Only the most durable winter varieties are suitable for soaking apples, mainly Antonovka, less often anise and titovka. Harder varieties should be allowed to rest for up to 2 weeks before soaking, but in any case, even the slightest damage should be discarded. It is better to soak in glass, poured dishes and wooden barrels, which (even new ones) should be thoroughly washed and steamed with fragrant herbs.
Wash, wipe the sorted apples, place them in rows in prepared dishes or barrels, laying them with clean rye straw, and for home soaking - leaves of black currant, apple tree (less often cherry), tarragon, savory, basil, mint, and sprinkle anise on top, pour boiled water over it. salt (100 g per 10 liters of water) with cold water, cover with a wooden circle with drilled holes (since it should always be in brine), put pressure on it, let it stand in the room for 1-2 days, topping up the filling, then take it out to the cellar, and With the onset of severe frosts, put on ice. Apples soaked in a glass or pouring container should also be stored in a cold cellar. The fruits gradually absorb quite a lot of the filling, and in the first days the filling needs to be topped up, and it should always be above the circle and rows of apples (this applies to all methods of urination). It should be noted that frost does not have much effect on the taste of apples. Apples are ready for consumption in 30-40 days.
Sour soaking of apples (option 1)
Prepare and arrange the apples as described above, arranging with mint or lavender herb, pour in bread kvass diluted in half with salted water (100 g of salt per 10 liters of water), or sprinkle each row of apples with rye flour and pour in cold water boiled with salt. In the latter case, pour more flour on top (2-3 cm). Afterwards, let it sour in a warm place for 24 hours and then proceed as with simple urination.
Sour soaking of apples (option 2)
Prepare and arrange the apples as in the first option, but fill them with the so-called “malt infusion.” For it, dilute 2 cups of rye flour with cold water until a liquid mass is obtained, keep it warm for 1-2 days, dilute with 10 liters of warm water, tie with cloth, let it sour in a warm place, cool and carefully pour over the apples. You can also add flour broth, for which dilute 400 g of wheat flour in 10 liters of water, add 1 tbsp. a spoonful of salt, boil, cool the broth and pour it over the apples through a sieve.
Sugar soaking apples
When using sugar urination, add sugar or honey (which is better) to any of the fillings described above, let it boil 2-3 times for 30 minutes, cool, wash down the laid fruits and proceed as with simple urination. When storing, the top layer of apples should be covered with black currant or apple leaves and a damp cloth (on top of the mug), which is moistened with cold water 3-4 times a month. These apples will be ready to eat in 4-6 weeks.
Soaked apples (option 1)
Thoroughly washed apples are placed in a jar, each layer layered with currant or cherry leaves, and filled with pre-boiled and cooled sweet water (for 10 liters of water - 400 g of sugar and 3 tablespoons of salt). The jars are closed with plastic lids or sealed with cellophane film soaked in alcohol. Store in the cold.
Soaked apples (option 2)
Ingredients of the filling: for 9.5 liters of water - 150 g of salt, 230 g of sugar, 100 g of malt, 120 g of dry mustard.
Apples used for soaking must be healthy, without cracks and wormholes, preferably autumn and autumn-winter varieties. Before placing in tubs, apples are thoroughly washed. The bottom and walls of the tub are lined with clean scalded rye or wheat straw, the rows of apples are also layered with straw (0.6-1 cm). When the tub is filled with fruits, a layer of straw is also placed on top, then the tub is sealed. The solution is poured into a tub or barrel through a tongue and groove hole. In the absence of malt, it can be replaced with wort made from rye flour, which is taken in the amount of 250 g per 10 liters of water. The flour must first be shaken in a small amount of cold water, then brewed with boiling water, cooled, strained and poured into the prepared water. To improve the quality of soaked fruits, you can add tarragon, blackcurrant or cherry leaves to the brine. The sealed barrel is kept for 4-5 days at room temperature. In the first 3-4 days, apples absorb a lot of moisture, so the tub or barrel must be topped up with a filling solution or simply cooled boiled water. The level of the solution should touch the tongue-and-groove hole or be 3-4 cm above the wooden circle when soaking apples in an open barrel or tub. When the main fermentation is over, thoroughly wash off the foam near the tongue-and-groove hole, wash the wooden circle and oppression (stones) in an open tub, and wash the gauze or linen in boiling water. The foam is removed and the apples are covered again with gauze, in a circle with pressure. The storage temperature of soaked apples should be no lower than 0 degrees and no higher than 120°C.
