Pickled apples in jars for the winter - 8 recipes at home

Soaked apple blanks are especially popular in Russian cuisine. The fruits are preserved in jars by fermentation. The finished product comes out juicy and rich in taste. Delight yourself and your loved ones with treats all year round. For cooking, use 8 simple and proven recipes for the winter with step by step photos.

Pickled apples in 3 liter jars for the winter

A convenient way to harvest pickled apples is in a three-liter jar. You will receive a juicy treat, which is enough for a large company or family. Take note of a simple homemade recipe.

Cooking time: 40 minutes

Cooking time: 20 minutes

Servings - 3 liters.

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  Choose the right amount of apples, then rinse them under water.
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  Put pieces of bay leaves and a clove on the bottom of a sterilized jar.
• 
  Place the washed fruits tightly on the spices
• 
  Let's prepare the brine. To do this, boil water and add salt to it.
• 
  We also drop sugar here. Stir and remove from heat after dissolving dry products.
• 
  Pour apples with hot brine.
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  Let the workpiece cool to a warm state and close it with a lid.
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  We send apples in a jar to a cool place. After a few weeks, the fruit will become shriveled and ready to eat.

How to soak Antonovka apples for the winter?

For making homemade pickled apples for the winter, it is best to use Antonovka. The variety lends itself well to conservation, at the end you will get a juicy and sweet and sour product. Treat yourself and your loved ones!

Cooking time: 40 minutes

Cooking time: 20 minutes

Servings - 3 liters.

Ingredients:

• Apple Antonovka - 1 kg.
• Water - 4 tbsp.
• Salt - 80 gr.
• Sugar - 80 gr.
• Cherry leaves to taste.
• Raspberry leaves to taste.

Cooking process:

1. We wash one kilogram of Antonovka under running water. The stems and twigs can be removed.
2. We pluck the right amount of greens: branches of cherries and raspberries. We wash them under water and dry them.
3. Boil water in a saucepan and dissolve salt and sugar in it.
4. Put the leaves and prepared apples tightly in a clean jar. Fill the products with marinade until the very neck.
5. We close the blank with apples with a lid. Let the product cool down at room temperature, and then we take it for storage in a cool place.

Delicious pickled apples with mustard in jars

To make pickled apples for the winter even brighter and more original in taste, cook them with the addition of mustard. A homemade recipe will keep the product in glass jars for a long time.

Cooking time: 40 minutes

Cooking time: 20 minutes

Servings - 1.5 liters.

Ingredients:

• Apple - 10 pcs.
• Dry mustard - 30 gr.
• Raspberry leaves to taste.
• Cherry leaves to taste.
• Salt - 1 tsp
• Sugar - 1 tablespoon
• Water - 1 tbsp.

Cooking process:

1. Put some of the cherry and raspberry leaves on the bottom of a clean jar.
2. We also send apples here. We wash them under water and put them tightly.
3. While laying, you can place some more leaves in the middle.
4. We fill the food with dry mustard.
5. We close the blank with the remaining leaves and fill it with marinade from water, sugar and salt.
6. We twist the container with the contents of the lid and let it cool completely. Pickled apples with mustard are ready, send them for long-term storage!

Pickled apples with honey in jars for the winter

You can cook soaked apples, sweet and interesting to taste, with the addition of honey. Treat yourself and your loved ones with a bright aromatic treat. A simple homemade recipe will allow you to store the workpiece for a long time in a cool place.

Cooking time: 40 minutes

Cooking time: 20 minutes

Servings - 1.5 liters.

Ingredients:

• Apple - 10 pcs.
• Honey - 1 tsp
• Sugar - 1 tablespoon
• Salt - 1 tsp
• Carnation - 4 pcs.
• Cherry leaves to taste.
• Water - 1 tbsp.

Cooking process:

1. We rinse the glass jar under water, put part of the cherry leaves on its bottom.
2. Then add some cloves.
3. Put the well-washed apples tightly in a container with spices.
4. Cover the fruit with the remaining leaves.
5. Boil water with honey, sugar and moth separately. Stir the marinade and fill the blank with it.
6. We close the treat with a lid, let it cool down and send it for long-term storage in a cool place.

