Soaked apples in a bucket for the winter - simple homemade recipes
For soaking, it is better to use sour and strong varieties. The fruits should not be soft and sweet. The best apples are late varieties, well ripened: Antonovka, Anis, Pepin, Titovka.
Before soaking, late varieties should rest for two weeks. In general, aging of soaked apples is usually 30-40 days. The ongoing cooking process is similar to the preparation of urine.
How to make soaked apples for the winter with malt
Learn how to properly prepare soaked apples in a bucket according to an old recipe.
Cooking method:
1. Apples need to be sorted and washed with cold water.
The bottom of the bucket can be lined with fresh and finely chopped rye straw, which must be washed and scalded with boiling water.
2. In our recipe, instead of straw, we line the bottom of the bucket with blackcurrant and cherry leaves. We place apple fruits in rows on the leaves with the stems facing up.
3. Prepare the wort. Pour 10 liters of water into a saucepan, pour 250 g of sugar, 50 g of salt and 100 g of malt (or kvass wort) into it. Mix everything. The wort is ready.
4. Pour the wort into a bucket with apples.
5. Place currant and cherry leaves again on top of the fruit (or put straw). Cover the apples with a plate and place a weight.
6. The fruits filled with wort should stand at a temperature of 22-25 degrees for fermentation for 3-4 days. In the future, apples should be stored at a temperature no higher than +15 degrees and no lower than -6 degrees.
Video on how to make soaked apples in a bucket according to an old classic recipe
If you have a lot of apples, then you just have to make a recipe for the winter that you will be delighted with later.
To ensure a pleasant taste, choose the right varieties, follow the proportions in preparation and monitor the aging time.
Recipe for soaked Antonovka apples in a barrel with straw at home
Find out a recipe that has been tested for decades, with the taste of childhood. You can cook soaked apples in a bucket in the same way.
Cooking method:
1. The collected apples must lie down and smell so that starch forms in them. Then they need to be washed and slightly dried in boxes.
2. Steam the rye straw with boiling water for 20-30 minutes so that it warms up and swells. Using a spatula, we try to drown its entire top layer. This will be our leaven.
During the process of steaming with boiling water, rye straw becomes soft and pliable. This is what is needed so that it can easily fit into a round barrel.
3. Take a plastic barrel with a capacity of 50 liters and line it inside with a plastic food bag. We put a layer of steamed straw at the bottom, then put apples on top in layers until the middle of the barrel.
4. Then add a layer of rye straw.
5. Place the fruits on the straw again.
6. And so we put apples in rows almost to the very top.
7. The third layer will be the last and it should cover all the fruits in the barrel well.
8. Prepare the brine. Pour 10 liters of cold water into a bucket and add: 750 g of sugar, 250 g of rock salt and 2 tbsp. spoons of mustard powder. Mix everything well with a wooden spatula until the salt and sugar dissolve. The brine is ready.
9. We lower the barrel of apples into the cellar (while it is without brine and relatively light).
10. Fill the apples in the barrel with brine so that they are all covered with it. Then we release the air and tie the edges of the plastic bag.
11. Close the barrel with a lid and wait 1 month during which the fermentation process will occur.
12. Then take out the soaked apples and saturate your body with a huge amount of nutrients.
Bon appetit!
Soaked apples in a bucket with fresh cabbage
Ingredients for 3 kg of apples:
- 4 kg cabbage
- 2-3 carrots
- 3 tbsp. spoons of salt
- 2 tbsp. spoons of sugar
Preparation:
1. Wash the cabbage and apples well. Peel the carrots, then grate them on a coarse grater.
2. Chop the cabbage and combine with grated carrots. Mix the vegetables with salt, sugar and rub with your hands until the juice comes out.
3. Take a bucket and start layering the apples, topping each layer with a vegetable mixture of cabbage and carrots.
4. When laying apples, try to pack them more tightly. The topmost layer in the bucket should consist of cabbage with a layer of 2-3 cm.
5. Pour the juice released from the cabbage on top.
If the juice is not enough, then make a brine at the following rate: For one glass of chilled boiled water you will need 1 tbsp. spoon of sugar and 1 tbsp. spoon of salt.
6. Place whole cabbage leaves on the top layer of shredded cabbage, cover with a plate, and apply pressure. Keep it at room temperature for 2 weeks.
During the first 5-6 days, apples strongly absorb brine and the top layer is exposed. To prevent damage to the workpiece, you should always add brine to the bucket.
Then put it in the cellar, in a cooler place, and keep it there for another 2 weeks.
7. After the allotted time, the soaked apples in the bucket are ready, put them on a plate and enjoy them for your health.
Video on how to prepare apples in a bucket of honey
Watch the recipe to the end and use this preparation for a whole bucket.
The proposed recipes will help you make soaked apples in a bucket and not only in one, but in the plural. Many families do this, try it too.
