To cook apples, you need to spend 2 hours in the kitchen. The term for pickling apples is 1 week.
How to pickle apples
Products
for 6-7 liters
Apples – 4 kilograms
Cloves – 20 dried buds
Cinnamon – 1/3 stick
Allspice – 10 grains
Dark water – 2 liters
Filling water – 1,7 liters
Sugar – 350 grams
Vinegar 9% – 300 milliliters
Salt – 2 tablespoons
How to pickle apples
1. Wash and dry the apples, cut in half (large – into 4 parts) and remove the seed capsule and stalks.
2. Dissolve 2 tablespoons of salt in 2 liters of water, put apples there.
3. Keep apples in brine for 25 minutes, during this time heat 2 liters of water in a saucepan.
4. Put the apples in a saucepan with water, cook for 5 minutes and place with a slotted spoon on sterilized liter jars up to the shoulders.
5. Continue to boil water, add 350 grams of sugar, 20 cloves buds, boil for 3 minutes, add vinegar and mix the marinade.
6. Pour the marinade over the apples, cover with lids.
7. Cover the saucepan with a towel, put jars of pickled apples on top, add water (the water in the pan should be the same temperature as the water in the jar).
8. Keep the pot with jars on minimal heat, not allowing it to boil (water temperature – 90 degrees), 25 minutes.
9. Close jars of pickled apples with lids, cool at room temperature and put away for storage.
Delicious facts
– For pickling, use apples of a small or medium size, firm, ripe, without damage and worms.
– Small apples can be pickled whole without peeling the skin and seed capsule. To taste, you can cut large apples into thin slices.
– Apples will be completely marinated in 1 week, after which they are completely ready to eat.
– The apples are immersed in the brine so that the pickled apples do not have a dark glint.
– When adding sugar, it is important to take into account the sweetness of the apples themselves: for example, for sour varieties of our quantity (about 200 grams of sugar per 1 liter of water) is quite enough, and for sweet varieties the amount must be slightly reduced – to 100-150 grams per liter of water.
– Instead of vinegar, you can use citric acid – for every liter of water 10 grams of lemon.