Soaked mother-in-law apples: 9 tasty ideas
Soaking apples is an old way of preserving the harvest for the winter. But modern housewives also love him, because the fruits retain all the beneficial properties, as well as acquire an unusual spicy taste.
Sour soaked apples
We put the apples in rows in a prepared container; between them add the leaves of currant, basil and mint. Fill everything with bread kvass, halved with salted water. For 10 liters of liquid, 100 g of salt is needed. Apples should turn sour in heat during the day. Then you can take them to the cellar. Fruits absorb a large amount of moisture, so the first time you need to add fluid. After 30 days, guests can be treated with apples.
Apples with cherries, currants and mint
One large bunch of all leaves is enough for 10 kg of apples. We lay the greens with a thin layer on the bottom of the cans, which must first be prepared - thoroughly rinse and dry. Fruits should be placed tightly to each other, and not float over the entire surface. If the fruits are of different sizes, put those that are larger on the bottom.
Leaves should not be too carried away: due to their plentiful amount, apples will quickly deteriorate. Take special care with mint: one sprig is enough for a whole jar. To prepare the marinade, 200 g of sugar and 1 tablespoon of salt per 5 liters of water are needed. It is important that the mixture boil for 5 minutes and cool completely. Fill her apples to the brim.
Cover with gauze and leave warm for several days. The fermentation process will soon begin: we remove the foam that has appeared. Add fluid as needed.
Soaked apples for future use
Benzoic acid is a natural compound found in the bark of cherry trees, cranberries and blueberries. All this is suitable for the urination process. Classic soaked apples are impossible without licorice root. Sugar is contraindicated in this situation. He will give the dish an alcohol flavor. Combine malt with a small amount of hot water and pour it into a pre-prepared marinade.
We stuff the container tightly with apples, alternating with straw and mustard powder. From above, we cover everything with a layer of cross-over material; its thickness should not exceed 3 cm. We put a wooden circle and a piece of canvas. Leave for a week at room temperature. Periodically check the amount of fluid; add, if necessary.
Basil and Honey Recipe
Boil about 10 liters of water; add 500 g of natural honey, 150 g of rye flour and the same amount of coarse salt. We mix everything thoroughly until smooth. At the bottom of the cans, we lay out the leaves of basil and black currant. In the future, alternate greens with apples.
Fill everything with brine, put oppression and stand for several weeks in a cool room. We clean it for winter storage.Recent entries In April, I process roses so that no pests encroach on my beauties
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Apples with blackcurrant leaves and dill
Banks are covered with currant leaf. Following them are apples, each layer of which is layered with branches of dill. When the banks are full, we place the remains of black currant on top and set the oppression.
Dissolve 50 g of rye malt in water, bring to a boil and keep on low heat for about 20 minutes. Add a glass of sugar, 50 g of salt and let the mixture cool. Pour apples and leave them warm for several days.
Prepared fruits and mountain ash are placed in a barrel and pour chilled brine based on water, salt and sugar. For a month, apples should be aged in a cool place. Mountain ash is taken at the rate of 500 g per 5 kg of fruit.
Soaked apples with celery
Dissolve 50 g of malt in water and bring the mixture to a boil. Let simmer for 20 minutes. We put spices: salt and sugar. Cover the bottom of the container with rye straw. Previously, it needs to be doused with boiling water.
On top of the straw we lay apples, each layer of which is interspersed with celery. On top of the fruits, we set the oppression and fill them with a cooled brine: make sure that there are no gaps.
Cranberry Juice Recipe
Wash the urine container with a solution of soda; rinse well with cold water, and then scald. We spread the fruits, on top we lay clean gauze and place oppression. Boil water with salt and sugar. The liquid should cool well. Then mix it with cranberry juice. Fill apples with the finished mixture and store them in a cool room.
Melissa, honey and mint apples
At the bottom of the cans we place half the greens, and on them are several layers of apples. Further, all rows alternate. We boil water and lay the components for brine: salt, rye flour, honey. Fluids need time to cool. Only then can apples cover it. A week of fruit containers should be stored at a temperature of 15-17 degrees. Then it can be taken to the cellar or put in the refrigerator.
Keep in mind that glass jars or wooden barrels are suitable for urination, and only winter varieties of apples should be taken: antonovka, titovka, anise. Fruits, even with minimal damage, should be immediately set aside.