Apples soaked with honey and mint

Apples soaked with honey and mint

Category: Blanks

Kitchen: Russian

Ingredients
Apples	5 Kg
Water	10 l
Honey	250-300 gr
Salt	150 g
Malt or rye flour	100 g
Cherry, black currant, raspberry leaves
Sprigs of mint

Cooking method

• For the preparation of soaked apples, it is better to use oak barrels, glass or enamel dishes. I took a 6-liter glass jar with a wide mouth, you can adapt a 3-liter jar, the main thing is that the apples should be crawled into it whole.
• Apples need to be taken of strong winter varieties. They should be clean, without wormholes, dents from impacts, not damaged by diseases. Do not remove the stalks from the apples. Wash cherry, currant, raspberry leaves.
• Place a layer of currant leaves on the bottom of the dish. Put the apples on top in two layers, pressing them firmly to each other. Now add a layer of cherry leaves and again two layers of apples. The next layer is raspberry leaves with mint sprigs. There should not be a lot of mint, just a couple of twigs. Again - apples. So we alternate layers of leaves with layers of apples, until we fill the entire container to the top. With the last, final layer, lay the mixture of leaves and a sprig of mint.
• All this must be pressed with oppression so that the apples do not float when pouring and further infusion. I used a large diameter plastic lid and a pebble.
• Cooking the brine.
• The original recommends dissolving honey, salt and malt in warm boiled water. I used well water, did not boil it. Everything is well worth it. If boiled, then let the brine cool to room temperature and pour over. The brine should completely cover the apples. A couple of glasses of brine must be left for later, since over time it will begin to be absorbed into the apples and may expose the top layer (this did not happen for me), in this case, add the brine so that all the fruits are covered.
• After pouring, leave the container in a cool place for 6-7 days. We monitor the brine level and top up if necessary. They stood on my veranda at temperatures from +10 to +15 degrees. After the specified time, we send the container with apples to the cold for 4-6 weeks to infuse. I went down to the basement. I think you can go to the refrigerator or on the balcony if it's almost winter outside.
• 
• After 4-6 weeks, we will enjoy a healthy and tasty meal.

Note

I made it according to this recipe for the first time, for a test, since my childhood memories of soaked apples were not very impressive. Grandma fermented them together with cabbage, so they had a pronounced cabbage taste.
These are completely different. Sweetish, with a light spicy peppercorn (probably from mint). I will definitely repeat them in the apple season.
I hope that if not this season, then the next one will find this recipe useful.
A source: 🔗 (with my minor amendments)

[Marinochka]

Marinochka, so I knew that it was one of the "tea girls" who put up this recipe! Opened - for sure! It's you, Marinochka! Good recipe! Eh, how I was looking for one last year. I did it on the first one that came across to me on the internet. Did it, put it underground. Ate only 2 3-liter cans. The rest was somehow forgotten. And in the spring I put things in order in the underground, I wanted to throw it away, and they were just as made. Wonders! and it is under nylon caps! In the summer, of course, I didn't eat them. And now I specifically went and looked - there are cute ones! The brine is transparent, no mold! She took out a jar! Vkuuuusno
This I mean, which must be done by everyone who has a lot of apples! Girls, do it! You will not regret.
Marinochka, thank you! Your recipes are great benefits!
P.S. I made from Antonovka

[Lyudochka,]

Oh thank you, Lyudochka, for the tip! I decided to expose, because.when I was looking for a recipe, of course, first of all I dug into HP and did not find it. Therefore, I also copied ten variants from the tyrnet: with cabbage, and with mountain ash, and with rye straw ... I stopped at this and he made me very happy. In the next season of "apple abundance" I will add some more to this recipe for testing.

[Ludmila]

Ludmila, and what recipe did you use that is so successful for the second year? Please share.

