A tub with pickled apples. Recipe for pickled apples for the winter. Soaked apples with rye and celery

Wetting apples is a simple, but very reliable, old way of harvesting apples for the winter. Since ancient times, late varieties of apples have been soaked in large oak barrels along with pure rye straw, malt or rye flour with the addition of currant leaves, cabbage and cherries, and then enjoyed a juicy, sour-spicy apple flavor until next summer. Nowadays, apples are soaked most often not in barrels, but in buckets or in deep enameled pans. We bring to your attention five recipes for urinating apples in buckets to choose from.

Soaked apples with cabbage and carrots in a bucket for the winter

Cooking time - 1.5 hours.

Servings - 10 liters.

To prepare not only a delicious snack, but also a vitamin supply for the winter for the whole family, ferment apples in a bucket along with white cabbage and carrots - over time, an increased amount of vitamin C is formed in this preparation, which, as you know, is an excellent protective agent against any colds and flu and also perfectly boosts immunity. The recipe is designed for 10 liters of the finished product.

1 hour. 30 minutes. Seal

Bon Appetit!

Advice: a bucket of apples and cabbage can be taken out into the cold even after 3-4 days, if it was in a very warm room, otherwise the cabbage will turn too sour. In a cold room, cover the bucket with a lid, and sprinkle the cabbage on top under the lid with salt so that mold does not form. Apples and cabbage can be eaten no earlier than after 4 weeks.

Soaked apples with honey in a bucket

To get not sour, but sweet apples by urinating, for this they need to be soaked with honey. Neither adults nor children will refuse such an unusual fruit delicacy!

Ingredients:

• Apples - 1 bucket.
• Natural honey - 0.5 l.
• Water - 6 liters.

Cooking process:

1. In a well-washed enameled bucket, put washed and dried apples (preferably late varieties), apples should not lie too tightly, otherwise they will crush and crush each other.
2. Boil water and cool to a warm state, and then add salt and honey to it, stir well. Remember that honey loses its healing properties when heated to 50 degrees, so the water should not be hot.
3. When the filling has cooled, add it to the apples. Keep in mind that all apples must be completely immersed in the filling, so you need to make oppression from above: put a large diameter plate, and put a jar of water on it.
4. Apples should ferment in the filling for at least 5-7 days at room temperature, and then take the bucket of soaked apples to a cold place (to the balcony, to the pantry, to the cellar) and cover with a lid.

Bon Appetit!

Advice: to prevent apples from spoiling, pour boiled cold water with honey and salt into a bucket from time to time, because apples actively absorb liquid when they begin to ferment. Apples must be stored completely submerged in the filling, otherwise they will spoil quickly.

Soaked apples in a bucket at home - a classic way

We invite you to try the most common folk way of urinating apples with sugar, salt and fragrant raspberry, mint and cherry leaves. As a result, you will have fragrant apples - feel free to serve them on any table as an excellent fruit dessert!

Ingredients:

• Apples - 1 bucket.
• Cherry, raspberry, mint leaves - as needed.
• Coarse salt - 3 tbsp. without a slide.
• Granulated sugar - 0.4 kg.
• Water - 6 liters.

Cooking process:

1. At the bottom of a well-washed enameled bucket or large saucepan, put cherry, raspberry and mint leaves, which must be thoroughly washed in advance under running water and poured over with boiling water.
2. Next, lay apples to the middle of the bucket, and then a layer of leaves.
3. Place the apples on top of the leaves again, this time all the way to the top of the bucket, and then cover the apples with the leaves.
4. Boil 6 liters of water, dissolve salt, sugar in it and cool the water.
5. Pour apples with cold filling, cover with a plate and place oppression on it from a jar of water or a heavy, clean stone.

1. Apples should ferment in the filling for at least a week at room temperature. Add water with salt and sugar to the bucket as needed, as the apples will actively absorb the filling - it is very important to ensure that all the apples are immersed in the filling, otherwise they will spoil.
2. Then, after 5-7 days, take out a bucket of pickled apples to a cold place (cellar, balcony, pantry) and store under a lid. Apples will be ready in 1-1.5 months.

