It's always nice to crunch on apples, whether in summer or winter. However, a large harvest is not so easy to preserve for a long time. In this case, recipes for soaked apples come to the rescue. The process of preparing such a homemade delicacy will not require much effort when all containers and ingredients are prepared correctly. You can soak fruits in jars or barrels, make them with sugar or horseradish, add honey or mustard and other products.
How to prepare apples for soaking
The process of soaking apples and other fruits or berries involves converting the fructose from them into lactic acid and alcohol. The catalyst for this transformation is yeast and lactic acid bacteria. The end result is that sour-sweet “pickled” taste. Not all apples are suitable for cooking. They must meet the following criteria:
- medium same size;
- hardness and density;
- sour taste;
- plucked from a tree rather than falling to the ground;
- without red blush (for summer varieties).
Advice. You can’t wet recently picked apples - let them rest. Thus, the starch in their composition will turn into sugar.
Recipe for soaked apples in a barrel
Fruits and vegetables have been soaked and fermented in wooden barrels since ancient times. In this case, it is important to select and prepare the container correctly. Oak is best suited for these purposes, but other wood materials are also acceptable. The optimal capacity is 30 kg or more. Preparation is carried out as follows:
- Soak the barrel and wash it with hot water.
- Rinse with soda solution: 20 g per 1 bucket of hot water.
- Pour boiling water over the container again.
- Dry.
- For disinfection purposes, fumigate with sulfur.
Before laying out the fruit and during the process, the bottom and walls must be lined with a thin layer of straw. It will protect the fruits from mechanical damage and give them a pleasant smell, taste and golden hue. Rye or wheat are best. Straw is needed from a new harvest, without mold or unpleasant odor. It should be cleared of weeds, washed, scalded with boiling water and dried.
Advice. Instead of straw, a blackcurrant leaf processed in the same way will do.
The apples should be placed tightly in the container with the stems facing up. At the end, the top layer of fruit also needs to be covered with straw, and then with a napkin, a pressure circle and pressed down with a heavy object. After this, you need to grease the edge of the barrel with vegetable oil and pour in the brine. It is prepared like this: for every 10 kg of apples, take 5 liters of cold boiled water, add 80 g of salt and about 150-200 g of sugar.
Options for soaked apples with spices in a barrel
To give apples additional flavor, you can add honey (sometimes it completely or partially replaces sugar), as well as spices:
- mustard;
Recipes for brine with malt are quite popular:
- Add 50 g of malt to 0.5 liters of water.
- Boil the broth for 15-20 minutes.
- Mix with brine (enough for 5 liters).
Advice. Also, instead of malt, rye flour is used. Stir 75 g with a small amount of water and add the mixture to the already boiling broth. There should be 4 times more boiling water.
Apples in a barrel need care. Remove mold and foam, wash the wheel and weight weekly with hot water. Urination occurs within 1.5 – 2 months. If everything is done correctly, the apples will turn pink or slightly golden and acquire the desired taste.
Recipe for soaked apples in jars
The basic principles of soaking in barrels are also available to residents of apartment buildings who cannot keep wooden 30-kilogram containers with straw on their balconies. In this case, you can use ceramics or glass of a much smaller size. Simplified recipes will also work. The most popular modern methods are soaking with honey, mustard, horseradish, etc.
The simplest version of soaked apples in jars involves brine with sugar and salt. For 5 liters of water you will need 60 g of both:
- Carefully sort and wash the apples.
- Pack them tightly into the jar.
- Fill with brine.
- Seal with a plastic lid. After 1.5 months. you will get sour apples.
Ways to soak apples with honey
Honey is often combined with mint in recipes. In this case, the straw is replaced by scalded and dried blackcurrant and/or cherry leaves. The recipe is suitable for containers of different types:
- Prepare the brine: dissolve 100-150 g of honey, 75 g of salt, 50 g of malt or 75 g of rye flour in 5 liters of warm water. When the mixture has cooled, stir it thoroughly.
