Pickled apples in jars - homemade recipes. Soaked Antonovka apples: a recipe for an old Russian snack

Pickled apples are currently a fairly popular delicacy. This method of preparing fruit has been known since ancient times, when our ancestors were not yet familiar with sterilization. Even famous writer Vladimir Soloukhin dedicated a story of the same name to this dish.

With a product calorie content of only 40-60 kcal per 100 g, all beneficial properties, therefore, such apples are a storehouse of vitamins, and the soaking process itself is not difficult.

Described below simple recipes with photos they will tell you step by step how to make soaked apples in various ways at home.

The benefits and harms of soaked apples

This delicacy is not only very tasty, but also low in fat. When urinating, apples retain B vitamins, as well as A, E, D. They also contain many minerals.

Thanks to plant fibers and fiber, the product has a beneficial effect on the digestive system and helps get rid of constipation, and its bactericidal properties normalize the overall intestinal microflora. A restoration of normal metabolism is also observed.

Increased availability ascorbic acid Helps stimulate the immune system and strengthen the body's defenses.

But this food can also cause harm if it is abused. Use is contraindicated in case of hyperacidity. gastric juice, as well as for diseases digestive system, such as gastritis, stomach or intestinal ulcers.

Before you start preparing soaked apples, pay attention to the following:

It is best to use winter or hard late varieties apples Pepin, Antonovka, anise, titovka are suitable. The fruits must be whole, without dents or rot;
Only ripe fruits are suitable for urination, so after picking they should be allowed to lie in a dry, warm place for a couple of weeks;
Carefully select and buy products from trusted summer residents or gardeners, as imported apples may be sprayed with chemicals that will release toxins during the soaking process;
Before harvesting, all fruits must be thoroughly washed;
For the first time, stock up on cold boiled water, because at first the fruits will intensively absorb liquid.

The simplest recipe for soaked apples

Ingredients:

Sugar – 300-400 g;
Fruits of autumn or autumn-winter variety– one bucket;
Branches with leaves of raspberries, cherries, currants, lemon balm.

Let's pre-prepare the fruits:

Wash them under running water, remove leaves and stalks;
Place branches with leaves on the bottom of the dish - exactly half;
We put fruits on them (it is not advisable to crush and compact them);
Cover with the remaining branches so that the fruits are completely covered. You can use 2-3 sprigs of mint, it will give a wonderful aroma.

Preparing the marinade:

Boil 1 liter of water, add salt and sugar, stir quickly until they are completely dissolved;
Let cool and dilute with boiled cold water until required quantity. A bucket of fruit requires about five liters of liquid;
Fill the contents completely with marinade to the brim;
We put a round flat board on top, which is called oppression. We install the load. The marinade should be added little by little over the next seven days. After this period, we take the container to a cool place and leave it for 40-45 days.

Homemade soaked apples can be easily prepared yourself. It won't take much time or effort.

Soaked apples White filling

Many people are interested in whether it is possible to preserve white liquid in jars. Although this variety is not entirely suitable for soaking, this recipe ultimately produces apples that taste and look like soaked apples.

Product composition (for a two-liter jar):

Sugar - two large spoons;
Apples “white filling” – 1 kg;
Salt - one large spoon;
Horseradish leaf;
Cloves - two buds;
Table vinegar - three tablespoons;
Cherry leaves - 3-4 pieces;
Water.

Let's look at how to prepare soaked apples in jars for the winter from the tender and delicate "white filling" variety, which is one of the first to grow in the summer.

Cooking diagram:

First, wash, sterilize, and dry the jars. Boil the lids;
Sort the fruits, set aside damaged and wormy ones, wash and dry;
Place cloves and cherry leaves down into a two-liter jar, then a horseradish leaf. You can also add some blackcurrant leaves;
Place the fruit in a thick layer in a jar, pour boiling water over it, cover with a lid and leave to stand for a few minutes;
Remove the lid and carefully set it aside; it is necessary for rolling up the jar. Pour boiling water into a container and bring it to a boil;
Pour salt and sugar into a jar, pour in vinegar. Again, pour boiling water to the top and roll up.

Amazing recipe with rowan

Cooking according to these instructions will help you achieve interesting and original taste usual pickled apples.

The recipe for soaked apples includes the following components:

Rowan berry – 3 kg;
Apples – 20 kg;
Sugar – 500 g;
Water – 10 liters;
Salt – 50 g.

