Pickled apples in jars without sterilization are a fragrant snack. Pickled Apple Recipes

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

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.

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

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

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

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 assortment"

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

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.

Apples are delicious, very healthy fruits that you can always buy in the store. However, grown in your own garden is much healthier. And, if the harvest is successful, then the question always arises, how to store apples for the winter? Of course, most of them are kept fresh in the cellar or basement. From the remaining housewives, they usually prepare a variety of homemade preparations, cook compotes, dry, preserve and pickle. Very tasty apples soaked in jars. And you can also make jam, jam, jam from apples.

In general, there are many ways of apple preparations. Let's talk today about how to cook pickled apples, we will give recipes for the winter with and without sterilization. Such apples always turn out tasty, fragrant. In the future, they can be eaten just like that, or used as a component of desserts, salads and snacks.

At the same time, pickling recipes are not at all complicated, the most inexperienced hostess can do it. Let's consider some of them:

Pickled apples for the winter - recipes

How to cook pickled apples for the winter without sterilization?

Apple slices in a sweet marinade

For cooking you will need: for 2 kg of fruits - 2 liters of clean, soft water, a pound of sugar, 4 tbsp (6%) apple cider vinegar, half a glass of fresh mint leaves (optional).

Cooking:

Wash strong, dense apples thoroughly, cut in half, remove the stalks, cut out the cores. Cut into 6 slices if large. If small - into 4 parts. Put in a bowl, sprinkle with vinegar so as not to darken.

Sterilize jars and lids: wash with soda, boil in a saucepan with water for 20 minutes. And put the jars in the water with the bottoms up, and throw the lids to the bottom. When the sterilization time is over, turn off the stove and leave the jars with lids in the pan.

Let's cook the marinade: Dissolve sugar in water, pour in vinegar, boil, boil for 3 minutes.

Arrange an equal number of mint leaves in hot jars, lay apple slices tightly (shoulders). Top with sweet marinade. Immediately roll up, turn over, insulate with a blanket. When it cools down well, after about a day, put it in storage.

Marinated with pepper and garlic

Such apples are spicy, spicy, very tasty. An ideal addition to hot fried or baked meats, especially chicken. Marinade can be used in the preparation of sauces and various fillings.

For cooking, take: 2 kg sweet and sour or sour hard fruits, 5 sweet red peppers, half a glass of chopped parsley, 1 small head of garlic.

For marinade a: 400 ml of table vinegar (9%), half a liter of well or bottled water, half a glass of sugar. According to the recipe, 30 g of salt is put, but you can adjust its amount at your own discretion.

Cooking:

Wash vegetables. Remove seeds from peppers, cut into half rings. Cut the garlic cloves into slices. Remove cores from apples, cut into slices.

Peppers, garlic, parsley put in a large, deep saucepan. Pour in vinegar, pour sugar, salt, pour the right amount of water.
Boil, boil for 5 minutes. Put the apple slices, cook for another 5 minutes. Don't forget to stir. Carefully place the fruit in sterile hot jars, pour over the marinade, roll up immediately.

In apple juice

For 2 kg of fruit you will need: 2 liters of natural juice and a pound of sugar

Cooking:

Prepare dense, hard apples (wash, cut out cores), cut into slices.

Pour juice into a saucepan, add sugar, boil. Put the chopped fruit, cook for another 5 minutes. Then put them in sterile hot jars, pour syrup, roll up.

Pickled apples in jars with sterilization

Whole pickled apples

For this recipe you will need small, strong fruits with a dense skin - 2 kg. Still need: 3 cloves, 4 peas of allspice and 0.5 tsp of ground cinnamon. For pouring: half a liter of clean, soft water, half a glass of apple cider vinegar (can be replaced with table cider vinegar), 100 ml of natural berry juice (any), one and a half glasses of sugar.

Cooking:

Wash the fruits well, put them in a wide metal bowl, pour boiling water over them. Leave for 1 hour, then drain the water into another bowl. Pour the amount you need for the marinade into a saucepan. Put spices, sugar, vinegar, juice from berries. Boil, boil for 3 minutes.

Arrange the apples in sterile, hot jars, fill the neck with filling, cover with lids. Place in a saucepan with heated water, pasteurize for 15 minutes. Roll up.

In honey marinade - spicy

For 2 kg of small sweet and sour fruits you will need: 3 pods of hot pepper, 6 peas of allspice, 4 cloves, 6 currant leaves, 1 parsley. Let's also take: a glass of natural honey, half a glass of table vinegar, 2 liters of water, 2 tablespoons of salt.

Cooking:

Wash the apples, cut in halves, cut out the cores.
Pour water into a saucepan, add salt, honey, vinegar. Stir well, boil, continue to cook for 3 minutes.

