Pickled apples for the winter in jars without sterilization is a fragrant snack. Pickled apples for the winter: sweet, sour, ranetki

The apple is the most common fruit in our country.

Today, a huge number of apple trees of various varieties are grown.

The fruit is useful both fresh and pickled.

Many housewives do not like to bother with sterilization, so we have compiled for you the best recipes for pickled apples for the winter and without sterilization.

Pickled apples for the winter in jars without sterilization - general principles of preparation

For pickling, use slightly unripe fruits so that the pulp remains firm and does not fall apart during the cooking process. If you are using apples from your garden, you can leave them unpeeled. Purchased fruits, especially imported fruits, are best cleaned.

So that the peeled fruits do not darken, they are soaked in a solution of salt, soda and citric acid for half an hour. You can pickle apples whole, or by cutting them into slices. The fruits are blanched in boiling water for five minutes. It is enough to blanch small fruits for a couple of minutes. Then they are taken out in a colander and placed under a stream of cold water.

The blanched fruits are laid out in clean jars and poured over with boiling marinade boiled in water, in which the apples are blanched.

Sugar, salt and vinegar are added to the marinade. Spices can be added to the marinade, or directly to the jar.

Banks are hermetically sealed, wrapped and cooled. Apples are consumed as an independent dish, or used to prepare side dishes and salads.

Recipe 1. Whole pickled apples in jars for the winter

fresh apples - a kilogram;

drinking water - half a liter;

vinegar 9% - 200 ml;

table salt - 30 g;

allspice - 30 peas;

granulated sugar - 200 g;

ground cinnamon - 3 g;

carnation - 30 buds.

1. Wash strong, fresh apples without damage, wipe with a towel and remove the stalks.

2. Wash the jars thoroughly, sterilize over steam and dry. Boil the lids.

3. Put the apples in prepared jars. Distribute allspice and cloves evenly in them.

4. Pour half a liter of purified water into a saucepan. Pour sugar and salt into it. Stir until dry ingredients are completely dissolved. Place the container on fire and bring the marinade to a boil.

5. Pour the boiling marinade over the contents of the jars. Cover and let sit for ten minutes. Repeat the procedure three times. In the last boil, add cinnamon and vinegar to the marinade. Roll up sterile caps using a special wrench. Refrigerate and store.

Recipe 2. Pickled apples for the winter in jars with slices

two kilograms of fresh apples;

two liters of purified water;

half a kilogram of white sugar.

1. Thoroughly rinse the fruit, remove any tainted parts and cut into wedges. Cut the core.

2. Combine drinking water with sugar. Put on fire and boil.

3. Place apples in a saucepan with syrup and blanch them for five minutes. Remove them carefully with a slotted spoon.

4. Transfer the fruit to a clean, sterile three liter jar. Pour the boiling syrup over the apples and roll up immediately.

Recipe 3. Pickled apples for the winter in jars with bell pepper

fresh apples - a kilogram;

bulgarian pepper - 150 g;

allspice - three peas;

table salt - 30 g.

1. Rinse apples well and cut into quarters. Remove seed boxes and spoiled areas.

2. Rinse the bell pepper, wipe it with a towel and cut the stalk with seeds. Cut each pod into quarters.

3. Add sugar and salt to a pot of water. Put on fire and boil. Add vinegar at the end and simmer for a minute.

4. Place the spices on the bottom of a sterile dry jar. Fill it with apples, alternating with pepper slices.

5. Pour the marinade over the contents of the jar, cover and leave to infuse for seven minutes. Drain the marinade, strain and boil again.

6. Pour the marinade over the fruit again. Repeat the procedure three times. Then roll up with metal covers. Turn the jars over and cool.

Recipe 4. Pickled ranetki for the winter in banks

ranetki - one and a half kilograms;

table vinegar - 200 ml;

black pepper - five peas;

granulated sugar - 600 g;

filtered water - liter;

kitchen salt - 5 g;

cloves - five dry inflorescences.

1. Ranetki must be intact, no damage or wormholes. My apples. Remove the stalk and half of the cutting from each fruit. We pierce each in several places with a toothpick. We transfer the prepared apples to a saucepan.

2. Pour filtered water into another dish and dissolve salt and sugar in it. Put star anise, peppercorns, cloves and cinnamon in the solution. We mix.

3. Place the saucepan over moderate heat and bring to a boil. Dip the ranetki into the boiling marinade and blanch them for four minutes.

