Pickled apples for the winter at home. The recipe for making quick soaked apples. The best recipes for making soaked apples

black currant and cherry leaves;

3 sprigs of tarragon - optional;

4.5 liters of purified water;

130 g rye flour;

1-2 tbsp. tablespoons of mustard seeds;

10 tablespoons of coarse table salt;

5-7 st. tablespoons of granulated sugar.

Preparation:

Before you start preparing the blank, you need to select the apples - they should be small in size, preferably light-colored, with dense pulp and without the slightest damage. They must be thoroughly rinsed and dried.

What utensils should you use for cooking? A wooden, glass, or ceramic container of the appropriate size will work. But best of all, the blank will turn out in a wooden oak barrel. Our grandmothers in the villages covered a clean container with straw; nowadays, currant and cherry leaves can be used.

Now we put the apples in dense rows in a container, stalks up, and every 2-3 rows it is necessary to make a layer of straw or fruit leaves.

To prepare the solution, you need to take 10 liters of purified water, bring it to a boil, add salt and sugar, rye flour. Mix everything well so that the grains of salt and sugar melt, and the flour is saturated with moisture. There should be no lumps in the marinade.

Cool the brine and pour into a container prepared with apples so that it barely covers the top layer of the fruit. You can put a little oppression on top so that the fruits do not float. Leave the container for 10-12 days, the room temperature should be at least 20-25 C. The foam that forms on the surface of the workpiece must be removed daily and, if necessary, add a new portion of brine.

Then the container is transferred to a cool place (balcony or cellar, refrigerator chamber) and the urinating process will continue for another month. After another 10-15 days, the workpiece can be tasted, and it is stored at zero temperature.

Pickled apples "Antonovka" for the winter

You can make this blank without using wooden barrels, for example, using 3-liter barrels. You can make several pieces, after ripening, seal them with plastic lids and put them in a room with a zero temperature for storage.

Ingredients:

2-2.5 kg. apples of the "Antonovka" variety;
cherry, black or red currant leaves;
25-30 gr. salt and sugar.

Preparation:

For cooking, only those fruits are used that were removed from the branches no earlier than a week. They must be thoroughly rinsed and dried.
Fruit leaves are laid at the bottom of a 3-liter jar, and on top of them are dry apples, tails up.
Dissolve salt and sugar cake in a bowl of water, bring to a boil and cool until it becomes room temperature.
Pour the solution into a jar, tie the neck with gauze and leave for 3-5 days at room temperature for fermentation. The foam must be regularly removed from the surface of the jar, after 3-5 days, closed with plastic lids and removed for 45 days to infuse in a cool place.

Pickled "Antonovka" apples with cabbage

This winter preparation option is perfect as a salad for potato dishes. With the addition of unrefined sunflower oil with the scent of seeds, a small amount of sugar and pickled onions, you get a great winter snack.

Ingredients:

3 kg. apples;
3.5-4 kg of fresh late cabbage;
3-4 tbsp. tablespoons of granulated sugar;
4 tbsp. tablespoons of coarse table salt;
2-3 small carrots;
currant and cherry leaves.

Preparation:

Peel the carrots and grate on a special grater into thin slices (for cooking carrots in Korean).

Chop fresh cabbage as for winter salting. Mix vegetables with salt and sugar and rub a little with your hands.

Put the leaves of fruit trees on the bottom of the jar, put apples in one layer and make a cabbage layer.

Repeat all bookmarks until you run out of ingredients.

Cover the top with cabbage leaves and leave in a cool place for 2-3 weeks. After that, the workpiece must be removed to zero temperature for a month, and you can taste it.

It's time to pick apples (the apple saved is already in full swing). And this means that you can come up with anything you want with these sweet and sour fruits. Charlotte and pie - one of the first recipes, then juice and compote, jam, mashed potatoes and jam, and finally pickled apples.

In the fall, Russian families enter the traditional period of preparing blanks. All available vegetables, fruits and berries from the garden and the nearest market are used. I, like many housewives, cook, pickle and sour.

The most useful and ancient way of making preserves for the winter is pickling. Most often, this method is used for cucumbers and cabbage, but it is worth remembering the custom in Russia to cook pickled apples for the winter.

Regardless of the recipe for soaking for the winter, only late varieties are worth cooking. As a rule, they have a sweet and sour taste and ripen in mid to late autumn. These can be varieties: Anis, Antonovka, Babushkino, Kamenichka, Pepin.

You cannot use a peeing pad. All fruits should be whole, without flaws. To soak the apples, you have to pick the fruits straight from the branches.

The fruit must be ripe. Therefore, it is better to leave the harvested fruits to lie down for a while in a warm place.

As a container, classic recipes provide for the use of barrels. Modern housewives successfully use large-volume enamel pots and buckets. It is possible to soak apples in large glass jars, in which you can easily put the required amount of fruit.

I soak in a special plastic container for fermentation. It is made of special plastic and is convenient in configuration.

The first days after soaking, the fruit must be kept warm in order to start the fermentation process. The optimum temperature is from +15 to + 22 ° C.

