Soaked apples in a bucket at home for the winter - 8 step-by-step recipes with photos

What apples and varieties of apples can be soaked for the winter: list, names

Not all varieties are suitable for soaking. Most often, apples with thick skin and elastic flesh are chosen. Accordingly, autumn and winter varieties are suitable for soaking. Antonovka, Kamenichka, Babushkino are perfect. These varieties differ significantly from summer ones in their structure and taste. The pulp of summer varieties is loose, so they fall apart when soaked. At the same time, autumn varieties have sourness, which perfectly emphasizes the piquantness of the dish.

What apples and varieties of apples can be soaked for the winter: list, names

Which apples are suitable for urination?

Not every fruit can be used for soaking, but only certain varieties with elastic flesh, slightly sour.

Comment! Early ripening apples cannot be wetted, as they fall apart during fermentation.

Experienced housewives prefer:

• Antonovka;
• Bogatyr;
• Anise;
• Babushkina;
• Kamenichka;
• Pepinke;
• Borovinka.

When choosing fruits, you should pay attention to the following parameters:

• small size;
• firm and dense pulp;
• should taste sour;
• take only those fruits that are still growing on the apple tree;
• give preference to green fruits.

Warning! Apples with signs of rot or disease are not suitable for urination.

How to soak Antonovka apples for the winter: recipe and technology for soaking apples

This is a classic recipe that can be changed depending on your wishes.

Ingredients:

• 5000 ml water
• 205 g sugar
• 20 g salt
• Cherry and currant leaves
• 10 kg apples

Recipe:

• Wash and sterilize glass jars. After this, place the washed leaves on the bottom
• Dissolve salt and sugar in boiling water and strain through cheesecloth
• Pour the hot solution over the apples and cover with a nylon lid.
• The apples should stand like this until foam appears. This usually happens after 4 days
• After this, if necessary, add marinade and transfer to a cold place for another 60 days.

How to soak Antonovka apples for the winter: recipe and technology for soaking apples

Cooking in jars

For a small family, you can soak apples in jars; it is more convenient to use “five-liter jars” with a wide neck.

Will be required:

• apples;
• 150 g salt;
• 250-300 g honey or sugar;
• 150 g rye flour;
• cherry leaves;
• black currant leaves;
• a little mint;
• 10 liters of water.

Preparation:

• Whisk the flour in a small amount of water so that there are no lumps left, add salt, sugar, and mix with the remaining water.
• Place some of the leaves and a sprig of mint on the bottom of the jars, then lay out the apples and again - a mixture of leaves with mint and apples. Fill the jars to the top, placing more mint leaves on top.
• Fill the jars with brine, press the apples with a weight, and keep them in a cool room for 5-7 days at a temperature no higher than 18 degrees. During these days, the apples will absorb the brine, so it is necessary to top it up so that the fruits are constantly covered with liquid. Then remove the apples for further ripening for one and a half to two months in a cold place.

How to properly and tasty soak apples for the winter with mustard: a homemade recipe

It is best to make the preparation in wooden barrels. They are pre-washed with soda ash and doused with boiling water. After this, you need to deal with the fruits.

Ingredients:

• 10 kg apples
• 210 g granulated sugar
• 100 g salt
• 50 g malt
• Water
• Currant leaves
• cherry leaves
• Mustard powder

Recipe:

• Prepare a solution of salt, sugar and water. Pour 100 g of boiling water over the malt
• Add malt to the prepared marinade. Place currant leaves and mustard powder on the bottom of the barrels
• Place the apples in rows and fill them with the solution. It is necessary that the marinade covers the fruit 3-5 cm above
• Place the oppression on top and leave for a week at a temperature of 18-20 °C. Apples will absorb water, so add more.
• Transfer the blanks to the basement and leave for 60 days. It is after this time that apples can be eaten

How to properly and tasty soak apples for the winter with mustard: a homemade recipe

Soaked apples recipe with straw

Another way of soaking apples has come to us from time immemorial. In private houses, of course, it is more convenient to do it in barrels; in an apartment we will resort to a bucket.

