Soaked Antonovka apples. Simple recipes for soaked apples at home for the winter

For a long time, the most common method of preparing apples was soaking, although it was quite common. Thanks to it, fruits not only acquire an unusual taste, but also retain a maximum of all nutrients. Nowadays, soaked apples can be purchased from grandmothers in markets or even in large supermarkets, but it is best, of course, to make them yourself.

If you are ready to spend time and effort on this process, we will tell you several ways to prepare soaked apples. Well, if not, then you can always prepare something else from them, for example.

Soaked Antonovka apples - recipe

Ingredients:

apples (Antonovka variety) – 1 bucket;
sugar – 300-400 g;
salt – 2-3 tbsp. spoons;
leaves and twigs of raspberries, currants, lemon balm and cherries.

Preparation

To prepare soaked apples at home, it is best to use enamel dishes. Pour boiling water over it, place half of the leaves and twigs on the bottom, washed apples on top, and then the other half of the leaves and twigs.

To prepare the marinade, put some water on the fire, add sugar and salt and bring to a boil. Let it cool, dilute with cold boiled water and pour over the apples so that the marinade completely covers them. Place a weight on top and add marinade little by little over the next week as the apples absorb it.

Then put the dishes with apples in a cold place and keep them there for at least 1.5 months. Ready-made soaked apples can be a separate dish, or they can be an excellent filler for stuffed poultry or meat.

In this recipe we will share a way to make soaked apples in a marinade with the addition of mint, which gives the finished dish a special piquancy.

Ingredients:

apples – 5 kg;
cherry and black currant leaves;
mint sprigs;
water – 10 l;
honey – 250-300 g;
salt – 150 g;
malt or rye flour – 100 g.

Preparation

Place some blackcurrant leaves on the bottom of the dish in which you will cook the apples, after washing them first. Place apples on top in two layers, cherry leaves on them, and then apples again. The next layer is mint leaves (there should be very few of them) and again apples. The last layer can be a mixture of blackcurrant and cherry leaves, adding a couple of mint leaves to them. Cover it all, for example, with a plate, and place a weight on top.

Dissolve honey, salt and malt in warm boiled water. Let it cool and pour over the apples. Keep the container in a cool room for 6-7 days and make sure that the brine completely covers the fruit, adding more if necessary. After this, send the soaked apples to infuse in the cold for 4-6 weeks.

Soaked apples recipe with cabbage

Ingredients:

apples – 3 kg;
carrots – 3-4 pcs.;
cabbage – 4 kg;
salt – 3 tbsp. spoons;
sugar – 2 tbsp. spoons.

Preparation

Wash and chop the cabbage. Peel the carrots and grate on a coarse grater. Mix the vegetables, add salt and sugar to them, and press with your hands a little so that the cabbage releases its juice. Place the washed apples in a saucepan and add cabbage to them, filling all the existing cracks with it. There should be a 2-3 cm layer of cabbage on top of the apples.

Fill it all with cabbage juice, and if there is not enough of it, then with a brine of 1 glass of cold water, seasoned with a tablespoon of salt and sugar. Cover this with whole cabbage leaves, a plate and place under pressure. Keep the apples for 2 weeks at room temperature, and then another 2 weeks in a cool place.

Soaked apples with mustard - recipe

Ingredients:

Preparation

Place mustard, salt and sugar in water, bring to a boil, and then let the brine cool. Line the bottom of a barrel or pan with blackcurrant leaves, place apples on top and fill them with brine. Leave for about a week at room temperature, and then another 2-3 weeks in a cool place.

The recipe with photos of which we will consider in our article is an undeservedly forgotten snack that few housewives prepare for the winter. Try making them once, and this homemade pickling recipe will forever be one of your favorites. If a large harvest of juicy fruits has ripened in your garden plot, or you bought a couple of buckets of Antonovka or at the market, it’s time to take our recipe as a basis to serve a wonderful, slightly sour appetizer with meat in winter, or eat them just like that. To prepare, you will need fruits of sour or sweet and sour varieties, dense, without dents or other defects.

A simple recipe for soaked apples at home

For preparation, you can use a keg or, if you don’t have them, just take a few three-liter jars. For 6 kilograms of apples you will need:

Line the bottom of the tub or dish where you are going to soak the apples with blackcurrant and cherry leaves, place a layer of fruit tightly on top, then leaves again, and so on. Then pour the apples with specially prepared brine. Boil 5 liters of water with the specified amount of sugar and salt, then cool and pour the fruit to the top. Keep in mind that the first ones will absorb a lot of water, so monitor its level and periodically add marinade. When the absorption of liquid stops, you need to put a wooden circle on top of the tub or an ordinary inverted plate, on which you need to place a jar of water on top) and place it in a warm room. After a few days, the apples will begin to ferment. Skim off any foam that forms on the surface. Afterwards, you can put the fruits in sterilized three-liter jars, close the lids and put them in a cool, dark place. Canned food will be ready in about 1 month. The recipe for soaked apples at home can be slightly modified by adding other ingredients to taste, for example honey or cinnamon, a handful of cranberries or lingonberries. One way or another, in winter you and your family will really enjoy slightly sour soft summer fruits.

