Pickled Antonovka apples with mustard. The most delicious pickled apples with mustard and honey. Pickled apples with rye flour

Chicken
08.05.2021

Today I want to tell the housewives how to cook delicious soaked apples with mustard and honey for the winter. Apples can also be soaked with sugar, but it is honey that gives the apples a special pleasant sweetness, and the dry mustard added to the marinade makes the finished apples sharp, and thanks to the mustard, the apples remain plump after pickling (not loose like sauerkraut).

Hurry up to cook soaked apples according to my recipe with step-by-step photos so that they have time to be salted for the New Year!

  • Apples - 3 kg
  • Mustard powder - 4 tablespoons
  • Honey - 200 gr,
  • Table salt - 80 gr,
  • Water - 4 liters.

Dear housewives, keep in mind that not all varieties of apples are suitable for pickling. The most delicious sweet and sharp soaked apples are obtained from the varieties: Snow Calvia, Antonovka, Golden, Slavianka. For my recipe, I picked up whole, flawless, medium-sized golden apples, ripe, but not overripe. You can take any bee honey for the marinade to your taste (I have a floral one).

How to make pickled apples at home

And so, we begin to prepare the workpiece with the fact that we first need to thoroughly rinse the apples under running water and immediately put them in a container for soaking. I salted my apples in a large stainless steel saucepan.

Sprinkle the apples with dry mustard powder on top.

Then, in the honey liquid, we dissolve the salt. Here is a slightly yellowish, we got a marinade for apples.

Pour the apples with marinade and slightly stir the mustard with your hands in the saucepan. If the mustard does not completely dissolve, do not be discouraged, the mustard powder will "disperse" in the process of pickling apples.

After that, you need to put oppression on the soaked apples with mustard and honey so that the fruits are completely immersed in the brine. As oppression, I use an ordinary flat plate, on top of which I put a jar of water.

In two weeks the brine will change color, do not be alarmed, during the process of pickling apples this is normal.

Exactly a month has passed and, finally, our delicious, sweet and sour and sharp soaked apples with mustard and honey are ready. Admire how beautiful they are!

You can store soaked apples for 3-4 months in a cool room. But usually my household eats this delicious autumn delicacy much faster.

Source: suseky.com


Recipe for soaked Antonovka apples with mustard

Our grandmothers often pampered their guests and relatives with all sorts of pickles, among which were delicious, aromatic pickled apples. It is difficult to refuse such a treat, the hand reaches out for the next portion of spicy apples. They taste fizzy inside, reminiscent of champagne with fruit. The Antonovka apple recipe is one of the simplest, we recommend that you take note of it, especially if these juicy fruits grow in your garden.

Which apples are suitable for soaking?

Sour apples with green and white colors are best suited. Summer varieties with orange or red pigments are not used for soaking. The most suitable will be the following types of apples: varieties Antonovka, Semirenko, Zelenka and of course others. Today our recipe will feature the Antonovka variety. Apples of other green varieties are soaked in a similar way.

Damaged and soft fruits should not be wetted. Choose only elastic apples that do not have traces of impacts on the ground, with a complete shell. It is best to pick them up from the tree with your hands, wearing gloves so as not to damage them. Freshly picked fruits with a high starch content are not used for urinating. They should lie in a cool place for several days, then the starchy compounds will turn into sugar.

Sort the apples by size - they should be roughly the same. Then they need to be washed well, especially those that were treated with various chemicals during maturation.

Preparing the salting barrel

Of course, apples are soaked in a barrel. Our grandmothers did this, and they already knew a lot about fermentation. When salting or fermenting vegetables and fruits, a wooden tub gives off aromatic segments that add a touch of piquancy. How do you prepare the barrel for this process?

The tub must be soaked with water, then scalded with boiling water. After that, its inner part is washed with a solution of caustic soda. Then rinsed, scalded again with boiling water, after which the barrel is dried. This can be done by exposing it to the sunlight and fresh air. Our container is ready, you can start.

How to shift apples - straw or currant leaves?

Before soaking, fruits are always shifted either with straw or with leaves of fruit trees and shrubs. This is necessary to preserve the integrity of apples, in addition, the transferred fruits absorb the aroma of straw and leaves, and also acquire a beautiful shade. Which is better to use?

In fact, there is no fundamental difference, what is at hand, then take it. If you opt for wheat or rye straw, take it only from the last harvest. Make sure it is clean, smells good, and is not affected by mold. How much straw do you need? For 50 kg of apples, no more than 1 kg of straw is needed. Before putting it in a barrel, it must be scalded with boiling water several times.

Soaked Apples with Mustard Recipe

We spread straw on the bottom of the tub, put the first layer of apples on top of it. Then again we make a layer of straw, and put the fruits on it. We do this with all apples. Now you need to prepare the brine.

For this we need: water (10 l), 200 g of sugar, 100 g of salt, 3 tbsp. l. mustard, honey - 2 tbsp. l.

To prepare the brine in which our apples will be soaked, you need to dissolve the above ingredients in water, bring it to a boil, and then cool to room temperature. Pour apples, pre-arranged with straw, with this brine. Put another layer of straw on top, cover the entire contents of the tub with a clean cloth and put a wooden circle on which the oppression (load) is installed. It is recommended to grease the edge of the barrel with a thin layer of vegetable oil.

Cooking soaked apples Antonovka

So that the pickled apples are well salted and keep their beneficial features until spring, they need to be looked after. Keep pickled apples in a cool place. For the first few days, you need to constantly monitor the liquid level in the barrel. If it drops, add water (boiled and chilled) so that the upper apples do not spoil.

At least once a week, you need to rinse the wooden circle, and also remove the foam formed as a result of fermentation. If you see mold on the fabric covering the tub, be sure to replace it with a clean one, and treat the top of the barrel with a soda solution, as well as a wooden circle. Under the right conditions, apples will be ready in 30-40 days.

1. In some recipes, there is no granulated sugar at all, it can be completely replaced with honey, which is twice as much as sugar.
2. If you do not have a wooden barrel, you can soak apples in glass containers, for example, three-liter cans.
3. Some experienced housewives recommend improving the standard recipe for apples with mustard. To do this, they suggest not immediately removing the apples after soaking in the cellar, but keeping them for several days at room temperature in order to start the fermentation process. After 5-7 days, you can move the barrel or jars of apples to the cellar.

In Russian cuisine, pickled apples have always been considered a traditional dish. There are quite a few recipes for soaking them. We looked at how to cook pickled apples with mustard, a simple recipe for this was given. In other different recipes, different herbs and spices are used, which means that the taste of fruits that are fermented according to different recipes is different. The good thing about the mustard recipe is that when using it, less foam is formed and mold rarely occurs, which means that the product is cleaner and safer for health.

