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How to make soaked Antonovka apples in jars. Traditional Russian recipe for soaked apples at home

Soaked apples are a tasty and healthy product. Due to special technological processing, a lot of useful vitamins and minerals are retained in the composition. Experienced housewives, through trial and error, developed their own recipes for soaking fruits.

Pickled apples: a classic of the genre

granulated sugar - 330 gr.
apples of the Antonovka variety - 10 kg.
salt - 60 gr.
cherry leaves - 40 gr.
cherry leaves - 30 gr.
currant leaves - 40 gr.

Prepare a wide-bottomed enamel-coated bowl. Mix all types of leaves, divide the volume into 2 parts. Place one section on the bottom.
Wash and dry the apples, place them on top of the sheet substrate. Cover with the second part. Prepare a marinade from water, sugar and salt, melt the crystals on the stove, cool the solution.
Pour it into the bowl with the apples. Prepare the marinade so that it covers the entire surface of the apples. Install the oppression; it can be made from a three-liter jar filled with water and a flat plate.
Leave the apples for 5-8 days, during which time they will soak. Add marinade periodically as the fruit will absorb it.
After the specified period has expired, place the dishes with fruit in the refrigerator and start eating after 1.5 months.

Soaked apples with rowan berries

apples - 17-18 kg.
granulated sugar - 480 gr.
drinking water - 10 l.
salt - 45 gr.
rowan berries - 2 kg.

Pour water into a saucepan, place on the stove and boil. Let the liquid cool, then add salt and granulated sugar. Dissolve the granules.
Pour rowan into another bowl, rinse the berries, and place in a colander. The liquid should drain.
Now rinse the apples. Place them on the bottom of an enamel bucket in one layer, sprinkle with a small amount of rowan. Fill the bowl until all the ingredients are gone.
Pour the mixture with the cooled marinade, place a weight on top of the mixture. To do this, place a flat dish and place a three-liter jar of water on it.
The fruits will absorb the solution, so the marinade must be added. After one week, the apples should be moved to a cool place. Start tasting in 25-30 days.

Soaked apples with honey and lemon balm

drinking water - 9-10 l.
salt - 130 gr.
Linden honey - 250 gr.
rye or wheat flour - 90 gr.
apple (any variety) - 16 kg.
currant leaf - 70 gr.
dried lemon balm - 30 gr.
cherry leaves - 30 gr.

Rinse the apples. Prepare an enamel bucket, line it with 1/3 of the total volume of leaves (currants and cherries). Next, lay out the fruits in 3 rows, place some of the dried lemon balm on top of them.
Continue alternating until all ingredients are gone. Start preparing the brine. To do this, boil water with honey, salt and flour, cool, and pour the marinade into the contents of the bucket.
Then place pressure on the apples. It is easy to build from an ordinary flat dish and a three-liter jar filled with ordinary water. Soak the apples for 3 weeks at a temperature of 14-17 degrees.

rye flour - 145 gr.
water (passed through a filter) - 9 l.
fresh basil - 40 gr.
fresh mint - 35 gr.
currant leaves - 45 gr.
rock salt - 155 gr.
Linden honey - 460 gr.

Before you begin the main manipulations, make a soaking solution. Pour water into a saucepan, add salt, add honey. Bring to a boil; if bubbles appear, reduce heat to low.
Add the sifted flour, knead, wait until the granules dissolve. Prepare a tub or bucket of enamel in which the apples will urinate. Line the bottom with a currant leaf and place 3 rows of apples on top.
Top the fruit with fresh basil and mint, then make a few more rows. Continue packing, alternating fruits with herbs. When the ingredients run out, fill the contents with the solution (it must be cooled).
Build a bend from a three-liter jar of water and a flat dish suitable in diameter with the size of the container for soaking. Keep the apples for 10 days at a temperature of 15 degrees, then refrigerate for another 3 weeks.