Cooking steps:

Boil water and cool slightly, dissolve salt and sugar in it;
Place the fruits, previously sprinkled with rowan berries, into a large container;
Pour the marinade on top so that it completely covers the fruit;
Set the pressure and place a load (brick, dishes with water). The brine should completely cover the oppression;
After 5-7 days, take the container out into the cold. For seven days, you can add marinade as needed if there is no oppression under the brine layer;
After 30 days our product will be ready for use.

Apples in pumpkin juice with sea buckthorn

They turn out golden when cooked. beautiful color, sweet and very healthy.

Cooking diagram:

Rinse sea buckthorn berries and apples under running water and dry. Take 100 g of berries per 4 kg of fruit;
Place the fruits in a container, sprinkle with sea buckthorn;
Fill in pumpkin juice. To prepare it, take a ripe pumpkin, peel it, cut it into pieces and cook with a little water. Mash the prepared pulp in the broth, cool and pour this mixture over the fruit;
Press down with a weight for 7 days, then the blanks need to be lowered into the cellar.

How to wet Antonovka for the winter

Antonovka is considered ideal variety apples that can and should be soaked. Thanks to the classical harvesting process, these fruits acquire special flavor notes.

Ingredients:

Mint leaves – 12 g;
Antonovka – 4.6 kg;
Cherry leaves and currant leaves - 18 g each;
Honey – 0.35 kg;
Water – 9 l;
Rye flour – 0.1 kg;
Salt – 0.15 kg.

And now the step-by-step recipe:

Place the washed leaves on the bottom of the barrel;
Place fruits on them, cover them with the same leaves;
Press down on top with pressure;
Mix flour, honey and salt in warm water, cool this mixture completely;
Next, pour it into the fruit barrel;
Leave in a warm place for at least 1.5 months.

As you can see, you can make homemade soaked apples in jars or any other convenient container. You just need to prepare it carefully. You can experiment with the number of components and adjust their quantity at your discretion.

Video: Recipe for pickled apples with rowan berries

This harvesting method is far from new. Recipes for soaked apples have been collected for many years and passed down from generation to generation. We propose to revive this wonderful tradition with the help of the best recipes.

Line wooden tubs on all sides with straw, previously scalded with boiling water. The brine temperature should be no higher than 30 ˚C, otherwise the workpiece will become very bad smell and taste. It is not advisable to wet different varieties in one container.

Preparing apples before starting the process

It’s better to take autumn or winter varieties with dense pulp, sweet and sour taste. The acid will promote fermentation and prevent the development of harmful microorganisms. Soft fruits will turn into mush and will be unfit for consumption.
It is recommended to wet only ripe fruits removed from the branches, without wormholes. There should not be a single blemish on the skin.
Unripe apples are allowed to age for about two weeks.
The best varieties: White filling, Anise, Papirovka, Titovka, Antonovka, Pepin, Kamenichka, Slavyanka, Babushkino, Autumn striped, Sklyanka.
Containers must be perfectly clean. It is better to wash barrels with a hose. Pressurized water will wash away all the dirt. Then be sure to pour boiling water over the bottom and walls of the vessel to disinfect.

The best recipes for soaked apples

Such preparations have a rich taste and pleasant aroma. They are very easy to make. At the same time, such recipes are very useful, as they retain many vitamins and other microelements.

A simple recipe for the winter

This recipe is prepared quickly. Anyone can do it, even a novice housewife.

Ingredients:

apples;
for 300-400 g of sugar there are 3 tbsp. l. salt;
For the aroma you will need a few branches (along with leaves) of raspberries, cherries, currants and lemon balm.

Cooking process:

Remove all stems from washed fruits.
Line the bottom of the container with half of all the leaves. Place apples on top.
There is no need to compact them! Completely cover the fruits with the remaining branches.
To prepare the marinade, boil 1 liter of water, add salt and sugar (they should melt completely).
When the marinade has cooled, dilute it with cold boiled water. Completely cover the fruits. This recipe is designed for both 3-liter jars and a barrel, a special plastic bucket.
Over the next week, you need to check the condition of the workpiece, adding marinade.
After this, move the container to a cool place for about 45 days.

With mustard

Ingredients:

for 20 kg of apples - sugar (420 g), salt (200 g);
malt - 4 tbsp. l.;
clean drinking water(you can use spring water);
cherry and currant leaves;
mustard (powder).

