Methods for rinsing apples. Recipes for pickled apples at home for the winter

Nowadays, pickled apples have lost their former popularity. I suspect that many young people do not even know about the existence of this type of homemade preparations. But in vain. Soaked apples are prepared simply and not very long. It is worth falling in love with their taste once in order to become a connoisseur of this product forever.

In addition to the fact that pickled apples are delicious, they also have a number of useful properties, I will list just a few of them:

• improvement of appetite;
• stimulation of digestion;
• very useful for colds.

There are an incredible number of recipes - many combine soaked apples with lingonberries, mountain ash and even cinnamon. To prepare the marinade, in addition to traditional ingredients such as water, salt and sugar, honey and fresh herbs from the garden are often used.

What kind of apples are suitable?

To prepare pickled apples according to the classic recipe, you must follow these recommendations:

1. Best suited for urinating varieties: Antonovka, Pepin, Titovka.
2. Preference should be given to apples of late varieties.
3. Only fresh, firm apples without visible damage should be selected.
4. You can soak apples in wooden barrels, in ceramic, glass and enameled dishes without chips.
5. Soaked apples of sweet varieties tend to keep longer.

Cooking conditions:

• Apples should be soaked at a constant temperature from +15 to +22 C.
• Make sure the marinade completely covers the fruits during this time.
• In order for the marinade to penetrate better, the peel of each apple is pierced in several places with a toothpick or a small knife.
• Once a week, do not forget to remove the resulting foam and rinse the load.

Ready pickled apples are stored at a temperature of +4 to +6 C.

Soaked apples in 3 liter jars

At home, it is most convenient to make blanks in large glass jars. 5 kg of fresh apples are thoroughly washed under running water. After that, prepare the marinade. To do this, bring 2.5 liters of water to a boil and add to the composition of 1 tbsp. l. salt and 1 tbsp. l. granulated sugar. Boil literally 1 minute, after which the fire is turned off and the marinade is allowed to cool gradually.

Whole apples, along with the stalks, are tightly packed in three-liter jars, after which they are poured to the top with still hot marinade.

Soaked apples with mustard

To prepare the workpiece, we need 10 liters of water, 1 glass of granulated sugar, 100 g of salt and 3 tbsp. l. mustard. Completely dissolve granulated sugar, salt and mustard in water and put the pan on the fire. Bring to a boil, hold for no more than 1 minute and turn off the gas. The marinade is ready.

At the bottom of three-liter jars, put clean straw, cherry and blackcurrant leaves (you can put all the components at once or what is). Place the apples tightly on top, then fill the jars with marinade to the top.

Soaked apples with cabbage

To prepare this recipe, we need 4 kg of white cabbage, 3 kg of medium-sized apples, 2 larger carrots, 3 tbsp. l salt and 2 tbsp. l. granulated sugar.

At the first stage, apples and cabbage should be thoroughly washed. Carrots are washed, peeled and rubbed on a standard grater. The cabbage is finely chopped. Chopped carrots and cabbage are mixed together, salt and granulated sugar are added to the composition, after which they are strongly squeezed by hand until juice appears.

Apples are tightly laid in a wooden tub or enamel pan, shifting each layer with the vegetable mixture obtained above. Place cabbage leaves on top. The composition is poured to the top with cold brine (1 tablespoon of granulated sugar and 1 tablespoon of salt are added to 1 glass of cold boiled water).

An inverted plate of the desired diameter is placed on top, and oppression is placed on it (use a stone of a suitable size). At room temperature, apples are wetted for 2 weeks. Then they are transferred to a cooler room, where they are kept for another 2 weeks. After that, the product is ready for use.

Be sure to try your own pickled apples. The whole family will appreciate the new dish, and it will become a tradition.

Pickled apples are an amazing product, for the preparation of which fresh apples are soaked in a composition consisting of water, salt and sugar with the addition of spices. In the recent past, many housewives made pickled apples, especially in rural areas. Over the years, the popularity of the dish has faded slightly. Despite this, some hostesses still delight families with this delicacy and know how to ferment apples at home for the winter.