Source: www.rasteniya-lecarstvennie.ru


A simple recipe for soaked apples with mustard

Apples are a source of a huge amount of vitamins and useful micro- and macroelements. But it is not always possible to keep them fresh for a long time. Pickled apples with mustard - simple and tasty way save fruit for the winter, thanks to heat treatment.

Apple selection rules

A large percentage of success in making soaked fruit lies in choosing the right apples. Late varieties, mostly green and white, are considered the most suitable for soaking. These varieties include, for example, simirenko, antonovka, white filling or pepin.

It is also necessary to take into account the following rules for the selection of fruits:

  1. For cooking, apples are used, taken directly from the tree; fallen fruits should be discarded immediately.
  2. Apples that have any damage or signs of decay are not suitable for use.
  3. When choosing purchased fruits, preference should be given to those grown in households and not subjected to additional chemical processing (such substances can negatively affect the taste of the dish, not to mention health risks).
  4. The fruit should be ripe, firm and of medium size. Since the steeping process is based on fermentation processes, small apples will quickly turn sour, and very large ones will cook unevenly.

Preparation of fruits and containers

Fruits selected for urination should not be immediately processed. Previously, they should be allowed to rest for 2-3 weeks. This time allows you to identify fruits that have damage and reject them.

As for the container, the traditional tub made of wood is considered the most suitable. In it, the urination process proceeds in compliance with all the rules. The wood, which serves as a material for barrels, protects the ingredients from decay, giving them special flavoring shades due to aromatic resins in its composition.

The barrel must first be soaked in water to prevent its further damage, then rinse with boiling water and rinse thoroughly with a solution of caustic soda. After that, the container is rinsed and poured over with boiling water again, and then dried (in good weather, it is better to do this in the fresh air).

Of course, it is not easy to find such a barrel in modern conditions, so you can replace it with glass, ceramic or enamel containers.

Urination technology

The process of wetting apples with mustard and other fruits consists in converting fructose from them into lactic acid and alcohol. This transformation is stimulated by yeast and lactic acid bacteria. As a result, soaked fruits acquire a specific sweet-sour "soaked" taste.

In all recipes, there is a recommendation to shift the layers of soaked fruits with straw or leaves. This is necessary to preserve the apples, as this reduces the load, and gives them additional color. In addition, the fruit will acquire a special aroma and taste during soaking.

There is no significant difference in what exactly to shift the pickled apples. The main condition is that the straw or foliage must be clean, without signs of fungal diseases. For 50 kg of product, you need to take 1 kg of transfer material, which must be doused with boiling water 2-3 times before use. The leaves of the shrubs must first be soaked in cold water.

Apples placed in containers are poured with a specially prepared liquid containing salt, sugar and pre-boiled malt. Instead of malt, you can add rye flour diluted in water. Both substances contain an enzyme necessary for the saccharification of starch and the creation of a nutrient medium for microorganisms responsible for fermentation processes.

The first stage of urination takes place at a temperature of 12-15 ° C for 4-5 days. The final fermentation is carried out at a temperature of - 1 ... + 2 ° C or if it is impossible to cool at a temperature not higher than 10 ° C. The cooking process lasts 1-2 months, depending on the recipe.

Ingredients

To make soaked apples with mustard, you need the following ingredients:

  • 10 kg of apples,
  • 5 l of water,
  • 210 g sugar
  • 100 g of salt
  • 50 g malt
  • 100 g mustard powder.

In addition to the listed components, you can use currant, cherry or raspberry leaves, as well as various herbs and spices to taste.

Step-by-step recipe for soaked apples with mustard

The recipe for soaked apples with mustard is quite simple:

  1. Pre-selected and settled apples are thoroughly washed and set aside for a while.
  2. Combine salt, sugar and water and stir.
  3. The malt is poured over 100 ml of hot water.
  4. The malt solution is combined with the marinade.
  5. A layer of straw or leaves, as well as mustard powder, are spread on the bottom of the container.
  6. The fruits are laid in rows, alternating with layers of transfer material and mustard.
  7. Fruits are poured with marinade, it should completely cover them a few centimeters above the level,
  8. Oppression is placed on top and left for a week, during which it is necessary to monitor the level of liquid and, if necessary, add it.
  9. After 7 days, the containers are transferred to a cooler place, and the apples reach readiness for another 60 days.

Alternatively, mustard powder can also be added directly to the marinade during preparation.

In the case of using additional additives (herbs, spices), they are also added to each layer.

Little tricks and secrets

Experienced housewives use their secrets to facilitate the process of steeping with mustard and achieve the best result. Some of them:

  1. Before use, purchased fruits must be thoroughly washed using regular soda or special products to remove the chemical film that is applied for storage in stores.
  2. It is required to clean the lid or plate under pressure on a weekly basis and remove the formed foam.
  3. If mold appears on the walls of the container, it must be cleaned with a solution of baking soda.
  4. Sugar can be completely replaced with honey, taking it in an amount 2 times higher than granulated sugar.
  5. For peeing with mustard, you can use plastic containers with a sealed lid, making sure they are food grade.

Terms and conditions of storage

Store the finished product with mustard in a cool dark place. Under the right conditions, the dish can be stored until summer.

Conclusion

Pickled apples with mustard is a simple and original way to preserve the beneficial properties of fruits until the next harvest. They are an excellent independent delicacy, as well as a good addition to salads, hot dishes or desserts. The use of mustard allows you to reduce the amount of foam formed on the surface, and, therefore, reduce the likelihood of mold formation.

A simple, tasty, affordable and versatile fruit that is great for preparing various dishes, desserts, and preparations for the winter. They are especially popular with consumers, which are widely used as a separate snack, quick snack or raw material for baking. How to ferment the described fruits correctly and which variety to choose - more on this later in the article.

Selection and preliminary preparation of fruits

They are a very useful specific dish characterized by an unusual, spicy taste and a refined aroma. Not all varieties are suitable for wetting fruits. Dense fruits with firm skin and firm pulp are considered excellent raw materials for making homemade snacks. The best option is autumn or winter varieties of culture, which include Babushkino, Pepin Lithuanian.

Important! with a damaged peel, they are quickly saturated with a solution, while almost all useful substances from them pass into the marinade, as a result of which the fruits lose their characteristic taste and aroma, become watery and friable.

Recipes for soaked Antonovka apples

There are many different recipes like. However, I would like to dwell in more detail on those that have long become classic. Preparing fruits according to such recipes is quite quick and easy, and as a result, apples are extremely tasty, aromatic and can benefit the body by saturating it with essential vitamins and minerals.

