Soaked apples are an old dish. Nowadays, the product has lost its former popularity. Along with this, many remember the delicious village fruits soaked by their grandmother for the winter. Despite the rarity of the dish, it is not so difficult to cook. Further in the article - proven methods of wetting apples for the winter.
Selection and preparation of ingredients
To prepare the workpiece, select whole apples with a stalk. First of all, allow the fruit to mature at room temperature for 1-2 weeks. Further, the fruit must be washed thoroughly. Experienced chefs advise choosing Antonovka or Anis apples - from winter varieties, the dish turns out to be unusually tasty.
Did you know? According to American doctors, 2 eaten apples a day reduce the risk of developing colds by 3 times.
Soaked apple recipes with rye flour
There are several recipes for soaked apples. Below are the classic version, recipes with malt, honey and mint, as well as with straw. All of these types of blanks can be prepared at home. The number of servings indicated in step-by-step recipes is calculated from the calculation: 1 portion - 100 g.
Classic recipe
1860 minutes
flour dilution water
2.2 l
blackcurrant leaves
2-3 large beams
Energy value per 100 g:
To make wort, boil water with sugar in a saucepan, cool. Stir the flour separately in 0.2 l of cold boiled water so that there are no lumps.
Pour 2 liters of boiling water into the diluted flour, mix.
Strain the diluted flour into a cooled wort.
Add salt and mustard to the must, stir.
Put apples in the container with the stalk up, overripe with currant leaves.
On top of the fruit also cover with a layer of currant leaves.
Fill the fruit with a must.
Close the container with a clean cloth, put a plate on top and press it with a load. After 5-6 days, check the urine and add wort.
To make wort, boil water with sugar in a saucepan, cool. Stir the flour separately in 0.2 l of cold boiled water so that there are no lumps.
Pour 2 liters of boiling water into the diluted flour, mix.
Strain the diluted flour into a cooled wort.
Add salt and mustard to the must, stir.
Put apples in the container with the stalk up, overripe with currant leaves.
On top of the fruit also cover with a layer of currant leaves.
Fill the fruit with a must.
Close the container with a clean cloth, put a plate on top and press it with a load. After 5-6 days, check the urine and add wort.Video recipe
Important! For cooking, use grinding salt No. 1 without iodine. Iodized salt will make the fruit too fermented and soft.
With malt
5740 minutes
malt brewing water
0.5 l
mustard powder
0.5 tsp
mustard powder water
1 tsp
brine water
measure the size of the fruit
Energy value per 100 g:
- Place rye straw at the bottom of a medium-sized container.
- Place the fruit on the straw.
- Pour the fruit with water, measure the amount that will completely cover the contents of the container, drain into a separate pan.
- Boil 0.5 L of water separately, cool, add malt and mix.
- Mix mustard with 1 tsp. water to a pasty consistency.
- Heat brine water over a fire, add salt, malt solution and grated mustard.
- Pour the fruit with brine.
- Cover the fruit with gauze, lay a wooden lid on top of it and squeeze it with pressure.
Important! The brine must be allowed to cool before adding flour.
With honey and mint
1560 minutes
mint leaves
big bunch
cherry leaves
big bunch
raspberry leaves
big bunch
currant leaves
big bunch
Energy value per 100 g:
- Cover the bottom of the container with currant leaves.
- Place 2 layers of apples on top.
- Put the cherry leaves on the fruit.
- On top of the cherry leaves again place 2 layers of fruit.
- Line the mint with the next layer, leaving a few twigs.
- Put 2 more layers of fruit on top of mint.
- Lay raspberry leaves and remaining mint branches on top.
- In a separate saucepan, mix water, honey, salt and rye flour.
- Boil the brine, remove from heat and let cool to room temperature.
- Press the contents of the container with yoke.
- Without removing the oppression from the fruit, pour the cooled brine into the container.
Did you know? Soaked apples became fashionable under Tsar Alexei Mikhailovich Romanov, the father of Peter I. The monarch personally supervised the cooking process in his family estate.
With straw
1540 minutes
rye straw
big bunch
Energy value per 100 g:
- Line the bottom and walls of the wide container with 2 cm rye straw.
- Stack the fruit firmly in the bowl, alternating the fruit with the rest of the straw.
- Boil water with sugar in a separate pan.
- Remove water from the heat, let cool for 10 minutes, add salt and mustard, mix.
- Pour the brine in a container with apples.
- Crush the fruits in the brine with yoke.
Features of storage of blanks
A container with soaked fruits is placed for 1–1.5 months in a cool dark place for soaking. Products should be stored in the basement - in this case, the shelf life is 6–9 months.
Soaking apples is not as difficult as it seems at first glance. It is enough to find the right packaging and the necessary ingredients. Use all of the above recommendations to get a tasty and healthy product.