Recipe for soaked apples with honey

If you use this method of preparation, you will get wonderful fruits with a delicate taste that has a slight hint of honey. For canned food for the winter, take:

apples - as much as it will take, but not less than 6-8 kg;
12 liters of water;
2 cups (650 g) honey;
100 g table salt.

Place the apples tightly in a tub or jars and fill them with brine: boil the specified amount of water, add honey and salt. Before pouring into jars, the liquid needs to cool slightly. Now, as in the previous recipe, first place the bowl with fruit in a warm place, and when the apples begin to ferment, remove the foam from the surface and add brine. After 3-4 days, close the lids and place in a cool place. Delicious fruits will be completely ready in a couple of months. Even novice housewives can master this recipe for soaked apples at home in order to please their family with old Russian pickles.

During the apple harvest season, you need to prepare a large number of them. You can prepare a wide variety of dishes from them. But for the winter, you can prepare salted fruits. Subsequently, they are suitable as an appetizer, filling for pies, or just a tasty snack.

This recipe for fermenting apples at home is easy to prepare; you just need to cut the fruit into slices and simply pour in the brine. In order not to waste time on sterilizing jars, it can be done before cooking and then use the prepared containers. It is better to use polyethylene lids.

Required ingredients:

Apples – 10 kilograms;
Salt – 2 tablespoons;
Sugar – 2 tablespoons;
Water – 5 liters.

Pickling apples in jars:

Rinse the fruits well, it is best to use several containers and rinse the fruits sequentially in each container, this way they will become clean and free of debris;
Now you can start preparing the brine. For it, you need to dissolve the salt in water and put it on the fire, the brine should boil and then it will be completely ready, it can be removed from the heat and set aside until the pulp and containers are prepared;
While the brine is being prepared, you can prepare the fruits; they need to be cut. Small fruits can be cut into 4 parts, but large ones will require finer chopping and must be cut into several parts. The smallest fruits can be left whole or cut into halves;
Place the chopped pulp in previously prepared containers and pour in a hot salty solution, the solution should reach the neck of the jar;
All that remains is to cover the containers with nylon lids and put them in the cold.

How to soak apples in a bucket

This recipe for pickling apples is a classic; it is this recipe that has been used to prepare apples since ancient times. Its advantage is that the ratio of ingredients has been tested by many generations of housewives. This preparation can be stored for a long time, and the mixture turns out very tasty.

Required ingredients:

Apples – 1 bucket;
Granulated sugar – 170 grams;
Salt – 170 grams;
Raspberry leaves – 10-15 pieces;
Currant leaves – 10-15 minutes;
Water – 1 bucket.

How to soak apples for the winter:

Wash the fruits, cut out the rotten parts;
Currant and raspberry leaves must be washed well and dried on a paper towel; there should be no excess water on the leaves;
When the leaves are dry, you can place the raspberry leaves on the bottom of the container in which the fruit will be salted;
Next, you need to arrange the fruits in prepared containers, it is important to place the fruits with the stalk facing up, you can place the fruits in several rows on top of each other, but they must be tightly compacted, so they will not float;
Currant leaves must be placed between the fruits;
Bring the water to a boil, and then dissolve salt and sugar in it and fill the container with the pulp with still hot brine; the solution should be slightly higher than the level of the pulp;
Cover the container with gauze or a towel and place in a dark, cool place, where the mixture should stand for 2-3 weeks;
The pulp can be salted in a shorter time, therefore, after the first week of salting, the pulp must be tasted and the taste assessed; as soon as the pulp acquires a sufficiently salty taste, you can immediately proceed to the next stage of preparation;
When the pulp is salted, you can transfer it to glass jars, add a little brine and cover with lids;
You can store such preparations in the refrigerator.

How to salt apples in jars of cucumbers

The combination of apples and cucumbers turns out to be the most advantageous. They complement each other's flavors and are perfectly salted at the same time. In this recipe, it is important to use fruits with thick skins; such fruits will not be damaged by brine and will remain dense. It is important to select rafts of the same thickness so that they absorb the saline solution equally.

Required ingredients:

Apples – 5 kilograms;
Cucumbers – 5 kilograms;
Grape leaves - 5 pieces;
Schisandra leaves – 10 pieces;
Sugar – 50 grams;
Salt – 50 grams;
Water – 1 liter.