Recipe number 1

Old grandma's recipe

Did you know? Antonovka is an old Russian apple variety, which was presented by S.V. Batov, a gardener from Tula. According to the farmer, the variety was named Antonovka in honor of a certain gardener Anton, who bred it many centuries ago.-the exact date of the emergence of the culture is still unknown.

Recipe number 2

With currant leaves


4 cans of 1 liter for 20 minutes

Steps

6 ingredients

    apples

    10-15 pcs.

    Granulated sugar

    100 g

    Salt

    1 tsp

    Rye flour

    100 g

    Water

    2.5 l

    Currant leaves

    300-350 g

Energy value per 100 g:

Calorie content

Carbohydrates


Important!During the fermentation process, it is very important to ensure that the apples are always completely in the brine, otherwise the upper fruits will begin to rot or ferment unevenly. That is why it is recommended to install oppression on top of the container.

Terms and features of storage of blanks

The most comfortable temperature for saving the workpiece is:

  • about + 15 ... 17 ° С - during fermentation, which lasts 10-14 days;
  • no more than 0 ... + 4 ° С - for further storage.

 When the pulp is well salted, the workpiece can be stored in the refrigerator. The best place for the preservation of the product is considered to be either the basement, where it can lie without losing its taste and attractive appearance until May. Pickled apples are an unusually tasty and aromatic dish that will become a highlight of the dinner table in winter.

In addition to the fact that the fruits are distinguished by original taste properties, they are also very useful for human health and are a source of many essential vitamins and minerals. Fermenting fruits at home is quite simple, the main thing is to choose high-quality raw materials and choose the most optimal recipe.

Our ancestors did not have as many opportunities to indulge themselves with desserts as we do now. But the traditional Russian cuisine "delicious" was prepared exclusively from natural ingredients with a rich vitamin composition.

One of these delicacies is pickled apples, which, depending on the method of preparation - simple, sour or sugar - can be either an appetizer to start a meal, or its sweet end, as well as a spicy ingredient in salads and other complex dishes.

Apple fruits preserved in this way preserve their vitamin composition as much as possible, and this is ascorbic acid, vitamins A, E, D and group B, which are so necessary in winter. There is also a whole set of important minerals: iron, calcium, potassium, silicon, iodine, phosphorus, zinc and many others.

It is important that even those who are losing weight and those who simply monitor their weight can afford such a dessert. Indeed, in 100 g of pickled apples, depending on the method of urination, there are only 40-69 kcal and a huge amount of coarse fiber that cleans and activates the intestines. And the lactic acid bacteria contained in the product restore the intestinal microflora

However, this useful product can harm those who suffer from gastritis, ulcers and other inflammatory processes in the gastrointestinal tract, as well as pancreatitis and urolithiasis. Pregnant women who are prone to edema should be careful to eat soaked apples.

What varieties of apples are suitable for harvesting

This is a very important point. As appetizing as these fruits look in the display case, not all of them are suitable for peeing. Antonovka is considered a classic variety for this purpose. Experienced chefs also recommend the varieties of pepin, anise, titovka.

In any case, the apples should be ripe, but not flabby. Instances with the slightest signs of damage must be discarded, otherwise the entire party can be ruined.

Choosing the right cookware

It is optimal to use a wooden barrel with oppression for soaking - this is a circle made of wood, which is placed on top of apples and pressed down with a weighty load. This method has developed historically, and it is quite justified: those who have tried pickled barrel apples will confirm that in this form they acquire a special taste and aroma.

It also saves the hostess time, which is spent on packing and pre-processing cans. However, in a modern city, not everyone can afford to place a whole barrel in an apartment, therefore, a variety of glass, ceramic, enamel dishes, in extreme cases even food grade plastic, are quite successfully used for urinating.

Classic recipe

No special wisdom is needed to please yourself and your loved ones. simple option pickled apples. To do this, well-washed apples are laid out in jars and the filling is prepared at the rate of 120 g of salt for 10 liters of water and exactly the same amount of sugar.

Apples are poured with this liquid, closed with ordinary plastic lids and left for storage in a dry, cool place, protected from sunlight. Pickled apples are delicious and flavorful on their own. But various additives will help to diversify the sensations: cinnamon, oregano, rosemary, leaves and berries of garden trees and shrubs, and so on.

With rowan

A tart taste and a spectacular look will give the apples soaked with rowan berries. For 10 kg of apples, you will need 1.5 kg of mountain ash, as well as 5 liters of cold water, 250 g of sugar and 75 g of salt.

Water with loose ingredients dissolved in it must be boiled and cooled. Put the washed apples and berries in layers in containers and cover with brine, press down with a load and store for two weeks at a temperature of about +16 ° C, and then put in a cool room.

With sea buckthorn

The variation with sea buckthorn looks bright and cheerful and contains a rich vitamin composition. And if you add the same rich orange ripe pumpkin to this set, you get a completely independent snack dish. For 4 kg of apples and 3 kg of pumpkin, you need 200 g of sea buckthorn, 0.5 kg of sugar and 0.3 l of water.

Put the washed and dried apples and berries in a clean container. The water with the sugar dissolved in it must be brought to a boil and the pumpkin chopped into pieces must be immersed in it, boiled until tender and mashed with a blender.

Apples are poured with a mixture of this puree with broth and kept for a week at room temperature, after which they are stored in a dark, cool place.

With honey and lemon balm

The presence of mint or, alternatively, lemon balm provides a refreshing aroma, while honey enhances the fruit's benefits. In addition to all of the above, to prepare this masterpiece, you will need fresh cherry and currant leaves, as well as salt, malt or rye flour.

You need to line the bottom of the container with currant leaves. A double layer of apples is placed on this bedding and covered with cherry leaves. Place a double layer of apples on top again, then mint is used in the form of a covering layer and again apples. On top of the entire structure, lay out mint sprigs or their mixture with the mentioned leaves of garden shrubs and press down with a load.

Now we are preparing the filling: in 10 liters of boiled water, cooled to a warm state, dilute about 200-300 g of honey until completely dissolved, add 150 g of salt, 100 g of malt or rye flour. We pour the liquid directly under the load. We withstand 4-6 weeks at a temperature of + 15-18 degrees. As the volume of the brine decreases, add the required amount.

20 kg of apples require 500 g of honey, 170 g of salt, 150 g of rye flour and 10 liters of cold water. And also 100 g of green basil with twigs and 20 leaves black currant.

Boil the water and cool to 40 ° C, then add flour and salt to it, mix thoroughly and completely cool the entire mixture. Meanwhile, sort out and wash the apples and herbs. Form a bedding from currant leaves at the bottom of the vessel. Then, in alternating order, lay the apples and basil in layers.

