Simple step-by-step recipes for preparing pickled apples whole and in slices

Apples are one of the most beloved and abundant fruits in the world. They are very popular among housewives. These fruits are good not only fresh, but also preserved for the winter, in particular, pickled. Many people love the piquant taste of such fruits. This is a great addition to the winter table. They perfectly complement the taste of poultry and meat. The aromatic fruits are good on their own.

What are the features in preparing pickled apples?

Features of preparing 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 fit into the neck of a glass jar;
• Small fruits can be pickled whole in jars;
• For this harvesting method, you need to select whole fruits without damage. There should be no wormholes or stains on them. You can pickle large apples by cutting them into slices;
• the fruits should be elastic.

Overripe fruits are not suitable for pickling.

Product selection and preparation before starting the process

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

The tails can be removed or left as desired.

If you plan 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 many ways to marinate. Next we will talk about the most popular ones.

Simple recipe

Peeled and cut fruits are doused with boiling water, placed in sterilized glass containers 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 half a kilo of sugar. The jars are immediately sealed.

Whole in jars

They take small fruits; the so-called paradise apples are also good.

The step-by-step recipe is as follows:

1. The prepared fruits are pricked with a sharp skewer or knife.
2. It is advisable to immerse prepared fruits, if they are cut, in water with 2-3 grams of citric acid dissolved or in a weak salt solution.
3. Next, whole fruits are immersed in boiling water for 5 minutes.
4. Then they take it out and put it in prepared jars.
5. The water in which the fruits have been sterilized is used to prepare the marinade. To prepare it, for each liter of water take an incomplete glass of sugar, 50 grams of salt, 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 dissolve.
6. The resulting solution is poured into the fruits, the containers are closed with sterilized lids and sterilized. Liter jars - 15 minutes, 3-liter jars 35-40 minutes, after which they are rolled up.

With vinegar

In this case, more vinegar is added to the marinade than in the traditional recipe, approximately 200-250 grams. These apples will have a stronger taste than usual.

In Bulgarian

Many people remember the taste of vegetables and fruits marinated in Bulgarian style. Many people remember them as tasting “like before.” Fruits pickled in this way have an incredibly pleasant taste.

For this canning method you need to do the following:

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

The blanks are poured with boiling marinade. To prepare it take:

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

Lemons are cut into slices, 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.

The 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.

Cinnamon

Apples marinated with cinnamon have a very unusual taste. In this case, you need to pickle the fruit according to the traditional recipe, and the spice is added along 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 aromatic.

Currants are an additional preservative. In addition, it contains large amounts of vitamin C.

• Apples are cut into large pieces (can be cut into 4 parts).
• Red or black currant berries are washed and 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 into jars halfway.
• Next, I immerse the prepared fruits in the container so that the fruit is completely immersed in the juice. The containers are closed with lids and then sterilized (0.5 l jars - 25 minutes, 1 l - 35-40 minutes).

No sterilization with garlic

This snack goes well with strong drinks. These apples should be prepared step by step as follows:

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

With bell pepper

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

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

Peppers of different colors work well for this method of pickling. In this case, the snack will additionally acquire a very beautiful appearance.

It is better to marinate apples that are not brightly colored with pepper.

For 1 kg of fruit you should take:

• 1 kg bell pepper;
• 3 tablespoons of sugar and one of salt;
• 1 teaspoon vinegar;
• allspice peas (4-5 pieces);
• cloves (2-3 buds).

Apples and peppers are cut into large slices.

Add salt and sugar to boiling water and add vinegar at the end.

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

The 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 placed 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 mixture. Next, cover it with gauze and apply pressure. Apples should be marinated in the cold.

It should be remembered that the shelf life of such preparations is much shorter than those that are sealed in jars. It should be used first.

With lingonberries and pears

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

1. Salt - half of one teaspoon.
2. Sugar - 8 tablespoons.
3. Vinegar - 250 g.
4. Water - 600 ml.
5. Spices to taste.

The fruits are placed in prepared jars and layered with lingonberries. Then they are poured with boiling marinade, closed with sterile lids and screwed on.

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 preparations correctly.

Canned apples should be stored in a cool place. If they were marinated 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 pressure, must be periodically removed and washed.