Soaked apples from barrels are a delicious harvest for the winter. Harvesting fruits by the method of fermentation in Russian cuisine has been known since time immemorial, but even now they can be prepared at home - it is necessary to prepare the necessary ingredients and capacity. The article provides good, proven recipes and spells out the technology of how to cook them correctly.
Selection and preparation of ingredients
Green apples of late ripening are suitable for urinating in a barrel. Traditionally, Antonovka is considered the best. Fruits of the varieties Semerenko, Titovka or Zelenka are also suitable. Select intact fruits that have been carefully removed from the branches. Immediately before cooking, the fruits are washed and dried - remove the stalks and peel is not necessary.
Do not soak apples immediately after harvesting. Before laying in pickling containers, allow the fruit to lie down for 2 weeks in room conditions.
Soaked Apple Recipes
Urination is an old way of preparing fruits for the winter, similar to harvesting pickled vegetables. There are many recipes for soaked apples. Below are the methods of urination - classic, with mustard, mountain ash, mint and honey. All of them can be performed at home.
Regardless of the choice of recipe, the fruits should be soaked in wooden tubs or barrels. If there is no access to this type of container, you can use a bucket or enameled container. In an apartment environment, it is advisable to cook in banks - in this case, the amount of ingredients is proportionally reduced.
The number of servings in the recipes is based on the calculation: 1 portion - 100 grams.
Classic recipe
200 l barrel 30 minutes / 2 months
cherry leaves
big bunch
currant leaves
big bunch
Energy value per 100 g:
Lay on the bottom of the barrel part of the leaves of cherry and currant.
Next, place the fruit with the stalks down, interspersing them with the remaining leaves.
Stir in salt and rye flour in boiled cooled water.
Pour the fruit with the resulting wort.
Cover the top layer of fruit with a wooden circle or a suitable dish, set the oppression (stone, weight) and leave for 2 months.
Lay on the bottom of the barrel part of the leaves of cherry and currant.
Next, place the fruit with the stalks down, interspersing them with the remaining leaves.
Stir in salt and rye flour in boiled cooled water.
Pour the fruit with the resulting wort.
Cover the top layer of fruit with a wooden circle or a suitable dish, set the oppression (stone, weight) and leave for 2 months.Video recipe
Important! According to old technology, rye straw is laid on the bottom and on the walls of the barrel, which must first be scalded with boiling water, due to which the fruits acquire a pleasant aroma and taste.
Green mustard apples
barrel for 20,040 minutes / 1.5 months
Energy value per 100 g:
- Make mustard wort. To do this, in a saucepan, mix water and sugar, boil and leave to cool. Into the cooled liquid enter salt and mustard, mix.
- “Close” the bottom of the barrel with cherry leaves.
- Place the fruits in the barrel.
- Pour the fruit with a mustard must cooled and crush it with oppression.
- Leave for 1.5 months in a dark, cool place.
With mountain ash
170 l drum 30 minutes / 5 weeks
Energy value per 100 g:
- Pour water into the pan, bring to a boil and refrigerate.
- Add sugar and salt, mix.
- Put apples and mountain ash in a container for soaking.
- Pour the fruit with a cooled marinade.
- Crush the ingredients with oppression.
- Leave the salting for a week in a warm place.
- After the specified period has passed, transfer the container to a cool room and leave it for another month.
Did you know? In ancient Russia, three types of urination were distinguished: simple, sour and sugar. Simple recipes involved only rye flour and salt. To prepare the acidic variation, the apples were soaked with vegetables, such as cabbage. Honey was added to sugar products, and later sugar.
With mint
200 l drum 30 minutes / 1 month
mustard powder
2 tbsp. l
mint leaves
three large beams
Energy value per 100 g:
- Place the fruit in a bowl, alternating with mint leaves.
- Place the mint on top.
- In a separate bowl, mix sugar, mustard powder and salt in water.
- Pour the fruit with brine.
- Cover salting with oppression and leave to soak for 1 month.
With mustard and honey
barrel for 220 l30 minutes / 1 month
mustard powder
12 tbsp. l
Energy value per 100 g:
- Place the fruit firmly in the urine container.
- Sprinkle the fruit with mustard powder.
- Pour water into a separate pan, heat the liquid to + 50 ° C and dissolve honey in it.
- Pour the apples with the obtained honey water.
- Crush the fruits with oppression and leave for 1 month to soak.
Storage Features
Harvested by urination in late autumn, the products are stored in the cellar until May. If you pack the fruits in jars and store in the refrigerator, the shelf life of the workpiece is extended to one year. “Hold” soaked fruits should be in must or brine.
Did you know? In Scandinavian mythology, apples were considered the source of the immortality of the gods and eternal youth. The fruits were guarded by the goddess Idunn.
Preparing soaked apples is not difficult if you carefully study the technological process of such fruit harvesting. Responsibly choose the variety, prepare all the ingredients and containers, read about the subtleties of soaking - and the snack will surely turn out to be tasty and aromatic.
