The most delicious soaked apples with mustard and honey. Pickled apples for the winter Pickled apples with mustard a simple recipe

Everyone knows that apples can be kept well fresh until mid-winter. But for this you need to choose special varieties and follow certain storage rules. If you don’t have this option, we suggest you try making it with mustard. The recipe may contain various products. But in principle they are not different in anything special. The main thing is that such a delicacy turns out to be very tasty, and also healthy. After all, the main feature of soaked apples is the preservation of all beneficial properties due to the absence of heat treatment.

Different ways to urinate

There are many recipes for soaking apples. The tastiest apples are usually those in a barrel. But the easiest way is considered to be soaking apples in a tub of sauerkraut. In just 7-14 days the apples will become incomparable.

There are quite a few different ways to prepare soaked apples with mustard. Recipes may or may not contain spices, but the main thing is to choose the right type of fruit. It is necessary to use apples of late varieties. For example, Antonovka, anise, titovka, pepin. In addition, they must be medium-sized, well-ripened, without any damage, not worm-eaten or rotten. Therefore, each fruit should be carefully checked. It would be a shame if one rotten apple spoils the entire salting process. If, when preparing soaked apples, you follow all the necessary preparation standards, then such a delicacy will remain in the cellar until May. But as for glaciers, their use will provide you with your favorite delicacy until the next autumn harvest.

But we are interested in those methods of urination that can be used in our conditions. These include sugar, sour and simple urine. For this technique, hard fruits are not soaked immediately; they are first allowed to sit for about two weeks. Regardless of the method, the urination process lasts approximately 30-40 days. But you need to periodically check the condition of the apples, add water if necessary if the apples are bare. It is very important that there is always enough brine. But after the soaking period, you can taste and serve the apples.

Simple urination

If you decide to make soaked apples with mustard, the simple recipe that will now be described is just for you. You will need:

• water - 9.5 l;
• malt - 100 g;
• salt - 150 g;
• dry mustard - 120 g;
• sugar - 230 g.

We thoroughly wash the fruits before placing them. We cover the bottom and walls of the dish with wheat or rye straw scalded with boiling water. We do the same between the rows of apples. The layer of straw should be 0.6-1 cm. The top layer of fruit is also covered with straw, filled with brine and placed under pressure. As you can see, it is very easy to prepare soaked apples with mustard. Recipes for preparing brine are even simpler. In our case, it is easy to prepare. Dissolve salt, malt, sugar, mustard in boiling water. Let it cool and use it.

How to make malt

Have you decided to cook soaked apples with mustard? The cooking recipe described above is based on the use of malt. What is it? How to cook it? So, malt is sprouted grains of rye, wheat or barley, which are pre-dried and coarsely ground. And you need to prepare it like this: take 200 g of flour from these grains, dilute it with a small amount of boiled cold water. Pour two liters of boiling water, leave for 10-15 minutes and filter. This malt is used per 10 liters of brine.

Soaked apples with mustard

The recipe involves using, in addition to apples, the following products:

First of all, prepare the brine. Boil water, dissolve salt and sugar in it, dilute mustard, let cool. We take a suitable container and place a straw bedding on the bottom. If it is not available, you can replace it with cherry or currant leaves, pre-washed well. Place the fruit tightly in a bowl, fill it with mustard brine, and press down with pressure. The brine should cover the apples, as well as the circle with oppression.

Soaked apples with another filling

This filling differs slightly from those described in previous recipes. To prepare it, take:

• water - 10 l;
• sugar -100-300 g;
• salt - two tbsp. l.;
• mustard (dry) - two tbsp. l.

Water needs to be boiled with sugar and cooled. Then add the mustard and salt and stir thoroughly until they are completely dissolved. And you can use this brine. If desired, you can replace sugar with honey, only in this case you need to take twice as much as sugar.