After that, the container with soaked fruits is lowered into a cold cellar, where the fermentation process slows down. Soaked apples can be stored all winter, provided that the storage temperature is from +4 to + 6 ° C.

containers for fermentation must be prepared in advance: washed and sterilized. At the bottom of the container, depending on the recipe, I put scalded wheat or rye straw.

Some recipes use the leaves of berry bushes and fruit trees. The foliage should also be sterilized with boiling water.

During the fermentation period, the blocks absorb a large amount of liquid. It is necessary to constantly check that all fruits are covered with brine. If necessary, the brine should be topped up.

While they are fermenting, it is necessary to regularly remove the foam that appears on the surface. Oppression, if possible, rinse and scald at least 1 time per week.

Soaked apples for the winter in jars at home - a simple recipe for a 3-liter jar

For the simplest recipe for soaked apples, you don't need to prepare anything special. If the harvest is harvested, a spoonful of honey can be found in every home.

Ingredient List:

apples - how much can be tamped into a three-liter jar;
purified water (I take it from the filter);
table salt - 1 tablespoon;
sugar - 4 tablespoons;
honey - 1 tablespoon;

Recipe step by step:

Washed medium-sized fruits, put as tightly as possible in a container.

Cooking the brine. To do this, pour the apples with water, then pour it into a boiling container and add half a glass of water in addition, since the brine may not be enough. I pour salt, sugar into the pan, add honey. Mix thoroughly.

I pour the brine into the jar. You need to add to the very top so that the fruits are completely covered with liquid. Instead of a lid, I use clean cheesecloth, which I secure with a money rubber band.

I leave the jar warm for a week. Then I move it to the underground for 20 days. I keep the brine in the refrigerator, which I have to add from time to time. After 30 days, the pickled apples are ready to please my family.

More recipes with apples for the winter and so:

Puree
And of course, and.

Men are very fond of pickled apples according to this recipe - they turn out to be spicy, you just lick your fingers.

green apples - 9-10 kilograms;
purified water - 5-7 liters;
blackcurrant leaves - about 40 pieces (large);
powder mustard - 3 tablespoons;
granulated sugar - 1 glass;
coarse salt - 2 glasses;

Step by step recipe:

Wash the container, apples and leaves thoroughly. The fermentation barrel is to be sterilized.

Prepare the brine. Boil water, dissolve all the ingredients.

Put the leaves on the bottom of the barrel.

Fill the container with fruits.

Pour with brine cooled to room temperature.

Cover the container with a clean cloth and a plate with oppression.

For a week, I leave the container in the kitchen in a warm place, and then we take it to the cellar.

Soaked with cabbage is a delicious snack that combines the spice of sauerkraut and the sweetness of an autumn apple.

Ingredients:

apples - 2.5-3 kg;
cabbage - 3-4 kg;
carrots - 1 large or 2 small;
granulated sugar - 2 tablespoons;
coarse salt - 3 tablespoons.

Step by step recipe:

Prepare the pickle with vegetables. Chop the cabbage. Grate the carrots - I love using the Korean carrot grater. Mix and cover with sugar and salt.

Stir until the vegetables begin to release liquid.

Place vegetables and fruits in a container in layers. Drizzle with the remaining vegetable juice.

If the apples are not completely covered with liquid, prepare additional brine. For 200 ml of water, add 2 tablespoons of sugar and 2 tablespoons of salt.

Now the cabbage should be kept warm for at least 10 days. Then we transfer them to the cellar.

The easiest recipe for soaked apples I make is with the leaves of fruit bushes and trees.

apples of winter varieties - how much will fit in a bucket;
leaves of raspberry, black currant, cherry, peppermint - about 60 pieces;
coarse salt - 3 tablespoons;
sugar - 2 cups;
water - 5-7 liters.

Preparation:

Rinse the container, fruits and leaves thoroughly.

Place the leaves and apples in a bucket in layers.

Boil water. Dissolve sugar and salt in it. Cool down.

Pour the cooled brine completely. Install oppression on top.

I keep them in a warm place for a week, and then we take them underground. Relatives can be treated in 45 days.

Homemade soaked apples with honey - a simple recipe

Soaked apples with honey are the quickest way to make a snack. The fruits will be ready in just a couple of weeks. The taste is no different from classic recipes.

For cooking you will need:

containers up to 10 liters;
antonovka - how much will fit in the bucket;
honey - 600 grams;
coarse salt - 200 grams;
cherry leaves - 5-6 branches;
cloves, allspice - to taste.

Recipe step by step:

Rinse fruits and leaves without breaking off the branches. Wash and scald the container with boiling water.

Place half of the leaves without twigs on the bottom.

Pour into a container. Lay the remaining cherry twigs on top.

To fill with water. Drain it into a saucepan - this is pouring water. Add 0.5 liters.

Prepare the filling, assuming that 600 grams of honey and 200 grams of salt are needed for 10 liters of water.

Mix honey and salt in a saucepan, heat until dissolved. Add water, mix thoroughly.

