In Russia, pickled apples have been made from time immemorial, so a great many recipes for their preparation have accumulated for our days. At home, it is permissible to soak apples for the winter not only in traditional oak barrels, but also in large enameled pans or ordinary glass jars. In order for the “fruits of knowledge” to acquire a special, spicy taste, in addition to salt, sugar, rye malt or honey, horseradish, tarragon, celery or mustard can be added to the filling.
When choosing apples, you need to consider some factors:
- Suitable for urination are only autumn and early winter varieties with rough, uniformly colored, mainly golden or green skin, and dense, sour pulp. The best among them are: Antonovka, Titovka, Pepin Lithuanian and Anis gray.
- Apples intended for urination must be plucked from the branches by hand or with the help of a special tool. Padals or fruits shaken from a tree are not suitable for this purpose. Apples for soaking should be ripe, but in no case overripe!
- Freshly picked apples from trees are not suitable for soaking. Before you find yourself in a barrel, the fruits should rest in a dark and cool place for 15-20 days.
- Apples intended for urination must be selected and calibrated - approximately the same size, even, without wormholes, putrefactive spots and other defects.
- Apples sold in supermarkets industrial production» are unsuitable for urination. In the case when there is no own garden, it is better to buy apples for soaking from familiar summer residents or private owners in the market.
- Rye straw used for layering apples must be fresh (harvested in the same year as the fruit), not rotten, clean, free of mold and foreign odors.
Apples in a barrel, pickled in the traditional way
Ingredients:
- medium-sized selected sweet apples - 36 pcs. (about 6 kg);
- rye flour - 2-2 ½ cups;
- spring or filtered water - 10 l;
- coarse salt - 3 tbsp. l. (with a high slide);
- black currant leaves and dill umbrellas - 0.2 kg each;
- sugar - 3/4 cup.
Cooking order:
1. Fill the 12 l tub cold water, after 5 days, drain the water from the barrel and wash it with a hot alkaline solution (2 g of soda ash per 1 liter of water). After washing, thoroughly rinse the tub, fill it with boiling water a third, close the lid and wait 1.5-2 hours, then rinse the barrel several more times.
Advice. Instead of an oak tub, you can use a large clay makitra - such glazed ceramic barrels were previously produced industrially and were available in almost every home.
2. Wash the apples with a sponge. Soak dill and currant leaf for a quarter of an hour in a large basin, then rinse the greens and spread it on a kitchen towel to dry.
3. Lightly dry the flour in a slightly heated oven. When it acquires the color of baked milk, pour it into a large thick-walled saucepan and brew with three liters of boiling water. So that the flour does not take lumps, pour boiling water into it in a thin but continuous stream, while the dough itself is continuously and intensively stirred with a whisk.
4. Boil 7 liters of water in a separate saucepan, pour salt into it, when it is completely dissolved, add sugar to the liquid and turn off the stove.
5. While the brine is cooling, lay half of the currant leaves on the bottom of the barrel, put the first layer of apples on top of them with tails up, cover it with dill umbrellas. Proceeding further in this way, place all the fruits in the tub and cover them with the remaining currant leaves.
6. Introduce rye “brewing” into the completely cooled brine, mix the mixture thoroughly and pour apples with it, so that the liquid completely covers not only the fruits, but also the leaves.
7. Cover the brine-filled apples with a wooden circle and press it down with a small cobblestone (previously washed and scalded well). Tie the neck of the tub with canvas
8. For the first 4-5 days, keep the barrel in a heated room, when the filling ferments, drag the tub of apples into the cellar. It will be possible to take a sample from apples in a month, but they will be completely ready for 45-50 days.
Attention! At first, the fruits will intensively absorb liquid. To prevent the top layers of apples from being exposed, brine should be regularly added to the barrel, so the remaining filling should be stored in the refrigerator, and when the liquid level in the tub drops, pour it into it.
To prevent pickled apples from spoiling during storage, once every 5-7 days, remove the mold film from the surface of the brine, and also wash hot water wooden circle and stone oppression.
