Soaked apples with mustard: recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Everyone knows that apples can keep well fresh until the middle of winter. But for this you need to choose special varieties and follow certain storage rules. If you do not have such an opportunity, we suggest trying to prepare pickled apples with mustard. The recipe may contain various products. But in principle, they are nothing special. The main thing is that such a delicacy turns out to be very tasty, and also useful. After all, the main feature of pickled apples is the preservation of all useful properties due to the lack of heat treatment.

Different ways of urinating

There are many recipes for urinating apples. The most delicious are usually apples in a barrel. But the easiest way is urinating apples in a tub of sauerkraut. Already in 7-14 days, apples will become incomparable.

There are many different ways to cookpickled apples with mustard. Recipes may or may not contain spices, but the main thing is to choose the right type of fruit. It is necessary to use apples of late varieties. For example, antonovka, anise, titovka, pepin. In addition, they must be medium-sized, well-ripened, without any damage, not wormy or rotten. Therefore, each fruit should be carefully checked. It will be a shame if one rotten apple spoils the whole ambassador. If, when preparing soaked apples, all the necessary cooking standards are observed, then such a delicacy will stand in the cellar until May. But as for the glaciers, using them will provide you with your favorite treat until the next autumn harvest.

But we are interested in those methods of urination that can be used in our conditions. These include sugar, sour and simple urination. For this technique, hard varieties of fruits are not immediately urinated, they are first allowed to age for about two weeks. Regardless of the method, the urination process lasts approximately 30-40 days. But you need to periodically check the condition of the apples, if necessary, add water if the apples are bare. It is very important that there is always enough brine. But after the period of urination, you can try and serve apples.

Simple urination

If you decide to make pickled apples with mustard, the simple recipe that will now be described is just for you. You will need:

• water - 9.5 l;
• m alt - 100 g;
• s alt - 150 g;
• dry mustard - 120 g;
• sugar – 230g.

We thoroughly wash the fruits before laying. We cover the bottom and walls of the dishes with wheat or rye straw scalded with boiling water. We do the same between the rows of apples. The layer of straw should be 0.6-1 cm. The top layer of fruits is also covered with straw, poured with brine and put under oppression. As you can see, it is very easy to prepare pickled apples with mustard. Brine preparation recipes are even simpler. Here, in our case, it is easy to prepare. Dissolve s alt, m alt, sugar, mustard in boiling water. Cool and ready to use.

How to make m alt

Did you decide to cook pickled apples with mustard? The recipe described above is based on the use of m alt. What is it? How to cook it? So, m alt is sprouted grains of rye, wheat or barley, which are pre-dried and coarsely ground. And you need to prepare it like this: we take 200 g of flour from such grains, dilute it with a small amount of boiled cold water. Pour two liters of boiling water, defend for 10-15 minutes and filter. Such m alt is used per 10 liters of brine.

Soaked apples with mustard

The recipe involves the use, in addition to apples, of the following products:

• sugar - one tbsp;
• s alt - 100 g;
• mustard powder - three tbsp. l.;
• water - 10 l.

First of all, prepare the brine. We boil water, dissolve s alt and sugar in it, dilute mustard, let it cool. We take a suitable container, lay a straw bed on the bottom. With herabsence, you can replace the leaves of cherries or currants, pre-washed well. We tightly put fruits in a bowl, pour mustard brine, press down with oppression. The brine should cover the apples, as well as the circle with oppression.

Soaked apples with mustard, recipe for another filling

This filling is slightly different from those described in previous recipes. To cook it, take:

• water - 10 l;
• sugar -100-300g;
• s alt - two tbsp. l.;
• mustard (dry) - two tbsp. l.

Water should be boiled with sugar, cool. Then put the mustard and s alt, stir well so that they are completely dissolved. And you can use this solution. If desired, sugar can be replaced with honey, only in this case it needs to be taken twice as much as sugar.

