How to make delicious pickled apples? Cooking features, TOP-8 best recipes. Video recipes.
Pickled apples are fruits prepared by soaking them in brine with a variety of ingredients. There are three types of fruit urination: simple, sour, sugar.
Peculiarities of cooking pickled apples
Pickled apples are the oldest method of winter harvesting, which can last a little more than a year, while retaining all the useful elements. Whose childhood did not pass among sterilized cans and iron lids, barrels and wooden tubs, grandmothers and mothers in colorful robes with a bowl of crispy Antonovka? And someone to this day adores the taste of fruit in syrup, honors traditions and passes the recipes from generation to generation.
To cook pickled apples at home, you need to follow some simple rules. First of all, it is the choice of the fruits themselves. Most often, late varieties are used for urinating. Gardeners note that Antonovka and Antonovka-Kamenichka are best suited for soaking, of course, with hard skin and juicy, sweet and sour pulp. Such varieties of apples as "Bel", "Anis", "Babushkino", "Tablet" are also subject to conservation.
Let's turn to the history of peeing apples. In the old days, due to the lack of glass containers, apples were soaked in tubs and barrels, while oak containers were most often used. The fruits were thoroughly cleaned of dirt with water, and the tubs were covered with straw scalded with boiling water. Thanks to the use of rye straw, the fruits were painted in a bright gilded color and acquired an incredible tart smell. In addition, the dried grass protected the storage containers from mechanical damage. The fruits were laid in layers with alternating straw, and the topmost layer was covered with a canvas cloth or a wooden lid. The apples were poured with a brine called wort. Oppression was placed on top of the canvas. So that the top layer of the fruit does not dry out and the wooden container does not deteriorate, it was necessary to top up the wort. For about 2 weeks, the winter blank was kept warm, and then lowered into the cellar. After 30-40 days of fermentation, the pickled apples became suitable for eating.
Currently, due to the lack of barrels and tubs, many housewives have updated the recipe for pickled apples, greatly simplifying it. Now it is allowed to store soaked fruits in glass jars and even enameled buckets. However, there are constant requirements and recommendations for preparing soaked apples for the winter.
First of all, the fruit must "reach". They are given 15-20 days to ripen. Make sure that the fruits do not rot, such apples are not suitable for peeing. Also, do not use wormy fruits or those with damaged skins. In this case, the juice goes into the marinade, and they become tasteless.
The main "highlight" of peeing apples is pouring. The taste of your workpiece will depend on its composition. The ingredient list can include a variety of spices and herbs such as cloves, tarragon, sugar, mustard, rosemary, oregano, cherry, mountain ash, currant leaves, and more.
There are three types of urination: simple, sugar and sour. In the first case, an equal but relatively small amount of sugar and salt is added to the wort. Sour urination is characterized by the lack of sweetness in the wort. And sugar urine, as you probably guessed by now, involves a significant addition of granulated sugar or honey.
Let's move on to the prerequisites for making soaked apples
- Apples, leaves and greens, if they are in the recipe, must be rinsed under running water.
- The soaking container must be clean. To do this, wash it with baking soda and pour boiling water over it. Sterilization will not interfere if glass jars are chosen for the preparation of pickled apples.
- Fruits fit into the container only with the stalks upward.
- The top layers must be covered with wort.
- Store the pickled fruit in a cool place. Preferably not higher than 4-6 degrees Celsius.
- Do not forget about the shelf life - no more than 1 year.
TOP-8 recipes for making soaked apples
Rich in vitamins, spicy, crunchy, with an incredible aroma that brings back to childhood memories for a moment and the quivering embrace of a beloved grandmother - this is what many people associate with soaked apples. And there are a huge variety of ways to prepare them, as well as options for their use. They can be used not only as an independent dish. Want to know more?
Pickled apples in a jar
For this recipe, Antonovka apples are suitable. A prerequisite is that the fruits must be with stalks. This winter dessert is prepared very simply, and it is stored for as long as possible.
- Caloric content per 100 g - 27 kcal.
