Marinated apples with wedges for the winter: photo recipe

The simplest billet from these fruits is apples,dried very thin rings or slices to crunch, like chips. They can be dried in the sun, and can be dried in the oven, but they retain some of the vitamins and a pleasant sour taste. You can also roll apples, regardless of the variety (but not mixing the variety in one pot). This kind of sweet fruit perfectly goes as a garnish to meat (we all remember a dish like pork with apples), and in a pickled or salted form it gives beef piquancy, and salads - an exotic note. There are many ways to pickle apples, here are some of them.

How to pickle apples with wedges for the winter

The apples have dense flesh, and cutting them intoperhaps more pieces will speed up the pickling. It is best to cut apples with wedges of medium thickness - they will be well impregnated with the marinade, but the workpiece will look aesthetically pleasing both in the pot and on the plate. For this recipe, take:

• 
  apples;


• 
  water.

For seasonings you will need:

• 
  pepper-peas (fragrant);


• 
  cloves;


• 
  cinnamon;


• 
  leaves of black currant.

Almost all seasonings are put to taste, but morefive peppercorns per 0.5 liters of water are usually not pawned. You can grind the cinnamon, but you can leave it in the form of a piece (but not the whole stick, enough and a deployed piece 3-4 cm).

For marinade:

• 
  sugar (slightly less than half of the amount of water);


• 
  salt (a little);


• 
  vinegar (9%, in the amount of slightly more sugar).

Wash the apples carefully, cut them into slicesthickness up to 3 cm. Remove seeds and nests around them. Clean the lobules (trying not to cut the skin very deeply - beneath it is an important layer, rich in vitamins and acids). Put them in a weak salt solution for 20 minutes. Then you need to get out of the solution and blanch all the slices, that is, boil them with boiling water.

To stay in boiling water for more than 10 minutes is notfollows; but if some of the apples start to boil, they should be extracted as soon as possible, leaving the rest to continue to cook. The sweeter the variety of apples, the less they potentially will be boiled. Cool the lobules in cold water. Ice should not be added. Cook the marinade by dissolving sugar and salt in boiling water, and then, later, when cooling, adding vinegar.

Sterilize the jars and put them in the bottomspices, except currant leaves. Lay the lobules (tightly) and top cover with leaves, and then pour hot, but better boiling marinade. Close the jars and put them in boiling water for 20 minutes, then immediately roll up and put upside down, waiting until they cool in this position. Store as any blanks - in a cool dark place.

Read also how to cook scraped apples for the winter.

Recipe for pickled apples in Bulgarian for the winter

Take all the same spices and constituent partsfor the marinade, as in the first recipe, however, you need to add crushed walnut to the spices, and add the cinnamon as a powder to the marinade. You can cut apples and quarters. If you want to eat apples the other day, quickly, marinade do more than go into the jar, and add it the next day after pouring - apples will absorb a part in themselves. Do not roll the jar, just close it, then top up (if necessary) the marinade, and after two or three days the apples can already be eaten.

Author: Katerina Sergeenko