Pickled apples: recipes for cooking for the winter at home with pictures

Apples are one of the most beloved and numerous fruits in the world. They are very popular with hosts. These fruits are good not only fresh, but also preserved for the winter, in particular, pickled. Many people love the spicy taste of such fruits. This is a great addition to your winter table. They perfectly complement the taste of poultry, meat. Fragrant fruits are good on their own.

What are the features in the preparation of pickled apples?

Features of cooking pickled apples for the winter

This fruit, despite its apparent simplicity, still has some features that you need to know about:

you need to choose small apples so that they easily pass into the neck of a glass jar;
you can pickle small fruits in whole jars;
for this method of harvesting, you need to select whole fruits without damage. They should not have wormholes or spots. You can pickle large apples by cutting them into slices;
fruit should be firm.

Over-ripe fruits are not suitable for pickling.

Selecting and preparing the product before starting the process

You need to wash the fruit thoroughly, then let it dry or wipe it with a towel.

Ponytails can be removed or left as desired.

If it is supposed to pickle fruits of sour varieties, then more sugar is added to the marinade than to sweet ones.

Recipes for pickled apples at home

There are a lot of ways to marinate. Next, we will talk about the most popular.

Easy recipe

Peeled and chopped fruits are poured over with boiling water, put into sterilized glassware and poured with hot simple marinade. It is prepared very simply: for 2 liters of water, you should take two kilograms of these fruits and a pound of sugar. Banks are sealed immediately.

Whole in cans

Take small fruits, the so-called paradise apples are also good.

The step-by-step recipe is as follows:

Prepared fruits are pierced with a sharp skewer or knife.
Prepared fruits, if they are cut, it is advisable to dip in water, where 2-3 grams of citric acid is dissolved or in a weak s alt solution.
Next, whole fruits are dipped in boiling water for 5 minutes.
Then they take it out, put it in prepared jars.
The water in which the fruits were sterilized is used to make the marinade. To prepare it, for each liter of water, take an incomplete glass of sugar, 50 grams of s alt, 150 g of vinegar, as well as spices to taste (cumin, cloves, cinnamon, allspice). All these products are poured into hot water and stirred until they are dissolved.
The resulting solution is poured over the fruits, the containers are closed with sterilized lids and sterilized. Liter jars - 15 minutes, 3-liter jars 35-40 minutes, then roll up.

With vinegar

In this case, more vinegar is added to the marinade than in the traditional recipe, approximately 200-250 grams. The taste of such apples will be sharper than usual.

Bulgarian

Many people remember the taste of Bulgarian pickled vegetables and fruits. They are remembered by many taste "as before". Pickled in this way, the fruits have an incredibly pleasant taste.

For this canning method, do the following:

First, apples are blanched in boiling water for 4-5 minutes, then transferred to prepared sterilized dishes.

Blanks are poured with boiling marinade. For its preparation take:

2 kg fruit;
sugar 1 kg;
lemons 200g;
apple juice 1 l;
50 grams of walnuts are added.

Lemons are cut into circles, apples - into large slices. Then the fruit is poured with juice. The mixture is heated on the stove and boiled for 4-5 minutes, then sugar is added.

The resulting syrup is boiled for another 10 minutes, then citric acid and nut kernels are added. The jars are closed with boiled lids and rolled up.

Jars should be wrapped in a warm blanket or blanket and allowed to cool in this way for at least a day.

An additional advantage of this method is that it is done without additional sterilization.

With cinnamon

Apples pickled with cinnamon have a very unusual taste. In this case, you need to pickle fruits according to the traditional recipe, and the spice is added together with others directly into clean jars.

In currant juice

This pickling is less known than other methods, but the taste of such apples is incredible and fragrant.

Currant is an additional preservative. In addition, it contains a large amount of vitamin C.

Apples are cut coarsely (can be cut into 4 parts).
Berries of red or black currant are washed, poured with a small amount of hot water for steaming.
After 20 minutes, rub through a sieve, resulting in a thick juice. It is poured halfway into jars.
Next, I immerse the prepared fruits in the containers so that the fruits are completely immersed in the juice. The containers are closed with lids, then sterilized (jars 0.5 l - 25 minutes, 1 l - 35-40 minutes).

No garlic sterilization

This snack goes well with hard drinks. Cooking such apples should be done step by step:

Peeled and well-chopped garlic cloves are added to the jars where the apples are placed (on average, 4-5 cloves are used per 2 kg).
1 bay leaf, 3-4 peas of allspice are added there.
Sugar (5 tablespoons per liter), s alt (2 tablespoons), vinegar (7 ml) are placed in cold water. Mix everything well and pour into a bowl with apples.
In this form, they should stand at room temperature for 24 hours. The next day, the jars are exposed to the cold. After 48 hours, apples can be eaten.

With bell peppers

Apples go well not only with other fruits, but also with vegetables. The combination of them with bell pepper is unusual, but very tasty.

Spices are placed directly in a jar or in a container with marinade. It can be allspice, cumin.

Peppers of different colors are well suited for this pickling method. In this case, the appetizer will additionally look very beautiful.

It is better to pickle with pepper apples that do not have a bright color.

For 1 kg of fruit should be taken:

1 kg bell pepper;
3 tablespoons of sugar and one tablespoon of s alt;
1 teaspoon of vinegar;
allspice peas (4-5 pieces);
carnation (2-3 buds).

Apples and peppers are cut into large slices.

S alt and sugar are poured into boiling water, vinegar is added at the end.

Spices are placed at the bottom of the jar, then prepared vegetables and apples. Pour boiling water, cover with lids and let stand in this form for 20-25 minutes. Then the water is drained, and the workpieces are poured with hot marinade.

Jars are covered with sterilized lids and rolled up. Additional sterilization is not required.

With lemon and calendula

In this case, the prepared fruits are laid out in a clean, dry container, alternating apples with lemon slices and calendula flowers. Then a syrup is prepared from water and sugar, cooled and poured into the workpiece. Then they cover with gauze and put oppression. Pickle apples should be cold.

It should be remembered that the shelf life of such a blank is much less than that of those that are closed in jars. It should be used first.

With cranberries and pears

For this method you will need 1 kg of cranberries, 0.5 kg of pears and apples. For the marinade, you should take the following products:

S alt - half one teaspoon.
Sugar - 8 tablespoons.
Vinegar - 250g
Water - 600 ml.
Spices to taste.

Fruits are stacked in prepared jars, interbedded with lingonberries. Then they are poured with boiling marinade, closed with sterile lids and twisted.

Further storage

In order for apples to bring joy in winter, it is necessary to observe not only the pickling conditions, but also to store the blanks correctly.

Canned apples should be kept cool. If pickled in a quick way and were placed under pressure, then you need to make sure that mold does not appear on the gauze. To do this, it, as well as the board under oppression, must be periodically removed and washed.