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

Apple is the most common fruit for 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 mess with sterilization, so we have collected 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, slightly unripe fruits are used so that the pulp remains dense and does not fall apart during cooking. If you are using apples from your garden, you can leave them unpeeled. Purchased, 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 cut them into slices. Fruits are blanched in boiling water for five minutes. Small fruits are enough to blanch for a couple of minutes. Then they are taken out in a colander and placed under a stream of cold water.

Blanched fruits are laid out in clean jars and poured with boiling marinade, boiled in water in which apples were 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 for the winter in jars

fresh apples - 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;

cloves - 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. Arrange apples in prepared jars. Evenly distribute allspice and cloves in them.

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

5. Pour the contents of the jars with boiling marinade. Cover with lids and leave for ten minutes. Repeat the procedure three times. In the last boil, add cinnamon and vinegar to the marinade. Roll up the sterile caps using the special key. Refrigerate and store.

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

two kilograms of fresh apples;

two liters of purified water;

half a kilo of white sugar.

1. Rinse the fruit thoroughly, remove the spoiled parts and cut into slices. Cut out the core.

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

3. Put 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 boiling syrup over apples and seal immediately.

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

fresh apples - kilogram;

bell pepper - 150 g;

allspice - three peas;

table salt - 30 g.

1. Rinse the apples well and cut them into quarters. Remove seed boxes and damaged areas.

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

3. Add sugar and salt to a pot of water. Put on fire and boil. At the end, add vinegar and keep on fire for a minute.

4. Place spices at the bottom of a sterile dry jar. Fill it with apples, shifting them with slices of pepper.

5. Fill the contents of the jar with marinade, 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 lids. Turn the jars over and set aside.

Recipe 4. Pickled ranetki for the winter in jars

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;

carnation - five dry inflorescences.

1. Ranetki must be intact, without damage and wormholes. My apples. We remove the stalk and half of the cutting from each fruit. We pierce each in several places with a toothpick. Transfer the prepared apples to a bowl.

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

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

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

5. We take out cinnamon and star anise from the marinade.

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

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

Recipe 5. Pickled apples for the winter in jars of 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 fruits. We put it in a deep container and pour it with boiling water. Leave until the water has completely cooled down.

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

3. We lay out the apples in jars. Pour berry juice and vinegar into each, pour hot syrup over and tightly roll up with sterile lids.

Recipe 6. Pickled apples for the winter in jars in Bulgarian

two medium lemons;

40 g walnuts;

5 g citric acid;

liter of apple juice.

1. Wash apples thoroughly and cut into slices, removing the core.

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

3. We combine apples with lemons in a deep bowl. We mix.

4. Pour the fruit mixture with apple juice and send the dishes to the stove. Cook until fruits are soft. Make sure they don't boil over.

5. Strain the fruit mixture. Set the fruit aside and pour the liquid back into the saucepan. Pour sugar into it and bring to a boil again. Boil syrup until thickened.

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

7. We distribute the boiled fruits in sterile dry jars and pour 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 of bell pepper;

tomato juice - three liters;

black peppercorns;

vinegar essence - 15 ml.

1. We take all vegetables and fruits in a small size. My apples, remove the stalk and core. The fruits must remain intact.

2. We clean and wash carrots. We clean the bulbs from the husk and rinse.

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

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

5. Dip all vegetables, except tomatoes, into boiling water and blanch for a couple of minutes.

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

7. Pour 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 jars in a wide pan and pour drinking water into it up to the shoulders of the jars. We put on a slow fire and sterilize from the moment of boiling for half an hour. Roll up tightly and cool under a blanket.

Vinegar can be replaced with sour apple juice diluted halfway 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 a particular recipe, roll up a couple of jars and try in a few days. You may need to adjust the amount of sugar, vinegar and salt.

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

Portal Editor-in-Chief: Ekaterina Danilova

Recipe for pickled apples for the winter in jars, the secrets of choice

Pickled apples for the winter in jars: recipes from simple to exquisite, frozen apples in various ways and general principles for cooking, choosing and combining products

Pickled Apples: 7 Magically Delicious Recipes

Pickled apples are a great addition to any dish and winter table. They contain many vitamins and minerals, which are not enough in the cold season. In addition, this is a great way to surprise guests and household members, since marinated 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 have a large number of ingredients, but it is very tasty and will definitely please the household.

Apples - eight pieces. It is better to choose a medium size so that they can fit into the neck of the jar;
Sugar - two faceted glasses;
Vinegar - half a faceted glass;
Cloves - five or six things;
Allspice - one small spoonful of peas;
Cinnamon - to taste.