Bon Appetit!

Advice: medium-sized apples of such varieties as antonovka, pepin or anise are better than others for soaking. After the apples are taken from the tree, they need to be kept indoors for 3-4 weeks to fully ripen and become more fragrant. In order for apples to be well stored in finished form, select only fully ripe, juicy fruits for urination without wormholes and other damage.

Soaked apples in a bucket at home with rye straw

Steamed rye straw has long been used to soak apples, it helped the brine to ferment faster and saturate them with its unique herbal aroma, resulting in excellent sweet and sour pickled apples that were excellently stored in brine for many months.

Ingredients:

• Apples - 1 bucket.
• Rye straw - as needed.
• Mustard powder - 1 tbsp. without a slide.
• Granulated sugar - 0.4 kg.
• Water - 6 liters.

Cooking process:

1. Steam clean, dry straw with boiling water for 30 minutes to make it soft, make sure that the straw is completely immersed in boiling water.
2. At the bottom of a well-washed enameled bucket or large saucepan, lay the steamed straw in a not too thin layer, and put a layer of apples on top of it to the middle of the bucket.
3. This is followed by a layer of steamed straw, and then again apples to the top of the bucket.
4. Lay a layer of straw again on top of the apples, it should cover all the apples well.
5. Add salt, mustard powder and sugar to warm boiled water, then let the brine cool. Pour cold brine over apples.
6. Cover the bucket of apples with a plate and put pressure on it from a jar of water (you can also use a clean, heavy stone).

1. Apples should wander in the filling for 5-7 days at room temperature. The bucket should be in a dark place. Add water with salt and sugar to the bucket as needed, as the apples will actively absorb the filling.
2. Then take out a bucket of soaked apples in a cold place (balcony, pantry, cellar) and store under a lid. Apples will be ready in 1-1.5 months.

Bon Appetit!

Soaked apples in a bucket with rye flour and herbs

At home, it is not difficult to cook apples soaked in brine with rye flour with the addition of any herbs, for example, mint, currant and cherry leaves, rosemary and oregano. It will turn out tasty and fragrant - it's checked!

Ingredients:

• Apples - 1 bucket.
• Any herbs and leaves - as needed.
• Rye flour - 1 cup.
• Coarse salt - 150 gr.
• Granulated sugar - 1-2 tbsp.
• Water - 6 liters.

Cooking process:

1. At the bottom of a well-washed enameled bucket or large saucepan, put clean currant leaves scalded with boiling water, cherries and any spicy herbs of your choice, such as oregano, mint, lemon balm and rosemary.
2. Next, to the middle of the bucket, lay clean apples (medium-sized late-ripening varieties).
3. This is followed by a layer of leaves and herbs, and then - again apples to the top of the bucket.
4. On top of the apples, again lay out a layer of spicy herbs and currant and cherry leaves, they should completely cover all the apples.
5. Add salt, sugar and flour to warm boiled water, stir and let the brine cool. Fill the apples with cold brine to the very top.
6. Cover the bucket of apples with a plate and put pressure on it from a jar of water or a stone.

1. Apples should wander in the filling for at least a week at room temperature, but it is better to stand in a bucket in a dark place. Add water with salt, flour and sugar to the bucket as needed, as the apples will actively absorb the filling at the beginning of fermentation.
2. After 7 days, take a bucket of pickled apples to a cold place (to the balcony, to the pantry or to the cellar) and store them under a lid. Apples will be ready in 1-1.5 months.

Soaked apples in a bucket with cabbage

Apples prepared according to this recipe are not considered as a dessert, but as an excellent snack for alcoholic drinks.

Ingredients:

• Apples - 5 kg.
• White cabbage - 5 kg.
• Fresh carrots - 4 pcs.
• Sugar - 5 tablespoons
• Salt - 6 tbsp.