It is periodically necessary to add brine to stored apples, as it will be intensively absorbed.
Apples soaked in honey
Ingredients:
- large selected antonovka - 6 kg;
- blackcurrant and cherry leaves - 200 g each;
- basil - 1 large bunch;
- well water or filtered - 10 l;
- coarse salt, not iodized - 4 full, with a slide Art. l.;
- flower honey - 0.6 kg (slightly less than a half-liter jar).
Cooking order
- Prepare fruits, greens and a tub in the same way as in the previous recipe.
- Boil water, pour salt into it, boil the brine for 2-3 minutes and cool it to 40 * C.
- Dilute honey in a warm liquid and wait for it to dissolve completely.
- Lay a layer of cherry and blackcurrant leaves on the bottom of the barrel. Place a row of apples on this pillow, cover them with basil sprigs and continue to stack fruits, alternating layers of apples with layers of greens.
- When the tub is almost filled to the top, cover the fruits with the remaining currant and cherry leaves and pour them with completely cooled honey brine.
- Next, place a plank circle on the fruit, lay oppression on top of it, cover the barrel with canvas, keep it indoors at t 16 ° C for 10-14 days, and then move it to the cellar.
Ingredients:
- medium-sized apples - 7 kg;
- dry mustard powder - 4 very full spoons;
- salt - 3 heaped tablespoons
- rye straw - as needed;
- sugar - 7-8 tbsp. l.
Cooking order
- Prepare the barrel and apples as it was said in the first recipe. Sort the straw, rinse and scald.
- Boil 10 liters of water with salt and sugar and put the brine to cool.
- Cover the bottom of the tub with straw and fill it with apples. Lay the fruits in rows, covering each of them with a centimeter layer of straw. When the container is full, cover the fruits with a thicker straw layer.
- Take a glass of cold brine into a large cup, dilute in it mustard powder, pour the mustard mash into the main filling and mix it thoroughly.
- Pour the fruit with mustard brine, set the oppression, keep the barrel of apples indoors for a week, and then lower it into the underground.
Apples soaked with horseradish
Ingredients:
- apples (medium-sized Antonovka or Pepin) - 2 kg;
- horseradish - 2 medium-sized roots.
For brine:
- water - 2 l;
- salt - 2 dessert spoons;
- sugar - 5 tablespoons.
Cooking order
- Boil the brine from the indicated components. While it is cooling, wash the apples, peel and cut the horseradish roots into thin shavings.
- Place the apples in rows in a four-liter enameled pan, sprinkling each layer with horseradish.
- Pour the fruit with cold brine, cover with an inverted plate, on top of which set oppression. After three days, put the pan with apples in the refrigerator.
The recipes listed in this article are not dogma, but a guide to action. By adding certain spices and spices to pickled apples at your discretion, you will get a delicacy with an original, “signature” taste.
Soaked apples - video recipe
Soaked apples for the winter - photo
There are 2 main cooking methods pickled apples: The first way is when apples are soaked in brine with rye flour(or malt and flour). The second way is when apples are soaked in honey (or sweet sugar filling).
There are many variations of soaked apples - for example, when both methods are combined (rye flour + honey (sugar) + salt) or when apples are soaked with berries (cranberries or lingonberries), etc. Spicy herbs such as dill, dill seeds, anise seeds, black pepper, cinnamon, etc., and the leaves of fruit trees, which shift the layers of apples, can be very different - cherry, apple, currant leaves. The only thing you need to pay attention to when listing spicy herbs (foliage) and spices is that if in the case of filling apples with brine with rye flour (malt), you can add spicy leaves (apple, cherry and (or) currant ), then in the case of sweet honey (sugar) filling, it is better to exclude dill. In old pre-revolutionary cookbooks, there are often recipes in which straw is placed on the bottom of the container and between the rows of apples (P.F. Simonenko “Exemplary Kitchen”, 1892)
2 recipes for pickled apples in rye brine and honey filling
APPLES PICKED IN RYE BRINE.