Soaked apples (option 3)
The bottom of the tub is covered with a layer of currant or cherry leaves. One row of apples is laid on the leaves with the stalks up, apples are already poured on them (but not laid) up to half a barrel, then a layer of leaves is again placed, again a row of laid apples is added and the apples are filled to the top, covered with leaves, and then filled with a solution at the rate of: 10 l of water - 400 g of sugar and 50 g of salt, or for 10 l of water - 250 g of sugar, 50 g of salt and 250 g of rye flour for wort.
Soaked apples (option 4)
Sprigs of fragrant mint are placed at the bottom of the tub, apples are placed on it in rows (with the stems up) and on each row there are 2-3 more sprigs of mint. The top row is completely covered with mint sprigs. Then everything is filled with clean, preferably spring water.
Apples soaked with beet juice
Apples - 20 kg, water - 9 l, salt - 100 g, beet juice - 1 l.
Wash the apples in cold water and place them tightly, stems up, in the prepared container. Boil water and cool, add salt and beet juice, stir. Pour the solution over the apples, cover with a clean cloth, place a wooden circle on top and apply pressure. The solution should completely cover the apples. After pouring, immediately remove the apples to the cold. Store at a temperature not lower than 0°C.
Apples soaked with cinnamon and rye bread
Cut a loaf of rye (Borodinsky) bread into slices and dry in the oven until golden brown. Boil 10 liters of water, pour boiling water over crackers, add 5 g of cinnamon. Let stand until cool and strain. Wash the apples (20 kg), place them tightly in the prepared container with the stems up, and pour in the cooled bread infusion. Cover with a clean cloth, place a circle on top and apply pressure. Place in the cold. Store at a temperature not lower than 0°C.
Apples soaked with gooseberries
Apples - 20 kg, gooseberries - 3 kg, water - 10 l, sugar - 500 g, fresh oregano - 500 g, salt - 50 g.
Wash the apples, place them in the prepared container with the stems up, evenly placing them with washed gooseberries. Dissolve sugar in water, boil the solution and pour fresh oregano into it. Cool and add salt. Pour the cooled solution over the apples (pour the solution along with the oregano). Cover the apples with a clean cloth, put a circle, set the pressure and put it in the cold. Instead of fresh oregano, you can use half the amount of dry oregano.
Apples soaked with cherry leaves
Apples - 20 kg, cherry leaves - 1 kg, sugar - 500 g, salt - 50 g, water - 10 l.
Wash the apples and place them tightly in the prepared container with the stems up, evenly spreading them with half of the cherry leaves. Brew the remaining leaves with 10 liters of boiling water, adding sugar and salt. Pour the cooled solution with cherry leaves over the apples placed in the container, cover with a clean cloth, place a wooden circle on top and apply pressure. Then take it out into the cold for fermentation and further storage.
Apples soaked in pumpkin juice
For 5 kg of apples: 2 large pumpkins.
The following varieties are suitable for soaking apples: “Antonovka”, “saffron”, “Slavyanka”, etc. The apples are soaked in a large saucepan or wooden barrel. It is good to use sterile, large cellophane bags. Picked apples should sit for 7-10 days before urinating. Then the apples must be thoroughly washed, allowed to drain and placed in rows. Each row is filled with pumpkin juice. Apples do not darken when you take them out, and if there are seeds in the fruit, the taste does not deteriorate.
Preparation of pumpkin juice: Take the ripest and preferably sweet pumpkins, wash, cut into pieces (after removing the seeds), put in a cast iron pot or pan, add a little water (so as not to burn) and cook. Then knead well and pour this juice over the apples. Place a clean cloth on top and a wooden circle as a weight.
Pickled apples- a famous old Russian dish that is prepared from apples by soaking them with the addition of various spices. This is one of the traditional dishes of Russian cuisine and one of the popular ways of storing apples for future use throughout the winter.
