Pickled peeled apples recipe. How to wet Antonovka apples. How to cook soaked apples with rowan berries

Apples Antonovka They are not exactly a type of apple. They can rather be called their “varietal type”. It has a large number of varieties - ordinary, gray, “Golden Monk”, steppe, flat, etc. With its help, new apple varieties were developed - “Moskovskie”, “Imbrus”, “Bogatyr” and many others.

Antonovka apple variety“Ordinary” is a fruit of folk selection. The tree is quite tall. It can reach a height of about 5-6 meters. Its crown is round and irregular in shape. The plant begins to bear fruit only at 7-8 years. However, the harvests are immediately rich. The tree needs cross-pollination to produce large and medium-sized fruits. Basically, the fruits are set on the central flowers and have a cup-like or flat-round shape. Their color is greenish, and during storage it can change to straw yellow. The fruit pulp is aromatic, granular, yellowish, juicy. For storage, fruits are removed at the end of September.

Pickled apples are incredibly tasty and useful product!

In addition, it is very cheap if you cook it in season and yourself.

Once upon a time, our ancestors put fruit in huge barrels, filled it with well water and feasted on soaked apples until spring.

No barrel? No problem! You can even soak apples in glass jars!

Pickled apples at home - general principles of preparation

The ideal apple variety for soaking is Antonovka. But others are also suitable late varieties. It is important to choose clean fruits, without damage or rot, preferably small in size. Large apples take a long time to cook and do not fit tightly; it is better to use them for other purposes.

What can you add to apples:

Different leaves and greens (horseradish, currants, cherries, raspberries, dill, mint);

Vegetables (mainly cabbage, carrots);

Berries (grapes, lingonberries, rowan).

Urine can be sour, sweet, salty. But most often they simply add salt and sugar to the filling and make a mixed version. Be sure to use clean water, preferably spring or well water. You can find recipes with boiled brines.

Homemade soaked apples in a barrel of malt

Traditional way blanks soaked apples at home in barrels. You can use flasks or other utensils. For the brine you will need some malt.

Ingredients

10 kg apples;

80 g salt;

200 g sugar;

300 g straw;

60 g rye malt;

5 liters of water.

Preparation

1. Wash and dry the apples, placing them on a clean cloth.

2. The barrel must be scalded with boiling water, rinsed with water and baking soda and rinsed thoroughly. There should not be any foreign odors in the container, otherwise they will all transfer to the apples. If necessary, the container should be ventilated for several days.

3. You need to pour a little straw at the bottom of the barrel and lay out a layer of apples. Then again some straw and apples, finish with the rest of the straw, just sprinkle on top, the quantity doesn’t matter.

4. Malt should be mixed with half a liter of water, boiled for a quarter of an hour, and strained.

5. For the brine, mix the remaining water with sugar and salt, add the strained malt.

6. Pour cool brine over the prepared apples.

7. Close the barrel and store in a warm and cool place. Every 2 weeks it is recommended to remove foam and mold. Pickled apples will be ready no earlier than in two months.

Soaked apples in a jar with rye flour

A simplified method of preparing soaked apples in a jar. Glass containers do not require such painstaking processing as barrels. This is the amount of products for one 3 liter jar.

Ingredients

2 kg apples;

30 g flour;

1.5 liters of water;

0.3 spoons of salt.

Preparation

1. Boil some water, about 300 ml, pour in the flour, stir quickly, rub out all the lumps. Cool.

2. Strain the rye water, squeeze through cheesecloth, add the remaining liquid and salt.

3. Place washed, dried apples in a jar. It is advisable to use the smallest ones.

4. Pour in the prepared brine with rye flour.

5. Now you need to come up with oppression for the can. A small bottle of water that fits into the neck will do. We install.

6. Leave the workpiece in a cool place. The apples will become soaked in 1.5 months.

Homemade soaked apples in a barrel with mustard

Mustard is a wonderful ingredient that prevents soaked apples at home from becoming moldy. Using this recipe, you can make preparations both in barrels and in large jars.

Ingredients

Currant or cherry leaves;

7-8 kg of apples;

10 liters of water;

4 spoons with a mountain of mustard;

100 g salt;

200 g sugar.

Preparation

1. According to this recipe you need to prepare boiled pickle. Therefore, any water can be used. Pour the liquid into a convenient container and boil along with salt and sugar.

2. Leave the brine to cool. It should be at room temperature or colder.

3. Wash the apples, dry them, do the same with the leaves, there should be a lot of them.

4. Place a layer of leaves on the bottom of a clean barrel.

5. Alternate between apples and leaves until you run out of fruit.

6. Add mustard to the cooled brine and stir.

7. Fill the apples with the prepared mixture, put pressure on them and cover them with a cloth; you can throw a piece of linen over them to prevent midges from getting in.

8. It is advisable to keep the barrel at room temperature or just warm for a week, then lower it into the basement for a month.

Pickled apples in a jar with cabbage

Many people’s favorite recipe for soaked apples in a jar with cabbage, you can use a bucket or pan. The advantage is that you don't need straw or leaves to arrange the fruit.

Ingredients

4 kg cabbage;

3 pcs. carrots;

3 tablespoons of salt;

2.5-3 kg of small apples;

2 spoons of sugar.

Preparation

1. Chop the cabbage with a knife or grate into strips using a special grater. Place in a large bowl.

2. Grate the carrots, it is better to use Korean grater to make a straw, it will be much more beautiful.

3. Add salt and sugar to the cabbage and carrots, rub well with your hands to release the juice. Place it in a bucket or pan, put it under pressure, cover it with a cloth and leave it warm for a day.

4. After a day, stir to release carbon dioxide from below. Leave it for another day.

5. Wash and dry the apples.

6. Take clean and dry jars. Place a layer of cabbage on the bottom, then a few apples, cover with cabbage, then more fruit. Alternate until the end, press.

