Composition and calorie content, benefits and harms of pickled apples. How are they eaten? Traditional recipes for peeing: simple, sour, sweet. Interesting Facts.
Pickled apples are a unique recipe of Russian cuisine that has survived to this day almost unchanged. Urination technology is one of the methods of preserving fruit reserves. At the same time, the taste of the finished dish cannot be repeated by any other processing method. Pickled apples made according to an old recipe retain their appearance, but acquire a sweet and sour aftertaste with a slight alcoholic aroma. However, it is important for hostesses to know that this dish is not only a godsend for a gourmet, but a real storehouse of useful substances. To get the maximum benefit and the perfect taste of the preparation, you need to understand the nuances of cooking.
Composition and calorie content of pickled apples
In the photo pickled apples
By urinating we mean pouring the apples with wort and the obligatory fermentation of the workpiece. The energy value of the dish will be equal to the calorie content of the base and depends on the type of apple used. At the same time, the fermentation process practically does not change the calorie content of pickled apples. Since the Antonovka apple variety is considered the most popular for this harvesting, it is customary to consider their energy value.
The calorie content of 100 g of pickled apples is 47 kcal or 196 kJ, like fresh apples of this variety, of which:
- Proteins - 0.4 g;
- Fat - 0.3 g;
- Carbohydrates - 7, 4 g.
The energy value of a dish made from green apples will be 30-35 kcal, from yellow apples - on average 40, and a dish made from red apples will be the most high-calorie dish - from 50 kcal.
Vegetable protein, which is present in a small proportion in a fresh apple, dissolves during the fermentation process. But on the other hand, almost all useful trace elements remain.
The composition of pickled apples includes:
- Vitamins: thiamine, riboflavin, folic acid, pyridoxine (group B), as well as C, E; The vitamin C content of a product can be increased by adding gooseberries, lemon, or other recipe-approved products to the wort;
- Minerals - iodine, zinc, magnesium, but especially iron;
- Alimentary fibersuch as pectin remain in the fruit even after fermentation;
- Organic acids, including lactic acid.
Pickled apples at home will become an essential part of the fight against winter beriberi. At the same time, the costs for their preparation are minimal, both in price and in preparation time.
Important! Since urinating as a preservation method includes a fermentation step, pickled apples at home will contain up to 2 g of alcohol per 100 g of product. However, responsible drivers need not worry, consumption of canned food alone will not cause an increase in blood alcohol ppm levels.
Useful properties of pickled apples
Pickled fruits have an original sweet-sour taste, but our ancestors loved them for their beneficial effect on the body. A popular proverb says: "Take an apple for food, a pear for taste, and just bite off the cream." The old recommendation should be understood as follows: apples should be consumed every day, pears if desired, and plums in moderation. Scientific substantiation of this saying appeared already in the Soviet period of history (references to urination as a method of conservation are found in the works of specialists from the Timiryazev Academy).
It is noted that the preparation of pickled apples and their systematic consumption in food has a beneficial effect on the key systems of human life:
- Digestive … Pectin normalizes intestinal motility, and lactic acid as a fermentation product prevents the imbalance of pathogenic microflora in the organs of the gastrointestinal tract, probiotics contribute to the development of healthy microflora.
- Immune … The reserves of ascorbic acid (vitamin C) in the product are several times greater than in fresh apples, the vitamin is completely absorbed by the body and has an immunostimulating effect.
- Circulatory … Pectin helps cleanse blood vessels, and vitamin K takes an active part in strengthening blood vessels and normalizing blood coagulation processes.
- Cardiovascular … The composition of soaked products contains individual flavonoids that have antioxidant properties and tone up the activity of the cardiovascular system. For example, quercitin reduces the production of a natural mediator of physiological processes, histamine, and thereby improves the absorption of vitamins and reduces the risk of age-related changes in the system.
- Nervous … B vitamins normalize the activity of the nervous system, help reduce stress levels, and help the brain. 100 g of pickled apples contains 13% of the daily intake of vitamin B1, while the product is completely absorbed, which the manufacturers of most fortified supplements cannot achieve.
