You will need
- For pickled sour apples:
- 3 kg of sour apples;
- 450 g of water;
- 400 g of sugar;
- 100 ml vinegar (9%);
- spices (5-6 pieces cloves
- a pinch of cinnamon).
- For pickled sweet apples:
- 500 milliliters of water;
- 250 grams of sugar;
- 80 ml vinegar (9%);
- 80 ml juice of berries.
Pickled sour applessort apples very carefully, get rid of fruit stains, wormholes, wash, dry and prick each a sharp wooden stick. Boil water and cool to below 85°C, pour the apples this water and keep in water to cool.
Sterilize jars and fill them with apples to the point where they start to taper off. Prepare the marinade: pour 450-500 milliliters of water in a pan, heat and add about 400-450 grams of sugar, stir and add spices to taste, it can be 5-6 things dried cloves, 5-6 peas allspice, vanilla pod, cinnamon stick, all goes well with apples.
Bring to the boil and reduce the heat to low, simmer until the sugar is completely dissolved and the spices smell. Cool a little marinade, strain it through a folded 4-5 times cheesecloth and add 100 milliliters of vinegar, stir, and heat.
Pour the hot marinade the apples in the pot. Use to marinade the water which you poured the apples.
Pickled sweet applesTake apples summer varieties, carefully go through that there is only a whole and unspoiled fruit. Wash them and Pat dry, do each small puncture and put it into banks up to the height where the jar begins to narrow.
Prepare the marinade: in a saucepan, pour 500 ml of water, add 250 grams of sugar, and then spices to taste. Bring the mixture to a boil (sugar should be dissolved), slightly cool and strain through a folded several times using gauze or a cloth.
Pour in a solution of 80 ml of vinegar and 80 ml juice of sour berries. Heat the mixture and pour the apples in the pot. Cover with lids and place in a saucepan with hot water. Bring the liquid to a boil, boil 3 minutes, remove the pan from banks with fire. Cool slightly, banks, roll up and turn upside down.