Soaked Antonovka

Let's consider another option on how to prepare soaked apples. Antonovka with mustard urinates like this. We take:

• Antonovka - 5-6 kg;
• rye flour - 200 g;
• water - two buckets (20 l);
• salt - one tbsp. l. per liter of water;
• dry mustard - one tbsp. l. (per liter of water);
• honey (sugar) - 300 g;
• rye straw - a large bunch;
• currant leaves - 20 pcs.

For this recipe, the cooking time for apples is 30 days. They should be stored in a cool place. During the first week, we constantly check the brine level and add it when necessary. So, how to prepare soaked apples with mustard at home?

To prepare the syrup, stir the flour in cold (boiled) water. Next, pour two liters of boiling water over the flour mixture, mix thoroughly, set aside, and strain. After this, dilute with cold water, add sugar, mustard, and salt.

We put the apples in an enamel bucket (if there is one, then with the branches up. We line all the layers with currant leaves or rye straw. Then fill it with brine so that it completely covers the apples. Put pressure on top of the fruit.

Soaked apples with cloves and cinnamon

We suggest preparing soaked apples with mustard, the recipe for which, in addition to traditional ingredients, contains cloves and mustard. So, in this case we will use:

• kilo of apples;
• 10 black currant leaves;
• 10 cherry leaves;
• 1.5 liters of water;
• one and a half tsp. salt;
• about 100 g of honey (that’s 4 tbsp);
• 0.5 tsp. mustard seeds;
• 5 pieces. carnations;
• 0.5 tsp. cinnamon.

We select apples according to the rules described above. We wash them. We place the fruits with their tails up in an enamel pan, so that they are located as closely as possible next to each other. We wash the currant and cherry leaves well and place them on each layer of apples. To prepare the filling, put water on the fire, add honey, salt, cinnamon, and cloves. Bring to a boil, skim off the foam that the honey forms. Turn off the heat and cool for 15 minutes. Pour hot brine over apples. Soaked apples will turn out delicious if they are completely covered with the filling.

Cover the apples with a plate, but without any weight. It is very important that the apples are under the filling all the time and under no circumstances float up. We leave the pan with fruits in the room for three days. Room temperature will allow them to ferment a bit. Then we take them out into a cold room. Pickled apples will be ready in one and a half to two months.

Another option for soaked apples with mustard

To prepare these soaked apples with mustard, as usual, select apples without any defects and approximately the same size. Wash them thoroughly. This recipe allows you to soak the fruits in wooden, glass and ceramic containers. You can also use food grade polyethylene liner bags if desired. However, we will not argue that the most delicious apples are those in wooden barrels.

We prepare the following products:

• 10 kg apples;
• leaves of cherry, black currant;
• tarragon.

As for filling, you will need:

• five liters of water;
• 125 g rye flour;
• half a tbsp. l. mustard, sugar and salt.

Let's get started! We prepare the dishes. We sew a bag the width of the dishes with a 20-centimeter margin in length from natural white fabric. We put the bag into a container, line the bottom with tarragon (2 cm), black and cherry. We place apples on the litter in two rows with the stalks up, then a layer of greens, again apples, and so on until the container is completely filled.

Preparing the filling. We dilute the rye flour with water, add salt, mustard, sugar, pour boiling water, stir thoroughly, cover with a lid, let cool and brew.

Pour over the apples. We tighten and twist the ends of the bag, and place a circle with pressure on top. We try what happened in about 40 days.

Basics of storing soaked apples

To get high-quality aromatic soaked apples with mustard, first, after pouring the solution, they need to be placed in a warm place (temperature 15-20 degrees) and kept for 5-7 days. This is necessary to create favorable conditions under which it will accelerate. Then they are stored in a room with a temperature of 0-5 degrees. As a rule, you can eat apples after 35-40 days. But there are recipes with a slight deviation from this time interval in one direction or another.

Today I want to tell housewives how to prepare delicious soaked apples with mustard and honey for the winter. Apples can also be soaked with sugar, but it is honey that gives apples a special pleasant sweetness, and dry mustard added to the marinade makes the finished apples sharp, and thanks to mustard, apples remain firm after pickling (not loose like sauerkraut).