[Marinochka]

Well, now we have to wait until next season. Everything is so delicious that there are no words. The main thing is not to choke on saliva from such goodies. I love soaked apples very much. Marinochka, to me, too, all this reminds me of my grandmother, childhood and sauerkraut with cabbage. For the next season I will definitely do it, but for now I have taken it to the bookmarks.

[Lyudochka]

Lyudochka, I always came to you for tea, and now I will come to the apples

[Anyuta]

Anyuta, thank you very much, do your best! I already somewhat regretted that I had made only one jar, next year there will not be so many apples: I had to stock up, especially Luda says that they are stored for so long.

Lyudochka, I always came to you for tea, and now I will come to the apples

You already have a corporation there! Great! You can make one recipe for two families: you will meet more often, because you will want something, but it is "something" in another basement, you will have to go

And what recipe did you use that they are so successful for the second year? Please share.

Marina, kill me, I don't remember. I have copied 5 pieces of these recipes on my computer. I don’t remember which one I took. I just remember that I took the malt. And not honey, but sugar. I'm sure your recipe is better because of both the honey and the mint.
And why they survived is a mystery to the very person. In the spring I was very surprised by this. And now - too! If not for your recipe, I would not have remembered them, because I try to send my husband to the underground.

Lyudochka, I always came to you for tea, and now I will come to the apples

Anya, come! Enough for you and me - I still have two 3-liter cans.

You already have a corporation there! Great! You can make one recipe for two families: you will meet more often, because you will want something, but it is "something" in another basement, you will have to go

Marinochka, you're right! Only Anya rarely comes! I would like to more often.

Marinochka, thanks for sharing the recipe, definitely bookmarked. Antonovka this year is no longer, and not a productive year in our garden, the calculation for the next. Thanks again .

Only Anya rarely comes! I would like to more often

Oh Lyudmila, look, otherwise I'll come and stay, you'll be tortured to expel

Antonovka is no longer this year, and not a good year in our garden

And this year, as never before, we had a sea of ​​apples (including Antonovka), only there was no recipe. Well, nothing, next year we will play with apples. The main thing is that the recipe is already there, and the apples will be)))

[Marinochka]

You can make one recipe for two families: you will meet more often

Marinochka, that's for sure. We have so ... I give her coffee - she gives me tea, I give her slippers - she gives me apples

Girls! Here's a picture of the apples. Why are they not good? And it was a year!

Oh Lyudmila, look, otherwise I'll come and stay, you'll be tortured to expel

Oh, I'm afraid, I'm afraid. Come! It turns out that there are not two, but three cans. So you will stay for a long time. And there Lina's cider will arrive in time! So we'll hang out with you until the new tea season.

[Anyuta]

And this year, as never before, we had a sea of ​​apples (including Antonovka), only there was no recipe.

Anyuta, there was a recipe! Only I, you bastard, forgot to share it with you. Even last year ...

All this must be pressed with oppression so that the apples do not float when pouring and further infusion. I used a large diameter plastic lid and a pebble.

This is a very important point. Instead of oppression, I used twigs of currants and cherries - I crossed them in a jar, sinking the apples. Where my crosses were not reliable, the apples floated and the apples became moldy.So I threw out 2 cans in the winter.

should completely cover the apples. A couple of glasses of brine must be left for later, since over time it will begin to be absorbed into the apples and can bare the top layer (this did not happen for me), in this case, add the brine so that all the fruits are covered.

Marina, I also didn't need the pickle at first. And after 3 weeks the apples absorbed the brine. And he still came in handy.

[Gaby]

bookmark unambiguously

Gaby, to your health! Enjoy your meal and share your impressions! This is my trial recipe, so other experience and other recipes are also interesting.

Why are they not good? And it was a year!

Handsome apples! What juicy!

And after 3 weeks the apples absorbed the brine.

They have already stood for 5-6 weeks, it was clear from the level that the brine was absorbed, but there was enough of it from above and therefore the apples did not bare.

This year we soaked apples according to the same recipe. I confirm, it turned out very tasty. I just didn't have malt and I added rye flour, and instead of sugar, honey. Apples with honey aroma.