Soaked apples with sea buckthorn

sea buckthorn - 120 gr.
“Antonovka” apples - 4.5 kg.
pumpkin - 1 pc.
water - 5 l.

Prepare the ripe pumpkin for further manipulation. Chop it, peel it from the seeds, chop it into cubes measuring 3*3 cm. Place it in a saucepan or slow cooker, add water.
Cook the mixture over low heat until the mixture turns into porridge. Stir well with a spoon so that the pumpkin breaks up into small grains.
Next, turn off the stove and mash the pulp to get a thick juice. The soaking solution is ready, let's move on. Wash the sea buckthorn and apples and dry on towels.
Alternately place the fruits in an enamel bucket in layers. When the ingredients are finished, pour the cooled pumpkin juice over the apples and sea buckthorn.
Prepare the load by filling a three-liter jar with water. Cover the apples with a flat plate of suitable diameter and press the dish down with a container. Keep at room temperature for 1 week, then refrigerate.

Pickled apples with carrots and cabbage

cumin - 30 gr.
white cabbage - 8 kg.
carrots - 850 gr.
filtered water - 4.5 l.
salt - 245 gr.
green apple - 4.6 kg.

Before starting the procedure, prepare suitable containers for soaking. A wooden barrel, enamel bucket or basin will do. Chop small heads of cabbage, rinse and wipe carrots.
Combine the vegetables with each other, add cumin and salt. Place a small portion on the bottom and press down with your palms. Place some of the washed apples on top, alternating layers.
Now start preparing the brine. Pour water into an enamel bowl and add salt. Some housewives add sugar, it all depends on personal preference.
Boil the marinade until the grains dissolve. Let it cool, then pour it into a saucepan with carrots, apples, and cabbage. Install the oppression, take it to a cool place (12-14 degrees). Start tasting after 3 weeks.

“Antonovka” apples - 9 kg.
drinking water - 5 l.
viscous honey - 400 gr.
table salt - 55 gr.
lemon balm leaves - 60 gr.
mustard powder - 35 gr.
cherry leaves - 40 gr.
black currant leaves - 45 gr.

Pour drinking water into a suitable sized pan. Place the liquid on the stove and add salt. Bring the mixture to a boil, wait until it cools.
Add mustard powder and honey to the warm mixture and mix thoroughly. Place a small amount of fresh leaves and apples in a pre-sterilized container, try to alternate layers.
The last row should consist of leaves. Pour in the brine to the top, set pressure. Place the container in a cool place. The preparation process can take up to 1.5 months.

Soaked apples with mustard powder

salt - 90 gr.
drinking water - 9 l.
granulated sugar - 240 gr.
cherry leaves - 60 gr.
mustard powder - 80 gr.
apples - 18 kg.

Pour water into a saucepan, place over high heat and bring to a boil. Add mustard powder and stir to eliminate lumps. Add salt and sugar.
Cook the marinade until the grains are completely dissolved. After this, turn off the brine and cool it to a temperature of 25-30 degrees.
Place cherry leaves on the bottom of the soaking dish. Place pre-washed and dried apples on top. Pour the marinade over the contents of the dish. Build an oppression, wait 3 weeks.

Soaked apples in kefir

kefir - 300 ml.
filtered water - 8 l.
dry mustard - 70 gr.
ripe apples - 15 kg.

Wash the apples thoroughly, get rid of fruits with various defects such as rot or mechanical damage. Next, place the fruit in a large enamel container.
Separately, combine the remaining ingredients and mix well. Pour the resulting brine over the apples. Place the press on the container with the product and wait for it to cook.

Take a closer look at the classic technology of pickled apples, vary the basic recipe at your discretion. Add any dense berries, for example, sea buckthorn, lingonberries, rowan. Add mustard powder, honey, currant or cherry leaves. Prepare a delicious appetizer with shredded cabbage or carrots.

