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Pickled apples: 5 cooking options

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The most popular, generally available and beloved by all fruit, which can be found growing everywhere - in the country, in the village and even in the city - this is, of course, an apple. The only fruit that is found many times in almost all Russian fairy tales. Unless it is nominated for an Oscar. Apple is a universal fruit. In sauces and salads, in hot dishes and in a pastry shop, in soups - where only you will not meet him. Preserving it is a pleasure. There are a lot of varieties of this fruit, which allows you to choose the right taste for the prepared dish. The joy of the kids is stewed fruit, preserves, jams and other sweets, this is not a complete list of what you can do to please household members. But, such a delicacy as pickled apples stands apart. This taste is impossible even to compare with something else, it is so peculiar. When there is a jar of such a treat in the refrigerator, it just feels good from one of its kind. And to open it - to fill the house with unique aromas that will immediately break free and will charm everyone who is nearby.

Pickled apples: a step-by-step recipe for the winter at home

This step-by-step recipe is for whole pickled apples.

What is required:

  • fresh sour apples - sweet varieties - 1,000 kg;
  • vinegar 9% - 0,200 l;
  • allspice - 33 peas;
  • ground cinnamon - 0.003 kg;
  • carnation - 33 inflorescences;
  • granulated sugar - 0.200 kg;
  • small salt - 0.030 kg;
  • mineral bottled water without gas - 0.500 l.

Cooking process:

  1. To prepare pickled apples according to this recipe, you need to pick up fresh, elastic, intact fruits. Rinse thoroughly, wipe dry. Trim the ponytails.
  2. It is first necessary to sterilize glass containers and lids for them.
  3. Put prepared fruits in sterilized containers.
  4. Pour mineral water into a suitable container. Pour sugar into it, stir until completely dissolved.
  5. Add salt. Wait for complete dissolution.
  6. Pour vinegar and pour cinnamon.
  7. Stir the resulting cold fill.
  8. Distribute cloves and peas of pepper evenly over pickling containers.
  9. Pour apples in jars with cooked cold fill.
  10. After this, containers filled with fruit must be placed on sterilization. Cans, with a capacity of 1 liter, sterilized for a quarter of an hour. Cans with a capacity of 2 and 3 liters to sterilize for half an hour.
  11. Roll the blank with tin covers. A special key is used for this.
  12. Corked jars must be gradually cooled with ice or cold water. This should be done carefully to avoid damage to the cans. It is impossible to immerse jars in water sharply. Some recipes with pictures clearly show what happens in the case of sudden cooling - the jar simply bursts in half.

In this pickle of pickled apples for the winter, the amount of salt can be varied "by itself" in any direction.

Soaked apples at home (video)

Pickled apples in jars without sterilization: easy and simple

Marinating apples for the winter according to this recipe without sterilization is designed for a three-liter jar.

What is required:

  • dense juicy apples - 2,000 kg;
  • water - 0.500 l;
  • granulated sugar - 0.120 kg;
  • table vinegar - 0,100 l;
  • black pepper - 6 peas;
  • Lavrushka - 0.001 kg;
  • salt - 0.090 kg.

What to do:

  1. Boil the water. Cool to make it warm.
  2. Add the norm of salt, sugar and vinegar to the water. Stir until the ingredients are completely homogeneous. Cool completely.
  3. Rinse fruit thoroughly. Cut sufficiently large slices. Place slices in prepared glass container. Pour garlic, peas of allspice and lavrushka, chopped with a knife / press there.
  4. Pour the cold pickle into the jar. Fill the neck of the jar with cold boiled water. Put in a dark place for 24 hours at room temperature.
  5. Then move the workpiece to the refrigerator.

To sustain 2 days.

How to preserve pepper with apples at home without much hassle

What is required:

  • sour apples - 3,000 kg;
  • Bulgarian pepper - 3,000 kg;
  • water - 4,000 l;
  • granulated sugar - 0.800 kg;
  • table vinegar - 0,300 l.

What to do:

  1. The first thing to do is sterilize the cans and lids.
  2. After that, wash and process the apples (ideal Antonovka, necessarily green fruits and slightly unripe) and pepper.
  3. Bell peppers must be cut into large, wide straws.
  4. Antonovka cut into large slices.
  5. Next, you should prepare the marinade: boil water, put salt and sugar in it. Next, drop a few peppers into the boiling marinade and blanch for 1 minute each serving until all the peppers are over. Prepared peppers in jars to the middle (1/2 volume).
  6. Blanch apples in the same way. In no case do not overexpose the fruits in boiling water, otherwise they just boil and in the banks, eventually, turn into applesauce for baby food. Prepared fruits move in jars on top of peppers.
  7. After all these manipulations, pour the marinade over the contents of the cans. Roll up and place in a cold place until completely cooled.

At home, store the workpiece in the refrigerator.

Soaked apples: canning without sterilization

What is required:

  • sweet and sour apples;
  • water - 10,000 l;
  • salt - 0.120 kg;
  • sugar - 0.120 kg.

What to do:

  1. Place well-washed, undamaged fruits as tightly as possible in jars.
  2. Prepare the marinade: completely dissolve the norm of salt and sugar in 10 liters of water.
  3. Pour the contents of the cans obtained by filling. The liquid should be 5 centimeters higher than the fruit. Seal with plastic caps.

Clean in a cold place. To sustain 2 months.

Canned apples in their own juice without sugar

The simplest canning.

What is required:

  • sweet varieties of apples.

What to do:

  1. Peel the berries. Remove core. Cut into slices.
  2. Blanch in boiled water for 3 minutes. Cool.
  3. Move the chilled slices into sterilized jars "under the throat" in advance and pour boiling water.

Cover and sterilize containers with apples: liter - 20 minutes, two-liter - half an hour, three-liter - an hour. Then roll up.

Garlic marinated apples

What is required:

  • granulated sugar - 0.180 kg;
  • salt - 0.090 kg;
  • black pepper - 6 peas;
  • Lavrushka - 0.001 kg;
  • garlic - 8 cloves;
  • apples - 1,500 kg;
  • apple vinegar - 0,100 l.

What to do:

  1. To preserve apples according to this interesting recipe, it is necessary to cut the processed and washed fruits into large slices. Put as tight as possible in jars.
  2. Add chopped garlic, peppercorns, and lavrushka to jars.
  3. Fill cans with cold fill (salt and sugar mixed with apple cider vinegar and dissolved in water).
  4. To sustain at room temperature a day. Then move to the refrigerator.

Let it brew for 2 days.

Apples for the winter in the bank (video)

As Ostap Bender said: "See what can be done from a simple Singer sewing machine?" But seriously, you can make so many blanks from your favorite apples that it takes your breath away. The main thing is to turn on imagination and spend some of your precious time.

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