4. Remove the blanched apples with a slotted spoon, transfer to a colander and cool under running cold water.

5. Remove the cinnamon and star anise from the marinade.

6. Carefully, so as not to wrinkle, lay out the ranetki in half-liter jars.

7. Pour the contents of each jar with hot marinade. Cover with metal lids and sterilize for 20 minutes. Then we roll up the cans tightly and leave to cool.

Recipe 5. Pickled apples for the winter in sweet varieties

sweet apples - three kilograms;

cinnamon - half a stick;

drinking water - half a liter;

allspice - four peas;

table vinegar - 80 ml;

carnation - four buds;

any berry juice - 80 ml;

1. My fruit. We spread it in a deep container and fill it with boiling water. We leave until the water cools completely.

2. Drain the cooled water into a saucepan, add spices to it and add sugar. We send to the stove and bring to a boil over moderate heat.

3. Arrange the apples in the banks. Pour berry juice and vinegar into each, pour hot syrup and roll tightly with sterile lids.

Recipe 6. Bulgarian-style pickled apples for the winter in banks

two medium lemons;

40 g walnuts;

5 g citric acid;

liter of apple juice.

1. Carefully wash the apples and cut into slices, removing the core.

2. Wash the lemons, cut in half lengthwise and cut into thin semicircles.

3. Combine apples and lemons in a deep bowl. We mix.

4. Fill the fruit mixture with apple juice and send the dishes to the stove. Cook until the fruit is tender. Make sure that they do not boil.

5. Strain the fruit mixture. Set the fruit aside and pour the liquid back into the pan. Pour sugar into it and bring to a boil again. Cook the syrup until thick.

6. Add citric acid and chopped walnuts to the syrup, simmer for a couple of minutes, and remove from heat.

7. Distribute boiled fruits in sterile dry jars and fill with hot syrup with nuts. We close the jars with sterile plastic lids and refrigerate. We store pickled apples in the refrigerator.

Recipe 7. Pickled apples for the winter in jars "Merry Assorted"

500 g bell pepper;

tomato juice - three liters;

black peppercorns;

vinegar essence - 15 ml.

1. All vegetables and fruits are small. Wash apples, remove the stalk and core. The fruits must remain intact.

2. Clean and wash the carrots. Peel and rinse the bulbs.

3. Rinse the bell pepper and cut each pod in half. We cleanse from seeds.

4. Wash the tomatoes and pierce each fruit in several places with a toothpick.

5. All vegetables, except tomatoes, are immersed in boiling water and blanch for a couple of minutes.

6. At the bottom of one liter sterile, dry jars, put a few leaves of cherries and currants, as well as two sprigs of dill. We put vegetables and apples in jars.

7. Pour the tomato juice into a saucepan, add all dry ingredients and spices to it. Bring to a boil over moderate heat.

8. Fill the contents of the jars with tomato marinade and cover with lids. We place the cans in a wide saucepan and pour drinking water into it up to the shoulders of the cans. We put on a slow fire and sterilize from the moment of boiling for half an hour. Roll it up tightly and cool it under the covers.

Vinegar can be replaced with sour apple juice, diluted half with water.

Instead of sugar, you can put honey in the marinade. Add it gradually, constantly tasting the marinade.

If this is your first time cooking this or that recipe, roll up a couple of cans and try a few days later. You may need to adjust the amount of sugar, vinegar and salt.

Add pickled apples to a vinaigrette or serve as a side dish with meat or fish dishes.

Portal Editor-in-Chief: Ekaterina Danilova

The recipe for pickled apples for the winter in jars, the secrets of choice

Pickled apples for the winter in jars: recipes from simple to sophisticated, frozen apples in various ways and general principles of preparation, selection and combination of products

Pickled apples: 7 magically delicious recipes

Pickled apples are a great addition to any meal and winter table. They contain many vitamins and minerals, which are lacking in the cold season. In addition, this is a great way to surprise guests and households, since pickled apples are a rather rare dish. However, there are many ways to prepare it. And in this article you can find the most delicious recipes with step-by-step instructions and pictures.

Pickled apples: a classic recipe

This recipe is a classic for pickling apples. It does not contain a large number of ingredients, but it is very tasty and will definitely delight the household.

Apples - eight pieces. It is better to choose a medium size so that the jars can be crawled into the neck;
Sugar - two faceted glasses;
Vinegar - half a faceted glass;
Carnation - five to six pieces;
Allspice - one small spoonful of peas;
Cinnamon to taste.