Arrange currant leaves, spices, hot peppers in sterilized, still hot jars (1 small pod per 3-liter jar). Spread apple halves tightly, pour hot marinade over. Cover the jars with boiled lids, place them in a wide, fairly deep saucepan with heated water, boil for 15 minutes. Then roll up immediately.

How do you harvest apples for the winter? Tell us about your home cooking methods. Recipes can be left on the same page in the comments section. Thanks in advance!

Apples are the most familiar and widespread fruit in our country.

To date, there are a huge number of apple varieties that grow in different climatic conditions.

They are undoubtedly good fresh, but also lend themselves well to various processing methods. The following recipes for pickled apples will make you know the taste of this fruit from the other side. Not everyone likes to sterilize jars, so pickling apples for the winter without sterilization will be a godsend for the hostess.

Apples prepared according to this recipe can be used not only as an independent snack, but also as a side dish for meat dishes. Allspice will give spice to fruits, and piquancy - cloves and cinnamon, thanks to which apples are perfect as a component of salads with potatoes, beets and cabbage (an example of such a salad is vinaigrette). Try to cook delicious and healthy pickled apples, a simple recipe will help with this.

Need:

1 kilogram of fresh apples;
200 ml of vinegar (9%);
30 peas of allspice;
3 grams (pinch) ground cinnamon;
30 cloves;
0.2 kg sugar. sand;
30 g (st. lozh.) table salt;
half a liter of drinking water.

How to pickle whole apples for the winter:

Wash fresh, strong, without external damage apples, wipe off drops of water with a towel, cut off the stalks.
Sterilize jars for preparation in advance, do the same with tin lids.
Arrange processed fruits in containers.
Pour half a liter of cool drinking water into a separate bowl.
Pour granulated sugar there, prevent it from completely dissolving.
Pour in salt - its amount can vary from that indicated in the list of ingredients up or down - also wait for complete dissolution in water.
Pour in the vinegar and add a pinch of cinnamon powder.
Stir the resulting cold marinade.
Clove buds and peppercorns are about the same to scatter over the banks.
Pour apples packed in jars with vinegar liquid.
Now the jars with the contents need to be put on sterilization. Liter sterilized from 10 to 15 minutes, two-liter - from 20 to 25 minutes, 3-liter - from half an hour to 35 minutes.
Close the finished product with tin lids using a seaming key.
In order for the apples not to continue to cook in a hot marinade and subsequently soften, you need to immediately cool the rolled containers with cold water. The cooling process should be gradual, a hot jar should not be abruptly placed in cold water, otherwise it simply will not withstand the temperature difference and will explode right in your hands.

How to pickle ranetki

Ranetki or heavenly apples - a small-fruited variety of apple trees, have been known and loved by the people for a long time. They are mainly used for sweet preparations, for example, jam, but you can also make an excellent snack for meat from them. Pickled in this way, ranetki are both tasty and aesthetically beautiful. They will look great on any holiday table, and their taste will pleasantly surprise you.

Take:

1.5 kg of paradise apples;
0.2 l of table vinegar;
0.6 kg of sugar sand;
5 g of ordinary salt;
5 dried cloves;
1 star anise (aka star anise);
1 liter of filtered water;
5 pieces black pepper (peas);
1 small cinnamon stick.

Pickled apples for the winter in jars:

Ranetki for pickling must be intact, without defects. Before cooking, rinse the apples, remove all the stalks and part (about half) of the cutting from each fruit.
With a sharp thin object (for example, a needle), pierce each apple in six to eight places, then put the fruit in a saucepan and set aside for now.
Pour the amount of filtered water indicated in the recipe into another saucepan, dissolve the bulk ingredients (sugar, salt) in it.
Pour two hundred milliliters of table vinegar there, and then throw in the inflorescences of cloves, star anise, peppercorns and a cinnamon stick, stir.
Put the pot with cold marinade over high heat and wait until it boils.
As soon as the marinade boils, carefully put all the ranetki here, here they will blanched for only four minutes.
After the blanching time has passed, immediately put the apples in a colander with a slotted spoon and cool under running cold running water.
Remove the star anise and cinnamon from the marinade and discard.
Fill half-liter clean jars with prepared ranetki. You need to lay them carefully so as not to wrinkle.
Fill each container with apples to the top with hot marinade. Pour it in carefully, in a thin stream.
Next, the jars with the contents must be subjected to a sterilization process, which will take 20 minutes. Cover containers with metal lids.
After the sterilization time has elapsed, roll up the jars, turn the lids down and leave to cool naturally. Covering is optional.