- Servings - 1
- Cooking time - 30 minutes
Ingredients:
- Apples - 1.5 kg
- Water - 3 l
- Sugar - 130 g
- Salt - 20 g
Step by step cooking pickled apples in a jar
- Rinse the apples thoroughly without removing the stalks. Put rotten fruits aside - they will not be suitable for soaking.
- Wash cans with plastic lids with baking soda and rinse with boiling water.
- Pour the above amount of sugar and salt into a saucepan with 3 liters of water. Put on fire and simmer for about 5 minutes.
- Cool the resulting wort to room temperature.
- Put the fruits in the jar with the chopsticks facing up.
- Pour the fruit with brine and close the container with a lid.
- Put the jar with soaked apples in a cool place.
- Add syrup as it is absorbed by the fruit.
Pickled apples in a bucket
Another popular recipe for making pickled apples. When pickling fruits in an enamel bucket, they turn out to be no worse than in jars or barrels. For owners of gardens and vegetable gardens, one little secret: try using "Anise" or "Pepinka" for this recipe. But if these varieties are not on your site, the classic "Antonovka" will do.
Ingredients
- Apples - 1 bucket
- Sugar - 200 g
- Salt - 200 g
- Raspberry leaves - 10 pcs.
- Currant leaves - 10 pcs.
- Water - 1 bucket
Step by step cooking pickled apples in a bucket
- First you need to prepare and clean the container. Wash the enamel bucket with baking soda and pour boiling water over it well.
- Apples and leaves must be thoroughly rinsed under running warm water and dried - there should be no excess moisture on them.
- Tamp the fruit tightly with the stalks up, alternating with raspberry and currant leaves.
- Prepare the brine. Boil water with salt and sugar and cook until the ingredients are completely dissolved.
- Pour the hot brine into the apple bucket.
- Prepare a cover for the container, on which you will later need to install oppression. It can be a can of water or other cargo.
- As the apples absorb the wort, add some water.
- For about 2 weeks, the fruits are soaked, after which the ready-made soaked fruits can be laid out in jars or left in a bucket, and then removed in the cold, for example, in the basement, cellar or on the balcony.
Pickled apples with cabbage
A recipe that saves time on pickling cabbage and apples. Two in one - incredible taste and a double dose of vitamin C. Don't be afraid to combine vegetables and fruits together, cabbage and apples are great allies.
Ingredients
- Apples - 3 kg
- Carrots - 100 g
- Cabbage - 4 kg
- Sugar - 3 tablespoons
- Salt - 3 tablespoons
- Water - 200 ml
Step by step cooking soaked apples with cabbage
- Wash and dry the apples.
- Peel and grate the carrots.
- Chop the cabbage not very finely, season with 2 tbsp. salt and the same amount of sugar.
- Add the carrots to the cabbage and squeeze the vegetables to let the juice drip.
- Lay apples and cabbage in layers of your choice, the layers must be alternated.
- Prepare the brine: boil water and add 1 tablespoon each. salt and sugar.
- Pour the vegetables and fruits with the marinade. Leave warm for 12 days.
- Add brine or water as needed to keep food from becoming moldy.
- After the indicated time, the pickled apples with cabbage are ready. You can put them away in a cool place or serve them immediately.
Pickled apples with mustard
You can add a speck to sour apples with the help of mustard. The aroma will turn out to be incredible, but you should not worry about the taste. In addition, making pickled apples with mustard at home is as easy as shelling pears.
Attention, you can change the recipe by increasing or decreasing the amount of ingredients.
Ingredients
- Apples - 10 kg
- Water - 5 l
- Salt - 100 g
- Sugar - 200 g
- Malt - 50 g
- Mustard powder - 100 g
Step by step preparation of soaked apples with mustard
- Before proceeding to soak the fruits, they must be thoroughly washed and moisture removed.
- Add sugar and salt to the water, mix.
- Soak the malt in 100 ml hot water and then pour into the brine.
- If you don't have straw, cherry, currant, and raspberry leaves will do. Line the bottom of the container with them and add mustard powder.
- Fold the apples into the container with the stalks up. The fruits should be tightly pressed against each other.
- Pour the marinade over the fruit, cover the container with a canvas cloth, then a lid and set the oppression.
- It is recommended to add the marinade each time the marinade decreases. Attention, fruit should always be covered with wort.
