Mother-in-law pickled apples: 9 delicious ideas

Soaking apples is an old way to preserve crops for the winter. But modern housewives also love him, because the fruits retain all the beneficial properties, and also acquire an unusual spicy taste.

Sour Pickled Apples

We put the apples in rows in a prepared container; between them add currant leaves, basil and mint. Fill everything with bread kvass, diluted in half with salted water. For 10 liters of liquid, you need 100 g of salt. Apples should sour in the warmth within 24 hours. Then you can take them out to the cellar. The fruits absorb a large amount of moisture, so the liquid must be topped up at first. After 30 days, you can treat guests to apples.

Apples with cherries, currants and mint

One large bunch of all the leaves is enough for 10 kg of apples. We lay the greens in a thin layer on the bottom of the jars, which must first be prepared - rinse and dry thoroughly. The fruits should sit tightly to each other, and not float over the entire surface. If the fruits are of different sizes, place the larger ones on the bottom.

You should not get too carried away with leaves: because of their abundant 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 are needed per 5 liters of water. It is important for the mixture to boil for 5 minutes and cool completely. We fill her apples to the brim.

Cover with gauze and leave warm for several days. The fermentation process will begin soon: remove the foam that appears. Add liquid as needed.

Pickled apples for future use

Benzoic acid is a naturally occurring compound found in cherry tree bark, cranberries and blueberries. All of these are good for the peeing process. Classic pickled apples are impossible without licorice root. Sugar is contraindicated in this situation. It will add an alcoholic flavor to the dish. Combine the malt with a little hot water and pour it into the previously prepared marinade.

Tightly stuff the container with apples, alternate with straw and mustard powder. Cover everything on top with a layer of transfer material; its thickness should not exceed 3 cm. Put a wooden circle and a piece of canvas. We leave for a week at room temperature. We periodically check the amount of liquid; add, if necessary.

Basil and honey recipe

We 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. Lay out basil and black currant leaves on the bottom of the cans. In the future, we alternate greens with apples.

We fill everything with brine, put the oppression and keep it for several weeks in a cool room. We remove for winter storage.

Apples with black currant leaves and dill

Banks are covered with currant leaves. They are followed by apples, each layer of which is sandwiched with dill sprigs. When the cans are full, place the rest of the black currant on top and set the oppression.

Dissolve 50 g of rye malt in water, bring to a boil and simmer for about 20 minutes. Add a glass of sugar, 50 g of salt and let the mixture cool. Pour apples and leave warm for several days.

Apples with rowan

Place the prepared fruits and mountain ash in a barrel and fill it with chilled brine based on water, salt and sugar. The apples should be aged for a month in a cool place. Rowan is taken at the rate of 500 g per 5 kg of fruit.

Pickled apples with celery

Dissolve 50 g of malt in water and bring the mixture to a boil. Let it simmer over low heat for 20 minutes. We put spices: salt and sugar. Cover the entire bottom of the container with rye straw. Previously, it must be doused with boiling water.

Lay apples on top of the straw, each layer of which is interspersed with celery. We put oppression on top of the fruits and fill them with cooled brine: make sure that there are no gaps left.

Cranberry Juice Recipe

We wash the container for soaking with a solution of soda; Rinse well with cold water and then scald. We spread the fruit, lay clean gauze on top and place the oppression. We boil water with salt and sugar. The liquid should cool well. Then mix it with cranberry juice. Fill the apples with the finished mixture and store them in a cool room.

Apples with lemon balm, honey and mint

At the bottom of the jars we place half of the greens, and on them - several layers of apples. Further, all the rows are alternated. We boil water and add the components for the brine: salt, rye flour, honey. Liquids take time to cool down. Only then can the apples be covered with it. For a week, fruit containers should be stored at a temperature of 15-17 degrees. Then it can be taken to the cellar or refrigerated.

