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Soaked apples are a traditional product. Our ancestors knew well how to keep this healthy fruit until spring. There are many old recipes for pickling apples with various, and sometimes very unexpected additives. Most of these recipes are designed for large barrels. In such a container they made sauerkraut with apples, and soaked them using rye straw. In the old days, families were considerable, and there was also somewhere to store such a blank. Now urban residents are the vast majority, a basement in the city is a rarity. Therefore, housewives prefer to cook pickled apples in a small dish, for example, in 3-liter jars.
Benefits of pickled apples
Apples, both fresh and in blanks, are a useful and necessary product for humans. To maintain a healthy gut, they need to be consumed daily. Urination is a type of fermentation, and many people know about the benefits of fermented foods. The resulting lactic acid normalizes bowel function, thereby stimulating the immune system. Therefore, such a product should be in every home.
What is the process of urination
Urination happens:
- sweet, while in the brine, in addition to salt, sugar is also added;
- sour, according to this ancient method, rye flour prepared in a special way is involved in urination;
- salty, sugar is not added, only the sugars contained in the fruits themselves participate in the process of lactic acid fermentation.
But whatever method of urination you choose, the fruit must be properly selected and prepared.
Selection and preparation of apples
There were not so many varieties of apples in the old days. Late varieties were always chosen for urination, the old and proven Antonovka variety is considered the best.
So it’s better to just eat delicious summer apples or leave them for jam, however, there is a recipe for soaked apples and these varieties.
Fruit should be ripe and free of damage and rot, so it’s best to pick them off the tree rather than scavenge. But do not rush to wet freshly picked fruit. They should rest for a couple of weeks.
The size of the fruit is also important. Large apples do not fit well in the urination container, they are saturated with brine longer, so the fermentation process is delayed. Quite small ones are also not suitable, but medium-sized ones are just right.
cooking recipes
Let’s cook pickled apples in jars using old recipes.
Apples soaked with rye flour
For a 3 liter jar you will need:
- apples – 2 kg;
- rye flour – 30 g;
- salt – 1/3 tbsp. spoons;
- water – 1,5 liters.
We are preparing the starter. To do this, pour rye flour mixed with salt with boiling water. The most difficult thing at this stage is to achieve a homogeneous mixture.
We filter the settled and cooled sourdough using gauze. We place washed and dried apples in clean jars. Fill with sourdough. We turn the plastic cover over and put it into the jar, bending it a little. We put pressure on her.
As oppression, a small jar or a bottle of water is suitable.
Fruit absorbs the filling very well. If it no longer covers them, you will have to make additional sourdough. The fermentation process will last at least one and a half months. The place should be cool: balcony, basement or refrigerator. When it is over, we remove the oppression, store the workpiece in the cold under a conventional plastic cover.
Apples pickled with mint leaves, cherries, currants
For 3 cans of 3 liters you need:
- 5 L of water;
- cup sugar;
- 1 tbsp. a spoonful of salt with a slide;
- apples – how many will go in depends on the size;
- mint leaves, lemon balm, oregano, currant and cherry.
In sterilized jars we put several leaves of cherries, mint, currants. We lay apples, we shift each layer with leaves. The leaves should also be on top.
Prepare the filling: boil water with sugar and salt for 5 minutes, cool. Pour the fruit so that the filling completely covers them, put the rest of the filling in the refrigerator, we will add it to the jars as it is absorbed into the apples. The fermentation process takes place at a temperature of no more than 22 degrees.
During fermentation, foam is formed, it must be removed. It contains harmful microorganisms that can spoil the product. There is no recipe for oppression, but it is necessary to monitor the level of wort in the jar and top it up as necessary. Fruit must be covered.
When the fermentation is over, we take out the jars in the cold. The best temperature for preserving pickled apples in jars is no higher than 6 degrees Celsius.
Apples soaked with basil and honey
Another simple recipe for pickled apples in jars for the winter. Instead of sugar, we will use honey, currant leaves, basil sprigs will give an original taste, and the sourdough will have to be made on rye flour.
Ingredients for 10 three-liter jars:
- 20 kg of apples of winter varieties;
- 100 g sprigs of basil;
- 20 pcs. currant leaves;
- 0,5 kg of honey;
- 170 g coarse salt;
- water – 10 liters, better than spring water;
- 150 g rye flour.
Water is boiled and cooled to 40 degrees, honey, salt and flour are stirred in it, the lumps are thoroughly rubbed. Allow the wort to cool to room temperature.
Greens and utensils for pickling are washed well. Divide the currant leaves into 2 parts. One needs to be laid out on the bottom of the cans, distributing evenly. Next, lay out the apples, layering them with basil. Lay out the remaining currant leaves on top, pour the prepared wort and set the oppression. Apples will ferment for about 2 weeks, the best temperature for this is about 15 degrees Celsius. The finished product is stored in the cold.
Soaked apples with viburnum juice
Apples will be very tasty if they are fermented according to the following recipe. The resulting brine has healing properties. Ingredients for 10 jars:
- 20 kg of apples;
- 8 L of water;
- 2 liters of freshly squeezed viburnum juice;
- 1 kg of sugar;
- 50 g coarse salt.
Wash dishes, apples. Salt, sugar are stirred in boiling water, cooled, mixed with juice squeezed from viburnum berries. To do this, it must be sorted out, washed and rubbed through a sieve. The apples laid out in jars are poured with cooked must, oppression is set and sent for fermentation. The product is ready in a month and a half. Store in a cold place.
Soaked White Pouring
Winter varieties of apples are the best for urinating, but there is an exception. A delicious product is obtained from White filling apples.
Ingredients for 2 cans of 3 liters:
- apples – 3 kg;
- salt – 3 tbsp. spoons without top;
- sugar – 6 tbsp. spoons without top;
- 9% vinegar – 9 tbsp. spoons;
- 3 horseradish leaves;
- 12 cherry leaves;
- 6 carnation buds.
Apples of this variety are too sweet to soak in the usual way, so we will pickle them. The taste of such fruits is close to soaked.
We sterilize the jars, put the spices, evenly distributing them over the jars. We spread the washed fruits, pour boiling water. We wrap the jars covered with lids for 10 minutes. Drain the water, bring to a boil and pour it back into the jars. Drain for the last time, add vinegar, sugar, salt. We boil the marinade, pour it into jars, roll it up, turn it over and let it cool under a blanket.
Conclusion
Regular consumption of pickled apples will improve the functioning of the intestines, strengthen the immune system, enrich the body with vitamins and minerals.