How to quickly make pickled apples

Soaked apples are a traditional type of homemade preparation that allows you to preserve the beneficial properties of the fruit. Such pickles are distinguished by a bright taste, and their preparation takes little time.

Soaked apples help with colds, improve appetite and stimulate digestion. The dish is low in calories and promotes the breakdown of fats. Depending on the recipe, you can combine apples with mountain ash, lingonberries, cinnamon and other ingredients. For soaking, a marinade is prepared containing water, sugar, salt, honey and herbs.

Secrets of cooking

To prepare delicious pickled apples, you need to follow these recommendations:

• fresh fruits that are not damaged are suitable for home-made preparations;
• it is best to use late varieties;
• be sure to choose firm and ripe fruits;

  

• Antonovka, Titovka, Pepin varieties are best subjected to soaking;
• after picking, apples need 3 weeks to rest;
• for urination, containers made of wood, glass, ceramics, as well as enameled dishes are used;
• sweet varieties have a longer shelf life.

You can cook pickled apples quickly at home if a number of conditions are met:

• temperature regime from +15 to +22°С;
• every week, the foam is removed from the surface of the blanks and the load is washed;
• marinade should completely cover the fruit;
• The peel of apples can be pierced in several places with a knife or a toothpick.

It is necessary to store blanks at a temperature from +4 to +6°C.

Pickled Apple Recipes

Preparing apples for urinating does not take much time. If you have the necessary components, it is enough to fill the container with them and prepare the brine. Before the stage of readiness should take from one to two months. However, when using special recipes, the cooking time is reduced to one to two weeks.

Soaked apples in jars

At home, it is easiest to soak apples in three-liter jars. For their preparation, a certain technology is observed:

1. First you need to take 5 kg of apples and rinse them well.
2. To get the marinade, you need to boil 2,5 liters of water, add 1 tbsp. l. sugar and salt. After boiling, the marinade is left to cool.
3. Prepared fruits are placed in three-liter jars, then hot marinade is poured.
4. Banks are closed with nylon lids and placed in a cool place.

dill recipe

One of the basic ways to get soaked fruits is to add fresh dill and blackcurrant leaves. The cooking procedure includes several stages:

1. Dill branches (0,3 kg) and blackcurrant leaves (0,2 kg) should be washed well and left to dry on a towel.
2. Then they take half of the leaves and cover the bottom of the urination dish with them.
3. Apples (10 kg) are placed in several layers, between which dill is placed.
4. The last layer is made on top, consisting of a currant leaf.
5. On the fruits you need to put oppression.
6. 5 g of rye malt is dissolved in 50 liters of water. The liquid is put on fire and boiled for 20 minutes.
7. Then add 200 g of sugar and 50 g of coarse salt. The marinade is left to cool completely.
8. After cooling, the main container is filled with marinade.
9. This is one of the fastest ways – preparations can be included in the diet after 5 days.

Recipe with basil and honey

With the help of honey, fermentation can be accelerated, and the addition of basil gives the preparations a spicy aroma. You can make pickled apples with these ingredients in accordance with this order:

1. Ten liters of spring water are heated to a temperature of +40°C. If tap water is used, it must first be boiled.
2. After cooling, add honey (0,5 l), coarse salt (0,17 kg) and rye flour (0,15 kg) to the water. The components are stirred until completely dissolved. The marinade must be completely cool.
3. Apples with a total weight of 20 kg should be washed well.
4. Currant leaves are placed in the prepared container so that they completely cover the bottom.
5. Then the fruits are laid in several layers, between which a layer of basil is made.
6. When the container is completely filled, another layer of currant leaves is made on top.
7. The fruits are poured with marinade and a load is placed on top.
8. After 2 weeks, you can send the fruits for storage.

Recipe with honey and herbs

Another way to get pickled apples is to use honey, fresh mint leaves and lemon balm. Currant leaves can be replaced with cherry tree leaves.