Cover with currant leaves, cover with brine and hold under yoke for about two weeks at a temperature of about +15 ° C, and then store in a cool place.

With mustard

This method of preparation is dedicated to connoisseurs of thrills. For two dozen kg of apples and 10 liters of water, there are 100 g of salt, 150 g of mustard powder, 500 g of rye flour and 30 mint leaves.

The water must be brought to a boil, in two liters you need to dissolve, stirring well and quickly, flour, salt and mustard and pour the mixture into the remaining boiling water. This is how the brine is prepared, with which you need to pour apples laid out in a container with layers of mint.

All this is kept under yoke in a cool room.

With lingonberry

In addition to apples, lingonberries (10 kg and 0.5 kg, respectively), this recipe contains cherry and currant leaves (15 each), 400 g of sugar, 200 g of rye flour, 100 g of salt and 10 liters of water.

Put half of the cherry and currant leaves on the bottom of a deep dish washed and scalded with boiling water. We dilute the entire volume of flour in a small amount of water to get a creamy consistency. Boil the remaining water, dissolve sugar, salt and flour gruel in it. Cook for a couple of minutes, remove from heat, cool and pour apples, laid out in layers or mixed with lingonberries.

We store it according to the usual, already mentioned scheme under yoke.

The presence of a fermented milk product does not mean that the shelf life of apples is short. They are perfectly preserved in this brine: 10 liters of water, 200 ml of kefir and 3 tablespoons of mustard powder.

Boil water and cool, mix with kefir and mustard. Fill the apples laid in a container and covered with gauze, store in a cool place. After two weeks, the product is ready for use.

With dill and currant leaves

Apples soaked according to this recipe will keep the aroma of summer for a long time. For 10 kg of fruit, you need 300 g of dill twigs, 200 g of black currant leaves, 200 g of sugar, 50 g of rye malt and salt and 5 liters of water.

Pre-wash the greens and dry them slightly on a towel. Put half of the currant leaves in a processed container, and then we will alternate layers of apples and dill twigs. Cover with currant leaves and oppression. Boil water with malt added to it for 20 minutes, dissolve salt and sugar in it, cool and fill all layers. We stand for five days at room temperature, and then in a cool room.

With cabbage and carrots

One more classic recipe Russian cuisine. Sour varieties are recommended for it. For 3 kg of apples - 4 kg of cabbage and two or three medium carrots, 3 tablespoons of salt and 2 tablespoons of sugar.

Vegetables need to be chopped, mixed with salt and sugar and squeezed with your hands until the juice is released, and then set aside for an hour and a half. When the mixture is infused, lay out the vegetable and apple layers alternately. Cover everything with cabbage leaves and fill with squeezed juice from vegetables.

If its volume is not enough to cover all layers, we supplement it with marinade: dissolve a tablespoon of sugar and salt in a glass of boiled and cooled water.

To get the perfect pickled apples, you need to pay attention to a few details even at the stage of raw material selection. So, for example, it is recommended to use apples from the garden for soaking, and not from the counter of the store, where fruits most often end up after chemical treatment that prolongs their life.

Moreover, sick fruits or those that have fallen from a tree to the ground cannot be used in this case, like apples with any hints of rotting. Manifestations of spoilage may not be immediately noticeable, so it is better not to use freshly harvested fruits for urinating, but to let them lie down for several days when the marriage becomes obvious.

The utensils for urinating must be carefully processed by rinsing with soda and pouring boiling water over them. The apples themselves and any accompanying plant components are also thoroughly washed and dried. It is better to put apples in a container with the stalks up.

During storage, the set temperature must not be violated. When the temperature limits are exceeded, soaked apples quickly become unsuitable for food. The optimum temperature for standing is about 15 ° C, for storage - +4 ° C ... + 6 ° C. At least once a week, you need to remove the mold and foam, wash the oppression with scalding with boiling water.

Conclusion

Many today pay great attention to proper nutrition and maintaining health. Natural delicacies prepared according to home recipes, proven over the centuries, are a great alternative to modern industrial pastries. Therefore, pickled apples are a good option for blanks.

Properly cooked, pickled apples have an excellent rich taste and a very pleasant aroma. This method has been known for future use since time immemorial, and is in demand now: it is simple to perform, it takes little time, and soaked apples can be stored for about a year!

They can be an independent dish, used as an additive to desserts, salads and even meat. Not sure how to cook pickled apples? We will give you a hint.

When choosing fruits for harvesting, consider the following recommendations:

  • apples must be fresh, free from damage and signs of spoilage;
  • you will have to pick the fruits by hand, you cannot use those that have fallen from the tree;
  • choose white (or “tanned”) late and winter varieties of apples, firm but well-ripened fruits. Summer varieties are not suitable for peeing;
  • wheat (rye) straw for urinating must be fresh - from a new crop, without foreign unpleasant odors and mold. Apples, soaked with straw, have a particularly pleasant aroma, piquant taste and beautiful golden color;


  • it is not recommended to soak the apples immediately after picking, they need to be allowed to rest for about 3 weeks. During this time, some of the fruits will go to marriage (sick, damaged, and so on);
  • using purchased apples for peeing, give preference to, perhaps, less beautiful, but more suitable in quality: grown in private gardens without treatment with various chemicals (to improve the appearance and increase the shelf life). Apples processed with such substances can have an unpredictable taste and, much worse, harm your health;
  • it is also better to let the purchased apples rest for a while.

Choosing additives for apples

You can just soak apples in brine, but it will be much tastier if you add herbs, spices or spices: mustard or honey, flour or sugar, apple, raspberry, lemon balm, currant, cherry and mint leaves, basil, rosemary, oregano, mountain ash, cranberries , rose hips, cinnamon, cloves and so on.

Choosing dishes

For wetting apples, it is better to use wooden tubs, glass, ceramic or enamel dishes.


You can take plastic containers, but only if they are intended for food. Naturally, any container should be thoroughly washed before use. First, wooden tubs must be soaked in water, then washed, and after that, be sure to scald with boiling water.

Soaking apples

The process is simple, but, like in any other business, it is necessary to adhere to certain rules and follow the recipe. There are three types of apple peeing:
  • simple- with the addition of a small amount of sugar and salt to the brine;
  • sugar- with the addition of a sufficiently large amount of sugar or honey to the brine;
  • sour- without adding sugar or honey to the brine.


