How to procure for the winter wetted apples with rye flour and other recipes

Since the earliest times, the washed apples were prepared for the winter by the hostesses in large quantities. Loved their commoners, but the local, and the metropolitan nobility did not refuse to eat a savory snack. Recipes of pickles preserved a lot, on any, as they say, taste. Some of them will surely be useful to you.

"Bready" salting

The first thing we suggest you to try is the soaked apples with rye flour. They have a very peculiar - bread - a nice taste and aroma. Preparing for this prescription fruit is best in oak barrels. Previously, they should steamed infusion of chamomile, which is excellent disinfectant and will not allow the formation of mold products. To wetted apples with rye flour were strong and appetizing, the bottom of the container should necessarily be lined with a layer of cherry leaves or black currant. And the fruits themselves, if they are just removed from the tree, do not rush to preserve. They must necessarily lie down for a day 4 somewhere under a canopy in the street or in a cool corridor. Among the varieties, which are usually taken for billets, the most delicious are Antonov's soaked apples with rye flour. Yes, Antonovka is undoubted leader. Also good are varieties of pepin, Calvin. And pay attention: all fruits should be healthy, not affected by moth and other pests.

How it's done

Now an important point: "brew" the dough for soaked apples with rye flour. To do this, in an enamel pot, pour the flour into a layer about a centimeter in size, maybe a little less. Pour it with boiling water, stirring to homogeneity. Let it cool down. Please note: there should be a lot of test. They are covered with waxed apples - antonovka or other selected variety. Lay a layer of fruit tails up on the bottom of the prepared keg, cover the gaps between them, then cover the apples themselves. Next, again the layer of the antonovka and the layer of the dough. In the end, pour the wetted apples with an appropriate amount of water, necessarily cold. Suitable as a permanent tap, and well. Stop the keg. However, during the first few days the water should be periodically poured, since the apples absorb it quickly. After a week, close the keg tightly and leave the apples sour and come to the condition. Approximately a month and a half open, get, wash and eat: antonovka obtained by this recipe vigorous, delicious, juicy, in a word - that's it!

Sweet and sour dainty

Literally melting sweet and sour apples in his mouth . Recipe, home special secrets of fruit conservation are not known to many. But for you they will be available! Already listed before and aged after harvesting a variety of apples thoroughly wash in cold water. Spread them on 3-liter jars or large-volume bottles to the very top. In cans, depending on the volume, pour in 3 or more spoons of sugar, pour cold water. And press the fruits with chopsticks, inserting them into the bottles of the bottles so that the marinade is soaked with your apples. The recipe (home technologies of each landlady are their own, but it's better to follow the general recommendations), do not advise putting salt in the pour. But a handful of pea peppercorns and buds of cloves, mint sprigs will come in handy. Fill the cans with capron caps and keep in a cool place. When apples are sour, their wonderful rich taste will please you!

Apples are special

Do you want to learn how to cook the soaked apples for one of the most unusual recipes? They are so good that not only extremely tasty and useful are obtained, but the food is good, except for the fruit, and pouring. After all, it is made of pumpkin juice! For the preparation of the product, oak tubs, unshaped enamelled buckets and pans are suitable. Prepared, aged apples lay in neat rows. After each row pour pumpkin juice. How to do it, you ask. Believe me, any mistress can easily cope with this! You will need, of course, pumpkins, ripe and, preferably, sweet. Cut them into chunks, remove the seeds. Flesh chop the cubes, put them in a saucepan, pour in a little water and cook until soft. And after the porridge mash in puree and they refuel apples. Cover the pan with preservative cover with a clean cloth, from above establish oppression. Keep apples in a cellar or other cool place. In a month and a half they will be ready.

Ordinary Ordinary

Well, in the end, one more useful recipe for how to cook soaked apples, very light. To implement it, you will need a lot of cherry leaves. They lay the bottom of the container, where the apples will be built. Leaves, however, shift the canned fruits, so that they do not rub off the skin and do not crumple. Prepare a brine: for each liter of water, take 3 tablespoons of salt, boil several times, adding to taste tarragon, basil, coriander, sweet pepper, bay leaf. Then let the brine cool and pour into apples. Leave the cans for a week at room temperature and top up periodically. After that, when the fermentation is over, cover the container with apples with oppression and keep it in a cool place. The apples will turn out delicious!