Apples pickled in slices in jars. Bulgarian marinated apples

Features of preparing pickled apples for the winter

This fruit, despite its apparent simplicity, still has some features that you need to know about:

• You need to choose small apples so that they easily fit into the neck of a glass jar;
• Small fruits can be pickled whole in jars;
• For this harvesting method, you need to select whole fruits without damage. There should be no wormholes or stains on them. You can pickle large apples by cutting them into slices;
• the fruits should be elastic.

Overripe fruits are not suitable for pickling.

Video recipe

Watch this video to learn how to make pickled apples in pumpkin juice in 20 minutes.
The author of the video will share a simple recipe that has been tested over the years. You'll like it! Enjoy watching. Now you know that you can pickle apples without sugar, vinegar and other ingredients. Pumpkin juice will cope with this task in the best possible way. Have you ever tried pickled apples? What can you say about this unusual recipe? Write below in the comments!

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Recipes for pickled apples at home

There are many ways to marinate. Next we will talk about the most popular ones.

Simple recipe

Peeled and cut fruits are doused with boiling water, placed in sterilized glass containers and poured with hot simple marinade. It is prepared very simply: for 2 liters of water you should take two kilograms of these fruits and half a kilo of sugar. The jars are immediately sealed.

Whole in jars

They take small fruits; the so-called paradise apples are also good.

The step-by-step recipe is as follows:

1. The prepared fruits are pricked with a sharp skewer or knife.
2. It is advisable to immerse prepared fruits, if they are cut, in water with 2-3 grams of citric acid dissolved or in a weak salt solution.
3. Next, whole fruits are immersed in boiling water for 5 minutes.
4. Then they take it out and put it in prepared jars.
5. The water in which the fruits have been sterilized is used to prepare the marinade. To prepare it, for each liter of water take an incomplete glass of sugar, 50 grams of salt, 150 g of vinegar, as well as spices to taste (cumin, cloves, cinnamon, allspice). All these products are poured into hot water and stirred until they dissolve.
6. The resulting solution is poured into the fruits, the containers are closed with sterilized lids and sterilized. Liter jars - 15 minutes, 3-liter jars 35-40 minutes, after which they are rolled up.

With vinegar

In this case, more vinegar is added to the marinade than in the traditional recipe, approximately 200-250 grams. These apples will have a stronger taste than usual.

In Bulgarian

Many people remember the taste of vegetables and fruits marinated in Bulgarian style. Many people remember them as tasting “like before.” Fruits pickled in this way have an incredibly pleasant taste.

For this canning method you need to do the following:

First, the apples are blanched in boiling water for 4-5 minutes, then transferred to prepared sterilized containers.

The blanks are poured with boiling marinade. To prepare it take:

• 2 kg of fruit;
• sugar 1 kg;
• lemons 200 g;
• apple juice 1 l;
• 50 grams of walnuts are added.

Lemons are cut into slices, apples into large slices. Then the fruit is poured with juice. The mixture is heated on the stove and boiled for 4-5 minutes, then sugar is added.

Traditional recipe

It is best, of course, to use fresh, just picked apples even for winter preparations. But if you don’t have your own garden, you can buy fruits from neighbors who are lucky enough to have a summer cottage. And if there are no such neighbors, then all that remains is to go buy the crop at the local market. for this recipe , be it Antonovka or Semirenka.

So, for marinating you will need:

• apples - 2.5 kg;
• clean drinking water - 1 liter;
• a glass of sugar;
• apple cider vinegar - a glass;
• a quarter of a cinnamon stick;
• carnation.

The jars in which the apples will wait until winter need to be rinsed and sterilized. It is best to use steam from boiling water in a saucepan for this. A microwave oven will also work.

Wash the fruits with warm water and examine them for worms. Remove the core, twig and damaged areas , then cut the fruit into quarters and eighths. The first batch of peeled and chopped apples should be placed in a large container with water and a spoonful of citric acid mixed in it. Then the fruits will not be able to oxidize and darken.