7. Pour in cabbage brine, which will remain in a common bowl.

8. If the brine is not enough, you can dilute a little brine. Add a spoonful of salt and sugar to a glass of purified water, dissolve and pour into the cabbage.

9. Cover with whole cabbage leaves on top, place small pressure, for example, a bottle of water.

10. Leave the cabbage and apples to ferment for 2 weeks in a warm place, then you need to move it to the basement or put it in the refrigerator.

Homemade soaked apples in a barrel of honey

A variation of amazing pickled apples with honey, which are also prepared in a barrel or any other bulk container. You will also need a mixture of cherry and currant leaves and a few sprigs of mint.

Ingredients

10 liters of water;

150 g salt;

300 g honey;

100 g malt.

Preparation

1. Boil malt in a liter of water, boil for 20 minutes, cool and strain.

2. Add the rest of the water and salt, cook the brine, cool.

3. The apples need to be washed and dried, use as much fruit as the brine will cover.

4. Tear cherry and currant leaves, 3-4 sprigs of mint, wash and dry too.

5. Place leaves and mint on the bottom of the barrel.

6. Fold the apples, alternating each layer with currant and cherry leaves.

7. Add honey to the cooled or lukewarm brine and stir until completely dissolved.

8. Add honey filling, put oppression.

9. Keep apples at a temperature of 15 to 18 degrees for 4-6 weeks.

Soaked apples in a jar with rowan berries

A recipe for sour soaked apples in jars, which are stored under a nylon lid and do not require oppression. You will need a little rowan, a small handful is enough. You can use viburnum in the same way.

Ingredients

5 liters of water;

60 g salt;

60 g sugar;

Rowan and apples.

Preparation

1. Boil the brine with sugar, water and salt, be sure to cool well.

2. Place the apples in clean and dry jars, add a little rowan or viburnum. The berries must also be dry.

3. Fill the jars with cooled brine.

4. Close nylon covers, keep it warm for three days, then you can take it to the cellar.

Homemade soaked apples in a barrel with horseradish

This recipe uses horseradish leaves, you will need quite a lot of them. Make sure they are fresh and green. If there is not enough horseradish, then you can add some currant, grape, cherry or raspberry leaves.

Ingredients

5 liters of water;

8-10 kg of apples;

250 g sugar;

2 tablespoons of salt;

Horseradish leaves.

Preparation

1. Add salt and sugar to purified water, stir until dissolved.

2. Line the bottom of the barrel with horseradish leaves, which need to be washed and dried in advance.

3. Now a row of clean apples, leaves again.

4. Fill the barrel to the top or until the food runs out.

5. Be sure to place clean leaves on top.

6. Pour in chilled brine, it is important that all the grains in it disperse.

7. All that remains is to put pressure on the barrel and wait for the apples. On average it will take about a month.

Pickled apples at home - useful tips and tricks

To make the apples cook faster, you can pierce the fruits in several places with a toothpick. If the preparation is done in jars, then you can prepare some of the fruit in this way, let the rest soak longer.

You can put apples in barrels not only with straw or currant leaves, but also with horseradish. Sometimes dill branches are placed at the bottom of the barrel.

If the barrel has an unpleasant odor, then before use the container must be thoroughly washed with a vinegar solution and then ventilated. You can also use a decoction of citrus peels to neutralize unpleasant odors.

Is there mold in the barrel? Be sure to remove it along with the top leaves. You can add new leaves, but they must be clean and dry. Mustard powder also helps prevent mold. You need to powder the top layer of apples.

Want to get apples faster? Keep the workpiece warm longer. If, on the contrary, you plan to enjoy soaked fruits closer to spring, then keep the apples warm for a couple of days to start the process, and then put them in a cool room with a temperature of 10 to 15 degrees.

An excellent snack with a unique taste - soaked apples. Simple recipes with herbs and currant and cherry leaves, honey and mustard.

Wetting apples is a very ancient tradition. There are many recipes for soaked apples - with cabbage, wort, honey, rowan and even straw. Usually the fruits are soaked in wooden barrels. They say that apples from a barrel even smell special. But living in an urban environment, Oak barrel- this is practically an antique, so we will use jars to prepare soaked apples.

• apples – 10 kg
• water - 5 l
• sugar - 200 gr
• salt - 1 tbsp.
• currant leaves - 1 bunch
• cherry leaves - 1 bunch
• raspberry leaves - 1 bunch
• mint - 1 bunch

Let's prepare the following products: apples, water, salt, sugar, twigs and leaves of raspberries, currants, cherries, mint (you can take lemon balm). Not just any apple is suitable for soaking. I took the snow calvil variety - they are ideal for soaking. I washed the apples and removed the rotten fruits. Even minor damage can ruin the entire jar of apples.

I prepared cherry, currant, raspberry and mint leaves. I washed them.

I prepared three-liter jars. If there are larger capacity cans, you can take them. I washed the glass container and poured boiling water over it. I placed a thin layer of leaves on the bottom of the jar. I placed a layer of apples on them. The apples should be located tightly to each other, and not float throughout the jar. If you have apples of different sizes, put the larger ones on the bottom.

So, layer by layer, I laid the fruits up to the shoulders of the jar. Do not overdo the leaves, otherwise the abundant greenery may spoil the apples. Try to use mint (melissa) to a minimum. 1-2 branches are enough for the whole jar. The last layer in the jar should be a layer of leaves.

Prepare the marinade. For 5 liters of water we need 200 grams of sugar and 1 tbsp. l. salt. The marinade should boil for 5-6 minutes, then cool completely. Pour the marinade over the apples to the edge of the jar. Cover with a piece of gauze and set aside for several days. We do not pour out the remaining marinade, but store it in the refrigerator. As the liquid dries in the jar, add marinade. Absolutely all apples in the jar must be covered with marinade. After a few days, fermentation will begin and foam will appear that will need to be skimmed off. Jars sealed with plastic lids can be taken to a cool place, for example, to a cellar. Soaked apples will be ready in 1.5-2 months.