How to pickle apples in jars recipe with cucumbers:

Apples collected for pickling must be left for 5-7 days at room temperature, then washed and dried;
Cucumbers need to be soaked in cold water; the soaking time may vary, depending on the size of the fruit. Small cucumbers can be soaked for 2-3 days. But larger cucumbers will require at least 5 days of soaking. Then they need to be washed and dried with a towel;
Wash the leaves, lay them out to dry, you can use a paper towel and dry the leaves with it, in any case, the leaves should not be wet;
Place a three-liter glass jar for sterilization in the oven or over steam, then dry. If a larger container is used, the amount of ingredients must be increased proportionally;
The fruits must be placed in a jar so that they alternate with lemongrass and grape leaves;
Separately, put a saucepan on the fire, pour water into it, add sugar, salt and wait until the water boils;
Pour the hot solution into the containers with the pulp, cover with a lid and wait 5 minutes;
After this, pour the solution from the jar into a saucepan and bring to a boil;
Pour the hot solution over the pulp and wait 5 minutes;
Then drain the solution again and bring to a boil;
Now finally fill the pulp with hot brine and roll up the lids;
The jar must be turned over, placed under a warm blanket and waited until it cools completely;
Then you can put the container away for storage, and you can taste it only after 40 days.

Recipe for soaked apples in a barrel

Apples can be salted in glass containers, but the most correct way is to pickle these fruits in a wooden container, for example, a barrel or tub. Such pickling will be properly prepared, which means the taste will be better. What can we say about the aroma, fruits acquire an interesting aroma from wooden utensils. That is why the preparations prepared in this dish are so tasty. You can learn how to pickle apples in a barrel from our recipe.

Required ingredients:

Apples – 1 kilogram;
Rock salt – 10 grams;
Water – 1 liter.

How to salt apples in a barrel for the winter:

Sort the fruits, rinse, place tightly in a wooden container, you can use an enamel pan, and transfer to glass jars for storage;
You can add raspberry leaves, any currants, cherries or other fruit trees as you lay them down. You can use regular straw;
Separately, boil water with salt and cool completely;
You need to pour cold brine over the pulp, boil it, leave it to cool, then boil it again and do this 3 times;
Then leave the mixture until it cools completely;
Drain the brine, strain well to remove all particles of debris, you can strain the mixture through a thick cloth, pour it back into the jar;
Leave to brew for 4-6 days, the temperature should be at room temperature, during the process you can add brine to the jar, it can be absorbed into the fruit and will need to be added;
When the pulp is salted, it can be transferred to separate containers and tightly closed.

The workpiece can be placed in a cold place for longer storage.

Recipe for soaked Antonovka apples

To prepare salted apples according to this recipe, you must use the Antonovka variety. These fruits are dense, have the necessary sourness, and the pulp will not become too soft. But you can use other varieties, as long as they are dense and unsweetened. It is also worth choosing small-sized fruits so that they fit into the pickling container. These fruits can be crunchy in winter. And the flour will give them an interesting aroma and taste.

Required ingredients:

Apples – 5-10 kilograms;
Rye flour – 200 grams;
Salt – 2 tbsp. spoons;
Water – 10 liters.

Recipe for pickling Antonovka apples:

Sort the apples, if necessary, cut out the damaged parts, but it is better to use whole fruits, this way they will be better preserved and will not lose their shape;
Now you should prepare the brine, mix flour and salt in a separate pan, add boiling water, mix everything very well with a whisk until the lumps dissolve, you can use a blender and pass the mixture through it, this way you need to achieve a homogeneous mixture;
Then the mixture must be cooled completely so that the sediment settles, and then passed through gauze or cloth to get rid of sediment and possible lumps;
You can pour the prepared solution into containers with fruit, cover with a plate of a suitable size, and put pressure on top; you can use a smaller jar filled with water for this. You can also use pure stone. Any object that is conveniently placed on the pulp can be used as a pressure;
The workpiece is placed in a cold place, the ideal option would be a cellar or refrigerator, and the place should also be dark so that the mixture does not spoil quickly;
The mixture should be salted for 1-1.5 months, by the beginning of winter the pulp should be ready and can be tasted;
After this, you can remove the oppression, close the jars with tight lids, and if the pulp was salted in a barrel, then it is laid out in separate small containers. Only then can the workpiece be stored.

For pickling, it is best to choose late varieties of fruits; they are not sweet and are more suitable for this type of preparation. Late varieties have a dense peel that is not damaged during salting and the fruit remains dense and whole. These are the fruits that are pleasant to eat.

Our chefs have prepared other recipes for you that will allow you to decorate your table. Marinated, which can be added to salads - all this will not only decorate the celebration, but will appeal to all your household members.

Since ancient times, Rus' has practiced this method of preparing vegetables and fruits, such as urination. This made it possible to supply the body with useful substances and microelements throughout the long winter, because this option of preparation, unlike sterilization, guaranteed their preservation.