Video: recipe for pickled apples with red rowan

Once upon a time, every family had its own recipe for pickled apples. Housewives fermented and soaked them, and stored them in cellars until spring. Quite often this sweet and sour spicy delicacy was served at the table. Soaked apples enrich the body with vitamins and calcium, improve digestion, and strengthen the immune system.

Wetting or fermenting apples is the process of converting starch into alcohol and lactic acid, so the apples must not only ripen completely, but also lie in a warm room after harvesting for starch to form. Not everyone knows how to make soaked apples at home, but it’s very simple, you just need to choose the right raw materials, containers, and spices.

Fruits are taken of medium size, preferably identical, without damage. Late - autumn or winter varieties are best suited; summer ones are less common. Anise, Pepin, Antonovka with thick skin and firm pulp without chemical treatment would be an excellent choice. It is better to ferment whole fruits; cut ones will look less aesthetically pleasing, the pulp will spread, but they will cook much faster. The fruits are sorted and washed thoroughly. Fallen, crushed, worm-eaten ones are discarded immediately.

The ancient method of fermentation involves the use of a barrel, preferably oak, but it can be made of other wood. It is first soaked, then washed with hot water, rinsed with a soda solution, then with clean boiling water, and then dried. But at home in a city apartment, it is possible to prepare pickled apples in a pan, bucket, or jar. The main thing is that the dishes are made of glass, ceramics or enameled. It is thoroughly washed with soda and rinsed with boiling water.

If leaves, herbs or straw are used, they also need to be washed, doused with boiling water, and dried before use.

Video “A simple recipe for soaked apples”

From this video you will learn how to quickly prepare delicious soaked apples at home.

Traditional recipe for soaked apples in a barrel

Soaked Antonovka apples, prepared at home, can not only delight you with their taste all winter, but also strengthen the body with vitamins, since their amount (especially vitamin C) will even increase if you soak the fruit correctly.

The simplest recipes require the presence of salt and sugar in the brine, and you can enhance the taste and aroma using a variety of additives: spices, herbs, leaves, berries, vegetables.

Sour with cabbage

The sour version of apples is great if you ferment them with white cabbage. To do this take:

2 kg cabbage;
1.5 kg apples;
1 large carrot;
1.5-2 tbsp. l. salt;
1 tbsp. l. Sahara.

The cabbage is cut into thin strips, the carrots are grated on a coarse grater, the vegetables are sprinkled with sugar and salt, they are kneaded thoroughly - everything happens as if just sauerkraut is being prepared. Then put cabbage on the bottom of the dish, pressing it tightly, on top - apples (tails up), then another layer of cabbage, then a layer of apples, and so on until the very top.

Place a wooden circle or plate on the last layer of cabbage and apply pressure. This semi-finished product is kept at room temperature for a couple of days, and then put away in the cold. You can put it on a dish and serve it in a month.

Sweet with honey

The sweet version has a large amount of sugar, but it is better to make it with honey - it’s tastier and healthier. Antonovka or fruits of another variety with sourness are placed in a bowl with the stalks up, each layer interspersed with leaves of black currant, cherry, raspberry (the bottom must be covered with leaves). The required amount of brine is poured on top and oppression is placed.

To make brine, you need to boil water, then dissolve salt, honey, rye flour (or malt). For 5 liters of water take 70-80 g of salt, 75 g of rye flour, 150 g of honey. Dissolve, then cool before pouring. If you keep the fruit at a temperature no higher than +17 °C, then in a month and a half the dish will be ready.

How to soak apples in jars for the winter

To make a vitamin apple reserve for the winter, you need to prepare large glass jars (three-liter ones are quite suitable). When they dry after being treated with boiling water, currant, raspberry or cherry leaves are placed on the bottom, apples are placed on top in dense layers, filled with brine, and closed tightly with a lid (plastic can be used). In a month and a half you will get very tasty apples. They need to be kept all this time at a temperature of +15 to +18 °C, and the finished ones can be stored in the cold.

