Soaked apples: recipes at home in jars for the winter with photos and videos

This harvesting method is far from new. Recipes for pickled apples have been collected for many years and passed down from generation to generation. We invite you to revive this wonderful tradition with the help of the best recipes.

How to soak apples at home?

Line wooden tubs on all sides with straw, previously scalded with boiling water. The temperature of the brine should not exceed 30 ˚C, otherwise the workpiece will have a very unpleasant smell and taste. It is undesirable to wet different varieties in one container.

Preparing apples before starting the process

It is better to take autumn or winter varieties with dense pulp, sweet and sour in taste. The acid will promote fermentation and prevent the development of harmful microorganisms. Soft fruit will turn into mush and be unusable.
It is recommended to wet only ripe fruits taken from the branches, without wormholes. There should not be a single flaw on the skin.
Unripe apples are allowed to age for about two weeks.
Best varieties: White filling, Anise, Papirovka, Titovka, Antonovka, Pepin, Kamenichka, Slavyanka, Babushkino, Autumn striped, Flask.
Capacities must be perfectly clean. Barrels are best washed with a hose. Water under pressure will wash away all the dirt. Then be sure to pour boiling water over the bottom and walls of the dish for disinfection.

The best pickled apple recipes

Such blanks have a rich taste and pleasant aroma. Making them is very easy. At the same time, such recipes are very useful, as they retain many vitamins and other trace elements.

Easy winter recipe

This recipe is prepared quickly. It is within the power of any, even a novice hostess.

Ingredients:

apples;
300-400 g of sugar accounts for 3 tbsp. l. s alt;
for the aroma you will need some branches (along with leaves) of raspberries, cherries, currants and lemon balm.

Cooking process:

Remove all stems from washed fruits.
Line the bottom of the container with half of all the leaves. Put apples on top.
You don't need to tamp them down! Completely cover the fruit with the remaining branches.
To prepare the marinade, boil 1 liter of water, add s alt and sugar (they should melt completely).
When the marinade has cooled, dilute it with cold boiled water. Fill fruit completely. This recipe is designed for both 3-liter jars and a barrel, a special plastic bucket.
All next week it is necessary to check the condition of the workpiece, topping up the marinade.
After that, move the container to a cool place for about 45 days.

With mustard

Ingredients:

for 20 kg of apples - sugar (420 g), s alt (200 g);
m alt - 4 tbsp. l.;
clean drinking water (you can use spring water);
cherry and currant leaves;
mustard (powder).

Cooking process:

Before soaking the fruits, you need to prepare a filling of s alt, granulated sugar and water. Pour m alt into a small container and dilute it with 200 ml of boiling water.
The bottom of a clean barrel should be lined with leaves mixed with mustard.
Spread the apples in rows one on top of the other and pour the finished marinade over. The liquid should completely cover the fruit.
Press the container on top with oppression and put it in a warm place for a week (at +18-20 ˚C).
Fruit absorbs water quickly, so you'll have to refill it.
Then the barrel must be taken out to the basement for 2 months.

With cabbage

To prepare a treat, you will need the following products:

apples (6 kg) + cabbage (8 kg);
s alt (50 g), sugar (6 spoons);
4 carrots.

Cooking process:

Grate peeled carrots on a coarse grater.
Chop cabbage.
Combine cabbage and carrots, s alt and add sugar.
Cabbage needs to be well kneaded by hands (so it will give more juice).
Spread the washed apples into jars, and fill all the voids with cabbage on top.
Cover with cabbage leaves and let steep for 14 days.
Then lower the jars into the cellar. After 4 weeks, you will get an excellent preparation.

Important! Cabbage juice is poured into a jar of apples.

With rowan

Ingredients:

5 kg each of selected apples and mountain ash;
0.5 kg of sugar (it can be replaced with honey);
s alt at least 100 g (lovers of s alty can double this amount);
for brine you will need clean water - 10 liters.

Do urination as follows:

Place apples and berries in layers in a convenient container, alternating them one by one.
Boil water and stir in honey (or sugar) along with s alt.
Completely cool filling.
Pour it into a container, cover with a cloth.
It is best to use a wooden circle as a lid.
Be sure to put a load on it.
Urination period from 20 to 40 days.

Important! In this way, apples are soaked only in the cold.

With honey and mint

Ingredients:

apples (20 kg);
leaves: mint - 50 pieces, and cherries - 20 pieces;
brine goes: water (10 l) + honey (250 g) + coarse s alt (150 g) + rye flour or m alt (100 g).

Cook apples like this:

Place ½ of the cherry leaves on the bottom of the dish.
Arrange fruits on them in 2 rows.
Next, between each row, make a layer of mint leaves.
At the end of the bookmark, cover all the fruits with the remaining cherry leaves and a piece of clean gauze, folded in three or four.
Be sure to put something heavy on the gauze.
Pour spices for brine into cooled boiled water (not higher than +40 ˚C) and stir until completely dissolved.
Pour the container and leave in a warm place at +16 ˚C for a week.
Then transfer to cool for a whole month.

Advice! If there is no barrel, a regular bucket will do. On a full bucket of apples take the same amount of water and 9 tbsp. l. sugar and s alt. Do not forget also about the branches with leaves (optional).

Cold way

Ingredients:

6 kg sweet apples;
1, 5 cups sugar;
2, 5 tablespoons s alt;
about 8 liters of water;

Cooking process:

Make syrup from water, s alt, sugar and let it cool completely.
Put fruit in a container, pour cold marinade.
Put oppression on top, take out in the cold for a month and a half.

White pouring

To urinate you will need:

1 kg apples;
1 tbsp l. s alt;
2 tbsp. l. sugar;
3 tbsp. l. vinegar;
cherry leaves (3-4 pcs) + 1 horseradish leaf + cloves (2 pcs) are suitable as seasoning.

Cooking process:

Before starting urination, the container must be sterilized and wiped dry.
Wash apples well under running water. Ponytails can not be removed.
Put leaves and cloves on the bottom of each jar.
Place the fruits themselves compactly, but do not press, otherwise dents will appear on them and they will lose their aesthetics.
After that, pour boiling water into the jars to the very top of the neck.
Cover them with lids and wrap for 10-15 minutes. For these purposes, a blanket or large terry towels will do.
Drain the water from the jars back into the pot, boil again.
When boiling again, dilute s alt, sugar and vinegar in it.
Pour water into jars again and this time roll up with iron lids. Wrap the blanket again.
If you wish, you can add some of your ingredients to this recipe.

In a barrel

Ingredients:

apples - 10 kg;
tarragon - 8 stalks;
rye straw;
5 liters of water;
80 grams of s alt;
200 grams of sugar.

Cooking process:

Put straw on the bottom of the barrel.
Next, place the fruits and pour the pre-made brine.
Put oppression on top and take it to the basement for two months.

In a bucket

Ingredients:

apples;
sugar (for every kilogram of fruit, a glass of sweet product);
5 liters of water;
spoon of s alt;
currant branches.

Cooking process:

Put currant branches at the bottom of the bucket.
Then place the fruits.
Make a marinade, cool it and pour over fruit.
Place oppression on top and take it to the cold.

Storage

You need to store soaked fruits in the basement (they will stand quietly there until the summer) or in the glacier, where they will retain their taste until the new harvest. The only option for an apartment is a refrigerator.

Soaked apples are very good for the body, they will also help diversify the table in winter.