Pour the filling over the apples. We put the rest of the filling in the refrigerator. When fermented, the apples will absorb the liquid and it must be topped up.

I leave it in honey for three days in the kitchen, and then transfer it to a cold place for a couple of weeks. After a while, you can please your loved ones with a delicious and aromatic delicacy.

Pickled apples in jars with citric acid - homemade preparation for the winter

Instead of vinegar, you can use citric acid to soak apples for the winter. The fruits are also "vigorous" and juicy.

apples - 20 kg;
purified water - 10 l;
mustard powder - 3 tbsp. spoons;
citric acid - 1 tablespoon
salt - 1 tbsp. a spoon.

Cooking step by step:

Rinse the fruit. Sort thoroughly to exclude spoilage of the product.

Wash and sterilize the container.

Prepare the brine by mixing the ingredients in water.

Put in a container. Fill with brine completely so that they are covered with liquid. Put oppression.

Store apples in a warm place for about 5 days. Then check for foam, if necessary, remove it with a slotted spoon.

Top up with brine and then rearrange for a month underground. Over time, you can treat your loved ones with a delicious soaked apple.

There are a lot of recipes for soaked apples with mustard. Mustard gives a spicy taste and saves them from deterioration during storage. The most spicy recipe in my family is the recipe with mustard and malt.

Products:

apples - 10 kg;
purified water - 5 l;
granulated sugar - 1 glass;
salt - Ѕ glass;
malt - 50 grams;
powder mustard - 100 grams.

Recipe:

Sort and rinse the winter apples.

Prepare brine from water, sugar and salt.

Add malt to 2 cups of hot water, stir.

Add malt mixture to brine and stir.

Pour mustard powder into the bottom of the container in an even layer. Lay out the apples.

Pour the brine over the fruit so that it covers more than a few centimeters.

Place the plate with the weight on top. Keep in a warm place for at least 7 days, periodically checking the brine level and removing foam.

Transfer to a cool place for further fermentation for 2 months.

Soaked apples for the winter with rye flour - homemade recipe in jars

Previously, rye straw was always used for fermenting apples. Thanks to her, the fruits did not deteriorate and became amber in color. If there is an opportunity to get rye straw, I always ferment with it.

Ingredients:

antonovka - to fill the jar;
rye straw - a small bunch;
purified water;
salt - 1 tablespoon;
sugar - 3 tablespoons;
mustard powder - 2 tablespoons.

Soak:

Break and boil the straw with boiling water. Leave it on for half an hour to make it more elastic.

In a clean glass jar, I spread a layer of straw. I fill the jar with apples, but not all the way to the top. I fill the rest of the space with straw on top.

Preparing the pickle. I pour water into a jar and drain it to determine the required volume of liquid. I add a glass of water. Stir in salt, sugar and mustard. I pour the brine into the jar to the very top.

I close the jar with a plastic bag and release all the air. I twist the jar with an elastic band;

We immediately put the banks underground and start opening them after 4 weeks.

In the old days, apples were soaked in wooden barrels. Now there are special plastic barrels for fermentation. They are made of special plastic that is not afraid of chemical processes during fermentation. As a rule, these drums are equipped with two lids - for the cargo and the usual one, on top.

For cooking, I use:

apples - 5-8 kilograms;
2-4 liters of water;
4 tablespoons of regular salt;
5 tablespoons of granulated sugar;
leaves of berry trees and shrubs (I like cherry and currant).

Step by step recipe:

Wash the container, rinse with boiling water. Wash apples and leaves.

I spread the leaves and fruits in layers one by one.

I cook brine in a large saucepan - I mix water with salt and sugar. I dissolve completely.

I fill it with brine so that it covers the fruits completely. I cover with a lid for oppression and put a heavy block.

The barrel remains in the kitchen for 4-5 days, during which I check for foam and remove it. Sometimes you have to top up the brine.

After that we take the barrel underground, where it waits for an hour and a half to two months. After that, the whole family is happy to feast on soaked apples.

In a barrel with rye flour - video recipe

Soaked apples health benefits and harms

In the old days, Slavic peoples used pickled apples as a source of vitamins in winter. This product does not lose its beneficial properties of a fresh fruit, despite long-term storage in a fermented form.

What's more, pickling apples get the added benefit of fermented foods through the pickling process.

These fruits contain lactic acid bacteria and yeast, which are present in the fruits themselves. These components have an effect on the digestive system, similar to the action of special bifidobacteria used to restore microflora.

Like other fermented foods, apples are high in ascorbic acid - high in calcium.

Regular consumption of the dish has a beneficial effect on the condition of bones, hair and nails.

However, the high acid content makes pickled apples an undesirable food for people with gastrointestinal problems. Eating a meal can cause heartburn and can also cause a lot of anxiety for people with gastritis or ulcers.

Undesirable use by persons with impaired pancreatic function.

And so prepare and pamper yourself, all your home and guests on winter days.

