Source: Strannik9211, AdobeStockWhen summer brings a generous apple harvest, a natural question arises – what to make with them? There are many preservation options, and one of the most interesting is soaked apples. They perfectly complement a pickle platter, are very easy to make, and store for quite a long time. Take note of our 10 recipes!
1. Soaked Apples in a Jar
Source: dzen.ruA basic recipe that you can enhance with spices to your taste.
You will need: 4 kg apples, 250 g sugar, 40 g salt, 5 l water.
Preparation: Wash and arrange the apples in sterilized jars. Boil water with salt and sugar, simmer this syrup for 5 minutes, and let it cool to room temperature. Pour the cooled syrup over the apples, seal with plastic lids, and store in a cool place for 1 month.
2. Soaked Apples with Honey
Source: postila.ruOne of the classic recipes that many will surely enjoy.
You will need: 2-3 kg apples, 400 g honey, currant and cherry leaves, salt.
Preparation: Place all the leaves in clean, sterilized jars, add the washed apples on top, and then a few more leaves.
Dissolve honey and salt to taste in about 1.5 liters of water. The amount of water depends on how much fits into the jars. Stir thoroughly until dissolved and pour over the apples, ensuring they are completely covered. Cover the jars with plastic lids and leave at room temperature for a week, then store in a cold, dark place for at least 1 month.
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3. Soaked Apples in a Barrel
Source: vasha-teplitsa.ruIt's very convenient to use a large 50-liter barrel.
You will need: 20 kg apples, 500 g honey, 250 g salt, 18 l water, leaves and spices to taste.
Preparation: Before soaking, let the harvested apples rest for a week. Place your favorite leaves, for example, cherry leaves, at the bottom of the barrel. Then add several layers of apples, then more leaves, and so on until all ingredients are used.
Boil a syrup from water, honey, salt, and spices, and cool it to room temperature. Pour the resulting syrup over the apples and place a weight on top. Leave everything in a dark, cool place for at least a month. Initially, you will need to periodically add more syrup as the apples absorb it.
4. Soaked Apples with Mustard
Source: mirtesen.ruFor lovers of spicier and more expressive flavors – this recipe!
You will need: 5 kg apples, 50 g rye flour, 1.5 tbsp mustard powder, 250 g sugar, 25 g salt, 5 l water, cherry and currant leaves.
Preparation: Layer apples and leaves in clean, dry jars, alternating layers. Mix warm water, salt, sugar, rye flour, and mustard until smooth. Pour over the apples, cover with a weight, and leave in a cool place for about 1 month. Initially, add more of the same brine as it gets absorbed. Be sure to skim off any foam that appears.
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5. Soaked Apples with Rye Flour
Source: cookpad.comA perfect addition to any platter of pickled vegetables.
You will need: 3 kg apples, 100 g rye flour, 150 g sugar, 50 g salt, 25 g mint, 10 g currant leaves, 4 l water.
Preparation: Wash and dry the apples, then arrange them in sterilized jars. Add mint and currant leaves. Mix water, sugar, salt, and rye flour until smooth.
Pour over the apples and leave them in a warm place for 3-7 days under plastic lids until fermentation stops. When the solution becomes cloudy and reduces, add a little more of the same brine. Store the soaked apples in a cool place for one to one and a half months.
6. Soaked Apples with Cabbage
Source: za-edoy.ruA ready-made appetizer that needs no additions.
You will need: 1.5 kg apples, 2 kg cabbage, 50 g carrots, salt, sugar, water.
Preparation: Shred the cabbage and mash it by hand with grated carrots, 20 g sugar, and 30 g salt. Layer the apples and cabbage. Pour in the juice that has come out of the vegetables, and place a weight on the preparation.
Boil a little brine from a glass of water, 1 tbsp sugar, and 1 tbsp salt. Let it cool to room temperature, pour over the apples, and leave the preparation in a warm place for about 10 days, then store in a cool place for 1-2 months. Initially, add more brine as it gets absorbed.
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7. Soaked Apples with Malt
Source: liveinternet.ruAntonovka apples or similar varieties are ideal.
You will need: 5 kg apples, 100 g celery stalks, 250 g dry rye, 25 g malt, 100 g sugar, 40 g salt, 2.5-3 l water.
Preparation: Rinse apples and celery, scald rye with boiling water. Boil 250 ml of water with malt and simmer for 15 minutes over low heat. Boil the remaining water with salt and sugar, mix both solutions, and let them cool.
Place rye at the bottom of jars or a barrel, then add apples, alternating layers with celery. Pour the brine over them, cover with a weight, and store in a cool place. The soaked apples will be ready in approximately 30-45 days.
8. Soaked Apples with Rye Bread
Source: youtube.comYou must try this, it's very tasty and simple!
You will need: 5 kg apples, 1 loaf of rye bread, 1 tbsp salt, 1 tsp cinnamon, 5 l water.
Preparation: Cut the rye bread into medium pieces and dry them in the oven. Boil water with salt and cinnamon, and pour the resulting brine over the croutons. Let the brine cool and strain it through a colander.
Place the apples in a soaking container, pour the brine over them, cover with a cloth, and place a weight on top. Leave everything for at least 1 month, and initially, add more brine as needed.
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9. Soaked Apples with Rowan Berries for Winter
Source: dzen.ruRowan berries give the apples a completely unique flavor.
You will need: 4 kg apples, 1 kg rowan berries, 100 g currant leaves, sugar, salt, water.
Preparation: Layer washed apples, rowan berries, and currant leaves in sterilized jars, alternating layers. Use as much water as needed to cover the fruit. Add sugar and salt at a ratio of 50 g sugar and 5 g salt per 1 liter of water.
Boil the brine for a few minutes after it comes to a boil, cool it, and pour over the apples. Cover the jars with several layers of cheesecloth. Leave them at room temperature for 3-5 days, then seal with plastic lids and store in a cool place for a month.
10. Soaked Apples with Kefir
Source: AdobeStockWhen all familiar recipes have been used, it's worth trying this option.
You will need: 5 kg apples, 50 ml kefir, 1 tbsp mustard powder, 2.5 l water.
Preparation: Mix warm water with kefir and mustard powder. Tightly pack the apples into clean, dry jars, pour the brine over them, and seal with plastic lids. Store the preparation in a cool place for approximately 1 month.