When all the prepared apples are cut, you need to put them in a saucepan or metal bucket and blanch over low heat for three minutes. Then turn off the stove and rinse the fruits with cold tap water in a colander. For better cooling, use food ice. You can buy it in the store or prepare it at home in the freezer.

Now you need to make the marinade. Boil the remaining water in the pan, add sugar, cinnamon and acetic acid. After five minutes of boiling, the marinade will be ready. In the meantime, you need to put the apple pieces in sterilized jars. Pour in the prepared marinade and close (loosely) with lids. You can use clean gauze or napkins instead of lids.

The next step is sterilization. You need to pour about a quarter of water into a large tank. Place a thick towel on the bottom. Set out the banks. When the water starts to boil, switch the heat to moderate. The jars can be removed after twenty to twenty-five minutes and the lids can be rolled up.

Place them “upside down” in a convenient place so as not to disturb them, and cover them with something warm: a cotton blanket or a jacket. It is important to wait until the marinade reaches room temperature, and only after this canned apples can be put into the refrigerator or cellar for storage.

Recipes for pickled apples at home

There are many interesting recipes for winter apple preparations. They can be sweet and can also serve as snacks. Fruits can be pickled either on their own or in combination with other fruits or vegetables.

Simple recipe

The simplest recipe for preparing apples in a marinade involves the presence of only fruit, water and sugar. Proportion: for 1 kilogram of fruit you need 1 liter of water and a quarter kilogram of sugar.

To prepare the preparation, take peeled apples, cut them into medium-sized pieces and place them in pre-prepared jars. The latter are pre-sterilized. Having filled the jars, the fruit is immediately poured with boiling syrup. It is a mixture of water and sugar.

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

Whole in jars

Apples can also be preserved whole. But for this they choose smaller fruits. In particular, “paradise apples” are good.

The step-by-step recipe for such preservation is quite simple. Necessary:

• choose the right size fruit;
• prick them with skewers or a knife;
• Place in boiling water for 5 minutes;
• place in containers prepared for preservation;

• Prepare a marinade from the remaining boiling water in the following proportions: for 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 jars for the prescribed time: 1 liter - at least a quarter of an hour, 2-3 liters - at least 40 minutes;
• cork.

This is how beautiful whole fruits are preserved.

With vinegar

Marinated fruits with vinegar are prepared in those families who love a pronounced sour taste. In order to obtain it, add not half a glass, but a whole glass of vinegar per liter of boiling water to the marinade prepared according to the recipe above. The remaining ingredients are identical - a glass of sugar, spices, a spoon of salt.

In Bulgarian

Bulgaria is famous for its vegetables and fruits, as well as preparations from them. Delicious Bulgarian pickled apples were found on Soviet shelves in winter. Therefore, such a recipe will revive many memories of the taste of the fruit as it used to be.

A distinctive feature of the recipe is the completely natural marinade. It is made from the following products:

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

All proportions are based on 2 kilograms of fruit.

First of all, the apples are blanched for 5 minutes in boiling water, from which they are taken out, cooled and cut into slices. Lemons are cut into slices. The fruits are placed in a jar and filled with juice. Boil everything for up to 5 minutes, adding sugar at the end. The syrup is additionally boiled with fruits in jars for 10 minutes, finally adding nuts and citric acid. Banks are immediately closed.

The blanks are wrapped in blankets or blankets and left to cool slowly during the day. The special taste of the final product is obtained due, among other things, to the fact that there is no need for additional sterilization.

Cinnamon

The combination of apples and cinnamon is considered extremely successful. It is very popular in cooking. It is repeated not only in baked goods, but also in preparations. To get pickled fruits with cinnamon for the winter, just pickle them according to the most common recipe. The spice is added to fruits in jars before the marinade is poured over them. The proportion is to taste.

Beneficial properties of apples

One medium-sized apple contains about one hundred kilocalories. And also many useful substances, such as vitamin C, vitamins B, A and PP, minerals (iron, potassium, nickel, calcium, sodium and phosphorus) . The fruit also contains pectin and fiber , which have a beneficial effect on the immune system, the gastrointestinal tract and the entire body, cleansing it of toxins and other harmful substances.

