Every housewife wants to preserve a rich harvest of apples. There are many recipes for how to do this: cook jam, jam, dry, or just store in the basement. However, in all these cases, fruits lose most of their benefits. The best way to preserve Antonovka apples is by urinating.
Antonovka soaked apples - basic principles of preparation
Even our distant ancestors soaked apples for the winter. For this, fruits of acidic varieties were used: Slav, anise and of course Antonovka.
The first step is to prepare a container in which the fruit will be wetted. It is better, of course, if it is a barrel, but if you do not have it, you can use glass jars or an enameled pan. Wash thoroughly. Then poured with boiling water and dried.
In addition to apples, twigs and leaves of fruit trees or berry bushes, as well as spices, are used for urination.
Medium sized apples are picked. Fruits should not be damaged or wormholes. Apples are washed and placed in containers, shifting them with leaves and spices.
The brine is prepared according to the recipe. It mainly consists of sugar, spices and salt. In some cases, sugar is replaced with honey.
The resulting brine is poured over apples. A wooden circle is laid on top and crushed with a stone or other load.
Gradually, the brine will be absorbed into the fruits, so you will need to add boiled water in a few days.
The barrel is kept in the cellar for a month. After this time, you can eat fruit.
Recipe 1. Soaked Antonovka apples
Ingredients
filtered water - five liters;
fresh Antonovka apples;
sugar - 200 g;
currant and cherry leaves;
salt - 40 g.
Cooking method
1. Apples must be of such a size that they freely enter the jar. Wash and sterilize glass containers over steam. Dry.
2. Pour the right amount of water into the pan, add sugar and salt. Cook from boiling for five minutes. After that, remove it from the heat and cool the marinade.
3. Rinse the leaves of fruit trees and berry bushes and put them on the bottom of the prepared container. Fill the jar with apples, starting with larger fruits. Pour fruit to the top with chilled marinade. Cover the throat of the jar with gauze and leave it in a dark place.
4. After a couple of days, foam will appear on the surface. It must be removed. If necessary, add marinade. Fruits should be completely covered with liquid.
5. Close the jars with plastic lids and send them for a month to a cool place. After this time, apples can already be eaten, but the fruits will fully reach only after a couple of months.
Recipe 2. Soaked Antonovka apples with rye flour
Ingredients
ten kg of Antonovka apples;
rye flour - 200 g;
cherry and currant leaves;
sugar - 200 g;
boiled water - ten liters;
table salt - 150 g.
Cooking method
1. Select ripe, not too large apples without damage and wormholes. Wash and dry them thoroughly.
2. Rinse currant and cherry leaves. Wash enameled or glass containers and pour over boiling water. Put prepared leaves on the bottom. Put apples on top, then leaves again. Fill the container with apples, shifting them with leaves of cherry and currant. The last layer should be spices and leaves.
3. Pour salt, rye flour, and sugar into a pot of warm water. Stir until the dry ingredients are completely dissolved. Cool.
4. Pour the apples with brine. They should be completely immersed in liquid. Top with a plate and set a little oppression. Leave the apples in a dark place for a week, periodically adding boiled water.
5. After the allotted time, place the container with Antonovka apples in the cellar, and leave it there for a month and a half.
Recipe 3. Soaked Antonovka apples with prunes
Ingredients
filtered water - ten liters;
Antonovka apples - 20 kg;
salt - 50 g;
honey - half a kilogram;
bran - half a kilogram;
prunes - half a kilogram.
Cooking method
1. Wash and dry the apples. Fruits must be ripe without damage or signs of rot.
2. Pour bran and prunes with a liter of boiling water and mix thoroughly so that no lumps remain.
3. Dissolve salt and honey in nine liters of boiled water. Combine with bran mixture. Stir again.
4. Wash the apple barrel, pour boiling water over it and dry it. Fill the bowl with apples and fill them with honey marinade so that the fruits completely cover the fruits.
5. Install oppression from above and leave the container in a cool place. Remove foam from the surface periodically and add marinade. When the fermentation process stops, cover the container with a lid and put it into the cellar.
