How to soak Antonovka apples in a saucepan. Soaked homemade apples. The best recipes for the winter. Recipe for pickled apples with honey

Only the most durable winter varieties are suitable for urinating apples, mainly Antonovka, less often anise and titovka. Harder varieties should be allowed to age before urinating for up to 2 weeks, but in any case, even with the slightest damage, the fruits should be discarded. It is better to soak in glass, pouring dishes and wooden barrels, which (even new ones) should be thoroughly washed, steamed with fragrant herbs.

Wash the sorted apples, rub them, put them in rows in prepared dishes or a barrel, shifting them with clean rye straw, and when urinating at home - with blackcurrant leaves, apple trees (less often cherries), tarragon, savory, basil, mint, and sprinkle with anise on top, pour boiled with salt (100 g per 10 liters of water) with cold water, cover with a wooden circle with drilled holes (since it should always be in brine), put oppression, let stand in the room for 1-2 days, topping up the filling, then take it out to the cellar, and with the onset of severe frosts, put on ice. Apples soaked in a glass or pouring dish should also be stored in a cold cellar. The fruits gradually absorb quite a lot of filling, and in the first days the filling must be topped up, and it should always be higher than the circle and rows of apples (this applies to all methods of urination). It should be noted that frost does not have much effect on the taste of apples. Apples are ready for consumption in 30-40 days.

Sour urination of apples (option 1)

Prepare and lay the apples as described above, shifting with mint or lavender herb, pour bread kvass diluted in half with salted water (100 g of salt per 10 liters of water), or sprinkle each row of apples with rye flour and pour boiled with salt cold water. In the latter case, pour more flour on top (2-3 cm). After that, let it sour in warmth for a day and then proceed as with simple urination.

Sour urination of apples (option 2)

Prepare and lay the apples, as in the first version, but pour over the so-called "malt infusion". 2 glasses for him rye flour dilute with cold water until a liquidish mass is obtained, keep it warm for 1-2 days, dilute 10 liters of warm water, tie with a cloth, let it sour in a warm place, cool and carefully pour apples. You can also pour flour broth, for which 400 g of wheat flour is diluted in 10 liters of water, add 1 tbsp. boil a spoonful of salt, cool the broth and pour apples through a sieve.

Sugar urinating apples

When sugar urinating, add sugar or honey (which is better) to any of the fillings described above, let it boil 2-3 times for 30 minutes, cool, drink the stacked fruits, and then proceed as with simple urination. During storage, the top layer of apples should be covered with blackcurrant or apple leaves and a damp cloth (on top of the mug), which is moistened with cold water 3-4 times a month. These apples will be ready to eat in 4-6 weeks.

Pickled apples (option 1)

Carefully washed apples are placed in a jar, shifting each layer with currant or cherry leaves, pour pre-boiled and cooled sweet water (400 g of sugar and 3 tablespoons of salt per 10 liters of water). Banks are closed with plastic lids or sealed with cellophane film soaked in alcohol. Stored in the cold.

Pickled apples (option 2)

Filling composition: for 9.5 liters of water - 150 g of salt, 230 g of sugar, 100 g of malt, 120 g of dry mustard.
Apples used for urination should be healthy, without cracks and wormholes, better than autumn and autumn-winter varieties. Wash the apples thoroughly before placing them in tubs. The bottom and walls of the tub are lined with clean scalded rye or wheat straw, the rows of apples are also layered with straw (0.6-1 cm). When the tub is filled with fruits, a layer of straw is also placed on top, then the tub is corked. The solution is poured into a tub or barrel through a tongue-and-groove hole. In the absence of malt, it can be replaced with rye flour wort, which is taken in the amount of 250 g per 10 liters of water. Flour must first be shaken in a small amount cold water, then brew with boiling water, cool, strain and pour into the prepared water. To improve the quality of soaked fruits, you can add tarragon, blackcurrant or cherry leaves to the brine. The sealed barrel is kept for 4-5 days at room temperature. In the first 3-4 days, apples absorb a lot of moisture, so the tub or barrel must be topped up with a filling solution or simply cooled boiled water. The level of the solution should touch the tongue hole or be 3-4 cm above the wooden mug when urinating apples in an open barrel or tub. When the main fermentation is over, the foam near the tongue hole is thoroughly washed off, a wooden circle and oppression (stones) are washed in an open tub, gauze or linen is washed in boiling water. The foam is removed and the apples are again covered with gauze, a circle with oppression. The storage temperature of soaked apples should not be lower than 0 degrees, not higher than 120 ° C.