Soaking is one of the most effective and easiest ways to harvest fruits for the winter, as it only takes about 50 days. Apples prepared in this way practically do not change their taste and, of course, retain all their useful properties. Earlier, soaked apples were added to desserts, used as a side dish for meat, for example, baked duck is very tasty to eat with soaked apples. In general, there are a huge number of recipes for harvesting apples for the winter.

It should be said that the idea of canning, namely fruits and vegetables, came to mankind a long time ago - then they could not even think about sterilization. For preparation for long storage fruits, vats, tubs, tubs were used. Products prepared in this way not only increase the shelf life, but also preserve the taste of natural fruits. Preserving aims to isolate microorganisms (spores and bacteria) from food.

For a successful preservation of taste the formation of lactic acid is necessary, because it is she who will act as a preservative for our apples. Fruits harvested in this way can be stored all winter, a prerequisite for storage is a low temperature.

Pickled apples recipe at home (homemade)

Before you start cooking according to this recipe, you need to properly prepare the fruits. The best thing use hard, winter varieties(Antonovka, Semerynka, Bogatyr, Aport, Bezhin Lug, Aelita). They survive conservation better. After harvesting, the fruits must be dried: for this they are placed in a dry shed for 20 days. For soaking, wooden tubs and glassware are used, jars are also suitable.

So how cook pickled apples at home? Let's move on to the simplest recipe!

We need the following ingredients:

Preparing the marinade:

Boil 1 liter of water, add 2 tablespoons of salt and 2 tablespoons of sugar to it (stir until completely dissolved).
Cool the liquid and add about four liters of boiled cold water (expect about 5 liters of marinade for 10 kilograms of apples).

Preparation:

Recipe for making pickled apples with rowan

Fruit, cooked according to this recipe are usually served as a snack. To do this, the apples are cut into slices, poured with fragrant sunflower oil and seasoned with green onions.

Ingredients:

Preparation

Add sugar and salt to cold boiled water, mix thoroughly until completely dissolved.
Wash the rowan fruit thoroughly
Put the apples in a pre-prepared tub, covering them with mountain ash, and fill with the prepared solution
Put a thin board on top of the apples, and put a weight on it.
Leave the tub in a cool, dark place for 3 weeks. It is necessary to check the readiness of the apples, if it will be necessary to add boiled water.

Recipe for soaked apples with mint and currants

Below recipe for pickled apples at home is one of the most popular due to the specific taste of mint and currant in apples. Be sure to try this recipe for this delicious fresh spice flavor.

For cooking you will need the following ingredients:

To prepare the brine:

Boil water, cool it (brine temperature should be room temperature).
Add table salt, rye flour, flower honey to the water and stir the mixture thoroughly.

Soaked apples recipe:

Put currant leaves in a thin layer at the bottom of the jar. Lay the apples on top in several layers (they must be covered with basil and mint sprigs and leaves). Cover the last layer with a plate and place a weight. Next, you need to pour in the previously prepared brine and keep the jar in a cool place (10-15 degrees Celsius) for 30-45 days (for fermentation to appear).

Recipe for soaked apples with currants and raspberries

Next pickled apple recipe has been known since the last century. It has been used by more than one generation.

Necessary ingredients for cooking according to this recipe:

Rinse the apples, be sure to cut out the rotten parts.
Rinse the currant and raspberry leaves thoroughly, and dry them properly (there should be no excess water on them).
As soon as the raspberry and currant leaves have dried, they must be laid out on the bottom of a wooden bucket.
Next, lay the fruits on the leaves (be sure to place them with the stalk up). You can spread them out in several rows, the main thing is to tamp them tightly so that they do not float up. Between the apples, you need to put currant leaves (so the apples will become even more fragrant).
Bring the water to a boil, then dissolve the salt and sugar in it. Without letting the brine cool down, pour it into a previously prepared container with apples.
Cover the container with the fruits with gauze (you can use a towel) and put it in a dark place for a short period of 2-3 weeks. It is recommended to check the vessel after one week, as the fruit may pickle faster.
As soon as the fruits acquire a salty taste, put them in glass jars, add a little solution and roll them up with lids.
Store the jars in a cool place (such as a refrigerator).

Pickled apples in jars with cucumbers

There is one more an amazing recipe for making pickled apples- in jars with cucumbers.

To prepare a blank according to this recipe, we need:

Apples: 5 kilograms;
Grape leaves: 5-7 pieces;
Cucumbers: 5 kilograms;
Lemongrass leaves: 10 pieces;
Granulated sugar: 0.5 teaspoon;
Table salt: 0.5 teaspoon
Boiled water: 1 liter.

Ingredients are indicated for the procurement several 3-liter cans.

Before preparing one of the recipes, be sure to read the following tips, they will help make your dish even tastier.

There are a number of things in which the taste of this kind of apple is significantly improved:

The benefits of apples

Summarizing information from all recipes, it is necessary tell about the benefits of pickled apples prepared according to one of the above recipes. First, it is necessary to say about the increased content of ascorbic acid in fruits. As you know, this "vitamin" improves the absorption of iron, increases the resistance of the human body to stressful situations and pathogenic bacteria, synthesizes thyroid and adrenal hormones. Vitamin C, contained in fruits, has an anti-inflammatory effect and increases the body's immunity.

