Pickled apples - 10 step-by-step homemade recipes

Sometimes by the end of the summer season the question inevitably arises: what to do with perishable apples. Some start making juices, others - jams, but we offer you an option that will help you preserve as many nutrients as possible - 10 different recipes for soaked apples for every taste.

How to cook pickled apples in jars for the winter?

Pickled apples are an excellent preparation for winter, especially when the apple harvest is large. The classic recipe involves cooking in a barrel, but at home, apples can also be made in a jar. They taste very pleasant and rich, and they are very simple to prepare.

Cooking time: 4 days.

Cooking time: 25 min.

Servings - 4.

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  We wash the apples thoroughly, selecting the best ones.
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  We spread the bay leaf along with the cloves on the bottom of a sterile jar.
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  Next, put the apples tightly in the jar.
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  For brine, pour salt into cold boiled water, then add sugar.
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  When sugar and salt dissolve, pour apples in a jar with brine.
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  We leave the apples for 4 days in a tray at room temperature so that they can ferment.
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  After that, close the jar with a lid and remove the apples in a cool place for about a month. Bon Appetit!

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Homemade pickled apples in a bucket

There are never too many soaked apples, so you need to choose the appropriate container for them. And to make soaked apples full of vitamins, the addition of white cabbage and carrots will help us even more useful.

Cooking time: 6 days.

Cooking time: 40 min.

Servings - 10.

Ingredients:

• Apples - 10 l.
• Carrots - 1 kg.
• White cabbage - 4 kg.
• Granulated sugar - 4 tbsp. l.
• Salt - 5 tbsp l.

Cooking process:

1. We wash the carrots, peel and rub on a coarse grater.
2. We also wash the apples and select the whole fruits.
3. Finely chop the cabbage, mix with carrots and add sugar and salt. Grind vegetables with your hands until juice appears.
4. We put apples and cabbage in layers in a bucket, filling in the gaps between apples and cabbage. Sprinkle everything with cabbage on top. Pour cool boiled water into a bucket.
5. We cover the bucket and put the load on top. Leave the bucket in the tray for 6 days at room temperature.
6. After the required time has elapsed, we take out the bucket in the cold, where we leave it for at least another 4 weeks. Bon Appetit!

The classic recipe for soaked apples with sauerkraut

For those who have not tried this dish, this combination of products may seem strange, but in fact, sour sauerkraut is perfectly complemented by the freshness and sweetness of apples. This recipe does not require a lot of salt and sugar, and therefore the taste of the products is fully preserved.

Cooking time: 7 days.

Cooking time: 35 min.

Servings - 4.

Ingredients:

• Apples - 0.5 kg.
• Carrots - 2 pcs.
• White cabbage - 1 kg.
• Granulated sugar - 1 tbsp. l.
• Salt - 1 tablespoon

Cooking process:

1. Shred cabbage with a special grater or with an ordinary knife.
2. Grate carrots in Korean style.
3. Add carrots to cabbage.
4. Then add sugar and salt.
5. Mix the vegetables with your hands and mash a little to make the juice stand out.
6. We spread the cabbage in a prepared container.
7. Lay out a layer of apples on top.
8. Then lay out the cabbage layer again and so on. The last layer should be cabbage.
9. Cover the cabbage with apples with a lid, press down with a load and leave at room temperature for a week. Then we remove the load and leave the dish in a cool place for about a month. Bon Appetit!

Pickled apples in a barrel at home

It is not for nothing that classic pickled apples are cooked in a barrel. This cooking method provides apples with incomparable taste. Apples are tender, sweet and sour, and various herbs add a subtle note of spice.

Cooking time: 5 days.

Cooking time: 30 min.

Servings - 10.

Ingredients:

• Apples - 5 kg.
• Granulated sugar - 250 gr.
• Salt - 50 gr.
• Grape leaves - 20 pcs.
• Currant leaves - 20 pcs.
• Cherry leaves - 20 pcs.
• Rye flour - 200 gr.
• Water - 5 liters.

Cooking process:

1. Preparing the barrel. We wash it thoroughly and pour over it with boiling water.
2. We also wash the apples, without removing the tails.
3. Lay out the products in layers. We start with leaves, end with them too.
4. Boil water, add sugar, salt and flour, then cool the mixture. Fill the apples with brine and cover them with oppression.
5. We leave the apples to ferment for 5 days, after that we transfer them to a cool place and store for a month. Bon Appetit!

How to cook delicious soaked Antonovka apples?

The Antonovka variety is best suited for making pickled apples. And the viburnum berries will complement the taste of apples, which not only add a pleasant sourness to the apples, but also bring many useful properties to the dish.

Cooking time: 10 days.

Cooking time: 20 min.

Servings - 4.

Ingredients:

• Apples - 10 pcs.
• Granulated sugar - 1 tbsp. l.
• Salt - ½ tsp
• Cherry leaves - 12 pcs.
• Kalina - 2 bunches
• Water - 200 ml.

Cooking process:

1. We put cherry leaves on the bottom of the sterilized jar.
2. We put well-washed apples in the jar.
3. We also wash Kalina and place it in bunches in a jar.
4. Put cherry leaves on top again.
5. For pouring, add sugar and salt to the water and bring the water to a boil. Pour the mixture into a jar.
6. Cover the jar with a lid and leave the apples to ferment for 10 days at room temperature. Then we remove the apples in a cool place for about a month. After that, the pickled apples will be ready to eat. Bon Appetit!

