How to wet Antonovka apples at home. Fruits with mint

Soaking is one of the easiest ways to harvest apples for the winter. Delicious pickled apples cooked at home are a great addition to salads, side dishes, meat, poultry, and fish.

What varieties of apples are suitable for urinating at home?

Whatever method of urinating apples you choose, you can only use late (autumn) varieties of apples that have a sweet and sour taste. Most often these are Antonovka, Anis and Pepin. Only ripened fruits are suitable for urination, therefore, after picking apples, they need to lie down for some time in warmth.

What is the best way to soak apples?

It is best to use barrels for soaking apples, but this method is no longer relevant, as it is very laborious. Housewives usually use large enamel pots or large-capacity glass jars, where you can easily put the right amount of apples.

Tips for making pickled apples at home:

a container for urinating apples must be prepared: thoroughly cleaned with baking soda, washed and poured over with boiling water;
as a load, you can use a flat plate on which a liter jar of water is placed;
you should know that with any method of soaking apples, they actively absorb the brine, so you need to add it periodically, otherwise the upper layers of the apples will simply deteriorate;
for 1 bucket of apples, approximately 5-6 liters of filling will be needed.

Soaked apples traditionally had three types of harvesting: regular (classic), sour and sweet. Let's look at each blank in more detail.

Soaked apples: a simple recipe

The soaking recipe is simple: apples are laid out in prepared containers, poured, the fruits are poured, the load is laid, and after a month and a half or two months, you can take a sample.

For 1 kilogram of apples you will need:

1.5 liters of water,
4 tablespoons honey or sugar
a handful of currant and cherry leaves,
1.5 teaspoons of salt
cinnamon, cloves and mustard seeds (to taste).

Apples must be washed in warm water, and sorted out, as only intact fruits are suitable.
The bottom of the container is lined with cherry and currant leaves, ripe apples are stacked tail up in dense rows. After two rows, it is necessary to lay a layer of leaves again and repeat the operation until the container is filled with apples almost to the very top.
Filling is better to prepare in advance. To do this, bring water to a boil and put all the ingredients listed above into it. The filling must be cooled to 30-35 degrees and pour apples with it.

Cover with a load so that they are completely covered with water. For several days, dishes with apples must be kept at room temperature to start the fermentation process, after which they must be removed in a cool place. Ready soaked apples can be served at the table in a month and a half or two.

Sour pickled apples with cabbage

There are many recipes for sour pickled apples, but the most original one is with cabbage. The cooking process is no different from the classic way of soaking apples.

For 3 kilograms of apples you will need:

4 kilograms of cabbage;
two carrots;
2 tablespoons of sugar;
3 tablespoons of salt.

Finely chop the cabbage, grate the carrots on a coarse grater. Then mix the cabbage, carrots, salt and sugar until vegetable juice appears.
Next, a layer of cabbage should be laid on the bottom of the prepared container, tamped, a layer of apples, then again cabbage, apples, etc. The top layer is from cabbage. If the allocated vegetable juice is not enough, then prepare a brine at the rate of one tablespoon of sugar and salt per 1 liter of water.

From above you need to lay oppression, as in the first recipe. For several days, the container with the workpiece must be kept at room temperature so that the fermentation process begins, after which the sour pickled apples with cabbage must be removed in a cold place for 1 month.

Sweet pickled apples

The recipe for sweet pickled apples differs from the usual (classic) only in that more sugar or honey is added to the brine.

To prepare 10 liters of filling you will need:

300 gr. honey or 400 gr. Sahara,
100 gr. rye flour,
150 gr. salt,
currant and cherry leaves.

The container for soaking apples must be thoroughly washed, dried, currant leaves should be laid on the bottom. Place a layer of apples on top.
The next layer is cherry leaves. Next, again, a layer of apples, currant leaves, etc. should be laid. The last layer is cherry leaves.
To prepare the brine in hot water, it is necessary to dissolve all the ingredients listed above: sugar or honey, salt, rye flour. Cool the solution to room temperature and pour over the apples.
At the end of cooking, the workpiece is covered with a small load, as in previous recipes.

Sweet pickled apples are prepared for at least one and a half months at a temperature of +14 - +17 degrees.

Delicious pickled apples at home: 3 simple recipes

Do you love apples, but don't know how you can keep their beneficial properties for a long time? Make pickled apples at home.

Soaked Antonovka apples are another way to preserve the harvest of your favorite fruits. A selection of recipes for soaked antonovka apples

Every housewife wants to keep a rich harvest of apples. There are many recipes for how to do this: boil jam, jam, dry, or simply store in the basement. However, in all these cases, fruits lose most of their benefits. The best way to preserve Antonovka apples is to urinate.

Soaked antonovka apples - the basic principles of cooking

Even our distant ancestors soaked apples for the winter. For this, fruits of sour varieties were used: Slavyanka, anise and, of course, Antonovka.

The first step is to prepare the container in which the fruit will be soaked. It is better, of course, if it is a barrel, but if you do not have one, you can use glass jars or an enamel pan. The container is washed thoroughly. Then doused with boiling water and dried.

In addition to apples, twigs and leaves of fruit trees or berry bushes, as well as spices, are used for urination.

Choose medium sized apples. Fruit should not have damage and wormholes. The apples are washed and put into a container, shifting them with leaves and spices.

The brine is prepared according to the recipe. It mainly consists of sugar, spices and salt. In some cases, sugar is replaced with honey.

The resulting brine is poured over apples. A wooden circle is laid on top and pressed down with a stone or other load.

Gradually, the brine will be absorbed into the fruit, so you will need to add boiled water after a few days.

The barrel is kept in the cellar for a month. After this time, fruits can be eaten.

Recipe 1. Soaked antonovka apples

filtered water - five liters;

fresh Antonovka apples;

currant and cherry leaves;

1. Apples should be of such a size that they freely enter the jar. Wash glass containers and sterilize over steam. Dry.

2. Pour the required amount of water into the pan, add sugar and salt. Boil from the moment of boiling for five minutes. After that, remove it from the heat and cool the marinade.

3. Rinse the leaves of fruit trees and berry bushes and put them on the bottom of the prepared container. Fill the jar with apples, starting with the larger ones. Pour chilled marinade over fruits. Cover the throat of the jar with gauze and leave in a dark place.

4. After a couple of days, foam will appear on the surface. It needs to be removed. Add more marinade if necessary. The fruits must be completely covered with liquid.

5. Close the jars with plastic lids and send for a month in a cool place. After this time, apples can already be eaten, but the fruits will fully reach only after a couple of months.

Recipe 2. Soaked antonovka apples with rye flour

ten kg of antonovka apples;

rye flour - 200 g;

cherry and currant leaves;

boiled water - ten liters;

table salt - 150 g.