Regardless of the type of urination chosen, the process consists of several mandatory stages:

  1. Apples are washed thoroughly.
  2. If the recipe contains fresh herbs (leaves, etc.), they are also thoroughly washed, or soaked in cold water for several hours.
  3. The utensils for urinating are washed with soda, rinsed thoroughly, then scalded with boiling water.
  4. Apples (stems up) and other ingredients used according to the recipe are placed in the prepared container, filling it to the top.
  5. Oppression is placed on top of the apples and poured into them with a previously prepared cooled brine.
  6. Within a month and a half, delicious apples homemade ready to serve.
  7. Store the pickled apples in a cool place.

Secrets of Cooking Soaked Apples

  • Sugar-sweet varieties are more suitable for peeing, as they are stored much better than sour ones.
  • For the preparation and storage of pickled apples, it is extremely important to observe the temperature regime. So, the optimum temperature is +15 ... + 22 ° C. If the room is cooler, the process will slow down, if it is warmer (above + 22 ° C), harmful butyric acid bacteria will begin to develop.
  • But the optimal temperature for storing pickled apples is much lower: ideally, it should vary between +4 ... + 6 ° С.


  • To prevent pickled apples from spoiling during the cooking process, once a week (and more often) it is necessary to remove the resulting mold, foam, and also wash and scald the load with boiling water (oppression).
  • The top layers of apples should always be covered with brine, this should be monitored carefully. The fact is that at first the fruits strongly absorb water, as a result of which the upper apples are exposed. Therefore, at first, it is necessary to ensure that all fruits are covered with brine. If necessary, top it up periodically.
So we got to the most interesting thing - recipes)
  • apples - 20 kg;
  • water (cold, well or boiled) - 10 liters;
  • basil (twigs) - 100 g;
  • honey - 500 g;
  • coarse crystalline salt - 170 g;
  • rye flour - 150 g.


Recipe:

  1. Water (if a spring or well is used) is allowed to boil, removed from the fire.
  2. Add honey, flour and salt to the water cooled to about + 40 ° C, mix everything well. The finished brine is set aside - it must cool completely.
  3. Apples are washed thoroughly.
  4. Currant leaves and basil sprigs are picked and washed.
  5. Part of the currant leaves is laid out on the bottom of a clean container so that they cover it completely.
  6. Then they are laid, alternating: a layer of apples, a layer of basil, again a layer of apples, and so on.
  7. After the soaking container is almost completely filled, the remaining black currant leaves are spread over the fruits.
  8. Pour in cooled brine, put oppression on top.
  9. For about 2 weeks they are kept in a room with a temperature of about +15 ... + 16 ° C, after which they are stored in a cool room.
And in the next video, the author tells how to cook pickled apples with honey filling.

For cooking you will need:

  • apples - 20 kg;
  • cold water - 10 liters;
  • mountain ash - 3 kg;
  • sugar - 500 g;
  • coarse crystalline salt - 150 g.


Recipe:

  1. Dissolve salt and sugar in water, boil.
  2. The prepared brine is allowed to cool completely.
  3. and apples are thoroughly washed under running water.
  4. Put them in a clean container, alternating layers.
  5. When the container is full, the apples are poured with the previously prepared cooled brine.
  6. A load is placed on top of the apples.
  7. They are left for 2 weeks at a temperature of about + 16 ° C, after which they are stored in a cool room.

For cooking you will need:

  • apples - 10 kg;
  • celery (twigs) - 200 g;
  • rye straw - 0.5 kg;
  • water - 5.5 l;
  • malt - 50 g;
  • sugar - 200 g;
  • coarse crystalline salt - 80 g.


Recipe:

  1. Apples and greens are washed under running water.
  2. The malt is dissolved in 500 ml of water, boiled for 15-20 minutes.
  3. Dissolve sugar and salt in the remaining water, bring it to a boil, mix with a solution of malt, allow the finished brine to cool.
  4. The dishes are washed and poured over with boiling water.
  5. Rye straw is scalded with boiling water.
  6. Straw is laid out in the prepared dishes so that it completely covers the bottom.
  7. Apples are placed in rows on the straw, alternating each layer with celery sprigs.
  8. On top of the apples, oppression is installed and they are poured with cooled brine so that it completely covers the fruits.

For cooking you will need:

  • apples - 10 kg;
  • dill (twigs) - 300 g;
  • black currant leaves - 200 g;
  • water - 5 l;
  • sugar - 200 g;
  • rye malt - 50 g;


Recipe:

  1. Greens are washed under running water and laid out on a clean towel so that it dries a little.
  2. Containers for soaking apples are thoroughly washed and poured over with boiling water.
  3. At the bottom of the prepared container, spread half of the black currant leaves.
  4. Apples are spread on them, not forgetting to sandwich each layer with dill sprigs.
  5. When the container is almost filled to the top, the remaining black currant leaves are placed on top of the apples and oppression is set.
  6. Rye malt is dissolved in water, brought to a boil and boiled for about 20 minutes, salt and sugar are added, after which the brine is removed from the heat and set aside to cool completely.
  7. Apples are poured with cooled brine so that it completely covers them. The container is left at room temperature for five days, after which it is stored in a cool room.

For cooking you will need:

  • apples - 20 kg;
  • water - 10 l;
  • sugar - 150 g;
  • black currant leaves - 20 pcs;
  • cherry leaves - 40 pcs.


Recipe:

  1. Water is put on fire and brought to a boil, salt and sugar are dissolved in it, and allowed to cool.
  2. Apples, cherry and black currant leaves are thoroughly washed.
  3. The cooking container is thoroughly washed and poured over with boiling water.
  4. The prepared dishes are filled with apples, black currant leaves and cherries, alternating them in layers.
  5. Pour in cooled brine, set oppression and remove for 2-3 weeks in a room with a temperature of about +15 ... + 16 ° C.
  6. Store apples prepared according to this recipe in a cool room.

For cooking you will need:

  • apples - 20 kg;
  • water - 10 l;
  • rye flour - 500 g;
  • mustard (powder) - 150 g;
  • mint leaves - 30 pcs.


Recipe:

  1. Brew rye flour with two liters of hot water, stirring it quickly so that no lumps form.
  2. Mustard powder and salt are dissolved in a small amount of boiling water.
  3. The remaining water is boiled and allowed to cool. Then a solution of mustard powder and brewed rye flour are added to it.
  4. The leaves are washed under running water.
  5. The cooking container is thoroughly washed with soda, rinsed thoroughly and poured over with boiling water.
  6. Put in a clean container: a layer of mint leaves, a layer of apples, again mint, and so on until it is full.
  7. The brine is poured, oppression is put on and stored in a cool room (cellar or basement).

For cooking you will need:

  • apples - 20 kg;
  • water - 8 l;
  • viburnum juice (freshly squeezed) - 2 l;
  • sugar - 1 kg;
  • coarse crystalline salt - 50 g.


