How to make soaked apples. With straw and rye flour. Apples soaked with rye flour

The process of soaking fruits and berries is the same as when fermenting and salting vegetables. Since childhood I remember the taste of pickled apples fermented by my grandmother - delicious, preparing soaked apples The process is simple, but there are small subtleties and tricks.

The essence of soaking (fermentation) is that thanks to yeast and lactic acid bacteria Some of the sugar in berries and fruits turns into lactic acid (0.5 - 1.5 percent) and alcohol (1 -3 percent), this preserves the soaked fruits. In order for them to be better preserved, it is necessary that as much lactic acid and alcohol accumulate in the fruits as possible.

When lactic acid accumulates in fruits during fermentation, they become sweet and sour. Carbon dioxide and alcohol give them a refreshing taste. Before fermenting fruits, you must thoroughly wash the container, properly store and care for soaked berries and fruits, otherwise they will acquire an unpleasant taste of acetic acid and the smell of spoiled silage.

This acetic acid fermentation occurs and the alcohol becomes acetic acid. The smell of spoiled silage occurs when butyric acid fermentation occurs, in which case sugar and lactic acid are converted into butyric acid. This may be the case when the fruits are fermented at a temperature of 30 degrees or higher. My grandmother did not take pickled apples into the basement, but cooked everything right in the basement.

Pickled apples

Apples should be firm, medium in size and sour in taste. Apples picked from a tree should not be soaked immediately; they must lie down for a while so that the starch in the apples turns into sugar. The fruits just need to be picked; those that fall from the tree are not good.

Ranet Semirenko, Ranet champagne, Zelenka, Babushkino, Anis, Antonovka, Aport, Pepin Lithuanian and others are considered good varieties for pickling. Apples should only be white, dyed or tanned, summer varieties no good.

Sort apples by quality and size and wash. Wash apples that have been treated with chemicals especially thoroughly. Well, the introduction turned out to be long, but everything is important, now how to cook pickled apples all the subtleties and tricks of preparation.

Prepare wheat or rye straw. Straw protects apples from damage and affects taste, color and smell soaked apples. They acquire a golden color, specific nice smell and taste. The straw must be from a new harvest, free from mold and unpleasant odor. For 100 kilograms of apples, take 2 kilograms of straw, after scalding it with boiling water.

Soak and wash the barrel in which the apples will be soaked hot water, then wash with a hot solution of caustic soda (20 grams of soda per bucket of water), rinse with boiling water, dry and fumigate with sulfur. Oak barrels can be 30 and 100 kilograms.

Straw is placed in a thin layer on the bottom of the barrel, then apples are placed in dense rows. Each row of apples (and the sides of the barrel) is covered with straw. When the barrel is completely filled, straw is placed on top, then a napkin, a wooden circle and a weight (weight). Grease the edge of the barrel vegetable oil and fill with brine.

Brine (for 10 kilograms of apples):

Water –5 liters;
Salt – 80 grams;
Sugar – 150-200 grams;

The water must be boiled and cooled.

You can add malt to apples. Add 50-60 grams of malt to half a liter of water, gradually heat to a boil and boil for 15-20 minutes. Then pour the malt into the prepared brine. This is the amount of malt per 5 liters of brine.

Behind soaked apples Careful care is required: remove foam and mold at least once a week, wash the circle and weight in hot water.

I will write the most common ways to cook apples soaked recipe with malt and sugar (see how to prepare here):

1. Soaked apples with malt and sugar:

fresh apples – 10 kilograms;
sugar –300 grams;
brine –5 liters;
malt – 50 grams.

2. Soaked apples with sugar:

fresh apples–10 kilograms;
wheat or rye straw – 500 grams;
brine –5 liters;
You can add salt and sugar to taste.

When fermenting, you can add spices or Bee Honey(instead of sugar) if the apples are not fragrant enough. The most commonly used are tarragon, parsnip, celery, blackcurrant leaf, nut leaves, mint.

3. Spiced soaked apples for the winter with the addition of tarragon herb:

fresh apples – 10 kilograms;
tarragon - 40 grams (8-10 stalks);
wheat or rye straw – 500 grams;
brine without malt – 5 liters.

4. Apples with honey:

fresh apples – 10 kg:
parsnip – 100 grams;
celery – 80 grams;
wheat or rye straw – 500 grams.

salt –100 grams;
honey –250 grams;
water – 5 liters.

5. One more interesting recipe soakedapples with mustard I must say that adding mustard produces much less foam and mold:

prepared apples – 10 kilograms;
wheat or rye straw – 500 grams;

sugar –100 grams;
honey – 100 grams:
salt –50 grams (2 tablespoons);
mustard (powder);
water – 5 liters.

