Apples are tasty and healthy, and late varieties can be stored for up to seven months at a temperature not exceeding 5 degrees. Nutritionists say that each of us should eat at least 48 kg of these fruits every year, and 40% can be processed products. At the end of winter, in spring and until mid-summer, apples are expensive, and jams and jams, firstly, not everyone can eat without restrictions, and secondly, they spoil the figure.
Soaked apples can help out, which for some reason have rarely appeared on our table lately. Of course, not everyone will cook them in wooden barrels. Urban residents do not have a place to store large containers, and straw, which is certainly included in old recipes, must be taken somewhere. But who said that you can’t cook this healthy yummy a little differently? Today we will offer you some simple recipes for pickled apples for the winter.
Containers and raw materials for pickled apples
Previously, in every cellar or cellar there were wooden barrels with pickled apples. But today, due to lack of space and the ability to get cheaply similar containers, we can cook them in buckets, enameled pans, three-liter jars, large glass bottles with a wide neck. Before use, large containers are washed with hot water and soda and rinsed well, and small ones are sterilized.
The most successful pickled apples for the winter are obtained from late varieties, such as Antonovka, or early ones – white filling and Papirovka. It is best not to collect the fallen fruits, but to pick them from the tree, then bring them to the desired ripeness for 2 or 3 weeks, putting them in boxes.
Apples must be ripe, whole, free from disease or pests, and of medium size. Since the process of urinating fruits is based on lactic acid fermentation, large fruits are cooked slowly and unevenly, while small ones quickly peroxide.
It is best to cook soaked apples in buckets, pots or other containers with a wide mouth. Fruits in jars and bottles will rise during fermentation, which will adversely affect the appearance and taste, and putting a load on them will be problematic. But there are recipes for which you need a container with a narrowed neck. At the same time, the jars are filled with apples, poured with brine to the very top and sealed with nylon lids.
Easy Pickled Apple Recipes
In fact, when making pickled apples according to any of the existing recipes, we cannot call any of them difficult. Difficulties arise, for example, if you need to get wheat straw, buy or cook malt yourself. And the recipe for soaked apples may not be acceptable due to the high cost of some component. Of course, it’s good to use honey for winter harvesting, but does everyone even eat enough of it to put it in brine?
We offer you not only simple recipes for urinating apples for the winter, but also consisting of inexpensive ingredients that can be easily bought at any supermarket or at the nearest market.
The easiest recipe
Easier than making pickled apples this way is perhaps just picking the fruit from the tree and eating it on the spot.
List of ingredients
Take the following foods:
- apples – 10 kg;
- salt – 1 tbsp. a spoon;
- sugar – 200 g;
- water – about 5 liters.
Antonovka is best, but other late varieties can be wetted, only the size of the fruit should not be large. If you have cherry, blackcurrant leaves on hand – great, use them, no – and it will be so tasty.
Cooking Guide
Wash the apples, put them tightly in a bucket or other glass, enameled or stainless container.
Dissolve the required amount of salt and sugar in water, pour the fruits, cover the container with a plate or an inverted clean lid, place a load on top.
Leave for 10-15 days at a temperature normal for a dwelling, then take it out to the cold. If fermentation will occur at less than 20 degrees or you have chosen a variety that is too sour, soaked apples for eating will be ready later.
With rowan
If rowan grows near your house, you can pick it as much as you like and cook beautiful pickled apples for the winter, additionally enriched with vitamins and with an original flavor.
List of ingredients
To prepare this recipe you will need:
- apples – 10 kg;
- rowan – 1,5 kg;
- sugar – 250 g;
- salt – 80 g;
- water – about 5 liters.
If necessary, calculate the exact amount of water as indicated in the previous recipe, just subtract the additional volume occupied by the berries.
Cooking Guide
Pick the rowan berries and wash thoroughly.
Boil water, completely dissolving salt, sugar in it, cool.
Lay the washed apples and mountain ash in layers tightly in a clean container.
Pour the brine over the fruit so that the liquid covers them completely, place the weight on top.
Fermentation should take place at a temperature of 15-16 degrees for 2 weeks, then remove the container in the cold for storage.
With mustard
If you are wondering how to make spicy pickled fruits for the winter, try the recipe with mustard.
List of ingredients
Prepare these foods:
- apples – 10 kg;
- blackcurrant leaves – 50 pcs.;
- mustard – 3 tbsp. spoons;
- sugar – 200 g;
- salt – 100 g;
- water – about 5 liters.
Cooking Guide
Boil water, dissolve mustard, salt, sugar and cool the solution completely.
Line the bottom of the container with blackcurrant leaves, pack the fruits tightly, pour cold brine. Cover the contents of the saucepan or bucket with clean gauze. Set oppression.
Soak for 7-10 days at normal room temperature, then remove to the cold.
With kefir
Soaked apples prepared in this way will have an unusual taste.
List of ingredients
You will need:
- apples – 10 kg;
- kefir – 0,5 glasses;
- mustard – 1 tbsp. a spoon;
- water – about 5 liters.
As you can see, salt and sugar are absent in this recipe.
Cooking Guide
Wash the apples and place tightly in a clean bowl.
Mix cold boiled water with kefir and mustard, pour over the fruit so that they are completely covered with liquid.
Set oppression by first laying clean gauze on top of the apples. It should be removed daily and washed in soapy water.
Fermentation should take place in a cool place.
Sour pickled apples
According to this recipe, apples can be soaked in three-liter jars.
List of ingredients
For every 5 liters of brine you will need:
- salt – 2 tbsp. spoons without a slide;
- sugar – 2 tbsp. heaped spoons.
Cooking Guide
Sterilize three-liter jars, let them cool completely.
Boil water, dilute salt, sugar, cool.
Wash the apples, put them tightly in glass bottles, fill with brine to the top, cork with nylon lids.
Place the jars in deep bowls or small saucepans so that the liquid that flows out during fermentation accumulates in them.
Wipe the containers daily with a clean, damp cloth, top up with brine. When fermentation is over, put the jars in the cold.
Conclusion
These are just some of the recipes that allow you to quickly and without undue expenses prepare delicious, healthy pickled apples for the winter. We hope that some of you will adopt. Enjoy your meal!