When buying fruit, you need to pay attention to the absence of black spots and wormholes on them.
Rinse the apples carefully, and pierce each with a fork, several times from different sides, so that the juice comes out of them when pickling.
Boil water in a large cooking container. Remove whole apples from the burner and place in it.
Wait for the water to cool completely.
Pack the fruit into steamed jars.
Reheat the water in which they were lying, add spices and herbs.
Cool it to 55 degrees and pour in vinegar.
Pour the resulting marinade into jars and roll up.

Turn upside down and wrap in a blanket for a couple of days.

Pickled apples with watermelon in jars for the winter: a step by step recipe

Apples and watermelons go well with each other. They are rich in vitamins, which the body sometimes lacks. In addition, such a dish will give you the opportunity to pamper yourself with healthy fruits and delicious berries in the winter.

Apples - five to six pieces;
Watermelon - several slices;
Salt - two large spoons;
Sugar - three large spoons.

Such a dish will give you the opportunity to pamper yourself with healthy fruits and delicious berries in the winter.

Apples should be rinsed, quartered and seeds removed.
Rinse the watermelon with water and cut into small wedges so that they go into the neck of the jar.
Rinse cans with steam for sterilization.
Fold berries and fruits in them.
Boil a pot of water. Pour salt and sugar into it.
The resulting marinade, pour hot into the jars.

Roll up, turn upside down and wrap in a blanket.

Pickled apples with grapes in jars for the winter: a step by step recipe

The number of ingredients is calculated for three three-liter cans. This recipe can be compared to a dessert that has a rich sweet and sour taste. It is perfectly complemented by spices, especially such as cloves and cinnamon. They will make the fruit taste interesting and help keep you warm on a winter evening.

Apples - twelve pieces;
Grapes - three kilograms;
Sugar - two faceted glasses;
Salt - half a faceted glass;
Table vinegar 6% - one and a half faceted glasses;
Spices to taste. Cardamom, cinnamon and cloves are perfect for this dish.

The amount of ingredients is calculated for three three-liter cans

Rinse all fruits.
Boil water and put apples in it for a few minutes.
Allow to cool.
Banks need to be steamed.
Put grapes and apples in them.
Bring the apple water to a boil again. Add spices, herbs and vinegar.
Pour the resulting marinade into fruit jars.

Roll up, turn upside down and cover with a blanket.

Pickled apples with lingonberries and pears in jars for the winter: a step by step recipe

Lingonberries are rich in vitamin C, which is essential for maintaining immunity. Its sour taste matches perfectly with sweet pears and apples. Spicy cinnamon and cloves will complement and enrich the fruit and berry composition.

Apples - four to five pieces;
Severian pear - five pieces;
Lingonberry - one glass;
Grape vinegar 6% - one faceted glass. But you can replace it with apple;
Sugar - a little more than half of a faceted glass;
Salt - one small spoon;
Cinnamon, cloves, laurel and pepper to taste. But, their small amount will significantly embellish the taste of the dish.

Sort the lingonberries and rinse with ice water.
Wash apples and pears. Divide each fruit into four parts and remove the heart.
Boil a few liters of water and dip the fruit into it. Wait until they cool completely.
Transfer fruits and berries to pre-steamed jars.
Boil fruit water again. Add spices and herbs. Gently, in a thin stream, pour in the vinegar.
Pour the resulting marinade to the fruit and berry mixture.

Roll up, turn upside down and wrap it up for a couple of days.

Pickled apples with lemon and calendula in jars for the winter: a step by step recipe

Lemon and calendula combine to create a wonderful citrus-floral scent to create a summer mood. They also perfectly complement the main ingredient. To add color to the dish, you can make a color mix of yellow and green apples. It will turn out very tasty and beautiful.

Apples - five to six pieces;
Lemon - one half;
Sugar - one faceted glass;
Calendula is a few dried flowers.

To add color to the dish, you can make a color mix of yellow and green apples

Rinse the apples.
Cut the lemon into thin slices.
Steam the jar. Put prepared fruits in it.
To boil water. Add sugar to it and bring it to complete dissolution. Add calendula flowers to the resulting syrup.
Pour sweet marinade into fruit jars.
Roll up, turn over and cover with a warm blanket.

Pickled apples with peppers and garlic in jars for the winter: a step by step recipe

Such a combination only seems non-standard in appearance. In fact, red bell peppers complement apples perfectly. Garlic will add a bright aroma to the dish. If desired, you can add fresh red chili peppers.

Apples - twelve pieces;
Sweet peppers - two or three;
Parsley - one bunch;
Table vinegar 6% - half a faceted glass;
Salt - two to three large spoons;
Sugar - one big spoon;
Laurel - a couple of leaves;
Carnation - two or three things.