Apples accelerate the secretion of gastric juice, increase intestinal peristalsis. Also, pickled apples contain a large amount of calcium, so this delicacy is an excellent tool for the prevention of osteoporosis. Soaked apples are also low in calories - only 47 kcal per 100 grams. The protein content per 100 grams is 0.4 grams, the fat content is 0.4 grams, and the carbohydrates are 9.8 grams.

We will cook today. This method of harvesting for future use has been known since time immemorial.

The recipe is simple to execute, takes a minimum of time, and the result is excellent - such pickled apples can be stored until next season!

On my channel in the playlist " Blanks and conservation»You will find other, no less interesting recipes for preparations for the winter, take a look, if you have not seen,
link to playlist ️ https://goo.gl/Vbkdn8

LIST OF INGREDIENTS

For 3 three-liter cans

apples
5 liters of water
100 g salt
400 g sugar
black currant leaves

URINAED APPLES, a simple and delicious recipe for preparing for the winter - STEP-BY-STEP RECIPE

So let's get started. Apples must be fresh, free from damage and signs of spoilage.

It is advisable to choose white or with a light pink barrel.

Try to take autumn or winter varieties of apples, hard but well-ripened fruits.

It is best to soak apples in an oak tub, but in the absence of one, you can use any glass or enamel dishes.

We put clean washed apples in a container - I have three-liter jars, and add black currant leaves, you can also take cherry and oak leaves.

As a rule, for soaking, apples are poured with wort based on rye flour with the addition of honey and dry mustard, and I offer you a simple, but no less tasty recipe, proven over the years.

So, the apples are put in jars and now we will prepare the filling.

For 5 liters of cold, not boiled water, add 100 g of salt and 400 g of sugar, mix everything well until the salt and sugar are completely dissolved.

This amount of pouring is just enough for 3 three-liter cans, as well as for a bucket or pan with a volume of 10 liters.

Fill the jars with the prepared syrup so that the apples are completely covered with it.

We close the jars with nylon lids and leave them in the kitchen for 4-5 days, and then send them for storage in a cool place - a basement or cellar.

By this time, the process of lactic acid fermentation will begin in the cans, and the pouring will become slightly unclear, the apples will begin to be saturated with syrup, the liquid level will decrease, and before sending them for long-term storage, add water so that they are completely covered.

Within a month and a half, delicious homemade apples will be ready for serving.

This recipe can also be used to cook pickled apples with gooseberries, cherries, prunes and lingonberries.

This method can be used to soak plums, pears, cranberries and lingonberries.

I wish you all successful preparations!

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URINAED APPLES, a simple and delicious recipe for preparing for the winter - VIDEO RECIPE

URINAED APPLES, a simple and delicious recipe for preparing for the winter - PHOTOS

Apples have long been harvested in different ways. The technology was chosen depending on the desired result. Nowadays, a very convenient option for housewives is a recipe that allows you to get pickled apples in 3-liter jars.

Soaked apples: which varieties are suitable for soaking

Late firm varieties, which have a fairly dense flesh. These are apple trees, which are called "autumn".
Ripe fruits with sweet and sour taste. Therefore, the harvested crop must be kept warm. Freshly picked apples are not good for peeing.
Clean, disease-free specimens. It is especially not advisable to use apples with signs of scab. In addition to the unsightly appearance, they will have a poor-quality taste.

The most popular and most delicious soaking varieties are:

Snowy Calvil;
Pippin;
Antonovka;
Slav;
Babushkino;
Orange;
Welsey.

If it is decided to soak summer varieties, this can be done immediately after harvest. Autumn fruits for any recipe last 2 weeks, winter fruits last a month. This time is required for saccharification.

How to prepare apples for peeing

Preparation consists of simple, but mandatory steps. The fulfillment of these conditions is necessary for any recipe for soaked apples in jars for the winter:

Select ripe fruits without signs of rot and damage. Therefore, the volunteer is not suitable for making recipes.
Set the apples aside for 2 weeks. During this time, in addition to saccharification of autumn varieties, minor damage will occur, which are often invisible during harvesting. Such specimens must be discarded.
Select medium-sized fruits. Large ones are soaked for a long time, small ones do not have attractiveness.
Determine the date. It should be borne in mind that the average soaking time, regardless of the recipe, is 1 month. Therefore, the time is chosen according to weather conditions. During the first week, the ideal temperature is from + 10 ° C to + 15 ° C, then the workpiece feels comfortable at + 5 ° C.
Prepare a container. Wash the jars, dry in the sun.
During the soaking process, regularly remove mold from the surface.

Recipe for soaked apples for a 3 liter jar

For jars, small fruits are selected. They go well into the neck and marinate quickly.

Wash the fruits, peel the leaves. Banks must be washed with soda and boiled over.

Then put the components indicated in the recipe in sequence and fill with brine. There are several fill options. They differ in the composition of the components. Some recipes need sugar, others don't. The result is apples in 3 liter jars of different flavors.