The procedure for preparing pickled apples is similar to salting. Apples contain lactic acid. At the end of the leaven, the structure of the substance changes, and alcohol is obtained from the acid. Thanks to natural preservation, fruits retain their benefits and taste. Let's talk about cooking treats by looking at the best step-by-step recipes.

Calorie pickled apples

The calorie content of pickled apples is 40-70 kcal per 100 grams. The final indicator is determined by the products used to prepare the marinade.

Pickled apples are famous for their pleasant taste, but these are not all the advantages of the workpiece. Regular consumption of pickled apples brings great benefits to the body. The product has a low fat content, and the vitamin composition practically does not change during urination.

Soaked apples saturate the body with ascorbic acid, biotin and B vitamins. There are also many useful minerals in the preparation.

Pickled apples - a classic recipe for the winter

Autumn varieties of apples are suitable for urination, characterized by a sweet and sour taste. Among them are Antonovka, Anis, Pepin, from which we usually cook charlotte. If you are going to pickle apples at home, use ripened fruits. After picking, leave the fruit warm for a while, then use it for cooking according to the classic recipe below.

Ingredients:

• Water - 1.5 liters.
• Honey or sugar - 4 tablespoons.
• Currant and cherry leaves - 1 handful.
• Salt - 1.5 teaspoons.
• Cinnamon, cloves, mustard seeds - to taste.

Cooking:

1. First, sort out the apples. It is advisable to choose intact fruits that need to be washed in water.
2. Put currant and cherry leaves at the bottom of the container. Arrange the apples on top, tails up. After two rows, lay out the currant and cherry leaves again. Repeat the process until you run out of fruit.
3. Start filling. To do this, put the ingredients indicated in the recipes in boiling water. After boiling for two to three minutes, remove from heat and cool to 35 degrees. Pour apples with syrup.
4. Put a load on top so that the fruit is completely covered by the filling. Put in a warm place for two days. When fermentation begins, move to a cold place. After one and a half to two months, pickled apples are ready for use.

Videos cooking

Classic pickled apples are made in an elementary way. Of course, the household will have to wait a bit until the delicacy is ready, but the result compensates for the time spent with excellent taste.

Pickled apples Antonovka in a barrel

For the recipe, you will need ripe apples of the Antonovka variety, from which you also get excellent compote for the winter. If the fruits are not ripe, leave them in a warm place for a few days. Our ancestors used wooden barrels for pickling. If there is no such dish, use a regular jar that closes tightly.

Ingredients:

• Antonovka - 5 kg.
• Sugar - 2 cups.
• Rye flour - 1 cup.
• Salt - 3 tablespoons.
• Currant and cherry leaves - 10 pieces each.
• Lingonberries - 1 handful.

Cooking:

1. Put a large pot on the stove, pour 10 liters of water, bring to a boil. Then remove from heat and cool slightly. Send sugar, salt and rye flour. Stir to break up lumps. Leave to cool.
2. Put currant and cherry leaves at the bottom of the barrel. Then a layer of Antonovka and again leaves. When finished laying out the fruit, pour the prepared syrup. Put a load on top and leave it warm for two weeks.
3. Skim off the resulting foam every day. Top up the syrup so that the apples are completely covered with it. After two weeks, transfer the workpiece to a cold place to slow down the fermentation process.
4. After 40 days, the apples are ready to eat. You will be pleasantly surprised by their taste. Keep the treat refrigerated until spring.

Video recipe

As in the first case, cooking pickled apples in a barrel at home is time consuming. But given the taste of the finished delicacy and the long shelf life, this is nothing.

Apples Snow Calvil in a jar

Snowy Calvil is a variety that appeared thanks to the efforts of Ukrainian breeders. Today, Snow Calvil is grown in many countries, including Russia. Soaked apples are a delicious preparation, for the preparation of which pots, buckets and barrels are used. However, in urban conditions, not every housewife has such a container, and it is problematic to choose a suitable place for storage. In this case, it is more practical to use banks.

