Pickled apples for winter

Step-by-step cooking

1. Step 1:

   

   To prepare pickled apples for the winter, take strong apples, preferably not large, very small ones can be pickled whole, those. what is bigger - cut into halves or quarters. The main condition is to choose a hard apple variety so that they do not fall apart during blanching. Varieties of green apples of the "Seven" type are well suited, I took some Krasnodar sour apples of the new harvest, the variety was not specified.

2. Step 2:

   

   You can marinate apples with vinegar or citric acid. Spices, too, choose the ones that you like, this time I took cinnamon and cloves - they are very good in the marinade, as well as nemongo lavrushka, salt is also at your discretion. I have small apples, but I can't fit a whole lot in the jar, so I cut them into halves, removed the stems and seed pods.

3. Step 3:

   

   Then boiled the water and slightly blanched the apple halves in boiling water - 2-3 minutes. I threw the apples into a colander.

4. Step 4:

   

   The jars need to be sterilized, the lids boiled. Fill sterile jars with apples, putting a star of cloves and a piece of lavrushka if desired.

6. Step 5:

   

   Pour boiling water for 5 minutes and cover with a lid. Then drain the water back into the saucepan. You can do this procedure again, I sometimes use a single fill - depending on the condition of the products.

7. Step 6:

   

   While the apples are filled, add sugar, salt, cinnamon to the saucepan.

8. Step 7:

   

   Drain the water from the jars into a saucepan and bring to a boil, add vinegar, let the foam settle after that and wait until the bubbling stops, the marinade is ready.

9. Step 8:

   

   Pour boiling marinade over apples in jars and turn the jars upside down. Wrap in a fur coat and leave to cool completely.