Recipe for soaked apples with rye straw, what we need:

1. Apples 5-7 kg;
2. rye straw one bunch;
3. currant leaves;
4. salt 2 tbsp;
5. sugar 3 tbsp;
6. honey 500g.

Cooking process:

1. First fill the straw with boiling water;
2. After cooling, remove the straw;
3. Add sugar, salt and honey to the same water, stir until dissolved;
4. put the first layer of straw in a bucket, then apples, currant leaves, and so on each time;
5. fill with brine and add more boiled water until full;
6. Cover with a lid and place a jar of water on top.

How to make soaked, pickled apples for the winter with cabbage: recipe

Apples with cabbage are a great appetizer or addition to fried potatoes.

Ingredients:

• 3 kg apples
• 4 kg cabbage
• 3 spoons of sugar
• 25 g salt
• 2 carrots

Recipe:

• Peel the carrots and grate them. Shred the cabbage using a shredder
• Mix cabbage with carrots and salt with sugar. Use your hands to let the cabbage release its juice.
• Wash the apples and put them in a jar. Sprinkle cabbage on top to avoid any voids.
• Pour the cabbage juice into the container. Top with cabbage leaves and leave for 2 weeks
• After this, move the workpiece to the cellar. You can eat it in a month

How to make soaked, pickled apples for the winter with cabbage: recipe

Recipe for soaked apples in cabbage

Apples can be not only sweet or spicy, but also salty. They are suitable not only for sweet soaking, but also for pickling. The recipe for soaked apples with cabbage is perfect for lovers of various pickles.

Ingredients:

• Apples 3 kg;
• 2 medium heads of cabbage;
• 3 carrots;
• salt 500g;
• sugar 3 tbsp.

Preparation:

We prepare the cabbage as for fermentation. Mix salt and sugar into boiled water. Place the apples on the bottom, starting with the cabbage mixed with carrots. Fill with brine and close with a lid. They need to be kept warm for two weeks, then in the cold for the same amount of time.

With the recipe for soaked apples in cabbage, we get an excellent snack.

How to soak apples and pumpkin: recipe

Pumpkin is used instead of wort. To do this, choose a large fruit.

Ingredients:

• 10 kg apples
• 1 large pumpkin
• Cherry and currant leaves

Recipe:

• Remove peels and seeds from the pumpkin. Pumpkin, which is suitable for making porridge, is ideal.
• Cut it into small pieces and fill it with water. Place on low heat
• You need to simmer until the pumpkin becomes soft. Using a masher, it is turned into a puree.
• Leaves and apples are placed at the bottom of the barrel. After this, the fruit is poured with pumpkin puree.
• A load is placed on top and left for a month

How to soak apples and pumpkin: recipe

Terms and conditions of storage

At first, soaked apples are kept indoors at a temperature of +14-20 degrees. This is an important parameter, since at lower rates fermentation will be slow, and at high rates there is a risk of harmful bacteria appearing.

Foam and mold are removed. The rag used to cover the workpiece is washed with soap. The circle and oppression are washed every day.

When the fermentation process is completed, the buckets are taken into a room with a temperature of 0 to +5 degrees. Soaked apples are ready to eat after 36-60 days (depending on the recipe).

Homemade soaked apples with rye flour: recipe

This is a savory Polish recipe.

Ingredients:

• 155 g rye flour
• 155 sugar
• 155 g salt
• 11 kg apples
• 5 liters of water
• Cherry and currant leaves

Recipe:

• Wash the apples along with the leaves. Place the leaves on the bottom of the bowl
• Mix all bulk ingredients and add water. It is necessary to obtain a homogeneous fill
• Place a layer of apples and place currant leaves on them. Fill with the prepared solution
• Place pressure on top and let it sit for a couple of weeks. Move to the cellar

Homemade soaked apples with rye flour: recipe

Antonovka soaked for the winter

This preparation is considered a “classic of the genre.” The aromatic Antonovka is always very tasty, quite dense, and can be stored almost until the next harvest.

