Pickled apples are good both as an independent snack and as an unusual side dish for meat or fish dishes. It is very tasty to add such fruits to all kinds of salads, for example, replacing the usual pickled cucumbers with them.
The easiest recipe
Ingredients:
- apples - 6 kilos;
- water - 2.5 l;
- sugar - 1 kilo;
- table vinegar - half a liter (6%).
Preparation:
Rinse the fruit and cut out the seed pods. If the fruits are small, you can use them whole, after removing the hard center. All prepared apples should be placed in a large container with cold water. The liquid must be salted. Salt is used in an amount of 10 g per 10 liters of water.
When all the fruits are processed, they must be sent to boiling water for a few minutes. If the apples were large and are now cut into slices, they need to blanch for 3-3.5 minutes. Miniature fruits are whole sent to boiling water for 5-5, 5 minutes.
It is very convenient to process apples with boiling water using a regular colander. Fruits are folded into it, after which the container is lowered into a large saucepan for the time indicated above. It remains to remove the colander along with the prepared fruits and cool them.
Arrange the apples in sterilized glass containers. From the water with which they were blanched, you need to prepare a filling by adding sugar and vinegar to the liquid. Send the resulting marinade to fruit jars. Close with lacquered caps. Sterilize with filling for 25-27 minutes. Only for large three-liter containers, this period should be increased to 45-47 minutes.
Roll up the cans, cool and rearrange for storage in a suitable place. The finished dish can be eaten as a stand-alone snack or added to various complex compound treats. For example, bake meat with pickled apples.
With cinnamon and cloves
Ingredients:
- large apples - 5-6 pcs.;
- cloves ("umbrellas") - 4-5 pcs.;
- beet sugar - half a glass;
- table vinegar - 330 ml;
- water - a full glass;
- cinnamon sticks to taste.
Preparation:
For this recipe, later sour fruits are best suited. The first step is to wash them, cut out the stalk, remove the skin, remove the seed nest. Cut the remaining parts at random. The pieces can be made quite large. After processing, dip the fruits in salted water.
Transfer the prepared apples to a colander. Blanch them all for 2, 5-3 minutes in boiling water.
Put cinnamon and cloves in clean, prepared and dry jars. Send slightly cooled pieces of apples from above. Pour everything with marinade of water, vinegar and sugar. It must be stirred until all the sweet grains are dissolved in the liquid.
Cover the fruit containers with lids. Pasteurize cans with filling at a temperature of 90-95 degrees. The exact time depends on the volume of the containers. So, half-liter containers need to be processed for 20-22 minutes, liter containers - 30 minutes, three-liter containers - 40 minutes.
It remains to reliably seal the future snack, turn the cans upside down and leave to cool in this form. Only then can the containers be removed to places for long-term storage.
Pickled apples with cabbage and carrots
Ingredients:
- white cabbage - 1 head of cabbage;
- apples - 4-5 pcs.;
- carrots - 3 pcs.;
- hot fresh pepper - 1 pod;
- garlic - a whole head;
- table vinegar (5%) - a full glass;
- salt - 4 large spoons;
- granulated sugar - a full glass;
- lavrushka - 3 leaves;
- allspice in the form of peas - 6-7 pcs.;
- carnation - 6 "umbrellas".
Preparation:
Rinse the cabbage head. Clean it from dirty spoiled leaves. Cut into 8 pieces at once. You need to act with a very sharp knife so that the cabbage does not fall apart in the process. Do not throw away the stump. Part of the prepared cabbage is immediately sent to the banks.
Peel the whole carrots, chop coarsely. Put part of this bright sweet vegetable on top of the cabbage. Distribute into jars and hot peppers, cut into pieces and washed from seeds.
Close the already laid components of the future snack with the remaining cabbage. On top of it, distribute each apple, previously cut into quarters and rid of the seeds. Add garlic, divided into cloves and carefully peeled.
For the marinade, boil all the amount of water specified in the recipe. Add vinegar, salt, sugar, lavrushka, pepper and cloves to it. Leave the mixture on fire and stir until the sweet or salty crystals dissolve. Pour the marinade into jars of fruits and vegetables. Close with lids. Leave the future snack directly on the table for 50 hours.
After the specified time has elapsed, remove containers in the cold. After 5-6 days, you can take a sample from the treat. The longer it stays cool, the tastier it will turn out.
Pickled appetizer with apples and cucumbers
Ingredients:
- apples (necessarily - sour) - 3 pcs.;
- cucumbers - 1, 5 kilos;
- garlic - 4-5 cloves;
- currant leaves, cherries and dill umbrellas - a handful;
- allspice peas and cloves - 10-12 pcs.;
- lavrushka - 4 leaves;
- sugar and salt - 5 small each. spoons;
- vinegar - 2 small. spoons.
Preparation:
Peel the garlic cloves, cut into medium pieces. Rinse and leave to dry all the greens. Cut the apples into slices. Remove the seed center from them. Leave the peel in place.