For a container of 12 liters (in this case enamel pan) requires apples of medium (or several large) caliber - 32 - 36 pcs. Apples are better to take varieties "Antonovka", but you can use other winter, strong varieties.
The container must be either glass (wide-mouthed bottles), or enameled, or clay (clay glazed, earlier, the industry used to produce glazed clay containers specifically for salting in the form of barrels with a clay circle on which oppression was installed). Ideally, as a container, you need to take small oak barrels). In any case, the shape of the container should be close to cylindrical.
Rye flour - 2-3 cups, dry in the oven (so that it becomes the color of baked milk). Place the flour in a cast-iron saucepan (preferably in a cast-iron one because the flour should be thoroughly brewed) and continuously stirring with a whisk, pour boiling water into the flour - 2-3 liters.
It is not worth pouring boiling water very quickly, but not very slowly either (the main thing is to stir with a whisk so that, if possible, there are no lumps. If lumps still form, then the rye infusion can be filtered through a sieve)
Boil water (the total amount of water, taking into account the one that went to brewing flour, should be 10 liters, that is, if 2 liters were used to brew flour, then boiled water should be 8 liters) and add 3 full tablespoons to it with " a slide "salt (coarse salt and not iodized!)
When the water has cooled, add brewed rye flour to it and mix the brine thoroughly. Apples should be poured with cooled brine.
Put spicy herbs on the bottom of the container in which the apples will be soaked (in this case, the authors of the post used dill “umbrellas”, cherry and currant leaves), put the apples on them with the petioles up and cover with spicy herbs on top. Thus, lay all the apples, each time shifting the leaves and herbs. When the container is full, cover the last layer of apples with leaves and herbs, place a wooden circle on top, cover with gauze in several layers or better with canvas (to prevent unwanted objects, dust, etc. from getting into the container with apples), fix the canvas on the container with twine or gum and lay oppression.
Keep apples at room temperature 3-4 days, then place in the cellar.
Care for pickled apples according to the standard scheme - like for pickles. If you soak apples in jars, then place in the refrigerator.
After 40 days (or after 2 months) the apples will be ready to eat.
APPLES PICKED IN HONEY (SWEET) FILLING
The scheme for laying apples, the number of apples per 12-liter container is similar to the previous scheme. The only difference is in the filling itself and in herbs.
Filling honey:
- For 10 liters of water:
- honey - 600 -800g (800g is for sweet fans)
- salt - 4 tablespoons with a "slide".
Boil water, salt, cool it to 40C and (only after the water has cooled to 40C) carefully dilute honey in it.
Pour prepared apples, cover with a wooden circle, canvas and set oppression and store - everything is as in the previous recipe.
As herbs, use cherry, apple, currant leaves.
After 40 days (or after 2 months) the apples will be ready to eat.
IMPORTANT NOTES!
Pickle for a 12-liter container filled with apples is 6-6.5 liters. The rest must be stored (in the refrigerator), in order to add after the apples, being in the phase of active fermentation, absorb part of the brine.
During storage (whether in the cellar or in the refrigerator ..) it is necessary to remove the film from the surface of the brine (filling), wash the wooden circle and add the apples with chilled, freshly prepared brine (in a word, make sure that the apples are completely immersed in the brine (or filling ) published
P.S. And remember, just by changing your consumption, we are changing the world together! © econet
There are 2 main ways to prepare pickled apples:
The first way is when apples are soaked in brine with rye flour (or malt and flour);
The second way is when apples are soaked in honey (or sweet sugar filling).
There are many variations of soaked apples - for example, when both methods are combined (rye flour + honey (sugar) + salt) or when apples are soaked with berries (cranberries or cranberries ..), etc. Spicy herbs such as dill, dill seeds, anise seeds, black pepper, cinnamon, etc .. and the leaves of fruit trees, which shift the layers of apples, can be very different - leaves of cherries, apples, currants. The only thing you need to pay attention to when listing herbs (foliage) and spices, it is that, if in the case of pouring apple brine with rye flour (malt), you can add spicy leaves (apple trees, cherries and (or) currants), then in the case of sweet honey (sugar) filling, it is better to exclude dill. In old pre-revolutionary cookbooks, there are often recipes in which straw is placed on the bottom of the container and between the rows of apples (P.F Simonenko “Exemplary Kitchen”, 1892).