1. Select ripe, not too large apples without damage and wormholes. Wash them thoroughly and dry them.

2. Rinse currant and cherry leaves. Wash enameled or glass containers and pour over with boiling water. Put the prepared leaves on the bottom. Top with apples, then leaves again. Fill the container with apples, shifting them with cherry and currant leaves. The last layer should be spices and leaves.

3. Pour salt, rye flour and sugar into a saucepan with warm water. Stir until dry ingredients are completely dissolved. Cool down.

4. Pour apples with brine. They must be completely immersed in the liquid. Cover with a plate on top and set a small oppression. Leave the apples in a dark place for a week, periodically adding boiled water.

5. After the allotted time, place the container with Antonovka apples in the cellar, and leave it there for a month and a half.

Recipe 3. Soaked Antonovka apples with prunes

filtered water - ten liters;

Antonovka apples - 20 kg;

1. Wash and dry the apples. The fruit must be ripe and free from damage and signs of rot.

2. Pour bran and prunes with a liter of boiling water and mix well so that not a single lump remains.

3. Dissolve salt and honey in nine liters of boiled water. Combine with bran mixture. Stir again.

4. Wash the barrel for apples, pour boiling water over it and dry it. Fill the container with apples and fill them with honey marinade so that the fruits completely cover the fruits.

5. Place oppression on top and leave the container in a cool place. Remove the foam from the surface periodically and add the marinade. When the fermentation process stops, cover the container with a lid and put it in the cellar.

Recipe 4. Soaked antonovka apples with cabbage

ten kilograms of late cabbage;

table salt - 600 g;

sugar - ten tablespoons;

six kilograms of Antonovka apples.

1. We free cabbage heads from dried top leaves. We cut them into four parts and cut out the stalk. Shred some of the cabbage into thin strips. Pour 200 g of salt into it and mix, lightly kneading with your hands. Cut the rest of the cabbage into small pieces.

2. Wash and dry apples. The fruits must not show any damage or signs of rot.

3. Wash a barrel or an enamel pan, pour boiling water over it and dry it. We put fruits and cabbage mixed in a container. Sprinkle each layer with shredded cabbage.

4. We put a pot with ten liters of water on the fire, pour in the remaining salt and sugar. You can add your favorite spices. As soon as the brine boils, remove it from the heat and cool.

5. Pour the contents of the container with chilled brine. Place cabbage leaves on top. We cover with gauze, cover with a wooden circle and set oppression. Leave for five days at room temperature, periodically adding boiled water. We pierce with a wooden rolling pin and mix lightly. Mold is removed.

6. We transfer the container to storage in a cool place.

Recipe 5. Soaked antonovka apples with mustard

table salt - 100 g;

assorted apple, cherry and currant leaves;

dry mustard - 75 g.

1. We dilute mustard and salt in ten liters of water. Add sugar to taste. Stir and put the pan on the fire. Bring to a boil, stirring occasionally. Then remove the brine from the stove and cool.

2. The container in which we will soak the apples is thoroughly washed, poured over with boiling water and dried. We put on the bottom of the assortment of fruit leaves and berries.

3. Wash apples under the tap and dry. We fill the container with fruits, pressing them tightly to each other. Place leaves between layers. Pour brine over apples. The liquid should completely cover the fruit.

4. Cover the contents of the container with a plate or wooden circle. From above we set oppression, and leave for a week. From time to time add boiled water and remove the foam. Then we place the container in the cellar. You can eat apples after a month and a half.

Recipe 6. Soaked antonovka apples with mint, basil and honey

currant leaves - two handfuls;

drinking water - ten liters;

basil - a large bunch;

flower honey - half a kilogram;

mint - a large bunch;

table salt - 170 grams;

rye flour - 150 grams.

1. Boil and cool the water to a warm state. Add salt, honey and flour to it. Stir until all ingredients are dissolved. Leave the brine to cool completely.

2. Put currant leaves in one layer on the bottom of a clean glass, wooden or ceramic container.

3. Select small apples. Wash them and dry them. Rinse the basil and mint and place on a paper towel.

4. Place apples in a container, shifting each layer with mint, currant leaves and basil. The last layer should be greens. Cover the fruit with a plate and place a weight on it.

5. Gently pour the contents with brine and soak for a month. If necessary, add boiled water. Foam from the surface must be removed. Then place the container in storage in the cellar.

Recipe 7. Spicy pickled antonovka apples

apples Antonovka - kilogram;

drinking water - one and a half liters;

cherry and currant leaves - 10 pcs.;

five cloves;

table salt - 7 g;

mustard seeds - 4 g.

1. Fruits and leaves are washed and dried.

2. We sterilize clean jars over steam and put apples in them, shifting them with cherry and currant leaves. Sprinkle mustard seeds on top.

3. Dissolve salt in hot water, add cloves and cinnamon. When the brine is warm, add honey and stir until it is completely dissolved. Pour apples in jars with the resulting brine and close them with plastic lids.

4. We stand for a week, then we send it to the cellar for storage.

Leave freshly picked apples to lie down for a couple of weeks and only then soak.
Apples should not be damaged or show signs of rot or wormholes.
Do not use fallen apples for urination.
Be sure to pour boiling water over the container in which you will soak the apples.
Lay apples stalks up. So they are better saturated with marinade and begin to ferment faster.

Make sure that apples are always covered with marinade.

Portal Editor-in-Chief: Ekaterina Danilova

Recipes for soaked antonovka apples, the secrets of choosing ingredients and

Soaked Antonovka apples: recipes from simple to exquisite, apples with various additions and general principles of preparation, selection and combination of products

Antonovka apples. How to wet for the winter?

Prepare adjika with apples - we have collected the best recipes for you on the site.

How to wet antonovka apples

For cooking, it is necessary to select winter or autumn varieties with tartaric taste and dense pulp. For urination, choose varieties such as "Ordinary", "Kamenichka", "Anis", "Babushkino". For cooking, use only healthy apples, which, after picking, managed to lie down for 2-3 weeks. For pickling, glass, enameled dishes or wooden tubs are suitable. The latter must be soaked in water for several days to prevent leakage. After that, fill them with soda ash for 20 minutes (50 g per bucket of water). Pour out the solution, rinse the barrels with cold water several times, scald the apples with boiling water before laying. Rinse enameled or glassware in the usual way.

Learn and how to cook charlotte with apples. It will be a great dessert option for gatherings with your favorite girlfriends.