This combination only seems non-standard in appearance.

It is necessary to thoroughly rinse the apples and rid them of the heart.
Rinse the pepper. Clean from tails and seeds. Cut into several pieces.
Finely chop the washed parsley.
Transfer all of the above to a saucepan and add water.
Bring the vegetable mixture to a boil and add spices and herbs to it.
Slowly and gently pour in the vinegar and cook for a few more minutes.
Pack boiled fruits and vegetables in pre-steamed jars. Pour the remaining marinade there.
Cork the jars and wrap them under a blanket.

How to cook pickled apples without sterilization at home

Apples - eight pieces;
Sugar - two faceted glasses;
Cinnamon and cloves to taste.

The fruit should be rinsed and examined carefully. Remove the weight of the wormhole and overripe areas. Divide each fruit into quarters and remove the seeds.
Syrup is prepared next. To do this, take water or apple juice and put on a slow fire. Pour sugar into it little by little and stir at the same time. Keep on the stove until the liquid becomes viscous.
Transfer the fruit slices to the thickened syrup and stir. Cook for about five minutes.
Gently remove the fruit from the syrup and transfer it to the jar.
And immediately pour over the hot syrup.

Roll up and leave to cool for a couple of days.

Marinade with apple cider vinegar

This marinade has a bright, rich taste and fresh aroma, which will go well with apples and other fruits.

Apple cider vinegar - one faceted glass
Water - three faceted glasses;
Greens (dill, celery, parsley) - two or three large spoons;
Lemon zest - half a large spoon;
Juniper berries - one or two small spoons;
Onions - one or two small;
Black pepper - a few peas;
Mustard - two or three grains;
Carnation - two or three things;
Laurel - one or two leaves.

Chop the onion into thin rings.
Boil water and add spices, herbs and onions to it. Cook for five minutes.
After, refrigerate.
The marinade is ready.

This marinade is perfect for canning apples. All of its ingredients complement each other and balance the apple sweetness perfectly.

To marinate apples in this marinade you need:

Take six to eight apples. Antonovka is preferred as it is not too sweet. Each fruit must be washed, peeled from seeds and divided into several parts.
Transfer the fruit slices to the hot marinade and simmer for five to ten minutes.
Then, catch them with a slotted spoon and put them in disinfected jars.
Pour hot marinade into fruit jars.
Preserve and cover with a blanket.

Pickled apples are an appetizing and inexpensive way to maintain immunity and a delicious pastime during the winter season.

Pickled apples: a step-by-step recipe with pictures, in jars for the winter, a recipe at home, without sterilization, pepper, pickle with vinegar, photo, video

Pickled apples: recipes for every taste. Cooking without sterilization. Harvesting with watermelon, grapes, lingonberries, lemon, pepper.

Pickled apples: 5 cooking options

The most popular, widely available and beloved by all fruit that can be found growing everywhere - in the country, in the village and even in the city - is, of course, an apple. The only fruit that can be found many times in almost all Russian fairy tales. Unless he was nominated for an Oscar. An apple is a universal fruit. In sauces and salads, in hot dishes and in pastries, in soups - wherever you can find it. It is a pleasure to preserve it. This fruit has a great variety of varieties, which allows you to choose the right taste for the dish being prepared. The joy of children is compotes, preserves, jams and other sweets, this is not a complete list of what can be done to please the household. But, such a delicacy as pickled apples stands apart. This taste cannot even be compared with something else, it is so unique. When there is a jar of such a delicacy in the fridge, the mere sight of it makes you feel good. And to open it - to fill the house with unique aromas that will immediately break free and 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.

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;
fine salt - 0.030 kg;
bottled mineral water without gas - 0.500 l.

To prepare pickled apples according to this recipe, you need to pick up fresh, firm, undamaged fruits. Rinse them thoroughly, wipe dry. Trim the ponytails.
You must first sterilize glass containers and lids for them.
Put the prepared fruits in sterilized containers.
Pour the mineral water into a suitable container. Pour sugar into it, stir until completely dissolved.
Add salt. Wait for complete dissolution.
Pour vinegar and add cinnamon.
Stir the resulting cold fill well.
Spread the clove buds and peppercorns evenly over the pickling containers.
Pour the apples in the jars with the cooked cold filling.
After that, containers with poured fruits must be placed for sterilization. Banks, 1 liter, sterilize a quarter of an hour. Sterilize jars with a capacity of 2 and 3 liters for half an hour.
Roll up the workpiece with tin lids. A special key is used for this.
Sealed jars should be gradually cooled with ice or cold water. This should be done carefully to avoid damaging the cans. It is impossible to sharply immerse cans in water. Some recipes with pictures clearly show what happens in the case of sharp cooling - the can simply bursts in half.