Mochennaya Antonovka

Let's consider another option, how to cook pickled apples. Antonovka with mustard urinates like this. Take:

• Antonovka - 5-6 kg;
• rye flour - 200 g;
• water - two buckets (20 l);
• s alt - one tbsp. l. per liter of water;
• dry mustard - one tbsp. l. (per liter of water);
• honey (sugar) - 300 g;
• rye straw - large bunch;
• currant leaves - 20 pieces

This recipe takes 30 days to cook apples. They should be stored in a cool place. During the first week, we constantly check the brine level and add it when necessary. So how do you cooksoaked apples with mustard at home?

To prepare the syrup, stir the flour in cold water (boiled). Next, pour the flour mixture with two liters of boiling water, mix thoroughly, defend, strain. After that, dilute with cold water, add sugar, mustard, s alt.

Place apples in an enameled bucket (if there is, then in a wooden tub) with twigs up. We cover all layers with currant leaves or rye straw. Then fill with brine so that it completely covers the apples. Put oppression on top of the fruit.

Soaked apples with cloves and cinnamon

We also offer pickled apples with mustard, the recipe of which, in addition to traditional ingredients, contains cloves and mustard. So, in this case, we will use:

• a kilo of apples;
• 10 black currant leaves;
• 10 cherry leaves;
• 1.5 liters of water;
• one and a half tsp. s alt;
• about 100 g of honey (that's 4 tablespoons);
• 0.5 tsp mustard seeds;
• 5 pcs cloves;
• 0.5 tsp cinnamon.

We select, according to the above rules, apples. Wash them. We put the fruits with their tails up in an enameled pan, so that they are located as close as possible next to each other. Currant and cherry leaves are washed well, we shift each layer of apples with them. To prepare the filling, put water on the fire, add honey, s alt, cinnamon, cloves to it. Bring to a boil, remove the foam that honey forms. Turn off the fire, cool downfor 15 minutes. Pour hot brine over apples. Soaked apples will be delicious if they are completely covered with filling.

Cover the apples with a plate, but without a load. It is very important that the apples are under the fill all the time and in no case pop up. We leave the pot with fruits for three days in the room. Room temperature will let them ferment a bit. Then we take them to a cold room. Soaked apples will be ready in one and a half to two months.

Another version of pickled apples with mustard

To prepare such pickled apples with mustard, as usual, we select apples without any defects, approximately the same size. Wash them carefully. This recipe allows you to soak fruits in wooden, glass and ceramic containers. You can also use, if desired, liners made of food-grade polyethylene. However, let's not argue that the most delicious are apples in wooden barrels.

Cooking the following products:

• 10 kg of apples;
• cherry, blackcurrant leaves;
• tarragon.

And as for the filling, it will be necessary:

• five liters of water;
• 125 g rye flour;
• for half of Art. l. mustard, sugar and s alt.

Let's get started! We prepare dishes. We sew a bag along the width of the dishes with a 20-centimeter margin in length from natural white fabric. We put the bag in a container, line the bottom with tarragon (2 cm), black currant leaves and cherries. We lay the apples on the litter in two rows with the stalks up, then a layergreens, apples again, and so on until the container is full.

Preparing the filling. Dilute rye flour with water, add s alt, mustard, sugar, pour boiling water, stir thoroughly, close the lid, let cool and infuse.

Pour apples. We tighten and twist the ends of the bag, put a circle with oppression on top. We try what happened, somewhere in 40 days.

Basic storage of pickled apples

To get high-quality fragrant pickled apples with mustard, first, after pouring with a solution, they need to be installed in a warm place (temperature 15-20 degrees) and kept for 5-7 days. This is necessary to create favorable conditions under which lactic acid fermentation will accelerate. Then they are stored in a room with a temperature regime of 0-5 degrees. As a rule, apples can be consumed after 35-40 days. But there are recipes with a slight deviation from this time interval in one direction or another.