Pickled apples in jars: a simple recipe

Additional ingredients:

water 5 l;
salt - 1 tbsp. l .;
sugar - 0.2 kg;
cherry and currant leaves.

Cover the bottom of the jar with leaves.
Lay fruit tightly, alternating layers with leaves.
Boil the syrup with the required amount of seasonings added to the water.
Cool slightly.
Pour cans up to the neck. Put the remaining liquid in the refrigerator.
Cover with a piece of gauze and leave in the room.
Remove foam regularly, add syrup.
Take out in the cold when the foam settles.
Close the cans with nylon lids.
You can serve pickled fruits on the table after 45 days.

How to make pickled apples in jars quickly

Ingredients for soaking 2 kg of fruit:

sugar, salt - 25 g each;
water - 3 l;
currant and cherry leaves.

Step by step recipe:

Lay the bottom of the jar with leaves, fruits on top.
Prepare a sweet-salty solution.
Cool, pour over apples.
Wrap the neck of the jar with gauze, set aside for 3-4 days.
Cover the soaked fruits with plastic lids, lower them onto the basement shelf.

Recipe for soaked apples in 3 liter jars with cabbage

Housewives love to ferment cabbage. In combination with apples, the pickling recipe is very popular. To make the preparation with soaked fruit tasty, you will need the following amount of products for 1 can:

4-5 apples;
0.5 kg of cabbage;
200 g carrots;
2 tbsp. l. salt.

How to cook:

Chop the cabbage, grate the carrots, mix the ingredients in a 3: 1 ratio.
Salt, crush a little.
Cut the fruit into slices or halves (remove the core).
Place in layers in a jar.
Important! The first layer in the recipe must be vegetables.
Cover the filled jar with a gauze cloth on top, put the bowl down, leave for 3 days. During this time, juice will be released from the cabbage, which will be collected in a bowl.
It is imperative to pierce the mass with a wooden stick 2 times a day to remove the evolved air.
After 3 days, cover the jar with soaked fruits with a plastic lid, put in the cold.
You can taste the recipe in a month.

Pickled apples with kefir

An unusual ingredient in the recipe gives the soaked apples in cans an original taste. The preparation method is simple and interesting.

Products for 20 kg of firm fruits:

200 ml of kefir;
10 liters of clean water;
3 tbsp. l. mustard powder.

Cooking process:

Boil water, leave to cool.
Arrange the apples in the jars tightly enough.
Cover with gauze, cover with oppression.
Mix water with mustard powder and kefir.
Pour in the filling so that the fruits are covered with liquid.
Close the jars with lids, put in a cold place.

Pickled apples in 3 liter jars with rowan

No bending is required in this recipe.

Ingredient set:

a handful of rowan;
2 kg of apples;
60 g granulated sugar;
30 g of table salt.

Step by step recipe:

Boil the brine. Water first, then add dry ingredients. Cool down.
Mix apples and mountain ash.
Pour the brine into the jars up to the neck.
Important! Fruits and berries must be pre-dried.
Cover with lids.
After 3 days, put the jars on the shelf of the cellar.

Soaked apples with rye flour

The method is considered simplistic compared to other recipes.

Products for one can:

2 kg of apples;
30 g rye flour;
1/3 tbsp. l. salt;
1.5 liters of clean water.

Detailed description:

Be sure to prepare the sourdough. Mix flour in a dry state with salt, pour boiling water over it.
The next step is very important - it is necessary to rid the leaven of lumps. You can use any method, for example, mix all the ingredients in a recipe in a blender.
Cool the starter culture and let it stand, then strain with a gauze cloth.
Put the fruits in a jar, fill with rye filling.
Lay down oppression.
When the fruit has absorbed the liquid, you need to cook a new one and add.
Store jars in a cool place.
Wait for the end of fermentation, it takes 1.5 months.
After the expiration date, cover the jars with plastic lids and send to be stored in the cold.

Pickled apples with mint leaves, cherries, currants

The number of products is designed for 3 cans:

the number of apples by capacity;
a set of leaves - cherry, currant, mint sprigs, oregano;
sugar - 1 glass;
salt - 1 tbsp. l .;
water - 5 l.

Preparation:

In this recipe, it is necessary to lay the fruits with leaves, place them on top, covering the fruits.
Boil water with sugar and salt for 5 minutes, leave to cool.
Fill the jars with cold filling.
Send the part that did not fit into the refrigerator. As the brine is absorbed, it will have to be topped up.
Important! Banks should not be at temperatures above +22 ° С.
The foam must be removed during fermentation, and the whole pickled apples must be kept under the brine, topping up as needed.
After the end of the process, transfer the jars to the cold (temperature not higher than +6 ° С).