- For a week, the soaked apples should stand warm, after which they should be removed to a cool place for at least 2 months.
- Pickled fruits are good for eating until next summer.
Pickled apples with honey
How to make delicious pickled apples that the kids will love? Of course, adding sweet and healthy honey to them! This dish can be used as a stand-alone dessert, put in pies as a filling, or even added to a salad.
Ingredients
- Apples - 5 kg
- Sugar - 1 tbsp.
- Honey - 1 tbsp.
- Salt - 1 tsp
- Water - 1 l
- Cloves - 2 pcs.
- Cinnamon to taste
Step by step preparation of soaked apples with honey
- Wash the fruits and wipe dry with a towel.
- Prepare the marinade by adding the above ingredients to boiling water.
- Prepare an enamel bucket: wash it with baking soda and scald with boiling water.
- Lay the apples in dense layers with the stalks facing up.
- Pour the marinade with the marinade cooled to room temperature.
- Cover the bucket with a lid or ceramic dish.
- Place a heavy object on top that will serve as oppression.
- For 10 days, a bucket of fermented fruits should stand warm. Then it can be removed to a cold place.
Pickled apples in pumpkin
A large harvest of apples is not only the pride of every gardener, but also … a big headache. What to do with all the autumn "catch"? Soaked apples in pumpkin are an excellent, and most importantly, delicious option for "utilizing" vegetables and fruits. If you are not the happy owner of a land plot, you can buy the products necessary for this dish at the market or in the store.
Ingredients
- Apples - 3 kg
- Pumpkin - 1 pc.
Step by step preparation of soaked apples with pumpkin
- Since the marinade is not needed for this method of pickling apples, the pumpkin itself will serve as the "sauce".
- Peel the orange vegetable, remove the seeds and grate it on a coarse grater.
- Wash a three-liter jar with a sponge with soda, pour boiling water over it. Repeat the same procedure with the plastic cover.
- Wash and dry the apples.
- Put a layer of grated pumpkin in a jar, and then a layer of apples. Alternate layers until the jar is full.
- Seal with a lid and put in a warm place for 10-15 days.
Pickled apples with bread
“Bread is the head of everything” - parents used to say in childhood. And the truth! A loaf of rye is an excellent sourdough for apples. Don't believe me? Try making soaked apples yourself. Borodinsky is best suited for this recipe, but you can use any other type, as long as it is baked from rye flour.
Ingredients
- Apples - 10 kg
- Bread - 1, 5 - 2 loaves
- Salt - 2 tablespoons
- Water - 10 l
- Cinnamon - 1 tsp
Step by step preparation of soaked apples with bread
- Sort fruit carefully, discard rotting and wormy fruits.
- Cut the bread into slices and dry in the oven.
- Boil water and add bulk ingredients. Pour boiling water over rye crackers.
- Strain the broth with a colander.
- Wash the pickling container and put the prepared fruits in it.
- Pour the apples with the must, strained from the bread crumb, cover with a cloth and set the oppression on top.
- Monitor the liquid level in the container. Be sure to add brine if necessary.
- After a month, pickled apples can be eaten.
Pickled apples with kefir
A very original marinade for fruits, thanks to which they become crispy, transparent and aromatic. Moreover, the cooking process is very easy, so this recipe is suitable even for “beginners” in soaking apples.
Ingredients
- Apples - 10 kg
- Kefir - 100 ml
- Water - 5 l
- Mustard powder - 1, 5 tbsp. l.
Step by step cooking soaked apples with kefir
- Sort the apples, wash, dry.
- Mix warm boiled water with kefir and mustard.
- Tamp the fruits into a jar in dense rows.
- Pour marinade over and seal with lids.
- Put in a cold place for 3-4 weeks.
Soaked apple recipes video
Historians claim that the famous poet Alexander Sergeevich Pushkin respected pickled apples very much and often repeated the popular saying: "A soaked apple for dinner - and a doctor is not needed." After all, pickled fruits are a storehouse of vitamins and minerals. With a fast paced life, it is not so easy to be active, vigorous and full of energy. Therefore, to maintain immunity, be sure to follow the advice of the great Russian writer.