Now you need to pour the solution. It is made from salt, sugar and malt. For 20 kg of apples, prepare 420 g of granulated sugar, 100 g of malt and 220 g of salt. Prepare the wort from the malt: put 100 g of germinated barley in 100 g of water, heat it up and let it boil for 15 minutes. You can also use rye flour instead of malt. Before cooking, it must be diluted with cool water, which must be taken 2 times more than flour. After that, boil the mass with boiling water. Boil salt and granulated sugar in 10 liters of water, cool, pour fruit. It also does not hurt to add 30 g of mustard powder to the finished solution. Cover the workpiece with a circle of wood, and put a load on it. As a load, as a rule, they take a stone. The fill level should be 3-5 cm higher. Keep the workpiece for a week, adhering to a temperature of 18-20 degrees. This will allow her to wander. During this time, the fruits will absorb a sufficient amount of liquid, so you need to constantly add cold water. After a week, lower the vessel, along with its contents, into the basement or any room with a low temperature. The preparation can be eaten after 2 months. Following the same principle, one can prepare pickled apples antonovka in banks.

Soaked apples: 5 recipes for the winter

Who doesn't love pickled apples? Such people can be counted on the fingers. In order for this yummy to turn out, you do not need to make unrealistic efforts. Preparing pickled apples is very simple, even in ordinary glass jars. If desired, you can use barrels or buckets. In any case, the result will be amazing.

Soaked apples are prepared very simply even in ordinary glass jars.

Soaked apples: a recipe at home for the winter

To prepare such fragrant and juicy fruits, you do not need a huge amount of spices and all kinds of additives. Even with the most minimal composition, apples turn out so tasty that they cause real admiration.

9 kg of apples;
0.45 kg of sugar;
55 gr. Sahara;
75 gr. mint, raspberry, currant leaves.

Rinse the fruit, remove the ponytails and leaves.
Put leaves, apples and all remaining branches into a container for future harvesting.
The next step is to prepare the marinade. Pour a liter of water into the pan, mix it with sugar and salt, boil.
Cool the marinade, add cold water and pour into a container with apples.
Put oppression on top and pour the prepared marinade over the next seven days.
Insist after this for at least one and a half months in a cool place.

Important! It is necessary to choose exclusively sweet varieties of apples if you plan to store the finished product for a long time. In the same case, if long-term storage of the workpiece is not expected, you can use fruits of any variety that are currently available.

How to wet Antonovka for the winter

Antonovka is an ideal variety of apples that not only can, but also need to be soaked. It is these fruits that acquire a special taste in the process of classical harvesting. Despite such a harsh method of their preparation, they not only do not lose their characteristic features, but also acquire a special flavor note.

4.6 kg Antonovka;
18 gr. currant leaves;
12 gr. mint leaves;
18 gr. cherry leaves;
9 liters of water;
0.35 kg of honey;
0.15 kg of salt;
0.1 kg of rye flour.

Antonovka is an ideal variety of apples that not only can, but also need to be soaked

Put the washed leaves at the bottom of the barrel.
Lay apples on top of them, alternating them with the same leaves.
From above, press everything with oppression.
In warm water, mix honey, salt and flour, cool this liquid completely.
Then pour it into a container with apples.

Insist at least one and a half months in a warm place.

How to make pickled apples in a bucket: a simple recipe

Many hostesses still think that apples can only be harvested in a special barrel. It is for this reason that they are afraid to wet apples on their own. In fact, in the process of their preparation, you can use absolutely any container, even an ordinary bucket. Accordingly, difficulties during harvesting simply cannot arise.

Many hostesses still think that apples can only be harvested in a special barrel.

Mix boiling water with mustard.
Brew rye flour and stir well to avoid lumps.
Add salt, prepared flour and mustard to cold water.
Cover the bucket with straw and lay apples on top, pour the brine and put the load on top.

Leave in a cool place for at least a month.

How to cook pickled apples in jars

The easiest and most convenient way to ferment apples is, of course, in jars. The procurement process is reduced to the most elementary actions. Faster cooking is simply unimaginable. It is very convenient to store fruits, since it is enough just to rearrange them in the refrigerator after finishing their urination.

The easiest and most convenient way to ferment apples is, of course, in jars.

Fruits must be washed and immediately placed in jars.
Mix water with salt and sugar.
Pour the resulting liquid into jars.
Cover the blanks with nylon lids.
Put the container in a warm place for a month and a half.

Important! You need to harvest only whole, without rot and any other damage to the fruit. If this rule is not followed, then the workpiece will simply deteriorate even before the due date for its proper preparation.

Pickled apples for the winter: the best recipe

Sauerkraut is honored in every home. It is prepared in various ways, all kinds of berries and vegetables are added to the composition. But few people can even imagine this product in combination with apples. This is despite the fact that pickled apples acquire an unusual but amazing taste in combination with an ordinary vegetable. You don’t even have to do anything really to make the soaked fruits so tasty and fragrant.

Sauerkraut is honored in every home, and when combined with apples, it becomes many times better.

Cabbage needs to be washed, the spoiled top sheets removed, finely chopped.
Wash the carrots too and immediately peel, chop the root crop on a grater.
Mix the vegetables and crush them a little with your hands, add sugar and salt.
Transfer to a container in which it is planned to ferment food, apples in the future.
Be sure to put cabbage there too, clogging all the free space with this vegetable.
In a small amount of water, dilute a spoonful of sugar and salt.
Pour the brine into the container.
Cover everything with whole, but washed cabbage leaves.
Install oppression on top of them.

Keep the workpiece at room temperature for about 14 days, and then move it to a cooler place for the same period of time.

How to cook pickled apples with sea buckthorn in pumpkin juice

Apples in this case are much more aromatic than pears. Salting them in this way is not at all difficult. Difficulties can arise only with the preparation of pumpkin juice, but there are no inexplicable subtleties and tricks in this procedure. Fruits do not even need additional salt, they absorb everything they need from the components adjacent to them.

All products must be washed and dried.
Put the fruits in a container in which the salted fruits will be stored, sprinkle with sea buckthorn.
Peel the pumpkin, remove all the seeds from it with a spoon, cut into pieces and boil in a minimum amount of water.
After softening the pulp, cool the broth and immediately pour into a container with the rest of the products.
Press down the fruits with a heavy load and hold under it for a week.
After that, transfer the container to the cellar.

Soaked apples are a primordially Russian harvest. In this way, fruits were stored until the very cold weather many years ago. Despite the fact that the recipe is already old, to this day the preparation is very popular. Of course, apples can be stored fresh in the cellar, but it is soaked that makes them even tastier and at the same time remains as useful as possible. Such a preparation will be eaten with pleasure by everyone, young and old, as pleasantly crispy, slightly sour fruits simply cannot leave anyone indifferent.

Soaked apples: a recipe at home for the winter, how to soak antonovka, simple, how to make it in a bucket, cook in jars, pickled

Soaked apples: step by step cooking methods. How to wet Antonovka. Preparation in a bucket, banks. Pickled fruits.