Pickled apples (option 3)

The bottom of the tub is covered with a layer of currant or cherry leaves. One row of apples is laid on the leaves with the stalks up, apples are already poured (but not laid) on them up to half the barrel, then a layer of leaves is laid again, again a row of stacked apples and the apples are filled to the top, covered with leaves, and then poured with a solution at the rate of: 10 l of water - 400 g of sugar and 50 g of salt, or for 10 l of water - 250 g of sugar, 50 g of salt and 250 g of rye flour for the wort.

Pickled apples (option 4)

Sprigs of fragrant mint are placed at the bottom of the tub, on it - rows of apples (stalks up) and on each row - another 2-3 sprigs of mint. The top row is completely covered with mint sprigs. Then everything is poured with clean, preferably spring water.
Apples soaked with beetroot juice
Apples - 20 kg, water - 9 l, salt - 100 g, beetroot juice - 1 l.
Wash the apples in cold water, lay tightly with the stalks up in the prepared container. Boil water and cool, add salt and beet juice, mix. Pour apples with a solution, cover with a clean cloth, put a wooden circle on top and set oppression. The solution should completely cover the apples. After pouring the apples immediately take out to the cold. Store at a temperature not lower than 0°C.

Apples soaked with cinnamon and rye bread

Cut a loaf of rye (Borodino) bread into slices and dry in the oven until golden brown. Boil 10 liters of water, pour crackers with boiling water, add 5 g of cinnamon. Keep until cool and strain. Wash apples (20 kg), put them tightly in the prepared container with the stalks up, pour over the chilled bread infusion. Cover with a clean cloth, put a circle on top and set oppression. Take out to cold. Store at a temperature not lower than 0°C.

Apples pickled with gooseberries

Apples - 20 kg, gooseberries - 3 kg, water - 10 l, sugar - 500 g, fresh oregano - 500 g, salt - 50 g.
Wash the apples, put them in the prepared container with the stalks up, evenly shifting them with the washed gooseberries. Dissolve sugar in water, boil the solution and pour fresh oregano into it. Cool and add salt. Pour the apples with the cooled solution (pour the solution together with oregano). Cover the apples with a clean cloth, put a circle, set the oppression and put it in the cold. Instead of fresh oregano, you can use half the amount of dry.

Apples pickled with cherry leaves

Apples - 20 kg, cherry leaves - 1 kg, sugar - 500 g, salt - 50 g, water - 10 l.
Wash the apples and place them tightly in the prepared container with the stalks up, evenly shifting them with half of the cherry leaves. The remaining leaves brew 10 liters of boiling water, adding sugar and salt. Pour the apples placed in a container with a cooled solution with cherry leaves, cover with a clean cloth, put a wooden circle on top and set the oppression. Then take it out to the cold for fermentation and further storage.

Apples soaked in pumpkin juice

For 5 kg of apples: 2 large pumpkins.
Varieties are suitable for urinating apples: “Antonovka”, “saffron”, “Slavyanka”, etc. Apples are drenched in a large saucepan or wooden barrel. It is good to use sterile, large plastic bags. Picked apples should lie down for 7-10 days before urinating. Then the apples must be thoroughly washed, allowed to drain and stacked in rows. Each row is filled with pumpkin juice. Apples do not darken when you take them out, and if there are seeds in the fruits, then the taste does not deteriorate.
Preparation of pumpkin juice: The most ripe and preferably sweet pumpkins are taken, washed, cut into pieces (after removing the seeds), put in a cast iron or saucepan, add a little water (so as not to burn) and boil. Then they knead well and pour apples with this juice. A clean rag is placed on top, a wooden circle is a load.

Soaking is one of the most simple ways harvesting apples for the winter. Delicious pickled apples, cooked at home - a great addition to salads, side dishes, meat, poultry, 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 glass jars large capacity, 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 is placed liter jar with water;
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.

The soaking recipe is simple: apples are laid out in prepared containers, poured, the fruits are poured, the load is laid, and after one and a half to 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).

Cooking

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.

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

For 3 kilograms of apples you will need:

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

Cooking

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 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.