In this harvesting of pickled apples for the winter, the amount of salt can be varied "for yourself" in any direction.

Pickled apples in jars without sterilization: easy and simple

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

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.

Boil the water. Refrigerate until warm.
Add salt, sugar and vinegar to the water. Stir until the ingredients are completely homogeneous. Cool completely.
Rinse the fruits thoroughly. Cut into sufficiently large slices. Place the slices in a prepared glass container. Pour garlic chopped with a knife / press, allspice peas and lavrushka there.
Pour the cold marinade into the jar. Fill the jar up to the neck with cold boiled water. Put in a dark place to infuse for 24 hours at room temperature.
Then move the workpiece to the refrigerator.

Withstand 2 days.

How to preserve peppers and apples at home without much hassle

sour apples - 3,000 kg;
bulgarian pepper - 3,000 kg;
water - 4,000 l;
granulated sugar - 0.800 kg;
table vinegar - 0.300 l.

The first thing to do is sterilize the cans and lids.
After that, wash and process apples (Antonovka is ideal, always green fruits and a little unripe) and pepper.
The bell peppers must be cut into large, wide strips.
Cut Antonovka into large slices.
Next, you should prepare the marinade: boil water, put salt and sugar in it. Next, dip a few peppers into the boiling marinade and blanch each portion for 1 minute until all the pepper runs out. Transfer the prepared peppers to the jars until the middle (1/2 volume).
Blanch the apples in the same way. In no case should you overdo the fruits in boiling water, otherwise they will simply cook and in cans will eventually turn into applesauce for baby food. Transfer the prepared fruits to jars on top of the peppers.
After all these manipulations, pour the marinade over the contents of the jars. Roll up and place in a cold place until completely cooled.

Store the workpiece in the refrigerator at home.

Pickled apples: canning without sterilization

Put well washed, undamaged fruits as tightly as possible in jars.
Prepare the marinade: completely dissolve the rate of salt and sugar in 10 liters of water.
Fill the contents of the jars with the resulting filling. The liquid should be 5 centimeters higher than the fruit. Seal with plastic caps.

Put away in a cold place. Withstand 2 months.

Canned apples in their own juice without sugar

The simplest canning.

Peel the berries. Remove core. Cut into slices.
Blanch in boiled water for 3 minutes. Refrigerate.
Move the chilled slices into previously sterilized jars “under the throat” and pour in boiling water.

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

Apples marinated with garlic

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 cider vinegar - 0.100 l.

To preserve apples according to this interesting recipe, it is necessary to cut the processed and washed fruits into large slices. Place in jars as tightly as possible.
Add chopped garlic, peppercorns, lavrushka to the jars.
Fill the jars with cold pouring (salt and sugar mixed with apple cider vinegar and dissolved in water).
Keep at room temperature for a day. Then transfer to the refrigerator.

Let it brew for 2 days.

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

Pickled apples: a step-by-step recipe, with pictures, for the winter, in jars, at home, without sterilization, pepper, canning, photo and video

Pickled apples: delicious recipes for the winter. How to do it in jars without sterilization. Marinating with garlic. Whole cooking. Pickled fruits.

Pickled apples for the winter (recipe in jars)

Apples have a well-deserved reputation as a natural antioxidant, useful as a prophylactic agent against a large number of diseases, viral and infectious. Even pickled apples in jars retain these medicinal properties. The recipes for preparing "winter" treats are simple and economical.

How to pickle apples for the winter in jars

Cooking pickled apples for the winter is a simple task that doesn't require any advanced culinary skills. For the implementation of the technology below, sour varieties are best suited - "Antonovka", "white filling", you can try other options. In addition to fruits (3.5 kg), for preparing 2 three-liter cans of pickled apples, the recipe requires stocking up on the following products:

So, how to pickle apples for the winter in jars? The first task is the correct choice of fruits, they are required to have medium ripeness, firmness and juiciness. It is not recommended to use overripe fruits, not suitable for this recipe of pickled apples in cans and excessively sweet or spoiled.