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

Soaked apples: which varieties are suitable for soaking

Late hard varieties that have a fairly dense pulp. These are apple trees, which are called "autumn".
Ripened fruits with a sweet and sour taste. Therefore, the harvested crop must be kept warm. Freshly picked apples are not suitable for urinating.
Clean, disease-free specimens. It is especially not advisable to use apples with signs of scab. In addition to the unsightly appearance, they will have a poor quality taste.

The most popular and most delicious varieties for soaking are:

Snow Calvil;
Pippin;
Antonovka;
Slav;
Babushkino;
orange;
Welsey.

If it is decided to soak summer varieties, this can be done immediately after harvest. Autumn fruits for any recipe can withstand 2 weeks, winter - a month. This time is necessary for saccharification.

How to Prepare Apples for Peeing

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

Select ripe fruits, without signs of rot and damage. Therefore, carrion is not suitable for cooking recipes.
Set aside apples for 2 weeks. During this time, in addition to the saccharification of autumn varieties, there will be a manifestation of minor damage, which is often invisible during harvesting. Such instances should be discarded.
Select fruits of medium size. Large ones take a long time to soak, small ones do not have attractiveness.
Define date. It should be borne in mind that the average soaking time interval, 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.
Prepare a container. Wash jars, dry in the sun.
During the soaking process, regularly remove mold from the surface.

Recipe for pickled apples for a 3 liter jar

For jars, small fruits are selected. They pass well into the neck and marinate quickly.

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

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

Soaked apples in jars: a simple recipe

Additional Ingredients:

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

Line the bottom of the jar with leaves.
Lay fruits tightly, alternating layers with leaves.
Boil the syrup with the addition of the right amount of seasonings to the water.
Cool down a bit.
Fill jars up to the neck. Remove the remaining liquid from the refrigerator.
Cover with a piece of gauze, leave in the room.
Remove foam regularly, add syrup.
Take out to the cold when the foam settles.
Close jars with capron lids.
Soaked fruits can be served on the table after 45 days.

How to make pickled apples in jars quickly

Ingredients for soaking 2 kg of fruit:

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

Step by step recipe:

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

Recipe for pickled apples in 3 liter jars with cabbage

Housewives are very fond of sauerkraut. In combination with apples, the fermentation recipe is very popular. To make the preparation with pickled fruits tasty, for 1 jar you will need the following amount of products:

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

How to cook:

Chop the cabbage, grate the carrots, mix the ingredients in a ratio of 3:1.
Salt, crush a little.
Cut the fruit into slices or halves (remove the core).
Lay in layers in a jar.
Important! The first layer in the recipe must be from vegetables.
Cover the top of the filled jar with a gauze cloth, put the bowl down, leave for 3 days. During this time, juice will stand out from the cabbage, which will be collected in a bowl.
Be sure to pierce the mass with a wooden stick 2 times a day to remove the released air.
After 3 days, cover the jar with soaked fruit with a plastic lid, put in the cold.
You can taste the recipe in a month.

Pickled apples with kefir

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

Products for 20 kg of dense fruits:

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

Cooking process:

Boil water, let cool.
Arrange apples in jars tightly enough.
Cover with gauze cloth, cover with oppression.
Mix water with mustard powder and kefir.
Pour in the filling so that the fruits are covered with liquid.
Close jars with lids, put in a cold place.

Soaked apples in 3 liter jars with rowan

This recipe does not require pressure.

A set of ingredients:

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

Step by step recipe:

Boil the brine. First water, then add dry ingredients. Cool down.
Stir in apples and rowan.
Pour the brine into the jars up to the neck.
Important! Fruits and berries must be dried beforehand.
Cover with lids.
After 3 days, put the jars on the cellar shelf.

Pickled apples with rye flour

The method is considered simplified compared to other recipes.

Products per can:

2 kg of apples;
30 g rye flour;
1/3 st. l. salt;
1.5 liters of pure water.

Detailed description:

Be sure to prepare the sourdough. Mix flour in a dry state with salt, pour boiling water.
The next step is very important - you need to rid the starter of lumps. You can use any methods, for example, mix all the ingredients of the recipe in a blender.
Let the sourdough cool and let it settle, then strain it with a gauze cloth.
Put the fruits in a jar, pour rye filling.
Lay down the yoke.
When the fruit absorbs the liquid, you need to prepare a new one and add it.
Store jars in a cool place.
Wait for the end of fermentation, it takes 1.5 months.
After holding the period, cover the jars with plastic lids and send to be stored in the cold.

Pickled apples with mint leaves, cherries, currants

The number of products is designed for 3 cans:

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

Cooking:

In this recipe, it is necessary to lay the fruits with leaves, place them on top, covering the fruits.
Boil water with sugar and salt for 5 minutes, put to cool.
Fill jars with cold filling.
The part that did not enter, send to the refrigerator. As the brine is absorbed, it will have to be topped up.
Important! Banks should not be at temperatures above +22 °C.
During fermentation, the foam must be removed, and the whole pickled apples should be kept under brine, topped up as needed.
After the end of the process, transfer the jars to the cold (temperature not higher than +6 ° C).

Soaked apples in jars with basil and honey

Products for the recipe for 10 jars of 3 l:

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

Technology:

Boil water, if it is not from a spring, cool slightly.
Add honey, flour, salt and mix well until smooth.
Lay clean leaves on the bottom, then alternate layers of fruits and herbs.
Currant leaves on top.
Pour marinade over, lay oppression, stand for 2 weeks at a temperature of +15 ° C.
Remove for winter storage.

Soaked apples with viburnum juice

Delicious and easy to prepare recipe.

Ingredients:

20 kg fruit:

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

Subtleties of preparation:

Boil the brine.
Cool and mix with viburnum juice. It can be obtained by grinding the berries through a sieve.
Arrange fruits neatly in jars.
Pour in must.
Set oppression on top, put the workpiece on fermentation.
After 1.5 months, the dish can be served on the table.

How to soak apples with pumpkin: recipe

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

Ingredients:

large pumpkin;
varietal dense apples - 10 kg;
fresh currant and cherry leaves.

How to wet:

Peel pumpkin, remove seeds, cut into cubes.
Pour in water, simmer until soft.
Pound into puree.
Put the leaves on the bottom of the jar, then the apples.
Pour over pumpkin puree.
Put oppression, wait 1 month.

Pickled apples with cinnamon, mint and cloves

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

For 1.5 kg of dense fruits, 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 cloves.

Step by step process:

Put fruits, mint and spices in jars.
Dissolve malt in water, bring to a boil, boil for 10 minutes.
Cool to 40 ° C, add honey (it is impossible to hot solution) and salt, stir.
Pour the fruits, close the lid, 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.

Pickled apples with parsnips

Parsnip is used in preparations for the winter very often. If you add the root of the plant when soaking apples, then the quality of the fruit is excellent.

