Everyone knows that apples can be well kept fresh until mid-winter. But for this you need to choose special varieties and follow certain storage rules. If you do not have such an opportunity, we suggest trying to prepare soaked apples with mustard. A recipe may contain a variety of foods. But in principle, they are no different. The main thing is that such a delicacy turns out to be very tasty, and also useful. After all, the main feature of soaked apples is the preservation of all useful properties due to the lack of heat treatment.
Different ways of urinating
There are many recipes for soaking apples. The most delicious are usually apples in a barrel. But the easiest way is considered to be the soaking of apples in a tub with sauerkraut. In 7-14 days, apples will become incomparable.
There are quite a few different ways to make soaked apples with mustard. Recipes may or may not contain spices, but the main thing is to choose the right sort of fruit. It is necessary to use apples of late varieties. For example, Antonovka, anise, titovka, pepin. In addition, they must be medium-sized, well ripened, without any damage, not wormy and not rotten. Therefore, each fetus should be carefully checked. It will be a shame if one rotten apple ruins the whole ambassador. If, when preparing soaked apples, you follow all the necessary cooking standards, then in the cellar such a delicacy will remain until May. But as for the glaciers, their use will provide you with a favorite treat until the next fall harvest.
But we are interested in those methods of urination that can be used in our conditions. These include sugar, sour and simple urination. For this technique, hard fruit varieties are not immediately urinated, they are first allowed to mature for about two weeks. Regardless of the method, the urination process lasts approximately 30-40 days. But you need to periodically check the condition of the apples, add water if necessary, if the apples are bare. It is very important that the brine is always sufficient. But after the urination period, you can taste and serve apples.
Simple urination
If you decide to make soaked apples with mustard, the simple recipe that will now be described is just for you. You will need:
- water - 9.5 l;
- malt - 100 g;
- salt - 150 g;
- dry mustard - 120 g;
- sugar - 230 g.
The fruits are carefully washed before laying. Cover the bottom and walls of the dishes with scalded boiling water, wheat or rye straw. We do the same between rows of apples. The straw layer should be 0.6-1 cm. The top layer of fruits is also covered with straw, poured with brine and put under oppression. As you can see, it is very simple to cook soaked apples with mustard. Brine recipes are even simpler. So in our case, it is prepared easily. In boiling water, dissolve salt, malt, sugar, mustard. Cool and can use.
How to make malt
Decided to cook soaked apples with mustard? The recipe described above is based on the use of malt. What is it? How to cook it? So, malt is a sprouted grain of rye, wheat or barley, which are pre-dried and coarsely ground. And you need to prepare it like this: take 200 g of flour from such grains, dilute with a small amount of boiled cold water. Pour boiling water with two liters, stand for 10-15 minutes and filter. Such malt is used per 10 l of brine.
Soaked apples with mustard
The recipe involves the use, in addition to apples, of such products:
- sugar - one tbsp .;
- salt - 100 g;
- mustard powder - three tbsp. l .;
- water - 10 l.
First of all, we prepare the brine. Boil water, dissolve salt with sugar in it, dilute mustard, let cool. We take a suitable container, lay the straw litter on the bottom. In its absence, you can replace the leaves of cherry or currant, previously well washed. Tightly put fruits in a bowl, pour mustard brine, press down with oppression. The pickle should cover apples, as well as a circle with oppression.
Soaked apples with mustard, another fill recipe
This fill is slightly different from that described in previous recipes. To cook it, take:
- water - 10 l;
- sugar -100-300 g;
- salt - two tbsp. l .;
- mustard (dry) - two tbsp. l
Boil water with sugar, cool. Then put the mustard with salt, stir well so that they completely dissolve. And you can use this brine. If desired, sugar can be replaced with honey, only in this case it needs to be taken twice as much as sugar.
Soaked Antonovka
Consider another option, how to cook soaked apples. Antonovka with mustard urinates like that. We take:
- Antonovka - 5-6 kg;
- rye flour - 200 g;
- water - two buckets (20 l);
- salt - one tbsp. l calculated per liter of water;
- dry mustard - one tbsp. l (per liter of water);
- honey (sugar) - 300 g;
- rye straw - a large bunch;
- currant leaves - 20 pcs.
According to this recipe, the cooking time for apples is 30 days. Keep them in a cool place. During the first week we constantly check the level of brine and add it when necessary. So, how to cook soaked apples with mustard at home?
To prepare the syrup, stir the flour in cold water (boiled). Next, pour the flour mixture with two liters of boiling water, mix thoroughly, stand, strain. After that, dilute with cold water, add sugar, mustard, salt.
We put apples in an enameled bucket (if there is, then in a wooden tub) with branches up. We cover all layers with currant leaves or rye straw. Then pour brine so that it completely covers the apples. Put oppression on fruits from above.
Soaked apples with cloves and cinnamon
We also offer cooked soaked apples with mustard, the recipe of which, in addition to traditional ingredients, contains cloves and mustard. So, in this case we will use:
- a kilo of apples;
- 10 leaves of black currant;
- 10 leaves of cherry;
- 1.5 liters of water;
- one and a half tsp salts;
- about 100 g of honey (this is 4 tbsp. l.);
- 0.5 tsp mustard seeds;
- 5 pieces. cloves;
- 0.5 tsp cinnamon.
We select, according to the above rules, apples. Wash them. We put the fruit with the tails up in an enameled pan, so that they are located as densely as possible next to each other. We wash the leaves of currants and cherries well, we shift each layer of apples with them. To prepare the fill, put water on the fire, add honey, salt, cinnamon, cloves to it. Bring to a boil, remove the foam that honey forms. Turn off the fire, cool for 15 minutes. Pour apples with hot brine. Soaked apples will turn out to be tasty if they are completely covered with pouring.
We cover the apples with a plate, but without a load. It is very important that the apples are always under the fill and in no case float. We leave the pan with fruits for three days in the room. Room temperature will give them a little wander. Then we take them out to a cold room. Soaked apples will be ready in one and a half to two months.
Another variant of soaked apples with mustard
To prepare such soaked apples with mustard, as usual, we select apples without any defects, approximately the same size. Thoroughly wash them. This recipe allows you to soak the fruits in a wooden, glass and ceramic container. You can also use, if desired, liners made of food-grade polyethylene. However, we will not argue that the most delicious apples in wooden barrels are obtained.
We prepare such products:
- 10 kg of apples;
- leaflets of cherry, blackcurrant;
- tarragon.
As for the fill, it will be necessary:
- five liters of water;
- 125 g rye flour;
- half of Art. l mustard, sugar and salt.
Let's get started! Prepare the dishes. We sew a bag across the width of the dishes with a 20-centimeter long supply of natural white fabric. We put the bag in the container, lining tarragon (2 cm), blackcurrant and cherry leaves on the bottom. On the litter we place apples in two rows with the stalks up, then a layer of greenery, again apples, and so on until the container is completely filled.
Preparing the fill. We plant rye flour with water, add salt, mustard, sugar, pour boiling water, stir thoroughly, close the lid, let cool and brew.
Pour apples. We tighten and twist the ends of the bag, put a circle with oppression on top. We try what happened, after about 40 days.
Basics of storing soaked apples
To get high-quality fragrant soaked apples with mustard, first, after pouring the solution, they need to be installed in a warm place (temperature 15-20 degrees) and held for 5-7 days. This is necessary to create favorable conditions under which lactic acid fermentation will accelerate . Then they are stored in a room with a temperature regime of 0-5 degrees. As a rule, you can eat apples after 35-40 days. But there are recipes with a slight deviation from this time interval in one direction or another.