Recipe 2, step by step: soaked apples with mustard in a saucepan

• apples - 1 kg;
• black currant leaves - 10 pcs.;
• cherry leaves - 10 pcs.;
• water - 1.5 liters;
• salt - 1.5 tsp;
• honey - 4 tbsp. l. (approximately 100 g);
• mustard seeds - 0.5 tsp;
• cloves - 5 pcs.;
• cinnamon - 0.5 tsp.

Select ripe apples without damage. Wash.

Place the prepared apples in enamel pan, trying to lay them as tightly as possible, with the tails up.

Wash the blackcurrant and cherry leaves and add them to the apples in the pan.

To fill, put water on fire, add salt, honey, cloves and cinnamon.

Bring the filling to a boil, skim off any foam that forms (from the honey), turn off the heat, cool a little, about 15 minutes, and hot pour pour over apples.

In order for soaked apples to turn out tasty, the filling must cover them completely.

Cover the apples with a plate, without any weight. It is important here that the apples are constantly under the filling and do not float up.

Leave the pan with apples for 3 days at room temperature so that the apples ferment a little, and then take them out to a cool place. After 1.5 - 2 months, the soaked apples will be ready.

Recipe 3: soaked apples in a bucket for the winter (step-by-step photos)

• autumn or winter apples - 1 bucket.
• sugar about 400 g.
• salt 3 tbsp.
• raspberries, cherries, lemon balm, several branches each.

We wash the apples with running water, remove the leaves and rotten parts. Try to choose whole fruits, without damage.

Place the branches in the prepared container and leave half.

Place all the fruits on them.

Now cover the fruit on all sides with branches so that the apples are completely hidden. To be pleasant aroma, you can take a few sprigs of mint.

Preparing the marinade for apples:

First, bring 1 liter of water to a boil, after adding sugar and salt, mix well.

Wait for the liquid to cool, then add cold water to reach the recipe's volume. Our bucket of apples will require about 5 liters of water.

Fill our fruits to the very top.

We place a board on top and place a weight on it to form a press. Every day for a week, slowly add the marinade. Then you need to move the barrel to a cool place for 1.5 months.

Recipe 4: soaked apples in jars for the winter with mint

Soaked apples in jars for the winter are an excellent snack for both festive table, and for a family dinner. The process of its preparation is incredibly simple, and besides, due to the lack of heat treatment, apples closed for the winter retain most of their beneficial qualities. This is a great advantage, because it is during the cold season that our body is so lacking in vitamins and microelements, which is why it suffers. the immune system. Regular use soaked apples allows you to replenish vitamin reserves and strengthen your immune system, as well as enjoy their wonderful taste.

To prepare such a snack at home without sterilization, you need to choose the right apples. Not every variety can be safely stored in jars all winter, so it is better to choose apples of late varieties, which are usually harvested in mid-autumn. They are harder and more elastic, so they can be stored longer.

Sweet soaked apples go very well with aromatic herbs, such as mint or blackcurrant leaves. It is also very tasty to eat soaked apples with sauerkraut or cucumbers. In addition, you can add other ingredients, such as horseradish or other spices.

We offer you a simple recipe with photo tips with which you can quickly prepare delicious soaked apples in jars for the winter without sterilization. You will surely like them for their unique taste, and your guests will appreciate your culinary talent if you treat them to such yummy food.

• apples - 1.5 kg
• water - 2 l
• malt - 2 tbsp.
• salt - 1 tbsp.
• sugar - 4 tbsp.
• mint - to taste
• currant leaves - 2-3 pcs.

Better get everything ready necessary ingredients in advance so that you don’t have to search for them while cooking. Select apples so that they are not damaged and are not rotten or overripe. Also prepare in advance the spices and herbs that will be used in the process of preparing soaked apples.

Rinse the apples in running water to remove dust and dirt, and also rinse the jar in which you will seal them. Begin filling the container with apples, being careful not to compact them too tightly. Herbs and spices also need to be washed and placed together with apples.

The next thing you need to do is make the brine. To do this, mix sugar, salt and malt in a separate container, stir it all until completely dissolved, then pour the resulting liquid into a jar of apples. Close the container with a nylon lid and leave for up to a week for the mixture to begin to ferment.

After the mixture has fermented, you can roll up the soaked apples in a jar with a lid and send them to the cellar to preserve the snack for the winter. The dish turns out incredibly tasty and aromatic, and you can serve it on a beautiful plate or saucer.

Recipe 5: soaked Antonovka apples in cabbage with carrots

For 1 kg of apples you need about 1-1.5 kg of cabbage. Salt and sugar can be varied according to your taste. Next I will explain how, and you will understand.

• White cabbage - 1.5 -2 kg
• Apples - 1 kg
• Carrots - 300 g
• Salt - 2 tbsp.
• Sugar - 1 tbsp. with a slide

We chop the cabbage, and it’s better if not very thin. But not in large chunks either.

For soaked apples, I chop cabbage like in the photo:

Grate carrots onto coarse grater.

Add salt and sugar.

Now we press and rub the vegetables with our hands so that they release the juice.

We taste the cabbage and decide what else to add - salt or sugar.

I always do this and this method of tasting has never let me down.

Place a layer of cabbage on the bottom of the dish in which you will soak the Antonovka.

For cabbage - apples. Carefully close the gaps between the apples with cabbage and place a layer of cabbage on top.

We also pour the juice released by the cabbage and carrots into the apples. If there is not enough liquid, take some boiled water, add sugar and salt (not too much), stir and pour on top.

Apples and cabbage should be in liquid and the juicier the cabbage, the more of its own juice.

When urinating, it is better to put apples under a press: cover with a clean towel, and put a weight on top and store them in the room for 10-14 days.

After that, the apples need to be put in the basement or other cool place and wait a couple of weeks.