Will be required:

• 5 kg Antonovka;
• 10 pieces. rowan leaves;
• 6-7 small sprigs of mint;
• 10 pieces. cherry leaves;
• 2 sprigs of tarragon;
• 2 sprigs of savory;
• 2 sprigs of basil;
• 2 sprigs of anise;
• 2 sprigs of oregano;
• 2 sprigs of lemon balm;
• 50g salt;
• 7 liters of water.

Preparation:

• Sort and sort the apples, wash, and let the water drain. Steam the leaves with boiling water, drain the water, and let them dry.
• Boil 5 liters of water, add salt, stir, cool. In a large enamel pan, put a third of the spices on the bottom, then half the apples, put another third of the leaves on them, then again the apples. Distribute the remaining spices evenly on top and pour in brine.
• Cover with a light cotton cloth or gauze, place a plate on it and place a three-liter jar of water. As the brine decreases, add it. Let it sit in the room for a couple of days, and then put it in the refrigerator; you can store it for up to a month and a half.

INTERESTING. At the beginning of the 19th century, when anise came into Russian cuisine, it began to be added to soaked apples. And after some time, the winter variety of apples, best suited for urination, was called “Anisovka”.

How to soak apples in jars at home: recipe

Pickled apples are excellent even without the use of barrels. You can use glass jars for this.

Ingredients:

• 2 kg apples
• Cherry and currant leaves
• 25 g sugar
• 25 g salt

Recipe:

• Wash the fruits and set them aside. For harvesting, it is better to take ripe fruits that have been sitting for 1 week.
• Place currant leaves on the bottom of the jars and apples on top
• In a separate bowl, dissolve salt and sugar in water and pour the cooled solution over the apples.
• Cover with gauze and leave to ferment for 4 days. Remove the foam
• Seal with plastic caps and place in the cellar for 45 days.

How to soak apples in jars at home: recipe

Soaked apples in a bucket with cabbage

Apples prepared according to this recipe are considered not as a dessert, but as an excellent snack for alcoholic drinks.

Ingredients:

• Apples – 5 kg.
• White cabbage – 5 kg.
• Fresh carrots – 4 pcs.
• Granulated sugar – 5 tbsp.
• Salt – 6 tbsp.

Cooking process:

Step 1. Using a coarse grater, chop the cabbage and carrots.

Step 2. Wash the apples thoroughly, re-sort the fruits, choosing the juiciest and densest.

Step 3. Place some of the cabbage and carrots at the bottom of the bucket, and place apples on top. Alternate similar layers until the ingredients are completely gone.

Step 4. In a separate saucepan, bring water to a boil. Pour salt and sugar into it.

Step 5. Pour the filling over the apples and cabbage. Cover with a lid and place pressure on top to prevent the fruit from floating.

Step 6. After 2-3 days, put it in a cool place. You can taste the product after a month.

Ingredients:

• Apples – 10 kg.
• Lingonberries – 250 gr.
• Granulated sugar – 200 gr.
• Salt – 50 gr.
• Rye flour – 100 gr.
• Black currant leaves – 10 pcs.
• Cherry leaves – 10 pcs.
• Boiled water – 5 liters.

Cooking process:

Step 1. Boil the required volume of water, add salt and sugar. Add rye flour and mix thoroughly. Wait until completely cooled down.

Step 2. Place some of the fruit leaves at the bottom of the bucket.

Step 3. Layer the apples, sprinkling with lingonberries.

Step 4. Pour the resulting dish with prepared brine that has cooled to room temperature.

Step 5. Place the rest of the fruit leaves on top and apply pressure.

Step 6. Apples soaked with lingonberries should be kept in a cool place throughout the cooking period. Maximum temperature – 15 degrees. The dish can be tasted after 3-4 weeks.

How to soak apples at home in a plastic barrel: recipe

Nowadays plastic dishes are quite popular. It washes well and does not corrode. Moreover, the cost of such dishes is very low.