Salted fruits can be preserved if it is not possible to keep them in the cellar. They are treated like pickled cucumbers (by the way, some people like to pickle them together): when the apples are ready, the brine is drained, brought to a boil, the fruit is poured over it again, the lids are rolled up, turned upside down, and wrapped in a blanket until it cools completely.

Variant of soaked apples in a bucket

An enamel bucket can be used instead of a barrel. It is washed thoroughly, the bottom is covered with leaves, grass or straw, apples are placed tightly on top, filled with brine, and covered with a clean cotton cloth or a piece of gauze. A wooden circle or plate is placed on top, and pressure is installed - it can just be a jar of water.

To accurately find out the amount of liquid, you need to fill the apples with clean cold water, then drain it and prepare a brine in it.

After 4-6 weeks, when the dish is prepared (the process is not very fast), the bucket can be transferred to the cold or the apples can be put into jars and put in the refrigerator.

Original recipes for soaked apples

If you have successful experience with pickles, then you can experiment yourself, but for now here are a few successful original recipes.

Pickled apples with straw and rosemary

Ingredients:

5 kg apples;
3 liters of water;
100 g sugar;
40 g salt;
5 sprigs of rosemary;
3-4 bay leaves;
300 g wheat straw.

The bottom of the dish is covered with straw, apples are placed on top in layers, interspersed with straw, rosemary, lava leaves, and there should also be straw on top. A pressure is placed on top and poured with cooled brine made from water, salt, and sugar. Take it to a cool room.

Fruits cooked with straw have a delicate aroma and a pleasant golden color.

Soaked Antonovka with cinnamon, mint and cloves

Strong Antonovka turns out very tasty if you soak it with cinnamon, cloves and mint.

For cooking you will need the following products:

2 kg apples;
2.5-3 liters of water;
1 cinnamon stick;
2 tbsp. l. malt;
6 cloves;
2 sprigs of mint;
5 tbsp. l. honey;
2 full tsp. salt.

Place apples tightly in a bowl, placing mint, cinnamon, and cloves between them. If the dishes allow it, set pressure, fill it with brine, and simply cover the jars with lids.

To make brine, boil water with malt for 10 minutes, then dissolve salt in it, cool it to +60 °C, dissolve honey. The completely cooled liquid is poured over the fruit.

Sourdough of apples in kefir

A very interesting way to sourdough without salt and sugar. For 5 kg of apples you will need 3 liters of water, 0.5 tbsp. l. dry mustard, 300 ml kefir.

Densely packed fruits are poured with cold water with kefir and mustard; it should completely cover the fruits. Place gauze on top and apply pressure. The dishes are left in a cool place.

Soaked apples are cooked at a temperature of +14 to +20 °C; if it gets colder, the process slows down; if it gets warmer, there is a danger of bacterial growth. This needs to be monitored closely. Foam and mold must be regularly removed from the brine, the cloth must be washed daily with soap, and the circle (or plate) and pressure must be washed weekly.

Fruits actively absorb water, so you will have to add brine if they end up on top, so it’s better to save the excess.

It will turn out delicious even if you use only salt and sugar, but it is useful to add other ingredients - the dish will only benefit from this.

The most common way to prepare apples for the cold season is to soak them. You can prepare this traditional Russian dish at home or at the dacha. Now you will learn how to make pickled apples so that you can enjoy their impeccable taste in winter.

Fruit in a barrel recipe

To prepare in such a container, stock up on the following products:

Antonovka apples - 5 kg;
granulated sugar - 250 g;
rye flour - 200 g;
salt - 50 g;
cherry and currant leaves - 40 pcs.;
water - 5 l.

Cooking method:

A simple recipe for preparing fruits

How to make soaked apples using a minimum of ingredients? For this method you will need the following elements:

apples - 10 kg;
boiled water - 5 l;
sugar - 0.2 kg;
salt - 40 g.

