Pickled apples

In fact, it's hard to imagine an area where you don't grow or eat a fruit called an apple. It is so popular that it is not possible to tell everything about its culinary use.

Different types and varieties of apples can be used in the preparation of a considerable number of dishes, from all kinds of desserts to meat dishes. Moreover, apples give each of them an amazing aroma and a unique subtle taste.

The recipes for apple blanks for the winter are also interesting, among which not only urinated and canned (in their own juice or sugar syrup), but also pickled apples stand out. Pickled apples in jars for the winter are a delicious and savoury snack. And just like that, in their pure form they can be bitten with great pleasure, remembering summer days.

Harvesting pickled apples yourself at home is a simple task. This is especially true in a season when tree branches simply break from mature juicy fruits, and the number of fruits collected cannot be calculated. Pickled apples are best made on the basis of solid but juicy fruits - each mistress has her own favorite variety.

The main ingredients for harvesting pickled apples, in addition to the fruits themselves, include water, granulated sugar and 9% vinegar (table), which can be replaced with acid by diluting it in the right proportions. In addition, for a more subtle aroma and savoury taste, spices and spices are often added to pickled apples - mainly cloves, cardamom, cinnamon and allspice peas.

You can cook pickled apples both in general form and in wedges. In the latter case, the pure fruits are cut into several parts, from which the seed box is removed. By the way, when using purchased apples, it is advised to always remove the skin, since more and more often for long-term preservation, the surface of the fruits is treated with special substances like wax.

To prevent chopped apples from darkening during the canning process, it is recommended to put them in a weak soda solution for a while or sprinkle with lemon juice. In addition, apple wedges can be flashed a little before, that is, boil for several minutes. Ultimately, the prepared fruits are laid in sterile jars, poured with prepared marinade and rolled up.

Apples, even when pickled, are considered a natural antioxidant, suggesting the undeniable benefits of these wonderful fruits. That is why regular use of this product has a prophylactic effect on many infectious and viral diseases. And the general availability of apples and their low cost make them an almost indispensable product that is so necessary during spring vitamin doses.