Cooking process:

Before soaking the fruits, you need to prepare a filling of salt, granulated sugar and water. Pour malt into a small container and dilute it with 200 ml of boiling water.
The bottom of a clean barrel should be lined with leaves mixed with mustard.
Place the apples in rows one on top of the other and pour the prepared marinade over them. The liquid should completely cover the fruit.
Press the container on top with pressure and place it in a warm place for a week (at +18-20˚C).
Fruits quickly absorb water, so you will have to top it up.
Then the barrel must be taken out to the basement for 2 months.

With cabbage

To prepare the delicacy, you will need the following products:

apples (6 kg) + cabbage (8 kg);
salt (50 g), sugar (6 spoons);
4 carrots.

Cooking process:

Grate the peeled carrots on a coarse grater.
Combine cabbage and carrots, add salt and sugar.
You need to mash the cabbage well with your hands (this will release more juice).
Place the washed apples in jars, and fill all the voids on top with cabbage.
Cover with cabbage leaves and let steep for 14 days.
Then put the jars into the cellar. In 4 weeks you will get an excellent preparation.

Important! Cabbage juice is poured into a jar of apples.

With rowan

Ingredients:

5 kg of selected apples and rowan berries;
0.5 kg of sugar (it can be replaced with honey);
salt at least 100 g (salty lovers can double this amount);
you will need it for the brine clean water- 10 l.

You should do urination as follows:

Place apples and berries in layers in a convenient container, alternating them one at a time.
Boil water and stir honey (or sugar) and salt into it.
Cool the filling completely.
Pour it into a container and cover with a cloth.
Best used as a lid wooden circle.
You definitely need to put a load on it.
The period of urination is from 20 to 40 days.

Important! In this way, apples are soaked only in the cold.

With honey and mint

Ingredients:

apples (20 kg);
leaves: mint - 50 pcs., and cherry - 20 pcs.;
The brine goes to: water (10 l) + honey (250 g) + coarse salt (150 g) + rye flour or malt (100 g).

Here's how to cook apples:

Place ½ of the cherry leaves on the bottom of the vessel.
Arrange the fruits on them in 2 rows.
Next, between each row you should make a layer of mint leaves.
At the end of the bookmark, cover all the fruits with the remaining cherry leaves and a piece of clean gauze, folded in three or four.
Be sure to put something heavy on the gauze.
Pour the spices for the brine into cooled boiled water (not higher than +40 ˚C) and stir until completely dissolved.
Fill the container and leave in a warm place at +16˚C for a week.
Then put it in a cool place for a whole month.

Advice! If there is no barrel, regular one will do bucket. For a full bucket of apples, take the same amount of water and 9 tbsp. l. sugar and salt. Don't forget about branches with leaves (optional).

Cold way

Ingredients:

6 kg of sweet apples;
1.5 cups sugar;
2.5 tablespoons of salt;
approximately 8 liters of water;

Cooking process:

Make a syrup from water, salt, sugar and let it cool completely.
Place the fruits in a container and pour in the cold marinade.
Press down on top and place in the cold for a month and a half.

White filling

For urination you will need:

1 kg apples;
1 tbsp. l. salt;
2 tbsp. l. Sahara;
3 tbsp. l. vinegar;
suitable as a seasoning cherry leaves(3-4 pcs.) + 1 horseradish leaf + cloves (2 pcs.).

Cooking process:

Before rinsing, the container must be sterilized and wiped dry.
Wash the apples well under running water. The tails do not need to be removed.
Place leaves and cloves on the bottom of each jar.
Place the fruits themselves compactly, but do not press them, otherwise dents will appear on them and they will lose their aesthetics.
After this, pour boiling water into the jars to the very top of the neck.
Cover them with lids and wrap them for 10-15 minutes. A blanket or large terry towels are suitable for these purposes.
Drain the water from the cans back into the pan and boil again.
When boiling again, you should dilute salt, sugar and vinegar in it.
Pour water into the jars again and roll up this time iron lids. Cover with a blanket again.
If you wish, you can add some of your own ingredients to this recipe.

In a barrel

Ingredients:

apples - 10 kg;
tarragon - 8 stems;
rye straw;
5 liters of water;
200 grams of sugar.

Cooking process:

Place straw at the bottom of the barrel.
Next, place the fruits and fill with pre-made brine.
Place a weight on top and take it to the basement for two months.