Cooking method:

Wash the ripe fruits and place them in clean 3-liter jars.
Stir sugar and salt in warm boiled water, and then set the pan aside to allow the contents to cool completely.
Fill the apples with the solution and cover with plastic caps, and then place the bottles in a warm place. Soaked apples in jars should ferment for about 4 days.
After the time has passed, move the containers to the cellar; within a month you can enjoy the taste of the Russian traditional dish. This recipe for soaked apples for the winter is quite simple, and it uses a minimum of ingredients, so you can make the preparation this way without any problems.

Fruits with mint

This option will require the following components:

A traditional Russian delicacy is soaked apples in a barrel. Read the recipe for this dish below.

Rinse fruits and twigs with water.
Boil water and then cool to a temperature of 45 degrees. Add honey, salt, flour and stir all ingredients. Leave the solution to infuse for 3 hours.
After the time has passed, start placing the ingredients in the bottles according to this principle: put one part of mint sprigs on the bottom, then a layer of apples, then again perennials, fruit on top - and so on until the end. You can get soaked apples in jars if you fill them with prepared wort and close the containers with clean plastic lids.
Keep the fruit at a temperature of 15 degrees for a month.

Preparation with the addition of cinnamon and mustard

This method is suitable for those housewives who like to experiment. The recipe for soaked apples for the winter is described below, but first let’s get acquainted with the ingredients for preparing it:

Despite the fact that there are a lot of ingredients for this cooking method, this recipe for pickled apples for the winter is quite simple, and any housewife can make it.

Rinse the fruits under running warm water.
Place the leaves in a clean enamel pan and then carefully identify the apples.
Prepare a spicy solution: pour water into another pan separately and set it on the gas to boil. Add honey, mustard, cloves, cinnamon and salt to the saucepan, and when the whole mixture boils, remove the resulting foam and turn off the burner.
Pour the slightly cooled solution over the prepared apples so that they are completely immersed in the liquid.
Cover the pan with a plate to prevent the fruit from floating up, and leave the container with the contents in the room for three days.
After three days, move the saucepan to the refrigerator, and only after 2 months you can taste the soaked apples.

Harvesting method with rowan

How else can you cook soaked apples in a barrel? The recipe with the addition of bitter berries is simple, and to implement it you will need the following ingredients:

apples - 10 kg;
rowan - 1.5 kg;
honey - 250 g;
boiled water - 5 l.

Cooking method:

Wash fruits and berries under water so that no dirt or extra leaves remain on the products.
Place the apples and rowan berries evenly in a wooden barrel.
Dissolve honey in boiled warm water, and when the liquid has cooled, pour it over your preparation, cover it with a clean cloth on top and press it down with a weight.
Place the container in a warm place for fermentation for 3 days, and then move it to the cellar. The soaked apples in a barrel, the recipe for which was just described, will be ready only in 1 month, and then you will be able to enjoy the taste of this traditional Russian dish.

Choose whole fruits for urination, not crushed or wormy.
For this method of harvesting, you need to choose varieties with juicy pulp and sour taste, for example “Antonovka”, “Anise”, “Titovka”, “Pepin”.
Always make sure that the soaked apples are covered with must, otherwise they will simply go bad.
During the soaking process, mold may appear on top of the barrel; it must be removed regularly so as not to spoil the taste of the fruit.

Now you know how to make soaked apples and what preparation methods you can use. To ensure that your fruit tastes good, choose the right varieties, follow the proportions in preparation and monitor the holding time.

Well, who doesn't love pickled apples? You can count such people on your fingers. In order for this yummy to turn out, you don’t need to make unrealistic efforts. Preparing soaked apples is very simple, even in ordinary glass jars. If desired, you can use barrels or buckets. In any case, the result will be amazing.

