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Russian · Snacks
Pickled Apples Without Sterilization
A fragrant and tangy homemade preserve perfect for winter storage. Excellent as a side dish or complement to meat courses.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Wash and dry the apples, halve them and core them. Drop into water with citric acid to prevent browning.
2
Bring water to a boil, blanch the apples for 3–5 minutes, and remove with a slotted spoon.
3
To the remaining water, add sugar, cloves, bay leaf, and black pepper. Bring to a boil and stir in the citric acid.
4
Pack the apples into sterilized jars, pour the hot brine over them along with the spices, and seal immediately.
5
Wrap the jars with a towel until completely cooled. They'll fully marinate in 3–4 weeks.
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