The list of ingredients is a bit unusual:

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

Cooking:

Parsnip root wash, peel, cut into 2 parts.
Prepare the brine, leave to cool.
Scald the straw with boiling water.
Put the straw in a clean bowl, then the fruit.
Lay the straw and parsnip root again on top.
Pour the filled containers with a sweet-salty solution.
Close the lids, put away for winter storage.

Tarragon soaked apples

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

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

Process technology:

Prepare a brine with boiling water.
Scald the straw also with boiling water, wash the tarragon sprigs.
Put straw at the bottom of the jar, then fruits mixed with tarragon sprigs.
Pour in brine after it has cooled, close the lid, put in a cool place.
After a month, the dish can be tasted.

Pickled apples with straw and rosemary

You will need products 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 of sugar;
80 g salt.

Walkthrough:

Prepare boiling brine, cool.
Scald the straw with boiling water, put 1/3 of its amount on the bottom of the jar.
Lay the fruits in layers, alternating with rows of rosemary, straw and laurel.
Pour the cooled mixture, take out to the cold.

Pickled spicy apples

For the recipe you will need:

15 kg of apples;
10 liters of water;
20 leaves of cherries and currants;
sprigs of mint - 5 pcs.;
100 g of malt;
300 g of honey;
150 g of salt.

How to cook:

Line the bottom of the jar with leaves.
Alternate layers of fruit with mint and leaves.
Prepare boiling water, cool slightly, dissolve honey, salt and malt.
Fill banks.
Keep for a week in a room, then on a basement or refrigerator shelf.

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 of sugar.

Technology:

Put apples in jars, sprinkling them with clean, dry sea buckthorn berries.
Peel the pumpkin from the peel and seeds, cut into small cubes.
Boil water, dissolve sugar in it, add pumpkin.
Boil, grind until puree.
Pour apples, put oppression.
Soak for a week in a room, then close the jars with lids and transfer to the cold.

Pickled apples with celery

Ingredients for 10 kg of apples:

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

Cooking process:

Dissolve malt in 0.5 l of water, boil.
The rest of the water is used to prepare a boiling brine, which is made from salt and sugar.
Mix both compositions, cool.
Straw should be doused with boiling water and laid on the bottom of the jar, covering it completely.
Arrange fruit tightly, layering with sprigs of fresh celery.
Then gradually add the brine to the top.
Cover the jars with a lid, transfer to the cold.

Pickled apples with rowan

Rowan gives soaked apples an unusual flavor and additionally saturates 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:

Prepare the mountain ash - cut off the branches, wash, dry.
Boil the marinade from water, salt and sugar.
Cool down.
While the liquid is cooling, tightly mix the fruits and mountain ash into jars.
Pour in the marinade, cover with a lid.
Leave jars of soaked fruit at room temperature for 2 weeks, then lower them into the cellar.

Ways to soak apples with honey

The use of honey in recipes for urinating apples is very common. When choosing this option, you should know that this product cannot be boiled. Therefore, it is dissolved in water, the temperature of which 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 of apples;
5 liters of water;
150 g of honey;
50 g of malt (can be replaced with 75 g of rye flour);
75 g of salt;
3-4 sprigs of mint.

Recipe preparation process:

Prepare the filling by dissolving honey, salt, malt or flour in water.
Cool, mix well.
Lay the bottom with currant leaves.
Arrange apples in 2 rows.
After 2 rows, lay a layer of cherry leaves and 2 sprigs of mint.
Important! The top layer should be of leaves and mint.
Put the load, pour the brine.
Keep jars between +15°C and +18°C.

Soaked fruits will be ready in 1-1.5 months.

Whole apples with cranberries

Products according to the recipe for 20 kg of fruit:

cranberries - 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:

Place half of the number of leaves at the bottom of the jars.
Lay fruit, interspersed with lingonberries.
The top layer is the leaves.
In a small amount of water, dilute the flour to a homogeneous consistency.
Boil the rest of the water, dissolve salt, sugar, add rye starter, cook for 2 minutes.
Remove from fire, cool.
Pour the fruits, lay oppression, leave for 2 weeks at a temperature of +15 ° C. Keep cold.

Soaked White Pouring

In all recipes, it is recommended to use winter varieties. 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 art. l. salt:
9 st. l. vinegar 9%;
6 art. l. Sahara;
horseradish leaves - 3 pcs., cherries - 12 pcs.;
12 cloves.

How to cook:

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

Sour pickled apples

The process of urination is divided into the following types:

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

Products for the sour option:

20 kg of dense fruits;
10 liters of cold water;
200 g flour;
150 g of sugar and salt;
currant leaves - 20 pcs., cherries - 40 pcs.

Process description:

Boil water, dissolve sugar and salt.
Cool, mix with flour.
Fill jars with layers of apples and leaves, alternating between them.
Pour in brine, put oppression, leave in a warm room with a temperature not lower than +15 ° C.
After 2 weeks, transfer the jars to a cold place.

Sweet pickled apples

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

Components for 10 l filling:

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

Apples for the recipe will require 20 kg.

Description:

Arrange apples and leaves in jars, alternating in layers.
Lay the top layer of leaves.
In warm water, dissolve the components for pouring - honey, flour, salt
Mix, pour over apples.
Place the load, hold for 1.5 months in a room with a temperature of +17 °C.

Conclusion

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

Soaked apples are tasty and healthy foods. Due to the special technological processing, the composition retains a lot of useful vitamins and minerals. Experienced housewives, through trial and error, brought out their own recipes for soaking fruits.

Soaked apples: a classic of the genre

granulated sugar - 330 gr.
apples of the Antonovka variety - 10 kg.
salt - 60 gr.
cherry leaves - 40 gr.
cherry leaves - 30 gr.
currant leaves - 40 gr.

Prepare wide-bottomed enameled dishes. Mix all types of leaves, divide the volume into 2 parts. Lay one section on the bottom.
Rinse and dry the apples, send them on top of the sheet substrate. Cover with the second part. Prepare a marinade from water, sugar and salt, melt the crystals on the stove, cool the solution.
Pour it into a bowl with apples. Prepare the marinade so that it covers the entire surface of the apples. Set oppression, it can be made from a three-liter jar filled with water and a flat plate.
Leave the apples for 5-8 days, during which time they will soak. Periodically add the marinade, as the fruit will absorb it.
After the specified period, send the dishes with fruit to the refrigerator, start eating after 1.5 months.

Soaked apples with rowan

apples - 17-18 kg.
granulated sugar - 480 gr.
drinking water - 10 l.
salt - 45 gr.
rowan berries - 2 kg.

