How to pickle apples

There are innumerable ways to use apples in cooking, but usually various desserts and sweet dishes come to mind immediately. Unfortunately, soaked and pickled apples are not a frequent guest on our table, but this is an excellent appetizer and a good component for delicious salads. How to pickle apples:

Ingredients:

For pickled sour apples

3 kg of sour apples;

• 400 g of sugar;
• 450 g of water;
• 100 ml of vinegar (9%);
• spices (5-6 pieces of cloves
• allspice
• a pinch of cinnamon).
• For pickled sweet apples:
• 500 milliliters of water;
• 250 grams of sugar;
• spice;
• 80 ml of vinegar (9%);
• 80 ml of berry juice.

Step by step recipe for pickling apples

1. Sort the apples very carefully, get rid of fruits with spots, wormholes, wash them, dry and prick each with a wooden sharp stick. Boil water and cool to 85 ° C, pour apples with this water and keep in water until completely cooled.
2. Sterilize the jars and fill them with apples to the place where they begin to narrow. Prepare the marinade: pour 450-500 milliliters of water into the pan, heat, pour 400-450 grams of sugar, stir and add spices to taste, it can be 5-6 pieces of dried cloves, 5-6 peas of allspice, vanilla stick, cinnamon stick Everything that goes well with apples.
3. Bring to a boil and reduce heat to a minimum, cook until sugar is completely dissolved, and spices smell. Cool the marinade a little, strain it through cheesecloth folded 4-5 times and add 100 milliliters of vinegar, mix, and heat.
4. Pour apples in a jar with hot marinade. Use the water with which you poured apples to prepare the marinade.

1. Take apples of summer varieties, carefully sort so that only whole and unspoiled fruits remain. Wash and dry them, make a small puncture on each and place them in jars to the height where the vessel begins to narrow.
2. Prepare the marinade: pour 500 milliliters of water into a saucepan, add 250 grams of sugar, then spices to taste. Bring the mixture to a boil (the sugar should dissolve completely), cool slightly and strain with a gauze folded several times or through a cloth.
3. Pour in a solution of 80 milliliters of vinegar and 80 milliliters of juice of sour berries. Preheat the mixture and pour apples in a jar. Cover and place in a pan with hot water. Bring the liquid to a boil, boil for 3 minutes, remove the pan with jars from the heat. Cool the cans a little, roll up and turn upside down.

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