Pickled apples for the winter in a jar

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

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  Blanks for the winter

Ingredients

• apples
• salt
• sugar
• black currant leaves
• water

Pickled apples for the winter are an excellent preparation with a bright taste and pleasant aroma. A simple and affordable recipe in a 3 liter jar is a great option for storing pickled fruits in a city apartment.

Pickled apples - a simple recipe

As a rule, wort on rye flour is used to soak fruit, but the proposed simple recipe in a 3-liter jar will allow you to get no less tasty soaked apples for the winter. In addition, pears, plums, lingonberries and cranberries can be soaked in this way.

Ingredients:

• apples;
• 100 g of salt;
• 400 g sugar;
• black currant leaves;
• 5 liters of water.

Preparation:

We choose good apples, light or with a red barrel. We rinse well and put in clean jars along with black currant leaves. You can also use oak or cherry leaves

Pour salt and sugar into cold clean water, stir well so that all the crystals dissolve

Fill the fruit with the prepared syrup, close the jars with nylon lids and leave on the kitchen table for 5 days

During fermentation, the apples will absorb the filling, so the liquid level in the jar will decrease. Before sending them for storage in a cool place, add water so that the apples are completely covered

Summer varieties are not suitable for soaking, only autumn and winter ones. The fruit should be firm but fully ripe.

Pickled apples with cabbage

Pickled apples with cabbage are tasty and healthy. Fruits and vegetables not only retain all their beneficial properties for the winter, but are also enriched with additional enzymes. The proposed recipe in a 3 liter can is also simple and affordable.

Ingredients:

• 1 kg of apples;
• 800 g of cabbage;
• 180 g carrots;
• 3 tbsp. l. salt (no slide);
• 4-5 peas of allspice;
• 6-8 peas of black pepper;
• 4 carnation buds.

Preparation:

Cut the cabbage and carrots into thin strips. You can use a grater, but if you cut it with a knife, then the vegetable will not lose its color

Add cabbage and mix, do not grind

Then we combine cabbage with carrots, mix again. Now we take a jar, you can use a plastic bucket, so it will be more convenient to put the ingredients. Put a layer of cabbage with carrots, on top a couple of allspice and black peppercorns, 2 cloves buds

We put apples on top (you can use whole fruits if they are small). If large, then cut into four parts and cut out the core

Then again a layer of vegetables, some spices and apples. So we fill the entire container

Now we close the jar with a lid or, if a bucket was used, put a plate on top and put any load

We leave for 3 days indoors, and then transfer to storage in a cool place

If the apples are purchased, then when choosing, you should give preference not to beautiful fruits, but to high-quality ones. Chemical-treated fruits can not only taste unpredictable, but also harm your health.

With honey

Another recipe is pickled apples with honey. It turns out to be sharp, with a slight aroma of honey and spices.

Ingredients:

• apples;
• 5 currant leaves;
• 5 cherry leaves;
• 2-3 basil leaves (optional);
• 3-4 cloves (optional);
• 6-7 peas of allspice (optional);
• 1.5 liters of brine.

For brine (for 1 liter of water):

• 1 tsp salt;
• 3 tbsp. l. honey.

Preparation:

Put the prepared apples in clean jars along with currant and cherry leaves, add basil if desired, add spices (allspice and cloves)

For the brine, add salt to boiled, but cold water, add honey and stir well until all the ingredients are dissolved

Pour the contents of the jars with brine, cover with gauze and leave for 7 days at room temperature

Then we close the lid and transfer to a cool place. After a month, apples can be served

The apples must be completely covered with brine, otherwise they will darken and not taste good enough.

With rye flour

Soaked apples for the winter can be cooked in a 3 liter jar in different ways, but in the old days they were soaked with rye flour. We suggest trying this simple but proven recipe for a delicious and aromatic snack.

Ingredients:

• 1.5 kg of apples;
• 50 g rye flour;
• 1 tbsp. l. salt (with a slide);
• 4 tbsp. l. Sahara;
• raspberry leaves;
• mint leaves;
• 2.5 liters of water.

Preparation:

We wash the apples, as well as all the leaves, well under running water

Combine salt with sugar and rye flour in a large container

Pour the resulting mixture with cold water and stir everything well

At the bottom of the jar or any other container we put part of the greens

Put the apples on top of each other tightly

Then cover the fruit with the remaining herbs and fill everything with the prepared brine

Cover the apples and leave them warm for 3-4 days, and then transfer them to a cool place for 1-1.5 months

After picking, you do not need to soak the apples immediately, they should lie down for at least 3 weeks. During this time, it will be possible to identify damaged and diseased fruits.

With mustard

Pickled apples don't have to be sweet. For example, there is a very interesting, but simple recipe - with mustard. As a result, in a 3-liter jar, it will be possible to prepare a savory snack for the winter.

Ingredients:

• apples;
• currant leaves;
• 5 liters of water;
• ½ cup sugar;
• ¼ glasses of salt;
• 1, 5 Art. l. mustard powder.

Preparation:

We sort the apples, rinse them well, as well as currant leaves

Together with the herbs, put the fruits in a jar or ordinary aluminum pan

For the brine, we take clean water, add salt and sugar, bring to a boil

After the brine is completely cooled, and as soon as it becomes cold, dissolve mustard powder in it

Pour the mustard filling to the fruit, cover with a lid or cover with a plate, put oppression. We transfer the apples directly to a cool place, we do not leave them warm. In a month, the appetizer will be ready

We store the remaining brine for up to 10 days, since in the first days it will flow out of the container. Therefore, every 2 days we check the apples and top up the brine if necessary.

Salted apples

If you want to try something new, we offer a recipe for salted, not soaked apples, which can be preserved under an iron lid. The method is unusual, but interesting.

Ingredients:

• apples;
• 3 cloves of garlic;
• 1 pod of hot pepper;
• 60 g salt;
• 100 g of sugar.

Preparation:

Put peeled garlic cloves and a hot pepper pod cut in half on the bottom of a clean jar

We wash the apples and make punctures in several places with a toothpick. Fill the jar with fruits, fill them with boiling water and leave under a sterile lid for 20 minutes

At this time, cut a few apples into a saucepan into slices, fill with water, put on fire and boil for 10 minutes

We take out the boiled fruits, and add salt and sugar to the broth, stir and set aside for now

Drain the first water from the apples, pour boiling water for the second time, again leave the fruit for 20 minutes. This water will then also need to be drained

Boil the broth with salt and sugar, pour it into a jar. If the brine is not enough, then add regular boiling water

We roll up the jar with a lid and, after cooling, transfer it to a cool place for a month

Once the jar has been opened, you can close it with a plastic lid and leave it for 3 days. Apples will taste even better.

Pickled apples are a delicious snack. Be sure to try an option like apples soaked in straw. The appetizer turns out to be spicy in taste, with a pleasant aroma, and the fruits themselves have a beautiful golden color. The main thing is to use fresh rye or wheat straw without mold and foreign odors.