Recipe 4. Soaked Antonovka apples with cabbage
Ingredients
ten kilograms of late cabbage;
table salt - 600 g;
sugar - ten tablespoons;
six kilograms of apples Antonovka.
Cooking method
1. We free the cabbage from dried top leaves. We cut them into four parts and cut out the stump. Part of the cabbage is shredded in thin strips. Pour 200 g of salt into it and mix, slightly kneading with your hands. We chop the rest of the cabbage in small slices.
2. Wash and dry the apples. Fruits should not be damaged or rot.
3. Barrel or an enameled pan of mine, doused with boiling water and dried. We put fruits and cabbage mixed in a container. Pour each layer with chopped cabbage.
4. We put the pan with ten liters of water on the fire, pour in the remaining salt and sugar. You can add your favorite spices. As soon as the brine boils, remove it from the heat and cool.
5. Pour the contents of the container with chilled brine. We put cabbage leaves on top. We cover with gauze, cover with a wooden circle and set oppression. Leave for five days at room temperature, periodically adding boiled water. We pierce with a wooden rolling pin and mix slightly. Mold removed.
6. Transfer the container to a cool place for storage.
Recipe 5. Soaked Antonovka apples with mustard
Ingredients
Antonovka apples;
table salt - 100 g;
assorted leaves of apple, cherry and currant;
drinking water - ten liters;
dry mustard - 75 g.
Cooking method
1. We dilute mustard and salt in ten liters of water. To taste, add granulated sugar. Stir and place the pan on the fire. Bring to a boil, stirring occasionally. Then remove the brine from the stove and cool.
2. The capacity in which we will wet the apples, thoroughly wash, doused with boiling water and dried. We put assorted fruit and berries leaves at the bottom.
3. Apples are washed under the tap and dried. Fill the container with fruits, tightly pressing them to each other. Between the layers we put the leaves. Pour apples with brine. The liquid should completely cover the fruit.
4. Cover the contents of the container with a plate or a wooden circle. We install oppression from above, and leave for a week. From time to time we add boiled water and remove the foam. Then put the container in the cellar. You can eat apples after a month and a half.
Recipe 6. Soaked Antonovka apples with mint, basil and honey
Ingredients
currant leaves - two handfuls;
drinking water - ten liters;
basil - a large bunch;
flower honey - half a kilogram;
mint - a large bunch;
table salt - 170 grams;
rye flour - 150 grams.
Cooking method
1. Boil and cool the water to a warm state. Add salt, honey and flour to it. Stir until all the ingredients have dissolved. Leave the brine to cool completely.
2. On the bottom of a clean glass, wooden or ceramic container, lay the leaves of currant in one layer.
3. Select apples of small size. Wash and dry them. Rinse the basil and mint and place on a paper towel.
4. Place apples in a container, shifting each layer with mint, currant leaves and basil. The last layer should be greens. Cover the fruit with a plate and place a load on it.
5. Gently fill the contents with brine and let stand for a month. If necessary, add boiled water. Foam must be removed from the surface. Then place the container in storage in the cellar.
Recipe 7. Savory Antonovka soaked apples
Ingredients
Antonovka apples - a kilogram;
drinking water - one and a half liters;
cherry and currant leaves - 10 pcs.;
cinnamon - 3 g;
honey - 100 g;
five buds of cloves;
table salt - 7 g;
mustard seeds - 4 g.
Cooking method
1. Fruits and leaves are washed and dried.
2. We clean sterilized jars over steam and put apples in them, shifting them with cherry and currant leaves. Sprinkle with mustard seeds on top.
3. Dissolve salt in hot water, add cloves and cinnamon. When the brine is warm, add honey and mix until it is completely dispersed. Pour apples in jars with the resulting brine and close them with plastic lids.
4. We stand for a week, then send it to the cellar for storage.
Antonovka soaked apples - tips and tricks
- Leave the freshly picked apples to lie down for a couple of weeks and only then soak them.
- Apples should not be damaged or show signs of rot or wormholes.
- Do not use fallen apples for urination.
- Be sure to pour boiling water over the container in which you will wet the apples.
- Stack apples with stalks up. So they are better saturated with marinade and begin to wander faster.
- Make sure apples are always coated with marinade.
