Why pickled apples are useful, how to cook them for the winter

The fruits of the trees are a vitamin complex that contributes to human health. Regular consumption of natural products improves the condition of the body, but it is difficult to get vitamins in cold weather. The benefits and harms of pickled apples, their calorie content and other properties are described below.

Features of the process of steeping apples

Urination is the preparation of products for long-term storage in order to save, increase the beneficial properties. The method is quite old, it is rarely used, and at the same time it is effective and inexpensive. The properties of the resulting food can enhance the benefits of the fruit.

During soaking, two types of fermentation occur - lactic acid and alcoholic.

Lactic acid fermentation: Anaerobic bacteria convert sugar into lactic acid, which serves as an excellent preservative. Thanks to her, the fruits do not rot, do not decompose. Lactic acid adds nutritional value to foods, but does not benefit the body.

Alcoholic fermentation: the yeast contained in the fruit converts sugar into wine alcohol, which can be unpleasant to the taste and cause harm to particularly sensitive people. During the processing, a lot of carbon dioxide is released, which saturates food. Wine alcohol with carbon dioxide gives freshness, special taste and useful properties to the appearance of products.

Composition and calorie content of pickled apples

After 4 - 6 weeks, when the product is ready for use, substances useful to the body will be preserved and multiplied in it. Apples accumulate 1.5% lactic acid and at least 1.8% alcohol, which, by their properties, stimulate appetite.

Calorie content, properties of finished food depends on the variety that was used. The lowest-calorie ones are green fruits, they are also more acidic. In 100 g of such products, 30 - 35 kcal, in yellow ones - about 40 kcal, and in red ones the most high-calorie ones - 50 kcal. Green pickled apples should be carefully consumed by people with high stomach acidity, otherwise they can harm the intestines.

The energy value of 1 kg is only 1180 kJ, which are distributed in this way:

• 86% - carbohydrates;
• 8% fat;
• 6% - proteins.

Useful properties of pickled apples

Regular use of the product helps to improve well-being. What else do the constituents of food affect, and what are its properties?

The benefits of pickled apples for the human body:

1. Plant fibers and cellulose stimulate the efficiency of the gastrointestinal tract, stimulate appetite, accelerate the secretion of gastric juice.
2. A large amount of pectins, organic acids, monosaccharides has a positive effect on the body as a whole.
3. Ascorbic acid with its properties stimulates the immune system to resist bacterial, fungal, viral diseases. The same substance has an anti-inflammatory effect, is beneficial in exacerbations.
4. Calcium is a prophylactic component against osteoporosis and other bone diseases, but in excess it only brings harm.
5. Vitamin A, contained in a sufficient amount in soaked fruits, helps to strengthen hair, nails, and improves their properties.
6. The group of B vitamins has a positive effect on the state of the nervous system.

With frequent use of soaked apples, intestinal peristalsis improves. Fruits contain a lot of vitamins C, E, P, PP, which are beneficial to human health, but you should not overload the body with them, because it will burn to produce the opposite effect. There are more probiotics in such food than in yoghurts.

Whether pickled apples will bring benefits or harm to health depends on the human body, its susceptibility to components. The product contains many:

• thiamine (vitamin B1);
• riboflavin (vitamin B2);
• nicotinic acid (vitamins B3 or PP);
• pyridoxine (vitamin B6);
• folic acid (vitamin B9);
• cobalamin (vitamin B12);
• gland;
• iodine;
• magnesium;
• copper;
• chromium;
• zinc.

Apples will have twice as much calcium if soaked with rowan. This ingredient gives its part of the vitamin to the fruit, enhancing its properties. Foods saturated in this way help to strengthen the skeleton, the human vertebra, being, at the same time, a prophylactic agent against diseases of the musculoskeletal system. They do not harm healthy people.

Are soaked apples good for weight loss?

Fruits are low in calories, so they are great for people who follow a strict diet. They contain a complex of nutrients that increase the efficiency of the stomach, help cleanse the body. To accelerate weight loss, it is recommended to eat 2 - 3 pieces daily.

Which apples are suitable for peeing

Not all varieties are suitable for long-term storage. What pickled apples will bring, benefit or harm to the body, depends on the main products. Better to choose varieties:

• ordinary Antonovka;
• scarlet anise;
• wagner;
• Slav;
• Simirenka reins;
• Sarah Sinup;
• scarlet anise;
• pepin saffron.

It is better not to take fruits in the store, but if there are no other options, they should be given time to rest. After a couple of weeks, the bad fruits will show themselves - they should be thrown away. When choosing on the market, it is better to buy fruits that are not too beautiful, but do not contain harmful components. Once in solution, pesticides and other substances behave unpredictably, so there is a risk of spoiling the entire batch.