Pour water into a saucepan, send to the stove and boil. Let the liquid cool, then add salt and granulated sugar. Dissolve the granules.
Pour rowan into another bowl, rinse the berries, transfer to a colander. The liquid must drain.
Now wash the apples. Put them on the bottom of an enameled bucket in one layer, sprinkle with a small amount of mountain ash. Fill the bowl until all ingredients are used up.
Pour the composition with a cooled marinade, place a load on top of the mass. To do this, put a flat dish, put a three-liter jar of water on it.
The fruits will absorb the solution, so the marinade must be topped up. After one week, the apples should be moved to a cool place. Start tasting after 25-30 days.

Soaked apples with honey and lemon balm

drinking water - 9-10 liters.
salt - 130 gr.
lime honey - 250 gr.
rye or wheat flour - 90 gr.
apple (any variety) - 16 kg.
currant leaf - 70 gr.
dried melissa - 30 gr.
cherry leaves - 30 gr.

Rinse the apples. Prepare an enameled bucket, line it with 1/3 of the total volume of leaves (currants and cherries). Next, lay out the fruits in 3 rows, place a piece of dried lemon balm on top of them.
Continue alternating until all ingredients are used up. Start preparing the brine. To do this, boil water with honey, salt and flour, cool, pour the contents of the bucket with the marinade.
Then set oppression on the apples. It is easy to build it from an ordinary flat dish and a three-liter jar filled with ordinary water. Soak apples for 3 weeks at a temperature of 14-17 degrees.

rye flour - 145 gr.
water (passed through the filter) - 9 l.
fresh basil - 40 gr.
fresh mint - 35 gr.
currant leaves - 45 gr.
rock salt - 155 gr.
lime honey - 460 gr.

Before proceeding with the main manipulations, make a soaking solution. Pour water into a saucepan, add salt, add honey. Bring to a boil, if bubbles appear, reduce power to a minimum.
Pour the sifted flour, knead, wait for the granules to dissolve. Prepare a tub or bucket of enamel in which apples will urinate. Line the bottom with a currant leaf, place 3 rows of apples on top.
Arrange the fruit with fresh basil and mint, then make a few more rows. Continue packing, alternating fruits with herbs. When the ingredients run out, fill the contents with a solution (it must be cooled down).
Build a oppression from a three-liter jar of water and a flat dish, suitable in diameter for the size of the soaking container. Keep apples for 10 days at a temperature of 15 degrees, then put in the cold for another 3 weeks.

Soaked apples with sea buckthorn

sea buckthorn - 120 gr.
apples "Antonovka" - 4.5 kg.
pumpkin - 1 pc.
water - 5 l.

Prepare a ripe pumpkin for further manipulations. Chop it, remove the seeds, chop it into cubes 3 * 3 cm in size. Send it to a saucepan or slow cooker, add water.
Cook the mixture over low heat until the composition turns into porridge. Stir well with a spoon so that the pumpkin breaks up into small grains.
Next, turn off the stove, mash the pulp to get a thick juice. The solution for soaking is ready, let's move on. Rinse sea buckthorn and apples, dry on towels.
Alternately lay the fruits in layers in an enameled bucket. When the components run out, pour over the apples and sea buckthorn with cooled pumpkin juice.
Prepare the load by filling a three-liter jar with water. Cover the apples with a flat plate of a suitable diameter, press the dish with a container. Keep 1 week at room temperature, then refrigerate.

Soaked apples with carrots and cabbage

cumin - 30 gr.
white cabbage - 8 kg.
carrot - 850 gr.
filtered water - 4.5 liters.
salt - 245 gr.
green apple - 4.6 kg.

Before the main procedure, prepare a suitable soaking dish. Suitable wooden barrel, enameled bucket or basin. Chop small heads of cabbage, rinse and wipe the carrots.
Connect the vegetables together, add cumin, salt. Put a small part on the bottom, tamp with your palms. Place some washed apples on top, alternate layers.
Now start preparing the brine. Pour water into an enamel bowl, add salt. Some housewives add sugar, it all depends on personal preferences.
Boil the marinade until the grains dissolve. Let it cool, then pour into a saucepan with carrots, apples, cabbage. Set oppression, take it to a cool place (12-14 degrees). Start tasting after 3 weeks.

apples "Antonovka" - 9 kg.
drinking water - 5 l.
viscous honey - 400 gr.
table salt - 55 gr.
Melissa leaves - 60 gr.
mustard powder - 35 gr.
cherry leaves - 40 gr.
black currant leaves - 45 gr.

Pour drinking water into a suitably sized pot. Send the liquid to the stove, add salt. Bring the composition to a boil, wait for it to cool.
Add mustard powder and honey to the warm mixture, mix thoroughly. Place a small amount of fresh leaves and apples in a pre-sterilized container, try to alternate layers.
The last row should consist of leaves. Pour the brine to the top, set oppression. Place the container in a cool place. The preparation process can take up to 1.5 months.

Soaked apples with mustard powder

salt - 90 gr.
drinking water - 9 l.
granulated sugar - 240 gr.
cherry leaves - 60 gr.
mustard powder - 80 gr.
apples - 18 kg.

Pour water into a saucepan, put on high heat and bring to a boil. Pour mustard powder, stir to eliminate lumps. Add salt and sugar.
Boil the marinade until the grains are completely dissolved. After that, turn off the brine, cool it to a temperature of 25-30 degrees.
Lay the cherry leaves on the bottom of the soaking dish. Tamp pre-washed and dried apples on top. Pour the marinade over the contents of the dish. Build oppression, wait 3 weeks.

Soaked apples in kefir

kefir - 300 ml.
filtered water - 8 l.
dry mustard - 70 gr.
ripe apples -15 kg.

Rinse apples thoroughly, get rid of fruits with various defects in the form of rot or mechanical damage. Next, send the fruit to a large enameled container.
Separately, combine the remaining ingredients together, mix well. Pour the brine over the apples. Place the press on the container with the product, wait for the preparation.

Take a closer look at the classic technology of pickled apples, vary the basic recipe as you wish. Add any dense berries, for example, sea buckthorn, lingonberries, mountain ash. Pour mustard powder, honey, currant or cherry leaves. Prepare a gourmet appetizer with shredded cabbage or carrots.

Video: recipe for soaked apples with red rowan

This harvesting method is far from new. Recipes for pickled apples have been collected for many years and passed down from generation to generation. We offer to revive this wonderful tradition with the help of the best recipes.

Line wooden tubs on all sides with straw, previously scalded with boiling water. The temperature of the brine should not exceed 30 ˚C, otherwise the workpiece will have a very unpleasant smell and taste. It is undesirable to wet different varieties in one container.

