprinkled with rowan berries, into a large container;
- Pour the marinade on top so that it completely covers the fruit;
- Set the pressure and place a load (brick, dishes with water). The brine should completely cover the oppression;
- After 5-7 days, take the container out into the cold. For seven days, you can add marinade as needed if there is no oppression under the layer of brine;
- After 30 days, our product will be ready for use.
Apples in pumpkin juice with sea buckthorn
When cooked, they turn out to be a beautiful golden color, sweet and very healthy.
Cooking diagram:
- Rinse sea buckthorn berries and apples under running water and dry. Take 100 g of berries per 4 kg of fruit;
- Place the fruits in a container, sprinkle with sea buckthorn;
- Fill in pumpkin juice. To prepare it, take ripe pumpkin, peel, cut into pieces and cook with Not big amount water. Mash the prepared pulp in the broth, cool and pour this mixture over the fruit;
- Press down with a weight for 7 days, then the blanks need to be lowered into the cellar.
How to wet Antonovka for the winter
Antonovka is considered the ideal variety of apples that can and should be soaked. Thanks to the process classic blank These fruits acquire special flavor notes.
Ingredients:
- Mint leaves – 12 g;
- Antonovka – 4.6 kg;
- Cherry leaves and currant leaves - 18 g each;
- Honey – 0.35 kg;
- Water – 9 l;
- Rye flour – 0.1 kg;
- Salt – 0.15 kg.
And now the step-by-step recipe:
- Place the washed leaves on the bottom of the barrel;
- Place fruits on them, cover them with the same leaves;
- Press down on top with pressure;
- Mix flour, honey and salt in warm water, cool this mixture completely;
- Next, pour it into the fruit barrel;
- Leave in a warm place for at least 1.5 months.
As you can see, you can make homemade soaked apples in jars or any other convenient container. You just need to prepare it carefully. You can experiment with the number of components and adjust their quantity at your discretion.
Video: Recipe for pickled apples with rowan berries