Cooking process:

Place currant branches at the bottom of the bucket.
Then place the fruits.
Make the marinade, cool it and pour over the fruit.
Place oppression on top and take it to the cold.

Storage

You need to store soaked fruits in the basement (where they will remain quietly until summer) or in a glacier, where they will retain their taste until the next harvest. The only option for an apartment is a refrigerator.

Soaked apples are very beneficial for the body, and they will also help diversify the table in winter.

Recipes for soaked apples.

Pickled apples are a rather specific dish that not everyone loves. But this is an excellent snack for strong drinks. alcoholic drinks. Previously, such pickles were sold in large quantities in stores. Nowadays it’s rare to find soaked apples in any supermarket. We recommend preparing them yourself.

Not all varieties are suitable for soaking. Most often, apples with thick skin and elastic flesh are chosen. Accordingly, autumn and winter varieties are suitable for soaking. Antonovka, Kamenichka, Babushkino are perfect. These varieties differ significantly from summer varieties in their structure and taste. The pulp of summer varieties is loose, so they fall apart when soaked. At the same time autumn varieties with sourness, which perfectly emphasizes the piquantness of the dish.

This classic recipe, which can change depending on your desire.

Ingredients:

5000 ml water
205 g sugar
20 g salt
Cherry and currant leaves
10 kg apples

Recipe:

Wash and sterilize glass jars. After this, place the washed leaves on the bottom
Dissolve salt and sugar in boiling water and strain through cheesecloth
Pour the hot solution over the apples and cover with a nylon lid.
The apples should stand like this until foam appears. This usually happens after 4 days
After this, if necessary, add marinade and transfer to a cold place for another 60 days.

It is best to prepare the preparation in wooden barrels. They are pre-washed with soda ash and doused with boiling water. After this, you need to deal with the fruits.

Ingredients:

10 kg apples
210 g granulated sugar
100 g salt
50 g malt
Currant leaves
cherry leaves
Mustard powder

Recipe:

Prepare a solution of salt, sugar and water. Pour 100 g of boiling water over the malt
Add malt to the prepared marinade. Place currant leaves and mustard powder on the bottom of the barrels
Place the apples in rows and fill them with the solution. It is necessary that the marinade covers the fruit 3-5 cm above
Place oppression on top and leave for a week at a temperature of 18-20 °C. Apples will absorb water, so add more.
Transfer the blanks to the basement and leave for 60 days. It is after this time that apples can be eaten

Apples with cabbage are a great appetizer or addition to fried potatoes.

Ingredients:

3 kg apples
4 kg cabbage
3 spoons of sugar
25 g salt
2 carrots

Recipe:

Peel the carrots and grate them. Shred the cabbage using a shredder
Mix cabbage with carrots and salt with sugar. Use your hands to let the cabbage release its juice.
Wash the apples and put them in a jar. Sprinkle cabbage on top to avoid any voids.
Pour the cabbage juice into the container. Top with cabbage leaves and leave for 2 weeks
After this, move the workpiece to the cellar. You can eat it in a month

Pumpkin is used instead of wort. To do this, choose a large fruit.

Ingredients:

10 kg apples
1 large pumpkin
Cherry and currant leaves

Recipe:

Remove peels and seeds from the pumpkin. Pumpkin, which is suitable for making porridge, is ideal.
Cut it into small pieces and fill it with water. Place on low heat
You need to simmer until the pumpkin becomes soft. Using a masher, it is turned into a puree.
Leaves and apples are placed at the bottom of the barrel. After this, the fruit is poured with pumpkin puree.
A load is placed on top and left for a month

This is a savory Polish recipe.

Ingredients:

155 g rye flour
155 sugar
155 g salt
11 kg apples
5 liters of water
Cherry and currant leaves

Recipe:

Wash the apples along with the leaves. Place the leaves on the bottom of the bowl
Mix all bulk ingredients and add water. It is necessary to obtain a uniform fill
Place a layer of apples and place currant leaves on them. Fill with the prepared solution
Place pressure on top and let it sit for a couple of weeks. Move to the cellar

Pickled apples are excellent even without the use of barrels. You can use glass jars for this.

Ingredients:

2 kg apples
Cherry and currant leaves
25 g sugar
25 g salt

Recipe:

Wash the fruits and set them aside. For harvesting, it is better to take ripe fruits that have been sitting for 1 week.
Place currant leaves on the bottom of the jars and apples on top
In a separate bowl, dissolve salt and sugar in water and pour the cooled solution over the apples.
Cover with gauze and leave to ferment for 4 days. Remove the foam
Seal with plastic lids and place in the cellar for 45 days.