Only now the soaked apples, the recipe for which I described to you, are ready. You can store soaked Antonovka for a long time, until spring.

Recipe 6: soaked Antonovka apples with honey and cloves

The apples in this recipe will be ready to eat in 14 days. "Antonovka", but you can try other hard apple varieties.

• Apple (Antonovka variety) - 20 kg
• Honey - 600 g
• Salt (Without iodine) - 200 g
• Cherry leaf - 300 g
• Cloves - 20 pcs.
• Mix of spices (Mixture for mulled wine.) - 1 pack.

We take 20 kg. apples of the Antonovka variety.

Wash them thoroughly.

I used this container.

Wash cherry leaves.

Line the bottom of the container with cherry leaves.

Pour the apples into the container, not forgetting to add the cherry leaves.

We take fresh honey from a new harvest.

We use salt without iodine.

Dissolve 600 gr. honey with 200 gr. salt and mix with 10 l. cold drinking water.

It turns out to be such a pleasant brine in all respects, which we pour over the apples and leave for three days at room temperature. Then place it in the refrigerator or other cool place.

To add a piquant taste I decided to add this mixture.

You can also add 20 pcs. cloves to taste.

14 days of waiting and you can enjoy the amazing taste and smell of honey apples.

Recipe 7, simple: soaked apples for the winter in jars

The process of preparing this preparation is very simple and does not require large financial costs. And you and your loved ones will definitely like what you get at the end. In addition, soaked apples are an irreplaceable snack and a delicacy for children.

• 5 liters of filtered water,
• 200 grams of granulated sugar,
• 1 tablespoon salt,
• fresh apples.

First, we pick apples or buy them at the market.

Then we go through them carefully. Spoiled apples will need to be put aside.

Wash good apples under a large stream of water. There is no need to cut off the tails or cut out the middle of the apples.

Place the washed apples tightly into three-liter jars. If you have a small family, then 1 liter jars will do.

Prepare the marinade. Pour water into the container.

Pour sugar and salt into it. Bring the marinade to a full boil.

Fill the jars with apples to the brim with the prepared marinade.

We seal the jars with lids and store the soaked apples for the winter.

Recipe 8: soaked apples for the winter with herbs and leaves

An alternative to jams, preserves and compotes is soaked or pickled fruits. I am pleased to present to you a very simple recipe for soaked apples. Preparing this dish will not be difficult, and the ingredients can be purchased at any store, market, or simply picked from the garden. These apples retain all vitamins without exception. Preparing soaked apples!

• Apples Antonovka variety 10 kilograms
• Rowan leaf 8 branches from 15 to 20 leaves on each, or to taste
• Cherry leaf 8 branches with 15 to 20 leaves each, or to taste
• Melissa branch about 5 pieces or to taste
• Oregano branch about 5 pieces or to taste
• Tarragon 10 kilograms 4 branches
• Basil for 10 kilograms 5 branches
• Mint for 10 kilograms 20 leaves
• Anise 5 stars
• Savory for 10 kilograms 5 branches (spicy seasoning reminiscent of the aroma of pepper)
• Pure distilled water 10 liters
• Salt 100 grams per 10 liters of water

There are three types of apple soaking: simple, sour and sugar. Today we will prepare simple soaked apples. First of all, you need to choose the right variety of apples for urinating. Late varieties are most suitable, such as anise, titovka, pepin, antonovka, which begin to ripen at the end of August and ripen until the end of January. These apples have a sweet and sour taste, they are dense and juicy. We thoroughly wash the apples under running water to remove excess contaminants and remove damaged fruits. Leaves and stalks can be left. Transfer to a deep enamel bowl and let excess liquid drain and dry. Now the right selection of spices.

We take leaves and branches of rowan, cherry, lemon balm, oregano, tarragon, basil, mint, anise and savory. We rinse them under running water, shake off excess liquid and put them in a bowl. Place the kettle on the stove on high full of water and bring it to a boil. We scald all the above plant branches with boiling water, thus getting rid of harmful microorganisms, drain the water from the bowl, let the branches cool, and shake them off again excess water and let it dry.

On the stove, turned on, at a high level, place a deep enamel 12 - 15 liter pan filled with 10 liters of pure distilled water, bring to a boil, add 100 grams of salt and boil for about 5 -7 minutes until the salt is completely dissolved. Then let the brine cool to room temperature.

While we were preparing the brine, the apples dried out. We take another deep 12-15 liter enamel pan and put branches of rowan, cherry, lemon balm, oregano, tarragon, basil, mint, anise and savory on its bottom. Place a layer of apples on top and another layer of branches on top. Thus, we lay all the apples, herbs and branches with leaves in layers. Pour the cooled brine over the apples so that it is about 5 fingers higher than them. Fold one meter of clean, sterile gauze in half, place it on top of the apples, and place a large, flat, clean plate on it.

Now let’s prepare the oppression, for this we need something heavy, I’m a lover of cleanliness and sterility, so we take a clean three liter jar, fill it with regular running water and place it on a plate, lightly pressing it down, now the apples will not float. Either way, you have leftover brine, don't throw it away. During soaking, apples absorb a large amount of water, so periodically you will need to add the remaining brine to the pan with the fruits.

Let the apples sit and bubble at room temperature for 1 to 2 days. Then we leave them for 8 - 10 days at a temperature of 15 -10 degrees Celsius. And after that, we take the pan with apples out into the cold in the cellar or onto the balcony and let it sit for 30–40 days, periodically adding brine and making sure that it is always at least 5 fingers higher than the apples. Until the fermentation process ends, the room temperature should be from 0 to -1 degrees.

The finished apples can be left in the pan or placed in smaller, clean containers, filled with brine and stored in the refrigerator, cellar or cool, well-ventilated place.

Pickled apples are served on a plate as a separate dish or as a side dish. meat dishes. Very often, soaked apples are used as a baking vessel. various types minced meat. These apples have a sweet and sour taste and a breathtaking aroma. I hope you enjoy the soaked apples prepared according to this recipe. Bon appetit!

