Delicious pickled apples with sweet peppers for the winter
An unusual but delicious preserve—marinated apples with bell peppers—will become one of your favorite winter preparations, you'll see! The apples and peppers infuse each other with their aromas and flavors, resulting in a deliciously aromatic, tart-sweet combination. The marinade itself is delicious, and the preserves look very appetizing!
For this type of preservation, it's best to use sweet apples—they won't overcook during sterilization. Use red bell peppers, as in the recipe with the photo—they make the preserves look especially appetizing.
Ingredients for a 1 liter jar:
- apples – 350 g;
- bell pepper – 170 g;
- water – 550 ml:
- sugar – 4 tbsp;
- vinegar – 2 tbsp;
- cloves – 3 buds;
- allspice – 3 peas;
- black pepper – 2 peas.
The weight of cored apples and bell peppers is indicated.
How to make pickled apples with peppers
For pickling, select fresh, perfectly shaped apples and bell peppers with undamaged skin. Wash the bell peppers, cut them in half lengthwise, and remove the seeds and membranes. Cut each half into 2-3 pieces, depending on the pepper's size. Rinse the peppers to remove any stuck-on seeds.
Apples, due to their iron content, darken quickly when exposed to air, so we prepare them last. Cut the fruit in half, then cut each half into 2-4 pieces, depending on size. If the apples are very small, you can leave them in halves. Carefully remove the seed pods.
Place cloves, allspice and black peppercorns at the bottom of pre-sterilized jars.
Place the pepper and apple pieces in the jars, alternating them. Try to fill as much of the empty space as possible. Fill the jars to the top. Place the pepper pieces on top.
For the marinade, bring the water to a boil and add the sugar. Cook, stirring, for a couple of minutes until the crystals have completely dissolved. Cover the marinade with a lid and remove from the heat.
Bring the hot marinade to a boil, add vinegar, stir, and turn off the heat. Pour the boiling marinade over the jars of peppers and apples, and cover them with boiled lids.
Place the filled jars in a wide saucepan lined with a napkin (or use a special sterilization rack) and fill with warm water, just below the top of the jars. Bring the water to a boil over high heat. Then, reduce the heat slightly and sterilize for 20 minutes.
After sterilizing, carefully remove the jars and seal them tightly. Turn the jars with the marinade upside down and wrap them in a sealed container for 24 hours until they cool completely.
Store these pickled apples with bell peppers in a dark place, or at room temperature.
