In order to preserve apples for a long time in the winter, it is an excellent solution to soak them. This will be a great independent snack or addition to dishes on the table.
Variety selection, selection and pre-preparation of fruits
Please note that not all varieties are suitable for urination. Fruits with a sweet and sour taste and firm flesh are preferred. It is best to wet the autumn and winter varieties, such as Antonovka, Bel, Anis, etc. Before starting the process itself, it is necessary to allow the fruit to mature for 15–20 days. It’s worth choosing whole, without damage apples. Wash best in running water.
Important! The peduncle does not need to be torn from the fetus.
The best recipes
There are many delicious recipes for urinating and salting, but not all are successful.
Old recipe
For this recipe, you need to prepare a lot of blackcurrant leaves, so that it is enough to alternate with the fruits.
30 liter bucket 1 hour
salt (first grinding)
2 tbsp. l
currant leaves
according to need
Energy value per 100 g:
- It is necessary to make a must, which is prepared from water and sugar.
- Flour should be diluted in containers with a small amount of cold boiled water so that there are no lumps.
- Pour boiling water into the same container and mix.
- Filter flour with water along with salt and mustard.
- Leaves are laid out in a bucket, alternating with fruits.
- All is poured with a part of the wort and covered with a linen cloth.
- Put a plate on top of the diameter of the bucket and cargo.
- Every 5-6 days, apples are checked and wort is added. After these days, the container is placed in a cold room for 1 month.
Important! When urinating, observe one important thingwordse: the fruits are laid strictly with the stalk up.
Soaked apples Antonovka
50 liter barrel 1 hour
rye straw
of necessity
mustard powder
2 tbsp. l
Energy value per 100 g
You need to steam the straw for 20 minutes to make it soft and supple.
Prepare a brine of salt, sugar and mustard powder.
A barrel with a volume of 50 liters is covered with a tight sealed bag. Such a package is specially used for pickling and pickling.
Spread straw alternating with apples. The last layer is also spread straw.
Pour the brine, put oppression on top, and remove the barrel in a cold room for a month.
You need to steam the straw for 20 minutes to make it soft and supple.
Prepare a brine of salt, sugar and mustard powder.
A barrel with a volume of 50 liters is covered with a tight sealed bag. Such a package is specially used for pickling and pickling.
Spread straw alternating with apples. The last layer is also spread straw.
Pour the brine, put oppression on top, and remove the barrel in a cold room for a month.Video recipe
Soaked apples of Antonovk variety
Did you know? Cranberries and lingonberries will give a pleasant shade and make the taste unusual if they are added to a bowl with pickled apples.
A simple recipe in 3 liter jars
1 can of 3 l 1 hour
leaves of cherry, grape, currant
taste
Energy value per 100 g:
Leaves and apples are poured into the jar, which are laid out tightly.
Marinade is made from honey and salt.
The finished brine is poured into a jar and closed with a capron lid.
The fruit is stored for a week at room temperature, and then the salting is sent to a cold place for 3 weeks.
Leaves and apples are poured into the jar, which are laid out tightly.
Marinade is made from honey and salt.
The finished brine is poured into a jar and closed with a capron lid.
The fruit is stored for a week at room temperature, and then the salting is sent to a cold place for 3 weeks.Video recipe
A simple recipe in a 3 liter jar
Did you know? There is a sign: if you ferment cabbage in a bad mood, it will certainly be bitter.
Apples under sauerkraut
60 liter bucket 1 hour
White cabbage
10 kg
Energy value per 100 g:
Chop the cabbage on a coarse grater and mix with 150 g of salt. Then prepare the brine.
Cabbage is poured into the covered bucket, alternating with apples.
The last layer is also covered with cabbage and the brine is poured.
Above put oppression, a bucket is placed in a cold place for a month. Sauerkraut with fruits can be stored for up to 6–8 months.
Chop the cabbage on a coarse grater and mix with 150 g of salt. Then prepare the brine.
Cabbage is poured into the covered bucket, alternating with apples.
The last layer is also covered with cabbage and the brine is poured.
Above put oppression, a bucket is placed in a cold place for a month. Sauerkraut with fruits can be stored for up to 6–8 months.Video recipe
Apples under sauerkraut
Features and shelf life of soaked apples
Soaked homemade fruits must be stored in a cool place so that they do not deteriorate. If you put them in the basement, you can extend the storage until the end of spring. You can salt fruit in a private house or in an apartment. With such a snack you will pleasantly surprise your loved ones and relatives.