Ingredients:

• 5 kg apples
• 2.5 liters of water
• 100 salt
• 110 g sugar
• Cherry and currant leaves

Recipe:

• Plastic dishes are washed and doused with boiling water. Currant and cherry leaves are placed on the bottom.
• After this, lay out a layer of apples and again leaves
• Thus, the entire bucket is completely filled
• I fill it with a prepared solution of salt, sugar and water.
• Place a plate on top of the apples and a jar of water on it
• The apples are left under this pressure for 4 days.
• The foam is removed and the bucket or barrel is covered with a lid.
• The workpiece is sent to the cellar for 40-60 days

How to soak apples at home in a plastic barrel: recipe

Urine technology

The technology for soaking fruit is simple, but it has its own nuances:

1. The fruits are sorted and washed.
2. When laying them down, do not hit them.
3. To fill the fruit, use a special solution (1-1.5% salt and 2-3% sugar).
4. The water must be boiled.
5. To determine the amount of filling to prepare the brine, the apples are placed in a bucket, filled with water, and then measured.
6. You can use rye flour as malt.
7. Various spices and tree leaves are added to the soaked fruits.

Attention! The fruits will become more fragrant if you replace granulated sugar with natural honey.

The beginning of fermentation occurs at a temperature of +14-20 degrees, for at least 3-5 days. Then the buckets are transferred to a cool room, the temperature of which is about 2 degrees.

Preparing apples

To ensure that soaked apples are tasty, after picking they are put in a warm place. Mid-late varieties - for 2 weeks, and late varieties - for almost a month. During this time, the fruits gain the maximum amount of sugar.

Technology:

1. Immediately before urination, the fruits are sorted and damaged specimens are discarded.
2. Then they put it in a large basin and fill it with water at room temperature.
3. Each fruit is thoroughly washed, then the water is changed and rinsed again.
4. Place apples to soak on a dry towel.

Preparing the bucket

Previously, oak barrels were used to soak the fruits. In the village, many housewives with cellars continue to use similar containers. But for a city apartment it is better to use an enamel bucket.

Comment! The container should not have chips or rust.

Preparation:

1. The bucket is washed first with detergent, then with soda solution.
2. Rinse with hot water.
3. After this, pour a large amount of boiling water and cover the bucket with a lid so that the surface is steamed.
4. In addition to the bucket, you need to prepare a wooden circle and a bend. Otherwise, you can take a large plate and a jar of water.
5. The circle or plate, the stone for pressing, are also thoroughly washed and doused with boiling water.

Is it possible to soak sliced ​​apples?

Yes, you can soak sliced ​​apples. This is a rather unusual recipe with honey, basil and spices. The taste is spicy.

Ingredients:

• 5 kg apples
• Bunch of basil
• Currant leaves
• 250 ml chalk
• 100 g salt
• 2.5 liters of water

Recipe:

• The apples are washed and cored. After this, cut into 4 parts
• After this, leaves are placed on the bottom, and chopped fruits are placed on them.
• Honey, salt and flour are dissolved in warm water. The solution should be cloudy
• After this, the solution is poured over the fruits, and oppression with a load is placed on top of them.
• This mixture is left warm for 5 days, and then covered with a lid and transferred to the cellar.

Is it possible to soak sliced ​​apples?
Pickled apples are a very tasty and savory snack. You can treat guests who unexpectedly drop by to see you with it.

Recipe for soaked apples with honey

The recipe for apples in honey for the winter is a real find for those with a sweet tooth. The apples are rich and have a pleasant amber color. The recipe for soaking apples will take you no more than 30 minutes.

Compound:

• sugar 300 gr;
• honey 200 gr;
• water 2.5 l;

The amount of ingredients is given for one 3-liter jar. It is better to take apples from the Antonovka variety.

Take boiled water, slightly cooled, and dissolve sugar and honey. Place the apples in a clean jar and fill with sweet brine. Seal with a lid. Leave it in a cool place for a month.