Bulgarian pickled apples

The interesting and original taste of pickled apples prepared according to this recipe is liked by many who have tried them. This preparation is not only tasty, but also very useful, since apples combined with walnuts and lemons are just a storehouse of vitamins for a body weakened by cold weather, like.

List of products (calculation for 2 kg of apples):

lemons (medium size) - 2 pieces;
citric food acid - 1 tsp. false;
regular apple juice - 1 liter;
granulated sugar - 1 kilogram;
walnut kernels - 40 gr.

How to pickle apples for the winter in jars:

Wash the apples thoroughly and cut into slices (about eight pieces from each fruit).
Wash two lemons well and cut into half circles. It is not necessary to remove the peel, as well as to pick out the seeds that have fallen - these parts of the lemon are useful, so let them give additional vitamins to the workpiece.
In a deep and capacious saucepan, combine apple and lemon slices, mix with each other with your hands.
Now the resulting fruit mixture should be poured with any ordinary apple juice, which can be freely bought at the store.
Put the pan with the contents on the stove, cook until the food is soft, but do not boil, the pieces should not fall apart.
Strain the apple-lemon juice, set the fruit slices aside for now, and pour the liquid back into the saucepan.
Pour granulated sugar into the juice from lemons and apples, boil again. When the sugar is completely dissolved, boil the syrup until it thickens.
As soon as the liquid in the pan thickens, add citric acid here and a little crushed (but not powdered) peeled walnuts.
Distribute pieces of boiled fruit in pre-sterilized jars.
Pour apples and lemons with hot syrup with nuts, close the containers with sterilized polyethylene lids.

Pickled apples with bell pepper

You can preserve apples not only with other fruits, but also with vegetables. Many housewives are afraid to preserve vegetables and fruits together, but if you try this unusual preparation at least once, you will be pleasantly surprised by the unusual taste of apples and peppers. Pickled apples with pepper for the winter will become a signature dish for the winter holiday table. This preparation will be much tastier if you take different peppers: red, orange and yellow, and it is better to take uncolored varieties of apples.

What do you need:

three kilograms of apples (uncolored varieties);
three kg of sweet bell peppers;
four liters of clean water;
800 grams of sugar;
0.3 liters of 9% vinegar.

Pickled apples step by step recipe:

Wash medium-sized peppers, cut off the top with a leg, pull out the soft part with seeds, rinse inside to get rid of the remaining random seeds. Cut each fruit into four pieces.
Wash the apples thoroughly in water, divide each into 4 slices, cut out the seed pods. Set the fruit aside for now.
Pour water into a saucepan, heat a little, add the indicated amount of sugar and pour in nine percent vinegar, stir until the sugar crystals are completely dissolved.
As soon as the marinade boils strongly, we begin blanching the main ingredients. Soak apple slices in boiling liquid for about seven minutes, and slices of bell peppers for three or four minutes.
Arrange lightly boiled products in sterilized glass containers in equal parts, that is, in one jar, the layers of apples and peppers should be approximately the same.
Boil the marinade, in which the ingredients were blanched, and then pour the contents of the cans to the edges of the neck with it.
Close the sterilized metal lids on the cans with a seaming key, leave the workpiece to cool at room conditions, then you can move it to a cooler place.

Recipe for pickled apples for the winter without sterilization with garlic

This recipe for canning apples will undoubtedly diversify your winter menu. Apples pickled in this way are moderately crispy and spicy in taste. Apples marinated with garlic are an excellent appetizer for strong alcoholic drinks.

Necessary:

apples (strong) - 2 kilograms;
vinegar (5%) - 75 ml (per liter of water);
garlic cloves - 4 medium pieces;
sugar (sand) - 5-6 table. spoons / one liter of water;
regular salt per liter of water - 2-3 tbsp. spoons (without a slide);
laurel - 2 leaves;
shower. pepper (peas) - 6 pieces.

Pickled apple slices for the winter:

Cut the washed fruits into slices, but not too thin.
Place chopped apples in clean jars.
Peel and grind the garlic to a mushy state, put about the same in containers with apples.
Throw bay leaves and pepper there.
Prepare the marinade: put the indicated amount of vinegar, sugar and salt per liter of cool water. Bulk ingredients should be completely dissolved and only then pour apples in jars with marinade. Leave containers with contents for 24 hours at room conditions.
After the lapse of time, move the jars to the refrigerator also for a day.
After two days, the apples will be ready, store the workpiece in the refrigerator.

Pickling apples is undoubtedly a great way to preserve this fruit for the winter. Pickled apples are one of the best and most practical winter preparations that will allow you not only to enjoy their taste, but also support your health and good mood in the cold season.

Your family will also probably like them, which will come in handy, both on the dining and on the festive table.

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

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.

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.

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.

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.