Soaked Apples with Mustard: A Simple Recipe

Apples are very useful fresh. But in winter, not every variety even lasts until the New Year. And those beautiful fruits that are on store shelves until next summer are usually treated with chemicals for long-term storage. Housewives try to make jams, jams, juices, compotes from their favorite varieties of apples. But only soaked ones can replace fresh fruits.

Therefore, apples have been soaked for a long time, preserving useful substances in them and surprising guests with the amazing taste of their favorite fruits.

There are many recipes for soaking apples, and they all attract with their ease of preparation, as well as the composition of useful ingredients.

What is not added when soaking apples! These can be herbs (lavender, basil, thyme), spices and spices (even exotic ones), leaves of fruit trees and shrubs (cherries, currants, apple trees), mustard, honey, alum, flour, cabbage. You can list for a very long time, but I would like to dwell on the merits of pickled apples.

1. Fruits can make up for the deficiency of many vitamins in the winter. At the same time, their taste becomes more piquant. They taste like apple champagne.
2. You can eat fruits after urinating as an independent dish or dessert, or you can combine them with various vegetables, fruits, add to salads, snacks. They go great with baked meats and lean dishes.
3. Soaked fruits are stored until next summer. Of course, subject to proper soaking.

Barrels or tubs have always been considered the most suitable containers, but glass containers replace them very well. Therefore, modern housewives can cook soaked apples in a city apartment.

Choosing fruits for soaking

Apples of late varieties, preferably green or white, are suitable for cooking. Summer (early) varieties or varieties with a rich orange color are not suitable for urination. The most suitable varieties are considered:

• Zelenka;
• Simyrenko;
• Titovka;
• Antonovka.

The fruits of other green varieties are also perfectly soaked.

When choosing fruits, we pay attention to their integrity and elasticity. Damaged, rotting or soft apples are immediately set aside. Too dense apples will also not work. It is better to choose a variety with an average fruit density.

The second nuance. Freshly picked apples of varieties with a high starch content should not be soaked. They need to be set aside for 2-3 days after picking, so that the starchy compounds in the fruit turn into sugar.

Before proceeding with the soaking, we sort the fruits. We choose fruits of approximately the same size and wash them well. This must be done to wash off traces of chemical treatments on the fruit.

Preparing containers for apples

The best container is a barrel. In it, the process of urination takes place according to all the rules. And the tree from which the tub is made protects the products from decay and gives them a piquant taste thanks to the aromatic resins in the composition of the wood.

If you are lucky and have a tub, then you first need to soak it with water. This is necessary to preserve the tree when urinating or fermenting products. Then the container is scalded with boiling water and washed with a solution of caustic soda. After treatment, the solution is thoroughly washed off and the barrel is rinsed again with boiling water. Now you can dry it. In sunny weather, the container is exposed to bright rays and a fresh breeze.

In the absence of wooden dishes, feel free to use glass. Peeling apples in bottles gives the same tasty result.

In recipes for soaking fruits, they are required to be shifted with straw or leaves. This is done in order to preserve the fruits and give them a beautiful shade. In addition, apples in the process of urinating will absorb the aroma of foliage and become even tastier.

There is no particular difference in what material to shift the pickled apples. The only requirement for straw is that it must be clean, without fungal infections. For 50 kg of apples, you need to take 1 kg of straw, which is scalded with boiling water several times before laying. The leaves of fruit or berry crops are soaked in cold water for several hours. Any simple recipe begins with such preparatory steps.

The fruits at first actively draw in the liquid, so it will have to be added.

Getting Started with Apples

Consider a simple recipe for urinating apples with mustard.

Prepare the fruits – sort out, wash well.

Now you need a filling or wort.

For a recipe with mustard for 10 liters of water, take:

• 2 tablespoons of table salt and dry mustard;
• from 150 to 300 g of granulated sugar, which can be replaced with honey.

If we take honey, then its amount will be doubled. You can make mustard powder yourself from mustard seeds (seeds) by grinding them in a meat grinder for spices.

Boil water with sugar and cool.

In hotter water, it loses its beneficial properties.

Then add salt, mustard and mix thoroughly.

Step-by-step cooking:

1. We cover the bottom of the tub with straw. If we carry out the soaking in a glass jar, then we put currant or cherry leaves.
2. Lay a layer of fruit on top.
3. Again leaves and again fruits.
4. Repeat this until the container is full.
5. The top layer should be of leaves or straw.
6. Pour the apples with brine, cover with a clean cloth or gauze, lay oppression.
7. If we soak fruits in a barrel, then we grease its edges with vegetable oil.

Soaked apples with mustard still need to be properly stored so that they are well salted and preserved until spring. You can start tasting delicious pickled apples with mustard in a month. This recipe has its advantages over other soaking options. When mustard powder is added to the filling, little foam is formed, and mold does not appear. Apples acquire a sharp taste and remain dense, not friable until the end of storage.

Recommendations for housewives

Some tips to help bring the process of soaking apples to the desired result:

1. Store soaked apples with mustard only in a cool room. But first, to activate the fermentation process, hold them for a week at room temperature.
2. Do not forget to add boiled chilled water if the water level drops in the tank. This must be done so that the upper apples do not deteriorate.
3. Rinse the wooden circle or plate under oppression weekly and remove the resulting foam.
4. Change the fabric if you notice areas with mold on it. And be sure to treat the top of the tub with a solution of baking soda in this case.
5. It is important to remember that by adding other spices or spices, you will change the taste of pickled apples.

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