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Russian
Quick-Pickled Apples Without Sterilization
A fragrant homemade preserve of spiced apples perfect for winter storage.
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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, cut them in half, and core them. Drop them into water with citric acid to prevent browning.
2
Bring water to a boil, blanch the apples for 3–5 minutes, then remove them with a slotted spoon.
3
Add sugar, cloves, bay leaf, and peppercorns to the remaining water, bring to a boil, then stir in citric acid.
4
Pack the apples into sterilized jars, pour the hot brine over them with the spices, and seal immediately.
5
Wrap the jars in a towel and let them cool completely.
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