Simple step-by-step recipes for preparing pickled apples whole and in slices

Classic recipe

Apples preserved according to the classic recipe turn out incredibly tender and sweet.

For future twisting you need to prepare:

• Apples – 1 kilogram;
• Sugar – 250 grams;
• Citric acid – 2 grams;
• Water – 0.5 liters.

Cooking technology:

1. Prepared fruits should be washed well and the top and bottom edges should be cut off.
2. The apples are placed tightly in a glass jar and covered with granulated sugar and citric acid.
3. The water must be boiled and then poured over the fruit.
4. The jars are closed, turned over and set aside in a dark place until cool.

To spin for the winter, it is better to choose firm varieties of apples or select unripe ones.

Features of preparing pickled apples for the winter

Apples are a simple product, but preparing them for the winter has some features:

• You need to choose elastic fruits;
• sour varieties contain more vitamin C;
• the fruits must be free from rot and wormholes;
• small fruits are better suited for this role than large ones;
• They pickle both whole fruits and cut them.

Knowing these simple features will help you achieve success in preparing fruit for the cold season.

Spiced apples, canned whole for the winter

Canned apples can be served not only as a dessert, but also as an excellent addition to meat dishes and favorite salads.

In order to get 10 liter jars of spicy preserves, you will need:

• Apples – 6 kilograms;
• Water – 2.5 liters;
• Sugar – 1 kilogram;
• 6% vinegar - 250 milliliters;
• Spices (you can choose them based on your own preferences; this recipe uses cloves and cinnamon).

Cooking process:

1. First you need to prepare the main ingredient. To do this, cut off the top and bottom edges and remove the core.
2. Bring water to a boil and place the fruits in it for 5 seconds, then remove them and cool.
3. Spices are placed at the bottom of the jar, then blanched fruits.
4. The water in which the blanching took place is suitable for preparing the marinade. To do this, you need to add prepared vinegar and sugar to it.
5. The jars are filled with marinade, undergo sterilization for 30 minutes and are rolled up.

To prevent the apples from darkening during the preparatory stage, after removing the core and edges, they can be placed in lightly salted water for no more than 30 minutes.

How to pickle apples

Do you know that:

One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.

Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus is rotted manure or bird droppings. Compost is rotted organic remains of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a higher quality fertilizer; compost is more accessible.

You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is highest. Flowers are supposed to be picked by hand, tearing off the rough stalks. Dry the collected flowers and herbs, scattered in a thin layer, in a cool room at natural temperature without access to direct sunlight.

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.

Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, and collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.

Whole spicy apples: step-by-step recipe

Another recipe that will make preservation sparkle with new piquant notes.

It involves the preparation of the following ingredients:

• Apples – 3 kilograms;
• Water – 750 milliliters;
• 9% vinegar - 950 milliliters;
• Salt – 50 grams;
• Sugar – 30 grams;
• Sweet pepper – 200 grams;
• Garlic – 60 grams;
• Parsley – 150 grams.

Cooking method:

1. Whole fruits should be cored and washed well.
2. Sweet peppers, garlic and parsley are chopped, placed in a container and filled with water. The brine is brought to a boil, after which you can add the remaining ingredients - vinegar, granulated sugar and salt. After all the components are combined, you need to boil the brine for another 5 minutes.
3. Without removing the brine from the heat, add apples to it and boil for at least half an hour.
4. After half an hour, the fruits are placed in jars, filled with brine, which has not had time to cool, and closed.

Thick apple puree from apples according to a simple recipe:

Absolutely all varieties of apples, from small ones growing in clusters, wild ones, to the largest ones, are rich in pectin - a substance that not only preserves the resulting product, but also gives this product thickness and viscosity. The puree turns out so viscous that it does not flow out of a jar tilted on its side.

The most delicious puree will be made from small varieties of apples, close in size to ranetki, or Chinese apples. The only difficulty will be that the vast majority of apples have a red peel, and all apples with a red peel can be dangerous for allergy sufferers. And it is difficult to remove the core from them. Therefore, it is still better to make puree from slightly larger fruits of the varieties Kitayka Zolotistaya, Candy, Borovinka, Super Prekos, Anis Sverdlovsky and the like, in which the fruit sizes start from 3 cm, and the apple weight starts from 60 g.

Also try to use a minimum of water when cooking puree. And to do this, either chop finely chopped apples with a high-speed blender, or scroll the cored fruits through a meat grinder.

Then the puree will cook in its own juice, and if you have to add water, then the very minimum, 50-60 grams.

Ingredients for thick puree:

• Cored apples – 3 kg
• Brown granulated sugar – 300 g
• Water – 4 tbsp. spoons (optional).

Preparation:

1. Grind the peeled apples in a blender or in a meat grinder

2. Place over very low heat, cook for 10-15 minutes after boiling, stirring regularly. (Immediately after boiling, add sugar to the apple mixture, at this point you can add water by tablespoons).

