Cucumbers with apples for winter pickled

Step-by-step cooking

1. Step 1:

   

   How to make cucumbers with apples pickled for the winter? Young pickled cucumbers (with prickly bumps), I recommend pre-soaking in cold tap water for about two to three hours, or longer. This will preserve their crispness after rolling into jars. This procedure is not carried out with apples.

2. Step 2:

   

   Wash cucumbers thoroughly under running water to get rid of possible dirt in the form of earth. On both sides, cut off the tips, literally five millimeters. This way the vegetables will be saturated with marinade faster, and they will be ready for tasting. Put the cucumbers aside for now, they will be needed a little later.

3. Step 3:

   

   Wash the cans with a brush with baking soda and sterilize in any convenient way. This time I sterilized the liter cans like this: I poured fifty milliliters of cold tap water into each one and turned on the microwave for three minutes at eight hundred watts. Then I took the cans with potholders and poured out the hot water. Careful, don't get burned! At the bottom of each jar, lay a small bay leaf, umbrellas of dill and sliced garlic. It's all fine huh

4. Step 4:

   

   Add black pepper peas. It will not give sharpness, but it will give an additional flavor to the snack. But if you add ground pepper instead of peppercorns, then the whole snack will become noticeably sharper.

5. Step 5:

   

   Add the berries of the black currant washed under the tap to the jars. Five pieces will be enough for a liter jar. Currant berries play exactly the same role in conservation as its leaves. Namely, they convey their taste and aroma to the snack. Therefore, if there are no berries at hand, they can be safely replaced with fresh currant leaves. They will also need to be pre-washed under the tap.

6. Step 6:

   

   For an even greater variety of flavors and aromas, add dried seasoning directly to the jars for pickling. Industrial seasoning is generally versatile and suitable for most preservation recipes. My seasoning mainly includes fragrant herbs: parsley, dill, dried garlic and a little salt. That is, it is not spicy, but each seasoning is different! It is important not to overdo it, for example, with a more spicy seasoning, so as not to spoil the snack.

8. Step 7:

   

   Sweet and sour dense apples, without scratches and dents, wash under running water. Cut each fruit in half first, and then carefully cut out the core and stacks. For the beauty and convenience of eating, apples are then cut into slices.

9. Step 8:

   

   Put cucumbers in jars. If you have small cucumbers, like mine, they can just be laid chaotically. And if the cucumbers are larger, they are put in jars vertically, close to each other. Just then there will be more of them. Cucumbers at this stage should occupy no more than ⅔ the entire volume of the jar, so that there is still room for apples.

10. Step 9:

    

    Put the apple slices on top of the cucumbers and pour boiling water from the kettle into the jars. Pour boiling water strictly in the middle, directly on the apples, so that the glass does not burst from a sharp temperature drop.

11. Step 10:

    

    So the jars should stand for an hour so that the cucumbers and apples warm up a little.

12. Step 11:

    

    Then drain the water from the cans into a saucepan (preferably with a special spout, like mine) and add salt, sugar and vinegar. Boil the brine for three minutes over medium heat and immediately pour back into the jars to the very top. Scald the lids with a screw twist with boiling water and gently twist the jars. Take care of your hands so as not to get burned! Turn the jars upside down and wrap them with a thick towel. Leave to cool. I recommend storing the snack in the refrigerator.