You can cook pickled apples with honey and herbs subject to a certain technology:

1. The container for urination must be scalded with boiling water.
2. Melissa leaves (25 pieces), mint and cherry (10 pieces each) should be thoroughly washed and left to dry on a towel.
3. A piece of cherry leaves is placed at the bottom of the container.
4. Apples with a total weight of 5 kg should be washed well and placed in a container. All remaining herbs are laid between the layers.
5. The top layer is cherry leaves, on which the load is placed.
6. Boil 5 liters of water in a saucepan, to which 50 g of rye flour, 75 g of coarse salt and 125 g of honey are added. The components are thoroughly mixed, and the brine is left to cool completely.
7. The blanks need 2 weeks to ferment at room temperature, then they are rearranged in a cool place.

rowan recipe

Apples go well with mountain ash, which must be separated from the brush and collected in a separate container. The recipe in this case includes several stages:

1. Ten liters of water should be put on fire, add sugar (0,5 kg) and salt (0,15 kg), then boil well. The finished brine is left to cool.
2. Apples (20 kg) and mountain ash (3 kg) must be thoroughly washed and placed in layers in prepared dishes.
3. Brine is poured into the filled container, then oppression is installed.
4. After two weeks, the blanks are stored in a refrigerator or other cool place.

Recipe with lingonberries

Lingonberries will be a useful addition to soaked fruits. It contains vitamins, minerals, tannins and acids. Cowberry helps with colds, relieves fever and swelling.

When adding lingonberries, the recipe for soaked apples takes the following form:

1. Apples (10 kg) and lingonberries (250 g) must be thoroughly washed.
2. Currant and cherry leaves (16 each) are washed, and half of them are placed on the bottom of the urination dish.
3. The main ingredients are placed on them.
4. The functions of the top layer are performed by the remaining leaves.
5. Rye flour (100 g) is diluted in a small container to get the consistency of sour cream.
6. Five liters of water must be brought to the boiling stage, add 50 g of salt, 200 g of sugar and liquid with flour. The mixture should be boiled for another 3 minutes.
7. After cooling, all the fruits are poured with brine.
8. Oppression is put on the blanks.
9. After 2 weeks they are removed and stored for the winter.

Recipe with cinnamon

The combination of apples and cinnamon is a classic in cooking. Soaked fruits are no exception. You can cook them in combination with cinnamon, subject to the recipe:

1. Pour 5 liters of water into the pan, add 3 tbsp. l. chopped mustard, 0,2 kg of sugar and 0,1 kg of salt. The liquid is brought to a boil and allowed to cool.
2. Prepared containers are filled with apples. Previously, currant leaves are placed on the bottom.
3. The containers are filled with marinade, covered with gauze and put the load.
4. During the week, the blanks are kept at room temperature, after which they are transferred to the refrigerator.

Recipe with pumpkin and sea buckthorn

Soaked apples with pumpkin and sea buckthorn are not only tasty, but also a healthy option for homemade preparations. With this set of ingredients, we prepare pickled apples according to the following recipe:

1. Two kilograms of apples should be washed well and placed in a bowl for urinating.
2. When laying the fruit, add a little sea buckthorn (0,1 kg).
3. Pumpkin (1,5 kg) must be peeled and cut into small pieces.
4. Pour 150 ml of water into the pan, add 250 g of sugar and boil the pumpkin in it.
5. Grind the boiled pumpkin with a blender.
6. The finished mass is poured into containers with fruits and a load is placed on top.
7. During the week, the fruits are stored at room temperature, after which they are sent to a cool place.

Conclusion

Soaked apples are a delicious independent dish rich in vitamins and acids. The final taste largely depends on the ingredients. Sweeter preparations are obtained in the presence of honey and sugar. To activate the fermentation process, certain temperature conditions must be provided. Best suited for soaking are late varieties of apples that are able to tolerate such processing.