3. Remove from heat and cool. Then, vigorously beat the puree with a spoon or blender, again over low heat, without allowing the puree to burn, bring it to a boil.

4. Quickly pour into jars that have been pre-sterilized and heated to approximately 80-100⁰C, and roll up their lids.

In a cellar or other cool place, such puree can be stored for up to a year, at room temperature - 5-6 months.

Whole canned apples for salads

Fruits can be used to prepare salads, as a decoration for dishes, and, of course, as a dessert. The recipe is very simple.

Ingredients you will need:

• Apples – 10 kilograms;
• Salt – 60-70 grams;
• Granulated sugar – 60-70 grams;
• Water.

Preparation:

1. The fruits should be sorted. Medium-sized apples without dents or other damage are suitable for canning. The best option would be the Semerenko variety.
2. Initially, the brine is prepared. It consists of 7 liters of water, salt and granulated sugar. The brine is brought to a boil.
3. At this time, the fruits are tightly packed into jars.
4. After 3 minutes from the start of boiling, the brine can be turned off and poured into jars.
5. The container closes and goes to a dark place.

Dried apples

The oldest method of harvesting is drying them.

• Dried fruits are very tasty and easy to prepare. Absolutely all varieties are suitable for this type of workpiece
• A decoction of dried fruits helps with severe cough and wheezing.
• The tannin contained in the peel reduces the formation of uric acid. Eating dried fruits and decoctions has a beneficial effect on urolithiasis and gout
• You can make a wonderful filling for pies from steamed dried fruits.
• Any variety is suitable for drying; you can take deformed and broken fruits

There are several ways to dry apples:

• in a Russian oven
• outdoors in the shade
• in an electric dryer
• in the oven

To ensure that the color of the dried slices remains close to natural and does not darken, keep the sliced ​​fruits in a weak salt solution (1 spoon of salt per 2 liters of water) before drying.

It is convenient to store dried fruits in three-liter jars or canvas bags.

Recipe for canned whole apples with watermelon slices

Using this recipe, you can get incredibly fragrant apples that take on the flavor notes from watermelon.

An interesting and unusual serving of fruits involves using the following ingredients:

• Apples – 2 kilograms;
• Watermelon – 1.5 kilograms.

The recipe does not include either sugar or salt, which makes the twist for the winter healthy and very tasty.

The cooking process consists of the following steps:

1. The apples should be washed well and, if desired, cored and trimmed off the top and bottom edges.
2. Before being put into a jar, watermelon undergoes heat treatment. To do this, it is cut into small slices, filled with water and sent to the fire. The main ingredient is in boiling water for at least 10 minutes.
3. Whole apples and heat-treated watermelon are placed in layers in thoroughly washed glass jars.
4. Filled jars are filled with water in which the watermelon was boiled and closed.

The preparation can be consumed both in winter and after 35-45 days.

Puree, jam and marmalade

puree is a delicate, airy product that is one of the first in life given to an infant and which will be present in the diet of almost every person until old age. Preparing puree is simple and quick.

Apple marshmallow

If you want to cook something unusual, then we suggest you consider a recipe for such a winter apple dish as a delicious marshmallow made in the oven. The delicacy will appeal not only to adults, but also to children. The dessert turns out much tastier than in the store.

Products:

• apples - 1.5 kg;
• filtered water - 300 ml;
• granulated sugar - 150 g;
• sunflower oil - 30 ml;
• sesame - 10 g;
• mint for decoration;
• sweet syrup.

Apple marshmallow

1. Wash the apples well, dry and divide into 4 parts. Cut out seeds and partitions that are unsuitable for food. Place in a saucepan, add the required amount of liquid and granulated sugar. Place on low heat and heat for 10 minutes.
2. Remove from heat and puree in a blender. If you don’t have a kitchen assistant, use a fine-mesh sieve instead. Cover and leave on the counter to cool.
3. Line a baking sheet with baking paper and grease it with oil. Spread the mixture evenly over the parchment in a thin layer. Preheat the oven to 150 degrees, place a baking sheet and open the door slightly. The dessert will no longer stick to your hands, which means the product is completely ready. Before serving, the dish is sprinkled with sesame seeds, poured with syrup and garnished with mint.
4. For longer storage, the delicacy is cut into pieces, placed in clean and treated jars, covered with plastic lids and put in the refrigerator.

Sweet apples, canned whole, with honey

This recipe will make a delicious and healthy dessert. The ingredients are taken in large quantities, so when canning a smaller volume of fruit, the proportions should be reduced.

The ingredients are taken based on a bucket of fruit:

• Water - bucket;
• Salt – 250 grams;
• Honey – 500 milliliters.

In order for the fruit to have a rich taste, it is recommended to give preference to a certain variety, namely Calvil. Attention should also be paid to the choice of honey, because an aromatic, fragrant product will give the preservation a special taste.