Recipe:

  1. Apples are washed thoroughly.
  2. They wash the urinating container with soda, rinse it thoroughly with running water and pour it over with boiling water.
  3. The apples are laid out with the stalks upward, filling the prepared container to the top.
  4. Put clean cheesecloth on top of the apples and set the oppression.
  5. The water is brought to a boil, salt and sugar are dissolved in it and allowed to cool.
  6. The cooled water is mixed with freshly squeezed viburnum juice.
  7. Pour the apples (so that the pouring completely covers them).
  8. Store in a cool place.
  9. The apples are fully cooked in about 1-1.5 months.

For cooking you will need:

  • apples - 20 kg;
  • water - 10 l;
  • honey - 250 g;
  • rye flour - 100 g;
  • coarse crystalline salt - 150 g;
  • lemon balm leaves - 50 pcs;
  • mint leaves - 20 pcs;
  • cherry leaves - 20 pcs.

Recipe:

  1. The container is washed, scalded with boiling water.
  2. Mint leaves and cherries are thoroughly washed under running water.
  3. At the bottom of the prepared container, spread half of the cherry leaves, and on top of them two layers of apples.
  4. Then they are stacked in layers: mint and lemon balm leaves, apples, again leaves, and again apples, and so on.
  5. The second half of the cherry leaves is put on the top layer, on them - clean gauze, folded in several layers, the load is set.
  6. The water is boiled, allowed to cool slightly (to about + 40 ° C), all the ingredients for the brine are put in: salt, honey and rye flour.
  7. Mix everything well, allow the brine to cool completely.
  8. Apples are poured, oppression is set and the container is transferred to a room with a temperature of about +15 ... + 16 ° C for a week.
  9. Then they are stored in a cool room.
  10. After about a month or a half, the apples can be served.

For cooking you will need:

  • apples - 4 kg;
  • sea ​​buckthorn - 200 g;
  • pumpkin - 3 kg;
  • water - 300 ml;
  • sugar - 500 g.


Recipe:

  1. Apples are washed and wiped dry.
  2. The berries are washed in water and dried by spreading them in a thin layer on a clean towel.
  3. The dishes for soaking are thoroughly washed, poured over with boiling water.
  4. Apples are laid out in a clean container, sprinkled with sea buckthorn berries.
  5. wash, peel and seeds and cut into small pieces.
  6. The water is brought to a boil, sugar is dissolved in it, chopped pumpkin is added.
  7. Boil it until tender, after which, using a blender, beat it into a homogeneous puree along with the broth.
  8. Pumpkin puree is poured over apples (so that they are completely covered) and oppression is set.
  9. For a week, apples are kept at room temperature, after which they are lowered into a cellar or basement for further storage.

For cooking you will need:

  • apples - 20 kg;
  • water - 10 l;
  • sugar - 400 g;
  • coarse crystalline salt - 100 g;
  • rye flour - 200 g;
  • cherry leaves - 15 pcs.;
  • currant leaves - 15 pcs.;
  • lingonberry (berries) - 500 g.


Recipe:

  1. Apples, currant leaves and cherries are thoroughly washed.
  2. The soaking dishes are washed with soda, after which they are thoroughly rinsed and scalded with boiling water.
  3. At the bottom of the prepared container, place half of the currant leaves and half of the cherry leaves.
  4. Apples are laid on top of them, sprinkled with lingonberries.
  5. The top layer is spread with currant and cherry leaves.
  6. In a small amount of water, rye flour is diluted to a creamy consistency, making sure that there are no lumps.
  7. The remaining water is brought to a boil, sugar and salt are dissolved in it, rye flour diluted in water is added, boiled for another 2-3 minutes, removed from heat, allowed to cool.
  8. Pour apples with brine, set oppression and leave for 2 weeks in a room with a temperature of +15 ... + 16 ° С.
  9. Store pickled apples in a cellar or basement.

For cooking you will need:

  • apples - 15 kg;
  • water - 10 l;
  • cherry leaves - 20 pcs.;
  • black currant leaves - 20 pcs.;
  • mint (twigs) - 5 pcs.;
  • honey - 300 g;
  • coarse crystalline salt - 150 g;
  • malt - 100 g.


Recipe:

  1. Apples, black currant leaves, mint and cherries are thoroughly washed.
  2. The dishes are thoroughly washed with soda, rinsed and poured over with boiling water.
  3. A layer of half cherry and black currant leaves is laid out on the bottom.
  4. Apples are spread on them, separating each layer with mint and cherry leaves.
  5. The last layer is laid out the remaining leaves of black currant, set the oppression.
  6. The water is boiled, allowed to cool slightly and salt, malt and honey are dissolved in it.
  7. Apples are poured with ready-made brine, carefully making sure that all the fruits are covered with it.
  8. The container is left for a week in a room with a temperature of about +15 ... + 16 ° C, after which it is stored in a basement or cellar.

For cooking you will need:

  • apples - 10 kg;
  • water - 5 l;
  • black currant leaves - 50 pcs;
  • mustard (powder) - 3 tbsp. spoons;
  • sugar - 200 g;


Recipe:

  1. The water is brought to a boil, after which salt, sugar, mustard are dissolved in it and the brine is allowed to cool.
  2. Dishes for soaking apples are washed with soda, rinsed and poured over with boiling water.
  3. The bottom of the container is lined with a layer of black currant leaves.
  4. Layers of apples are laid on them, filling the container to the top.
  5. Pour in cooled brine.
  6. Put gauze on top, set oppression.
  7. Leave at room temperature for about a week.
  8. Then transferred to a cool room for further storage.

For cooking you will need:

  • apples - 10 kg;
  • wheat straw - 500 g;
  • rosemary (twigs) - 10 pcs.;
  • bay leaf - 5 pcs.;
  • water - 5 l;
  • sugar - 200 g


Recipe:

  1. Apples and twigs are washed under running water.
  2. The container for urination is thoroughly washed with soda, after which it is rinsed in running water and scalded with boiling water.
  3. A brine is prepared from boiling water, salt and sugar, and allowed to cool.
  4. The wheat straw is scalded with boiling water.
  5. Part of the straw is laid out on the bottom.
  6. Next, put apples, interlayering each row with straw, rosemary sprigs and adding bay leaves.
  7. Oppression is placed on top of the apples, poured with cooled brine.
  8. Take the container to a cool room for later storage.

For cooking you will need:

  • apples - 10 kg;
  • rye straw (or wheat) - 0.5 kg;
  • malt - 50 g;
  • sugar - 0.7 kg;
  • water - 5.5 l;
  • coarse crystalline salt - 80 g;
  • mustard (powder) - 2 tbsp. spoons.


