Soaked apples for the winter in 3 liter jars

27.09.2018 Winter blanks

For a change for the winter, you can make soaked apples. They are not only insanely tasty, but also very useful, due to lactic acid, which is formed during their fermentation. For soaking, it is better to take late varieties of apples. They must also be very ripe.

The recipe for cooking is very simple, although ideally it is better to soak the apples in barrels, but we will do this in ordinary banks, with a volume of 3 liters. Soaked apples should be stored in a dark and cool place, for example, in the basement. This is a great snack with strong alcoholic drinks or a full snack, which is delicious to eat with side dishes and meat.

The apples are sweet and sour and very fragrant and juicy. This is the perfect snack for sour lovers.

Ingredients (for two cans of three liters):

apples (late varieties) - 2000 g;
kitchen salt - 4 tbsp .;
granulated sugar - 3 tbsp .;
honey - 2 tbsp

How to cook soaked apples for the winter

At the very beginning we sterilize three-liter jars. We wash the fruits and put them in jars as tight as possible.

Pour water into cans (2 cans of 3 liters each) to measure the right amount.

After pouring into the pan.

We put in it two tablespoons of natural honey, sugar and table salt. We begin to lightly heat the gas so that the salt-sugar-honey dissolves. This honey filling does not need to boil.

We pour it into banks to the very top. We cover the neck of each can with an inverted lid, made of nylon.

Leave the apples for five days to roam. The temperature should be room temperature, and the place where the jars should be placed should be darkened. Five days later, we remove the jars in a cool basement or storage room. Soaked apples are pickled and cooked after one and a half or two months.

If desired, some spices can be added to the honey marinade, they will make the soaked apples even tastier and more aromatic. Serve the appetizer chilled, because then it fully reveals its taste range.