Homemade Soaked Apples Recipe

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

• Category:

  Blanks for the winter

• Cooking time:

  1-2 months

Ingredients

• apples
• salt
• sugar
• currant, raspberry, cherry, mint leaves
• water

At home, you can prepare a very tasty snack in the form of soaked apples according to a simple step-by-step recipe with a photo. They turn out to be juicy and vigorous.

Pickled apples in jars

You can cook pickled apples at home according to a simple recipe with step by step photos.

Ingredients:

• apples - 10 kg;
• salt - 1 tbsp. l;
• sugar - 200 g;
• leaves: currants, cherries, raspberries, mint (lemon balm);
• water - 5 l.,

Preparation:

We will pour the apples with boiled, but cooled marinade, so we cook it right away so that it has the right temperature at the right time

• Pour water into the prepared container, add salt and sugar, put on heating and bring to a boil. Boil the marinade for about five minutes until the ingredients are completely dissolved, leave to cool.
• Apples of a small size, a variety suitable for such processing (Antonovka, Anis, Pepin), we carefully sort out and reject low-quality ones, wash them.

• The fruit stalks of apples do not need to be torn off, they can be laid up with "tails". Soak the prepared leaves in water for a couple of minutes and rinse and dry. We spread the leaves in the first layer into prepared washed jars, which we rinse with boiling water or warm over steam.
• Next, lay out a layer of apples in the jars on the leaves, so we alternate the layers until the jar is completely filled, ending with leaves. We do not overdo it with the number of leaves, so as not to spoil the taste of apples.

If we have already finished the preparatory work, and the marinade has not yet cooled down, then we put it in a large container with cold water and cool it to room temperature.

Fill the jars filled with apples with marinade, immersing the apples in water completely. Cover the jars with lids, leave to ferment

The start of fermentation and its duration depend on the ambient temperature. During the entire fermentation process, we remove the resulting foam

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As soon as the foam stops forming, we close the jars with apples with plastic lids and put them in the basement for a couple of months. After the specified time has elapsed, pickled apples can be taken out and eaten

Pickled apples with cabbage and carrots

Homemade pickled apples are especially tasty when cooked with cabbage and carrots.

Ingredients:

• apples - 1 kg;
• cabbage 2 kg;
• carrots - 2-3 pcs.;
• salt - 2 tbsp. l;
• sugar - 1 tbsp. l.

Preparation:

Remove the top leaves from the cabbage, rinse the carrots and apples. Shred cabbage with a sharp knife, not too finely, you can use a special device for shredding cabbage

Peel the carrots and rub them on a coarse grater, put them in a container with cabbage

Add salt and sugar to the prepared vegetables, grind thoroughly

We put half of the prepared vegetables in a container in which we will ferment them along with apples

Carefully compact a layer of cabbage and carrots, put prepared apples on top (of a suitable variety, for example Antonovka)

We also place cabbage with carrots between the apples, we put everything quite tightly, pressing thoroughly

We place the remaining prepared vegetables on top, compact and place the load

We leave the fermentation container filled with vegetables and apples at room temperature for a couple of weeks. Then we remove the container with apples and vegetables in a cool place for a month, then they can be consumed

Pickled apples in a bucket with mustard and malt

Pickled apples, cooked at home according to a simple recipe with mustard and malt, are very tasty.

Ingredients:

• winter apples - 10-12 kg;
• rye malt - 75 g (can be replaced with 200 g of rye flour);
• salt - 100 g;
• sugar - 400 g;
• mustard - 3 tbsp. l;
• water - 10 l;
• a mixture of cherry, raspberry and currant leaves.

Preparation:

We prepare the apples: as usual, we discard the bad ones, and wash the good ones that are intact. We wash the leaves, put apples and leaves in layers in a well-washed enamel bucket or large-capacity saucepan

Add salt, sugar, malt and mustard powder to the cooled boiled water, stir everything thoroughly until dissolved

Pour apples with prepared marinade, tightly packed in an enamel container, put cheesecloth and a load. First, you can put a plate or a round flat dish with a diameter smaller than a saucepan or bucket on the apples, put any load on top

We leave everything at a temperature of 22-25 ° C, for a week, if the temperature is lower, then up to two weeks. We put it in a cool place without removing the load. As soon as lactic acid fermentation ends, we stand for a month

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There is no need to rinse the gauze every week, as is usually done when storing pickled apples, as we have added a large amount of mustard powder, which will give the apples a spicy taste and help prevent mold

Pickled honey apples

Let's cook pickled apples according to a very simple recipe at home with honey.