Hurry up to prepare soaked apples according to my recipe with step-by-step photos so that they have time to pickle for the New Year!

Ingredients:

• Apples – 3 kg;
• Mustard powder – 4 tbsp;
• Honey - 200 gr;
• Table salt – 80 g;
• Water – 4 liters.

Dear housewives, please note that not all varieties of apples are suitable for pickling. The most delicious sweet and tangy soaked apples are obtained from varieties: snowy calvi, Antonovka, golden, Slavyanka. For my recipe, I selected whole, blemish-free, medium-sized golden apples, ripe but not overripe. You can use any bee honey for the marinade to suit your taste (I used floral honey).

How to make soaked apples at home

And so, we begin to prepare the preparation by first rinsing the apples thoroughly under running water and immediately placing them in a container for soaking. I salted my apples in a large stainless steel pan.

Sprinkle dry mustard powder on top of the apples.

Then, we dissolve the salt in the honey liquid. This is the slightly yellowish marinade we have for apples.

Pour the marinade over the apples and lightly stir the mustard directly in the pan with your hands. If the mustard does not completely dissolve, do not be discouraged; during the process of pickling the apples, the mustard powder will “disperse.”

After this, you need to put pressure on the soaked apples with mustard and honey so that the fruits are completely immersed in the brine. I use an ordinary flat plate as a pressure, on top of which I place a jar of water.

Within two weeks the brine will change color, don’t be alarmed, this is normal during the pickling process of apples.

Exactly a month has passed and, finally, our delicious, sweet, sour and tangy soaked apples with mustard and honey are ready. Admire how beautiful they turned out!

You can store soaked apples for 3-4 months in a cool room. But usually my household eats this delicious autumn delicacy much faster.

Soaking vegetables and fruits for the winter is an old tradition that dates back to those times when housewives were not familiar with sterilization. Until now, products prepared in this way are popular in many families. Today we will share the best recipes for preparing soaked apples at home for the winter. You will learn how to cook apples in a barrel/jar with honey, sugar, horseradish and mustard.

There are a huge number of recipes for soaking for the winter, and a variety of containers are used for these purposes: glass jars, barrels, wooden tubs, etc. It is difficult to say that the taste of the product differs greatly depending on the type of container used. Rather, the main role is played by the spices and additional ingredients used during soaking.

Before we talk about any particular recipe, we should stipulate several rules common to each of them. Firstly, it is better to use small apples to make them easier to handle when cooking. Secondly, preference should be given to hard varieties (even unripe fruits can be used). Thirdly, apples picked for peeing should under no circumstances be immediately “used”: you need to let them rest for a while. Well, now you can start looking at the recipe. We will need:

• autumn variety apples – 7-8 kg;
• sugar – 0.5 kg;
• salt – 90 g;
• cherry, raspberry branches with leaves;
• currant leaves;
• lemon balm/mint.

Soaked apples with sugar

First of all, let's deal with the brine. To prepare it we need about 1 liter of water. Bring it to a boil, add salt and sugar, then stir until the bulk ingredients dissolve. Then dilute the boiling water with warm boiled water. So, the amount of apples used in this recipe will require about 5 liters of water.

Now we prepare the fruits. Wash the apples thoroughly and remove the stems. Then put half of all the branches and leaves in a deep pan/bucket, and put the apples on them. Place the rest of the branches and leaves on top. You can add 3-4 branches of lemon balm or 1-2 branches of mint to add a special aroma. Fill the apples with the prepared marinade to the top, place a flat board on top and a weight on it. Over the next 7 days, add water little by little. And after this period, put the apples in a cool place for a month and a half.

Advice. Under no circumstances should you pack the apples too tightly or try to compact them - the fruits should be positioned freely.

Soaked apples according to an old recipe (with horseradish)

This recipe is both simple and delicious. So, to prepare apples we need:

• apples – 5-6 kg;
• horseradish - 1 root;
• salt, sugar;
• mustard – 60 g;
• leaves of oak, cherry, black currant.