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.

Cooking

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 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.

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

Soaking apples began many years ago.

One of the main conditions successful harvesting is the correct variety of apples. Not everyone is considered suitable for urinating. Antonovka is considered the ideal variety, but other, well-ripened, hard late varieties can also be used. Among the most the best varieties distinguish the following:

pippin;
snow calvin;
titovka;
grandmother's;
tablet.

Harder varieties can also be used, but they need to be prepared in advance. Before starting the soaking, it is necessary to let them mature for at least 14 days.

Soaked apples in a jar for the winter (video)

Quick Recipe

You can cook apples pretty 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 do not linger on such blanks. All you have to do is prepare necessary products to get started:

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

Soaked apples - original Russian dish, which was unfairly forgotten by modern housewives, but today it has again become very popular. After all, this is an easy way to prepare products for the future without the use of harmful preservatives. What are the recipes for making pickled apples at home?

Soaked apples are a tasty and healthy dish in itself. The fruits harvested in this way contain a lot of useful and necessary for our body, especially in the harsh winter, minerals and vitamins. Fruit cooked even in a sweet marinade contains very few calories - only 40-70.

You can store apples in the basement until June, and in the glacier cellar until late autumn next year. This duration is provided by lactic acid, which is formed due to a special marinade. For urination, it can be anything: sour or sweet, with the addition of spices, berries.

As a container, you can use wooden tubs, glass jars, enameled tanks, food-grade plastic containers.

Soaked apples in jars: the easiest recipe for cooking

The taste of fruits prepared in this way is very natural.

Ingredients:

apples of winter varieties;
120 g of salt;
120 g of sugar;
10 liters of water.

Cooking:

Rinse the jars well with a solution of soda and place apples in them.
Bring water to a boil, dissolve salt and sugar in it, cool to room temperature and pour over the fruits.
The easiest way is to seal the container with plastic lids and put it in the basement for storage.

Recipe for making sweet pickled apples at home

In this case, the sweet urination method is used, so the fruits can also be used for baking.

Ingredients:

5 kg of apples of autumn or winter varieties;
currant, apple and cherry leaves;
10 liters of water;
300 g of honey;
100 g of salt;
100 g of malt (can be replaced with rye flour, the amount is the same);
pour mint (optional).

Cooking:

Prepare the dishes in which you will soak the apples.
Rinse the leaves well from dirt and dust and dry.
At the very bottom, first put currant leaves, then two layers of apples.
Spread the cherry and apple leaves in a single layer over the fruit. If you choose to add mint, add 5 medium sized mint leaves.
Next, lay out two layers of apples again, cover them with the remaining foliage on top.
Now prepare the sweet marinade. Dissolve salt and sugar in boiling water. Add honey only when the water has cooled to a temperature of 40 0 C, otherwise it will lose all its properties. Add malt or flour along with it.
Pour apples with sweet marinade only when it has completely cooled.
It is very important that the liquid covers the fruit completely. When everything is ready, put a wooden plank on the apples and put a weight on it.
For the first 5-6 days, keep the blanks warm, at room temperature. The fermentation process needs to start.
When the fruits ferment, remove excess foam. If necessary, add marinade or just cold boiled water and put the container in the cellar for about 1.5 months.

Soaked apples in jars: a recipe for a 3-liter jar

These fruits go great with cinnamon and cloves - they can be added when soaking. The taste is spicy and very unusual.

Ingredients for one 3 liter jar:

1 kg of apples (about 10-13 pieces of medium size);
10 leaves of blackcurrant and cherry;
4 tbsp. l. honey;
1.5 tsp salt;
0.5 tsp mustard seeds;
5 pieces. cloves;
0.5 tsp cinnamon;
1.5 liters of water.

Cooking:

Wash fruits and leaves, dry.
Put the apples in a sterilized jar (the stalks can not be removed), laying each layer with cherry and currant leaves. Sprinkle mustard seeds over fruit.
Prepare the marinade: boil water and dissolve salt in it, add cinnamon and cloves. Add honey only after the water has cooled to 40 0 C.
When the honey is completely dissolved, fill the vessels with water and close with plastic lids.
Apples will be ready in about 6 weeks. You need to store them in a cool and dark place. If this is an ice cellar, first keep the apples at home to start the fermentation process, otherwise the fruits will not be ready after this time.