When buying fruits, you need to pay attention to the absence of black spots and wormholes on them.
Rinse the apples thoroughly, and pierce each with a fork, several times from different sides, so that the juice comes out of them during pickling.
Boil water in a large pot. Remove from the burner and put whole apples into it.
Wait for the water to cool completely.
Pack the fruit in steamed jars.
Reheat the water in which they lay, add spices and spices.
Cool it to 55 degrees and pour in the 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 great together. They are rich in vitamins, which are sometimes so lacking in the body. In addition, such a dish will provide an opportunity to treat yourself to healthy fruits and delicious berries in the winter.

Apples - five or six pieces;
Watermelon - a few slices;
Salt - two large spoons;
Sugar - three large spoons.

This dish will give you the opportunity to treat yourself to healthy fruits and delicious berries in the winter.

Wash the apples, cut into quarters and remove the seeds.
Rinse the watermelon with water and cut into small slices, such that they fit into the neck of the jar.
Steam jars for sterilization.
Put berries and fruits in them.
Boil a pot of water. Pour salt and sugar into it.
The resulting marinade, pour hot into 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 amount of ingredients is calculated for three three-liter jars. This recipe can be compared to a dessert that has a rich sweet and sour taste. It is perfectly complemented by spices, especially cloves and cinnamon. They will make the taste of fruit interesting and help to warm up 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 number of ingredients is calculated for three three-liter jars

Wash all fruits.
Boil water and put apples in it for a few minutes.
Let cool.
Banks need to be steamed.
Put grapes and apples in them.
Bring the apple water to a boil again. Add spices, spices 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 pairs perfectly with sweet pears and apples. And spicy cinnamon and cloves will complement and enrich the fruit and berry composition.

Apples - four to five pieces;
Severyanka pear - five pieces;
Lingonberries - one glass;
Vinegar from grapes 6% - one faceted glass. But you can replace it with apple;
Sugar - a little more than half a faceted glass;
Salt - one small spoon;
Cinnamon, cloves, laurel and pepper - to taste. But, their small amount will greatly 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 get rid of the heart.
Boil a few liters of water and dip the fruit into it. Wait for them to cool completely.
Transfer fruits and berries to pre-steamed jars.
Boil fruit water again. Add spices and spices. Gently, in a thin stream, pour in the vinegar.
Pour the resulting marinade into the fruit and berry mixture.

Roll up, turn upside down and wrap 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 fragrance that creates a summer mood. And also perfectly complement the main ingredient. To add color to the dish, you can make a colored mix of yellow and green apples. It will turn out very tasty and beautiful.

Apples - five or six pieces;
Lemon - one half;
Sugar - one faceted glass;
Calendula - several dried flowers.

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

Apples need to be washed.
Lemon cut 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 the sweet marinade into the 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

This combination only seems to be non-standard. In fact, red bell peppers make a great addition to apples. And the garlic will give the dish a bright flavor. If desired, fresh red chili peppers can be added.

Apples - twelve pieces;
Sweet pepper - two or three pieces;
Parsley - one bunch;
Table vinegar 6% - half a faceted glass;
Salt - two or three large spoons;
Sugar - one large spoon;
Laurel - a pair of leaves;
Cloves - two or three things.

This combination only seems to be non-standard.

You need to carefully rinse the apples and rid them of the heart.
Rinse the pepper. Remove stems and seeds. Cut into several pieces.
Finely chop the washed parsley.
Put all of the above into a saucepan and cover with water.
Bring the vegetable mixture to a boil and add spices and spices to it.
Slowly and carefully pour in the vinegar and cook for a few more minutes.
Pack boiled fruits and vegetables in pre-steamed jars. Pour in the rest of the marinade.
Banks clog and wrap under a blanket.

How to cook pickled apples without sterilization at home

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

Fruits should be washed and carefully examined. Remove the weight of the wormhole and overripe places. Divide each fruit into quarters and discard the seeds.
Next, the syrup is prepared. For this, water or apple juice is taken and put on a slow fire. Slowly add sugar to it and stir. Keep on the stove until the liquid becomes viscous.
Transfer the fruit slices to the thickened syrup and stir. Boil for about five minutes.
Carefully remove the fruit from the syrup and transfer it to the jar.
And immediately pour hot syrup.