If you add mustard to honey, it will give the apples a spicy taste.

Soaked apples recipe with mustard and honey, composition:

1. Apples 1 kg;
2. honey 300 gr;
3. mustard 100 gr;
4. sugar 2 tbsp;
5. Water 3 l.

Cooking method:

Wash the apples and place them on the bottom of the pan, add one liter of water and sprinkle with mustard. In another container, boil 2 liters of water, let it cool and dissolve sugar and honey in it. Add the resulting filling to the apples with mustard and press them down with a lid and a weight. Leave in a warm room for up to three days, then store in a cool place for up to a month.

For an exquisite taste, we offer a recipe with mint, which is perfect for the New Year's table.

The benefits and harms of this snack

The calorie content of pickled apples depends on the ingredients included in the brine, and on average it ranges from 40 to 70 kcal per 100 grams. Eating soaked apples brings great benefits, since their vitamin composition does not change during the cooking process.

Pickled apples nourish the human body

:

In addition, they contain a large number of different minerals.

Only those people who have been prescribed dietary food by their attending physician will have to exclude soaked apples from their menu. For people suffering from various diseases of the gastrointestinal tract, acidic foods can be harmful.

Raw materials and containers for soaking

If a wooden barrel is too large for you, and a three-liter jar is too small, an ordinary enamel bucket without chips or rust will come to the rescue. It's a great way to soak apples for the winter. To do this, it is better to choose late varieties that are picked directly from the tree.

Comment! Fallen fruits can also be soaked, but they will need to be eaten quickly and not left for winter storage.

Select whole, healthy, medium-sized apples and place them in boxes for 2-3 weeks to ripen. Then wash the enamel bucket with boiling water and soda, rinse with plenty of running water. Prepare a wooden circle to install the pressure (a plate or an inverted clean lid with a diameter smaller than the neck of the bucket can act as this).

Video on how to prepare apples in a bucket of honey

Watch the recipe to the end and use this preparation for a whole bucket.

The proposed recipes will help you make soaked apples in a bucket and not only in one, but in the plural. Many families do this, try it too.

Soaked apples in a bucket for the winter are an excellent option for garden owners who have collected a lot of fruit. Children and guests will like this preparation. There is no shame in putting fruit on the holiday table, using it as a filling for pies, adding it to salads, or simply snacking on soaked fruit before dinner. There are a lot of recipes, each of them has its own flavor, unique taste and aroma.

Soaked apples (fermented) for the winter, a simple recipe in a 3 liter jar

This is the simplest recipe for soaked apples, without mustard and rye flour - just sugar and salt!

Thus, you can wet not only apples, but also pears and plums

For this recipe, we take strong, dense white apples or with a red side. Varieties as usual, winter or autumn

Products:

• Apples (autumn or winter varieties)
• 5 liters of cold water
• 100 g salt
• 400 g sugar
• 3 pcs. – 3 liter jars
• Black currant, cherry or oak leaves

Preparation

Wash the apples

Place apples in clean three-liter jars, sprinkling them with blackcurrant leaves.

Pour 5 liters of cold water, not boiled, into a saucepan. You can simply pass it through a filter, or take spring or well water.

Pour water, salt, sugar, stir well until completely dissolved.

Fill the apples to the top with the resulting brine. If you still have the brine, pour it into a jar and put it in the refrigerator, then add it to the jar. The apples should be completely immersed in the filling.

We close the jars with ordinary nylon lids and leave for 4-5 days at room temperature, the fermentation process will begin, so the brine will become slightly cloudy. This is normal - don't worry. The brine level in the jar will decrease because... apples will actively absorb it.

After 5 days of staying in the room, you need to send them to ripen in a cold place - in the cellar. If the apples are not completely covered with the filling, you need to add water or brine (if there is any left).

We send it to the cellar and in a month and a half the apples will be ready! Delicious, juicy, aromatic pickled apples are made using this recipe.

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