Pickled Apples for Winter
Description
Winter preserves made at home. I don’t know about you, but I prefer homemade canned goods to store-bought ones; store-bought have too much vinegar, in my opinion. So I’m sharing with you this simple recipe for making pickled apples for winter. Before you start cooking, first: 1. Wash the apples thoroughly and cut them into slices up to 3 cm thick. Remove the seeds and the cores around them. Peel the slices (try not to cut the skin too deeply—under it is an important layer rich in vitamins and acids). Place them in a weak salt solution for 20 minutes. This will draw excess sugar out of the apples. 2. While our apples are salting, let’s start on the peppers. Cut all the peppers in half and remove the stems and seeds. 3. Cut the flesh into slices, wash the parsley, pat it dry, and chop it finely; run the garlic through a press. Pour water over all the prepared ingredients, add vinegar, salt, and sugar, and bring to a boil. Add bay leaf, cloves, or your favorite spices to the marinade. 4. Now it’s the apples’ turn. Lower the apples into the boiling marinade, cook for half an hour, stirring. Pack the apples with the peppers into jars while still hot, cover with the marinade, and seal immediately. 5. Wrap the jars and place them in a dark spot. Store in a cool, dark place.