Cooking pickled apples in jars for the winter involves long-term storage. It is important to thoroughly cleanse the product to prevent spoilage. In this case, the stalks are preserved.
The spices indicated in the list of ingredients are dispersed in equal amounts across two sterilized cans. Then the container is completely filled with whole apples, and their size should not impede passage through the neck.
Pickled apples for the winter are prepared with vinegar, which is also distributed over two jars.
Sugar and salt are mixed in boiled water and dissolved. The resulting marinade is used to fill the jars, caps are required. Duration of sterilization is up to 20 minutes. Then the pickled apples in jars are turned over, cooled under a towel.

It is important not only how to pickle apples in jars for the winter, but also how to serve them correctly. They can be paired with other pickled vegetables or served as a stand-alone snack.

Pickled apples for the winter - slices

Cooking pickled apples with slices for the winter requires a minimum of time and components. You will need the fruits themselves (2 kg), sugar (0.5 kg) and water (2 l) - this is the amount that is optimal for one three-liter jar. If a large number of blanks are planned, you just need to increase it by the required number of times. This recipe for pickled apples in jars for the winter allows, if desired, to replace water with apple juice, adhering to the specified volume.

Fruits are carefully selected, spoiled elements are removed. Washed and peeled fruits are divided into four parts by slices.
Sugar syrup is made from apple juice (water) and sugar. The mixture must be boiled.
The apples, added to the syrup saucepan, are boiled in it for about 5 minutes, then carefully removed.
Fruits are laid out in a three-liter thoroughly cleaned jar, filled with hot syrup. This recipe allows you to pickle apples for the winter without sterilization, the jars can be rolled up immediately.
Store ready-made cylinders in a dark place with a not too high temperature. A refrigerator or cellar is ideal.

Apples marinated without sterilization retain most of the useful properties of the product. You can serve the treat along with dairy products, and they are also ideal for pie filling. An interesting combination of pickled and fresh vegetables in salads.

How to pickle apples in Bulgarian

Bulgarian pickled apples are an original appetizer that can be found on any festive table. To implement the recipe for making pickled apples, you need the fruits themselves (1.5 kg), sugar (1 kg), lemon (2 pcs.), Walnuts (50 g). Citric acid is also needed - about a teaspoon. The “Bulgarian” method involves preparing pickled apples for the winter without sterilization - quickly and easily.

Peeled apples are cut into eight parts (not necessarily into eight, it is only important to chop the fruit finely).

Peeled lemons are also cut into slices, the peel is not removed, you can leave the seeds. Apples and lemons are mixed in one container, poured over with water and put on a small fire.
After boiling, cook the mixture until the ingredients soften. Then the juice is filtered, mixed with sugar, boiled over high heat until it thickens (jelly consistency).
Nuts, citric acid are added to the thickened syrup. Pickled apples are ready for the winter without sterilization, you can put the treats in the jars.

When preparing pickled apples for the winter, the recipe does not have to be followed exactly. Each housewife knows how to pickle apples so that the delicacy acquires an exclusive taste and is stored for as long as possible.

You can marinate apples with other vegetables or fruits. You can even combine them with slices of watermelon, tomatoes and zucchini. In this case, it is possible to add spices with bright smells to make the result fragrant. For example, allspice or cloves will add flavor to the piece.

Pickled apples for the winter (recipe in jars)

Pickled apples have a well-deserved reputation as a natural antioxidant, useful as a prophylactic agent against a large number of diseases, viral and infectious.

Fruits and berries

Description

Salted apples for the winter - one of the most interesting and well-known preserves, which can be prepared for future use in a simple and affordable way. Delicate slightly carbonated apples, pleasantly crackling when bitten, a little salty, but this makes them even tastier - this is an excellent result of the efforts and time spent preparing blanks for the benefit of the family.

Salted and fermented foods are very useful for the human body and optimize metabolic processes, in addition, salted apples contain a large amount of fiber, which can support the gastrointestinal tract and immunity in general.

In the old days, salted apples were harvested in oak barrels, like cabbage, and often mixed with it. Subsequently, when the barrels became a thing of the past due to the urbanization of the population, because this bulky device needed special and rather spacious storage facilities, people found a way out of this situation and began to make salting in 3 liter cans, using widespread technologies at home. Vegetables and fruits, and in particular apples, were salted with both vinegar and citric acid. The main convenience was the quick receipt of finished products and excellent preservation characteristics, as well as the fact that this preservation was prepared without sterilization.

Simple technology will make this preparation a favorite of your apple dishes, and salty lumps will be happy to be eaten by households both as an independent dish for a light snack, and as a simple and very healthy snack for vegetable and meat dishes. Apples, salted for the winter, are an excellent solution for harvesting for future use for people who lead a healthy lifestyle or adhere to fasting. In addition, vitamins in such apples are preserved throughout their shelf life, in contrast to fresh apples, which contain the maximum amount of vitamins at the time of harvest, and gradually disappear, leaving only fiber.