Keep in mind that glass jars or wooden barrels are suitable for soaking, and only winter varieties of apples should be taken: Antonovka, Titovka, Anise. Fruits, even with minimal damage, should be immediately set aside.

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The most delicious pickled apples: 6 recipes for every taste

It is very important to prepare suitable apples for soaking. The most suitable for peeling are apples of late varieties, well ripened, but firm: the best variety is Antonovka, anise, pepin and titovka are also suitable. Harder varieties must be pre-prepared: before soaking, they need to soak for up to two weeks. In general, the aging of pickled apples is usually 30-40 days.

Fruits, even with very slight damage, should not be used - all apples can rot. Also, in order to prevent damage to the workpiece, you should always add water to the container - in the first 5-6 days it is strongly absorbed and the upper apples are bare.

Pickled apples are a very useful preparation: apples retain all their useful properties, but at the same time they also acquire a piquant taste and aroma, which they absorb from the brine.

Apples can be soaked with the addition of a wide variety of products, spices, herbs and spices: kvass, flour, honey, sugar, lavender mustard, mint, basil, savory, with apple, cherry or currant leaves, etc. The most common and popular recipes for soaked apples are with honey, currant leaves, kvass, cinnamon.


You will need:

  • apples,
  • currant leaves,
  • mint and cherry,
  • brine - for 10 liters of water 200-300 g of honey,
  • 150 g salt, 100 g rye flour / malt.

How to cook pickled apples.

Put currant leaves on the bottom of the container in a thin layer, put apples on top in 2 layers, then cover them with a thin layer of cherry leaves, again 2 layers of apples, then a very thin layer of mint and apples.

On the top layer of apples, you need to lay leaves (if desired - assorted) and 2-3 sprigs of mint, cover with a circle, put a load on the circle. Dissolve all the ingredients for the brine in warm boiled water, allow to cool completely, mix, pour into a container with apples (without removing the load!).

Make sure that during soaking the circle is always covered with liquid, otherwise the apples will deteriorate, you need to keep the apples at a temperature of + 15-18 degrees, the apples will be ready in 4-6 weeks.


You will need:

  • 4kg of cabbage,
  • 3kg of medium-sized apples,
  • 2-3 carrots,
  • 3 tbsp salt,
  • 2 tbsp Sahara.

How to cook pickled apples with cabbage.

Rinse cabbage and apples, peel carrots, grate them. Combine carrots with chopped cabbage, sugar, salt, squeeze with your hands until the juice is released.

Shifting with a vegetable mixture, put apples in a bowl for soaking, tightly sandwiching them so that there are no cracks, lay a layer of cabbage 2-3 cm on top, tamp, pour in the released cabbage juice, if it is not enough, make a brine at the rate of 1 tbsp. salt and sugar in 1 cup of chilled boiled water.

Place whole cabbage leaves on top, cover with a plate, put oppression, keep at room temperature for 2 weeks, then the same amount at a cooler temperature.


You will need:

How to make pickled apples in jars. Rinse the apples well, put in a jar, pour in water in which salt and sugar are diluted, seal the jars with plastic lids.


You will need:

  • 20 kg of apples,
  • 3 kg of mountain ash,
  • 10l of water,
  • 500 g of honey or sugar
  • 50 g of salt.

How to cook pickled apples with rowan. Rinse ripe rowan and apples, place in a bowl for soaking, distributing berries and apples evenly. Dissolve honey or sugar, salt in warm water, let the water cool, pour into a container, cover with a clean cloth and put a wooden circle on top, put a load on it. Apples for this recipe should be soaked in the cold.


You will need:

  • apples,
  • filling - 10 liters of water,
  • 100g salt
  • 1 cup of sugar,
  • 3 tbsp mustard.

How to make pickled apples.

Dissolve mustard, sugar and salt in water, bring to a boil, let cool. Put straw or currant / cherry leaves on the bottom of the bowl for soaking, put apples on top and fill with mustard filling.