Wash the cucumbers and immediately put them in prepared jars. Stir the vegetables with the spices and apple slices stated in the recipe. It is most convenient to use one large three-liter container.
Pour boiling water over the contents of the jars. Let the container stand for a little less than half an hour. Drain the liquid from it into a saucepan. Boil water again, having already dissolved salt and sugar in it.
Pour cucumbers in jars with the resulting marinade to the very top. Wait about a quarter of an hour. Repeat draining the brine and boiling it. While the water is heating in a saucepan, add vinegar to the jar of vegetables and fruits. Return the boiling marinade to it. Roll up the container with a lid. The latter must be boiled first.
Turn the can over and wrap it up. Only when the container is completely cool can you put it in the cold for long-term storage. By the way, a treat prepared according to this recipe is perfectly stored at room temperature.
Pickled apples with vegetables
Ingredients:
- young cabbage - 250-300 g;
- bell peppers (any color) - 2 pods;
- young zucchini - 1 pc.;
- green sour apples - 2 pcs.;
- carrots - 1 pc.;
- drinking water - 1 l.;
- table vinegar (9%) - 4 tbsp. l.;
- beet sugar - 3 tbsp. l.;
- coarse salt - 1 tbsp l.;
- garlic - 4-5 cloves;
- lavrushka leaves and cloves - 2 pcs.;
- ground cinnamon - half a small spoon;
- black peppercorns - 7-8 pcs.
Preparation:
Remove the centers of thoroughly washed fruits with a sharp knife. Cut the remaining parts into thin slices. Immediately send them into water to avoid browning. To do this, add a little lemon juice or vinegar to the liquid - acidify it.
Chop off the edges from the zucchini. Cut the rest into half rings. If this is a young vegetable with a delicate skin, then peeling it off is not required. The carrots must first be peeled and then cut into thin slices. Cabbage - chop into slices, while in the process you need to try to leave the leaves on the stump. Pepper to get rid of the stalk and seeds, cut arbitrarily.
For the marinade, send all the water declared in the recipe to the pan. Boil it over low heat for 7-8 minutes. Pour all the recommended spices into the liquid. Remove the pan from the heat.
Peel the garlic cloves. Cut each into slices. If the sharpness of the garlic does not seem to be enough for the cook, you can also use 1-2 chili pods. Cut the pepper into rings. Be sure to wash off all the pungent seeds from them. Send these ingredients to the marinade as well. Let it brew for about a quarter of an hour. Warm up the liquid with all the additives - bring to a boil and turn off immediately.
Send all prepared chopped apples to a separate saucepan. Pour hot marinade over them. Pour all the chopped vegetables there. Don't worry if the initially spicy liquid doesn't completely cover them. As a result, the ingredients will give a large amount of juice and settle in the marinade.
Set the oppression on top of the products in the pan. For example, a large plate with a jar filled with water. When the contents of the pan are completely cool, move it to the cold and leave for 25 hours.
After all these steps, the appetizer is ready. It can be sampled directly or sent to sterilized containers for long-term storage. When serving vegetables to the table, it is delicious to pour them with fragrant oil, sprinkle with any fresh herbs and miniature garlic cubes. The appetizer is ideal for barbecue or other meat dishes.
Pickled apples with grapes
Ingredients:
- apples and grapes - 3 kg each;
- purified water - 3 l;
- granulated sugar - 550-600 g;
- salt - 80-100 g;
- vinegar (6%) - half a liter;
- spices to taste.
Preparation:
Apples for such a recipe can be taken both very sour and sweet and sour. "Antonovka" will do. It is necessary to thoroughly rinse the apples and chop randomly, keeping the already prepared pieces in acidified or salted water. Before marinating, apple slices should be kept in actively boiling water for 3-3, 5 minutes.
Carefully remove all the berries from the vine branches. Go through them. Throw away any spoiled, darkened, dented. Rinse the remaining whole firm grapes well. If there is no time to remove each berry from the branch, it is allowed to pickle them directly in bunches.
All prepared fruits are immediately sent to sterilized glass containers. It is not necessary to stir apples and grapes. You can simply lay them in layers. Distribute any spices to your liking between the fruits. Cardamom, cloves, and cinnamon are best suited for this recipe.
Boil water for the marinade. Dissolve sugar and salt in it. Cool and add vinegar. Pour the contents of the jars with the resulting liquid mixture. Cover with lids and sterilize each for 20-22 minutes. Roll up.
For slow cooling, you need to wrap the containers with something warm. For example, an old blanket or winter clothes. Leave the banks in this form for at least a day. Only then can the containers be stirred in the cold for long-term storage.
The finished treat can turn out to be sweetish (it all depends on the selected varieties of fruits), but this does not mean that it is served as a dessert. From apples and grapes, according to this recipe, it is possible to prepare an excellent appetizer for alcoholic beverages.