Straw can be replaced with blackcurrant leaves.

6. Soaked apples with blackcurrant leaves:

Apples – 10 kilograms;
Brine with malt – 5 liters:
Black currant leaf – 200 grams.

Malt can be replaced with pospa, which is brewed rye flour (1 kilogram of malt equals 1.5 kilograms of flour). IN small quantity cold flour, stir rye flour, pour into boiling water, stirring continuously (1 part flour to 4 parts boiling water). Add leaves walnut and mint.

Soaked apples are ready for consumption after 1.5 - 2 months. Apples must be without cracks, without spots, of correct shape, with characteristic odor, sweet and sour taste. The color is golden, white or pink-white, depending on the variety.

7. Pickling with dill, the apples turn out very tasty.

Place the currant leaf and dill on the bottom of the linden barrel, stack the apples in rows, overlaying each row with the currant leaf and dill. Place dill and currant leaves on top. Cover with a napkin, place a wooden circle and press on top.

Apples – 10 kilograms;
Dill –200 grams (2 bunches);
Currant leaf – 400 grams;

Salt –50 grams;
Rye malt –50 grams;
Sugar – 150 grams;
Water – 5 liters.

Pickled apples – amazing product, for the preparation of which fresh apples are soaked in a composition consisting of water, salt and sugar with the addition of spices. In the recent past, many housewives made soaked apples, especially in rural areas. Over the years, the popularity of the dish has faded slightly. Despite this, some housewives still delight their families with this delicacy and know how to ferment apples at home for the winter.

The procedure for making pickled apples is similar to pickling. Apples contain lactic acid. At the end of the ferment, the structure of the substance changes, and alcohol is obtained from the acid. Thanks to natural preservation, fruits retain their benefits and taste. Let's talk about preparing the treat, having considered the best step by step recipes.

Calorie content of pickled apples

The calorie content of pickled apples is 40-70 kcal per 100 grams. The final indicator is determined by the products used to prepare the marinade.

Pickled apples are famous pleasant taste, but these are not all the advantages of the workpiece. Regular use soaked apples brings the body great benefit. The product is low in fat and vitamin composition during urination practically does not change.

Soaked apples saturate the body with ascorbic acid, biotin and B vitamins. There's still a lot in stock useful minerals.

Pickled apples - a classic recipe for the winter

Suitable for urination autumn varieties apples, characterized sweet and sour taste. These include Antonovka, Anise, Pepin, from which we usually prepare charlotte. If you are going to ferment apples at home, use ripened fruits. After picking, leave the fruit in a warm place for a while, then use it for preparation as described below classic recipe.

Ingredients:

Water – 1.5 liters.
Honey or sugar - 4 tablespoons.
Currant and cherry leaves - 1 handful.
Salt – 1.5 teaspoons.
Cinnamon, cloves, mustard beans - to taste.

Preparation:

First, sort out the apples. It is advisable to choose undamaged fruits that need to be washed in water.
Place currant and cherry leaves at the bottom of the container. Place the apples in a row on top, tails up. After two rows, lay out the currant and cherry leaves again. Repeat the process until you run out of fruit.
Start pouring. To do this, add the ingredients indicated in the recipes to boiling water. After boiling for two to three minutes, remove from heat and cool to 35 degrees. Pour syrup over apples.
Place a weight on top so that the fruit is completely covered by the filling. Place in a warm place for two days. When fermentation begins, move to a cool place. After one and a half to two months, the pickled apples are ready to eat.

Video cooking

Classic pickled apples are made simply. Of course, household members will have to wait a little until the delicacy is ready, but the result will compensate for the time spent excellent taste.

Pickled apples Antonovka in a barrel

For the recipe you will need ripe apples of the Antonovka variety, which also makes an excellent compote for the winter. If the fruits are not ripe, leave them in a warm place for several days. Our ancestors used wooden barrels for fermentation. If you don’t have such a container, use a regular jar that closes tightly.

Ingredients:

Antonovka – 5 kg.
Sugar – 2 cups.
Rye flour – 1 cup.
Salt – 3 tablespoons.
Currant and cherry leaves - 10 pieces each.
Lingonberries – 1 handful.

Preparation:

Place a large saucepan on the stove, pour in 10 liters of water, and bring to a boil. Then remove from heat and cool slightly. Send sugar, salt and rye flour. Stir, crushing any lumps. Leave to cool.
Place currant and cherry leaves at the bottom of the barrel. Then the Antonovka layer and again the leaves. When you've finished laying out the fruit, pour in the prepared syrup. Place a weight on top and leave it warm for two weeks.
Skim off any foam that has formed every day. Add syrup until the apples are completely covered. After two weeks, transfer the workpiece to a cold place to slow down the fermentation process.
After 40 days, the apples are ready to eat. You will be pleasantly surprised by their taste. Store the treat in the cold until spring.