Preparing soaked apples is very simple, even in ordinary glass jars

To prepare such aromatic and juicy fruits, you do not need a huge amount of spices and all kinds of additives. Even with the most minimal composition, the apples turn out so tasty that they cause real admiration.

Products:

9 kg apples;
0.45 kg sugar;
55 gr. Sahara;
75 gr. mint, raspberry, currant leaves.

Preparation:

Wash the fruits, remove the stems and leaves.
Place leaves, apples and all remaining branches into a container for future preparation.
The next step is to prepare the marinade. Pour a liter of water into a saucepan, mix it with sugar and salt, and boil.
Cool the marinade, add cold water and pour into a container with apples.
Place pressure on top and add the prepared marinade over the next seven days.
After this, leave for at least a month and a half in a cool place.

Important! It is necessary to choose exclusively sweet varieties of apples if you plan to store the finished product for a long time. In the same case, if long-term storage of the workpiece is not expected, you can use fruits of any varieties that are currently available.

Pickled apples at home (video)

How to wet Antonovka for the winter

Antonovka is an ideal variety of apples that not only can, but also need to be soaked. It is these fruits that acquire a special taste during the classical harvesting process. Despite such a harsh method of preparing them, they not only do not lose their characteristic features, but also acquire a special flavor note.

Products:

4.6 kg Antonovka;
18 gr. currant leaves;
12 gr. mint leaves;
18 gr. cherry leaves;
9 liters of water;
0.35 kg of honey;
0.15 kg salt;
0.1 kg rye flour.

Antonovka is an ideal variety of apples that not only can, but also need to be soaked

Preparation:

Place the washed leaves at the bottom of the barrel.
Place apples on top of them, alternating them with the same leaves.
Press down everything from above with pressure.
Mix honey, salt and flour in warm water, cool this liquid completely.
Then pour it into the container with apples.

Leave for at least one and a half months in a warm place.

How to make soaked apples in a bucket: a simple recipe

Many housewives to this day think that apples can only be prepared in a special barrel. It is for this reason that people are afraid to wet apples themselves. In fact, in the process of preparing them, you can use absolutely any container, even an ordinary bucket. Accordingly, difficulties simply cannot arise during procurement.

Products:

8 liters of water;
6.5 kg apples;
0.55 kg rye flour;
0.1 kg rye straw;
0.1 kg mustard;
0.1 kg salt.

Many housewives to this day think that apples can only be prepared in a special barrel

Preparation:

Stir boiling water with mustard.
Brew rye flour and stir well to avoid the formation of lumps.
Add salt, prepared flour and mustard to cold water.
Line a bucket with straw and place apples on top, pour in brine and place a weight on top.

Leave in a cool place for at least a month.

How to cook soaked apples in jars

The easiest and most convenient way to ferment apples is, of course, in jars. The procurement process comes down to the most basic steps. It’s simply impossible to imagine faster cooking. It is very convenient to store fruits, since you just need to move them into the refrigerator after finishing their soaking.

Products:

8.5 kg apples;
11 liters of water;
0.15 kg sugar;
0.15 kg salt.

The easiest and most convenient way to ferment apples is, of course, in jars

Preparation:

Fruits must be washed and immediately placed in jars.
Mix water with salt and sugar.
Pour the resulting liquid into jars.
Cover the workpieces with nylon covers.
Place the container in a warm place for a month and a half.

Important! You need to harvest only whole fruits, without rot or any other damage. If this rule is not followed, the workpiece will simply deteriorate before it is properly prepared.

Pickled apples for the winter: the best recipe

Sauerkraut is revered in every home. It is prepared in various ways and all kinds of berries and vegetables are added to the composition. But few people can even imagine this product in combination with apples. This is despite the fact that pickled apples acquire an unusual but surprising taste when combined with an ordinary vegetable. You don’t even have to do anything really to make the soaked fruits so tasty and aromatic.

Products:

2.9 kg apples;
4.2 kg cabbage;
0.25 kg carrots;
55 gr. Sahara;
35 gr. salt.