Apple juice

A real symbol is a symbol of a healthy lifestyle. It is low in calories, contains a lot of iron (helps with anemia), fruit acids (prevents aging), pectin (cleanses the body of toxins). Apple juice increases the body's resistance to colds and infectious diseases, helps with diseases of the cardiovascular system, kidneys, lung problems, counteracts the formation of kidney stones, improves digestion and stimulates the intestines.

For diabetes mellitus, juice from green apples should be consumed, and for obesity, a mixture of apple, tomato and lemon juice in a ratio of 4: 2: 1 is recommended. Apple juice can be mixed with other fruit and vegetable juices - carrot, beetroot, celery, peach, grape.

In addition, the juice from green and red apples is one of the important ingredients in cocktails. It is used to prepare jelly, mousse, jelly, sorbet. Fermented apple juice is used to make cider, spirits (calvados, apple juice) and apple cider vinegar.

The most convenient way to preserve apple juice is with a juicer. But if it is not, it is quite possible to get by. Before starting the process itself, prepare jars and lids for juice. The jars must be thoroughly washed, rinsed with boiling water, and then turned upside down on a dry, clean towel. Boil the lids in water for a few minutes. If you are making sweetened juice, then sugar (for 3.5 kg of apples - 900 g of sugar) is added before boiling. You can preserve natural juice, and add sugar just before use.

Apple juice itself cook like this:

1. Wash the apples, cut into 4 pieces and remove the core.
2. Pass through a juicer.
3. Strain the freshly squeezed juice into a saucepan through cheesecloth.
4. Put the pan on the fire and heat to +75. + 80 ° C.
5. Filter the hot juice through a thick cloth. Bring to a boil, simmer for 3-4 minutes.
6. Pour into clean jars immediately. Close with lids.

Pickled apples with rowan

For cooking you will need:
  • apples - 20 kg
  • cold water - 10 l
  • mountain ash - 3 kg
  • sugar - 500 g
  • coarse crystalline salt - 150 g.

Pickled apples with rowan


  1. Dissolve salt and sugar in water, boil.
  2. The prepared brine is allowed to cool completely.
  3. Rowan and apples are thoroughly washed under running water.
  4. Put them in a clean container, alternating layers.
  5. When the container is full, the apples are poured with the previously prepared cooled brine.
  6. A load is placed on top of the apples.
  7. They are left for 2 weeks at a temperature of about + 16 ° C, after which they are stored in a cool room.

Pickled apples recipe in a bucket

A more convenient recipe for wetting apples for the winter in a bucket. This will save space and time.

Antonovka soaked for the winter in a bucket recipe and composition:

  1. Apples grade Antonovka 7 kg
  2. water per bucket in 7L
  3. sugar 1kg
  4. ground cinnamon 50g
  5. leaves of grapes.

  1. At the bottom of a clean bucket, we make a layer of leaves and apples alternately.
  2. fill with warm water, dissolved sugar and cinnamon.
  3. close with a flat lid and press down with a load, an obligatory action. Thanks to this, our apples will absorb the filling better and ferment faster.

The recipe for soaked apples in a bucket is quite simple, but if it is not convenient for you, you can resort to regular cans.

Pickled apples: recipes

If you want to open a new page in the field of homemade preparations, you just need to cook pickled apples. They will acquire not just a refreshing sourness, but even an alcoholic note. And the brine will turn out to be slightly carbonated, like kvass.


Features. Pickled apples "Antonovka", "White filling", "Ranet", "Pepin" and other varieties are especially tasty if cooked in a barrel. Containers made of natural materials not only ensure long-term preservation of the product, but also saturate them with the tart aroma of wood. If you have a place to store a large barrel with a blank, give preference to the original old recipe.

  • apples
  • straw
  • blackcurrant leaves
  • tarragon
  • mint
  • 150 g malt for every 10 liters of water
  • 400 g sugar for every 10 liters of water
  • 90 g of salt for every 10 liters of water (you can do without salt - this is at your discretion).