- Visual … Vitamin A, the main support in supporting visual function, in soaked apples, the benefits of which are undeniable, are not so much, only 1.1% of the daily intake per 100 g of the product. However, the support of the visual system is carried out due to the complex antioxidant and stimulating effects on the body.
- Musculoskeletal … Calcium in the product helps prevent osteoporosis and age-related changes in the organs of the musculoskeletal system.
Thus, pickled apples benefit the following categories of people:
- old age - help to reduce the degree of manifestation of age-related changes, tone the body, have an immunostimulating effect;
- pregnant women - normalize the digestive tract, help to cope with early toxicosis, remove excess fluid from the body;
- for men and women during the period of hormonal changes - they support the work of the cardiovascular system, help to normalize the activity of the gastrointestinal tract.
The product is also actively used in folk cosmetology. Soaked apple masks are made in order to relieve inflammation on the skin, remove wrinkles, tone and rejuvenate the epidermis. The effectiveness of such procedures has not been tested in a laboratory, but has been approved by thousands of women of different generations.
Note! There is a retelling according to which Anna Yaroslavovna, preparing for the wedding with the French king, used beauty masks from soaked apples.
Contraindications and harm of soaked apples
The product really has the widest range of applications and is recommended for use with disorders of the gastrointestinal tract, vitamin deficiencies, atherosclerosis, inflammatory processes in the body and general loss of strength. However, not everyone can eat it. Harm from pickled apples is also possible.
You should not eat fermented foods if you have:
- sensitivity to foods containing vitamin C - its amount in 100 g of pickled apples is 7.3% of the daily value;
- with high acidity or stomach ulcer - in 100 grams of soaked products there can be up to 1.5 g of acids and up to 2 g of alcohols;
- with diagnosed urolithiasis dysfunctions - the product stimulates the excretion of fluid, which can exacerbate the patient's condition;
- with exacerbation of chronic diseases.
The harm of soaked apples is noted not only in people for whom the product is contraindicated, but also in those who do not observe moderation in food. Excessive consumption of the product causes the opposite effect instead of beneficial actions - it aggravates existing diagnoses, causes diarrhea.
Note! If in the early stages of pregnancy it is useful for women to eat soaked apples in order to get rid of the manifestations of early toxicosis, then in the third trimester the consumption of the product should be limited. Soaked fruits contain a lot of water, which is fraught with edema in the later stages.
How are pickled apples eaten?
The maximum dose of consumption of pickled apples per day is 1.5 kg for an adult man. However, this does not mean that you can eat the entire dessert at once, it is better to consume one apple per hour. At the same time, it is not recommended to eat sweet and sour preservation on an empty stomach.
On the recommendation of a doctor, people with a weakened immune system and diagnosed diseases of a separate category are allowed to consume up to 3 soaked apples per day. You can take no more than one apple at a time.
Children from 5 years old are allowed to consume 1-2 apples per day, taking into account the individual characteristics of the development and the state of health of the child.
Soaked apple recipes
As with any national dish, every family and hostess has their own secrets of urinating. But if such recipes have not been practiced in your family, try out technologies on how to make soaked apples, recognized as classics.
These include:
- Traditional, also called simple.
- Acidic urination.
- Sweet.
In any of the three options, you will need a large capacity, cargo, and a lot of time. Traditionally, oak barrels are used for urinating, but modern housewives have learned how to make excellent preservation in enameled, glassware and even plastic containers.
Before cooking, the dishes must be cleaned with baking soda (do not use soapy cleaners), rinsed thoroughly and scalded with hot water. Apples are laid out in the prepared dishes, filled with brine and pressed down with a load. An ordinary plate, pressed with a jar of water, is suitable as a "load". After a month and a half, you can take the first samples of the dish.
For peeing, winter and late autumn varieties of apples are ideal - Anisovka, Pepin, Autumn striped. But the Antonovka variety is considered the benchmark for the dish. Choose small fruits that are free from blemishes or bruises and have a smooth skin surface. In this case, freshly picked fruits are best left to lie down for a week in a cool place so that the starch from the fruit is transformed into sugar.
