Apple is the most common fruit in our country.
Today, a huge number of apple trees of various varieties are grown.
The fruit is useful both fresh and pickled.
Many housewives do not like to mess with sterilization, so we have collected for you the best recipes for pickled apples for the winter and without sterilization.
Pickled apples for the winter in jars without sterilization - general principles of preparation
For marinating use slightly ripened fruits so that the pulp remains dense and does not fall apart during cooking. If you use apples from your garden, you can leave them unpeeled. Purchased, especially imported fruit is better to peel.
So that the peeled fruits do not darken, they are soaked in a solution of salt, soda and citric acid for half an hour. You can pickle apples whole or by slicing them. Fruits are blanched in boiling water for five minutes. Small fruits are enough to blanch a couple of minutes. Then they are taken out in a colander and placed under a stream of cold water.
Blanched fruits are laid out in clean jars and poured with boiling marinade, boiled in water, in which apples were blanched.
Sugar, salt and vinegar are added to the marinade. Spices can be added to the marinade, or directly to the jar.
Banks hermetically seal, wrap and cool. Apples are used as an independent dish, or used to make side dishes and salads.
Recipe 1. Whole pickled apples for the winter in jars
Ingredients
fresh apples - a kilogram;
drinking water - half a liter;
vinegar 9% - 200 ml;
table salt - 30 g;
allspice - 30 peas;
granulated sugar - 200 g;
ground cinnamon - 3 g;
cloves - 30 buds.
Cooking method
1. Wash strong, fresh apples without damage, wipe with a towel and remove the stalks.
2. Wash jars thoroughly, sterilize over steam and dry. Boil the lids.
3. Put the apples in prepared jars. In them, evenly distribute allspice and cloves.
4. Pour half a liter of purified water into the stewpan. Pour sugar and salt into it. Stir until dry ingredients are completely dissolved. Put the container on the fire and bring the marinade to a boil.
5. Pour the contents of the cans with boiling marinade. Cover and leave for ten minutes. Repeat the procedure three times. In the last boil, add cinnamon and vinegar to the marinade. Roll up with sterile caps using a special key. Refrigerate and store.
Recipe 2. Pickled apples for the winter in sliced jars
Ingredients
two kilograms of fresh apples;
two liters of purified water;
a pound of white sugar.
Cooking method
1. Rinse the fruit thoroughly, remove the spoiled parts and cut into slices. Cut the core.
2. Combine drinking water with sugar. Put on fire and boil.
3. Put apples in a saucepan with syrup and blanch them for five minutes. Carefully remove them with a slotted spoon.
4. Transfer the fruit to a clean, sterile jar with a volume of three liters. Pour the apples in boiling syrup and immediately roll hermetically.
Recipe 3. Pickled apples for the winter in jars with bell pepper
Ingredients
fresh apples - a kilogram;
drinking water;
bell pepper - 150 g;
sugar - 80 g;
allspice - three peas;
vinegar - tsp;
table salt - 30 g.
Cooking method
1. Rinse the apples well and cut them into quarters. Remove seed boxes and spoiled places.
2. Rinse the bell pepper, wipe with a towel and cut the stem with seeds. Cut each pod into four pieces.
3. Add sugar and salt to a pot of water. Put on fire and boil. Add vinegar at the end and keep it on fire for a minute.
4. Place spices on the bottom of a sterile dry jar. Fill it with apples, shifting them with slices of pepper.
5. Pour marinade over the contents of the jar, cover and let it brew for seven minutes. Drain the marinade, strain and boil again.
6. Refill the fruit with the marinade. Repeat the procedure three times. Then roll up metal covers. Turn the cans over and cool.
Recipe 4. Pickled ranetki for the winter in banks
Ingredients
Ranetki - one and a half kilograms;
cinnamon stick;
table vinegar - 200 ml;
black pepper - five peas;
granulated sugar - 600 g;
filtered water - liter;
table salt - 5 g;
star anise;
carnation - five dry inflorescences.
Cooking method
1. Ranetki should be intact, without damage and wormholes. My apples. We remove the stalk and half of the stem from each fruit. We pierce each in several places with a toothpick. We shift the prepared apples into the pan.
