Now you know the most delicious recipe for soaked apples in jars

Tell me a simple recipe for pickled apples in jars. This year we have an unprecedented harvest of Antonovka. If the weather does not spoil the fruits, there will be fruits for different preservation. I always make apple jam, but there weren't enough of them to harvest whole apples, our tree is still young. And now I waited, but the recipe was lost, I don't remember how much sugar to put?

What could be more delicious in winter than a crispy, aromatic, juicy and tasty fresh apple? Only pickled fruits, with their characteristic refreshing acidity. Each housewife has her own recipe for soaked apples in jars. Some prepare them “solo”, adding only a few cherry and currant leaves. Others like to combine apples with mountain ash or add a whole bunch of herbs. And some even ferment fruit along with cabbage. It all depends only on individual taste, but some rules should still be followed.

Are all apples suitable for peeing

It all depends on the purpose of the preparation. If you want to taste apples in the near future, you can also use summer varieties. But for winter harvesting, it is better to take only autumn and winter apples. They have dense flesh that will keep its shape, will not fall apart and will not turn into porridge from long storage.

The best apple varieties "behave" in soaked blanks:

• Antonovka;
• Welsey;
• Slav;
• Pippin;
• Babushkino;
• Snowy Calvil.

In addition to the fact that the fruit should be whole, not damaged by diseases and pests, there is another nuance. Freshly harvested crops can only be fermented from summer varieties. Autumn and winter apples should lie down before harvesting so that their sweet and sour pulp "picks up sugar". The first two weeks are enough for this, while the late varieties need at least a month.

The recipe for soaked apples in jars - a classic version

Usually, fruits are harvested in 3-liter jars. Accordingly, the apples must be selected small so that they crawl through the neck entirely. It is not worth taking too small - there will be nothing to eat. And large ones will have to be cut, and they will be pickled longer. Both fruits and jars are well washed, and it is advisable to additionally sterilize the latter. Or at least pour over boiling water.

After the apples "lay down" their time, you can start urinating them:

1. Currant and cherry leaves are spread on the bottom of three cans, making a kind of pillow from them.
2. A layer of clean apples is loaded on top.
3. Then continue to fill the jar, alternating layers of fruit and foliage.
4. Bring 5 liters of water to a boil and dissolve 200 g of sugar and 1 tbsp. l. salt.
5. Allow the marinade to cool slightly and fill it with the blank.
6. Tie the jar with gauze and put it in a warm room with a temperature of about 15 ° C for about a week.

During fermentation, the liquid will evaporate. Therefore, the remaining marinade is sent to the refrigerator and refilled as needed. When fermentation is over and the froth stops appearing, the jar is closed with a plastic lid. Soaked apples are stored in a cool room at + 5 ° C. And you can eat them in a month - it takes so much time for the pulp to have time to marinate well.

Soaked blocks with honey