- Place a thin layer of currant leaf on the bottom of the jar.
- Place 2 rows of apples close to each other.
- Cover them with a layer of cherry leaf and place two more rows of apples on top.
- The next one is a thin layer of mint, and on top of that are apples again.
- Cover the top row of apples with assorted leaves and a couple of mint sprigs.
- Close it in a circle and press it down with something heavy.
- Carefully, without removing the load, pour brine into the container. The circle must be completely immersed in liquid throughout the soaking process.
Advice. The optimal temperature for successfully soaking apples is +15…+18°C. The preparation time for this and other “jar” recipes is 4-6 weeks.
Recipe for pickled apples with mustard and other spices
For mustard soaked apples, the brine is prepared as follows: add 0.5 tbsp to 5 liters of warm water. sugar, 50 g salt, 1.5 tbsp. l. mustard. The filling is boiled and allowed to cool. The recipe for pickled apples with rowan is piquant and unique in its own way.
The brine for it is prepared with honey: dissolve 1250 g of honey (or sugar), 25 g of salt in 5 liters of warm water, cool the mixture - this is enough for about 10 kg of apples. Place ripe, whole and washed rowan berries, separated from the branches, evenly into a container mixed with apples. Cover with a lid or gauze, a circle and a weight.
Attention! Rowan is a winter berry. Therefore, according to this recipe, apples are soaked in the cold.
The recipe for soaked apples in Polish involves the use of horseradish to give the fruit a special taste. To 5 liters of warm water you need to add 75 g of salt, sugar and rye flour. Before pouring, the brine needs to be cooled, and the layers of apples should be layered with horseradish leaves (according to the recipe, grape leaves are also allowed). The finished container with fruit should be kept in a warm room for a couple of days, then transferred to a place with a temperature of no more than 12°C.
If everything works out for you and you like the process and result of soaking, then next time you can experiment. For example, change the composition of the brine or the proportions of ingredients. This way you can achieve the perfect taste based on your family's preferences.
Apples for the winter in a jar: video
Pickled apples are a tasty and, most importantly, healthy dessert in Russian cuisine, just like sauerkraut. This traditional preparation should be in every family.
Vitamins are stored in them until spring. Children simply love soaked apples. Previously, they were prepared in oak barrels. Now in the city you can soak apples in any container - in 3-liter glass jars, in large saucepans and enamel buckets, as well as in plastic barrels for food products, and of course in an oak barrel (at the dacha), if you have one!
Apples must be whole, without signs of rotting or wormholes, preferably taken directly from the tree, not carrion.
The classic variety of apples for pickling (soaking) is Antonovka - it is the most delicious and will never let you down!
Soaked apples with honey - a recipe in jars for the winter.
This recipe is very simple and good for any variety of apples; of course, the best winter varieties are Golden Delicious, Pepinka and the classic of the genre - Antonovka. But when it is not yet ripe, take the “White filling” apples and cook according to our recipe - it turns out very tasty!
Soaked apples are a wonderful way to prepare them for the winter. These apples have a unique piquant taste, and they also contain many vitamins and beneficial minerals. Beneficial microorganisms contained in soaked apples have a beneficial effect on digestion.
Products:
- 5-6 kg apples
- 200 g sugar
- 1 heaped tablespoon of salt
- 2-3 table. spoons of honey
- 5 liters of cold raw water
Preparing pickled apples in jars of honey
First you need to prepare the jars - wash them well. It is not necessary to sterilize.
Do not rub the apples too much when you wash them. It is enough to rinse off the dust.
We observe the main conditions for soaking apples - they must be whole, not broken, removed from the tree. For pickling (fermentation) in jars, choose medium-sized apples.
We put apples in jars - larger ones on the bottom, and smaller ones on top
Prepare the filling for soaking apples:
Add 5 liters of cold raw water
1 heaped tablespoon of coarse salt
200 g granulated sugar
2 -3 table. spoons of honey
Mix everything thoroughly until completely dissolved.
Then fill the jars with apples to the top with this filling.
