Since ancient times, the most common way of harvesting apples has been soaking, although dried apples have often been encountered. Thanks to him, fruits not only acquire an unusual taste, but also preserve the maximum of all useful substances. Now, the soaked apples can be purchased from grandmothers in the markets or even in large supermarkets, but it's best to make them yourself.
If you are willing to spend time and energy on this process, we will tell you a few ways how to cook the soaked apples. Well, if not, you can always cook something else from them, for example, apples in the test .
Dried apples Antonovka - recipe
Ingredients:
- apples (grade Antonovka) - 1 bucket;
- sugar - 300-400 g;
- salt - 2-3 tbsp. spoons;
- leaves and twigs of raspberries, currants, lemon balm and cherries.
Preparation
For the preparation of wet apples at home, it is best to use enameled dishes. Hand it with boiling water, put half of the leaves and branches on the bottom, the washed apples on top, and then the second half of the leaves and twigs.
To make a marinade, put some water on the fire, pour sugar and salt into it and bring it to a boil. Let it cool, dilute with cold boiled water and pour the apples so that the marinade completely covers them. Place the load on top and add a little pickle over the next week, as apples absorb it.
Then put dishes with apples in a cold place and keep there at least 1.5 months. Ready-made soaked apples can be an independent dish, and can - an excellent filler for stuffed poultry or meat.
The recipe for cooking the soaked apples
In this recipe, we will share a way to make the soaked apples in marinade with the addition of mint, which gives the ready-made dish a special piquancy.
Ingredients:
- apples - 5 kg;
- leaves of cherry and black currant;
- sprigs of mint;
- water - 10 liters;
- honey - 250-300 g;
- salt - 150 g;
- malt or rye flour - 100 g.
Preparation
At the bottom of the dish, in which you will prepare apples, lay a few leaves of black currant, after washing them. Top the apples in two layers, on them the cherry leaves, and then again the apples. The next layer is mint leaves (there should be very few of them) and again apples. The last layer can be laid out a mixture of leaves of black currant and cherry, adding a pair of mint leaves to them. Cover this, for example, with a plate, and put the load on top.
In warm boiled water, dissolve honey, salt and malt. Let it cool and pour the apples. Keep the container in a cool place for 6-7 days and make sure that the brine completely covers the fruit, if necessary top up it. After that, send the soaked apples infused in the cold for 4-6 weeks.
Wet apples recipe with cabbage
Ingredients:
- apples - 3 kg;
- carrots - 3-4 pieces;
- cabbage - 4 kg;
- salt - 3 tbsp. spoons;
- sugar - 2 tbsp. spoons.
Preparation
Wash cabbage and chop. Remove carrot and grate on a large grater. Mix the vegetables, add salt and sugar to them, and remember with your hands that the cabbage let the juice go. Wash the washed apples in a saucepan and add to them cabbage, filling it with all the existing cracks. Above the apples a layer of cabbage should be 2-3 cm.
Fill it with the juice of cabbage, and if it is not enough, then a brine from 1 glass of cold water, seasoned with a tablespoon of salt and sugar. Cover it with whole leaves of cabbage, a plate and place under oppression. Hold apples for 2 weeks at room temperature, and then 2 more weeks - in a cool place.
Moistened apples with mustard - recipe
Ingredients:
- apples - 5 kg;
- water - 10 liters;
- leaves of black currant;
- mustard - 3 tbsp. spoons;
- salt - 100 g;
- sugar - 1 tbsp.
Preparation
Mustard, salt and sugar, send to water, bring to a boil, and then let the brine cool. Bottom of the barrel or casseroles lined with black currant leaves, top with apples and pour them with brine. Insist for about a week at room temperature, and then another 2-3 weeks in a cool place.