Video recipe

As in the first case, preparing soaked apples in a barrel at home requires time. But if you consider the taste of the finished delicacy and long term storage is a piece of cake.

Snow Calvil apples in a jar

Snowy Calvil is a variety that appeared thanks to the efforts of Ukrainian breeders. Today, Snow Calvil is grown in many countries, including Russia. Pickled apples – delicious preparation, for the preparation of which pots, buckets and barrels are used. However, in urban conditions, not every housewife has such a container, and choosing a suitable place for storage is problematic. In this case, it is more practical to use cans.

Ingredients:

Water – 5 l.
Rye bread– 0.5 loaves.
Apples.
Cherry and currant leaves.
Ground cinnamon– 2.5 g.

Preparation:

Cut the bread into small pieces, place on a baking sheet and place in the oven. Dry until golden color. Fill in " rye crackers» boiling water, add cinnamon and set aside until cool.
Place leaves at the bottom of clean jars and place Snow Calvil on top. Add bread brine to each jar. Cover the containers with gauze or loose cloth. After fermentation, move the apples to the refrigerator.

Agree, it is more convenient to prepare soaked apples in jars than in a bucket or barrel. And if you are not afraid of experiments, make changes to the recipe. In particular, I advise you to replace sugar with honey, and instead of bread brine, use diluted rye flour or kvass. Just don't go overboard with the quantity. currant leaves, otherwise the treat will turn sour.

There are a considerable number of recipes for making soaked apples. And each has advantages and disadvantages, but if done correctly, the result will never disappoint. The following tips will help with this.

To prepare for the winter, use ripe apples without damage or worms. Leave small fruits whole, and cut large ones into quarters.
Use a clean container for urination. Be sure to clean the pan, bucket or jar using baking soda, then rinse with boiling water.
Remember, regardless of the soaking method, apples will absorb the brine. Therefore, check the container regularly and add liquid if necessary. Otherwise, product damage cannot be avoided.
To highlight the taste of apples, add a few sprigs of lavender, mint or

For a long time forgotten recipe homemade preparations. Few housewives salt or, as they say, “soak” fruits in tubs in order to put a fragrant, slightly sour snack on the table in winter. You will not regret if you read our article on how to make pickled apples at home - they are very tasty, and can also be not only a dessert, but also an addition to meat dishes. Here we present several recipes to choose from - simply with salt and sugar, as well as with honey and spices. All you have to do is find the most suitable one and get down to business.

Soaked Antonovka apples: classic recipe

You will need:

5 liters of plain water;
200 gr. granulated sugar;
a heaped tablespoon of salt;
cherry and currant leaves;
fresh apples - as much as it will take.

If you are going to can fruit in three-liter jars, it is best to choose them of medium size so that they fit freely into the neck. If you have one, in this case the size is not important. First, sterilize the jars in boiling water; at the same time, you can cook the marinade - add salt and sugar to the specified amount of water, let it simmer for about 5 minutes, then cool the liquid. Cover the bottom of the prepared canning jars with leaves and start laying apples (pre-washed) - you can put larger fruits on the bottom, and smaller ones on top. Now pour the prepared marinade over the apples, cover the top of the jar with gauze and place in a dark place to ferment. After a couple of days, foam will form on the surface, it must be removed, and if necessary, add marinade - remember that the liquid should always cover the fruit. Done - the jars can be closed with plastic lids and put in a cool place to “read”: the fruit can be eaten in a month, but they will finally be ready in two. This recipe for soaked Antonovka apples is a classic, but many people complement it various additives like honey, spices, aromatic herbs and so on. It depends on whether you like sweets or whether you are going to serve apples with meat (then they should be more sour), or you just want to please your family with a sweet delicacy in winter - then you can cook the marinade with honey. How - read on.

Soaked Antonovka apples: a recipe for a real winter dessert

To prepare you will need:

20 kilograms of apples (if you have less, reduce the amount of other ingredients proportionally);
500 gr. good honey;
half a kilo of prunes (dried fruits);
half a kilo of bran;
10 liters of water and 50 gr. salt.

