Apples are wonderful gifts of nature. Ripening in the early summer, they then delight us with a wonderful aroma and pleasant refreshing taste all fall. Harvested and stored, these fruits become for us the main sources of vitamins all winter, and often they can be enjoyed until the new crop. They eat apples fresh, make juice, compote, jam, jam, etc. from them. Make them soaked and even pickle!
Apples and Schisandra
Of course, it sounds somewhat unexpected: pickled apples. The recipe, however, of this dish is far from one. Let us now examine some of the most original. The first one is with the berries of Chinese magnolia vine, which is very valuable in terms of cooking and traditional medicine of the plant, often used as a spice. The name of the culture speaks for itself and gives the workpiece not only a peculiar taste, but also a wonderful aroma. Therefore, if you are interested in pickled apples, be sure to try the recipe. True, while eating them, be careful. Fruits canned in this way increase pressure. But they also have a good tonic effect. To prepare pickled apples, the recipe recommends using winter varieties: they have the right sweet and sour taste and are well preserved. If you want to spin them whole, choose small, but ripe fruits, without spots and wormholes. For example, paradise apples. Larger cut into 2 or 4 parts. Put them in sterile jars, shifting with branches of lemongrass with berries (or without them, then canned goods will not look so colorful and appetizing). Now, the recipe recommends pouring boiling syrup into future pickled apples (its composition: 300-350 g of sugar for each liter of water). Filled jars need to be sterilized (half liter - 15 minutes, liter - 25 minutes) and roll up. Turn them over, cover and let cool.
Pickled apples
Pickled apples turn out to be very tasty if you make them allsorts with other fruits, and not just spin them in their pure form. In random order, take lemons, apples and apricots themselves. Cut citrus fruits into slices or circles, with a peel. Remove only seeds. Chop the apples too, cut the seeds. For apricots, take out the seeds. Fold the workpiece components into jars, distributing the lemons evenly. Pour them in syrup, sterilize and twist. The marinade is this: boil water, pour 500 g of sugar and 5 g of citric acid for each liter. When the syrup begins to boil, remove the foam. Boil it for a few minutes, then spread it over the cans. Pickled apples canned in this way are good for the winter, on their basis you can then cook the compote or use as an independent snack.
Apples marinated without additional ingredients
Cut the fruit into 4 parts and blanch for about 5 minutes. Then refrigerate immediately. Do not pour water, marinade will be prepared on it. For each liter of water, according to this recipe, there are 220-250 g of sugar, 5-6 peas of allspice, a little cinnamon and a couple of clove flowers. When the sugar has dissolved, pour the vinegar: 200 g 6% per liter of syrup. Let the marinade boil and turn it off. Arrange apples in small jars, pour hot syrup, sterilize for 15 to 25 minutes, depending on volume. Spin and set the canned to cool.
Here is such a yummy - pickled apples!