There are three types of urination: plain, sour and sugary.
Late variety apples are best. They must ripen well. Medium-sized, sour, shelf-stable apples, such as Antonovka, are excellent.
It is better to soak apples in barrels or tubs, but you can also soak them in large glass jars.
Tubs (preferably oak) are prepared in the same way as for pickling cabbage, cucumbers, and mushrooms. In traditional recipes, it is necessary to line the bottom and sides with scalded rye or wheat straw; it not only protects the apples from mechanical damage, but also improves their color and taste.
A layer of leaves - black currant or cherry - is placed at the bottom of the barrel.
It is very good to add MINT - a sprig about 10 cm long to a 3-liter jar of apples. The apples will not have a minty taste, but the taste will become extraordinary, even better!
We place the apples in tubs tightly in layers, overlaying each layer with straw, and cover the top layer of fruit with a 2-3 cm layer of straw and boiled canvas (linen cloth is best) or a wooden circle.
Pour specially prepared wort over the apples. 
Then we insert the bottom into the barrel and pour brine through the tongue-and-groove hole (put oppression into the tub on top of the canvas).
During the first 5-6 days, add the wort solution as needed, since the apples absorb water well and the upper layers are exposed and can rot, then the contents of the entire tub will be spoiled.
First (12-14 days), the apples are kept in a warm room at a temperature of 15-18 ° C, then, if fermentation proceeds normally, the tubs are placed in the cellar. At a temperature of 4-6°C, the fruits slowly mature.
After 30-40 days, soaked apples are ready to eat.
In the basement, such apples stand quietly until May-June, and in the glacier they do not spoil until the next harvest.
Pickled apples, recipe
One of the most popular delicacies of the Tambov peasants, and not only that, was soaked apples.
Apples (Antonovka variety is best) - 5-6 kg.
- Rye flour - 200 g
- Water - 20 l (2 buckets)
- Salt - 1 tbsp. spoon (per liter of water)
- Dry mustard - 1 tbsp. spoon (per liter of water)
- Sugar or honey - 300 g
- Rye straw - large bunch
- Currant leaves - 20 pieces.
Place the apples in a wooden tub or enamel bucket with the branches facing up. Each layer must be covered with rye straw or currant leaves, and then filled with wort. It should completely cover the apples.
To prepare the wort, stir the flour in a small amount of cold boiled water. Then add 2 liters of boiling water, mix thoroughly, let sit and strain. Then dilute with cold water, add salt, mustard and sugar. Place a cloth on top of the apples and apply pressure.
In the first week you need to check the wort level and add it if necessary. After this, put it in a cool place. The apples will be ready in 30 days.
There are many ways to prepare apples and berries for the winter; let’s consider a popular and undeservedly forgotten method - urination. The essence of this process is that part of the sugar in fruits and berries, under the influence of lactic acid bacteria and yeast, is converted into lactic acid (0.5-1.5%), alcohol (1-3%), carbon dioxide, which have a preservative effect on fruit. Carbon dioxide and alcohol give the fruits a refreshing taste; the presence of lactic acid increases their nutritional value.
Below we describe how you can prepare soaked apples, pears, and berries in an oak barrel.
Briefly about packaging
For soaking apples, pears and berries, both single-bottom barrels-tubs, with a lid and a backing circle for pressure, and double-bottomed (filled barrels) with a hole in the bottom are suitable.
The barrels are pre-soaked until the leak stops. Before adding food, new oak barrels should be soaked in clean cold water for 3-5 weeks, changing the water every two or three days.
Immediately before laying the barrel, scald it with boiling water.
Peeing apples
For urination, healthy apples of autumn-winter and winter varieties are selected, which have a tartrate taste and dense pulp. The best varieties for urination are Antonovka-kamenichka and Antonovka ordinary. Summer varieties of apples are not recommended for soaking.
After being picked from the tree, the apples are kept for 15-20 days, then sorted, discarding rotten, wormy, broken, diseased ones, and washed thoroughly.
