Quick recipes for canned cucumbers and apples for the winter

Recipes for preparing cucumbers and apples for the winter can be found in all cookbooks these days. For best preservation, they are sterilized. However, there are recipes that don't require this. Below, we'll cover general information on selecting and preparing cucumbers and apples, as well as methods for pickling these two ingredients together.

General information

Pickled cucumbers are a favorite treat for Russians. They are served as a full-fledged dish, added to salads and meats, and used as a garnish for side dishes. Pickled cucumbers with apples are a wonderful choice for both festive and casual meals. The fruit adds a tart flavor and a pleasant crunch.

Selecting and preparing cucumbers and apples

Cucumbers that are best for pickling are no more than 12 centimeters in size. Their spines should be black. Cucumbers with a smooth texture are not suitable for pickling. They should also be free of yellow spots, which indicate overripeness.

Apples should be selected with firm flesh. Fruits that are too juicy contain excessive liquid.

The fruits should also be free of blemishes, cuts, and bird pecks. They should be slightly unripe, with a more tart flavor. Preparing fruits and vegetables for pickling involves washing and soaking. Soaking is necessary to remove excess nitrates and give them a unique crunch after canning.

Methods for pickling cucumbers and apples for the winter

There are several ways to preserve cucumbers and apples. The first method uses acetic acid and sterilization, and the second method does not. Adding fruit to the preserves eliminates the need for vinegar due to their natural acidity. Let's consider both options.

Classic recipe

Pickled cucumbers will be a perfect addition to your winter table for lunch or dinner. Everyone in the family will love them.

The classic recipe for pickled cucumbers requires the following ingredients (for 1 three-liter container):

• Cucumbers - 15 pieces.
• Sour apples - 2 pieces.
• Garlic - 3 cloves.
• Dill - 50 grams.
• Currants or cherries (leaves) - 2 pieces.
• Bay leaf - 4 pieces.
• Pepper with cloves - 8 pieces.
• Sugar and salt - 3 small spoons.
• Vinegar - 1 small spoon.
• Water - 3 liters.

To pickle cucumbers, wash and soak them in cold water for two to three hours. Cut the apples into attractive slices and prepare the remaining ingredients.

After washing the cucumbers, sterilize the jars and lids with boiling water. It's best to boil the lids first. Then, boil one and a half liters of water. While doing this, place all the ingredients in the bottom of the jar.

Once all the ingredients are in the jars, pour boiling water into them and let them sit for 20 minutes. Then pour the resulting brine from the jar into a saucepan, add sugar and salt, and bring to a boil. After boiling, pour the prepared brine into the jars, add vinegar, and seal.

Once the jars are sealed, turn them upside down and place them under a blanket. Once they've cooled, transfer them to a cool, dark place for winter storage. Alternatively, serve the pickles to your guests.

Without vinegar

There is an interesting recipe for preserving cucumbers without vinegar.

You need to prepare the following set of products (for 1 three-liter container):

• Cucumbers - 10 pieces.
• Apples - 1 piece.
• Lemongrass leaves - 10 pieces.
• Water - 3 liters.
• Salt and sugar - 1 small spoon.

After that, you can pickle cucumbers with applesFirst, wash the fruits and vegetables and soak them for 2 hours. Then, chop the apples and place them in sterilized jars along with the cucumbers. Place the leaves on top. Then, prepare the preserves themselves: boil the marinade, pour it into the jars for 5 minutes, drain, and bring it back to a boil, then pour it back into the jars.

Finally, screw the jars shut, turn them upside down, and place them in a warm place. Once cooled, store them in a cool, dark place for winter storage.

Without sterilization

Pickled cucumbers with apples without sterilization can be made using one of the most common recipes.

For a liter jar you will need the following set of products:

• Cucumbers - 10 pieces.
• Apples - 1 piece.
• Garlic - 1 clove.
• Cloves seasoning - 2 pieces.
• Salt and pepper - 1 small spoon.
• Vinegar - 1 small spoon.

First, rinse the vegetables, fruits, and jars in water. Place the chopped and peeled fruit, chopped garlic, and whole, thornless cucumbers in the bottom of the jars. Cucumbers without thorns are crispier. Next, you need to boil the water and pour it into the jars, placing a knife or wooden spatula underneath them so that the jar does not burst when hot water is poured into it.

Next, cover the jars with lids and let the marinade sit for 10 minutes. Then, pour everything back into the pan, bring to a boil, and pour it back into the jars, adding all the spices and seasonings. After that, pour in the vinegar and seal the jars.

Once the jars are lidded, turn them upside down and place them in a warm place to cool. Once cool, store them in a cool, dark place for the winter, or open them and place them on the counter.

How long are the blanks stored?

If you follow all the pickling instructions, your pickles will keep for a year. Pickles will keep for the required time in a cool, dark basement, pantry, or attic. In apartments, a cool, dark cupboard on the balcony, away from heat and sunlight, is also ideal.

Storage rules

Canned fruits and vegetables keep well when sanitary preservation standards are observed and stored properly. The storage area should be dry, dark, and ventilated. The temperature should not exceed 10 degrees Celsius (50 degrees Fahrenheit). Jars should remain dry throughout storage. To prevent them from exploding, the lid should be protected from deformation or corrosion.