Pickled Apples
Description
A simple way to prepare ahead for storage. If your apples are large, you can cut them in half. How much marinade you need will depend on how tightly the apples pack into the jar. The ingredient amounts are given per 1 liter of water. Pickled apples can be tasted after just one day, or kept in the pantry for quite a long time (up to a year). The preserve is ready for winter storage.
Instructions
- 1
Step 1
Gather all the necessary ingredients according to the list above. In advance, thoroughly wash the glass jars and canning lids with baking soda.
- 2
Step 2
For preparation, take good firm apples with no wormholes or spots, wash them thoroughly under running water, and pierce them with a fork in several places.
- 3
Step 3
Place the apples in a clean jar (I use a 3-liter one) up to the "shoulders."
- 4
Step 4
Pour boiling water over the apples and let them cool to room temperature.
- 5
Step 5
Drain the cooled water from the jar.
- 6
Step 6
Pour this water into a saucepan, add sugar, pepper, cloves, and cinnamon. Bring to a boil. Then add the vinegar. The marinade is ready.
- 7
Step 7
Pour hot marinade over the apples in the jar.
- 8
Step 8
Cover the jar with a lid and place it on the bottom of a large pot that you have already lined with a kitchen towel. Pour water between the jar and the sides of the pot to the highest possible level and bring to a boil over medium heat. Sterilize the jar of pickled apples for 25–30 minutes.
- 9
Step 9
Then remove the jar from the water and seal it tightly with the lid, turn it upside down, wrap it in a thick blanket for slow cooling, and leave it overnight.
- 10
Step 10
By morning, you can move the jar of pickled apples to the apartment pantry for storage.