Soaked Antonovka apples (recipe with prunes) will be a real hit with you - both your family, who have definitely never tried anything like this, and your guests, who will ask you for the recipe, will like them. Wash the apples, boil water, and then pour it over the bran and prunes. Mix thoroughly - there should not be a hint of lumps left in your solution. Now dissolve honey and salt in water, pour the resulting marinade over the apples placed in jars or tubs so that the liquid completely covers the fruit. Ready - put pressure on top (if you are cooking in a tub) and take the container to a cool place. A couple of days after this, you need to remove the foam from the surface and add the marinade - the fruit will ferment very actively, as soon as the process begins to decline, close the jars with lids and put them in a dark room until the winter cold. Now you know how to deliciously cook soaked Antonovka apples: choose the recipe at your own discretion. Having made the preparation in summer or autumn, in winter you can please your family with a traditional Russian snack.

How often in the fall the question arises: what else can be done with apples in order to stock them until next summer? Thousands of recipes suggest boiling them, stewing them, drying them... But in these cases they lose their vitamins and other useful material. Even fruits stored in fresh, gradually lose their vitamins. One of the most wonderful ways to preserve the usefulness of apples is by urinating. On this page, read how to prepare soaked apples yourself. We offer several cooking recipes.

Soaked apples: tasty and healthy

What are the benefits of apples prepared by soaking? As we have already noted, they retain vitamins. In particular, vitamin C, which increases significantly with proper urination. The ascorbic acid they contain has an anti-inflammatory effect, increases immunity and the body's resistance to bacteria and viruses.

In addition to vitamin C, soaked fruits contain a large number of calcium, which is especially important for nutrition in the winter season. Our body needs calcium to prevent osteoporosis and better absorption of vitamin D. One soaked apple a day significantly reduces the risk of stroke.

Soaked fruits are also useful in that they improve appetite, help intestinal function, and promote the secretion of gastric juice. Pectin helps remove heavy metals from the body. Other beneficial substances preserved in such preparations help protect the body's cells from carcinogens, which significantly reduces the risk of cancer.

How they wet it before

Since ancient times, soaked apples have been prepared in the fall for winter table. And they did this on special days lunar calendar. It was believed that in accordance with the phase of the moon, all products acquire certain qualities. And so it began apple preparations after Apple Spas.

For urination we chose the most sour varieties: Antonovka, anise, Slavyanka and others. Medium-sized autumn or winter varieties were used. And the mystery began.

Preparing containers

First, they prepared the container in which the fruits would be soaked. Most often it was a large barrel. She was washed thoroughly. Various herbs with antiseptic properties were used for disinfection. For example, chamomile or nettle. The herbs were placed in a barrel and filled with hot water. Besides hot water caused the boards of the barrel to swell, and it stopped leaking. Then the inside of the barrel was thoroughly wiped and used to prepare fruit.

Bookmark products

Exactly products! Because in addition to apples, leaves and small twigs of fruit bushes were placed in the barrel. The leaves most often used were blackcurrant and cherry leaves, which have a tanning effect and contain a large amount of vitamins. Sometimes added for taste Bay leaf, peppercorns, mint sprigs and leaves.

They were laid in layers: apples alternated with leaves. It is important that the fruits lie tightly and evenly.

Filling with brine

For brine, we used sprouted and dried barley grains and brewed them. Salt and sugar were added to the broth. It is possible to replace sugar with honey.

The prepared brine was poured into the apples in a barrel. Then a wooden circle was placed on top and pressed down with a heavy stone. Gradually, the water goes into the fruits; it will have to be added for several days. Top up with regular raw water. Sometimes you will have to remove the oppression and remove the mold.

Storage

The barrel is left in the cellar, or in another cool place. The apples need to sit for a month. Only then will they acquire “that same” taste!

Homemade soaked apples

Of course, a barrel in our time is not a very suitable container for preparation. But how to prepare soaked apples at home? The most important thing is that we need to prepare the fruits so that they retain their beneficial properties.

To prevent the formation of harmful microorganisms in the prepared fruits, salt and sugar are used. Additionally, as flavoring and vitamin supplements, we take the leaves of the plant that we have on hand: currants, cherries, mint, marigolds and any others. To add spiciness, bitterness, and unusual notes, we use dill, bay leaf, coriander, horseradish root, etc.

All additives used except taste qualities, contain essential oils, have preservative qualities, and also contain phytoncides. Learn the same way to cook charlotte with apples. And now we offer a recipe for soaked apples at home.

Let's prepare the products:

apples 10 kilograms, rinsed well;
leaves fruit trees, for example, currants, cherries, rinse;
10 liters of boiled water;
150 grams of salt;
200 grams of sugar, you can add about 100 grams of honey;
200 grams of rye flour.

Cook the brine: add one liter of boiling water to the malt (if you take rye flour, then it needs to be diluted cold water, and then pour boiling water). Mix the malt with the rest of the water. Add salt and sugar to the brine and add honey if desired. Boil everything. Cool.

