6 Best Recipes for Pickled Apples for the Winter

Canning rules

The key to making excellent pickled apples is following a few simple preparation rules:

• use only whole and undamaged fruits, without dents or wormholes;
• You shouldn’t pickle overripe apples – during the cooking process they will form a shapeless mass;
• When pickling apples for the winter, choose slightly unripe fruits;
• If you don't have the opportunity to pickle your own fruit and have to buy apples from the store, be sure to peel the fruit—the skin is often treated with special agents to extend its shelf life.

Video: Pickled Apples with Cinnamon

This video will show you how to make delicious pickled apples with cinnamon for the winter.

The best recipes

Every homemaker has her own time-tested recipe for pickling apples in jars. For those just starting out in the challenging business of home canning, we offer several of the simplest and most successful recipes for this appetizer.

In slices

The ingredients you will need are:

• 2.5 kg of apples (it is better to give preference to Antonovka);
• 1 liter of clean water;
• 200 g granulated sugar;
• 200 ml apple cider vinegar;
• a quarter of a cinnamon stick;
• cloves – 3–4 buds.

This is a classic method for pickling apples. Step-by-step instructions:

1. We sterilize jars using any method you prefer: a special sterilizer, a microwave, or an oven.
2. Wash the apples, cut them into small wedges, and remove the cores. Place the sliced ​​apples in water with citric acid (5 g per 1 liter of water) until they darken.
3. Blanch the fruit for 3 minutes, discard in a sieve and quickly place under cold running water until completely cool.
4. Prepare the marinade. Use the water you cooked the fruit in: bring it to a boil, add sugar, spices, and vinegar, and simmer for 5 minutes.
5. Place the fruit slices in jars, pour in the just-boiled marinade, and cover (but do not seal) with lids. Sterilize the jars in a pot of boiling water (1-liter jars take 15 minutes).
6. We seal the sterilized jars, turn them upside down to cool and wrap them in a warm blanket.

In its entirety

For this method of preparing apples, use sour varieties – they pair best with spices and a salty, spicy marinade:

• 3.5 kg of medium-sized apples;
• 4 liters of water;
• 200 ml table vinegar;
• 3 tbsp. non-iodized salt;
• 6 tbsp. sugar;
• 6 bay leaves;
• 2 star anise inflorescences;
• 1 tbsp. l. peppercorns

The quantity of ingredients is given for two 3-liter jars of ready-made snacks.

Wash the fruit thoroughly, leaving the stems on. Pour the spices into the prepared, washed jars, then add the apples, filling them to the shoulders. Pour 100 ml of vinegar into each jar and add a boiling marinade made from water, salt, and sugar. Cover the jars with lids and sterilize each one in boiling water for at least 15 minutes. Seal and let cool under a warm blanket.

With pepper

This recipe will appeal to those interested in an unusual way to marinate apples along with their favorite vegetables:

• 1 kg of apples;
• 150 g bell pepper;
• 80 g sugar;
• 100 ml vinegar;
• cloves to taste;
• water.

Wash the fruit, remove the cores and stems, and cut into quarters. Wash, peel, and cut the peppers into medium-sized pieces. Pour water, sugar, and salt into a large saucepan and bring to a boil. Pour in the vinegar and simmer for about one minute. Place the spices in the sterilized jars, then add the apples and peppers. Pour the brine over the appetizer, cover with lids, and let it sit for about 15 minutes. Then strain the brine into the saucepan, bring to a boil, and pour the marinade over the fruits and vegetables again. Repeat this process three times, sealing the jars only after the fourth addition.

Without sterilization

To get one three-liter jar of this delicious snack, you will need:

• 2 liters of water;
• 2 kg of apples;
• 50 g sugar;
• 75 ml vinegar;
• 50 g salt;
• bay leaf, garlic and peppercorns to taste.

Make the marinade: boil water, add sugar and salt, stir until completely dissolved, and when the brine has cooled, add vinegar. Prepare the fruit: wash, remove seeds and stems, and slice. Place the spices in a jar, fill it to the top with apples, and add a clove of garlic. Pour the marinade, cooled to room temperature, over the top and refrigerate the jar. After 48 hours, the appetizer is ready to eat.

In Bulgarian

A very unusual recipe that makes a spicy and piquant appetizer:

• 2 kg of apples;
• 200 g lemons;
• 1 kg of granulated sugar;
• 1 liter of apple juice;
• 50 g walnuts (kernels);
• 10 g citric acid.

Wash each apple thoroughly and cut into 6-8 pieces. Wash the lemons and cut them into small wedges, peeling and pitting them. Place the fruit in a large saucepan and pour apple juice over them until the juice completely covers them. Place the saucepan on the stove and cook over medium heat until the fruit is soft. Drain the mixture in a colander, separating the fruit from the juice. Pour the juice back into the saucepan, add sugar, and cook until the mixture thickens. Add citric acid and chopped walnuts. Arrange the fruit slices in jars, pour syrup over them, and seal.

Salty

This is probably the easiest and most popular way to preserve apples for the winter. You'll need:

• 5 liters of water;
• 10 kg Antonovka;
• 2 tbsp. salt;
• 2 tbsp. sugar.

Wash the apples thoroughly, cut them in half if necessary, and place them in clean jars. Dissolve the sugar and salt in water and bring to a boil. Fill the jars with the brine and seal tightly. Store the mixture in a cool place.

Apples prepared according to each of the given recipes are good in their own way.

Give it a try and you'll definitely find a recipe that will become your favorite!