APPLES PICKED IN RYE BRINE.
For a capacity of 12 liters (in this case, an enamel pan), apples of medium (or several large) calibers are required - 32 - 36 pcs. Apples are better to take varieties "Antonovka", but you can use other winter, strong varieties.
The container must be either glass (wide-mouthed bottles), or enameled, or clay (glazed clay, earlier the industry produced clay glazed containers in the form of barrels with a clay circle on which oppression was installed specifically for salting). Ideally, as a container, you need to take small oak barrels.)
Rye flour - 2-3 cups, dry in the oven (so that it becomes the color of baked milk). Place the flour in a cast-iron saucepan (preferably in a cast-iron one, because the flour should be thoroughly brewed, warmed up, and the cast-iron does not cool down for a long time ..) and, continuously stirring with a whisk, pour boiling water into the flour - 2-3 liters. It is not worth pouring boiling water very quickly, but not very slowly either (the main thing is to stir with a whisk so that, if possible, there are no lumps. If lumps still form, then the rye infusion can be filtered through a sieve ..).
Boil water (total water, taking into account the one that went to brewing flour, should be 10 liters, that is, if 2 liters were used to brew flour, then boiled water should be 8 liters) and add 3 full tablespoons to it (with a “slide ”) salt (coarse salt and not iodized!).
When the water has cooled, add brewed rye flour to it and mix the brine thoroughly. Apples should be poured with cooled brine.
Put spicy herbs on the bottom of the container in which the apples will be soaked (in this case, the authors of the post used dill “umbrellas”, cherry and currant leaves), put apples on them with petioles up and cover with spicy herbs on top. Thus, lay all the apples, each time shifting the leaves and herbs. When the container is full, cover the last layer of apples with leaves and herbs, place a wooden circle on top, cover with gauze in several layers or better with canvas (to prevent unwanted objects, dust, etc. from getting into the container with apples), fix the canvas on the container with twine or gum and lay oppression.
Keep the apples at room temperature for 3-4 days, then place in the cellar. Caring for soaked apples according to the standard scheme is like pickles. If you soak apples in jars, then place them in the refrigerator.
APPLES PICKED IN HONEY (SWEET) FILLING.The scheme for laying apples, the number of apples per 12-liter container is similar to the previous scheme. The only difference is in the filling itself and in herbs.
Filling honey:
For 10 liters of water:
honey - 600 -800 g (800 g is for sweet fans), salt - 4 tablespoons with a "slide".
Boil water, salt, cool it to 40C and (only after the water has cooled to 40C) carefully dilute honey in it.
Pour prepared apples, cover with a wooden circle, canvas and set oppression and store - everything is as in the previous recipe.
As herbs, use cherry, apple, currant leaves.
After 40 days (or after 2 months) the apples will be ready to eat.
IMPORTANT NOTES!
Pickle for a 12-liter container filled with apples is 6-6.5 liters. The rest must be stored (in the refrigerator), in order to be topped up after the apples, being in the phase of active fermentation, absorb some of the brine.
During storage (whether in the cellar or in the refrigerator ..) it is necessary to remove the film from the surface of the brine (filling), wash the wooden circle and add the apples with chilled, freshly prepared brine (in a word, make sure that the apples are completely immersed in the brine (or filling ))
Ready!))Apples are always nice to crunch, even in summer, even in winter. However, a large harvest is not so easy to maintain for a long time. In this case, pickled apple recipes come to the rescue. The process of making such homemade treats does not require much effort in conditions when all containers and ingredients are prepared correctly. And 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 Peeing
The process of urinating apples and other fruits or berries is to convert fructose from them into lactic acid and alcohol. Yeast and lactic acid bacteria act as a catalyst for this transformation. At the exit, the same sour-sweet “soaked” taste is obtained. Not all apples are suitable for cooking. They must meet the following criteria:
- average same size;
- hardness and density;
- sour taste;
- plucked from a tree, not dropped to the ground;
- without red blush (for summer varieties).