Ingredients:

• Water - 5 liters.
• Rye bread - 0.5 loaves.
• Apples.
• Cherry and currant leaves.
• Ground cinnamon - 2.5 g.

Cooking:

1. Cut the bread into small pieces, put on a baking sheet and put in the oven. Dry until golden brown. Pour boiling water over the “rye croutons”, add cinnamon and set aside to cool.
2. Lay leaves on the bottom of clean jars, lay Snow Calvil on top. Add bread brine to each jar. Cover the containers with gauze or a loose cloth. After fermentation, move the apples to the cold.

Agree, it is more convenient to harvest pickled apples in jars than in a bucket or barrel. And if you are not afraid of experiments, make changes to the recipe. In particular, I advise you to replace sugar with honey, and instead of bread brine, use diluted rye flour or kvass. Just do not overdo it with the amount of currant leaves, otherwise the treat will turn sour.

There are a considerable number of recipes for making pickled apples. And each has advantages and disadvantages, but if done correctly, the result will never disappoint. And the following tips will help in this.

• For harvesting for the winter, use ripe apples without damage and worms. Pickle small fruits whole, and cut large ones into quarters.
• Use a clean container for urination. Be sure to clean the pot, bucket or jar with soda, then rinse with boiling water.
• Remember, no matter how you soak, apples absorb the brine. Therefore, check the container regularly and add liquid if necessary. Otherwise, damage to the product cannot be avoided.
• To bring out the taste of apples, add a few sprigs of lavender, mint, or

Soaked apples in Russia were considered one of the most delicious winter preparations. Along with sauerkraut, pickles and mushrooms, apples were served both on the festive table and for everyday meals. Today, rarely does anyone wet apples on their own, because they can be bought on the market. But if you have a cool basement, then try cooking this real delicacy. Wetting apples is not difficult at all.

Which apples are suitable for urination

Only apples of late varieties, with very dense pulp, are suitable for harvesting. They behave best in barrels and jars: Titovka, Pepin, Antonovka, Anis. Choose apples of the same size and completely whole. Not even the slightest crack or dent is allowed. Damaged apples at the point of impact will begin to rot and spoil the entire workpiece.

It is better to take wooden containers for urinating - these are small barrels. If the house does not have a basement, then apples can also be prepared in glass jars, but they will need to be kept in the refrigerator. You can also use ceramic barrels.

How to soak apples with salt and sugar

This recipe is the easiest because it uses the most common ingredients:

• Dissolve salt and sugar in cold water. For 5 liters of liquid, take 60 grams of salt and sugar. Mix the brine well so that no grains remain at the bottom.
• Place whole apples in three-liter jars and layer them with any leaves (cherry, currant, mint, raspberry). Take 10 leaves for each jar.
• Fill the apples with brine and cover the jars with nylon lids. Keep the apples at room temperature until the liquid turns cloudy. Turbidity indicates that the fermentation process has begun in the banks.
• After the brine becomes cloudy, transfer the jars to the cold.
• Keep the jars in the basement or refrigerator for at least a month and a half. That is how long it takes for apples to be saturated with brine and become sweet and sour with a pleasant yeasty aftertaste.

How to wet apples with honey

An old Russian recipe used by our ancestors. These apples are best harvested in wooden barrels - because of the smell of wood, they will be even tastier:

• Make a filling of 10 liters of cold water, 150 g of coarse salt, 300 g of honey and 100 malt. The latter can be replaced with rye flour.
• Fill a twenty-liter barrel with apples. Be sure to layer them with fresh cherry and blackcurrant leaves.
• Pour apples with liquid and cover with a wooden circle. Install oppression on it (a jar of water or a cleanly washed stone).
• First, keep the barrel in that part of the basement where the temperature is kept from 15 to 18 degrees.
• After two weeks, move the barrel to a colder room (10-12 degrees).

Apples can be tasted in two to three months.

How to wet apples with cabbage

Apples go well with cabbage, especially if you take Antonovka. Cabbage acquires the aroma of these fruits, and apples due to cabbage are very crispy. So:

• Chop 4 kg of winter cabbage.
• Grate 3 large carrots.
• Mix the vegetables and add 3 tablespoons to them. salt and 2 tbsp. Sahara. Grind everything until juice is released.
• Put wet cabbage with carrots in a ceramic barrel and spread medium-sized apples between them. Apples take about 3 kg.
• Lay oppression on cabbage - a flat plate with a jar filled with water.
• Take the keg to a place where room temperature is kept.
• After 3-4 days, check the fluid level. If the top layer is dry, then add a little brine (1 cup water + 1 tablespoon salt + 1 tablespoon sugar).
• After 2 weeks, move the keg to a cooler place (balcony or basement).

Apples with cabbage will be ready in one month. This cabbage is best served as an appetizer and served with apples, cut into slices.

If you live in the country and you have barley straw, then cook pickled apples according to a real old recipe. How, see below.

The recipes will allow every family to enjoy delicious apples at any time of the year. To make homemade preparations, choose fruits that have dense pulp and a sweet and sour taste. The best options for conservation for the winter are varieties such as Pepin Saffron, Anis and Antonovka.

How to wet apples

For urination, it is necessary to take the most ripe apples. If the fruits of the fruit tree have not yet ripened, they must be kept for a certain time at a warm temperature before starting the process: for example, it is recommended to leave autumn varieties for several days, and winter varieties for at least two weeks. If you are interested in how to soak apples for the winter, then know that, first of all, you need to prepare wooden barrels or tubs, the volume of which is at least 10 liters. Wooden containers can be replaced with glass containers of the same volume, hermetically sealed.

Peeling apples at home in a tub

Before starting conservation, the tub must be soaked in water at room temperature, after which it should be thoroughly rinsed. To prepare the container for long-term storage, scald it with boiling water, this will eliminate all possible microorganisms. Upon completion of all actions, lay a layer of scalded rye or wheat straw on the bottom of the barrel. This component prevents damage to soaked apples, gives them an amber hue and an unusual aroma.

How to soak apples in jars for the winter

Homemade pickled apples can be made using ordinary liter or three-liter jars - this method is considered the easiest. When cooking, it is better to supplement the preparation with various aromatic herbs, for example, currant bush leaves or mint. For brine fermentation, it is recommended to take kvass powder, then after a couple of months you can enjoy a delicious soaked apple garnish. It is worth noting that the workpiece should be served with cucumbers, sauerkraut and lingonberries.

Easy Pickled Apple Recipe

Who will refuse to eat fruits in winter, and even if they are soaked with red rowan? To prepare one of the simplest preparations for the winter, you must have:

• ripe apple fruits - 2-3 kg;
• rowan - 400 g;
• sheets of currant bush - 1 handful;
• honey - 50 g (calculation per liter of water);
• salt - 5 g.

Cooking will not take much time:

1. Lay the fruits of the apple tree in layers inside a clean jar, between them there should be rowan berries. The tails of the fruit should look up, so they ferment faster and soak in the marinade.
2. Make a brine: dissolve salt and honey in boiled water (it can be replaced with granulated sugar if desired).
3. Pour the liquid to the top so that it completely covers the components.
4. Cover the container with gauze, remove and wait until the products ferment.
5. After a few days, remove the excess foam from the jar.
6. Cover the container, hide in the cellar for a month or a half.

How to make pickled apples with mustard

At home, this preparation is easy to make. To make pickled fruits according to the recipe, you will need the following products:

• apple fruits - 5 kg;
• water (normal) - 10 l;
• leaves of a currant bush;
• mustard - 3 tbsp. spoons;
• sugar (sand) - 1 cup;
• salt (preferably iodized) - 100 g.

Ripe apple fruits will turn into soaked if you do just a few things:

1. In a container filled with water, put salt, granulated sugar, mustard. Bring the mixture to a boil, then let cool.
2. Line the bottom of a saucepan or barrel prepared for urination with currant leaves, lay apples, pour cooled brine.
3. It is necessary to infuse the container before hermetic sealing for up to three weeks: the first 7 days - at room temperature, the rest of the time - in a cool place.

Apples for the winter with cabbage in a barrel

Soaked fruits can provide you with the necessary vitamins and minerals in the winter. With such processing, the taste of apple fruits is not lost, on the contrary, it becomes more piquant and refined. To get delicious pickled fruits for the winter, stock up on all the necessary ingredients first. So, you will need:

• apple fruits - 3 kg;
• carrots - 4 pcs.;
• granulated sugar - 2 tbsp. spoons;
• cabbage - 4 kg;
• salt (preferably iodized) - 3 tbsp. spoons.

The canning process consists of the following steps:

1. Wash and shred the cabbage thoroughly.
2. Peel the carrots, grate it (large).
3. Mix the prepared vegetables, adding more salt, sugar. Remember to harvest with your hands so that the shredded cabbage releases the juice.
4. Wash the fruits of the apple tree, put them in a bowl (where the urination process will then take place), and fill the gaps between them with vegetables.
5. Lay a layer of cabbage leaves (2-3 cm thick) on top of fruits and vegetables.
6. Pour the ingredients with the juice that the cabbage gave. If it does not cover the contents, add another glass of cold water (previously adding one tablespoon of salt and sugar).
7. Again cover the future soaked fruits, vegetables with whole cabbage leaves, put a plate on top, press it with a load. Leave for two weeks at room temperature, then move the dishes for the same time, but in a cool place.

Preservation of apples for the winter with mint and honey

The taste of pickled apples with aromatic additives will be appreciated by every member of your family. Dessert can be eaten by everyone, even those who consider the calorie content of the foods they eat. To prepare an unusually tasty and healthy treat, you will need:

• apple fruits - 3-5 kg;
• mint leaves, cherries, currants;
• water - 10 l;
• honey - 300 g;
• salt - 150 g;
• rye flour or malt - 100 g.

To get fragrant pickled fruits for the winter, you need:

1. Put the leaves of a currant bush on the bottom of the prepared container with a thin layer, lay 2 layers of apple fruits on top.
2. Cover the contents of the container with a thin layer of cherry leaves, then apples again, then cover them with mint and repeat 2 layers of apple fruits again.
3. Lay the remaining leaves on top of the apple layer, add a couple of sprigs of mint.
4. Cover the container, and put the load on top.
5. You can make a brine: boil water, dissolve salt, honey, flour in it. Leave until completely cool.
6. Pour the well-mixed solution to the soaked fruits, while not removing the load. It is important to ensure that when soaking the object holding the oppression is completely covered with liquid, otherwise the preservation will deteriorate.
7. Keep the future delicacy at a temperature of 15 to 18 degrees, about 4-6 weeks.

Canning whole apples with lingonberries

Soaked apples can be made in glass bottles, enameled buckets or a saucepan. The advantage of this dish is that all the ingredients retain their vitamins, because they are not subjected to heat treatment. For canning you will need the following ingredients:

• apple fruits - 5 kg;
• lingonberries - 0.5 kg;
• granulated sugar - 0.5 kg;
• grape leaves - 0.5 tbsp.;
• plain water - 2.5 liters (if necessary, you can increase).

Soaked blanks at home should be done like this:

1. Thoroughly wash the berries and fruits, then put them in the prepared container. If you use a wooden barrel, then you must first prepare it: scald it with boiled water only, cover the bottom with straw or grape, currant or cherry leaves.
2. Spread the apples with the stalks up, while pouring each layer with berries. Before repeating the layers, you can lay sheets from the bushes.
3. Close the surface with the selected leaves, because it will be necessary to put oppression on top.
4. Prepare filling: dissolve sugar in boiling water, cool.
5. Pour the contents of the container with cold sweet liquid, put oppression.
6. You can take the workpiece to a place where the air temperature is below room temperature. If you soak apples in a barrel, then it is better to immediately put it in the place where it will be stored.
7. It is necessary to cork the container after the foam stops rising. This will happen in about 10 days.

Video: how to soak apples with barley straw and plant leaves