Sauerkraut is revered in every home, and in combination with apples it becomes many times better

Preparation:

The cabbage needs to be washed, damaged top leaves removed, and finely chopped.
Wash the carrots too and immediately peel them, chop the root vegetable on a grater.
Mix the vegetables and crush them a little with your hands, add sugar and salt.
Transfer to a container in which you will later ferment foods, apples.
Be sure to put the cabbage there too, filling all the free space with this vegetable.
Dissolve a spoonful of sugar and salt in a small amount of water.
Pour the brine into the container.
Cover everything with whole but washed cabbage leaves.
Place pressure on top of them.

Keep the workpiece at room temperature for about 14 days, then move it to a cooler place for the same period of time.

How to cook soaked apples with sea buckthorn in pumpkin juice

In this case, apples are much more flavorful than pears. Salting them correctly using this method is not at all difficult. Difficulties may arise only with the preparation of pumpkin juice, but there are no inexplicable subtleties or tricks in this procedure. There is no need to add additional salt to the fruits; they absorb everything they need from the components adjacent to them.

Products:

3.9 kg apples;
0.15 kg sea buckthorn;
0.85 kg pumpkin.

Preparation:

All products must be washed and dried.
Place the fruits in a container in which the salted fruits will be stored, sprinkle with sea buckthorn.
Peel the pumpkin, remove all the seeds from it with a spoon, cut into pieces and boil in a minimum amount of water.
After softening the pulp, cool the broth and immediately pour it into a container with the rest of the products.
Press down the fruits with a heavy weight and keep them under it for a week.
After this, move the container to the cellar.

Pickled apples (video)

Pickled apples are an original Russian preparation. In this way, fruits were stored until the coldest weather many years ago. Despite the fact that the recipe is already ancient, the preparation is still very popular to this day. Of course, apples can be stored fresh in the cellar, but when they are soaked, they become even more delicious and at the same time remain as healthy as possible. Everyone, young and old, will eat this preparation with pleasure, since the pleasantly crunchy, slightly sour fruits simply cannot leave anyone indifferent.

Urine is an old canning technology whose simplicity and reliability can only be admired. But even more surprising than the technology itself is its result - the exquisite, noble taste of pickled fruits and berries, which in its piquancy can be compared with expensive aged cheeses, and in its subtlety - with old vintage wines. Soaked apples are a little reminiscent of kvass - they are just as invigorating, just as refreshing, they also explode with small air bubbles and give lightness to a stomach weighed down by fatty foods.

If you do everything carefully when laying apples, and during their storage you are not lazy to carry out simple prevention against souring and mold, then the apples will be stored clean and fragrant until the time when the fruits of the new harvest make their claim to a place in the cellar.

Pickled apples for the winter are an old Russian tradition. At home, apples are soaked in barrels, buckets and jars. It is clear that barrels are the “home environment” of a villager; for a city dweller, buckets and jars are relevant. I will soak in buckets, choosing a compromise option, but the essence of the technology is the same for both a bucket and a jar. And this essence is classic, “barrel”.

Ingredients

salt 1 tbsp. l. with a small slide
sugar 1 tbsp. l. with a small slide

How to wet apples for the winter

There are several options and many variations of soaking apples for the winter, which differ in the layer of fruit, the composition of the brine and storage conditions. I will give probably the simplest of them, because a city dweller will not have either an oak barrel or rye straw, but this does not mean that in the city it is impossible to soak apples for the winter. At the same time, as the recipe progresses, I will make notes for those who can still obtain equipment that is rare today.

So, first we select and prepare apples. It's best, it's safest to wet apples of the Antonovka variety. Pepin Lithuanian (Pepinka) is also suitable. and some other hard winter or mid-grade varieties.

If you plan to store soaked apples for a long time, they should be freshly picked. If you need a quick starter, let it sit in a box for a week or 10 days.