We sterilize jars. Place washed leaves on the bottom of the jars, then apples, and alternate layers of apples and leaves. We insert horseradish, cut into lengthwise pieces, into the free space of the jars. After filling the jars to the top with apples, pour mustard on them. Fill the jars with boiling water for 15 minutes and then pour it into a separate container (this will help you understand how much brine we need). Add another 250 g of water, salt, sugar to the container with the drained boiling water (at the rate of 2 tablespoons sugar and 2 times more salt for each liter of water). Mix well and wait until the brine boils.

While the brine is being prepared, the apples can be re-filled with boiling water, which will need to be drained before adding the brine. Fill the apples with brine (hot, but not boiling water) and cover with lids. Leave it for several days. Then we move it to a cool place.

Soaked apples with honey in jars

To prepare apples with honey, we need the following ingredients (all figures are based on 1 liter of marinade):

• salt – 15 g;
• honey – 35 g;
• rye flour – 20 g;
• blackcurrant branches;
• cherry and raspberry leaves;
• mint – 1-2 sprigs;
• cranberry/viburnum berries – 50 g.

First you need to prepare the jars: wash them thoroughly with soda and pour over boiling water. After that, we start filling them out. We put half of the currant branches on the bottom, then cherries and raspberries, then mint and viburnum berries. We place apples on this fragrant “carpet” (fill approximately half the jar), cover them with the remnants of fragrant branches and leaves. Then fill the jar to the top with apples.

Let's start preparing the marinade. Pour warm water over the flour, gradually stirring the mixture until the flour is completely dissolved. In this case, the consistency should be sour cream. Then boil water, add salt, honey, water and flour. Apples should be filled with cooled marinade. Close the jars and leave for about 7-8 days. When the fermentation process begins, the jars can be put away in a cool place for wintering.

Pickled apples in a barrel

Spicy soaked apples with mustard (in a wooden tub/barrel)

When soaking apples in a barrel/tub, it is important to properly treat the container. First, you need to thoroughly soak the barrel, then wash it in hot water and soda, pour boiling water over it and dry it thoroughly (if desired, you can fumigate it with sulfur).

Then the bottom of the barrel is covered with clean and scalded straw (without a hint of weeds). After that, apples are laid out in the barrel, which then need to be covered with straw, and a napkin or cotton cloth placed on top. Be sure to cover the barrel with oppression (the circle is under a weight) and fill it with marinade. Now let's look at the process of its preparation.

Advice. If the apple variety chosen for soaking is not very fragrant, then spices will help correct the situation. The following are used most often: parsnip, tarragon, mint, etc.

To prepare 1 liter of marinade we will need: sugar – 250 g; malt – 100 g; salt – 90 g; mustard (powder) – 1 tbsp. spoon.

Pour the malt into 1 liter of water and boil for about 10 minutes. Then remove the resulting wort from the heat, pour the remaining 9 liters of water into the container, add the remaining bulk ingredients and mix the mass thoroughly until all ingredients are completely dissolved. After this, pour the marinade into a barrel and leave it warm for a week. Then we transfer the barrel to a cold room.

This concludes our material. Be sure to try any of the proposed recipes and it will undoubtedly end up on the list of your favorite culinary recipes. Good luck!

Pickled apples: video

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

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

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

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

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

Soaked apples: a simple and quick recipe with sugar

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

Preparation:

1. We sort the apples carefully. Broken ones are not suitable for us, so we don’t even consider carrion as an initial product.

You should also not take large fruits. They should at least fit into the neck of a 3 liter jar. In addition, the smaller the apples, the tighter they fit into the jar.

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

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

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

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

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

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

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

Recipe for soaked apples in jars with honey

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

Ingredients for 3 three-liter jars:

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

Preparation:

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

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

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

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

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

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

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

Traditional recipe with rye flour

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

Ingredients:

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

Preparation:

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

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

You should get a liquid filling with good foam.

3. Fill the jar to the very top.

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

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

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

Homemade soaked apples with cabbage

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

Ingredients for 1 3 liter jar:

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

Preparation:

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

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

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

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

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

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

This snack will be ready to eat in a month.

These are the interesting cooking methods I have collected today. And I strongly recommend that you do not limit yourself to preparing apples only in the sweet version; be sure to try one of the proposed options.

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

Even in ancient times, our ancestors knew how to preserve various products for a long time. There are many ways - drying, pickling, salting, soaking, etc. Since that time, recipes for pickled apples have come down to us. This favorite delicacy from childhood is familiar to many. By soaking, apples retain their appearance and vitamins. Homemade pickled apples will delight you with an unusual taste thanks to different recipes.

In the recipe for soaked apples at home, it is better to choose autumn varieties of apples for preparation; they are harder and do not become limp after soaking. The well-known Antonovka variety is perfect for a recipe for pickled apples. Keep ripe fruits warm before rinsing.

Recipe for soaked apples at home Antonovka

Ingredients:

1. 1 kg apples;
2. water 1.5 - 2 l;
3. sugar 250 – 300g;
4. currant leaves.

Preparation:

1. We choose enamel or plastic dishes, it can be a deep pan or bucket. Wash it with soda and pour boiling water over it.
2. Take boiled water, not hot, and dissolve sugar in it.
3. We line the bottom with leaves, then apples without cuttings, and so on for each layer.
4. Fill with the resulting filling, cover with a large flat plate pressed down with a weight.

You can take a three-liter jar filled with water. Store in a warm place for a couple of days, then in a cool place. The apples will be ready in a couple of months. We remind you that apples absorb a lot of water, so the filling needs to be added frequently. There are several ways to soak apples; we’ll tell you more about them.

Soaked apples recipe in a barrel

Preparing in a barrel is the most proven and ancient method; this is how our ancestors soaked, salted and pickled food. This recipe for soaking apples is typical for residents of villages and villages. What do you need for the classic recipe for pickled apples?

Ingredients for a 5 liter barrel:

• Apples 5 kg;
• boiled water, chilled 5 l;
• sugar 500g;
• flower honey 350 g;
• cherry and currant leaves.

Cooking method in a barrel:

1. Wash our barrel;
2. put mixed leaves, they will give a special aroma;
3. Heat boiled water to 45 degrees and stir honey and sugar in it;
4. We stack the apples in layers and fill them with the resulting sweet brine;
5. You can press a large lid with a weight on top so that the apples are completely submerged.

The barrel should remain warm for up to five days; as soon as fermentation begins, we move it to the cellar. After a month, you can take a sample.

Soaked apples recipe in a bucket

A more convenient recipe for soaking apples for the winter in a bucket. This will save space and time.

Antonovka soaked in a bucket for the winter, recipe and composition:

1. Apples Antonovka variety 7 kg;
2. 7 liters of water per bucket;
3. sugar 1kg;
4. ground cinnamon 50g;
5. grape leaves.

Preparation:

1. At the bottom of a clean bucket we make a layer of leaves and apples alternately.
2. pour warm water with dissolved sugar and cinnamon.
3. close with a flat lid and press down with a weight, a mandatory action. Thanks to this, our apples will better absorb the filling and ferment faster.

The recipe for soaked apples in a bucket is quite simple, but if it is not convenient for you, you can resort to ordinary jars.

Soaked apples in jars recipe

The recipe for soaked apples in jars for the winter is convenient because they are easier to store and do not require sterilization. For the recipe for homemade pickled apples in a jar you will need the following ingredients:

• Late variety apples;
• sugar;
• salt;

Cooking process:

• We choose apples that are whole and not wormy;
• place tightly in a washed jar;
• in 1 liter of warm water add 3 tbsp. l of sugar and 3 tbsp. l of salt;
• pour the resulting solution into the apples and add cold water until full;
• Cover with a regular lid and place in a warm place for a couple of days.

The recipe for soaked apples for the winter can be varied with various spices and it is not necessary to make them sweet. You will be surprised how different the same apples can be in flavor!

Soaked apples with rye flour recipe

Another traditional recipe is “Recipe for soaked apples with rye flour.” Flour promotes a special fermentation process and imparts the taste of rye malt. These apples will be an excellent snack on the table on any occasion and will delight your guests.

For the recipe for homemade soaked apples with rye flour:

1. Apples;
2. 3 liters of warm boiled water;
3. sugar 150g;
4. salt one teaspoon;
5. rye flour 100g;
6. currant leaves.

Preparation:

We put apples in layers in a jar treated with boiling water, starting with the leaves and finishing with them. Dissolve salt and sugar in warm water and gradually add flour and break up the lumps. We get the solution and pour it over the apples, cover with gauze. A lid is not needed, our apples must breathe. Leave at room temperature for a month. Don’t forget to skim off the foam so that the apples don’t go sour.

We learned how to soak apples with rye flour using a fairly easy recipe, but there are even more interesting options.

Soaked apples recipe with pumpkin

You might be surprised at how you can soak apples and pumpkin, and the recipe is quite unusual.

Required ingredients:

1. 5 kg apples;
2. one medium pumpkin, preferably red;
3. cherry leaves.

Preparation:

1. Remove the seeds and peel from the pumpkin.
2. mode and go to cook.
3. Once ready, make puree.
4. The pumpkin itself is quite sweet and additional sugar is not necessary, but it is up to your taste.

For this recipe, you can take a plastic bucket, wash it well and put the apples in it after the leaves. Then pour them with still warm pumpkin puree, cover with a flat plate or lid and weigh it down.

Recipe for soaked apples with mustard

Recipes for soaking apples for the winter are not necessarily sweet. For example, they can be spicy, piquant, salty, and such apples are perfect for our favorite dishes. Thanks to a simple recipe for soaked apples for the winter, we can diversify our usual diet.

Soaked apples recipe with mustard, composition:

• Apples 1kg;
• water 2.5 l;
• sugar 200g;
• salt 1 tsp;
• mustard powder 2 tbsp.

Preparation:

1. Boil water, dissolve salt and sugar, add mustard;
2. Place the apples in a clean jar, fill them with warm brine and close with a rubber lid.
3. put in a warm place and leave for 30 days.

With this recipe for soaked apples with mustard, you will get a sweet and spicy appetizer that goes perfectly with a side dish of pork ribs.

For this simple recipe, we make regular soaked apples with mustard, but we offer you another option.

Homemade soaked apples with mustard recipe No. 2. We will need:

1. Boiled water;
2. dry malt – 100g;
3. salt – 150g;
4. dry mustard – 150g;
5. sugar – 300g;

We start the cooking process with malt. We dilute it in 350 ml of cold boiled water, mix well and pour in another liter of boiling water. Leave for 15 minutes and be sure to strain.

To pour, add salt, sugar and mustard to hot water, stir until dissolved and pour in the prepared malt solution.

Place the apples in a bucket in layers with grape leaves and fill with the resulting filling. Cover with a lid and weight. Leave for 45 days.

Soaked apples recipe with malt

Apples with malt and mustard are of course good, but not for everyone, because not everyone is suitable for spicy. For the usual recipe for soaked apples with malt, we take the same ingredients only without mustard.

Add malt, salt and sugar to boiling water and pour the resulting slightly cooled solution over the apples. At the same time, we also place them in a bucket along with the leaves in layers and press them down with a lid and a weight.

Recipe for soaked apples with honey

The recipe for apples in honey for the winter is a real find for those with a sweet tooth. The apples are rich and have a pleasant amber color. The recipe for soaking apples will take you no more than 30 minutes.

Compound:

• sugar 300 gr;
• honey 200 gr;
• water 2.5 l;

The amount of ingredients is given for one 3-liter jar. It is better to take apples from the Antonovka variety.

Take boiled water, slightly cooled, and dissolve sugar and honey. Place the apples in a clean jar and fill with sweet brine. Seal with a lid. Leave it in a cool place for a month.

If you add mustard to honey, it will give the apples a spicy taste.

Soaked apples recipe with mustard and honey, composition:

1. Apples 1 kg;
2. honey 300 gr;
3. mustard 100 gr;
4. sugar 2 tbsp;
5. Water 3 l.

Cooking method:

Wash the apples and place them on the bottom of the pan, add one liter of water and sprinkle with mustard. In another container, boil 2 liters of water, let it cool and dissolve sugar and honey in it. Add the resulting filling to the apples with mustard and press them down with a lid and a weight. Leave in a warm room for up to three days, then store in a cool place for up to a month.

For an exquisite taste, we offer a recipe with mint, which is perfect for the New Year's table.

Soaked apples recipe with mint

Compound:

• Apples;
• 200 g honey;
• 300 g sugar;
• currant, cherry and mint leaves;

Urine process:

1. We make the filling; to do this, stir honey and sugar in warm boiled water, bring until dissolved and add flour without lumps;
2. In a convenient container, first do:

• the first layer of currant and cherry leaves, then apples, mint on them.
• We also start the second layer with cherry and currant leaves placed on mint, then apples and mint again.
• and repeat this until the end. The filling recipe is given for 3-5 liters of water. Pour in the apples and press down with the lid, placing a weight on top.

Recipe for soaked apples in cabbage

Apples can be not only sweet or spicy, but also salty. They are suitable not only for sweet soaking, but also for pickling. The recipe for soaked apples with cabbage is perfect for lovers of various pickles.

Ingredients:

• Apples 3 kg;
• 2 medium heads of cabbage;
• 3 carrots;
• salt 500g;
• sugar 3 tbsp.

Preparation:

We prepare the cabbage as for fermentation. Mix salt and sugar into boiled water. Place the apples on the bottom, starting with the cabbage mixed with carrots. Fill with brine and close with a lid. They need to be kept warm for two weeks, then in the cold for the same amount of time.

With the recipe for soaked apples in cabbage, we get an excellent snack.

Soaked apples recipe with straw

Another way of soaking apples has come to us from time immemorial. In private houses, of course, it is more convenient to do it in barrels; in an apartment we will resort to a bucket.

Recipe for soaked apples with rye straw, what we need:

1. Apples 5-7 kg;
2. rye straw one bunch;
3. currant leaves;
4. salt 2 tbsp;
5. sugar 3 tbsp;
6. honey 500g.

Cooking process:

1. First fill the straw with boiling water;
2. After cooling, remove the straw;
3. Add sugar, salt and honey to the same water, stir until dissolved;
4. put the first layer of straw in a bucket, then apples, currant leaves, and so on each time;
5. fill with brine and add more boiled water until full;
6. Cover with a lid and place a jar of water on top.

Soaked apples recipe with viburnum

Viburnum is a wonderful berry that is used in decoctions for colds and various diseases. After all, it contains a large amount of vitamin C. Viburnum is perfect for soaking apples.

For cooking we will need the following products:

• Apples 2 kg;
• viburnum juice 2l;
• water 1l;
• sugar 1kg;
• salt 100g.

Preparation:

• Stir sugar and salt in a liter of water, combine with viburnum juice;
• Place the apples in jars and fill with the resulting filling;
• Press down with a lid and place in a cool place.

Soaked apples recipe with horseradish

For this recipe we take both the leaves and the root of this wonderful root vegetable. Apples with horseradish taste quite sharp.

We will need:

• Horseradish leaves and root;
• mustard 100g;
• apples 5kg;
• salt and sugar 3 tbsp each;
• cherry leaves.

How to cook:

• We prepare the jars and sterilize them;
• Dissolve salt, sugar and mustard in water;
• cut horseradish root into rings;
• put horseradish leaves, chopped root, apples, then cherry leaves in jars and so on for each layer;
• pour hot brine and screw on the lid;
• Turn over and cover with heat.

Such different recipes for the same fruit will show you how different tastes can be. There is a recipe for every lover!