The normal temperature for fermentation is 15-22 ° C. If the thermometer drops below, then fermentation will not occur, and if it is higher, harmful bacteria will begin to develop.
The load over the container must be regularly and thoroughly washed, and the foam on the surface must be removed. If mold appears on the surface, we remove it all, as far as possible.
The simplest classic recipes for soaked apples are as follows:
- Classic urination … Ingredients: apples - 1 kg, water - 1.5 liters, honey - 4 tablespoons, salt - 1.5 tsp, leaves of fruit trees and bushes, seasonings for preservation at will. We wash well the leaves and twigs of fruit trees (for example, cherries), fill them with cold water for 2 hours. Boil the prepared leaves in 1.5 liters of water with salt, honey and seasonings, cool to 30-35 ° C. We spread in the prepared container first a layer of leaves and twigs, then 2 layers of apples. We repeat the spreading to the very top of the container. Fill the apples with sauce and press down with a load. Wine yeast from apples is transformed into alcohol, so pickled apples get a harsh taste, so highly valued by gourmets.
- Sour urination with cabbage. Ingredients: apples - 3 kg, white cabbage - 4 kg, carrots - 2 pcs., Sugar - 2 tablespoons, salt - 3 tablespoons. Shred cabbage, and three carrots on a coarse grater. We mix the prepared vegetables with salt and sugar, let it brew so that the juice appears (1-1, 5 hours). Put cabbage and apples in layers in a container; you need to finish filling with a layer of cabbage. Pour the vegetable juice into a work bowl. We keep the container under load at room temperature for 1 day, and then put it in a cool place. The first tasting can be scheduled in a month. According to this recipe, soaked apples may not always have enough vegetable juice for a full filling. Then you should add the required amount of brine (1 tablespoon of sugar and salt is taken for 1 liter of water).
- Sweet urination. Ingredients: apples - 1 kg, water - 1.5 liters, honey - 400 g, salt - 150 g, flour (preferably finely ground rye flour) - 100 g, leaves of fruit trees. We wash the leaves and leave them in water for 2 hours. Stir the components of the wort in hot water, let it cool to room temperature. Put apples and blanks in layers in a working container. The final layer should be a layer of leaves. Fill the preservation with wort and leave it under pressure. The cooking process for sweet pickled apples can take place when the thermometer indicates 14-17 ° C. The dish is ready to eat in 1-1.5 months. Due to the large amount of sugar in a sweet canned recipe, uncontrolled consumption of sugar can cause spikes in blood glucose levels.
The best place to store your finished meal is in the refrigerator or cellar.
Note! At the initial stage of cooking, regardless of the recipe, the fruit actively absorbs the wort, so for the first 10 days it must be topped up to the initial level.
Interesting facts about pickled apples
Archaeological excavations have shown that apple trees grew 8500 years ago. But almost nothing is known about the first attempts to prepare a useful product for the winter. True, it is noted that urinating is one of the earliest conservation methods.
At the same time, it was apples as a product for winter harvesting in Russia that Peter I began to popularize. According to the Tsar's decree, rare varieties of fruit trees were supplied to the yard for planting nurseries and breeding their own varieties.
But Queen Elizabeth Petrovna could not stand apples, so she forbade the courtiers and nobles to eat them in any form.
Tsar Alexei Mikhailovich was so fond of this type of preservation that he brought into fashion the consumption of pickled fruits in the form of a dessert, despite the "ignoble" origin of such a dish.
Watch the video about pickled apples:
Pickled apples are an easy-to-prepare and incredibly healthy dish, the preparation technology of which is considered one of the oldest in the world. However, in order for the dessert to benefit the body, you must follow the recipe and cooking rules, as well as know the characteristics of your body. Useful food is not available to everyone: for patients with ulcers, gastritis and a number of other diagnoses, such a delicacy can only harm.
