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
- allspice
- a pinch of cinnamon).
- For pickled sweet apples:
- 500 milliliters of water;
- 250 grams of sugar;
- spices;
- 80 ml vinegar (9%);
- 80 ml juice of berries.
Instruction
1
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.
2
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.
3
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.
4
Pour the hot marinade the apples in the pot. Use to marinade the water which you poured the apples.
5
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.
6
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.
7
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.