Pickled apples in jars with basil and honey

Products for the recipe for 10 3L cans:

20 kg of fruit;
10 liters of clean well or boiled water;
natural honey - 0.5 kg;
100 g of basil sprigs and 20 g of currant leaves;
rye flour 150 g;
coarse salt - 170 g

Technology:

Boil the water, if it is not from the spring, cool slightly.
Add honey, flour, salt and stir well until smooth.
Lay clean leaves at the bottom, then alternate layers of fruits and herbs.
Top with currant leaves.
Pour with marinade, lay the oppression, stand for 2 weeks at a temperature of +15 ° C.
Remove for winter storage.

Pickled apples with viburnum juice

Delicious and easy to prepare recipe.

Ingredients:

20 kg of fruits:

viburnum juice (freshly squeezed) - 2 l;
water - 8 l;
sugar - 1 kg;
coarse salt - 50 g.

Cooking subtleties:

Boil the brine.
Cool and mix with viburnum juice. It can be obtained by grinding the berries through a sieve.
Arrange the fruits neatly into the jars.
Fill with wort.
Install the oppression on top, put the workpiece to fermentation.
After 1.5 months, the dish can be served.

How to soak apples with pumpkin: recipe

In this version, the pumpkin plays the role of wort, so it is better to take a large specimen.

Ingredients:

large pumpkin;
dense varietal apples - 10 kg;
fresh currant and cherry leaves.

How to wet:

Peel the pumpkin, remove the seeds, cut into cubes.
Cover with water, simmer until soft.
Pour into mashed potatoes.
Put leaves on the bottom of the jar, then apples.
Pour over the pumpkin puree.
Put oppression, wait 1 month.

Soaked apples with cinnamon, mint and cloves

Apples prepared according to this recipe taste very effective.

For 1.5 kg of dense fruits, you need to prepare:

water - 2 l;
malt - 2 tbsp l .;
salt 2 tsp;
honey 4 tbsp. l .;
mint 2 sprigs;
1 cinnamon stick;
5 carnation buds.

Step-by-step process:

Place fruits, mint and spices in jars.
Dissolve the malt in water, bring to a boil, boil for 10 minutes.
Cool to 40 ° C, add honey (it is impossible to add to the hot solution) and salt, stir.
Pour over the fruits, close the lid, keep in the cold.

Some housewives boil cloves and cinnamon with malt. You can try both options and choose the one that suits you.

Pickled apples with parsnips

Parsnips are used very often in preparations for the winter. If you add the root of the plant when soaking the apples, then the quality of the fruit is excellent.

The list of ingredients is a bit unusual:

10 kg of firm fruits, medium in shape;
0.3 kg of parsnip root;
0.5 kg of wheat straw;
5 liters of clean water;
100 g coarse salt;
300 g of sugar sand.

Preparation:

Wash the parsnip root, peel, cut into 2 parts.
Prepare the brine, put to cool.
Scald the straw with boiling water.
Put straw in a clean dish, then fruit.
Place straw and parsnip root again on top.
Pour the filled containers with a sweet-salty solution.
Close with lids, put away for winter storage.

Pickled apples with tarragon

Tarragon adds a spicy flavor to the familiar flavor of pickled apples. To prepare an original recipe, you will need:

10 kg of winter fruits;
10 sprigs of tarragon;
0.5 kg of cereal straw;
5 liters of water;
80 g of salt;
0.2 kg of sugar.

Process technology:

Prepare the brine with boiling water.
Scald the straw with boiling water, wash the tarragon sprigs.
Put straw at the bottom of the jar, then mix fruits with tarragon sprigs.
Pour brine after cooling, close the lid, put in a cool place.
After a month, the dish can be tasted.

Pickled apples with straw and rosemary

You will need products for a standard recipe with straw and rosemary:

apples 10 kg;
laurel leaf 5 pcs.;
water 5 l;
wheat straw 0.5 kg;
10 sprigs of rosemary;
0.2 kg of sugar;
80 g of salt.

Step by step guide:

Prepare boiling brine, cool.
Scald the straw with boiling water, place 1/3 of its amount on the bottom of the jar.
Lay the fruits in layers, alternating with rows of rosemary, straw and laurel.
Pour in the cooled mixture, take out into the cold.

Pickled spicy apples

The recipe will require:

15 kg of apples;
10 liters of water;
20 cherry and currant leaves;
sprigs of mint - 5 pcs.;
100 g malt;
300 g of honey;
150 g of salt.

How to cook:

Cover the bottom of the jar with leaves.
Alternate layers of fruit with mint and leaves.
Prepare boiling water, cool slightly, dissolve honey, salt and malt.
Fill cans.
Stand for a week in a room, then on a basement or refrigerator shelf.

Apples with sea buckthorn in pumpkin puree

Ingredients:

4 kg of fruit;
3 kg of ripe pumpkin;
0.3 l of water;
0.2 kg of sea buckthorn berries;
0.5 kg of sugar.

Technology:

Put apples on the banks, sprinkling them with clean dry sea buckthorn berries.
Peel and seed the pumpkin, cut into small cubes.
Boil water, dissolve sugar in it, add pumpkin.
Boil, grind until puree.
Pour apples, put oppression.
Keep in the room for a week, then close the jars with lids and transfer to the cold.