Quite popular now plastic dishes. It washes well and does not corrode. Moreover, the cost of such dishes is very low.

Ingredients:

5 kg apples
2.5 liters of water
100 salt
110 g sugar
Cherry and currant leaves

Recipe:

Plastic dishes are washed and doused with boiling water. Currant and cherry leaves are placed on the bottom.
After this, lay out a layer of apples and again leaves
Thus, the entire bucket is completely filled
I fill it with a prepared solution of salt, sugar and water.
Place a plate on top of the apples and a jar of water on it
The apples are left under this pressure for 4 days.
The foam is removed and the bucket or barrel is covered with a lid.
The workpiece is sent to the cellar for 40-60 days

How to soak apples in a bucket: a recipe for the winter

You can watch the video on how to soak apples in a bucket.

VIDEO: Soaked apples in a bucket

Yes, you can soak sliced apples. This is a rather unusual recipe with honey, basil and spices. The taste is spicy.

Ingredients:

5 kg apples
Bunch of basil
Currant leaves
250 ml chalk
100 g salt
2.5 liters of water

Recipe:

The apples are washed and cored. After this, cut into 4 parts
After this, leaves are placed on the bottom, and chopped fruits are placed on them.
IN warm water dissolve honey, salt and flour. The solution should be cloudy
After this, the solution is poured over the fruits, and oppression with a load is placed on top of them.
This mixture is left warm for 5 days, and then covered with a lid and transferred to the cellar.

Pickled apples are a very tasty and savory snack. You can treat guests who unexpectedly drop by to see you with it.

VIDEO: Soaked apples

Once upon a time, every family had its own recipe for pickled apples. Housewives fermented and soaked them, and stored them in cellars until spring. Quite often this sweet and sour spicy delicacy was served at the table. Soaked apples enrich the body with vitamins and calcium, improve digestion, and strengthen the immune system.

Wetting or fermenting apples is the process of converting starch into alcohol and lactic acid, so the apples must not only ripen completely, but also lie in a warm room after harvesting for starch to form. Not everyone knows how to make soaked apples at home, but it’s very simple, you just need to choose the right raw materials, containers, and spices.

Fruits are taken of medium size, preferably identical, without damage. Late - autumn or winter varieties are best suited; summer ones are less common. Anise, Pepin, Antonovka with thick skin and firm pulp without chemical treatment would be an excellent choice. It is better to ferment whole fruits; cut ones will look less aesthetically pleasing, the pulp will spread, but they will cook much faster. The fruits are sorted and washed thoroughly. Fallen, crushed, worm-eaten ones are discarded immediately.

The ancient method of fermentation involves the use of a barrel, preferably oak, but it can be made of other wood. It is first soaked and then washed. hot water, rinse with a soda solution, then with clean boiling water, and then dry. But at home in a city apartment, it is possible to prepare pickled apples in a pan, bucket, or jar. The main thing is that the dishes are made of glass, ceramics or enameled. It is thoroughly washed with soda and rinsed with boiling water.

If leaves, herbs or straw are used, they also need to be washed, doused with boiling water, and dried before use.

Video “A simple recipe for pickled apples”

From this video you will learn how to quickly prepare delicious soaked apples at home.

Traditional recipe for soaked apples in a barrel

Soaked Antonovka apples, prepared at home, can not only delight you with their taste all winter long, but also strengthen the body with vitamins, since their amount (especially vitamin C) will even increase if you soak the fruit correctly.

The simplest recipes require the presence of salt and sugar in the brine, and you can enhance the taste and aroma using a variety of additives: spices, herbs, leaves, berries, vegetables.

Sour with cabbage

The sour version of apples turns out great if you ferment them with white cabbage. To do this take:

2 kg cabbage;
1.5 kg apples;
1 large carrot;
1.5-2 tbsp. l. salt;
1 tbsp. l. Sahara.

The cabbage is cut into thin strips, the carrots are grated on a coarse grater, the vegetables are sprinkled with sugar and salt, they are kneaded thoroughly - everything happens as if it was prepared simply sauerkraut. Then put cabbage on the bottom of the dish, pressing it tightly, on top - apples (tails up), then another layer of cabbage, then a layer of apples, and so on until the very top.