A simple and delicious recipe for soaked apples with mustard

Soaked apples are a great snack to complement any meal. To better preserve the apples in this recipe, rye malt and mustard are used, which will also give the apples an unusual bitterness.

Cooking time: 3 days.

Cooking time: 25 min.

Servings - 6.

Ingredients:

• Apples - 1 kg.
• Rye malt - 50 gr.
• Mustard - ½ tsp
• Salt - 1 tbsp l.
• Water - 2 liters.

Cooking process:

1. Pour water into a saucepan, add salt, mustard and rye malt to it. Bring water to a boil and keep on fire for 10 minutes.
2. Cool the filling to room temperature.
3. Place the apples tightly in the jar.
4. Fill the apples with the mixture, leaving a small amount of liquid for later.
5. Tighten the jar with gauze and leave at room temperature for 3 days.
6. After this time, remove the gauze and add the remaining fill.
7. We close the jar with a lid and leave in a cold place for 2 months.
8. After 2 months, you can start tasting. Bon Appetit!

Sweet pickled apples in jars of sugar

Soaked apples with sugar are very simple to prepare and do not require fancy ingredients. The taste of this ancient dish has been loved by many generations, and the length of storage for apples prepared in this way will help to prepare them for the whole winter.

Cooking time: 40 days.

Cooking time: 25 min.

Servings - 6.

Ingredients:

• Apples - 10 pcs.
• Granulated sugar - 3 tbsp. l
• Salt - ½ tbsp. l.
• Currant leaves - 10 pcs.
• Dill seeds - to taste
• Water - 350 ml.

Cooking process:

1. We select good apples, rinse them thoroughly.
2. We spread currant leaves on the bottom of the jar.
3. Then we pour dill seeds into the jar.
4. We put apples in a jar.
5. Cover them with currant leaves from above.
6. Put sugar and salt in the water and bring the mixture to a boil. Cool it to room temperature and pour it into a jar.
7. Cover the jar with a lid or parchment paper and leave in a cool place for 40 days. Bon Appetit!

Homemade soaked apples with rye flour

Cooking pickled apples is a simple process, but rather long, but does not require active participation. But in winter, such apples will delight the whole family with their delicate sweet and sour taste.

Cooking time: 10 days.

Cooking time: 20 min.

Servings - 6.

Ingredients:

• Apples - 15 pcs.
• Granulated sugar - 1 tbsp. l
• Salt - ½ tsp
• Rye flour - 2 tbsp. l.
• Raspberry leaves - 10 pcs.
• Cherry leaves - 10 pcs.
• Water - 200 ml.

Cooking process:

1. Put raspberry and cherry leaves on the bottom of the sterilized jars.
2. Next, put the first layer of apples.
3. Sprinkle apples with rye flour.
4. Lay out the apple layer again and sprinkle it with flour.
5. In this way, fill the entire jar, put cherry and raspberry leaves on top again.
6. Add sugar and salt to the water, bring it to a boil and cool to a warm state. Pour liquid into the jar.
7. Cover the jar with a lid and put it in a warm place for 10 days. After that, we remove the apples for a month in the cool. Bon Appetit!

Delicious recipe for soaked apples with honey

An unusual recipe for soaked apples with honey, mint and basil. Apples are very aromatic and spicy, and mint with basil will add a refreshing flavor to a sweet and sour dish.

Cooking time: 4 days.

Cooking time: 25 min.

Servings - 4.

Ingredients:

• Apples - 1.2 kg.
• Honey - 4 tbsp. l
• Salt - 1 tbsp l.
• Basil - 4 pcs.
• Cinnamon - 1 stick
• Mint - 8 pcs.
• Water - 1.7 liters.

Cooking process:

1. Dissolve the salt in water, bring the liquid to a boil and remove from heat. Cool to about 40 degrees.
2. Put mint, cinnamon and basil on the bottom of the jar, then fill the jar with apples and put the spices on top again.
3. Dissolve honey in chilled salted water.
4. Fill the apples with the mixture and tie the neck of the jar with gauze. We leave the jar in the tray at room temperature for 4 days.
5. After the specified amount of time, we take the jar out into the cold, where we leave it for 2 months.
6. The flesh of the finished apples should be transparent and the skin slightly wrinkled. Bon Appetit!

Soaked apples with lingonberries for the winter

It's no secret that the best addition to a pickled apple recipe is lingonberry. Preparing such a dish is very simple, and is an irreplaceable storehouse of nutrients, which makes it an ideal choice for the winter season.

Cooking time: 4 days.

Cooking time: 25 min.

Servings - 4.

Ingredients:

• Apples - 1 kg.
• Lingonberry - 100 gr.
• Salt - 3 tbsp. l.
• Granulated sugar - 3 tbsp. l.
• Wheat flour - 3 tbsp. l.
• Currant leaves - 10 pcs.
• Water - 2 liters.

Cooking process:

1. We wash the apples thoroughly, separating all spoiled ones.
2. Pour water into a saucepan and bring to a boil.
3. Add sugar, salt and flour to boiling water. Stir the mixture and cool to room temperature.
4. Put currant leaves on the bottom of the jar.
5. We put the apples in the jar with the stalks up, add the lingonberries.
6. Fill everything with brine.
7. We put oppression on top of the jar and leave the apples at room temperature for 4 days.
8. After that, we transfer the apples to a cool place for a month. Bon Appetit!