How to cook soaked apples: 9 recipes

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

Soaked 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.

1. Prepare a wide-bottom enameled dish. Mix all kinds of leaves, divide the volume into 2 parts. Put one section on the bottom.
2. Rinse and dry the apples, send them on top of the sheet substrate. Cover with the second part. Prepare the marinade from water, sugar and salt, melt the crystals on the stove, cool the solution.
3. Pour it into a bowl with apples. Prepare the marinade so that it covers the entire surface of the apples. Install oppression, it can be made of a three-liter jar filled with water and a flat plate.
4. Leave the apples for 5-8 days, during which they will be soaked. Add the marinade periodically, as the fruits will absorb it.
5. After the specified period, send the dishes with fruits to the refrigerator, start eating after 1.5 months.

Soaked apples with mountain ash

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

1. Pour water into a pan, send to a stove and boil. Allow the liquid to cool, then add salt and granulated sugar. Dissolve the granules.
2. Pour mountain ash into another bowl, rinse the berries, transfer to a colander. The fluid must drain.
3. Rinse the apples now. Put them on the bottom of the enameled bucket in one layer, sprinkle with a small amount of mountain ash. Fill the dishes until all the ingredients are finished.
4. Fill the composition with the cooled marinade, place a load on top of the mass. To do this, put a flat dish, put a three-liter jar of water on it.
5. The fruits will absorb the solution, so the marinade must be added. After one week, the apples must be transferred to a cool place. Start tasting in 25-30 days.

Soaked apples with honey and lemon balm

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

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

Soaked apples with basil

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

1. Before starting the basic manipulations, make a solution for soaking. Pour water into a saucepan, add salt, add honey. Bring to a boil, when bubbles appear, reduce power to a minimum.
2. Pour the sifted flour, knead, wait for the granules to dissolve.Prepare a tub or bucket of enamel in which apples will urinate. Line the bottom with a currant leaf, place 3 rows of apples on top.
3. Arrange the fruit with fresh basil and mint, then make a few more rows. Continue packing, alternating fruits with greens. When the ingredients are over, fill the contents with a solution (it must be cooled down).
4. Build a yoke of a three-liter jar of water and a flat dish, suitable in diameter with the size of the capacity for soaking. Keep the apples for 10 days at a temperature of 15 degrees, then put them in the cold for another 3 weeks.

Soaked apples with sea buckthorn

• sea ​​buckthorn - 120 gr.
• apples "Antonovka" - 4.5 kg.
• pumpkin - 1 pc.
• water - 5 l.

1. Prepare a ripe pumpkin for further manipulations. Chop it, peel the seeds, chop into 3 * 3 cm cubes. Send to a pot or slow cooker, add water.
2. Cook the mixture over low heat until the composition turns into porridge. Stir well with a spoon so that the pumpkin breaks up into small grains.
3. Next, turn off the stove, mash the pulp to get a thick juice. The solution for soaking is ready, move on. Rinse sea buckthorn and apples, dry on towels.
4. Alternately lay the fruits in an enameled bucket in layers. When the ingredients are over, pour apples and sea buckthorn with cooled pumpkin juice.
5. Prepare the load by filling a three-liter jar with vodka. Cover the apples with a flat plate of suitable diameter, squeeze the dish with a container. Keep 1 week at room temperature, then take to cold.

Soaked apples with carrots and cabbage

• caraway seeds - 30 gr.
• white cabbage - 8 kg.
• carrot - 850 gr.
• filtered water - 4.5 l.
• salt - 245 gr.
• green apple - 4.6 kg.

1. Before the procedure, prepare a suitable dish for soaking. A wooden barrel, an enameled bucket or a basin is suitable. Crush small heads of cabbage, rinse and wipe the carrots.
2. Combine the vegetables together, add cumin, salt. Put a small part on the bottom, tamp with your palms. Place a portion of washed apples on top, alternate layers.
3. Now start cooking the brine. Pour water into an enameled bowl, pour salt. Some housewives add sugar, it all depends on personal preferences.
4. Boil the marinade until the grains dissolve. Let it cool, then pour into a pan with carrots, apples, cabbage. Install oppression, take it to a cool place (12-14 degrees). Start the tasting after 3 weeks.

Soaked apples with honey

• Antonovka apples - 9 kg.
• drinking water - 5 l.
• malleable honey - 400 gr.
• table salt - 55 gr.
• Melissa leaves - 60 gr.
• mustard powder - 35 gr.
• cherry leaves - 40 gr.
• blackcurrant leaves - 45 gr.

1. Pour potable water into a suitable pan. Send the liquid to the stove, pour salt. Bring the composition to a boil, wait for cooling.
2. Add mustard powder and honey to the warm mixture, mix thoroughly. In a pre-sterilized container, place a small amount of fresh leaves and apples, try to alternate layers.
3. The last row should consist of leaves. Pour the brine to the top, set the oppression. Put the container in a cool place. The cooking 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.

1. Pour water into a pan, put on a strong fire and bring to a boil. Add mustard powder, mix to eliminate lumps. Add salt and sugar.
2. Boil the marinade until the grains are completely dissolved. After that, turn off the brine, cool it to a temperature of 25-30 degrees.
3. Put the leaves of cherry on the bottom of the dish for soaking. Press the washed and dried apples from above. Pour marinade over the contents of the pan. Build oppression, wait 3 weeks.

Soaked apples in kefir

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

1. Rinse the apples thoroughly, get rid of fruits with various defects in the form of rot or mechanical damage. Next, send the fruit to a large volume enameled container.
2. Separately combine the remaining ingredients with each other, mix well. Pour apples with the resulting brine. Set the press on the container with the product, wait for cooking.

Take a look at the classic technology of soaked apples, vary the main recipe as you wish. Add any dense berries, for example, sea buckthorn, lingonberries, mountain ash. Add mustard powder, honey, currant or cherry leaves. Make a gourmet appetizer with chopped cabbage or carrots.

Video: recipe for soaked apples with red rowan