Preparing apples before starting the process

It is better to take autumn or winter varieties with dense pulp, sweet and sour in taste. The acid will promote fermentation and prevent the development of harmful microorganisms. Soft fruits will turn into porridge and will be unusable.
It is recommended to wet only ripe fruits, taken from the branches, without wormholes. There should not be a single flaw on the skin.
Unripe apples are allowed to age for about two weeks.
The best varieties: White filling, Anise, Papirovka, Titovka, Antonovka, Pepin, Kamenichka, Slavyanka, Babushkino, Autumn striped, Flask.
Containers must be perfectly clean. Barrels are best washed with a hose. Water under pressure will wash away all the dirt. Then be sure to pour boiling water over the bottom and walls of the vessel for disinfection.

The best recipes for pickled apples

Such preparations are distinguished by a rich taste and pleasant aroma. Making them is very easy. At the same time, such recipes are very useful, as they retain many vitamins and other trace elements.

Easy winter recipe

This recipe is prepared quickly. It is within the power of any, even a novice hostess.

Ingredients:

apples;
300-400 g of sugar accounts for 3 tbsp. l. salt;
for the aroma, you will need some branches (along with leaves) of raspberries, cherries, currants and lemon balm.

Cooking process:

In washed fruits, remove all stalks.
Line the bottom of the container with half of all the leaves. Put apples on top.
You don't need to tamp them down! Completely cover the fruit with the remaining branches.
To prepare the marinade, boil 1 liter of water, add salt and sugar (they should melt completely).
When the marinade has cooled, dilute it with cold boiled water. Fill fruit completely. This recipe is designed for both 3-liter jars and a barrel, a special plastic bucket.
All next week it is necessary to check the condition of the workpiece, topping up the marinade.
After that, rearrange the container in a cool place for about 45 days.

with mustard

Ingredients:

for 20 kg of apples - sugar (420 g), salt (200 g);
malt - 4 tbsp. l.;
clean drinking water (spring water can be used);
cherry and currant leaves;
mustard (powder).

Cooking process:

Before soaking the fruits, you need to prepare a filling of salt, granulated sugar and water. Pour malt into a small container and dilute it with 200 ml of boiling water.
The bottom of a clean barrel should be lined with leaves mixed with mustard.
Spread the apples in rows one on top of the other and pour the finished marinade over. The liquid should completely cover the fruit.
From above, press down the container with oppression and put it in a warm place for a week (at + 18-20 ˚C).
Fruit quickly absorbs water, so it will have to be topped up.
Then the barrel must be taken out to the basement for 2 months.

with cabbage

To prepare a treat, you will need the following products:

apples (6 kg) + cabbage (8 kg);
salt (50 g), sugar (6 tablespoons);
4 carrots.

Cooking process:

Grate the peeled carrots on a coarse grater.
Combine cabbage and carrots, salt and add sugar.
Cabbage needs to be well kneaded with your hands (so it will give more juice).
Arrange the washed apples in jars, and fill all the voids with cabbage on top.
Cover with cabbage leaves and let it brew for 14 days.
Then lower the banks into the cellar. After 4 weeks, you will get an excellent preparation.

Important! Cabbage juice is poured into a jar of apples.

With rowan

Ingredients:

5 kg of selected apples and mountain ash;
0.5 kg of sugar (it can be replaced with honey);
salt at least 100 g (lovers of salty can double this amount);
for brine you need clean water - 10 liters.

Do the urination in the following way:

In a convenient container, lay apples with berries in layers, alternating them in turn.
Boil water and stir in honey (or sugar) along with salt.
Cool the fill completely.
Pour it into a container, cover with a cloth.
It is best to use a wooden circle as a lid.
It is necessary to put a load on it.
The term of urination is from 20 to 40 days.

Important! In this way, apples are soaked only in the cold.

With honey and mint

Ingredients:

apples (20 kg);
leaves: mint - 50 pieces, and cherries - 20 pieces;
the brine goes: water (10 l) + honey (250 g) + coarse salt (150 g) + rye flour or malt (100 g).

How to cook apples:

Put ½ of the cherry leaves on the bottom of the dish.
Arrange fruits on them in 2 rows.
Next, between each row, you should make a layer of mint leaves.
At the end of the bookmark, cover all the fruits with the remaining cherry leaves and a piece of clean gauze, folded in three or four.
Be sure to put something heavy on the gauze.
Pour spices for brine into cooled boiled water (not higher than +40 ˚C) and stir until completely dissolved.
Pour the container and leave in a warm place at +16 ˚C for a week.
Then transfer to cool for a whole month.

Advice! If there is no barrel, a regular bucket will do. On a full bucket of apples take the same amount of water and 9 tbsp. l. sugar and salt. Do not forget also about the branches with leaves (optional).

cold way

Ingredients:

6 kg of sweet apples;
1.5 cups of sugar;
2.5 tablespoons of salt;
about 8 liters of water;

Cooking process:

Make a syrup of water, salt, sugar and let it cool completely.
Put the fruit in a container, pour cold marinade.
Press down with oppression from above, take out in the cold for a month and a half.

White filling

For urination you will need:

1 kg of apples;
1 st. l. salt;
2 tbsp. l. Sahara;
3 art. l. vinegar;
cherry leaves (3-4 pieces) + 1 horseradish leaf + cloves (2 pieces) are suitable as a seasoning.

Cooking process:

Before starting urination, the container must be sterilized and wiped dry.
Wash the apples well under running water. Tails can not be removed.
Put leaves and cloves on the bottom of each jar.
Lay the fruits themselves compactly, but do not press, otherwise dents will appear on them and they will lose their aesthetics.
After that, pour boiling water into the jars to the very top of the neck.
Cover them with lids and wrap for 10-15 minutes. For these purposes, a blanket or large terry towels are suitable.
Drain the water from the jars back into the pan, boil again.
When boiling again, salt, sugar and vinegar should be diluted in it.
Pour water into jars again and this time roll up with iron lids. Wrap yourself in a blanket again.
You can add your own ingredients to this recipe if you like.

in a barrel

Ingredients:

apples - 10 kg;
tarragon - 8 stems;
rye straw;
5 liters of water;
200 grams of sugar.

Cooking process:

Put straw on the bottom of the barrel.
Next, place the fruits and pour the pre-made brine.
Put oppression on top and take it to the basement for two months.

Cooking process:

Put currant branches at the bottom of the bucket.
Then place the fruits.
Make a marinade, cool it and pour over the fruit.
Place oppression on top and take it to the cold.

Storage

Soaked fruits should be stored in the basement (they will stand quietly until summer) or in the glacier, where they will retain their taste until the new harvest. The only option for an apartment is a refrigerator.

Soaked apples are very useful for the body, they will also help diversify the table in winter.

Soaked apples are prepared very simply even in ordinary glass jars.

Products:

9 kg of apples;
0.45 kg of sugar;
55 gr. Sahara;
75 gr. mint, raspberry, currant leaves.