2. Pour filtered water into another dish and dissolve salt and sugar in it. Put in a solution of star anise, peppercorns, cloves and cinnamon. Mix.
3. Put the pan on a moderate fire and bring to a boil. In a boiling marinade, lower the ranetki and blanch them for four minutes.
4. We take out the blanched apples with a slotted spoon, transfer to a colander and cool under a stream of cold water.
5. Remove cinnamon and star anise from the marinade.
6. Carefully, so as not to crumple, lay out the ranetki in half-liter jars.
7. The contents of each jar are filled with hot marinade. Cover with metal lids and sterilize for 20 minutes. Then we tightly roll up the cans and leave to cool.
Recipe 5. Pickled apples for the winter in jars of sweet varieties
Ingredients
sweet apples - three kilograms;
cinnamon - half a stick;
drinking water - half a liter;
allspice - four peas;
table vinegar - 80 ml;
cloves - four buds;
any berry juice - 80 ml;
sugar - 250 g.
Cooking method
1. Fruit of mine. Spread in a deep container and pour boiling water. Leave to cool water completely.
2. Pour the cooled water into the pan, add spices to it and pour sugar. We send to the stove and bring to a boil over moderate heat.
3. We put apples in banks. Pour into each berry juice and vinegar, pour hot syrup and roll tightly with sterile lids.
Recipe 6. Pickled apples for the winter in cans in Bulgarian
Ingredients
two medium lemons;
40 g of walnuts;
5 g of citric acid;
kilogram of sugar;
liter of apple juice.
Cooking method
1. Wash the apples thoroughly and cut them into slices, removing the core.
2. Wash the lemons, cut them in half lengthwise and cut into thin semicircles.
3. Combine apples and lemons in a deep bowl. Mix.
4. Pour the fruit mixture with apple juice and send the dishes to the stove. Cook until the fruit is soft. Make sure that they do not boil.
5. Filter the fruit mixture. Put the fruit aside, and pour the liquid back into the pan. Pour sugar into it and bring to a boil again. Cook the syrup until thickened.
6. Add citric acid and chopped walnuts to the syrup, simmer for a couple of minutes, and remove from heat.
7. Distribute boiled fruits in sterile dry jars and pour hot syrup with nuts. Banks are closed with sterile plastic lids and cooled. Store pickled apples in the refrigerator.
Recipe 7. Pickled apples for the winter in banks "Merry assortment"
Ingredients
kg of apples;
a kilogram of carrots;
500 g of bell pepper;
a kilogram of tomatoes;
300 g of onions;
tomato juice - three liters;
cloves;
salt - 110 g;
sugar - 150 g;
black pepper peas;
vinegar essence - 15 ml.
cooking method
1. All vegetables and fruits are small. My apples, remove the stalk and core. The fruits must remain intact.
2. We clean and wash carrots. Bulbs are peeled and rinsed.
3. Rinse the bell pepper and cut each pod in half. We clear from seeds.
4. My tomatoes and pierce each fruit in several places with a toothpick.
5. All vegetables except tomatoes are dipped in boiling water and blanched in a couple of minutes.
6. At the bottom of a liter of sterile, dry jars, put a few leaves of cherry and currant, as well as two branches of dill. We put vegetables with apples in jars.
7. Pour the tomato juice into the pan, add all dry ingredients and spices to it. Bring to a boil over moderate heat.
8. Pour the contents of the cans with tomato marinade and cover with lids. We place the cans in a wide pan and pour drinking water into it on the shoulders of the cans. We put on a slow fire and sterilize from the moment of boiling for half an hour. Tightly roll and cool under the covers.
Pickled apples for the winter in jars - tips and tricks
Vinegar can be replaced with juice of sour apples, diluted in half with water.
Instead of sugar, you can put honey in the marinade. Add it gradually, constantly tasting the marinade.
If you are cooking according to one or another recipe for the first time, roll up a couple of jars and try in a few days. You may need to adjust the amount of sugar, vinegar, and salt.
Add pickled apples to the vinaigrette or serve as a side dish for meat or fish dishes.