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

Marinade with apple cider vinegar

This marinade has a bright, full-bodied taste and a fresh aroma that 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 ones;
Black pepper - a few peas;
Mustard - two or three grains;
Cloves - two or three things;
Laurel - one or two leaves.

Onions need to be chopped into thin rings.
Boil water and add spices, spices and onions to it. Boil for five minutes.
After, refrigerate.
The marinade is ready.

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

To pickle apples in this marinade, you need:

Take six to eight apples. The Antonovka variety is preferred as it is not too sweet. Each fruit must be washed, cleaned of seeds and divided into several parts.
Transfer the fruit slices to the hot marinade and boil for five to ten minutes.
After, catch them with a slotted spoon and arrange 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 keep your immune system healthy and have a delicious time 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, vinegar marinade, photo, video

Pickled apples: recipes for every taste. Preparation without sterilization. Preparation with watermelon, grapes, cranberries, lemon, pepper.

Pickled apples: 5 cooking options

The most popular, widely available and loved by all fruit that can be found growing everywhere - in the country, in the countryside and even in the city - is, of course, an apple. The only fruit that occurs many times in almost all Russian fairy tales. Unless it's been nominated for an Oscar. The apple is a versatile fruit. In sauces and salads, in hot dishes and in confectionery, in soups - wherever you can find it. Preserving it is a pleasure. There are a lot of varieties of this fruit, which allows you to choose the right taste for the dish being prepared. The joy of children - 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 peculiar. When there is a jar of such a delicacy in the refrigerator, the mere sight of it makes the soul feel good. And to open it - to fill the house with unique aromas that will immediately break free and enchant 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 apples of sour - 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, elastic, intact fruits. Rinse them thoroughly, wipe dry. Trim the ponytails.
Glass containers and lids must first be sterilized.
Put the prepared fruits in sterilized containers.
Pour mineral water into a suitable container. Pour sugar into it, stir until completely dissolved.
Add salt. Wait for complete dissolution.
Pour in vinegar and add cinnamon.
Stir the resulting cold filling well.
Spread the clove buds and peppercorns evenly over the marinating bowls.
Pour the apples in the jars with the prepared cold filling.
After that, containers with filled fruits must be placed for sterilization. Banks with a capacity of 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. For this, a special key is used.
Stoppered jars should be cooled gradually with ice or cold water. This must be done carefully to avoid damaging the cans. It is impossible to sharply immerse banks in water. Some recipes with pictures clearly show what happens in the case of a sharp cooling - the jar simply bursts in half.

In this preparation 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 water. Refrigerate to make it warm.
Add salt, sugar and vinegar to the water. Mix until the ingredients are completely homogeneous. Cool completely.
Wash fruits thoroughly. Cut into fairly large pieces. Place the slices in the 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 a day at room temperature.
Then move the workpiece to the refrigerator.

Withstand 2 days.

How to preserve peppers with 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 to sterilize the jars and lids.
After that, wash and process apples (Antonovka is ideal, always green fruits and a little unripe) and pepper.
Bulgarian peppers must be cut into large, wide strips.
Antonovka cut 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 for 1 minute each serving until all the peppers are gone. Transfer prepared peppers to jars to the middle (1/2 volume).
Blanch the apples the same way. In no case do not overexpose the fruits in boiling water, otherwise they will simply boil and in jars, eventually turn into applesauce for baby food. Transfer prepared fruits to jars on top of peppers.
After all these manipulations, pour the contents of the jars with marinade. Roll up and place in a cold place until completely cooled.

At home, store the workpiece in the refrigerator.

Pickled apples: canning without sterilization

Place well-washed, intact fruits as tightly as possible into jars.
Prepare the marinade: in 10 liters of water, completely dissolve the norm of salt and sugar.
Pour the contents of the cans with the resulting filling. The liquid should be 5 centimeters higher than the fruit. Seal with plastic lids.

Remove to a cold place. Withstand 2 months.

Apples, canned in their own juice without sugar

The simplest canning.

Peel the berries from the skin. Remove core. Cut into slices.
Blanch in boiling water for 3 minutes. Cool down.
Move the chilled slices to pre-sterilized jars “under the throat” and pour boiling water.

Cover with lids 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. Pack into jars as tight as possible.
Add chopped garlic, peppercorns, parsley to jars.
Fill jars with cold filling (salt and sugar mixed with apple cider vinegar and dissolved in water).
Keep at room temperature for a day. After that, move to the refrigerator.

Let it brew for 2 days.

