There are countless ways to use apples in cooking, but different desserts and sweet dishes usually come to mind. Unfortunately, pickled and pickled apples are not a frequent guest on our table, but this is an excellent appetizer and a good ingredient for delicious salads.
It is necessary
-
- For pickled sour apples:
- 3 kg of sour apples;
- 450 g of water;
- 400 g sugar;
- 100 ml vinegar (9%);
- spices (5-6 pieces of cloves
- allspice
- pinch of cinnamon).
- For pickled sweet apples:
- 500 milliliters of water;
- 250 grams of sugar;
- spice;
- 80 ml vinegar (9%);
- 80 ml of berry juice.
Instructions
Step 1
Pickled Sour Apples Sort the apples very carefully, get rid of the fruits with spots, wormholes, wash them, dry them and prick each with a sharp wooden stick. Boil water and cool to 85 ° C, pour apples with this water and keep in water until completely cooled.
Step 2
Sterilize the jars and fill them with apples to the point where they begin to taper. Prepare the marinade: pour 450-500 milliliters of water into a saucepan, heat, add 400-450 grams of sugar, stir and add spices to taste, it can be 5-6 pieces of dried cloves, 5-6 allspice peas, a vanilla stick, a cinnamon stick anything that goes well with apples.
Step 3
Bring to a boil and reduce heat to low, simmer until sugar is completely dissolved and spices smell. Cool the marinade slightly, strain it through cheesecloth folded 4-5 times and add 100 milliliters of vinegar, stir and heat.
Step 4
Pour the hot marinade over the apples in the jar. Use the water you used to pour the apples into the marinade.
Step 5
Pickled Sweet Apples Take the apples of summer varieties, sort carefully 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.
Step 6
Prepare the marinade: pour 500 milliliters of water into a saucepan, add 250 grams of sugar, then add spices to taste. Bring the mixture to a boil (the sugar should dissolve completely), cool slightly and strain with gauze folded several times or through a cloth.
Step 7
Pour 80 milliliters of vinegar and 80 milliliters of sour berry juice into the solution. Heat the mixture and pour the apples into the jar. Cover and place in a pot of hot water. Bring the liquid to a boil, simmer for 3 minutes, remove the pot and jars from the heat. Cool the cans slightly, roll up and turn upside down.