They have already stood for 5-6 weeks, it was clear from the level that the brine was absorbed, but there was enough of it from above and therefore the apples did not bare.

Marina, you have a successful jar, the oppression fits into it. And with 3-liter it is more difficult. I will need to purchase one for next season.

Everyone, defchenki, teased and now so soaked apples hotsyayayayayayayayayay. And how does one go to sleep now? I want, I can't.
I'll go eat a fresh apple.

Everybody, defchenki, teased and now soaked apples so hot

Vikulya, aha! We know how - to tease ... But how else to captivate everyone with the recipe? Well, a fresh apple is nothing.

I'll also tease - I just ate 2 pickled apples ... Ok ...

[Marina]

Wow, what apples! : nyam: Thank youMarina, per recipe!
I only recently remembered that it was time to wet the apples when a neighbor asked for the recipe if she treated her that year. But I did it according to a more "lazy" recipe, this one is more interesting. Now I want to try it.

[marika33]

I confirm, it turned out very tasty. I just didn't have malt and I added rye flour

marika33, I also made with rye flour and honey. It's a pity that my father-in-law has exhausted all the rye straw, otherwise I wanted to use it too.

Everyone, defchenki, teased and now soaked apples hot

And I tease: I ate it myself and shoved it into my husband (resisted a bit)

[annnushka27]

annnushka27, thanks, I hope you like it!
And the "lazy" recipe is also in the studio! Maybe we will be "lazy" next year.

[Marina]

Marina, apples (Antonovka), honey malt, mint, though dry, are there, but there are no leaves. Will it affect the taste very much?

[Natalia]

Will it affect the taste very much?

Natalia, I made pickled apples for the first time, so I practically did not leave the recipe and I don’t know how it would be without leaves in practice. Leaves, of course, bring a certain note, but in my opinion, if you do without them, I think there will be a different taste, but this is not critical, because there are recipes without leaves (with cabbage, with rye straw, with mountain ash). Try it on a small amount, then tell us what happened.
Maybe the other girls will tell you something else.

[Natalia]

there are no leaves. Will it affect the taste very much?

Natalia, you can put currant and cherry branches instead of leaves.
Marina, and also instead of leaves, our tea can be used.

[Girls]

Girls, Thank you

Marina, you can also use our tea instead of leaves.

Yes, yes, Luda! I also read that you can dry and freeze the leaves for future use, so that later they can be put into apples. And it's a good idea about twigs.

[nakapustina]

nakapustina, Natalia, experiment on health.

you can dry and freeze the leaves for future use, so that later they can be put into apples.

Marina, for sure! Something, but now we know how to freeze.By the way, last year I already removed the frozen leaves from the cherry. And the currants were gone, so they cost with twigs.

[annnushka27]

annnushka27, thanks, I hope you like it!
And the "lazy" recipe is also in the studio! Maybe we'll all be "lazy" next year

I can't find the whole recipe, it was in the bookmarks. I only have it written down how to make a pickle. There you just fill the apples with brine and put them in a warm place, apples also need to be "not peeking" out of the liquid. Stand until ready, and then in the cold. Nothing so apples turned out. Many acquaintances have already done this.
Brine: 10l. water + 300gr. sugar-boil, then add 2 tbsp. l. salt and 2 tbsp. l. dry mustard.
But now only in your opinion, something is my very simple.

[Anya]

2 tbsp. l. dry mustard

Anya, How interesting! I have not seen a recipe for mustard. I think it's very tasty!

[Anya]

Nothing so apples turned out.

With mustard ...: crazy: spicy, probably!
I met mustard in recipes, but for the first time I decided to make it from more traditional products. But if we quickly calm down this jar, you can try this too. As I understand it, "laziness" is that no leaves are needed, just pickle? Right, Anya?
Natalia, nakapustina, here's another option. Note .