Pickled apples in sauerkraut in a 3 liter jar

For homemade soaked apples to taste rich, cook them in sauerkraut. Vegetable preparation will give a lot of juice to fruit fruits, which will make the treat even more original.

Cooking time: 7 days

Cooking time: 6 days

Servings - 6 liters.

Ingredients:

• Apple - 3 kg.
• White cabbage - 4 kg.
• Carrots - 100 gr.
• Salt - 100 gr.
• Sugar - 60 gr.

Cooking process:

1. We wash the white cabbage and cut it into thin strips.
2. Pass the carrots through a coarse grater.
3. We combine the vegetables with each other, sprinkle them with salt and sugar, then carefully knead them with our hands until the juice appears.
4. We wash the apples and put them tightly together with the cabbage mass in clean glass jars.
5. We maintain the workpieces for 5-7 days at room temperature. Fill them with the juice that has been released during this time and close them with lids. We send pickled apples for storage in a cool place.

How to deliciously soak apples in jars of rye flour?

You can quickly and tasty prepare pickled apples for the winter using rye flour. The dry product will speed up the fermentation process and make the finished treat even more juicy and rich in taste.

Cooking time: 40 minutes

Cooking time: 20 minutes

Servings - 1.5 liters.

Ingredients:

• Apple - 10 pcs.
• Rye flour - 40 gr.
• Raspberry leaves to taste.
• Cherry leaves to taste.
• Salt - 0.5 tsp
• Sugar - 1 tablespoon
• Water - 1 tbsp.

Cooking process:

1. Put some of the washed leaves in a clean and dry glass jar.
2. Put the prepared apples tightly on the leaves.
3. Place rye flour in portions between the fruit layers.
4. We continue to stack up to the very neck of the container.
5. Close the ingredients in the jar with the remaining leaves.
6. We boil water with salt and sugar. When the dry ingredients dissolve, remove the marinade from the stove and pour it into the workpiece.
7. We close the container with the contents with a lid, cool it and put it in storage. Soaked apples with rye flour are ready!

Pickled apples in jars in pieces at home

Most often, pickled apples are cooked whole, but the option from small pieces is also very tasty. Try this homemade recipe for a juicy sweet fruit for long winter storage.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings - 2 liters.

Ingredients:

• Apple - 3 kg.
• Sugar - 3 tablespoons
• Salt - 2 tsp
• Citric acid - 2 tsp
• Water - 4 tbsp.

Cooking process:

1. Selecting suitable apples. We wash them, free them from the stalks.
2. We measure out four glasses of water and boil it. Dissolve citric acid in it with long stirring.
3. Then we cut the apples into large pieces.
4. Sprinkle the food with the specified amount of salt and sugar. Stir the contents and leave for 20-30 minutes.
5. We put the fruit slices in a clean and sterilized jar. Fill with water and citric acid.
6. We close the container with the contents with lids. Turn the workpiece over and let it cool completely. Ready!

A simple and delicious recipe for pickled apples with malt

One quick way to preserve apples at home is with the addition of malt. The finished product will delight you with its juiciness and rich taste.Evaluate the idea for your winter preparations.

Cooking time: 40 minutes

Cooking time: 20 minutes

Servings - 6 liters.

Ingredients:

• Apple - 6 kg.
• Water - 4 liters.
• Malt - 60 gr.
• Salt - 2.5 tablespoons
• Honey - 2 tablespoons
• Cherry leaves to taste.
• Currant leaves - to taste.

Cooking process:

1. First, wash the required number of apples. We remove branches or leaves.
2. We also rinse greens in the form of cherry or currant leaves under water. Let them dry.
3. We wash the cans of soda. We put fruit fruits with leaves in them tightly. Distribute the greens evenly throughout the workpiece.
4. Boil water in a saucepan and dilute the malt with honey and salt in it. Stir the contents and cook for 2-3 minutes.
5. Pour the workpiece with hot brine. We close it with a lid and leave it at room temperature for a week. Then you can take it to a suitable place for storage.