Soaked apples are an incredibly tasty and healthy product!
In addition, it is very cheap if you cook in the season and on your own.
Once our ancestors laid fruits in huge barrels, poured well water and ate delicious soaked apples until spring.
No barrels? No problem! You can soak apples even in glass jars!
Soaked apples at home - general principles of preparation
An ideal grade of apples for urination - Antonovka. But other later varieties are also suitable. It is important to choose clean fruits without damage and rot, preferably a small size. Large apples are cooked for a long time, do not lay down tightly, it is better to use them for other purposes.
What can be added to apples:
• different 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 fill, they make 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 method of harvesting soaked apples at home in barrels. You can use jars or other utensils. For brine, you need a little malt.
Ingredients
• 10 kg of apples;
• 80 g of salt;
• 200 g of sugar;
• 300 g of straw;
• 60 g rye malt;
• 5 l of water.
Cooking
1. Rinse, dry the apples, laying them on a clean cloth.
2. The barrel should be scalded with boiling water, washed with water and baking soda and thoroughly rinsed. There should not be any odors in the container, otherwise they will all go over to apples. If necessary, ventilate the container 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 a little straw and apples, finish with the rest of the straw, just pour it on top, the amount does not matter.
4. Malt should be mixed with half a liter of water, boiled for a quarter of an hour, filtered.
5. For brine, mix the remaining water with sugar and salt, add strained malt.
6. Pour prepared apples with cool pickle.
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 of making soaked apples in a jar. Glass containers do not need such painstaking processing as barrels. This is the number 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 a portion of the water, approximately 300 ml, pour the flour, stir quickly, grind all the lumps. Cool.
2. Strain rye water, squeeze through cheesecloth, add the remaining liquid and salt.
3. Put the washed, dried apples in a jar. It is advisable to use the smallest.
4. Pour in the prepared brine with rye flour.
5. Now you need to come up with a can for oppression. A small bottle of water will fit, which will go down the neck. Install.
6. Leave the workpiece in a cool place. The 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 growing moldy at home. According to this recipe, you can make blanks, both in barrels and in large cans.
Ingredients
• currant or cherry leaves;
• 7-8 kg of apples;
• 10 l of water;
• 4 spoons with a mountain of mustard;
• 100 g of salt;
• 200 g of sugar.
Cooking
1. According to this recipe, boiled brine is required. Therefore, any water can be used. Pour the liquid into a convenient bowl, boil with salt and sugar.
2. Set the brine to cool. It should have room temperature or be colder.
3. Wash the apples, dry, 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 the fruit runs out.
6. Add the mustard to the cooled brine, stir.
7. Pour the apples with the prepared mixture, put the oppression and cover with a cloth on top, you can throw a piece of lenok so that midges are not wound up.
8. It is advisable to keep the barrel for a week at room temperature or just warm, then lower it for a month into the basement.
Soaked apples in a jar of cabbage
Many favorite recipe for soaked apples in a jar of cabbage, you can use a bucket or pan. The advantage is that you do not need straw or leaflets for transferring fruit.
Ingredients
• 4 kg of cabbage;
• 3 pcs. carrots;
• 3 tablespoons of salt;
• 2.5-3 kg of small apples;
• 2 tablespoons of sugar.
Cooking
1. Chop the cabbage with a knife or rub it into strips using a special grater. Fold in a large basin.
2. Grate carrots, it is better to use a Korean grater to make a straw, it will be much more beautiful.
3. Add salt, sugar to cabbage and carrots, rub well with your hands so that the juice comes out. Put in a bucket or in a pan, put oppression, cover with a cloth and leave it to warm for a day.
4. Stir in a day to let out carbon dioxide from below. Leave for one more day.
5. Rinse, dry the apples.
6. Take clean and dry cans. Put a layer of cabbage on the bottom, then a few apples, cover with cabbage, then fruit again. Alternate to the end, press.
7. Pour in cabbage pickle, which will remain in the 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 cabbage.
9. Top with whole leaves of cabbage, put small oppressors, for example, a bottle of water.
10. Leave the cabbage with apples to ferment for 2 weeks in the heat, then you need to transfer to the basement or refrigerate.
Soaked apples at home in a barrel with honey
A variant of stunning 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 l of water;
• 150 g of salt;
• 300 g of honey;
• leaves;
• 100 g of malt.
Cooking
1. Boil the 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. Apples need to be washed, dried, use as many fruits as the pickle will cover.
4. Pour the leaves of cherry, currant, 3-4 sprigs of mint, wash and also dry.
5. Put leaves and mint on the bottom of the barrel.
6. Fold the apples, alternating each layer with currant and cherry leaves.
7. In the cooled or slightly warm brine, add honey, stir until completely dissolved.
8. Add honey filling, put oppression.
9. Soak apples at a temperature of 15 to 18 degrees for 4-6 weeks.
Soaked apples in a jar with mountain ash
The recipe for acid soaked apples in jars that are stored under a nylon cover and do not require oppression. Rowan need a little, quite a small handful. Similarly, you can use viburnum.
Ingredients
• 5 l of water;
• 60 g of salt;
• 60 g of sugar;
• mountain ash and apples.
Cooking
1. Boil the brine with sugar, water and salt, be sure to cool well.
2. Put apples in clean and dry jars, sprinkle some mountain ash or viburnum. Berries must also be dry.
3. Fill cans with cooled brine.
4. Close the capron lids, keep it warm for three days, then you can take it out to the cellar.
Soaked apples at home in a horseradish barrel
This recipe uses horseradish leaves, you will need a lot of them. See that they are fresh and green. If the horseradish is not enough, then you can add a little currant, grape, cherry or raspberry leaves.
Ingredients
• 5 l of water;
• 8-10 kg of apples;
• 250 g of sugar;
• 2 tablespoons of salt;
• horseradish leaves.
Cooking
1. Add salt and sugar to purified water, mix until dissolved.
2. Put the bottom of the barrel with leaflets of horseradish, which must be washed and dried beforehand.
3. Now a row of clean apples, again leaflets.
4. Fill the barrel to the top or until the food runs out.
5. Be sure to place blank sheets of paper on top.
6. Pour in chilled brine, it is important that all grains in it are dispersed.
7. It remains only to put oppression on the barrel and wait for the apples. On average, it will take about a month.
Soaked apples at home - useful tips and tricks
• To make apples cook faster, you can pierce the fruit in several places with a toothpick. If harvesting is done in jars, then you can prepare some of the fruit in this way, let the rest urinate longer.
• You can transfer apples in barrels not only with straw or currant leaves, but also with horseradish. Sometimes dill branches are laid on the bottom of the barrel.
• If the barrel has an unpleasant odor, the container must be thoroughly washed with a solution of vinegar before use, then ventilated. You can also use a decoction of citrus peels to neutralize unpleasant odors.
• Did mold appear 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. Also helps prevent mustard powder musty. 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 feast on 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.