As Ostap Bender said: “Do you see what can be done from a simple Singer sewing machine?”. But seriously, you can create so many blanks from your 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, canned, photo and video

Pickled apples: delicious recipes for the winter. How to make in banks without sterilization. Marinated with garlic. Whole cooking. Soaked fruits.

Pickled apples for the winter (recipe in jars)

Apples deservedly enjoy the reputation of a natural antioxidant, useful as a prophylactic against a large number of diseases, viral and infectious. These medicinal properties are retained even by pickled apples in jars. Recipes for preparing "winter" treats are simple and economical.

How to pickle apples for the winter in jars

Making pickled apples for the winter is a simple task that does not require advanced culinary skills. To implement the technology below, sour varieties are best suited - "Antonovka", "white filling", you can try other options. In addition to fruit (3.5 kg), for harvesting 2 three-liter jars 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 right choice of fruits, they require medium ripeness, firmness and juiciness. It is not recommended to use overripe fruits, they are not suitable for this recipe for pickled apples in jars and are overly sweet or spoiled.

Cooking pickled apples in jars for the winter involves long-term storage. To ensure that the product does not deteriorate, it is important to take care of its thorough cleaning. In this case, the stalks are preserved.
The spices indicated in the list of ingredients are distributed in equal quantities over two jars that have previously been sterilized. Then the container is completely filled with whole apples, and their size should not interfere with the 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 jars, lids are required. The duration of sterilization is up to 20 minutes. Then pickled apples in jars are turned over, cooled under a towel.

It is important not only how to pickle apples for the winter in jars, but also how to serve them correctly. You can combine them with other vegetables prepared by pickling, or serve as an independent snack.

Pickled apples for the winter - slices

Cooking pickled apple 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 optimal amount for one three-liter jar. If you plan a large number of blanks, you just need to increase it by the required number of times. This recipe for pickled apples in jars for the winter allows you to replace water with apple juice if you wish, 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.
Apples added to the pan with syrup are boiled in it for about 5 minutes, then carefully removed.
Fruits are laid out in a three-liter carefully cleaned jar, poured with hot syrup. This recipe allows you to pickle apples for the winter without sterilization, jars can be rolled up immediately.
Store ready-made cylinders in a dark place with not too high a temperature. Ideal for refrigerator or cellar.

Apples pickled without sterilization retain most of the useful properties of the product. You can serve a delicacy with dairy products, they are also ideal for pie filling. It is interesting to combine pickled and fresh vegetables in salads.

How to pickle apples in Bulgarian

Bulgarian pickled apples are an original appetizer, a place for which there is on any holiday table. To implement the recipe for 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 eight, it is only important to cut 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, filled with water and put on a small fire.
After boiling, cook the mixture until the ingredients soften. Next, the juice is filtered, mixed with sugar, boiled over high heat until completely thickened (jelly consistency).
Nuts and citric acid are added to the thickened syrup. Pickled apples for the winter without sterilization are ready, you can lay out treats in jars.

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

You can pickle apples along with other vegetables or fruits. You can even combine them with slices of watermelon, tomatoes and zucchini. At the same time, it is possible to add spices with bright smells to make the result fragrant. For example, allspice or cloves will make the preparation more piquant.

Pickled apples for the winter (recipe in jars)

Pickled apples deservedly enjoy the reputation of a natural antioxidant, useful as a prophylactic 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 preservations, which can be prepared for future use in a simple and affordable way. Delicate slightly carbonated apples, pleasantly crackling when bitten, slightly salty, but becoming even tastier because of this - this is an excellent result of the efforts made and the time spent preparing the blanks for the future for the benefit of the family.

Salted and pickled foods are very useful for the human body and optimize metabolic processes, besides, salted apples contain a large amount of fiber that can keep the gastrointestinal tract and immunity in general in good shape.

In the old days, salted apples were harvested in oak barrels, like cabbage, and often mixed with it. Subsequently, when 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 produce salting in 3 liter jars, using the spreading 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 the finished product and excellent preservation characteristics, as well as the fact that this preservation was prepared without sterilization.

A simple technology will make this preparation a favorite of your apple dishes, and salty lumps will be eaten with pleasure by the household both as an independent dish for a light snack, and as a simple and very healthy snack for vegetable and meat dishes. Salted apples for the winter are an excellent solution for harvesting for the future for people who lead a healthy lifestyle or fast. In addition, vitamins in such apples are stored throughout their entire shelf life, unlike fresh apples, in which the maximum amount of vitamins is contained at the time of harvest, and gradually disappears, leaving only fiber.

