Apples with pepper

Category: Blanks
Apples with pepper

Ingredients

Hard sour apples (ideally - Antonovka)
Bulgarian red pepper
Sugar
Water

Cooking method

  • Wash and dry the jars well. Sterilize the covers.
  • Apples with pepperWash, peel and cut the peppers into 4-6 pieces.
  • Apples with pepperWash the apples, remove the seed nest and cut into 4-8 pieces.
  • Apples with pepperPlace the food in the jar so that the peppers are on the sides of the jar and the apples are closer to the center.
  • Prepare sugar syrup at the rate of 200 g of sugar per 1 liter of water.
  • Apples with pepperPour boiling syrup into jars, cover and sterilize in water in the standard way - liter jars for 7-8 minutes, 3 liter jars - 15 minutes. Roll up or screw up the finished cans, put them on the lids and leave to cool under the blanket.
  • Apples with pepperThe next day, remove the cans, turn them over and put them in storage.

Note

Apples and peppers are aromatic, spicy, not very sweet.
They are good for a festive table, as a light and elegant garnish for meat, and best of all for poultry.
Jars keep excellently at room temperature.
I recommend doing it in small jars, because with prolonged sterilization, apples can boil.
For a liter jar, you need 2-3 peppers, 2-3 large apples and 0.5 liters of syrup. It may take less syrup, depending on how tightly you managed to fill the jar.
A similar recipe is already on the site, but there are slightly different proportions and technology, so I risked putting my own version.

echeva
without salt?
SvetaI
No salt needed. The taste is sweet and sour.
Anna67
SvetaI, Light, and red pepper is it essential because of color or taste? Store in an apartment or refrigerator?
olche
SvetaI, Svetochka, thank you for taking the risk to exhibit! and I'm right there! and my lingering peppers! They were all wrinkled, but they straightened out in the fill, turned red, became friends with the apple and ... it only remained to try. I want to do something with "normal" ones!
it is clean and very quickly - I rolled up the jars in 0.5 liters and sterilized them in a micron until the first boules / 4 minutes happened / - let's see how they will stand
SvetaI
Anna67, I take red pepper primarily because of the color, so it is more elegant. But taste also matters - ripe peppers are sweeter and more aromatic, although less juicy. Juice is not particularly important to us, but sweetness and aroma are very useful.
I keep jars at room temperature.




olche, Olga, you prompted me to draw up a recipe, thank you very much!
I am very glad that you decided to try it, I hope the taste will not disappoint you.
Red pepper is often a little wilted, it's not scary, it will be tastier. If only not rotten.
Chamomile
SvetaI, here you are directly seducing with your recipe. I have already said that this year I have finished with the blanks. But your recipe is so interesting.
SvetaI
Olga, for me this is the final chord of blanks
Try several jars, the recipe is very simple, and the result is unusual and interesting.
Tricia
SvetaI, Svetlana, great recipe, thanks for submitting!
Our family began to roll peppers and Antonovka on it back in the last century! The light peppers were specially taken so that everything was the same color, and it turned out apple pepper and pepper Antonovka. I confirm that it is unusual and tasty!
During my youth, I almost fought for such jars in a roundabout, swept away apple-peppers as the best delicacy.
With Antonovka it comes out best.
SvetaI
Tricia, Anastasia, thanks for the tip!
Quote: Tricia
Our family began to roll peppers and Antonovka on it back in the last century!
Yes, in our family this recipe is from the same times!
Quote: Tricia
The light peppers were specially taken so that everything was the same color, and it turned out apple pepper and pepper Antonovka.
Also an interesting option - in the style of Chinese cuisine. The Chinese love to cook in such a way that it is not clear what you are eating - melon or chicken pepper or apple
And yes, from Antonovka the best. I will even say more. If I can't get an Antonovka, then I don't.
But if you want, you can try other apples, the main thing is that they are sour. Well, or something to add lemons ...
Anna67
Quote: Tricia
back in the last century!
Oh, the phrase sounds like it's about the 19th century. I think it's an old recipe, and people know the history of the family, even recipes are passed on.
Then I remembered that I myself was from the last century, but I would still cook at least a couple of cans.
gala10
Svetlana, take the report:
Apples with pepper
Quote: Chamomile
you are just seducing with your recipe. I have already said that this year I have finished with the blanks. But your recipe is so interesting.
Just like Olya, she believed that she had finished with the blanks this year. But no !!! With this HP, how can you be sure of something? Always some temptations ...
Apples are not Antonovka, peppers are not red. "I blinded him out of what was." That is, from what was present at home. I think, on trial - it will go like this.
I can't say anything about taste now. When we open it, I will definitely unsubscribe.
Thanks for the recipe!
SvetaI
Check mark, I am very glad that you decided to try.
Quote: gala10
Apples are not Antonovka, peppers are not red.
I think you will get an idea of ​​the taste in any case, and if you like it, then there will be Antonovka for this business. And the peppers - it doesn't matter which ones, there Tricia, writes that they specially took peppers to match the color of apples

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