The apples in the jar should be packed tightly and completely covered with this filling. Please note that apples will actively absorb it during the fermentation process.
Cover with regular iron lids.
Pour the rest of the filling (small) into a jar and put it in the refrigerator. We will still need it. During fermentation, the apples will absorb the filling and it will need to be added from this jar from time to time.
We place jars of apples in deep containers - bowls, pans or basins. During the fermentation process, the jars will “leak” and this liquid will just be poured into these cups.
Leave the apples in the jars for 5 days at room temperature to ferment.
Then we remove the metal covers, close them with nylon covers and send them to a cold place - to the cellar for storage and “ripening”.
In 1-1.5 months the apples will be ready!
Pickled apples are surprisingly tasty with a delicate aroma of honey. Mmmm, lovely!
Yield of the finished product: 3 liter jars – 3 pcs.
Soaked Antonovka apples with rye straw in plastic barrels or in a bucket
If you ferment apples in plastic barrels, be sure to take into account the fact that plastic must be food grade and nothing else! This quantity of products is designed for a 50 liter plastic barrel.
Products:
- 20 kg of apples (Antonovka)
- 10 liters of water
- 750 g sugar
- 250 g coarse salt
- 2 table. spoons mustard powder
Remove the apples from the tree, let them sit for 2-3 days to “ripen the characteristic aroma”
Wash them and let the water flow.
Steam rye straw with boiling water and let stand for 20-30 minutes (to prepare sourdough)
Line a plastic barrel with a plastic bag for pickling (if available). If not, then without it.
Lay it in layers, counting from the bottom:
1 layer - steamed straw
2 layer apples to the middle of the barrel
3 layer straw
4th layer apples almost to the top
5th layer of straw - the topmost.
Preparing the filling:
Place sugar, salt, mustard powder in cold water
Mix everything well until completely dissolved.
Take the barrel to the cellar and fill it with our filling. If you lined it with a bag, first remove as much air as possible from it and tie it, then close the lid. If you are simply soaking the apples in a plastic barrel made of food-grade plastic, then place a plate or lid on top of a slightly smaller diameter and place a pressure on top so that the apples are completely immersed in the brine.
Close the barrel with a lid and leave the apples for a month to ferment.
In a month and a half, the soaked Antonovka in a plastic barrel will be ready.
If there is no rye straw, take 200 g of rye flour and dilute it in water along with salt, mustard and sugar.
This recipe can also be prepared in an enamel bucket.
Soaked apples (fermented) for the winter, a simple recipe in a 3 liter jar
This is the simplest recipe for soaked apples for the winter, without mustard and rye flour - just sugar and salt!
Thus, you can wet not only apples, but also pears and plums
For this recipe, we take strong, dense white apples or with a red side. Varieties as usual, winter or autumn
Products:
- Apples (autumn or winter varieties)
- 5 liters of cold water
- 100 g salt
- 400 g sugar
- 3 pcs. – 3 liter jars
- Black currant, cherry or oak leaves
Preparation
Place apples in clean three-liter jars, sprinkling them with blackcurrant leaves.
Pour 5 liters of cold water, not boiled, into a saucepan. You can simply pass it through a filter, or take spring or well water.
Pour water, salt, sugar, stir well until completely dissolved.
Fill the apples to the top with the resulting brine. If you still have the brine, pour it into a jar and put it in the refrigerator, then add it to the jar. The apples should be completely immersed in the filling.
We close the jars with ordinary nylon lids and leave for 4-5 days at room temperature, the fermentation process will begin, so the brine will become slightly cloudy. This is normal - don't worry. The brine level in the jar will decrease because... apples will actively absorb it.
After 5 days of staying in the room, you need to send them to ripen in a cold place - in the cellar. If the apples are not completely covered with the filling, you need to add water or brine (if there is any left).
We send it to the cellar and in a month and a half the apples will be ready! Delicious, juicy, aromatic pickled apples are made using this recipe.