The bottom of the barrel is lined with clean rye or wheat straw, scalded with boiling water, on top of which well-washed apples are laid in dense rows. The walls of the barrel are also lined with straw. Leaves of mint, black currant, and cherry are placed between the rows of apples. Instead of straw, you can use blackcurrant and cherry leaves.
After filling the container, the apples are covered with a layer of straw on top. The tub is filled with wort, a clamp, a clean napkin and pressure are placed, covered with a lid, if the pressure protrudes above the level of the tub, the neck is covered with dense natural fabric folded in several layers and tied with twine. The wort level in the tub should be 3-4 cm higher than the pressure circle. The barrel is sealed, filled with wort through the hole, and loosely closed with a stopper or linen gag. During the first few days, apples actively absorb water; monitor the wort level. The container is kept for 5-7 days at a temperature of 18-20° for preliminary fermentation. Then remove the foam, add wort, close the neck or tightly plug the tongue hole and place it in a basement or other cold room, optimally no higher than 2-5 °C. After 1.5-2 months, soaked apples are ready for consumption.
Winter pears that are sour and low in astringency are also prepared by keeping them for 5-7 days after picking.
Wort for apples and pears
For 10 liters of water:
300-400 grams of sugar
150-200 grams of salt
1 liter malt milk
To prepare malted milk, take 100-150 g of malt flour (from sprouted barley), 1 liter of water, gradually heat with stirring and boil for 10 minutes. After cooling, pour into the wort. If there is no malt, you can use rye flour, 150-200 g diluted in a small amount of cold water. Then brew with boiling water, cool and add to the wort.
Sugar can be replaced with honey; instead of 100 g of sugar, take 150-200 g of honey. This product has a pleasant honey aroma and taste.
Pickled apples with cabbage
Prepare the oak tub and apples as described above. Peel the cabbage from the top leaves, rinse, chop, peel the carrots, grate them. Combine carrots with shredded cabbage, sugar, salt, squeeze with your hands until the juice releases. Transferring the vegetable mixture, place the apples in a container for soaking, sandwiching them tightly so that there are no gaps, place a 2-3 cm layer of cabbage on top, compact it, pour in the released cabbage juice, if it is not enough, make a brine at the rate of 80 g of salt and 60 g. sugar per 1 liter of chilled boiled water. Place whole cabbage leaves on top, cover with a backing circle, a clean napkin, and apply pressure. Keep at room temperature for 7-10 days, removing the foam, then transfer the container to a cold room, cellar, basement.
Apples 10 kg, cabbage 12-14 kg, carrots 10 pcs, salt 200 g, sugar 100 g.
Juicing lingonberries and cranberries.
Large ripe berries are selected, leaves and stalks are removed. Place in a tub or barrel and fill with wort: 100-300 g of table salt, 300-500 g of sugar per 10 liters of boiled water. You can pour boiled water over lingonberries and cranberries with the addition of sugar alone: 200 g per 10 liters of water. You can add cloves and a cinnamon stick to the hot wort.
After 10-15 days, the soaked berries are ready for consumption. Pickled cranberries and lingonberries last all winter in a cool place.
Wetting the plums
Select fruits with dense pulp, without damage or signs of disease.
The best varieties are common Hungarian, Italian Hungarian.
To prepare wort, 400-500 g of sugar, 150-250 g of salt and 100-150 g of malt are consumed per 10 liters of water. If honey is used instead of sugar, it is added in one and a half or double the amount of sugar.
After keeping at room temperature for 5-7 days for pre-fermentation, the tub is taken to a cold place. After a month, the plums are ready to eat.
When soaking apples and pears, you can add berries, and lingonberries, due to their chemical composition, can be soaked in boiled water without salt and sugar.
After use, be sure to fumigate the tubs and barrels with sulfur.
In order to prepare soaked apples, you need to spend 1 hour in the kitchen. You will need to wait one month to soak the apples.
Preparing pickled apples
ProductsApples - 5 kilograms
Black currant leaf - 25 pieces
Cherry leaf - 25 pieces
Mint - 4 sprigs
Water - 5 liters
Salt - 2 heaped tablespoons
Honey - two thirds of a glass (160 milliliters)
Rye flour - half a glass (70 grams)
How to cook soaked apples
1. Pour 5 liters of water into a saucepan and bring to a boil. Allow the water to cool to about 40 degrees.
2. Wash the apples.
3. Wash and scald currant, cherry and mint leaves - put in a deep bowl, pour boiling water over them, drain the water after 3 seconds.