We offer you the best, proven and simple recipe for harvesting delicious apples for the future, 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 strengthen your confidence in your abilities.

Ingredients

Steps

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

In water with the addition of baking soda, thoroughly wash the jars and nylon lids for temporary storage of food, and then rinse everything in a large amount of running water and set it to drain, turning the jars 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 it on a towel to drain - this way the dishes can “suffocate” and have to be washed again. It is not necessary to sterilize the jars, because the apples will still ferment in them.

Let's start processing apples and other components: we will wash everything in warm running water, and then dry it, laying 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 the greens must be dried by spreading. In apples, carefully cut out dry stamens, trying to cut as little pulp around as possible, and remove the stalks. We put the prepared fruits in dried bottles, layering them with cherry and blackcurrant leaves, and, if desired, with purple basil, which will give the salted apples a pleasant aroma and color their flesh a little 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 it was this type of spice that was very widely used in the food industry when preparing pickled tomatoes, zucchini and cucumbers, bottles with which the store shelves were lined. If you don’t 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 aftertaste.

Fill jars with 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 the brine in such an amount that the apples are completely covered with it, and not weathered. A bunch of tarragon will serve well, preventing the fruit from floating. Cover the filled apples with a lid and leave to ferment at room temperature for about 20 days. Jars of salted apples may leak during the fermentation process, so it is best to put them on wide trays or plates, and remove the excess liquid that has leaked out, and then rinse the outside of the bottles and plates well. Ready apples will stop foaming and rise slightly to the top of the jar. The taste of salted apples cannot be expressed in words - this is a delicacy that you just lick your fingers. Completely fermented apples are covered with washed lids and taken out to a cold room. Such apples will be stored until the end of spring, while they will not become saltier.

Bon Appetit!

Apple is the most common fruit for 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 mess with sterilization, so we have collected 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

Blanched fruits are laid out in clean jars and poured with boiling marinade, boiled in water in which apples were 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 for the winter in jars

Ingredients

fresh apples - 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;

cloves - 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. Arrange apples in prepared jars. Evenly distribute allspice and cloves in them.

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

Ingredients

two kilograms of fresh apples;

two liters of purified water;

half a kilo of white sugar.

Cooking method

1. Rinse the fruit thoroughly, remove the spoiled parts and cut into slices. Cut out the core.

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

3. Put 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 boiling syrup over apples and seal immediately.

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

Ingredients

fresh apples - kilogram;

drinking water;

bell pepper - 150 g;

sugar - 80 g;

allspice - three peas;

vinegar - teaspoon;

table salt - 30 g.

Cooking method

1. Rinse the apples well and cut them into quarters. Remove seed boxes and damaged areas.

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

3. Add sugar and salt to a pot of water. Put on fire and boil. At the end, add vinegar and keep on fire for a minute.

4. Place spices at the bottom of a sterile dry jar. Fill it with apples, shifting them with slices of pepper.

5. Fill the contents of the jar with marinade, 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 lids. Turn the jars over and set aside.

Recipe 4. Pickled ranetki for the winter in jars

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 - asterisk;

carnation - five dry inflorescences.

Cooking method

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

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

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

5. We take out cinnamon and star anise from the marinade.

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

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

Recipe 5. Pickled apples for the winter in jars of 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 fruits. We put it in a deep container and pour it with boiling water. Leave until the water has completely cooled down.

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

3. We lay out the apples in jars. Pour berry juice and vinegar into each, pour hot syrup over and tightly roll up with sterile lids.

Recipe 6. Pickled apples for the winter in jars in Bulgarian

Ingredients

two medium lemons;

40 g walnuts;

5 g citric acid;

kilogram of sugar;

liter of apple juice.

Cooking method

1. Wash apples thoroughly and cut into slices, removing the core.

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

3. We combine apples with lemons in a deep bowl. We mix.

4. Pour the fruit mixture with apple juice and send the dishes to the stove. Cook until fruits are soft. Make sure they don't boil over.

5. Strain the fruit mixture. Set the fruit aside and pour the liquid back into the saucepan. Pour sugar into it and bring to a boil again. Boil syrup until thickened.

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

7. We distribute the boiled fruits in sterile dry jars and pour 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;

kilogram of carrots;

500 g of bell pepper;

kilogram of tomatoes;

300 g of onion;

tomato juice - three liters;

Carnation;

salt - 110 g;

sugar - 150 g;

black peppercorns;

vinegar essence - 15 ml.

cooking method