Recipe:

  1. Apples are washed thoroughly under running water.
  2. The container is washed with the addition of soda, rinsed with clean water and scalded with boiling water.
  3. Rye straw is also poured over with boiling water.
  4. Half of the rye straw is placed on the bottom of a container prepared for wetting.
  5. Apples are placed on top of the straw. When they fill the container completely, they put the second part of the straw on top and set the oppression.
  6. The malt is dissolved in 0.5 l of water, brought to a boil, allowed to boil for 20 minutes. over low heat.
  7. Brine is prepared from the remaining water, sugar and salt, allowed to boil, and then removed from the heat.
  8. The prepared brine is combined with a solution of malt, mustard powder is added, mixed well and allowed to cool completely.
  9. Apples are poured with cooled brine.
  10. The container with the blank is removed for storage in a cool room.

For cooking you will need:

  • apples (medium size) - 3 kg;
  • cabbage - 4 kg;
  • carrots - 100 g;
  • sugar - 2 tbsp. spoons;
  • coarse crystalline salt - 3 tbsp. spoons.


Recipe:

  1. The cabbage is shredded.
  2. Apples are washed thoroughly.
  3. Carrots are peeled, washed and grated on the largest grater (or on a Korean carrot grater).
  4. Prepare a vegetable mixture: put chopped cabbage, chopped carrots, sugar, salt in one bowl and knead until the cabbage lets out the juice.
  5. Apples are placed in a clean container for soaking, layering them with a vegetable mixture (the top layer should be vegetables).
  6. Then they tamp everything a little with their hands and set the oppression.
  7. Pour the juice released from the vegetable mixture. If it is not enough, prepare a brine: take 1 tbsp for 200 ml of cold water. a spoonful of sugar, 1 tbsp. a spoonful of salt.
  8. Apples with cabbage are kept at room temperature for 10-12 days, after which they are transferred to a cellar or basement for subsequent storage.

For cooking you will need:

  • apples - 10 kg;
  • tarragon (twigs) - 10 pcs.;
  • rye or wheat straw - 0.5 kg;
  • water - 5 l;
  • coarse crystalline salt - 80 g;
  • sugar - 200 g


Recipe:

  1. The water is brought to a boil, salt and sugar are dissolved in it, removed from the heat.
  2. Apples and twigs are thoroughly washed.
  3. The cooking container is washed with soda, after which it is thoroughly rinsed and poured over with boiling water.
  4. Straw is scalded with boiling water.
  5. Straw is placed in the prepared dishes, then apples are laid out, not forgetting to add tarragon sprigs.
  6. Then oppression is set on the apples, they are poured with cooled brine (it should completely cover the fruits).
  7. Store in a cool place.
  8. The apples will be ready in about a month.

For cooking you will need:

  • apples - 10 kg;
  • parsnip (root) - 300 g;
  • wheat straw - 0.5 kg;
  • water - 5 l;
  • sugar - 300 g;
  • coarse crystalline salt - 100 g.


Recipe:

  1. They wash the apples.
  2. The root is thoroughly washed, peeled, each cut in half.
  3. Prepare a brine: dissolve salt and sugar in boiling water.
  4. The container for making soaked apples is washed in a soda solution (20 g of soda per 10 liters of water), rinsed under running water and poured over with boiling water.

    5. Recipe:
    1. The utensils for urinating are thoroughly washed and poured over with boiling water.
    2. The water is brought to a boil and allowed to cool.
    3. Apples are tightly placed in the prepared container.
    4. Put clean gauze on the top layer and set oppression.
    5. Prepare the filling: cooled boiled water is mixed with kefir and mustard.
    6. Pour in, carefully making sure that all the fruits are completely covered with the fill.
    7. Store apples with kefir filling in a cool room.

    For cooking you will need:

  • apples - 20 kg;
  • water - 9 l;
  • sea ​​buckthorn juice - 1 l;
  • sugar - 1 kg.


Recipe:

  1. Apples are washed under running water.
  2. The container for soaking is thoroughly washed with soda, rinsed and poured over with boiling water.
  3. Apples are placed in the prepared container with the stalks upward, filling the container to the top.
  4. The top layer of the fruit is covered with a clean simple cloth or gauze and the oppression is set.
  5. Dissolve sugar in boiling water, let it cool.
  6. Then it is combined with freshly squeezed sea buckthorn juice, mixed well.
  7. Pour apples so that they are completely covered with liquid.
  8. Immediately after preparation, the workpiece is taken out into the cold, where the subsequent time is stored.
  9. After about a month, apples with sea buckthorn juice are ready.

For cooking you will need:

  • apples - 1.5 kg;
  • mint (twigs) - 2 pcs.;
  • cinnamon (stick) - 1 pc.;
  • cloves - 5 pcs.;
  • malt - 2 tbsp spoons;
  • honey - 4 tbsp. spoons;
  • coarse crystalline salt (with a small slide) - 2 tsp;
  • water - 2 l.

Recipe:

  1. Apples and mint sprigs are thoroughly washed.
  2. The container for soaking is washed with soda, rinsed and poured over with boiling water.
  3. Apples are placed in a clean container (stalks up), not forgetting to add mint, cinnamon and cloves to them.
  4. Dissolve the malt in water, bring it to a boil, let it boil for about 10 minutes.
  5. Then put honey and salt into it, stir until completely dissolved.
  6. Remove the fill from the heat and allow it to cool to room temperature.
  7. Pour the apples so that they are completely covered.
  8. The container is closed with a lid (if apples are cooked in a jar), or oppression is set if a saucepan, barrel is used for cooking, and so on.
  9. Store in a cool place.
Advice: The brine remaining after cooking the soaked apples does not need to be poured. After a while, the fruits will absorb some of the liquid, and the remaining brine will be useful for topping up. And so that it does not deteriorate, you need to store it in a clean, closed container, in the refrigerator.


I hope that among the suggested recipes you will find one that suits your taste. Although, of course, not all are listed in the article, in fact there are many more! Experiment with the ingredients: change their quantity and composition, try new flavors. And also do not forget to share the secrets of your favorite blanks in the comments, for sure every hostess has a branded recipe for soaked apples.

In the apple year, only urination is not enough, so I have prepared recipes for you for other ways of harvesting, I hope you will like it:

  • ,

Pickled Antonovka apples at home is the easiest, tastiest and most popular way winter harvesting fruit. It is customary to ferment fruits in tubs or barrels made of wood, but glass containers are also suitable for urban conditions. For a greater aroma, together with apples, you should use fragrant herbs, leaves of berries, bushes, mint. Together with fruits, you can ferment cabbage and lingonberries - it turns out a very juicy and mouth-watering snack.

