Soaked apples have been harvested for the winter by zealous housewives in large quantities. Commoners loved them, however, both the local and the metropolitan nobility did not refuse to enjoy a savory snack. There are many recipes for pickles, for every taste, as they say. Some of them will surely turn out to be useful for you.
"Bread" pickle
The first thing we offer you to try is soaked apples with rye flour. They have a very peculiar - bread - a pleasant aftertaste and aroma. Harvesting fruits according to this recipe is best done in oak barrels. Previously, they should be steamed with infusion of chamomile, which is an excellent disinfectant and will not allow mold to form on products. So that soaked apples with rye flour are strong and smell appetizing, the bottom of the container should be lined with a layer of cherry leaves or blackcurrant. And the fruits themselves, if they have just been removed from the tree, do not rush to preserve. They must lie down day 4 somewhere under a canopy on the street or in a cool corridor. Among the varieties that are usually taken for harvesting, the most delicious are Antonov soaked apples with rye flour. Yes, Antonovka is the undoubted leader. Good varieties of pepin, Calvin. And note: all fruits must be healthy, not affected by the moth and other pests.
How it's done
Now the important point: "brew" the dough for soaked apples with rye flour. To do this, pour flour into a enameled pan with a layer of about 10 centimeters, maybe a little less. Pour boiling water over it, stirring until smooth. Allow to cool. Please note: there should be a lot of dough. Soaked apples are covered with it - Antonovka or another variety of your choice. Lay a layer of fruit with tails up on the bottom of the prepared barrel, dough the gaps between them with a dough, then spread the apples themselves. Then again, the Antonovka layer and the test layer. At the end, pour the Antonovka soaked apples with the right amount of water, always cold. Both a well-maintained water supply and a well fit. Close the barrel. However, during the first few days, water needs to be periodically added, because apples quickly absorb it. After a week, close the barrel tightly and leave the apples to sour and reach the condition. After about a month and a half, open, take out, wash and eat: Antonovka according to this recipe is vigorous, tasty, juicy, in a word - what you need!
Sweet and sour treat
Soaked sweet and sour apples literally melt in your mouth . Recipe, home-made special secrets of fruit preservation are far from known to many. But for you they will be available! Wash the apple varieties already listed and aged after harvesting thoroughly in cold water. Arrange them in three-liter jars or large bottles to the very top. In jars, depending on the volume, pour from 3 or more tablespoons of sugar, pour cold water. And crush the fruits with chopsticks, inserting them into the necks of the bottles so that your apples soaked in marinade are well soaked. The recipe (each housewife has home technologies, but it’s better to follow the general recommendations) does not recommend putting salt in the fill. But a handful of peas of allspice and buds of cloves, sprigs of mint will come in handy. Close the filled cans with nylon lids and keep in a cool place. When the apples turn sour, you will really like their wonderful rich taste!
Special apples
Want to learn how to make soaked apples according to one of the most unusual recipes? They are so good because they are not only extremely tasty and healthy, but they are also suitable for food, except for fruits. After all, it is made from pumpkin juice! To prepare the product, oak tubs, non-chipped enameled buckets and pans are suitable. Place prepared, seasoned apples in neat rows. After each row, add pumpkin juice. How to make it, you ask. Believe me, any housewife can easily cope with this! You will need, of course, pumpkins, ripe and, preferably, sweet. Cut them into slices, remove the seeds. Chop the pulp into cubes, put it in a saucepan, pour in a little water and cook until completely soft. After the porridge, mash it in mashed potatoes and season apples with it. Cover the pan with preservation with a clean cloth, set the oppression on top. Keep apples in a cellar or other cool place. In a month and a half they will be ready.
Urination ordinary
Well, in the end, another useful recipe for making soaked apples is very easy. To implement it, you will need a lot of cherry leaves. Cover them with the bottom of the container where the apples will be stacked. Leave the canned fruits with the leaves so that they do not rub on the skin and crumple. Prepare a brine: 3 tablespoons of salt are taken for each liter of water, boil several times, adding to the taste of tarragon, basil, coriander, allspice, bay leaf. Then cool the brine and pour in the apples. Leave the canned food for a week at room temperature and top up periodically. After that, when the fermentation is over, cover the bowl with apples and keep it in a cool place. The apples are amazing!