Ingredients:

apples of late varieties

For the marinade for one 3 liter jar:

• salt - 2 tbsp. l;
• sugar - 1 tbsp. l;
• honey - 1 tbsp. l.

Preparation:

Apples with dense pulp of a small size are washed and laid out in prepared jars, laying as tightly as possible

Pour cold water up to the shoulders into the filled jars, again pour it into the container prepared for the marinade

Depending on the number of the resulting jars, add salt, sugar and honey to the water, mix everything thoroughly until completely dissolved

To speed up the dissolution process, the water can be slightly warmed up, and cooled to room temperature before pouring into the jars.

Pour the prepared marinade into jars densely filled with apples, cover with plastic lids and leave at room temperature for a week

We close the jars with lids and put them in a cool place for further ripening within 1, 5-2 months

Pickled apples in barrels according to an old recipe

In the days of our great-grandmothers, pickled apples from wooden barrels were in great esteem and were always served with a home meal. You can prepare such a delicacy according to a simple old recipe at home in an ordinary plastic barrel.

Ingredients:

• apples of the Antonovka variety - 20 kg;
• rye straw - a large bunch;
• water - 10 l;
• rock salt - 250 g;
• sugar - 750 g;
• mustard powder - 2 tbsp. l.

Preparation:

We steam the straw with boiling water, placing it in a suitable container. Covering with a lid, heat the straw for at least 30 minutes

Thoroughly clean a suitable sized plastic food drum and place a plastic pickle bag inside

Put steamed rye straw on the bottom of the barrel with the bag. We prepare the apples, rinse and lay them in layers in a barrel, alternating with steamed straw

The last layer should be straw.

Dissolve all the ingredients for the marinade in warm water, cool to room temperature and pour into a barrel. The barrel must be completely filled with the marinade

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We collect and tie the bag for salting on top. In this form, we leave the barrel of apples in a cool basement for one and a half to two months, after which we enjoy a healthy delicacy from the heart

Soaked apples with viburnum juice

You can cook pickled apples at home with a new flavor, using simple recipes with step-by-step photos.

Ingredients:

• apples - 20 kg;
• viburnum juice - 2 l;
• sugar - 1 kg;
• rock salt - 50 g;
• water - 8 liters.

Preparation:

• We prepare the apples as usual, put them tightly with the stalks upwards in any suitable container.
• Dilute salt and sugar in warm water until completely dissolved, add pre-squeezed fresh viburnum juice, stir.
• Pour the marinade cooled to room temperature into jars or pour into other containers with laid apples.
• We close the containers, keep them in a warm place for 5-7 days and put them in the basement for 1, 5-2 months, after which the apples can be consumed.

Pickled apples with sea buckthorn in pumpkin puree

You can cook pickled apples at home according to a very unusual original recipe.

Ingredients:

• apples - 4 kg;
• sea buckthorn - 500 g;
• pumpkin - 3 kg;
• water - 300 ml;
• salt - 1 tbsp. l;
• sugar - 500 g

Preparation:

• We put the washed prepared apples in suitable containers in dense layers, sprinkling them with sea buckthorn berries, previously washed. Heat water to a boil, add salt and sugar, as well as pumpkin, cut into random small pieces.
• Cook the pumpkin until soft, turn off the heat and cool to room temperature. Puree the whole mass with an immersion blender.
• Pour the resulting liquid pumpkin puree into a container with apples. If the puree is too thick, add a little water. We keep the container with apples with sea buckthorn in pumpkin puree for a week in a warm place with a temperature not lower than 22-23 ° С and not higher than 25-26 ° С.
• We close the container with apples with a lid and put it in the basement for two months. We serve delicious aromatic apples with sea buckthorn berries to the table.

There are a lot of recipes for making soaked apples, we choose a few that we like best and start the culinary process, approaching it creatively.