Everyone has known the specific taste of pickled apples since childhood. For such a snack, the main thing is to choose the right kind of fruit. The Antonovka variety is a good choice, as it has firm flesh and a harmonious combination of sweet and sour tastes. For the recipe, it is better to use ripe fruits, and it is recommended to stand unripe fruits for several days simply in an apartment.

Cooking method:

  1. Traditionally, apples are soaked in a tub. They are laid with the stalks upward, so that the fermentation process goes faster. Layers of cherry and currant leaves are distributed between the fruits.
  2. Making a pickle. A kilogram of fruit takes 1.5 liters of boiled water, four tablespoons of white sugar and a spoonful of salt.
  3. Add the prepared brine to the fruit, put the load on top and cover the "structure" with clean gauze.
  4. The apples need to be kept warm for several days to start the oxidation process. After that, we remove them in a cool place for 1.5 months.

How to cook in a bucket

If you don't find a wooden tub in your arsenal, and you don't want to bother with cans, then a simple enameled bucket will come to the rescue. The main thing is that the container is free of rust and chips.

Before proceeding with the process of soaking apples, the container must be treated with hot water, dissolving soda in it, and then rinse it well with plain water. We need apples whole, without defects, of medium size.

Cooking method:

  1. The volume of a standard bucket is eight liters, so we will take 6 kg of apples. For the marinade, prepare 180 g of salt and granulated sugar. We also need raspberry and currant leaves (approximately 15 pieces each).
  2. We wash the leaves of berries and fruits. At the bottom of the container, lay out the berry leaves and put the fruit with the stalks up. We also make a green layer between the apples.
  3. Stir salt and granulated sugar in boiled water. Pour the resulting brine to the fruit, cover the bucket with a cloth and keep for three weeks in a cool, dark place.
  4. As soon as the pulp of the apples is salted, the fruits can be transferred to jars along with the marinade, covered with a lid and placed in the refrigerator.

With mustard

The classic recipe for soaked apples involves the addition of sugar. But honey will give the fruit a special sweetness, and the mustard will make its taste sharper and will preserve the density of the fruit after salting.

Cooking method:

  1. Cover the bottom of the tub with straw, put the first layer of apples on it, then straw and fruits will go again, and so on to the top of the container. Straw can be replaced with leaves of berry bushes and fruit trees.
  2. For brine, dissolve a glass of granulated sugar, half a glass of salt, three tablespoons of mustard and two tablespoons of honey in ten liters of water. As soon as the marinade boils, turn off the heat, give the composition time to cool, and then pour apples into it.
  3. Cover the fruit with straw, cover the tub with the contents with clean gauze and secure with a metal ring. We put oppression on top.
  4. We remove the appetizer in a cold place for 1 - 1.5 months.

Pickled apples "Antonovka" in cans

Pickled apples are a truly Russian product, because even our great-grandmothers knew how to preserve all the benefits and taste of this fruit until spring. There are many recipes for sourdough apples with different additives, but they are all designed for bulky barrels. Today's housewives are modern city dwellers who cook pickled apples in ordinary three-liter jars.

Cooking pickled apples in jars:

  1. We take whole apples. Cut large fruits into slices, small ones can be left whole. We lay out the apples in clean three-liter jars.
  2. Let's prepare a brine: for five kilos of fruit you will need 2.5 liters of water and a spoonful of white sweet sand and salt. Add dry ingredients to water, boil and then fill jars with their contents with hot marinade.
  3. We cover the containers with lids and send them to the refrigerator. If after a month the fruits are not salted, then we just wait another half month.

With rye flour

Antonovka is the undisputed leader among other varieties for making pickled fruits. And the use of rye flour will give them a special delicate taste and aroma.

In order for the apples to remain firm and appetizing after soaking, you should use cherry and currant leaves.

Cooking method:

  1. We take ripe apples without defects. We wash the fruits from dust and dry well.
  2. The container in which the fruit will ferment should be doused with boiling water, dried and covered with leaves on the bottom.
  3. Lay the apples on top, cover them with leaves and so fill the container layer by layer. The final layer should be made of herbs.
  4. For the brine, we need ten liters of water (for 10 kg of apples), a glass of sugar and rye flour, as well as 130 g of salt.
  5. Stir salt, flour and sweetener in boiling water. Cool the marinade and pour it into a container with apples. The fruits must completely go into the brine, for this it is worth pressing them from above with oppression.
  6. We keep the workpiece in a dark place, and after a week we rearrange it to a colder one, for example, in a cellar. After 1.5 months, it will already be possible to taste soaked aromatic apples.

Cooking with cabbage

Pickled apples with vegetables are not only delicious, but also very healthy. When soaked, apples, together with cabbage, form trace elements necessary for the body, so such a preparation should definitely be included in your diet in winter.

Cooking method:

  1. For the recipe, we will take 3 kg of apples and the same amount of cabbage, as well as three carrots, three tablespoons of salt and two tablespoons of white sugar.
  2. We sort the apples, chop the cabbage, three carrots on a grater. Stir the carrots together with the cabbage, sprinkle with salt, sugar and mash the vegetables well with your hands so that they release the juice.
  3. Put apples and vegetables in layers in a container. We close all the gaps with cabbage, and the final layer should also be from vegetables.
  4. If your cabbage is not very juicy, then you can add a little boiled water to the apples.

We put the load on top and leave the apples and cabbage for 7 - 9 days at a temperature not lower than 14 degrees. Then we move the workpiece to a colder room for three weeks. The benefits of soaked Antonovka apples have long been proven by nutritionists, but those who have stomach problems should not get carried away with such a dish.

The benefits of pickled apples

  1. Not many people know, but pickled apples bring invaluable help to our body, especially in the fight against fungal, viral and bacterial diseases. Fermented fruits contain large amounts of ascorbic acid, which is a very powerful antioxidant.
  2. Pickled fruits have a beneficial effect on the functioning of the gastrointestinal tract. First, they have more pectin than they had before soaking. Secondly, in terms of the number of probiotics, they are not inferior to yoghurts and other fermented milk products. Therefore, the use of such a snack will speed up metabolic processes in the body, as well as restore the functioning of the intestines and stomach.
  3. An important point is that soaked apples contain calcium, iron, zinc and vitamin D. All these elements are necessary for the normal state of bones, joints and cartilage.
  4. Women should pay special attention to such a snack, because it will help preserve their figure and beauty. If you include fermented fruits in the diet, the skin will become more elastic, acne will disappear and fine wrinkles will be smoothed out.

Rye straw can be used to soak the fruit, which will give the fruit a special taste, aroma and beautiful color. The main thing is that the straw is fresh, without unpleasant odors and foreign aromas, as well as mold.