Cooking:

Rinse the fruit, remove the ponytails and leaves.
Put leaves, apples and all remaining branches into a container for future harvesting.
The next step is to prepare the marinade. Pour a liter of water into the pan, mix it with sugar and salt, boil.
Cool the marinade, add cold water and pour into a container with apples.
Put oppression on top and pour the prepared marinade over the next seven days.
Insist after this for at least one and a half months in a cool place.

Important! It is necessary to choose exclusively sweet varieties of apples if you plan to store the finished product for a long time. In the same case, if long-term storage of the workpiece is not expected, you can use fruits of any variety that are currently available.

Soaked apples at home (video)

How to wet Antonovka for the winter

Products:

4.6 kg Antonovka;
18 gr. currant leaves;
12 gr. mint leaves;
18 gr. cherry leaves;
9 liters of water;
0.35 kg of honey;
0.15 kg of salt;
0.1 kg of rye flour.

Antonovka is an ideal variety of apples that not only can, but also need to be soaked

Cooking:

Put the washed leaves at the bottom of the barrel.
Lay apples on top of them, alternating them with the same leaves.
From above, press everything with oppression.
In warm water, mix honey, salt and flour, cool this liquid completely.
Then pour it into a container with apples.

Insist at least one and a half months in a warm place.

How to make pickled apples in a bucket: a simple recipe

Products:

8 liters of water;
6.5 kg of apples;
0.55 kg of rye flour;
0.1 kg of rye straw;
0.1 kg of mustard;
0.1 kg of salt.

Many hostesses still think that apples can only be harvested in a special barrel.

Cooking:

Mix boiling water with mustard.
Brew rye flour and stir well to avoid lumps.
Add salt, prepared flour and mustard to cold water.
Cover the bucket with straw and lay apples on top, pour the brine and put the load on top.

Leave in a cool place for at least a month.

How to cook pickled apples in jars

Products:

8.5 kg of apples;
11 liters of water;
0.15 kg of sugar;
0.15 kg of salt.

The easiest and most convenient way to ferment apples is, of course, in jars.

Cooking:

Fruits must be washed and immediately placed in jars.
Mix water with salt and sugar.
Pour the resulting liquid into jars.
Cover the blanks with nylon lids.
Put the container in a warm place for a month and a half.

Important! You need to harvest only whole, without rot and any other damage to the fruit. If this rule is not followed, then the workpiece will simply deteriorate even before the due date for its proper preparation.

Pickled apples for the winter: the best recipe

Products:

2.9 kg of apples;
4.2 kg of cabbage;
0.25 kg of carrots;
55 gr. Sahara;
35 gr. salt.

Sauerkraut is honored in every home, and when combined with apples, it becomes many times better.

Cooking:

Cabbage needs to be washed, the spoiled top sheets removed, finely chopped.
Wash the carrots too and immediately peel, chop the root crop on a grater.
Mix the vegetables and crush them a little with your hands, add sugar and salt.
Transfer to a container in which it is planned to ferment food, apples in the future.
Be sure to put cabbage there too, clogging all the free space with this vegetable.
In a small amount of water, dilute a spoonful of sugar and salt.
Pour the brine into the container.
Cover everything with whole, but washed cabbage leaves.
Install oppression on top of them.

Keep the workpiece at room temperature for about 14 days, and then move it to a cooler place for the same period of time.

How to cook pickled apples with sea buckthorn in pumpkin juice

Products:

3.9 kg of apples;
0.15 kg of sea buckthorn;
0.85 kg pumpkin.

Cooking:

All products must be washed and dried.
Put the fruits in a container in which the salted fruits will be stored, sprinkle with sea buckthorn.
Peel the pumpkin, remove all the seeds from it with a spoon, cut into pieces and boil in a minimum amount of water.
After softening the pulp, cool the broth and immediately pour into a container with the rest of the products.
Press down the fruits with a heavy load and hold under it for a week.
After that, transfer the container to the cellar.

What varieties of apples are suitable for urinating at home?

What is the best way to soak apples?

Soaked apples: a simple recipe

Sour pickled apples with cabbage

Sweet pickled apples

Soaked Antonovka apples are another way to preserve the harvest of your favorite fruits. A selection of recipes for soaked antonovka apples

Soaked antonovka apples - the basic principles of cooking

Recipe 1. Soaked antonovka apples

Recipe 2. Soaked antonovka apples with rye flour

Recipe 3. Soaked Antonovka apples with prunes

Recipe 4. Soaked antonovka apples with cabbage

Recipe 5. Soaked antonovka apples with mustard

Recipe 6. Soaked antonovka apples with mint, basil and honey

Recipe 7. Spicy pickled antonovka apples

Antonovka apples. How to wet for the winter?

How to wet antonovka apples

Soaked apples: 5 recipes for the winter

Soaked apples: a recipe at home for the winter

How to wet Antonovka for the winter

How to make pickled apples in a bucket: a simple recipe

How to cook pickled apples in jars

Pickled apples for the winter: the best recipe

How to cook pickled apples with sea buckthorn in pumpkin juice

Soaked apples: which varieties are suitable for soaking

How to Prepare Apples for Peeing

Recipe for pickled apples for a 3 liter jar

Soaked apples in jars: a simple recipe

How to make pickled apples in jars quickly

Recipe for pickled apples in 3 liter jars with cabbage

Pickled apples with kefir

Soaked apples in 3 liter jars with rowan

Pickled apples with rye flour

Pickled apples with mint leaves, cherries, currants

Soaked apples in jars with basil and honey

Soaked apples with viburnum juice

How to soak apples with pumpkin: recipe

Pickled apples with cinnamon, mint and cloves

Pickled apples with parsnips

Tarragon soaked apples

Pickled apples with straw and rosemary

Pickled spicy apples

Apples with sea buckthorn in pumpkin puree

Pickled apples with celery

Pickled apples with rowan

Ways to soak apples with honey

Whole apples with cranberries

Soaked White Pouring

Sour pickled apples

Sweet pickled apples

Conclusion

Soaked apples: a classic of the genre

Soaked apples with rowan

Soaked apples with honey and lemon balm

Soaked apples with sea buckthorn

Soaked apples with carrots and cabbage

Soaked apples with mustard powder

Soaked apples in kefir

Video: recipe for soaked apples with red rowan

Preparing apples before starting the process

The best recipes for pickled apples

Easy winter recipe

with mustard

with cabbage

With rowan

With honey and mint

cold way

White filling

in a barrel

Storage

Soaked apples at home (video)

How to wet Antonovka for the winter

How to make pickled apples in a bucket: a simple recipe

How to cook pickled apples in jars

Pickled apples for the winter: the best recipe

How to cook pickled apples with sea buckthorn in pumpkin juice

Soaked apples (video)