Canning progress:

1. First you need to prepare the apples. To do this, they can be soaked in water and rinsed well.
2. To prepare the brine, add salt and honey to the prepared water. In order for the ingredients to dissolve, the brine is placed on the fire and brought to a boil.
3. The fruits are placed in glass jars, the denser the better, and filled with slightly warm brine.
4. The jars are closed and sent to a dark place.

Pickled apples: a simple recipe

For pickling, it is preferable to use fruits with a characteristic sourness, which is inherent in Antonovka or White filling.

The amount of ingredients is calculated for 3.5 kilograms of fruit:

• Water – 4 liters;
• Granulated sugar – 100 grams;
• Salt – 50 grams;
• Vinegar – 150 milliliters;
• Black pepper – 15 grams;
• Bay leaf – 2 pieces.

Preparation:

1. The apples are washed well and placed in jars.
2. Place bay leaves and pepper in jars.
3. The brine is prepared using ingredients such as water, vinegar, granulated sugar and salt, brought to a boil.
4. The jars are filled with brine, sterilized for 20 minutes and closed with lids. The glass container is sent to a dark place and turned over onto the lid.

Applesauce (sissy) with condensed milk for the winter

This delicacy will appeal not only to children, but also to adults. The puree has a very delicate taste thanks to condensed milk. You can use any apples: sweet or sour. After all, we will still add sugar. So let's stock up on plenty of ingredients to get as much deliciousness as possible.

Ingredients:

• Apples – 5 kg;
• Condensed milk – 1 can;
• Water – 1 glass;
• Sugar - to taste.

Preparation:

1. Wash the apples and peel them. The easiest way to do this is with a vegetable peeler. This way the cleaning will be subtle and the process will be faster. Then remove the core and cut into smaller pieces. Cubes or thin plastics - there is no difference. The main thing is that they are approximately the same size.

2. Place the chopped apples in a large saucepan. Pour water into it and place it on the stove. Cover with a lid and simmer over low heat for 30 minutes.

After 15 - 20 minutes, you can stir the contents so that the fruit cooks evenly. Since the pieces will be almost ready on the bottom, but still raw on top.

3. While the apples are cooking, prepare the jars. We wash and sterilize them in any convenient way: in the oven, microwave or over steam.

4. The apples are ready. Now puree them using an immersion blender. We should get a homogeneous mass. It is at this time that you can add sugar. Here, focus only on the sweetness of your fruits.

If the apples are sour, then add half a glass of sugar. This will be enough, since condensed milk is also sweet.

5. Put the pan back on low heat. When the mixture begins to boil, slowly pour condensed milk into it. At the same time, do not forget to stir the puree so that it does not burn. Boil for exactly five minutes and immediately put into jars. Close the lids and let them cool.

Then we put it away for storage in a cool place.

Canning whole unripe apples

To prepare a delicious compote from unripe fruits, you will need very little time: after all, the fruits will be placed whole in jars.

Prepare:

• apples (the main thing is that they are not wormy);
• granulated sugar - about 300 g;
• cloves, vanilla, cinnamon, mint - to your taste.

How to cook:

1. Wash the fruits thoroughly and place them in a three-liter jar. Don't use dish soap to clean jars - use baking soda.
2. Pour boiling water into a container with apples and leave for 15-20 minutes so that they warm up thoroughly.
3. Pour the water from the jars into the pan and add granulated sugar. As soon as the syrup boils again, pour it into a container with apples and roll up the jar with a metal lid.
4. Cover with a warm blanket and let cool.
5. The result is a delicious drink and an excellent dessert to boot.

If you are preparing sauerkraut for the winter, then, in addition to carrots, be sure to add whole unripe apples. The cabbage will acquire a unique aroma, and the apples will be eaten first.

Applesauce with cream for the winter for children

Surely no mother will refuse to pamper her child with healthy and delicious puree. To obtain a nutritious and varied product, we will add delicious cream to our apples. It is better to take them with a fat content of 30%.

Peel two kilos of apples and remove the core and seeds. It is advisable to use sweet and sour varieties. If you have sweet fruits, then you don't need to add sugar.

Just don’t take late or foreign varieties. Agronomist specialists do not recommend using them for processing and further preparation of baby food.

Thinly slice the fruit and add 100 ml of water. Add 150 gr. sugar, set to simmer over low heat for no longer than 25 minutes.

Then put the mixture into a blender and beat.

Next, pour in the cream and mix again with a blender or mixer. The result is an airy, light-colored fruit puree.

Pour the finished dessert for children into small jars and roll up the lids.

Before doing this, be sure to sterilize the dishes.

You can use regular applesauce in various variations - there are many ideas for preparing new delicious dishes.

The main thing is to make the preparation correctly so as not to spoil the product into which you will add this puree.

Mix it with oatmeal, cottage cheese, natural yogurt or chopped fruit. Add to stews, fish or vegetable meatballs. Add it to healthy milkshakes and smoothies.