Place a wooden circle or plate on the last layer of cabbage and apply pressure. This semi-finished product is kept at room temperature, and then put away in the cold. You can put it on a dish and serve it in a month.

Sweet with honey

The sweet version has a large amount of sugar, but it is better to make it with honey - it’s tastier and healthier. Antonovka or fruits of another variety with sourness are placed in a bowl with the stalks up, each layer interspersed with leaves of black currant, cherry, raspberry (the bottom must be covered with leaves). poured from above the right amount brine, apply oppression.

To make brine, you need to boil water, then dissolve salt, honey, rye flour (or malt). For 5 liters of water take 70-80 g of salt, 75 g of rye flour, 150 g of honey. Dissolve, then cool before pouring. If you keep the fruit at a temperature no higher than +17 °C, then in a month and a half the dish will be ready.

How to soak apples in jars for the winter

To make a vitamin apple stock for the winter, you need to prepare glass jars large size(three-liter ones are quite suitable). When they dry after being treated with boiling water, currant, raspberry or cherry leaves are placed on the bottom, apples are placed on top in dense layers, filled with brine, and closed tightly with a lid (plastic can be used). In a month and a half you will get very tasty apples. They need to be kept all this time at a temperature of +15 to +18 °C, and the finished ones can be stored in the cold.

Salted fruits can be preserved if it is not possible to keep them in the cellar. They are treated like pickles (by the way, some people like to pickle them together): when the apples are ready, the brine is drained, brought to a boil, the fruit is poured over it again, the lids are rolled up, turned upside down, and wrapped in a blanket until it cools completely.

Variant of soaked apples in a bucket

An enamel bucket can be used instead of a barrel. It is washed thoroughly, the bottom is covered with leaves, grass or straw, apples are placed tightly on top, filled with brine, and covered with a clean cotton cloth or a piece of gauze. A wooden circle or plate is placed on top, and pressure is installed - it can just be a jar of water.

To accurately find out the amount of liquid, you need to fill the apples with clean water. cold water, and then drain it and prepare brine on it.

After 4-6 weeks, when the dish is prepared (the process is not very fast), the bucket can be transferred to the cold or the apples can be put into jars and put in the refrigerator.

Original recipes for soaked apples

If you have successful experience with pickles, then you can experiment yourself, but for now here are a few successful original recipes.

Pickled apples with straw and rosemary

Ingredients:

5 kg apples;
3 liters of water;
100 g sugar;
40 g salt;
5 sprigs of rosemary;
3-4 bay leaves;
300 g wheat straw.

The bottom of the dish is covered with straw, apples are placed on top in layers, interspersed with straw, rosemary, lava leaves, and there should also be straw on top. A pressure is placed on top and poured with cooled brine prepared from water, salt, and sugar. Take it to a cool room.

Fruits cooked with straw have a delicate aroma and a pleasant golden color.

Soaked Antonovka with cinnamon, mint and cloves

Strong Antonovka turns out very tasty if you soak it with cinnamon, cloves and mint.

For cooking you will need the following products:

2 kg apples;
2.5-3 liters of water;
1 cinnamon stick;
2 tbsp. l. malt;
6 cloves;
2 sprigs of mint;
5 tbsp. l. honey;
2 full tsp. salt.

Place apples tightly in a bowl, placing mint, cinnamon, and cloves between them. If the dishes allow it, set the pressure, fill it with brine, and simply close the jars with lids.

To make brine, boil water with malt for 10 minutes, then dissolve salt in it, cool it to +60 °C, dissolve honey. The completely cooled liquid is poured over the fruit.

Sourdough of apples in kefir

Very interesting way sourdough without salt and sugar. For 5 kg of apples you will need 3 liters of water, 0.5 tbsp. l. dry mustard, 300 ml kefir.

Densely packed fruits are poured with cold water with kefir and mustard; it should completely cover the fruit. Place gauze on top and apply pressure. The dishes are left in a cool place.

Soaked apples are cooked at a temperature of +14 to +20 °C; if it gets colder, the process slows down; if it gets warmer, there is a danger of bacterial growth. This needs to be monitored closely. Foam and mold must be regularly removed from the brine, the cloth must be washed daily with soap, and the circle (or plate) and pressure must be washed weekly.

Fruits actively absorb water, so the brine will have to be added if they end up on top, so it’s better to save the excess.

It will turn out delicious even if you use only salt and sugar, but it is useful to add other ingredients - the dish will only benefit from this.