Recipe 9: soaked apples at home in jars

You want to preserve the apples for as long a period as possible, while retaining as much of it as possible. useful properties? And if we add piquant taste to all this? Intrigued? Most useful way preserving apples means wetting. Soaked apples are an excellent alternative to most medications, which have come to us from time immemorial. This way you can preserve apples without loss of vitamins until the end of the summer period and even until the new harvest appears.

• apples (winter varieties) - 2.5 kg
• water - 1 l
• sugar - 15 g
• salt - 15 g
• currant leaves - 10-15 pcs.

First of all, start preparing the apples: wash them and dry them.

Collect currant leaves, wash them thoroughly to remove dirt and dust, shake off excess moisture and place them in the bottom of a 2-liter jar.

Cut the apples into slices, removing seeds and damaged areas, and then place them quite tightly in the prepared jar.

Prepare the brine separately. Dissolve the previously indicated amount of sugar and salt in cold filtered water. Pour the prepared brine over the apples, tightly close the jar with a nylon lid and put it in a warm place for 20 - 25 days.

Soaked apples for the winter are the most simple blank for the whole family. The best varieties apples for this process - late autumn and winter: Antonovka, Slavyanka, Anis, Suvorovets, Babushkino and others with dense pulp.

Apples submitted for soaking must be ripe, healthy, without cracks or wormholes. For the winter they are stored in glass jars, buckets, and barrels. Today we’ll look at preparing these fragrant fruits in jars for the winter.

The process of lactic acid fermentation occurs in jars, as a result of which sugar is converted into lactic acid, which prevents the development of harmful microbes. Thus, the fruits can be stored until next season.

Soaked apples for the winter according to an old recipe

The recipe is simple, takes minimal time to execute, and the result is magnificent. Known since time immemorial.

Ingredients for three 3 liter jars:

• Apples
• 5 liters of water
• 100 g salt
• 400 g sugar
• Black currant leaves

Preparation:

1. Place prepared apples in clean jars, alternating them with blackcurrant leaves. Our containers are 3 liter jars and they are already filled to the neck.

2. Now let's prepare the filling. Pour 5 liters of cold water into a saucepan (no need to boil it), add salt and sugar to it. We begin to mix the contents of the filling well until the sugar and salt are completely dissolved.

3. Fill the jars with fruits with syrup so that they are completely covered with it. Then we close the necks with simple nylon lids and leave them like that in the kitchen for 4-5 days. And then we’ll put the soaked apples in a cool place for storage.

4. Already in the kitchen, the process of lactic acid fermentation will begin in the jars and the filling will become slightly cloudy. At the same time, the apples will be soaked in syrup and there will be less liquid in the jar. And this is all correct, you shouldn’t be surprised.

5. And before putting them in the cellar, add water to the jars.

6. Within 1 -1.5 months delicious apples homemade at home they will be ready and can be eaten. I recommend everyone to make this delicious recipe.

Video on how to prepare soaked apples with red rowan berries

Find out the recipe for canning apples with rowan fruits.

The recipe is simple in execution and identical to the first.

Apples soaked in pumpkin for the winter in a 3 liter jar

Not many people know this recipe with pumpkin, but it is passed down from generation to generation between relatives.

For the recipe, we will take the Antonovka variety and the Guitar pumpkin, which has few seeds and juicy pulp.

Preparing the recipe:

1. Wash apples and pumpkins. Peel the pumpkin and grate it on a coarse grater by hand or using a food processor.

2. The products are prepared for placing in a 3 liter jar.

3. Place a generous layer of pumpkin on the bottom of the jar and carefully place the apples.

4. Then again add a layer of grated pumpkin and place the apples on it again.

5. We compact the pumpkin with our fingers, because the apples should be tightly packed in it. There should be no gaps in the bank.

6. That's the whole preparation process. We close the jar with a simple lid and take it to a cool place, for example, to a cellar.

7. After a month, the preparation can be eaten. Cook while apples and pumpkin are available.

Soaked apples with mustard in jars - video recipe

Recipe for soaked apples with rye flour

Find out ancient classic way soaking fruits when rye flour is present in the brine.

We will need:

• apples Antonovka variety
• currant leaves
• 2.5 liters of water at room temperature
• 1 teaspoon salt
• sugar - 100 g
• rye flour - 100 g

Cooking method:

1. In a 4.5-liter jar with a wide neck, first put currant leaves, then apples, then again currant leaves and again apples to the very top.

2. Pour water into the pan, add sugar, salt and mix.

3. Gradually add rye flour and stir so that there are no lumps.

4. Pour the brine into the jar to the very edge.

5. Cover the neck of the jar with gauze and leave it like that for a month. If the apples float, then you need to put a pressure on top consisting of a jar of smaller diameter with water.

6. At the same time, you need to check frequently so that when the brine decreases, add boiled water.

Video on how to prepare soaked apples with honey in jars for the winter

Check out this great homemade recipe. During the process of urination, many vitamins and useful minerals are retained in the fruits.

Having prepared the fruits according to this recipe, you will recognize their piquant taste and you will undoubtedly like it.

Prepare homemade apples for the winter to serve on the family table. I wish everyone successful preparations!

Apples have been harvested for a long time different ways. The technology was chosen depending on the desired result. Nowadays, a very convenient option for housewives is a recipe that allows you to get soaked apples in 3- liter jars.

Soaked apples: which varieties are suitable for soaking

1. Late durum varieties, which have fairly dense flesh. These are apple trees that are called “autumn.”
2. Ripened fruits with sweet and sour taste. Therefore, the harvested crop must be kept warm. Freshly picked apples are not suitable for soaking.
3. Clean, disease-free specimens. It is especially not advisable to use apples with signs of scab. In addition to their unsightly appearance, they will have poor taste.

