Pickled apples for the winter - a step-by-step recipe on how to pickle apples in jars at home.

For pickling, it is best to select firm, but certainly juicy, apples. If you listen to this advice, then the result will invariably please you.

How to prepare pickled apples in jars for the winter.

The container for marinating is prepared using the usual method.

We select apples that will fit in the jar without being damaged, and wash them thoroughly.

After this, the fruits are packed as tightly as possible into jars and filled with marinade.

Now, the main thing is to know how to prepare a delicious marinade for apples.

For 1 liter of our marinade you need to prepare: 500 g of cool water, 200 g of granulated sugar, 1 glass of 9% vinegar, salt to taste, 5 grains of allspice, cloves, cinnamon. If your apples are sour, you need to take 120 g more sugar, and 120 ml less liquid.

The method for preparing the marinade is the same as for any vegetables or mushrooms: boil everything together, let it simmer for about five minutes. Add vinegar. When it boils again, turn it off.

Apple preparations are sterilized in low boiling water for no more than 5 minutes - if the jar is liter, and if its capacity is 3 liters - then up to half an hour. You need to make sure that the contents of the jar do not boil.

After the recommended time after sterilization, the jar needs to be rolled up.

ATTENTION: to avoid excessive softening of the apples, after pasteurization the workpiece must be cooled immediately.

Pickled apples are an excellent addition to game, poultry, any meat or vegetable dishes. Since they contain a high content of natural antioxidants, it is recommended to regularly use them in food for prevention against numerous infectious diseases and viruses.