The best recipes for pickled apples at home for the winter in a 3-liter jar, using the cold and hot methods

Pickled apples for the winter is an old recipe that was widely known and loved in Russia for quite some time. Some writers even dedicated stories to this delicacy. Today, pickled apples are appearing less and less frequently on the table, and this is a serious omission on the part of housewives. This product is low in calories, but contains vitamins and other nutrients comparable to fresh fruit. Let's figure out how to pickle apples at home and which recipes are best for this purpose.

How to soak apples at home

If you want to make pickled apples at home, keep the following points in mind:

1. For preparation, it is advisable to have a wooden barrel or tub, the bottom and walls of which will be covered with straw.
2. Before use, the straw is subjected to heat treatment by pouring boiling water over it.
3. The brine in which the fruits will be soaked should not be hotter than 30 ^OAt higher temperatures, the product will develop an unpleasant taste and a sharp, repulsive odor.
4. Each type of fruit should have its own container.

Preparing apples before starting the process

Preparation is a crucial process that will determine the final result. To ensure a successful preparation, adhere to the following rules:

1. Choose ripe fruits without signs of damage.
2. The fruit should be firm to the touch and taste sweet and sour. The acidity will help the fermentation process proceed steadily and vigorously, preventing the growth of harmful bacteria. The firm texture of fresh fruit will help the final product retain its shape, preventing it from becoming soft and unappetizing.
3. The following varieties are considered suitable for pickling: Antonovka, Slavyanka, white apple varieties, Titovka, Babushkino, Anis.

Important! The container you'll be using for cooking must be sterile. To ensure this, rinse it several times with water and thoroughly scald it with boiling water.

The best recipes for pickled apples

Below are various recipes for making the best pickled apples:

1. Basic recipe for winter.
2. Using mustard
3. With cabbage.
4. With rowan.
5. With honey and mint.
6. Cold method.
7. White filling.
8. In a barrel.
9. In a bucket.

Each recipe imparts a unique, rich flavor to the fruit.

A simple recipe for the winter

A basic recipe for quickly and easily soaking apples, a must-have for any homemaker. To prepare it, you'll need:

• salt – 3 spoons;
• water – 1 liter;
• 350 grams of sugar;
• apples – 1 bucket;
• Raspberry, cherry, and currant leaves. Sprigs are also acceptable.

Method of preparation:

1. The fruits are washed and then the stems are removed.
2. Place half of the prepared leaves on the bottom.
3. The fruits are placed in a container and covered with the remaining leaves.
4. We cook the marinade, adding salt and sugar to the water.
5. Dilute the prepared, cooled marinade with boiled water to the required volume and pour it over the fruits and leaves.
6. This recipe is designed for both a wooden tub and one 3-liter jar. It all depends on your budget.
7. The container with the fruits is infused for 7 days, during which you need to check the condition of the preparation and add marinade as needed.
8. After a week, the container is put away in a cool place, where it will take another forty-five days to reach readiness.

With mustard

To soak apples with mustard, you will need:

• 1 spoon of malt;
• mustard;
• granulated sugar – 20 grams;
• salt – 10 grams;
• water;
• cherry and currant leaves.

Cooking process:

1. Take a small container, put malt in it and pour in some boiling water.
2. Separately, dissolve salt and sugar in water.
3. Place the prepared leaves, coated with mustard, on the bottom of the container in which the fruit will be soaked.
4. Place the fruits on top of the leaves and pour in the marinade.
5. For a week, we put the container in a warm place and press it down with a weight.
6. After the expiration date, the container is put away in a cool place for 1.5-2 months.

Important! The fruit will absorb moisture, so check the moisture level at first and add more if necessary.

With cabbage

Ingredients:

• 6 kilograms of apples;
• 4 carrots;
• 8 kilograms of cabbage;
• 6 spoons of sugar;
• salt – 50 grams.

Cooking algorithm:

1. Prepare the carrots and cabbage. Peel and chop the carrots. Finely chop the cabbage.
2. Mix salt, sugar, cabbage and carrots.
3. The mixture is kneaded by hands.
4. Place the apples in the container, filling the remaining space with cabbage.
5. The fruits are covered with cabbage leaves on top.
6. We put the barrels in a warm place for fourteen days.
7. After the required period has passed, we put them away in the cellar for another month.

With rowan

Ingredients:

• rowan – 5 kilograms;
• apples – 5 kilograms;
• granulated sugar – 0.5 kilograms;
• salt – 100 grams;
• water – 10 liters.

Recipe:

• we lay out berries and fruits in layers;
• boil water with sugar;
• pour the cooled marinade into the container;
• we cover it with a cloth and put it under pressure;
• The filling is done for 40 days in a cold place.

With honey and mint

Compound:

• apples – 20 kilograms;
• honey – 300 grams;
• mint and cherry leaves – 30 pieces;
• salt – 150 grams;
• water – 10 liters;
• malt – 100 grams;

Prepare according to the following recipe:

1. Place half of the cherry leaves on the bottom of the dish.
2. Layer of fruits.
3. Layer of mint.
4. And so we alternate until the container is full.
5. The last layer is made of cherry leaves, covering them with a piece of gauze.
6. Boil water and add honey and spices to it.
7. The marinade is cooled and poured into a container.
8. We put oppression on top and put it in a warm place for one week.
9. After the expiration date, we put the container in the cellar or basement for a month.

Cold method

Compound:

• sweet apples – 5 kilograms;
• a glass of granulated sugar;
• water – 8 liters;
• salt – two tablespoons;

Preparation:

• boil water with salt and sugar;
• pour the cooled liquid into a container filled with fruit;
• We put a weight on top and put it away in the cellar for 1.5 months.

White filling

Prepare:

• fruits – 1 kilogram;
• sugar – 2 spoons;
• salt – 1 spoon;
• cherry leaves – 4 pieces;
• horseradish leaf – 1 piece;
• vinegar – 3 spoons.

Urination is carried out as follows:

• prepare containers;
• wash the fruits;
• we place leaves on the bottom, and then fill the container with fruits;
• we make pickles and pour them over the apples;
• We put the container away in a cool place for a month.

In a barrel

The preparation process is similar to the basic one, except straw is used instead of leaves. The barrel is stored in the basement under pressure for two months instead of one.

In a bucket

You can make soaked apples in a bucket using any of the recipes you like above. There are no special preparation steps.

Storage

At home, the prepared product is stored in the refrigerator, but at the dacha, a cellar is an excellent place. The product will retain its beneficial properties until summer, and in some cases, it can even last until the next harvest.