The most popular and most delicious varieties for soaking are:

• Snow Calvil;
• Pippin;
• Antonovka;
• Slav;
• Babushkino;
• Orange;
• Welsey.

If you decide to soak summer varieties, this can be done immediately after harvest. Autumn fruits for any recipe are kept for 2 weeks, winter ones - for a month. This time is necessary for saccharification.

How to prepare apples for soaking

Preparation consists of simple but mandatory actions. The fulfillment of these conditions is necessary for any recipe for pickled apples in jars for the winter:

1. Select fruits that are ripe, without signs of rot or damage. Therefore, carrion is not suitable for preparing recipes.
2. Set the apples aside for 2 weeks. During this time, in addition to the saccharification of autumn varieties, minor damage will occur, which is often unnoticeable at harvest. Such specimens need to be rejected.
3. Select medium-sized fruits. Large ones take a long time to soak, small ones are not attractive.
4. Determine the date. It should be borne in mind that the average soaking time, regardless of the recipe, is 1 month. Therefore, the time is chosen according to weather conditions. During the first week, the ideal temperature is from +10 °C to +15 °C, then the workpiece feels comfortable at +5 °C.
5. Prepare the container. Wash the jars and dry them in the sun.
6. During the soaking process, regularly remove mold from the surface.

Recipe for soaked apples for a 3 liter jar

Small-sized fruits are selected for jars. They fit well into the neck and marinate quickly.

Wash the fruits and remove leaves. Be sure to wash the jars with baking soda and pour boiling water over them.

Then sequentially place the components indicated in the recipe and fill with brine. There are several filling options. They differ in the composition of their components. Some recipes call for sugar, others don't. The result is apples in 3 liter jars of different tastes.

Soaked apples in jars: a simple recipe

Additional Ingredients:

• water 5 l;
• salt – 1 tbsp. l.;
• sugar – 0.2 kg;
• cherry and currant leaves.

1. Line the bottom of the jar with leaves.
2. Place fruit tightly, alternating layers with leaves.
3. Boil the syrup with the required amount of seasonings added to the water.
4. Cool slightly.
5. Fill the jars up to the neck. Place the remaining liquid in the refrigerator.
6. Cover with a piece of gauze and leave in the room.
7. Regularly remove foam and add syrup.
8. Place in the cold when the foam settles.
9. Close the jars with nylon lids.
10. Serve soaked fruits possible in 45 days.

How to make soaked apples in jars quickly

Ingredients for soaking 2 kg of fruits:

• sugar, salt - 25 g each;
• water – 3 l;
• currant and cherry leaves.

Step by step recipe:

1. Lay the bottom of the jar with leaves and fruit on top.
2. Prepare a sweet-salty solution.
3. Cool, pour over apples.
4. Wrap the neck of the jar with gauze and set aside for 3-4 days.
5. Cover the soaked fruits with plastic lids and place them on a basement shelf.

Recipe for soaked apples in 3 liter jars with cabbage

Housewives love to make sauerkraut. In combination with apples, the pickling recipe is very popular. To make the preparation with soaked fruit tasty, you will need the following amount of products for 1 jar:

• 4-5 apples;
• 0.5 kg cabbage;
• 200 g carrots;
• 2 tbsp. l. salt.

How to cook:

1. Chop the cabbage, grate the carrots, mix the ingredients in a 3:1 ratio.
2. Add salt and press a little.
3. Cut the fruit into slices or halves (remove the core).
4. Place in layers in a jar.

   Important! The first layer in the recipe must be vegetables.

5. Cover the top of the filled jar with gauze, place the bowl down, and leave for 3 days. During this time, juice will be released from the cabbage, which will be collected in a bowl.
6. Be sure to pierce the mass with a wooden stick 2 times a day to remove the released air.
7. After 3 days, cover the jar of soaked fruit with a plastic lid and refrigerate.
8. You can taste the recipe in a month.

Soaked apples with kefir

An unusual recipe ingredient gives soaked apples in jars original taste. The cooking method is simple and interesting.

Products for 20 kg of dense fruits:

• 200 ml kefir;
• 10 liters of clean water;
• 3 tbsp. l. mustard powder.

Cooking process:

1. Boil water, set to cool.
2. Place the apples in the jars quite tightly.
3. Cover with gauze cloth, cover with oppression.
4. Mix water with mustard powder and kefir.
5. Pour in the filling so that the fruits are covered with liquid.
6. Close the jars with lids and place in a cool place.

Soaked apples in 3 liter jars with rowan berries

No pressure is required in this recipe.

Set of ingredients:

• a handful of rowan;
• 2 kg apples;
• 60 g granulated sugar;
• 30 g table salt.

Step by step recipe:

1. Boil the brine. First water, then add dry ingredients. Cool.
2. Mix apples and rowan berries.
3. Pour the brine into the jars up to the neck.

   Important! Fruits and berries must be dried first.

4. Cover with lids.
5. After 3 days, put the jars on the cellar shelf.

Soaked apples with rye flour

The method is considered simplified compared to other recipes.

Products per jar:

• 2 kg apples;
• 30 g rye flour;
• 1/3 tbsp. l. salt;
• 1.5 liters of clean water.

Detailed description:

1. Be sure to prepare the starter. Mix dry flour with salt and pour boiling water.
2. The next step is very important - it is necessary to rid the starter of lumps. You can use any method, for example, mix all the recipe ingredients in a blender.
3. Cool the starter and let it sit, then strain using gauze.
4. Place the fruits in a jar and fill with rye filling.
5. Place the oppression.
6. When the fruit has absorbed the liquid, you need to prepare a new one and add it.
7. Store jars in a cool place.
8. Wait for fermentation to finish; this takes 1.5 months.
9. After waiting, cover the jars with plastic lids and store in the cold.

Soaked apples with mint, cherry, currant leaves

The quantity of products is designed for 3 jars:

• number of apples by capacity;
• a set of leaves - cherry, currant, sprigs of mint, oregano;
• sugar – 1 glass;
• salt – 1 tbsp. l.;
• water – 5 l.

