Pickled apples at home

Content

1 Cooking secrets
2 Soaked apple recipes
3 Conclusion

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

Pickled 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.

Cooking secrets

To prepare delicious pickled apples, you need to adhere to the following recommendations:

fresh fruits that are not damaged are suitable for homemade preparations;
it is best to use late varieties;
be sure to choose hard and ripe fruits;
best soaked varieties Antonovka, titovka, pepin;
after picking apples take 3 weeks to lie down;
for urinating, containers made of wood, glass, ceramics, as well as enameled dishes are used;
sweet varieties have a longer shelf life.

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

temperature regime from +15 to + 22 ° С;
every week, foam is removed from the surface of the workpieces and the load is washed;
the marinade must completely cover the fruit;
apple peels can be punctured in several places with a knife or toothpick.

It is necessary to store workpieces at temperatures from +4 to + 6 ° С.

Soaked apple recipes

It doesn't take long to prepare apples for peeing. If you have the necessary components, it is enough to fill the container with them and prepare the brine. It should take from one to two months to the stage of readiness. However, with special recipes, the cooking time is reduced to one to two weeks.

Pickled apples in jars

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

First you need to take 5 kg of apples and rinse them well.
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.
The prepared fruits are placed in three-liter jars, then the hot marinade is poured.
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 black currant leaves. The preparation procedure includes several stages:

Dill branches (0.3 kg) and black currant leaves (0.2 kg) should be rinsed well and left to dry on a towel.
Then take half the leaves and cover the bottom of the utensil with them.
Apples (10 kg) are laid in several layers, between which dill is placed.
The last layer is made from above, consisting of a currant leaf.
You need to put oppression on the fruits.
Dissolve 50 g of rye malt in 5 liters of water. The liquid is put on fire and boiled for 20 minutes.
Then add 200 g of sugar and 50 g of coarse salt. The marinade is left to cool completely.
After cooling, fill the main container with the marinade.
This is one of the fastest ways - preparations can be included in the diet after 5 days.

Basil and honey recipe

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

Ten liters of spring water is heated to a temperature of + 40 ° C. If tap water is used, it must first be boiled.
After cooling down, add honey (0.5 l), coarse salt (0.17 kg) and rye flour (0.15 kg) to the water. The components are mixed until complete dissolution. The marinade should cool completely.
Apples with a total weight of 20 kg must be rinsed well.
Currant leaves are placed in a prepared container so that they completely cover the bottom.
Then the fruits are stacked in several layers, between which a layer of basil is made.
When the container is completely filled, another layer of currant leaves is made on top.
Fruits are poured with marinade and a load is placed on top.
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 leaves from the cherry tree.
You can cook pickled apples with honey and herbs, subject to certain technology:

The container for urinating must be scalded with boiling water.
Leaves of lemon balm (25 pcs.), Mint and cherry (10 pcs.) Rinse thoroughly and leave to dry on a towel.
Part of the cherry leaves is placed on the bottom of the container.
Apples with a total weight of 5 kg must be rinsed well and placed in a container. All remaining herbs are placed between the layers.
The top layer is cherry leaves on which the load is placed.
In a saucepan, boil 5 liters of water, to which add 50 g of rye flour, 75 g of coarse salt and 125 g of honey. The components are thoroughly mixed, and the brine is left to cool completely.
The blanks need 2 weeks to ferment at room temperature, then they are rearranged to 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 cooking recipe in this case includes several stages:

Put ten liters of water on the fire, add sugar (0.5 kg) and salt (0.15 kg), and then boil well. The finished brine is left to cool.
Apples (20 kg) and mountain ash (3 kg) must be thoroughly rinsed and placed in layers in prepared dishes.
Brine is poured into a filled container, then oppression is set.
After two weeks, the workpieces are stored in a refrigerator or other cool place.

Lingonberry recipe

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

When adding lingonberries, the recipe for soaked apples looks like this:

Apples (10 kg) and lingonberries (250 g) must be washed thoroughly.
The leaves of currants and cherries (16 pieces each) are washed, and half of them are placed on the bottom of the utensil for soaking.
The main ingredients are placed on them.
The functions of the upper layer are performed by the remaining leaves.
Rye flour (100 g) is diluted in a small container to obtain the consistency of sour cream.
Five liters of water must be brought to a boil, add 50 g of salt, 200 g of sugar and liquid with flour. The mixture needs to be boiled for another 3 minutes.
After cooling, all the fruits are poured with brine.
Oppression is placed on the blanks.
After 2 weeks, they are removed and stored for the winter.

Cinnamon recipe

The apple-cinnamon pairing is classic in cooking. Soaked fruits are no exception. You can cook them in combination with cinnamon if you follow the recipe:

5 liters of water are poured into a saucepan, 3 tbsp. l. chopped mustard, 0.2 kg of sugar and 0.1 kg of salt. The liquid is brought to a boil and left to cool.
Prepared containers are filled with apples. Previously, currant leaves are placed on the bottom.
The containers are poured with marinade, covered with gauze and the load is placed.
Within a week, the workpieces are kept at room temperature, after which they are transferred to the refrigerator.

Pumpkin and sea buckthorn recipe

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

Two kilograms of apples must be washed well and placed in a bowl for soaking.
When laying the fruits, add a little sea buckthorn (0.1 kg).
Pumpkin (1.5 kg) must be peeled and cut into small pieces.
Pour 150 ml of water into a saucepan, add 250 g of sugar and boil pumpkin in it.
The boiled pumpkin is chopped with a blender.
The finished mass is poured into containers with fruits and the load is placed on top.
For a week, the fruits are stored at room temperature, after which they are sent to a cool place.

Conclusion

Pickled apples are a delicious stand-alone dish rich in vitamins and acids. The final flavor depends a lot on the ingredients. Sweeter workpieces are obtained with the presence of honey and sugar. To activate the fermentation process, certain temperature conditions must be provided. Late varieties of apples that can withstand this treatment are best suited for soaking.

How to make pickled apples fast