Homemade soaked apples

Content

1 Cooking secrets
2 Pickled apple recipes
3 Conclusion

Soaked apples are a traditional type of homemade preparation that allows you to preserve the beneficial properties of the fruit. These pickles have a bright taste, and their preparation takes little time.

Pickled apples help with colds, improve appetite and stimulate digestion. The dish is low in calories and promotes the breakdown of fats. Depending on the recipe, you can combine apples with rowan berries, lingonberries, cinnamon and other ingredients. For soaking, a marinade is prepared containing water, sugar, salt, honey and herbs.

Cooking secrets

To prepare delicious soaked apples, you need to adhere to the following recommendations:

fresh, undamaged fruits are suitable for homemade preparations;
It is best to use late varieties;
Be sure to choose firm and ripe fruits;
varieties that are best suited for soaking Antonovka, titovka, pepin;
After picking, apples need 3 weeks to rest;
containers made of wood, glass, ceramics, as well as enamel dishes are used for soaking;
sweet varieties have a longer shelf life.

You can prepare soaked apples quickly at home if a number of conditions are met:

temperature range from +15 to +22°C;
every week, foam is removed from the surface of the workpieces and the load is washed;
The marinade should completely cover the fruit;
The apple peel can be pierced in several places with a knife or toothpick.

The workpieces must be stored at a temperature from +4 to +6°C.

Pickled apple recipes

Preparing apples for soaking does not take much time. If you have the necessary components, just fill the container with them and prepare the brine. It should take one to two months to reach the readiness stage. However, when using special recipes, the cooking time is reduced to one to two weeks.

Pickled apples in jars

At home, the easiest way to soak apples is in three-liter jars. To prepare them, a certain technology is followed:

First you need to take 5 kg of apples and wash them well.
To get the marinade, you need to boil 2.5 liters of water, add 1 tbsp. l. sugar and salt. After boiling, the marinade is left to cool.
The prepared fruits are placed in three-liter jars, then the hot marinade is poured.
The jars are closed with nylon lids and placed in a cool place.

Recipe with dill

One of the basic ways to get soaked fruits is to add fresh dill and blackcurrant leaves. The preparation procedure includes several stages:

Dill branches (0.3 kg) and black currant leaves (0.2 kg) should be washed well and left to dry on a towel.
Then take half the leaves and cover the bottom of the vessel for soaking.
Apples (10 kg) are placed in several layers, between which dill is placed.
The last layer is made on top, consisting of a currant leaf.
You need to put pressure on the fruits.
Dissolve 50 g of rye malt in 5 liters of water. The liquid is put on fire and boiled for 20 minutes.
Then add 200 g of sugar and 50 g of coarse salt.The marinade is left to cool completely.
After cooling, fill the main container with the marinade.
This is one of the fastest ways - preparations can be included in the diet after 5 days.

Recipe with basil and honey

Using honey, you can speed up fermentation, and adding basil gives the preparations a spicy aroma. You can make soaked apples with these ingredients in accordance with this order:

Ten liters of spring water are heated to a temperature of +40°C. If tap water is used, it must first be boiled.
After cooling, add honey (0.5 l), coarse salt (0.17 kg) and rye flour (0.15 kg) to the water. The components are mixed until completely dissolved. The marinade must cool completely.
Apples with a total weight of 20 kg need to be washed well.
Currant leaves are placed in the prepared container so that they completely cover the bottom.
Then the fruits are laid in several layers, between which a layer of basil is made.
When the container is completely filled, another layer of currant leaves is placed on top.
The fruits are poured with marinade and a load is placed on top.
After 2 weeks, you can send the fruits for storage.

Recipe with honey and herbs

Another way to obtain soaked apples is to use honey, fresh mint leaves and lemon balm. Currant leaves can be replaced with leaves from a cherry tree.
You can prepare soaked apples with honey and herbs if you follow a certain technology:

The container for soaking must be scalded with boiling water.
Leaves of lemon balm (25 pcs.), mint and cherry (10 pcs. each) should be thoroughly washed and left to dry on a towel.
Place some cherry leaves on the bottom of the container.
Apples with a total weight of 5 kg must be washed well and placed in a container.All remaining herbs are placed between the layers.
The top layer is cherry leaves on which the weight is placed.
In a saucepan you need to boil 5 liters of water, to which add 50 g of rye flour, 75 g of coarse salt and 125 g of honey. The components are thoroughly mixed, and the brine is left until completely cooled.
The preparations require 2 weeks to ferment at room temperature, then they are moved to a cool place.

Recipe with rowan

Apples go well with rowan berries, which need to be separated from the bunch and collected in a separate container. The cooking recipe in this case includes several steps:

Ten liters of water need to be put on fire, add sugar (0.5 kg) and salt (0.15 kg), then boil well. The finished brine is left to cool.
Apples (20 kg) and rowan berries (3 kg) must be thoroughly washed and placed in prepared dishes in layers.
Brine is poured into the filled container, then pressure is applied.
After two weeks, the workpieces are stored in the refrigerator or other cool place.

Recipe with lingonberries

Lingonberries will be a useful addition to pickled fruits. It contains vitamins, minerals, tannins and acids. Lingonberry helps with colds, relieves fever and swelling.

When adding lingonberries, the recipe for pickled apples takes on the following form:

Apples (10 kg) and lingonberries (250 g) must be thoroughly washed.
Currant and cherry leaves (16 pieces each) are washed, and half of them are placed on the bottom of the vessel for soaking.
The main ingredients are placed on them.
The functions of the top layer are performed by the remaining leaves.
Rye flour (100 g) is diluted in a small container to obtain the consistency of sour cream.
Five liters of water need to be brought to the boiling stage, add 50 g of salt, 200 g of sugar and liquid with flour.The mixture needs to be boiled for another 3 minutes.
After cooling, all the fruits are poured with brine.
Pressure is placed on the workpieces.
After 2 weeks they are removed and stored for the winter.

Cinnamon Recipe

The combination of apples and cinnamon is a classic in cooking. Soaked fruits are no exception. You can prepare them in combination with cinnamon if you follow the recipe:

Pour 5 liters of water into the pan, add 3 tbsp. l. chopped mustard, 0.2 kg of sugar and 0.1 kg of salt. The liquid is brought to a boil and left to cool.
The prepared containers are filled with apples. First, currant leaves are placed on the bottom.
The containers are filled with marinade, covered with gauze and a weight is placed.
The workpieces are kept at room temperature for a week, after which they are moved to the refrigerator.

Recipe with pumpkin and sea buckthorn

Soaked apples with pumpkin and sea buckthorn are not only a tasty, but also a healthy option for homemade preparations. With this set of ingredients, prepare soaked apples according to the following recipe:

Two kilograms of apples need to be washed well and placed in a bowl for soaking.
When laying the fruits, add a little sea buckthorn (0.1 kg).
Pumpkin (1.5 kg) needs to be peeled and cut into small pieces.
Pour 150 ml of water into a saucepan, add 250 g of sugar and cook the pumpkin in it.
Boiled pumpkin is crushed using a blender.
The finished mass is poured into containers with fruits and a load is placed on top.
The fruits are stored at room temperature for a week, after which they are sent to a cool place.

Conclusion

Soaked apples are a delicious stand-alone dish, rich in vitamins and acids. The final taste largely depends on the ingredients. Sweeter preparations are obtained in the presence of honey and sugar.To activate the fermentation process, certain temperature conditions must be provided. Late varieties of apples that can withstand such treatment are best suited for soaking.