Cooking process:

1. Using a coarse grater, chop the cabbage and carrots.
2. Wash the apples thoroughly, sort the fruits, choosing the most juicy and dense.
3. Put a piece of cabbage on the bottom of the bucket, and put apples on top. Alternate similar layers until the ingredients are completely finished.
4. Bring water to a boil in a separate saucepan. Pour salt and sugar into it.
5. Pour apples with cabbage filling. Cover with a lid, put oppression on top so that the fruit does not float.
6. After 2-3 days, put in a cool place.

You can taste the product in a month.

Soaked apples with cranberries

Ingredients:

• Apples - 10 kg.
• Cowberry - 250 gr.
• Sugar - 200 gr.
• Salt - 50 gr.
• Rye flour - 100 gr.
• Blackcurrant and cherry leaves - 10 pcs.
• Boiled water - 5 liters.

Cooking process:

1. Boil the required amount of water, add salt and sugar. add rye flour and mix thoroughly. Wait for complete cooling.
2. Put a piece of fruit leaves on the bottom of the bucket. Arrange apples in layers, sprinkle with lingonberries.
3. Pour the resulting dish ready. Brine cooled to room temperature.
4. Lay the rest of the fruit leaves on top and set oppression.

Apples soaked with cranberries should be kept in a cool place during the entire cooking period. The maximum temperature is 15 degrees. The dish can be tasted after 3-4 weeks.

The easiest way to cook pickled apples

This option for cooking pickled apples can be called a classic. There are no foreign ingredients in the composition, and the fruits themselves are incredibly juicy and appetizing. The cooking process does not require special knowledge and skills, it is very simple.

Ingredients:

• Apples - 1 bucket.
• Sugar - 500 gr.
• Salt - 5 tbsp.
• Leaves of white cabbage.

Cooking process:

1. Wrinkled and rotten fruits should be removed, because they can affect the cooking process. Rinse whole and firm apples under running water and dry with a towel. If time permits, you can wait until they dry naturally.
2. At the bottom of the bucket spread cabbage leaves so that they cover the entire bottom.
3. Cooked fruits are laid on top of the cabbage and re-covered with foliage.
4. Start preparing the marinade. To do this, sugar and salt are dissolved in water. The resulting liquid must be cooled to 38 degrees, and then pour apples into it.
5. The cabbage leaves are also laid out as the last layer.
6. To make the apples cook faster, they put oppression on top.

Bon Appetit!

If you had a good harvest of apples, then similar questions were probably born in your head. What to do with all this? What would you like to cook from apples besides pies, jams and compotes? Is it possible to prepare them in some unusual way for the winter? If there were such thoughts, then here is an article on urinating apples for you.

Soaked apples are an old, folk dish, quite famous and popular even today. Of course, the taste is not for everyone, someone may not like it. Therefore, I recommend that you prepare at least a couple of jars, and then in the winter you will already try and decide everything for yourself.

Urination is a very popular way of harvesting fruits and vegetables for future use in ancient times. Products can be stored even until spring, while retaining a maximum of useful substances.

Soaked apples can essentially be called “sauerkraut”, since the cooking technology is very similar to sauerkraut. Therefore, the final taste of apples can be sweet, sour or even salty when many spices and spices are added. Below you are offered the most popular recipes for pickled apples at home. They are not only popular, but also simple. Everything is described step by step, somewhere with a photo, and somewhere with a video. And you do not have to have barrels, you can soak apples in 3-liter jars or even in an ordinary bucket.

Recipes

A simple recipe for pickled apples for the winter (with honey and cinnamon)

Delicious apples soaked in honey, cinnamon and fragrant herbs. The best option if you are just getting acquainted with this dish. Get it and try it - you won't regret it!

There are a minimum of ingredients, everything is affordable and simple. The taste of apples is sweetish, with a slight sourness. And there is also a feeling that they are a little carbonated, something like kvass or kombucha.

Ingredients:

• Apples (late varieties) - 1.6 kg.
• Water - about 2 liters;
• Rye flour - 4 tbsp. spoons;
• Honey - 3 tbsp. spoons;
• Salt - 2 teaspoons;
• Cinnamon - 1 stick;
• Dried herbs (mint, star anise, St. John's wort, oregano) - 1 pinch each;

Cooking in 3 liter jars

1. Rinse apples thoroughly, peel or cut them is not necessary. Banks will need large, at least 3 liters. We stack the apples compactly enough, but at the same time, so that they do not crumple in the jars.
2. Add herbs and cinnamon stick on top. If you wish, you can reduce something, add something, depending on your personal taste preferences.
3. Everything, now you need to make the wort, brine, pouring - everyone calls it in their own way. Boil water, stir salt and honey in it, when it cools down a bit, add flour.
4. We are waiting for the wort to just become warm, mix again, then pour over the apples. Apples should be completely covered with this filling.
5. Close the top with a lid (ordinary plastic) and put it somewhere cool for a week. At the same time, the remaining must should not be poured out, store it in a closed container in a cold place and keep an eye on the jar of apples. When the apples absorb the liquid, open and pour the must again. We do this for a week.
6. Then these blanks are sent to the cellar or to the refrigerator. In about a month, apples can be tasted. Yes, you have to wait a long time, but the result is worth it!

Soaked apples with cabbage and carrots

And this is more of a snack recipe. Apples are fermented here along with white cabbage and carrots. Of the additives, only salt and sugar.

It turns out a good appetizer, an excellent addition to the main dishes and decoration of the festive table, a wonderful basis for all kinds of salads. Try and you these apples with cabbage.

We will need:

• Small dense apples - 3 kg.
• White cabbage - 4 kg.
• Carrots - 2 large;
• Table salt - 3 tbsp. spoons;
• Sugar - 2 tbsp. spoons;

Step by step cooking

1. Rinse the cabbage thoroughly, remove the top withered layers, then finely chop. My carrots, peel and three on a coarse grater (possible in Korean).
2. Mix cabbage with carrots, salt and sugar here. Now we squeeze it well with our hands so that the vegetables become a little softer and let the juice flow.
3. We take a large saucepan, put apples in it. Between the apples, add the cabbage-carrot mixture everywhere. Top with a cabbage layer and pour the remaining juice.
4. If you see that the mass is dry enough and there is not enough juice, then you can additionally fill it. To do this, in warm boiled water (1 cup), stir 1 tbsp. a spoonful of salt and 1 tbsp. a spoonful of sugar.
5. It is recommended to additionally cover all this with whole cabbage leaves, and on top you need to put some kind of not too heavy oppression so that the apples are always “in brine”.
6. Leave for 2 weeks at room temperature, then put in the refrigerator or some cool place for 2 weeks. Then you can already try. The taste is very interesting, surprising, but not for everybody.

Unpretentious pickled apples for the winter in jars

And here we will soak the apples in a minimalistic filling of sugar and salt. Without flour, without any spices with a bright taste and aroma. Instead of all this, we will use fresh foliage.

Leaves of currant, cherry, grape, etc. You can even make a mix of different sheets. All this greens will enrich the brine with a delicate aftertaste and delicate aroma. As a result, apples will have a more "natural" taste.

Ingredients:

• Apples (Antonovka) - 2.5 kg.
• Currant leaf (or others) - 17 pcs.
• Water - 1 liter
• Sugar - 20 g.
• Salt - 20 g.
• Honey - 1 tbsp. spoon (to taste);

Cooking

1. We take a 3-liter jar, rinse it with boiling water. Drain the water, let it dry a little, then lay a few currant sheets on the bottom. The leaves, of course, are pre-washed with plain cool water.
2. We wash the apples in the same way, then put them tightly in a jar. Insert 1-2 leaves between the apples, then put a few more on top.
3. Dissolve salt and sugar in a saucepan with warm boiled water. If you like honey, you can also add a spoonful of honey here.
4. Pour the solution over the edges of the jar and close it with a regular nylon lid. Leave in a warm place for 1 week. If during this time the apples absorb the liquid, then add more. Then we just put it somewhere in a cool place and wait 18-20 days.

As time passes, open the jar and start tasting apples. It is worth noting that in addition to apples, the resulting brine also has good taste properties. They can be added to some sauces and gravies.

Soaking apples in a bucket (sweet recipe)

We will need a clean enamel bucket, a bucket of apples (or a little less), 350 grams of sugar, 3 tablespoons of salt, as well as cherry, currant and raspberry leaves.

1. Lay a solid layer of foliage at the bottom of the bucket. Lay washed apples on top. Since there are a lot of apples, there is a risk that the lowest ones will be dented. To avoid this, do not pack apples into a bucket! How much will fit - so much will fit. From above, cover everything tightly with the remaining foliage.
2. Boil water, stir in salt and sugar. Next, dilute the boiling water with cold water (boiled!) To obtain a volume of approximately 5 liters. So much for a bucket.
3. We water the apples, cover with some kind of “lid” on top and put a small weight so that the apples do not peek out from under the brine.
4. Now, within a week, we’ll see if the apples have absorbed the brine, add the required amount. Then we transfer the bucket to some cool room - let it ferment for about 35 days.

The original version with rowan

Rowan you can take both red and chokeberry. Keep in mind that each case will have its own taste and color.

Ingredients:

• 20 kg. apples
• 0.5 kg. Sahara;
• 3 kg. mountain ash;
• 50 g of table salt;
• 10 liters of water;

1. Water must be boiled and cooled to room temperature beforehand.
2. We fill buckets or jars with apples with mountain ash. Dissolve sugar and salt in water.
3. Pour the apples with this solution, then set oppression on top so that the apples and berries are immersed in water.
4. We leave it warm for a week and from time to time add water with sugar and salt, then send it to the cold for 30 days.

What else can you cook pickled apples with?

As you understand, the cooking process is the same everywhere. This suggests the conclusion that this dish can be diversified only with additional ingredients.

• Mountain ash, cherries, currants, pears, cabbage, carrots, beets - all this can be added to apples.
• Bay leaf, pea pepper, chili pepper - this is for lovers of more savory snacks.
• Cinnamon, mint, thyme, lemon balm, nutmeg, honey - all this will add new notes of flavor.

Experiment, try something new, and perhaps you will come up with the most delicious recipe in the world!

• As mentioned earlier, apples of late varieties (Pepin, Anis, Antonovka) are needed for urination. Antonovka is the most ideal option. Apples should be firm, juicy and whole.
• Can worms be used? There are two opinions here. Some say that it is possible and there will not be much difference. Others argue that wormy apples will turn out to be more salty, since the solution will penetrate into the very pulp.
• It is most convenient to soak in enameled buckets, basins and glass jars. Of course, you can do it the old fashioned way in barrels, but this is more dreary, plus there is a risk that the apples will turn sour.
• Most often, apples turn sour and disappear due to lack of brine. In the first week, apples actively absorb water, and therefore you need to monitor and add the missing from time to time. Apples must always be covered with water!
• The optimum temperature for soaking is 15-20 degrees Celsius, not higher.

A simple, tasty, affordable and versatile fruit that is great for preparing various dishes, desserts, and preparations for the winter. They are especially popular with consumers, which are widely used as a separate snack, quick snack or raw material for baking. How to ferment the described fruits and which variety to choose - more on this later in the article.

Fruit selection and preparation

They are a very useful specific dish, which is characterized by an unusual, spicy taste and refined aroma. Not all varieties are suitable for rinsing fruit. An excellent raw material for making homemade snacks are dense fruits with elastic skin and hard pulp. The best option is autumn or winter varieties of culture, which include Babushkino, Pepin Lithuanian.

Important! with a damaged peel, they are quickly soaked with a solution, while almost all the useful substances from them pass into the marinade, as a result of which the fruits lose their characteristic taste and aroma, become watery and friable.

Recipes for soaked Antonovka apples

There are many different recipes, like. However, I would like to dwell in more detail on those that have long become classics. Cooking fruits according to such recipes is quite quick and easy, and as a result, apples are extremely tasty, fragrant and can benefit the body, saturating it with essential vitamins and minerals.

Recipe #1

Grandma's old recipe

Did you know? Antonovka is an old Russian variety of apples, which was introduced by a gardener from Tula, S. V. Batov. According to the agrarian, the variety was named Antonovka in honor of a certain gardener Anton, who bred it many centuries ago.-the exact date of the emergence of culture is still unknown.

Recipe #2

With currant leaves

4 cans of 1 liter 20 minutes

Steps

6 ingredients

apples

10–15 pcs.

Granulated sugar

100 g

Salt

1 tsp

Rye flour

100 g

Water

2.5 l

currant leaves

300–350 g

Energy value per 100 g:

calories

Carbohydrates

Important!During the fermentation process, it is very important to ensure that the apples are always completely in the brine, otherwise the upper fruits will begin to rot or ferment unevenly. That is why it is recommended to install oppression on top of the container.

Terms and features of storage of blanks

The most comfortable temperature for saving the workpiece is considered:

• about + 15 ... 17 ° С - during the fermentation period, which lasts 10-14 days;
• not more than 0…+4°С - for further storage.

When the pulp is well salted, the workpiece can be stored in the refrigerator. The basement is considered the best place for the preservation of the product, where it can lie without loss of taste and attractive appearance until May. Pickled apples are an unusually tasty and fragrant dish that will become the highlight of the dinner table in winter.

In addition to the fact that the fruits have original taste properties, they are also very beneficial for human health and are a source of many essential vitamins and minerals. Fermenting fruits at home is quite simple, the main thing is to choose high-quality raw materials and choose the most optimal recipe.

Soaking apples began many years ago. Soaked apples have an excellent taste and retain all the beneficial properties. 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 for successful harvesting is the right 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 best varieties are 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. It is enough to prepare all the 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.

Today we will cook. This method of harvesting for the future has been known since time immemorial.

The recipe is simple to execute, takes a minimum of time, and the result is magnificent - such pickled apples can be stored until the next season!

I have a playlist on my channel Preparations and conservation"You will find other, no less interesting recipes for winter preparations, look if you have not seen,
link to playlist https://goo.gl/Vbkdn8

LIST OF INGREDIENTS

For 3 three-liter jars

• apples
• 5 liters of water
• 100 g salt
• 400 g sugar
• black currant leaves

PICKED APPLES, a simple and tasty recipe for harvesting for the winter - A STEP-BY-STEP RECIPE

So let's get started. Apples must be fresh, without damage or signs of spoilage.

It is advisable to choose white or with a light pink side.

Try to take autumn or winter varieties of apples, hard, but well-ripened fruits.

Soaking apples is best in an oak tub, but in the absence of such, you can use any glass or enameled dishes.

We put clean washed apples in a container - I have three-liter jars, and add blackcurrant leaves, you can also take cherry and oak leaves.

As a rule, for maceration, apples are poured with a must based on rye flour with the addition of honey and dry mustard, and I offer you a simple, but no less tasty recipe that has been tested over the years.

So, the apples are stacked in jars and now we will prepare the filling.

For 5 liters of cold, not boiled water, add 100 g of salt and 400 g of sugar, mix everything well until the salt and sugar are completely dissolved.

This amount of filling is just enough for 3 three-liter jars, as well as for a bucket or pan with a volume of 10 liters.

Pour the prepared syrup over the jars so that the apples are completely covered with it.

We close the jars with nylon lids and leave them in the kitchen for 4-5 days, and then we will send them for storage in a cool place - a basement or cellar.

By this time, the process of lactic acid fermentation will begin in the jars, and the filling will become slightly cloudy, the apples will begin to be saturated with syrup, the liquid level will decrease, and before sending them for long-term storage, add water so that they are completely covered.

In a month and a half, delicious home-made apples will be ready to serve.

According to this recipe, you can also cook soaked apples with gooseberries, cherries, prunes and lingonberries.

Plums, pears, cranberries and lingonberries can be soaked in this way.

I wish you all successful preparations!

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PICKED APPLES, a simple and tasty recipe for harvesting for the winter - VIDEO RECIPE

PICKED APPLES, a simple and tasty recipe for harvesting for the winter - PHOTO