How to make pickled apples at home

There are three cooking methods: sweet, sour, simple. They are harvested in autumn after full ripening, because the taste of the finished food directly depends on freshness. Small apples are chosen for soaking - then fermentation proceeds evenly, while large fruits “ripen” for a long time.

Traditionally, oak barrels were used for urinating, but today they are difficult to find as they are expensive and take up a lot of space. The housewives got the hang of doing everything in pots, buckets, jars. In ceramic, porcelain, enamel dishes it is possible, but in aluminum containers it is impossible - because of the oxidation of the metal.

Before starting work, you should prepare everything you need:

• gauze or cotton cloth to cover the container;
• a wooden board or plate for even distribution of the load;
• a stone or a three-liter jar of water for oppression.

All items must be disinfected with soda, alcohol or other suitable means. Sweet varieties last longer than sour varieties. The optimum temperature for urination is + 15-22 ^aboutC. At a lower temperature, the soaking process will slow down, and in a warm room there is a risk of developing oily acid bacteria harmful to humans.

Sour Pickled Apples

You will need:

• 20 kg of apples;
• 10 liters of water;
• 150 g sugar;
• 150 g of salt;
• 20 currant leaves;
• 40 cherry leaves.

Water is boiled, salt and sugar are dissolved in it. While the liquid cools down, the apples are thoroughly washed, freed from the stalks. Leaves are placed at the bottom of the container, apples are placed on top. Continuing to alternate layers, the container is filled to the top. Pour the fruits and leaves with chilled water, put a board on top and press down with a heavy object. The container is removed in a cool place where the temperature is +15 - 16 ^aboutFROM.

Pickled apples with mint and honey

For brine take:

• 10 liters of water;
• 200 - 300 g of honey;
• 150 g of salt;
• 100 g rye flour or malt.

You will also need apples, cherry, mint leaves, you can also add currant bushes. Alternating layers, they fill in the disinfected container: washed currant leaves are placed on the bottom, then 2 layers of apples. Cover with cherry leaves and again the fruits in 2 rows, on top - mint.

When all the apples are placed in the container, an assortment of leaves is laid out on top, covered with a board, and a load is placed. Meanwhile, the water is boiled, honey, salt, sugar are dissolved in it and cooled to room temperature to maximize the benefits. Without removing the load, apples are poured with brine. In order for the fruits to be useful, they must be placed for 4 - 6 weeks in a room with a temperature of +15 - 18 ^aboutC - this will make it possible to reveal useful properties to them.

Pickled apples with cabbage

The fruits for this recipe need sweet, dense, not starchy. They can be of any color, but before starting work they should be kept in a dark, cool place for 2 weeks. This will make it possible to weed out bad, wormy apples, which will further harm the entire leaven.

To improve the taste and aroma characteristics are used:

• currant;
• mint;
• savory;
• lovage;
• Bay leaf;
• allspice;
• mustard seeds;
• coriander;
• caraway;
• horseradish;
• wild garlic;
• cloves of garlic;
• pepper.

For a large pot you will need:

• 4kg of cabbage;
• 3kg apples;
• 3 medium carrots;
• salt 90 g;
• sugar 60 g

A cabbage leaf is placed on the bottom of the container. Place finely chopped cabbage with carrots on top, then apples. Continuing to alternate layers, fill the container. A plank with oppression is placed on the very last cabbage leaf.

Harm of soaked apples and contraindications

After reading about the benefits of a soaked product, it's hard to believe that there are restrictions on its use. The acid contained in it harms the stomach if a person has aggravated forms of gastritis, peptic ulcer disease. The sweet way of preserving involves increasing calories, so it is not recommended for dieters.

Storing pickled apples

So that the ready-made soaked fruits do not peroxide, it will be useful to put them in a cool place. The storage container should be wooden, plastic, glass, enamelled. In order for the brine to turn out to be of high quality, it is necessary to disinfect all the dishes by pouring boiling water over them. The optimum temperature for storage is from +4 to +6 ^aboutFROM.

To prevent the product from spoiling, during the “ripening” process, mold and foam should be regularly removed from the surface of the solution, and fresh boiled water should be added. It is recommended to disinfect the oppression once a week. If it is a stone, it is scalded with boiling water, while a jar of water can be washed with soda, sterilized.

Conclusion

The benefits and harms of pickled apples increase or decrease depending on the type of fruit, the quality of the solution and other characteristics. Place food in the container freely, leaving space. For aroma and taste improvement, you can add lemon balm, mint, garlic. Regular consumption of soaked apples will relieve intestinal problems.