Pickled apples with celery

Ingredients for 10 kg of apples:

200 g of celery sprigs;
0.5 kg of rye straw;
5.5 liters of water;
0.2 kg of sugar;
50 g malt;
80 g of salt.

Cooking process:

Dissolve the malt in 0.5 l of water, boil.
The rest of the water is used to prepare boiling brine, which is made from salt and sugar.
Mix both compositions, cool.
The straw should be doused with boiling water and placed on the bottom of the can, covering it completely.
Arrange the fruit tightly, shifting the layers with fresh celery sprigs.
Then gradually add the brine to the top.
Cover the jars with a lid, transfer to the cold.

Pickled apples with rowan

Rowan gives soaked apples an unusual flavor and additionally saturates them with vitamins.

List of products for 10 kg of autumn apples:

5 liters of water;
1.5 kg of fresh ripe mountain ash;
250 g sugar;
80 g of salt.

Technology:

Prepare mountain ash - cut off the branches, wash, dry.
Boil the marinade with water, salt and sugar.
Cool down.
While the liquid cools down, mix the fruits and mountain ash tightly in jars.
Pour marinade over, cover with a jar.
Leave the jars of soaked fruits at room temperature for 2 weeks, then lower them into the basement.

Ways to soak apples with honey

The use of honey in recipes for peeing apples is very common. When choosing this option, you should know that this product cannot be boiled. Therefore, dissolve it in water, the temperature of which is not higher than 40 ° C. Honey goes well with mint. Straw in "honey" recipes is replaced with currant or cherry leaves.

Ingredients:

2 kg of apples;
5 liters of water;
150 g of honey;
50 g malt (can be replaced with 75 g rye flour);
75 g salt;
3-4 sprigs of mint.

Recipe preparation process:

Prepare the filling by dissolving honey, salt, malt or flour in water.
Cool, mix well.
Lay the bottom with currant leaves.
Arrange apples in 2 rows.
After 2 rows, lay a layer of cherry leaves and 2 sprigs of mint.
Important! The top layer should be leaves and mint.
Put the load, pour in the brine.
Keep jars at temperatures between + 15 ° C and + 18 ° C.

The pickled fruit will be ready in 1-1.5 months.

Whole apples with lingonberries

Prescription products for 20 kg of fruit:

lingonberry berries - 0.5 kg;
water - 10 l;
sugar - 0.4 kg;
salt - 0.1 kg;
rye flour - 0.2 kg;
currant and cherry leaves - 20 pcs.

Step by step description:

Place half of the leaves on the bottom of the jars.
Arrange fruits, alternating with lingonberry berries.
The top layer is leaves.
Dissolve the flour in a small amount of water until smooth.
Boil the rest of the water, dissolve salt, sugar, add rye sourdough, cook for 2 minutes.
Remove from heat, cool.
Pour the fruits, lay the oppression, leave for 2 weeks at a temperature of +15 ° C. Keep cold.

Soaked White filling

It is recommended to use winter varieties in all recipes. But those who have tried white apples soaked in jars consider this preparation the most delicious. For 2 cans with a volume of 3 liters, you will need 3 kg of white filling. The process is more like pickling because the fruit is very sweet.

The rest of the ingredients:

3 tbsp. l. salt:
9 tbsp. l. vinegar 9%;
6 tbsp. l. Sahara;
horseradish leaves - 3 pcs., cherries - 12 pcs.;
12 carnation buds.

How to cook:

Place the spices on the bottom of the bottles, then the apples.
Pour boiling water over, cover, set aside for 10 minutes, wrap.
Drain the water, bring to a boil again and re-pour the fruit.
Then drain again, add vinegar, salt, sugar, bring to a boil.
Pour the pickled apples, roll up the lids, leave to cool.

Sour Pickled Apples

The urination process is divided into the following types:

sour with rye flour;
sweet with added sugar;
salty without sugar.

Products for the sour option:

20 kg of dense fruits;
10 liters of cold water;
200 g flour;
150 g of sugar and salt;
currant leaves - 20 pcs., cherries - 40 pcs.

Process description:

Boil water, dissolve sugar and salt.
Cool, mix with flour.
Fill the jars with layers of apples and leaves, alternating between them.
Pour with brine, put oppression, leave in a warm room with a temperature of at least +15 ° C.
After 2 weeks, transfer the jars to a cold place.

Sweet Pickled Apples

In this case, the amount of honey or sugar is slightly increased compared to the classic recipe.

Components for 10 l filling:

honey - 0.3 kg or sugar - 0.4 kg;
rye flour - 0.1 kg;
salt - 0.15 kg;
cherry and currant leaves.

Apples for the recipe will require 20 kg.

Description:

Arrange apples and leaves in jars, alternating in layers.
Lay the top layer of leaves.
Dissolve the components for pouring in warm water - honey, flour, salt
Stir, pour over the apples.
Put the load, keep it for 1.5 months in a room with a temperature of +17 ° C.

Conclusion

Soaked apples in 3-liter jars are not only tasty, but also very healthy. This is a simplified option for modern housewives who do not always have a place to put a barrel or saucepan.