Pickled cucumbers with apples for the winter
Pickled cucumbers with apples for the winter
Cucumbers with apples for the winter is a fragrant and delicious recipe that complements a variety of meat dishes. The fruit complements the vegetables and adds nutrients, so if you haven't tried making these preserves yet, be sure to check out our recipe and step-by-step instructions.
Ingredients
- 1 kg fresh cucumbers
- 2 apples
- 1 head of garlic
- 50 G horseradish leaves
- 50 G dill
- 2 tbsp vinegar (9%)
- 2 tbsp Sahara
- 2 tbsp salt
Instructions
- Prepare the ingredients and thoroughly wash the apples and cucumbers to remove any dirt.
- Sterilize the jar and place dill at the bottom.
- Add peeled garlic and horseradish leaves.
- At the same time, soak the cucumbers in cold water for several hours.
- Peel the apples and cut into slices.
- Place cucumbers and apples in a jar, add salt, sugar and pour boiling water over them, covering with a lid.
- Let them steep for 20 minutes.
- Drain the water from the jar and bring it to a boil in a saucepan, then pour it back into the jar.
- Roll up the lid and cover with a blanket until completely cool.
Note
Soak cucumbers for several hours before canning to preserve their crisp flavor.
For longer storage of preserved food, you can add 15 milliliters of alcohol to the brine.
Use horseradish root to prevent mold.
Pour only clean filtered water over cucumbers and apples.
Horseradish, dill and salt can be used as a classic set of spices.
Add rock salt to the canned goods to prevent the vegetables from becoming soft.