Everyone who loves these two vitamin preparations for the winter: soaked apples and sauerkraut will love this simple recipe! Be sure to prepare at least one serving!
In this recipe, unlike all previous recipes for pickled apples, we use small, rather than large, apples! The varieties of apples are again traditionally late: Antonovka, Pepin, Titovka or Anis.
Cabbage is also a winter variety - Slava.
This amazing way of soaking apples for the winter allows you to get two healthy products rich in vitamin C (ascorbic acid)! In addition, it remains in the juice of sauerkraut until spring! So this is not only delicious, but also the healthiest preparation of soaked apples for the winter.
It is better to ferment apples and cabbage in a large container - a 10 liter saucepan or an enamel bucket.
If you do not need such a volume of finished products, then feel free to reduce the amount of products given in the recipe, but do it proportionally - divide everything by 2 or 3 depending on the need.
So, the products:
- 4 kg white cabbage
- 3 kg of late variety apples
- 3 pcs. carrots
- 3 table. tablespoons salt (to taste)
- 2 table. spoons of sugar (to taste)
Cooking soaked apples with sauerkraut step by step:
Wash all products thoroughly,
Peel the carrots and grate them on a coarse grater
Select apples that are whole, not broken, not wormy, and small in size.
Chop the cabbage with a knife or shredder - as you prefer.
If you like it thinner, cut it thinner or thicker, but still not too coarse.
Place the cabbage in a deep container, for example an enamel basin or on any surface.
Mix with grated carrots, add salt.
Remember the cabbage a little, it will become slightly transparent and will release juice. Don't overdo it or the cabbage will be soft instead of crispy. Sprinkle with sugar and stir
Take a bucket or deep pan and place apples, cabbage and carrots in layers. Fill the space between the apples with cabbage and carrots
Compact the layers thoroughly with your hands. Place the apples so that you can pierce the cabbage with a wooden stick between them to release the gases produced during fermentation.
And so on to the top.
The top layer should be cabbage, quite thick.
Once again, compact the cabbage and apples thoroughly.
We place a plate or a wooden circle on top and place pressure on it. A jar of water is just right. The capacity of the jar depends on the amount of cabbage and apples. If you are fermenting a whole bucket, you can take a 2 or 3 liter jar as a pressure.
Now we put this entire structure in some container, because... During fermentation, the juice will “run away” from the bucket.
Leave at room temperature for 4-5-7 days. When a characteristic sour smell appears, everything will be ready. Cabbage is usually fermented 2-3 times at room temperature, but we also have whole apples here.
As with sauerkraut, you need to release carbon dioxide, which is formed during fermentation, once a day by piercing the cabbage with apples to the bottom with a wooden skewer.
Taste and add salt or sugar if necessary.
During the fermentation process, pour the escaping cabbage juice into a jar and put it in the refrigerator, then add it to the cabbage before sending it to the cellar, when the oppression is removed
Close the container with a lid and put the soaked apples and cabbage in the cellar or refrigerator for 2-3 weeks to ripen.
Remember that the brine must cover the cabbage completely. If it is not enough, add chilled boiled water.
That's all, soaked apples with sauerkraut are ready! As you can see, everything is very simple!
Bon appetit!
Here is a video recipe for soaked apples with sauerkraut, for those who like to watch video recipes:
Homemade soaked apples with rye flour recipe
This is a classic recipe for soaking apples. The apples turn out very tasty, amber-transparent. They perfectly retain their taste, color and beneficial properties until next summer.
The apples are also classic - the Antonovka variety. Make more apples for the winter using this recipe so that you can have these fabulously tasty and healthy apples for the whole winter!
You can soak apples with rye flour in any container - in a 3 or 5 liter jar, in a deep saucepan, in a bucket or in a barrel.
It is more convenient for a city dweller, of course, in glass jars. It is better to take wide-necked jars.