Preparation:

1. In this recipe, you need to line the fruit with leaves, placing them on top, covering the fruit.
2. Boil water with sugar and salt for 5 minutes, leave to cool.
3. Fill the jars with cold pouring.
4. Place the part that is not included in the refrigerator. As the brine is absorbed, it will have to be added.

   Important! Banks should not be kept at temperatures above +22 °C.

5. The foam must be removed during fermentation, and the soaked apples must be kept entirely under brine, topping up as necessary.
6. After the process is completed, transfer the jars to the cold (temperature no higher than +6 °C).

Soaked apples in jars with basil and honey

Ingredients for the recipe for 10 3 liter jars:

• 20 kg of fruit;
• 10 liters of clean well or boiled water;
• natural honey – 0.5 kg;
• 100 g basil sprigs and 20 g currant leaves;
• rye flour 150 g;
• coarse salt – 170 g.

Technology:

1. Boil the water, if it is not from a spring, cool slightly.
2. Add honey, flour, salt and stir well until smooth.
3. Place clean leaves on the bottom, then alternate layers of fruits and herbs.
4. Currant leaves on top.
5. Pour in the marinade, apply pressure, keep for 2 weeks at a temperature of +15 °C.
6. Remove for winter storage.

Soaked apples with viburnum juice

Delicious and easy to prepare recipe.

Ingredients:

• 20 kg of fruits:

• viburnum juice (freshly squeezed) – 2 l;
• water – 8 l;
• sugar – 1 kg;
• coarse salt – 50 g.

Subtleties of preparation:

1. Boil the brine.
2. Cool and mix with viburnum juice. It can be obtained by grinding the berries through a sieve.
3. Carefully place the fruit into jars.
4. Pour in wort.
5. Place pressure on top and put the workpiece to ferment.
6. After 1.5 months, the dish can be served.

How to soak apples and pumpkin: recipe

In this version, pumpkin plays the role of must, so it is better to take a large specimen.

Ingredients:

• large pumpkin;
• varietal firm apples – 10 kg;
• fresh currant and cherry leaves.

How to wet:

1. Peel the pumpkin, remove seeds, cut into cubes.
2. Add water and simmer until soft.
3. Grind into puree.
4. Place leaves on the bottom of the jar, then apples.
5. Pour in pumpkin puree.
6. Apply pressure and wait 1 month.

Apples soaked with cinnamon, mint and cloves

Apples prepared according to this recipe have a very impressive taste.

For 1.5 kg of dense fruit you need to prepare:

• water – 2 l;
• malt – 2 tbsp. l.;
• salt 2 tsp;
• honey 4 tbsp. l.;
• mint 2 sprigs;
• 1 cinnamon stick;
• 5 buds of cloves.

Step by step process:

1. Place fruit, mint and spices in jars.
2. Dissolve malt in water, bring to a boil, boil for 10 minutes.
3. Cool to 40 °C, add honey (not in a hot solution) and salt, stir.
4. Pour over the fruits, cover with a lid, and store in the cold.

Some housewives boil cloves and cinnamon along with malt. You can try both options and choose the one that suits you.

Soaked apples with parsnips

Parsnips are used very often in winter preparations. If you add the root of the plant when soaking apples, the quality of the fruit will be excellent.

The list of ingredients is a little unusual:

• 10 kg of dense fruits of medium shape;
• 0.3 kg parsnip root;
• 0.5 kg wheat straw;
• 5 liters of clean water;
• 100 g coarse salt;
• 300 g granulated sugar.

Preparation:

1. Wash the parsnip root, peel it, cut it into 2 parts.
2. Prepare the brine and leave to cool.
3. Scald the straw with boiling water.
4. Place straw in a clean bowl, then fruit.
5. Place straw and parsnip root on top again.
6. Fill the filled containers with the sweet-salty solution.
7. Close with lids and store for winter storage.

Apples soaked with tarragon

Tarragon adds a spicy note to familiar taste soaked apples. To prepare original recipe, you will need:

• 10 kg of winter fruits;
• 10 sprigs of tarragon;
• 0.5 kg of grain straw;
• 5 liters of water;
• 80 g salt;
• 0.2 kg sugar.

Process technology:

1. Prepare brine with boiling water.
2. Scald the straw with boiling water and wash the tarragon sprigs.
3. Place straw at the bottom of the jar, then fruit mixed with tarragon sprigs.
4. Pour the brine after it has cooled, close the lid, and put it in a cool place.
5. After a month, the dish can be tasted.

Soaked apples with straw and rosemary

Products needed for a standard recipe with the addition of straw and rosemary:

• apples 10 kg;
• laurel leaves 5 pcs.;
• water 5 l;
• wheat straw 0.5 kg;
• 10 sprigs of rosemary;
• 0.2 kg sugar;
• 80 g salt.

Step by step guide:

1. Prepare boiling brine and cool.
2. Scald the straw with boiling water, place 1/3 of it on the bottom of the jar.
3. Arrange the fruits in layers, alternating with rows of rosemary, straw and laurel.
4. Pour over the cooled mixture and place in the cold.

Pickled spicy apples

For the recipe you will need:

• 15 kg of apples;
• 10 liters of water;
• 20 cherry and currant leaves each;
• mint sprigs – 5 pcs.;
• 100 g malt;
• 300 g honey;
• 150 g salt.

How to cook:

1. Line the bottom of the jar with leaves.
2. Alternate layers of fruit with mint and leaves.
3. Prepare boiling water, cool slightly, dissolve honey, salt and malt.
4. Fill the jars.
5. Leave it in the room for a week, then on a shelf in the basement or refrigerator.

Apples with sea buckthorn in pumpkin puree

Ingredients:

• 4 kg of fruit;
• 3 kg of ripe pumpkin;
• 0.3 l of water;
• 0.2 kg of sea buckthorn berries;
• 0.5 kg sugar.