This year, an employee at work treated me to apples soaked with mustard - it was very tasty, the mustard did not affect the taste of apples, it turned out to be ordinary pickled apples.

I just remembered that this year I made pickles with mustard, according to Fomka - Svetyny recipe and the cucumbers turned out to be crispy, strong, so that mustard in the pickled apple recipe probably gives the same effect.

Yes, there is no mustard in apples at all. Plain pickled apples. I love them so much, and I will always see them on the market, I want them, but sometimes I disdain, sometimes it is expensive. And then, as I did 2 years ago, as I “took my soul away,” I couldn't look at them for a while. Nobody eats them except me and my mother-in-law, so I do a little.

Now green tomatoes are fermented according to two recipes.

I love them so much, and I will always see them on the market, I want them, but sometimes I disdain, sometimes it is expensive.

And when I was a student, sometimes I specially went to the Danilovsky market for these apples. There they were in a huge wooden barrel, in straw. I bought a couple of apples, as they were fabulous. I ate it right away. And until the next scholarship.
To be honest, my apples don't taste like that. Either student memories embellish reality, or, indeed, rye straw gives a unique taste to soaked apples.
Eh, where to get hold of rye straw?

where to get hold of rye straw

No no and one more time no! Just not that. Today I have overcome such distances to get hold of mint. Succeeded. I already filled it with brine and walk around, looking at how they are there. These are my first soaked pickled apples. Only cherry leaves were found, I hope they have enough.
Marina, thanks for the recipe! Even if something goes wrong, I am guaranteed a pleasant pastime.

This year, an employee at work treated me to apples soaked with mustard - it was very tasty

Yes, there is no mustard in apples at all.

Something you me and rejuvenating mustard apples teased. You still need to do it.

Eh, where to get hold of rye straw

Here I am about that! I managed to grab the rye for coffee from my father-in-law, and slowed down with straw - I managed to plow it into the garden. Now I walk around with my head twisting, who have straws to find

[Vika]

Marina, thanks for the recipe! Even if something goes wrong, I am guaranteed a pleasant pastime.

To health Vika! I hope everything will work out, especially since such efforts were made (as a rule, then it is twice as tasty)

And when I was a student, sometimes I specially went to the Danilovsky market for these apples. There they were in a huge wooden barrel, in straw.I bought a couple of apples, as they were fabulous. I ate it right away. And until the next scholarship. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=398124.0

I had this with glazed curds. They seemed to me to be something simply delicious. True, I was already working then, or rather I was working and studying, so I received a scholarship and a salary, but for me it was still very expensive. And I planned that I would receive a salary with vacation pay, buy 10 pieces at once and not share it with anyone. But then there were different kinds of cheese curds and somehow this desire disappeared by itself. And now, in my opinion, and in general - not curds, but the periodic table.

I managed to grab the rye for coffee from my father-in-law, and slowed down with straw - I managed to plow it into the garden.

Precisely, you have to sow the rye yourself. And then I sow mustard, rapeseed, oats, but the rye did not, because I had read a lot that you cannot get rid of its roots later. Everything is decided - next year rye for apples and coffee must be sown.

now, in my opinion, and in general - not curds, but the periodic table.

Yes, it even seems to me that Mendeleev did not discover such things that they put in today's curds (and not only).

Yes, it even seems to me that Mendeleev did not discover this, that they put

Yeah! It is a fact!

[Marina]

Marina, I made one jar for testing, but my brine turned out to be much darker, and now it foamed, it smells of kvass
The top apple was bare, I tried it, it's delicious. What to do with the brine?

.

[Natalia]

The top apple was bare, I tried it, it's delicious. What to do with the brine?

Natalia, the apples, before you eat them all, must lie in the brine. And since the brine is still foaming, the urination process is not over yet. Although, it is already possible to eat. It's like with sauerkraut - someone likes lightly sauerkraut, someone vigorous, sour ...

Thanks! We will wait for the end of the process