The secrets of cooking delicious peeled apples

Wet apples are an excellent option for blanks for the winter, which will be a wonderful addition to your festive and everyday dishes. In the old days, pickled fruits were served to baked geese, duck or mutton, and also added to salads and cold soups (okroshka, beetroot soup).

Marinated fruit usually after the Christian feast of the Transfiguration (August 19). For this, large oak barrels or tubs were used. At the bottom laid a layer of straw, and on it apples, pouring them with a brine with the addition of malt. Prepared in this way, the fruits could be stored all winter, acquiring an unusual taste, which at the same time was similar to fresh and canned fruit.

What is the use?

This type of blanks not only has excellent taste, but is also very useful. First of all, in that it contains a large amount of ascorbic acid, which has an anti-inflammatory effect and helps immunity cope with various viruses and bacteria.

Properly cooked apples stimulate appetite, and also help speed up the process of excretion of gastric juice and improve the bowels.

Grandmother's secrets

So that you can delight your relatives and guests with delicious, fragrant apples, listen to the advice that was known to our grandmothers and even great-grandmothers.

  1. For salting it is best to use solid varieties - Antonovka, Titovka, anise. They keep their shape and juiciness well.
  2. Before you begin the process of harvesting, the collected fruit must be decomposed in a dry place, that they lay down.
  3. After the tub is full, stock up with boiled water. At first, the apples will be very actively pick it up, and from time to time it will be necessary to top up the liquid.
  4. The best containers are wooden, ceramic or glass.

And now is the time to share with you some interesting and original recipes.

To the mistress of the note

Each housewife probably has its own proprietary options for the winter. But if you have not had time to acquire such, using soaked apples, do not worry, everything comes with experience.

Traditional Grandma's Recipe

It is worth starting, perhaps, from the simplest.The main ingredient in all variants will be, of course, apples. In addition to them, in this case, you will need:

  • currant leaves and cherries;
  • boiled water - 10 l;
  • sugar and salt - 150 g each (sugar can be replaced with 200 g honey);
  • rye flour - 150 g

The leaves should be thoroughly washed and dried, as well as the fruit. Make brine: add salt, sugar and steamed flour to water. It must first be diluted with water to the consistency of sour cream. After preparation, let the brine cool.

Put currant leaves on the bottom of the container, carefully lay the apples in several layers on top, shifting them in sheets of cherry.

Pour the brine so that the fruits are completely covered with it. Put in a cold where the pickle will ferment for 7-10 days. After a month of aging apples can be eaten.

The recipe with the addition of rye flour, too, is sure to please you, it is used instead of malt. Both of these products give a piquant little wit.

With rowan

One more simple preparation for the winter which is not demanding special efforts and financial expenses. 10 kg of fruit will need:

  • sugar - 250 g;
  • Rowan berries - 1-1.5 kg;
  • salt - 25 g;
  • water - 5 l.

The cooking process is very simple. Fruits need to be folded in a container for fermentation, shifting them rowan. Pour the brine, cooked according to the standard recipe.Soak the workpiece for a month in a cold place.

With honey, mint and basil

If you want to give apples a special taste and aroma, you can use aromatic herbs. Based on 10 kg of apples, take:

  • honey - 200 g;
  • salt - 100 g;
  • water - 5 l;
  • basil leaves, mint and cherries.

Prepare the brine according to the above recipe. Fold the apples into a container, placing fragrant leaves between them. Fill with brine and send to a cold place for several weeks.

With fresh cabbage

Such pickles, cooked at home, will be an excellent snack for the festive table. For a small container, you will need the following products:

  • apples - 1,5 kg;
  • white cabbage - 2 kg;
  • carrots - 2 pieces;
  • salt - 2 tbsp;
  • sugar - 1 tbsp.

Peel and grate the carrots. Finely chop the cabbage, mix it with carrots, season with sugar and salt, and squeeze well until juice appears.

Layer the ingredients in a container, tightly pressing them together. Top with a thick layer of cabbage and ram. Pour apples need juice, which is allocated vegetables. If it is not enough, add the right amount of brine (for 250 ml of water, 1 tablespoon of salt and sugar).Top put the plate and put pressure.

If you do not need a large amount of pickles, then you can do them in a regular, 3-liter jar. In addition, it is very convenient, banks will not occupy much space in a small apartment.

Soaked apples are not just a tasty winter delicacy, but also a real storehouse of useful substances that are so lacking in the cold season. This dish is remarkable in that it allows you to keep all the most necessary components in almost original quantity. Moreover, the taste becomes saturated, bright and unusual.

In addition to mint and basil, you can also add dill seeds, cinnamon, ground black pepper and even anise.

Experiment by adding salted apples to salads, baking meat and even preparing first courses. And may the atmosphere of coziness and culinary inspiration always reign in your kitchen.

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