Take apples without dents, signs of spoilage or worms. For soaking in a barrel, take large fruits, and smaller ones for jars
Products for a 5 liter jar:
- Antonovka apples (as many as you can)
- 2.5 liters of water
- 100 g sugar
- 100 g rye flour
- 1 tsp. spoon of salt
- Currant leaves
Cooking step by step:
Wash the apples and currant leaves well.
In a wide-necked jar, place apples and blackcurrant leaves in layers so that the leaves are the first and last layer too.
Now you need to prepare the brine for soaking the apples.
It's simple: pour water at room temperature into a saucepan, add salt and sugar, stir
Then pour in the rye flour gradually, stirring everything with a whisk or mixer until smooth, so that there are no lumps.
If the lumps do not break up, then simply strain the brine through cheesecloth.
Pour the brine into the jar with apples to the very brim. The filling should completely cover the apples.
Cover with clean gauze, folded in several layers, and send to a cold place for 1-1.5 months (in the cellar or in the refrigerator). From time to time it is necessary to remove the resulting foam, otherwise the brine will become moldy.
If the apples are small and float (not packed tightly in the jar), then place a pressure on top - a glass bottle of water (so that its bottom fits into the neck of the jar)
Soaked apples with rye flour will be ready in 1.5 months. You need to remove the gauze or oppression and close it with a nylon lid, store it in a cold place - in the cellar or in the refrigerator.
The longer the apples sit in the brine, the tastier they become, they become saturated with brine, and become tasty and translucent. They are especially good in spring - a storehouse of vitamins for everyone!
Bon appetit!
Soaked apples recipe with mustard and malt in a bucket for the winter (video recipe)
This recipe is unusual - we will use mustard, and even malt (or kvass wort). If there is no malt, then use rye flour, although malt is sold in any grocery store. The apples you get are delicious.
Products:
- 10 liters of water
- 100 g salt
- 400 g sugar
- 3 tbsp. mustard powder
- 75 g malt (or 200 g rye flour)
All the details of preparing delicious pickled apples are in this video:
Here are some cool recipes for making soaked apples for the winter.
Your family will be very pleased, praising your soaked apples all winter long, because it is not only incredibly tasty, but also very healthy!
The best recipes for preparing apples for the winter:
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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 wormy 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 this? 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 pcs. 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 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.
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
Recipe for “Soaked apples with mustard” with photo
Rated the recipe: 1
Preparation: 10 min
How long does it take to prepare?: 15 min
Cooking time: 25 min
Looked at the recipe: 1094
Recipe added: 25.03.2018
Hello, dear readers of the site. Soaked apples with mustard are a delicious product! It will be appreciated by lovers of various pickles and pickles. For soaking, take ripe apples of autumn and early winter varieties, preferably medium and small, light in color, with dense pulp. The best soaked apples are obtained from varieties - Antonovka ordinary, Pepin Litovskiy, Osennye polosotoe, Babushkino, etc. Apples must be freshly picked and completely free from defects. Apples need to be washed thoroughly. For soaking, you can use wooden, glass or ceramic containers. You can also use liner bags made of food grade polyethylene film. However, the most delicious soaked apples are obtained in wooden barrels.
Ingredients
- apples 10 kg
- tarragon
- cherry and black currant leaves
- for filling:
- water 5 l
- rye flour 125 g
- salt 0.5 tbsp. l.
- sugar 0.5 tbsp. l.
- dry mustard 0.5 tbsp. l.
How to cook
- Prepare a small wooden tub, enamel bucket or pan. Sew a bag of natural white fabric the width of the dish, but 20 cm longer than it.
- Place the bag in a container, and on its bottom place a 1-2 cm layer of tarragon, cherry leaves and black currants.
- Place prepared apples on top in two rows, stems up, then another layer of greens, and so on until the container is full.
- Prepare the filling: dilute rye flour with salt, sugar and mustard in a small amount of water in a separate bowl, pour boiling water over it, stir thoroughly, cover with a lid, let cool and settle.
- Pull and twist the ends of the bag, place a circle and bend on top. Soaked apples will be ready for consumption in about 35-40 days. They must be stored at temperatures below 0° C.