Previously, tubs or wooden barrels were used for these purposes.

Nowadays, soaked apples remain the most popular among people. The important components of this method of preparing for future use are sugar and salt. During the ripening process, lactic acid bacteria in the brine form an acid, which acts as a preservative, and in addition, gives a characteristic flavor to the fruit.

Ready apples are best stored in a cool place. In an apartment, this could be a glazed but unheated balcony. In a private house, it is better to save them in the cellar.

Basic recipe

This method of harvesting for the winter is traditional and has not changed for several centuries. It is also considered the simplest. You will need:

about a bucket of apples (preferably the winter variety - Antonovka is ideal);
up to 400 grams of sugar;
salt about three tablespoons;
twigs with leaves (raspberry, lemon balm, cherry, currant).

Preparing apples involves washing them thoroughly and removing the stems. The fruits should not have dents or cracks.

Half of the collected twigs and leaves are laid out in separate layers in a scalded or well-washed container (can be done in a jar or enamel bucket). Apples go on top of them. Remember - under no circumstances should they be compacted! The remaining branches and leaves are used to cover the fruits from above, so as to completely cover them. Everything is weighed down.

Now the apples will need to be filled with brine. It is prepared in this way:

bring a liter of water to a boil;
dissolve all salt and sugar;
The marinade is cooled and diluted with boiled cold water (about five liters).

The container is filled to the top with the resulting brine so that it completely covers the previously placed fruits and leaves.

The marinade will gradually disappear, so over the next week you will have to regularly add liquid. After aging in room conditions for seven days, the container with apples is taken to the cellar. It will take about a month and a half to fully ripen.

Selection of fruits and preparation nuances

As noted above, it is preferable to use undamaged apples of late varieties.

The best ones are:

anise;
titovka;
pippin;
Antonovka.

In the old days, after picking, apples were laid out in a barn on dry boards and kept there for about 2 weeks.

If you don’t have your own garden, it is best to buy fruits not in a supermarket, but in the market from rural residents or summer residents. The thing is that store-bought apples are usually treated with chemicals so that they retain their presentation for as long as possible. It was this circumstance that made them unsuitable.

Apples should be washed very thoroughly. Leaves of fruit trees and bushes must be soaked in cold water for several hours. Ceramic dishes are ideal for soaking, as well as ordinary three-liter jars and wooden tubs.

In addition to salt and sugar, other ingredients can be added to the marinade. In particular, suitable:

mint (a little - literally one or two sprigs);
mustard (preferably powder);
horseradish;
cumin, etc.

Below are some very interesting recipes that are sure to impress even the most picky foodies.

How to make apples with mint, basil and honey

You will need:

water (10 liters);
half a kilogram of honey;
salt (150 grams);
rye flour (150);
several sprigs of mint;
basil (100 grams);
currant leaves (two handfuls).

Prepare brine from water, salt, honey, flour and cooled boiled water. Currant leaves are placed on the bottom and top. The apples are laid out in layers, interspersed with mint and basil. Everything is pressed down with a board and a weight. Brine is poured.

If apples are cooked in a jar, then first pour in the marinade, and instead of a press, you can use a thick plastic bag filled with water. Urination will be completed in 30-45 days. It is better to store fruits at a temperature no higher than 17 degrees.

Apples with rowan

This method is actually quite popular because the urination happens quickly. Rowan adds a rather unique flavor, very much appreciated by connoisseurs. It is only worth noting that such apples are best served cut into small slices, seasoned with green onions and oil from fried sunflower seeds.

Rowan should be collected only after the first frost - the cold will make it sweeter and reduce bitterness.

For this recipe you will need:

water – 10 liters;
approximately 3 kilograms of rowan without stems;
half a kilogram of granulated sugar;
one and a half hundred grams of non-iodized salt, sea or rock.

The brine is prepared as in the basic recipe given at the beginning of the article. The apples are placed in a container. Each layer is sprinkled with rowan berries. After installing the press, the marinade is poured. The product is completely ready in 15 days.

Soaked apples with mustard

boiled water – 10 liters;
rye flour about three standard faceted glasses;
12 teaspoons mustard powder.

The latter is brewed with boiling water. The flour is also poured with hot water, and the composition is thoroughly stirred until smooth. All ingredients dissolve in cold boiled water.

The apples are placed in a container, the bottom of which is covered with scalded and washed straw. Fill with brine. It will take about a month and a half to store under pressure until ready.

Apples with sea buckthorn and pumpkin juice

When soaked in this way, the fruits come out very sweet and have a pleasant golden hue. The amount of vitamins in them is simply off the charts, because it’s not for nothing that sea buckthorn is called “Siberian pineapple.”

The ratio of apples and berries is as follows - four kilograms per hundred grams.

The fruits are stacked in layers and sprinkled with sea buckthorn.