Step-by-step recipes for pickling whole and sliced ​​apples at home for the winter in jars

Making pickled apples for the winter is actually quite simple. You just need to know a few simple rules. Using these simple recipes, you can eat this healthy, delicious, vitamin-rich product all winter long. You can even add it to your desserts and main meals.

Pickled fruits make a wonderful winter snack.

How to prepare pickled apples for the winter

Apples are a simple product, but preparing them for the winter has some peculiarities:

• you need to choose firm fruits;
• sour varieties contain more vitamin C;
• fruits must be free of rot and wormholes;
• small fruits are better suited for this role than large ones;
• Both whole and cut fruits are pickled.

Knowing these simple features will help you achieve success in preparing fruit for the cold season.

Selecting and preparing the product before starting the process

Any unrotted fruit is suitable for pickling. It's important to wash them thoroughly and remove the seeds. Sour and sweet varieties should be pickled separately.

Recipes for pickled apples at home

There are many interesting recipes for winter apple preserves. They can be sweet or served as appetizers. The fruit can be pickled on its own or in combination with other fruits or vegetables.

A simple recipe

The simplest recipe for pickled apples involves just the fruit, water, and sugar. The ratio is: 1 kilogram of fruit, 1 liter of water, and 1/4 kilogram of sugar.

To prepare the preserve, peel the apples, cut them into medium-sized pieces, and place them in pre-sterilized jars. Once the jars are filled, the fruit is immediately poured with boiling syrup. This syrup is a mixture of water and sugar.

Without wasting time, the jars are closed and, after cooling, sent for storage.

Entirely in jars

Apples are also preserved whole. However, smaller fruits are chosen for this purpose. "Paradise apples" are particularly good.

The step-by-step recipe for this type of canning is quite simple. You will need:

• select fruits of the required size;
• prick them with skewers or a knife;
• put in boiling water for 5 minutes;
• place in containers prepared for canning;

• Prepare a marinade from the remaining boiling water in the following proportions: 1 liter of water - a glass of sugar, a little more than half a glass of vinegar, 50 grams of salt, spices;
• pour the marinade over the fruits and cover with lids;
• sterilize the jars for the required time: 1 liter - at least a quarter of an hour, 2-3 liters - at least 40 minutes;
• cork up.

This is how beautiful whole fruits are preserved.

With vinegar

Pickled fruits with vinegar are prepared in families who appreciate a distinctly sour taste. To achieve this, the marinade prepared according to the recipe above is prepared with a full glass of vinegar per liter of boiling water, rather than half a cup. The remaining ingredients are identical: a cup of sugar, spices, and a spoonful of salt.

In Bulgarian

Bulgaria is famous for its fruits and vegetables, as well as their preserves. Delicious Bulgarian pickled apples were a common sight on Soviet shelves during the winter. This recipe will bring back memories of the fruit's former flavor.

The recipe's signature feature is its all-natural marinade. It's made from the following ingredients:

• liters of apple juice;
• 200 grams of lemons;
• kilogram of sugar;
• 50 grams of peeled walnuts.

All proportions are given based on 2 kilograms of fruit.

First, blanch the apples for 5 minutes in boiling water, remove them, cool, and slice them. Cut the lemons into slices. Place the fruit in a jar and pour in the juice. Boil everything for 5 minutes, adding sugar at the end. Simmer the syrup with the fruit in the jars for an additional 10 minutes, finally adding the nuts and citric acid. Seal the jars immediately.

The prepared products are wrapped in blankets or throws and left to cool gradually for 24 hours. The special flavor of the final product is achieved, among other things, because there is no need for additional sterilization.

With cinnamon

The combination of apples and cinnamon is considered exceptionally successful. It's a popular culinary combination, used not only in baked goods but also in preserves. To make pickled apples with cinnamon for the winter, simply marinate them according to a standard recipe. The spice is added to the jarred fruit before marinating. The proportions are a matter of taste.

In currant juice

In winter, people constantly lack certain vitamins and micronutrients. Vitamin C is especially important for our bodies during cold weather. Pickling apples in currant juice can help replenish its reserves.

This recipe yields a dish that's not only exceptionally healthy, but also delicious and aromatic. It's very simple:

• the fruits are cut into large pieces;
• berries of different types of currants are poured with boiling water;
• after they have steamed (this takes about 20 minutes), they are rubbed through a sieve;
• the resulting juice is used to fill half of the fruit containers;
• the apples themselves are also sent there so that the juice covers them completely;
• The jars are closed and sterilized for the time indicated above.

Over time, the fruits will acquire an additional currant aroma.

Without sterilization with garlic

Pickled apples make not only delicious winter desserts but also appetizers. Some are simply perfect for a winter holiday table and complement the flavor of strong alcoholic beverages.

Moreover, such snacks are prepared very quickly, do not require sterilization, and are also quite rich in vitamins.

The step-by-step recipe for making a pickled fruit appetizer looks like this:

• the fruits are cut into slices;
• pour into jars;
• peel the garlic cloves, chop them well and add to the apples;

• add bay leaf and allspice;
• make a cold marinade: for a liter of water take 5 tablespoons of sugar, one and a half teaspoons of vinegar, 2 tablespoons of salt and mix well;
• the fruit is poured with marinade;
• The jars are left at room temperature for a day and then placed in a cold place for another day.

The product is ready to eat in two days. The garlic ratio is 2-3 cloves per kilogram of apples.

With bell pepper

Pickled apples paired with various vegetables can make a delicious winter appetizer. They pair particularly well with bell peppers. Pickle colorful peppers and white fruits.

For the marinade, take per kilogram of apples and peppers:

• a liter of boiling water;
• 3 tablespoons of sugar;
• 1 tablespoon of salt;
• 1 teaspoon vinegar;
• allspice peas and clove buds.

Fruits and vegetables are first coarsely chopped and then placed in jars. Spices are sometimes added not to the marinade, but along with them, at the bottom of the jar. First, they are poured with clean boiling water and left to stand for about half an hour. Only then is the marinade added. The marinade should also be at a boiling point. After this, the jars are sealed without further sterilization.

With lemon and calendula

When preparing these preserves, apples are alternated with sliced ​​lemon and calendula flowers. They are covered with cold sugar syrup and stored in a cool place, covered with a weight and cheesecloth, without a lid. They have a relatively short shelf life.

With lingonberries and pears

For this recipe, use a standard vinegar marinade (a glass of vinegar per liter of water), but add half a kilogram of pears and a kilogram of lingonberries to the fruit.

Further storage

Canned apples must be stored properly. To do this, choose a cool, dark place and check the condition of the apples periodically.

Conclusion

Pickled apples are incredibly simple. Besides the fruit itself, you only need sugar, vinegar, water, and spices to taste. They're enjoyed as both a dessert and a snack.