In general, apples are a very healthy product. But they should only be eaten when they are ripe. Otherwise, you may face unforeseen consequences. Doctors also do not recommend eating a lot of sour apples, as this can damage tooth enamel .

The most beneficial is considered to be the consumption of fresh fruits, especially if they are grown independently in the country and, accordingly, do not contain chemicals or nitrates. But sometimes you really want to taste your own, village apple, even in winter, when people so often suffer from a lack of vitamins. Canning and pickling sweet apple fruits will help with this.

Pickled apples will always help you pamper yourself with useful microelements and vitamins during the cold season. The good thing about their recipes is that they are quite simple and do not require any special culinary skills. Any housewife can handle their implementation.

There are a huge number of different recipes. Therefore, even the most picky people will be able to find a couple of options to suit their taste, so that in winter the kitchen bins will always have their favorite fruits. Several step-by-step recipes for pickled apples with pictures will help you prepare them without difficulty or hassle.

Further storage

In order for apples to bring joy in winter, it is necessary to observe not only the pickling conditions, but also to properly store the preparations.

Canned apples should be stored in a cool place. If they were marinated in a quick way and were placed under pressure, then you need to make sure that mold does not appear on the gauze. To do this, it, as well as the board under pressure, must be periodically removed and washed.

Calories: Not specified

Cooking time: Not specified White liqueur, saffron pepin and Antonovka are the best candidates for marinating. Sour varieties respond well to the presence of pepper and laurel notes. Pickled apples are traditionally classified as a savory snack, but they are actually milder in flavor than any pickled vegetable.

- apples - 3.5 kilograms.

Marinade for 2 three-liter jars: - water - 4 liters; - vinegar - 200 milliliters; - salt - 3 tablespoons; - sugar - 6 tablespoons; - bay leaves - 6 pieces; — star anise – 2 pieces; - black peppercorns - 1 tablespoon. Recipe with photos step by step:

1. Choose green apples for pickling. They should be juicy and firm, of medium ripeness. Sweet and overripe apples are not used for pickling. The fruits are washed, the stems are not removed. 2. The set of dry spices can be limited to three items; excess seasonings will spoil the taste of apples pickled for the winter.

Star anise will add a light anise aroma to the preserves. 3. Dry spices are divided into equal portions and poured into the bottom of sterilized jars. 4. Fill the jars with apples to the shoulder level. This marinade is intended for whole apples, so only those fruits that fit freely through the neck are placed in jars. 5.

100 milliliters of vinegar are poured into each jar. 6. Boil water, dissolve salt and sugar in it. Add salt and sugar “without a slide”, exactly along the edge of the spoon. The marinade is poured into jars, the necks are closed with lids. 7. Banks are sterilized for 10-15 minutes. 8. The sealed jars are turned over and left to cool under a warm blanket.

When serving, apples marinated according to this recipe should not be at room temperature, but colder. The jars are placed in the refrigerator for several hours, then the apples are placed on plates, surrounded by other pickled vegetables. If the apples are served on their own, then place two of them on small plates. For decoration, you can sprinkle some fresh cranberries on a plate. Pickled apples do not wrinkle and look very attractive - excellent

Apple cider vinegar marinade

This marinade has a bright, rich taste and 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.

1. The onion needs to be chopped into thin rings.
2. Boil water and add spices, herbs and onions to it. Cook for five minutes.
3. Afterwards, cool.
4. The marinade is ready.

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

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To marinate apples in this marinade you need:

1. Take six to eight apples. The Antonovka variety is preferred, as it is not too sweet. Each fruit must be washed, cleared of seeds and divided into several parts.
2. Place the fruit slices into the hot marinade and boil for five to ten minutes.
3. Afterwards, catch them with a slotted spoon and place them in disinfected jars.
4. Pour the hot marinade into the jars with the fruit.
5. Preserve and cover with a blanket.

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

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

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

How to pickle apples

so that they just melt in your mouth? To do this, you should read our tips. They will allow you to prepare the most delicious preparation!