  1. Rinse the straw well, scald it with boiling water and place it on the bottom of the barrel with a layer of 3 cm.
  2. Arrange the apples in one layer, with currant leaves and tarragon on top.
  3. Continue to layer apples and leaves until the container is full.
  4. Boil the malt in the appropriate amount of water and let sit for about an hour.
  5. Strain the broth, dilute the bulk products in it and pour into the barrel.
  6. Place the workpiece under pressure.
  7. Keep at room temperature until fermentation begins, then refrigerate.

As easy as pie

Features. A simple recipe for pickled apples for the winter is suitable even for those who first encounter such a technology for harvesting fruits. A minimal set of ingredients and an unpretentious cooking method give an excellent result. The amount of ingredients is indicated per 1 kg of fruit. Correct it depending on the container volume.

  • 1 kg of apples
  • 1.5 l of water
  • 120 g sugar
  • 50 g salt
  • cherry and currant leaves
  • cloves, cinnamon and grain mustard of your choice.

  1. Cover the bottom of the container with washed leaves.
  2. Lay two layers of apples on top and cover them with a layer of leaves.
  3. Continue alternating until the container is full to the top. Leaves complete the composition.
  4. Boil the spice water and dissolve the bulk ingredients in it.
  5. When the filling has cooled down to about 35 ° C, fill the container with apples with it and put it under pressure.
  6. Keep the workpiece at room temperature for about a week, and when the fermentation process begins, move it to the cold.
  7. The apples will be ready in one and a half to two months.

Sour with cabbage

Features. If you want to unleash a new facet of sweet fruits, try making soaked apples for the winter with cabbage. The fruits will be saturated with a sour-salty aftertaste. The delicacy will not turn out to be a dessert, but rather a snack bar.

  • 3 kg of apples
  • 4 kg of cabbage
  • two carrots
  • 60 g sugar
  • 90 g of salt.

  1. Chop the cabbage finely and grate the carrots.
  2. Mix vegetables with bulk products and leave until juiced.
  3. Put a layer of carrot and cabbage on the bottom of the container and tamp well.
  4. Place a layer of apples on top.
  5. Season vegetables with apples until the container is full.
  6. Pour the juice that the vegetables have released into the container.
  7. Put oppression on top.
  8. Before fermentation, keep the billet at room temperature, and then move it to the cold.
  9. You can taste it in a month.

With mustard

Features. Flowers honey and mustard give apples an amazing, unlike anything else. The last component is not just a flavoring agent, but also an excellent preservative.Fruits soaked in mustard sauce are perfectly stored at home.

  • 10 kg apples
  • blackcurrant leaves
  • horseradish leaves
  • three tablespoons of powdered mustard
  • 400 g honey
  • 100 g salt
  • 5 liters of water.

  1. Lay blackcurrant leaves and apples in a clean container.
  2. Dissolve the salt and honey in boiling water and wait until it cools completely.
  3. Fill the apple container with the filling and place it under pressure.
  4. When fermentation begins, put it in a cool place for a month and a half.

With rowan

Features. In a city apartment, it is most convenient to cook pickled apples in jars for the winter. To this end, choose small fruits that will easily pass through the neck of a three-liter jar. Harvesting is done without leaves, and ripe mountain ash is used as a preservative. This option can be called an instant recipe, because it will be possible to feast on soaked fruits in less than a month.

  1. Place the apples and rowan berries removed from the bunch in a container.
  2. Boil water, dissolve bulk additives in it and wait until it cools.
  3. Fill the fruit container with the filling.
  4. Put it under oppression, and when fermentation begins, put it in the cold.

Another reason to learn how to wet apples for the winter is skin problems. If historical rumors are to be believed, Princess Anna Yaroslavna, the future Queen of France, suffered from acne in her 20s. The healers in the court advised her to eat pickled apples. It was thanks to this miraculous delicacy that she got rid of the rashes and at the wedding with King Henry I appeared in all her glory.

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