Advice. You can not wet recently picked apples - let them rest. Thus, the starch in their composition will turn into sugar.
Recipe for pickled 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 choose and prepare the container correctly. Oak is best suited for these purposes, but other wood material is also allowed. 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: for 1 bucket of hot water - 20 g.
- Pour boiling water over the container again.
- Discuss.
- For the purpose of disinfection, fumigate with sulfur.
Traditionally pickled apples are cooked in a barrel.
The bottom and walls before laying out the fruit and already during the process 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 is best. Straw is needed from a new collection, without mold and unpleasant odors. It should be cleaned of weeds, washed, scalded with boiling water and dried.
Advice. Instead of straw, a blackcurrant leaf treated in the same way is suitable.
Apples should be tightly packed in a container with the stalks up. At the end, the top layer of the fruit must also be covered with straw, and then with a napkin, with a circle under it and pressed down with a heavy object. After that, you need to lubricate the edge of the barrel vegetable oil and pour in the brine. It is prepared as follows: for every 10 kg of apples, take 5 liters of cold boiled water, pour 80 g of salt and about 150-200 g of sugar into it.
Variants of soaked apples with spices in a barrel
To give apples an additional flavor, you can add honey (sometimes they completely or partially replace sugar), as well as spices:
- mustard;
Recipes for brine with malt are quite popular:
- Add 50 g of malt to 0.5 l of water.
- Boil the broth for 15-20 minutes.
- Mix with brine (this is enough for 5 liters).
Advice. Rye flour is also used instead of malt. Mix 75 g with a little water and add the mixture to the already boiling broth. Boiling water should be 4 times more.
Apples in a barrel need care. Remove mold and foam, wash wheel and weight weekly with hot water. Urination occurs within 1.5 - 2 months. If everything is done correctly, then the apples will turn pink or slightly golden and acquire the desired taste.
Recipe for pickled apples in jars
The basic principles of soaking in barrels are also available for residents of apartment buildings who cannot keep wooden 30-kilogram straw containers on the balcony. In this case, much smaller ceramic or glass can be used. Simplified recipes are also suitable. The most popular among modern methods are soaking with honey, mustard, horseradish, etc.
Soaked apples in a jar
The simplest version of pickled apples in jars involves a 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 in a 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 often pairs with mint in recipes. Straw in this case is replaced by scalded and dried blackcurrant and / or cherry leaves. The recipe is suitable for containers of different types:
- Prepare a 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 thoroughly.
- Lay a currant leaf on the bottom of the jar in a thin layer.
- Place 2 rows of apples tightly together.
- Cover them with a cherry leaf layer and arrange two more rows of apples on top.
- The next is a thin layer of mint, and on top of it are apples again.
- Cover the topmost apple row with assorted leaves and a couple of mint sprigs.
- Close the circle and press down with something heavy.
- Carefully, without removing the load, pour the brine into the container. Throughout the soaking process, the circle must be completely immersed in the liquid.
Advice. The optimum temperature for successful rinsing of apples is +15…+18°C. The term of readiness for this and other "jar" recipes is 4-6 weeks.
Recipe for pickled apples with mustard and other spices
For pickled mustard apples, the brine is prepared as follows: 0.5 tbsp. sugar, 50 g salt, 1.5 tbsp. l. mustard. The filling is boiled and allowed to cool. In its own way, the recipe for soaked apples with mountain ash is piquant and peculiar.