Technology:

1. Place apples in jars, sprinkling them with clean, dry sea buckthorn berries.
2. Peel the pumpkin and remove seeds, cut into small cubes.
3. Boil water, dissolve sugar in it, add pumpkin.
4. Boil and grind until pureed.
5. Pour over the apples and press down.
6. Leave in the room for a week, then close the jars with lids and transfer to the cold.

Soaked apples with celery

Ingredients for 10 kg of apples:

• 200 g celery sprigs;
• 0.5 kg rye straw;
• 5.5 liters of water;
• 0.2 kg sugar;
• 50 g malt;
• 80 g salt.

Cooking process:

1. Dissolve malt in 0.5 liters of water and boil.
2. The rest of the water is used to prepare boiling brine, which is prepared from salt and sugar.
3. Mix both ingredients and cool.
4. The straw should be doused with boiling water and placed on the bottom of the jar, covering it completely.
5. Arrange the fruit tightly, layering with sprigs of fresh celery.
6. Then gradually add brine to the top.
7. Cover the jars with a lid and transfer to the cold.

Soaked apples with rowan berries

Rowan gives pickled apples an unusual flavor and additionally saturates them with vitamins.

List of products for 10 kg of autumn apples:

• 5 liters of water;
• 1.5 kg of fresh ripe rowan;
• 250 g sugar;
• 80 g salt.

Technology:

1. Prepare rowan berries - pick them off the branches, wash them, and dry them.
2. Boil the marinade from water, salt and sugar.
3. Cool.
4. While the liquid is cooling, tightly mix the fruits and rowan berries into the jars.
5. Pour over the marinade and cover with a lid.
6. Leave the jars of soaked fruit at room temperature for 2 weeks, then lower them into the basement.

Ways to soak apples with honey

The use of honey in apple soaking recipes is very common. When choosing this option, you should know that you cannot boil this product. Therefore, it is dissolved in water whose temperature is not higher than 40 °C. Honey goes well with mint. Straw in “honey” recipes is replaced with currant or cherry leaves.

Ingredients:

• 2 kg apples;
• 5 liters of water;
• 150 g honey;
• 50 g malt (can be replaced with 75 g rye flour);
• 75 g salt;
• 3-4 sprigs of mint.

Recipe preparation process:

1. Prepare the filling by dissolving honey, salt, malt or flour in water.
2. Cool, mix well.
3. Place currant leaves on the bottom.
4. Place apples in 2 rows.
5. After 2 rows, place a layer of cherry leaves and 2 mint sprigs.

   Important! The top layer should be leaves and mint.

6. Place the weight, pour in the brine.
7. Keep jars at a temperature between +15°C and +18°C.

Soaked fruits will be ready in 1-1.5 months.

Whole apples with lingonberries

Products according to the recipe for 20 kg of fruit:

• lingonberries – 0.5 kg;
• water – 10 l;
• sugar – 0.4 kg;
• salt – 0.1 kg;
• rye flour – 0.2 kg;
• currant and cherry leaves - 20 pcs.

Step by step description:

1. Place half the number of leaves at the bottom of the jars.
2. Place the fruits, interspersed with lingonberries.
3. The top layer is leaves.
4. Dilute flour in a small amount of water until smooth.
5. Boil the rest of the water, dissolve salt and sugar, add rye sourdough, cook for 2 minutes.
6. Remove from heat, cool.
7. Pour over the fruits, lay down the oppression, leave for 2 weeks at a temperature of +15 °C. Keep refrigerated.

Soaked White pouring

It is recommended to use winter varieties in all recipes. But those who tried apples soaked in jars White filling, consider this preparation to be the most delicious. For 2 cans of 3 liters you will need 3 kg of white filling. The process is more like pickling because the fruit variety is very sweet.

Other ingredients:

• 3 tbsp. l. salt:
• 9 tbsp. l. vinegar 9%;
• 6 tbsp. l. Sahara;
• horseradish leaves – 3 pcs., cherries – 12 pcs.;
• 12 buds of cloves.

How to cook:

1. Place spices on the bottom of the bottles, then apples.
2. Pour boiling water over, cover with lids, set aside for 10 minutes, and wrap.
3. Drain the water, bring to a boil again and pour over the fruit again.
4. Then drain again, add vinegar, salt, sugar, and bring to a boil.
5. Pour over the soaked apples, roll up the lids, and leave to cool.

Sour soaked apples

The urination process is divided into the following types:

• sour using rye flour;
• sweet with added sugar;
• salty without sugar.

Products for sour version:

• 20 kg of dense fruits;
• 10 liters of cold water;
• 200 g flour;
• 150 g each of sugar and salt;
• currant leaves – 20 pcs., cherry leaves – 40 pcs.

Process description:

1. Boil water, dissolve sugar and salt.
2. Cool, mix with flour.
3. Fill the jars with layers of apples and leaves, alternating them.
4. Pour in brine, put pressure on it, leave in a warm room with a temperature of at least +15 °C.
5. After 2 weeks, transfer the jars to a cool place.

Sweet soaked apples

In this case, the amount of honey or sugar is slightly increased compared to the classic recipe.

Components for 10 liters of filling:

• honey – 0.3 kg or sugar – 0.4 kg;
• rye flour – 0.1 kg;
• salt – 0.15 kg;
• cherry and currant leaves.

You will need 20 kg of apples for the recipe.

Description:

1. Place apples and leaves into jars, alternating layers.
2. Lay the top layer of leaves.
3. IN warm water dissolve the ingredients for filling - honey, flour, salt
4. Stir and pour over apples.
5. Place the load and leave it for 1.5 months in a room with a temperature of +17 °C.

Conclusion

Pickled apples in 3-liter jars are not only tasty, but also very healthy. This is a simplified option for modern housewives who do not always have a place to put a barrel or pan.