4. While the water is cooling, prepare the wort from rye flour. To do this, pour half a glass of rye flour into a bowl and pour half a glass of boiling water, mix thoroughly until it becomes a homogeneous paste.
5. Add 1 cup of boiled hot water to the bowl with steamed rye flour and stir.
6. Add 2 tablespoons of salt to the wort and stir.
7. When the wort has cooled to 40 degrees, strain it and add two-thirds of a glass of honey. Stir until it is completely dissolved.
8. Add wort to a saucepan with cooled water and mix everything. Allow to cool to room temperature. The brine is ready.
9. Take a saucepan with a capacity of 10 liters. Place 10 blackcurrant leaves and a sprig of mint on the bottom. Place apples in one layer.
10. Place 10 cherry leaves and a sprig of mint on the apples. Add another layer of apples.
11. Lay out two more layers of apples and two layers of cherry, currant and mint leaves. In total, you will get 4 layers of apples and 5 layers of leaves in the pan. The topmost layer is five leaves of currant and cherry.
12. Place a wooden circle of suitable diameter on top of the pan with apples and put pressure on it.
13. Pour brine over the apples without removing the pressure. The brine should cover both the apples and the circle.
14. For a week, place the pan with apples in a room where the temperature does not rise above 18 degrees. Next, put it in a cool place.
Pickled apples will be ready in about a month.
How to cook soaked apples in a jar
1. Place leaves and spices on the bottom of the jar, then a layer of apples, then again leaves and spices - and so on until the top of the jar, there should be leaves and spices on top.
2. Pour brine over the apples.
3. Place a smaller lid on the jar and place a glass of water on top so that the apples are completely immersed in the brine.
4. Leave the apples at room temperature for 1 month, then cover with plastic lids and put in a cool place.
Fkusnofacts
- Late (winter) varieties of apples are suitable for soaking - it is best to use Antonovka or apples of the Anis, Pepin and Titovka varieties. The fruits should be ripe and firm, preferably medium in size. It is recommended to keep apples collected from the tree for 10 days at room temperature before urinating. Keep in mind that the smaller the apples, the more they will fit in the jar.You need to make extra brine: pour it into a jar and put it in the refrigerator. As the brine soaks, there will be less brine in the pan; you will need to add more. Apples must be completely immersed in brine to avoid souring.
Mint is an optional ingredient, but it gives apples a special, piquant taste. You can also add thyme, tarragon, basil, lemon balm, and raspberry leaves to enhance the taste. To enhance the apple flavor, you can replace half the water with store-bought apple juice. Since there is free space in the jars when filling apples, it can be used by adding fresh lingonberries or cranberries.
Dissolve honey in water whose temperature is not higher than 40 degrees; at a higher temperature it will lose some of its beneficial properties. If you don't have honey, you can use the same amount of sugar.
If you have a cellar, it is better to soak the apples in barrels. In an ordinary city apartment, difficulties arise with the subsequent storage of soaked apples, which require a cold place. An apartment (and not very economical for the refrigerator) option is to put the soaked apples in three-liter jars, close with plastic lids and put in the refrigerator.
Instead of rye flour, the traditional recipe uses rye straw, which is pre-steamed with boiling water. Or malt will do: for 1 liter of water you need 100 grams of malt, this mixture must be boiled after boiling for 15 minutes. For 10 liters of water, half a glass of wort is needed. You need to add sugar and salt to the solution, dissolve and strain before pouring the apples.
Pickled apples taste like a pickled snack, pickled-sweet, with vegetable undertones. If you like the taste of sauerkraut, soaked apples are definitely worth trying.
If you don’t have rye flour, the easiest way is to soak apples in honey and salt: take 80 grams of honey, 1 teaspoon of salt for 1 liter of boiled cold water, mix and add apples to this solution. Place the apples under pressure and leave them at room temperature for 3 weeks, then put them in the cold.
What are we cooking?
- Snacks
Loading...