Pickled apples with spices
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. In a container mixed with apples, evenly place ripe, whole and washed rowan berries, separated from the twigs. Cover with a lid or cheesecloth, circle and 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 a special taste to the fruits. To 5 liters of warm water, add 75 g of salt, sugar and rye flour. The brine must be cooled before pouring, and horseradish leaves (according to the recipe, it is also allowed grape leaf) shift the layers of apples. The finished fruit container 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 the result of soaking, then next time you can experiment. For example, change the composition of the brine or the proportions of the ingredients. So you can achieve the perfect taste, based on the preferences of your family.
Apples for the winter in a jar: video
Soaked apples: photo
Soaked apples - incredibly tasty and useful product!
In addition, it is very cheap if you cook in season and on your own.
Once upon a time, our ancestors put fruits in huge barrels, filled them with well water and enjoyed soaked apples until spring.
No barrel? Not a problem! You can soak apples even in glass jars!
Soaked apples at home - general principles of preparation
The ideal variety of apples for urination is Antonovka. But other late varieties are also suitable. It is important to choose clean, undamaged and rotten fruits, preferably small. Large apples cook for a long time, do not lie down tightly, it is better to use them for other purposes.
What can be added to apples:
Various leaves and greens (horseradish, currants, cherries, raspberries, dill, mint);
Vegetables (mainly cabbage, carrots);
Berries (grapes, lingonberries, mountain ash).
Urination is sour, sweet, salty. But most often, salt and sugar are simply added to the filling, making a mixed version. Be sure to use clean water, preferably spring or well. You can find recipes with boiled pickles.
Soaked apples at home in a barrel with malt
The traditional way harvesting pickled apples at home in barrels. You can use flasks or other utensils. You will need some malt for the brine.
Ingredients
10 kg of apples;
80 g of salt;
200 g of sugar;
300 g of straw;
60 g of rye malt;
5 liters of water.
Cooking
1. Rinse, dry the apples by laying them out on a clean cloth.
2. The barrel must be scalded with boiling water, rinsed with water baking soda and rinse thoroughly. There should not be any foreign smells in the container, otherwise they will all switch to apples. If necessary, the container must be ventilated for several days.
3. At the bottom of the barrel you need to pour a little straw and lay out a layer of apples. Then again some straw and apples, finish with the rest of the straw, just pour on top, the amount does not matter.
4. Mix malt with half a liter of water, boil for a quarter of an hour, strain.
5. For the brine, mix the rest of the water with sugar and salt, add the strained malt.
6. Pour the prepared apples with cool brine.
7. Close the barrel, store in a warm and cool place. Every 2 weeks it is recommended to remove the foam that forms mold. Soaked apples will be ready no earlier than in two months.
Soaked apples in a jar with rye flour
A simplified way to prepare pickled apples in a jar. Glass containers do not need such painstaking processing as barrels. This is the amount of products for one can of 3 liters.
Ingredients
2 kg of apples;
30 g flour;
1.5 liters of water;
0.3 tablespoons of salt.
Cooking
1. Boil some water, about 300 ml, pour in the flour, stir quickly, rub all the lumps. Cool down.
2. Strain the rye water, squeeze through cheesecloth, add the remaining liquid and salt.
3. Put washed, dried apples in a jar. It is advisable to use the smallest.
4. Pour the prepared brine with rye flour.
5. Now you need to come up with oppression for the bank. A small bottle of water will fit into the neck. We install.
6. Leave the workpiece in a cool place. Apples will become soaked in 1.5 months.
Soaked apples at home in a barrel with mustard
Mustard is a wonderful ingredient that prevents soaked apples from molding at home. According to this recipe, you can make a blank, 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 of salt;
200 g sugar.
Cooking
1. According to this recipe, you need to prepare a boiled brine. Therefore, any water can be used. Pour the liquid into a convenient bowl, boil with salt and sugar.
2. Let the brine cool down. 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. Put a layer of leaves on the bottom of a clean barrel.
5. Alternate apples and leaves until you run out of fruit.
6. Add mustard to the cooled brine, stir.
7. Pour the apples with the prepared mixture, put oppression and cover with a cloth on top, you can throw a piece of lenok so that midges do not start.