We offer you the best, proven and simple recipe for preparing delicious apples for future use, which will help you cook an incredibly tender and healthy product with your own hands. A detailed recipe with step-by-step photos and extensive explanations of the cooking process will help you with this and build confidence in your capabilities.

Ingredients

Steps

Let's select apples for salting them in jars for the winter. The best choice would be medium-sized, ripe, fruits without dents and flaws, small dots and wormholes. It would be nice if the apples for pickling lay down a little for a week, or even two. We determine the required number of apples for pickling by tightly placing them in a bottle - at this stage, both apples and a 3 liter jar are not washed.

In water with the addition of baking soda, we thoroughly wash the cans and nylon lids for temporary storage of food, and then rinse everything in a large amount of running water and put it to drain, turning the cans upside down right in the sink. Having drained the inside of the cans to the maximum, we put them on the table, returning them to their normal position. Do not put the drain on a towel - this can cause the dishes to "suffocate" and have to be washed again. You do not need to sterilize the jars, because the apples will still ferment in them.

Let's start processing apples and other components: wash everything in warm running water, and then dry it, spreading it out in one layer on towels that can absorb moisture well. Apples, to speed up the process, can be blotted with paper napkins, and all greens must be spread out to dry. Carefully cut out dry stamens from apples, trying to cut off as little pulp around as possible, and remove the stamens. Put the prepared fruits in dried bottles, layering with cherry and black currant leaves, and, if desired, purple basil, which will give salted apples a pleasant aroma and slightly color their pulp pink.

On top of the apples we put a small bunch of tarragon, which is nothing more than tarragon - it gives marinades and pickles a pleasant aftertaste familiar from childhood, because this type of spice was very widely used in the food industry in the preparation of pickled tomatoes, zucchini and cucumbers, in bottles with which the store shelves were lined. If you do not have this spice, then replace it with ordinary mint - the taste of pickles will not suffer from this, on the contrary, the apples will acquire a slightly cooling taste.

Pour jars of apples and spices with brine, boiled and slightly cooled before use from five liters of water, one hundred grams of granulated sugar and one tablespoon of coarse salt. This amount is enough to fill two bottles of apples. Pour in enough brine so that the apples are completely covered with it and not chapped. A bunch of tarragon will serve as a good service, preventing the fruit from floating. Cover the poured apples with a lid and leave to ferment at room temperature for about 20 days. Jars with salted apples can leak during fermentation, so it would be best to put them on wide trays or plates, and remove the leaked excess liquid, and then rinse the outside of the bottle and plate well. Finished apples will stop frothing and rise slightly to the top of the can. It is impossible to convey the taste of salty apples in words - this is a delicacy that you just lick your fingers. Cover the completely fermented apples with rinsed lids and take them out into a cold room. Such apples will be stored until the end of spring, while they will not become saltier.

Bon Appetit!

The apple is the most common fruit in our country.

Today, a huge number of apple trees of various varieties are grown.

The fruit is useful both fresh and pickled.

Many housewives do not like to bother with sterilization, so we have compiled for you the best recipes for pickled apples for the winter and without sterilization.

Pickled apples for the winter in jars without sterilization - general principles of preparation

The blanched fruits are laid out in clean jars and poured over with boiling marinade boiled in water, in which the apples are blanched.

Sugar, salt and vinegar are added to the marinade. Spices can be added to the marinade, or directly to the jar.

Banks are hermetically sealed, wrapped and cooled. Apples are consumed as an independent dish, or used to prepare side dishes and salads.

Recipe 1. Whole pickled apples in jars for the winter

Ingredients

fresh apples - a kilogram;

drinking water - half a liter;

vinegar 9% - 200 ml;

table salt - 30 g;

allspice - 30 peas;

granulated sugar - 200 g;

ground cinnamon - 3 g;

carnation - 30 buds.

Cooking method

1. Wash strong, fresh apples without damage, wipe with a towel and remove the stalks.

2. Wash the jars thoroughly, sterilize over steam and dry. Boil the lids.

3. Put the apples in prepared jars. Distribute allspice and cloves evenly in them.

4. Pour half a liter of purified water into a saucepan. Pour sugar and salt into it. Stir until dry ingredients are completely dissolved. Place the container on fire and bring the marinade to a boil.

