Pickled apples at home - a proven recipe for preparing soaked apples for the winter.

Apples prepared using it turn out very tasty and firm. They crisp like fresh. Making such preparations for the winter is not at all difficult, and they are usually eaten very quickly. Although, in a good cellar they can be stored until spring. And the most important thing is that most of the vitamins in soaked apples are preserved, and therefore their benefits to the body are undoubted.

To prepare pickled apples at home, we will need:

— Strong, blemish-free fruits of apples of any sour variety (we mercilessly reject soft, spoiled or sweet fruits).

For the brine:

— Water 10 liters

— Granulated sugar – 300 grams (or honey)

— Table salt – 150 grams

— Malt wort

Some people are intimidated by the unfamiliar ingredient wort; in fact, the recipe for making it is very simple.

Wort:

— Stir 100 grams of malt in 1 liter of water and boil the resulting mixture, leave for a day, and then add to the brine.

If you couldn't find malt, don't worry. In this homemade recipe, it can be replaced with rye flour or dry kvass. 100 grams will be enough.

To ensure that apples have a pleasant honey aroma and aftertaste, I recommend partially replacing sugar with honey, calculating 120 grams of honey instead of 100 grams of sugar.

And, of course, to prepare soaked apples for the winter, we will need a container in which we will soak them. You can, of course, simply prepare apples in glass containers - jars. But, it is best to use small wooden barrels for soaking, which must be steamed in advance and lined with finely chopped straw scalded with boiling water. If you haven’t found straw, then you can add blackcurrant and cherry leaves to the bottom of the barrel, which will add additional flavor to our winter harvest.

She talked more about preparing for soaking apples. But now that we have everything we need at hand, preparing soaked apples will not be difficult.

How to prepare soaked apples for the winter in a barrel.

We begin preparation by filling the prepared containers with washed apples, each layer layered with straw or leaves of fruit trees; the top layer must be leaves.

We fill our preparations with prepared brine ahead of time.

To start fermentation, keep the apples for 8 to 10 days at room temperature.

Do not be alarmed by the foam that will rise above the pickling jars during this period. After the foam stops rising, glass jars or barrels can be topped up with brine and: the jars can be rolled up, and the barrels can be covered. I usually cover wooden barrels with thick cellophane soaked in alcohol (for a tight fit to the edges of the barrel) and tie them with twine.

Now, soaked apples can be placed in a cold place with a temperature of 6 to 15 degrees.

Our apples need to salt and urinate in the cellar for another month.Usually my household can’t wait for everyone’s favorite soaked apples to be ready. Thank you grandma for such a delicious and healthy homemade recipe.