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.
Soaked apples in a jar with cabbage
Many favorite recipe for pickled apples in a jar of cabbage, you can use a bucket or pan. The advantage is that you do not need straw or leaves to shift the fruit.
Ingredients
4 kg of cabbage;
3 pcs. carrots;
3 tablespoons of salt;
2.5-3 kg of small apples;
2 spoons of sugar.
Cooking
1. Chop the cabbage with a knife or rub it into strips using a special grater. Place in a large basin.
2. Grate carrots, it is better to use a Korean grater to make straws, it will be much more beautiful.
3. Add salt, sugar to the cabbage and carrots, rub well with your hands so that the juice comes out. Fold in a bucket or in a saucepan, put oppression, cover with a cloth and leave warm for a day.
4. After a day, stir to release carbon dioxide from below. Leave for one more day.
5. Wash, dry apples.
6. Take clean and dry jars. Put a layer of cabbage on the bottom, then a few apples, cover with cabbage, then more fruit. Alternate to the end, press.
7. Pour in the cabbage brine that will remain in the common bowl.
8. If the brine is not enough, then 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. Top with whole leaves of cabbage, put small oppressions, for example, a bottle of water.
10. Leave the cabbage with apples to ferment for 2 weeks in the warmth, then you need to transfer to the basement or put in the refrigerator.
Soaked apples at home in a barrel with honey
A variant of amazing soaked apples with honey, which are also prepared in a barrel or in any other bulk container. You will also need a mixture of cherry leaves, currants and a few sprigs of mint.
Ingredients
10 liters of water;
150 g of salt;
300 g of honey;
100 g of malt.
Cooking
1. Boil malt in a liter of water, boil for 20 minutes, cool and strain.
2. Add the rest of the water and salt, boil the brine, cool.
3. Apples need to be washed, dried, use as many fruits as the brine will cover.
4. Narvit leaves of cherry, currant, 3-4 sprigs of mint, wash and dry too.
5. Put 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 slightly warm brine, 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
A recipe for sour pickled apples in jars that are stored under a nylon lid and do not require oppression. Rowan will need a little, a small handful is enough. Similarly, you can use viburnum.
Ingredients
5 liters of water;
60 g of salt;
60 g sugar;
Rowan and apples.
Cooking
1. Boil the brine with sugar, water and salt, be sure to cool well.
2. Fold the apples into clean and dry jars, pour in a little rowan or viburnum. Berries should also be dry.
3. Fill jars with cooled brine.
4. Close with nylon lids, keep warm for three days, then you can take it out to the cellar.
Soaked apples at home in a barrel with horseradish
This recipe uses horseradish leaves, you will need a lot of them. Make sure they are fresh and green. If horseradish is not enough, then you can add a little currant, grape, cherry or raspberry leaves.
Ingredients
5 liters of water;
8-10 kg of apples;
250 g sugar;
2 tablespoons of salt;
Hell leaves.
Cooking
1. Add salt and sugar to purified water, stir until dissolved.
2. Line the bottom of the barrel with horseradish leaves, which must be washed and dried in advance.
3. Now a row of clean apples, again leaves.
4. Fill the barrel to the top or until the products run out.
5. Be sure to put clean leaves on top.
6. Pour in chilled brine, it is important that all the grains in it disperse.
7. It remains only to put oppression on the barrel and wait for the apples. On average, this will take about a month.
Soaked apples at home - tips and tricks
To make the apples cook faster, you can pierce the fruit in several places with a toothpick. If the preparation is done in jars, then part of the fruit can be prepared in this way, let the rest urinate longer.
You can shift apples in barrels not only with straw or currant leaves, but also with horseradish. Sometimes dill branches are laid out at the bottom of the barrel.
If the barrel has an unpleasant odor, then before use, the container must be thoroughly washed with a solution of vinegar, then ventilated. Also, to neutralize unpleasant odors, you can use a decoction of citrus peels.
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 lower them into a cool room with a temperature of 10 to 15 degrees.