Soaked fruits with red rowan

A simple recipe for making very unusual apples.

Ingredients:

2 kg of apples;
400 g of red mountain ash (can be replaced with chokeberry);
a handful of currant leaves;
50 g of sugar;
5 g salt;
1 liter of water.

Cooking:

In a sterilized dish, lay out the washed apples, rowan and currant leaves in layers.
Bring water to a boil, dissolve sugar and salt in it, cool the marinade to room temperature and pour natural gifts into it.
Cover the dish with gauze and let it stand at room temperature until the contents begin to ferment (4-5 days).
Collect excess foam. Add marinade or cold water if you notice that the apples are a little bare, and put the container with the future delicacy in the cellar for 1.5 months.

For this processing method, only hard, sweet-sour or sour apples of autumn or winter varieties are used.
Fruits should not be wetted immediately after they are harvested. They need to be allowed to lie down a little (about 2 weeks) so that they finally ripen.
Apples must be whole and not damaged. In no case should you use fallen fruits for urination.
It is best to wash the dishes with soda and pour over boiling water.
It is good to lay apples with the stalks up: they are better saturated with marinade and begin to ferment faster.
The optimal place for storage is the cellar, the storage temperature is from 0 to +12 0 С.
While the apples reach readiness, be sure to monitor the level of marinade in jars or pans. It should completely cover the fruit. If their top layer is bare, add a new marinade or cold boiled water. If you put oppression on top, be sure to remove the foam that forms during the fermentation process, and also add marinade or water.

Among the most famous Russian dishes are pickled apples., occupy a worthy place not only in popularity. The lobe of apples helps not only to preserve vitamins, but also to extend the shelf life. The technology of urinating apples is not very complicated, but requires compliance some rules and time for aging. By the way, if you like to make folk dishes in folk clothes, then embroidered shirts are just what you need. At the moment, this is the best solution that you can afford both in terms of quality and price. Often, in order not to forget the sequence of some complicated recipe, I use Flipcharts, it is very convenient and practical to write down what should go in sequence. At the moment, you can buy such footplates here: http://www.osvito.com/categories/268-flipcharty/categories a good choice and the product itself is of high quality and lasts a long time. You can also use it to write down things you don't want to forget. I am already silent that for business trainings they are used constantly.

Choosing the Right Apple Variety

Choosing the right variety of apples for urination will allow you to get a tasty and healthy dessert. Suitable varieties will be autumn and winter sweet and sour fruits, with dense and not hard pulp. Soaked apples of varieties Slavyanka, Anis, Ranet Simirenko or Antonovka will be the best. In addition to apples, you can soak pears, it turns out very tasty. Dishes can be glass , clay or wooden. Oak wooden barrels are best, but barrels can also be used. The container is pre-prepared, washed well, and wooden containers need to be steamed with boiling water, two days before the lobe. Apples are carefully sorted, leaving only perfectly healthy and without wormholes. Washing selected with clean water , start to laying in a container and pour brine.

Stacking apples in a barrel

But before putting the apples in a barrel, the bottom bottom is covered with blackcurrant, cherry, tarragon and mint leaves. The thickness of the layer should be no more than one and a half centimeters. If all this is not there, spices can be replaced with fresh straw, cleanly washed. After that, the fruits are laid in rows.

The top row of fruits is covered with the same layer of spices or straw. Upon completion of filling, the barrel is closed with a top lid, and the brine is poured through the tongue hole, all the way to the top.

Brine

Salt brine is being prepared. For every 10 liters of water, add 100-150 grams of common table salt. Water is taken clean, preferably not from the water supply, brought to a boil and cooled. To the brine you need to add 100 grams of rye flour and 100 grams of malt. The brine is well mixed.

Ripe soaked apples

Well if banks or the tubs will be covered with wooden lids on top of which a light weight should be placed. Barrels with fruits, filled with brine, are left in a room with room temperature for three days . If the barrels did not leak during this time, the brine is added to the top cover, and the tongue is clogged with a cork and removed to the cellar or basement. If there is no such room, a cool pantry or a dark utility room can be a storage place. Apples ripen from two to three months, then they can be consumed. Properly cooked pickled apples should be strong, light yellow, crumbly, with a pleasant wine-sour-sweet taste. If the fruits are hard it means the variety for urination or ripeness is not chosen correctly.