Recipe 2. Pickled apples for the winter in jars with slices

Ingredients

two kilograms of fresh apples;

two liters of purified water;

half a kilogram of white sugar.

Cooking method

1. Thoroughly rinse the fruit, remove any tainted parts and cut into wedges. Cut the core.

2. Combine drinking water with sugar. Put on fire and boil.

3. Place apples in a saucepan with syrup and blanch them for five minutes. Remove them carefully with a slotted spoon.

4. Transfer the fruit to a clean, sterile three liter jar. Pour the boiling syrup over the apples and roll up immediately.

Recipe 3. Pickled apples for the winter in jars with bell pepper

Ingredients

fresh apples - a kilogram;

drinking water;

bulgarian pepper - 150 g;

sugar - 80 g;

allspice - three peas;

vinegar - tsp;

table salt - 30 g.

Cooking method

1. Rinse apples well and cut into quarters. Remove seed boxes and spoiled areas.

2. Rinse the bell pepper, wipe it with a towel and cut the stalk with seeds. Cut each pod into quarters.

3. Add sugar and salt to a pot of water. Put on fire and boil. Add vinegar at the end and simmer for a minute.

4. Place the spices on the bottom of a sterile dry jar. Fill it with apples, alternating with pepper slices.

5. Pour the marinade over the contents of the jar, cover and leave to infuse for seven minutes. Drain the marinade, strain and boil again.

6. Pour the marinade over the fruit again. Repeat the procedure three times. Then roll up with metal covers. Turn the jars over and cool.

Recipe 4. Pickled ranetki for the winter in banks

Ingredients

ranetki - one and a half kilograms;

cinnamon stick;

table vinegar - 200 ml;

black pepper - five peas;

granulated sugar - 600 g;

filtered water - liter;

kitchen salt - 5 g;

star anise - an asterisk;

cloves - five dry inflorescences.

Cooking method

2. Pour filtered water into another dish and dissolve salt and sugar in it. Put star anise, peppercorns, cloves and cinnamon in the solution. We mix.

3. Place the saucepan over moderate heat and bring to a boil. Dip the ranetki into the boiling marinade and blanch them for four minutes.

4. Remove the blanched apples with a slotted spoon, transfer to a colander and cool under running cold water.

5. Remove the cinnamon and star anise from the marinade.

6. Carefully, so as not to wrinkle, lay out the ranetki in half-liter jars.

7. Pour the contents of each jar with hot marinade. Cover with metal lids and sterilize for 20 minutes. Then we roll up the cans tightly and leave to cool.

Recipe 5. Pickled apples for the winter in sweet varieties

Ingredients

sweet apples - three kilograms;

cinnamon - half a stick;

drinking water - half a liter;

allspice - four peas;

table vinegar - 80 ml;

carnation - four buds;

any berry juice - 80 ml;

sugar - 250 g

Cooking method

1. My fruit. We spread it in a deep container and fill it with boiling water. We leave until the water cools completely.

2. Drain the cooled water into a saucepan, add spices to it and add sugar. We send to the stove and bring to a boil over moderate heat.

3. Arrange the apples in the banks. Pour berry juice and vinegar into each, pour hot syrup and roll tightly with sterile lids.

Recipe 6. Bulgarian-style pickled apples for the winter in banks

Ingredients

two medium lemons;

40 g walnuts;

5 g citric acid;

a kilogram of sugar;

liter of apple juice.

Cooking method

1. Carefully wash the apples and cut into slices, removing the core.

2. Wash the lemons, cut in half lengthwise and cut into thin semicircles.

3. Combine apples and lemons in a deep bowl. We mix.

4. Fill the fruit mixture with apple juice and send the dishes to the stove. Cook until the fruit is tender. Make sure that they do not boil.

5. Strain the fruit mixture. Set the fruit aside and pour the liquid back into the pan. Pour sugar into it and bring to a boil again. Cook the syrup until thick.

6. Add citric acid and chopped walnuts to the syrup, simmer for a couple of minutes, and remove from heat.

7. Distribute boiled fruits in sterile dry jars and fill with hot syrup with nuts. We close the jars with sterile plastic lids and refrigerate. We store pickled apples in the refrigerator.

Recipe 7. Pickled apples for the winter in jars "Merry Assorted"

Ingredients

kg of apples;

a kilogram of carrots;

500 g bell pepper;

a kilogram of tomatoes;

300 g onions;

tomato juice - three liters;

cloves;

salt - 110 g;

sugar - 150 g;

black peppercorns;

vinegar essence - 15 ml.

cooking method