Place the apples and leaves in layers in a container. It is better to place fruits with their stems facing up.

We install pressure on the laid fruits. Carefully pour cooled brine on top. Place the container in a cool place. After three to four weeks, delicious pickled apples are ready.

Now you can arrange them with brine in glass jars and store in a cool place.

Recipe for soaked apples Antonovka

It is the Antonovka variety that is ideal for soaking. Cooking process soaked Antonovka looks like that:

We select apples that are fully ripe, medium-sized, without wormholes, and not cracked.
Wash and dry them thoroughly.
Place some prepared currant or cherry leaves on the bottom of an enamel or glass container.
We place a layer of fruits on the leaves, then leaves again. You can alternate cherry and currant leaves.
The last layer should be leaves and spices.
Place a plate or lid of a suitable diameter and apply slight pressure.
Prepare the brine. For 10 liters of water we take salt (150 grams), honey (250 grams) or sugar (150 grams), malt (100 grams) or rye flour (150 grams).
All components are dissolved in warm water, cool and pour into a container with apples. At the same time, we do not remove the oppression.
Fermentation should continue for a week at a temperature of +15-18 degrees. Needs topping up from time to time clean water so that the fruits are constantly covered with brine.
After the fermentation process, the container is placed in a cold place. Readiness is checked after a month and a half.

How to cook soaked apples with cabbage

Pickled apples with cabbage are considered a real delicacy.

We will need:

An enamel saucepan or large glass jars (preferably five-liter jars, as they have a wide neck).
Wooden circle or plate.
Gauze or cotton cloth.
Oppression: stone, jar or plastic bottle with water.

All this needs to be washed and rinsed with boiling water.

Products:

White cabbage late varieties- about 10 kilograms.
Small, sour apples - 6 kilograms.

Peel the cabbage from dried outer leaves and stalks. If the heads of cabbage are large, cut them in half or into 4 pieces.
Finely chop some of the cabbage.
Mix shredded cabbage with 200 grams of salt.
Wash the apples.
Mix the cabbage and fruits, sprinkle with shredded cabbage and salt.
Boil the brine. For 10 liters of water, 400 grams of salt and 10 tablespoons of sugar. Add your favorite spices and herbs. Boil, then cool everything.
Fill the contents of the dish with brine. Place on top cabbage leaves, gauze or cloth, wooden circle and oppression.
Store 3-5 days at room temperature, adding clean water. Pierce with a wooden rolling pin and stir lightly. Remove mold
Then store in a cool room at a temperature of +5-10 degrees.

Enjoy your meal.

Soaked apples are the most common type of preparation of this fruit. They are closed not only in pure form, and often add rowan, cabbage, honey, straw. Properly soaked fruits can be stored for up to six months, or even until the next harvest. Previously, soaking was done only in wooden barrels, but now delicious apples come out of glass containers.

For a recipe for soaked apples, small fruits are usually selected so that they are maximally saturated with the marinade. Late varieties of apples are considered the most suitable. They should be firm and well-ripened. If you have Antonovka, Titovka, Pepin or anise in your garden, do not miss the moment and be sure to soak the apples using any of the methods provided below.

Apples for urination must be strictly free of rotten and spoiled areas, otherwise the presence of such areas can ruin all the work.

Pickled apples in jars

For soaked apples in jars, you need to choose 10 kilograms of small ripe fruits. You will also need 200 grams of sugar and 1 tbsp. a spoonful of salt, subsequently diluted with 5 liters of water. The aroma of this potion will be given by the leaves. fruit trees and bushes in a bunch: currants, cherries, raspberries, lemon balm or.

Preparation:

If fruit different sizes then the larger ones should be placed at the bottom of the jar.

Pickled apples in a barrel

Apples soaked in a barrel have a distinctive taste than apples soaked in jars. To store in such a container you will need 5 kg of apples, more is possible, it all depends on the size of the barrel. As additional ingredients 20 pieces of leaves, grapes and cherries will appear, you can add straw, 200 grams of rye flour. Prepare for the marinade: 250 grams of sugar, 50 grams of salt, 5 liters of running water.

Preparation:

Instead of wooden barrel you can use enameled metal.

Soaked apples with cabbage

Soaked apples with cabbage will be infused in regular saucepan, so for 3 kilograms of fruit you need to select the appropriate volume enamel dishes. The dish will be complemented by 4 kg of cabbage and 3 pieces of medium-sized carrots. The marinade will consist of 3 tbsp. spoons of salt and 2 tbsp. spoons of sugar, soluble in 1 glass of water.

Preparation: