Every housewife wants to preserve a rich harvest of apples. There are many recipes for how to do it: boil jam, jam, dry, or just store in the basement. However, in all these cases, the fruit loses most of its benefits. The best way to save Antonovka apples is urinating.
Antonovki watered apples - basic principles of cooking
Even our ancestors drenched apples for the winter. For this, they used fruits of sour varieties: Slav, anise, and of course Antonovka.
First of all, prepare the container in which they will wet the fruit. It is better, of course, if it is a barrel, but if you do not have it, you can use glass jars or an enamel saucepan. Tara carefully washed. Then pour over boiling water and dry.
In addition to apples, sprigs and leaves of fruit trees or berry bushes, as well as spices, are used for urinating.
Select apples of medium size. Fruits should not be damaged and wormholes. Apples are washed and begin to lay in the container, shifting them with leaves and spices.
The brine is prepared according to the recipe. It mainly consists of sugar, spices and salt. In some cases, sugar is replaced by honey.
The resulting brine pour apples. A wooden circle is laid on top and pressed down with a stone or other load.
Gradually the brine will be absorbed into the fruit, so you will need to pour boiled water in a few days.
Barrel kept in the cellar for a month. After this time, the fruit can be eaten.
Recipe 1. Antonovki's soaked apples
Ingredients
filtered water - five liters;
fresh apples Antonovka;
sugar - 200 g;
currant leaves and cherries;
salt - 40 g
Method of preparation
1. Apples must be of such size that they freely entered the jar. Wash and sterilize glass containers over steam. Dry it.
2. Pour the right amount of water into the pan, add sugar and salt. Boil five minutes after boiling. After that, remove it from the heat and cool the marinade. 3. Rinse the leaves of fruit trees and berry bushes and place them on the bottom of the prepared container. Fill a jar with apples, starting with bigger fruits. Pour the fruit with marinated chilled to the top. Cover your throat with gauze and leave in a dark place.
4. After a couple of days, foam will appear on the surface. It must be removed. If necessary, top up the marinade. Fruits must be completely covered with liquid.
5. Close the cans with plastic covers and send them to a cool place for a month. After this time, the apples can already be eaten, but the fruits fully reach only after a couple of months.
Recipe 2. Antonovki maiden apples with rye flour
Ingredients
ten kg of Antonov apples;
rye flour - 200 g;
leaves of cherry and currant;
sugar - 200 g;
boiled water - ten liters;
salt - 150 g
Method of preparation
1. Select mature, not too large apples without damage and wormholes. Wash and dry thoroughly.
2. Rinse currant leaves and cherries. Wash enameled glass or glass and pour boiling water over it. Put the prepared leaves on the bottom. Put apples on top, then leaves again. Fill the container with apples, shifting them with cherry and currant leaves. The last layer should be spices and leaves.
3. Pour salt, rye flour and sugar into a saucepan with warm water. Stir until the dry ingredients dissolve completely. Cool it down.
4. Pour the brine over the apples. They must be completely immersed in the liquid. Cover with a plate on top and install a small yoke. Leave the apples in a dark place for a week, occasionally adding boiled water.
5. After the allotted time, place a container with Antonovka apples in the cellar, and leave it there for a month and a half.
Recipe 3. Antonovki soaked apples with prunes
Ingredients
filtered water - ten liters;
Antonovka apples - 20 kg;
salt - 50 g;
honey - half a kilo;
bran - half a kilogram;
prunes - half a kilo.
Method of preparation 1. Wash and dry the apples. Fruits must be mature without damage or signs of rot.
2. Bran and prunes, cover with a liter of boiling water and mix well so that not a single lump remains.
3. In nine liters of boiled water dissolve salt and honey. Connect with the bran mixture. Stir once more.
4. Wash the barrel for apples, pour boiling water over it and dry. Fill the container with apples and pour them with honey marinade so that the fruit completely covers the fruit.
5. From above install pressure and leave the container in a cool place. Periodically remove the foam from the surface and top up the marinade. When the fermentation process stops, cover the container with a lid and put it in the cellar.
Recipe 4. Antonovki cabbage apples with cabbage
Ingredients
ten pounds of late cabbage;
salt - 600 g;
sugar - ten tablespoons;
six kilograms of apples Antonovka.
Method of preparation
1. Heads of cabbage free from dried top leaves. Cut them into four pieces and cut a stalk. A piece of cabbage shred thin strips. Pour 200 g of salt into it and mix, gently pressing it with your hands. The rest of the cabbage chop into small chunks.
2. Apples wash and dry. Fruits should not have damage or signs of rot.
3. Barrel or enamel pot wash my, pour over boiling water and dry. We put fruit and cabbage mixed in the container. Pour chopped cabbage into each layer.
4. Put the pot with ten liters of water on the fire, pour the remaining salt and sugar. You can add your favorite spices. As soon as the brine boils, remove it from the heat and cool.
5. Fill the contents of the container with cooled brine. Put cabbage leaves on top. Cover with gauze, cover with a wooden circle and set the oppression. Leave for five days at room temperature, periodically topping up with boiled water. We pierce with a wooden rolling pin and mix it slightly. Mold is removed.
6. Transfer the container to storage in a cool place.
Recipe 5. Antonovki soaked apples with mustard
Ingredients
apples Antonovka;
table salt - 100 g;
assorted leaves of apple, cherry and currant;
drinking water - ten liters;
dry mustard - 75 g
Method of preparation
1. In ten liters of water we dilute mustard and salt. To taste add sugar. Mix and place the pan on the fire. Bring to a boil, stirring occasionally. Then remove the brine from the stove and cool.
2. The tank, in which we wet the apples, carefully wash, pour over boiling water and dry. Put on the bottom of the assorted leaves of fruit and berries.
3. Wash apples under a tap and dry them. Fill the container with fruit, tightly pressing them together. Put leaves between layers. Fill the apples with pickle. The liquid must completely cover the fruit.
4. Cover the contents of the container with a plate or a wooden circle. From above we establish oppression, and leave for a week. From time to time we add boiled water and remove the foam. Then we place the container in the cellar. You can eat apples after a month and a half.
Recipe 6. Antonovki soaked apples with mint, basil and honey
Ingredients
currant leaves - two handfuls;
drinking water - ten liters;
basil - a big bunch;
flower honey - half a kilo;
mint - large bundle;
table salt - 170 grams;
rye flour - 150 grams.
Method of preparation
1. Boil and cool the water until warm. Add salt, honey and flour. Stir until all ingredients are dissolved. Leave the brine to cool.
2. At the bottom of a clean glass, wooden or ceramic container, place the currant leaves in a single layer.
3. Apples pick small size. Wash and dry. Rinse the basil and mint and place on a paper towel.
4. Place the apples in the container, shifting each layer of mint, currant leaves and basil. The last layer should be greens. Cover the fruit with a plate and place a load on it. 5. Carefully fill the contents with brine and soak for a month. If necessary, add boiled water. Foam from the surface must be removed. Then place the container in storage in the cellar.
Recipe 7. Savory soaked Antonov apples
Ingredients
Antonovka apples - a kilogram;
drinking water - half a liter;
leaves of cherry and currant - 10 pcs .;
cinnamon - 3 g;
honey - 100 g;
five buds of carnations;
table salt - 7 g;
mustard seeds - 4 g.
Method of preparation
1. Fruits and leaves wash and dry.
2. Clean jars sterilize over steam and lay apples in them, shifting them with cherry and currant leaves. Sprinkle with mustard seeds on top.
3. Dissolve salt in hot water, add cloves and cinnamon. When the brine becomes warm, add honey and mix until it disperses completely. Pour the pickle apples in cans with the resulting brine and close them with plastic covers.
4. We endure a week, then we send it to the cellar for storage.
Antonovki's spiced apples - tips and tricks
- Freshly picked apples leave to lie down for a couple of weeks and only after that soak.
- Apples should not be damaged and show signs of rot or wormholes.
- Do not use fallen apples for urinating.
- The container in which you water the apples, be sure to pour boiling water over it.
- Place the apples with stalks up. So they are better saturated with marinade and will start to wander faster.
- Ensure that apples are always coated with marinade.
