Paradise apples
4 servings
45 minutes
One of the most successful recipes for pickled apples: a precise balance of acidity, spiciness and sweetness due to the verified proportions of apple cider vinegar, hot pepper and cane sugar. If you can't find paradise apples, take regular-sized apples , but be sure to have firm and sweet and sour ones, cut them into slices, cut them in half or leave them whole if the size of the pickling container allows. The result will be not only a brilliant snack for everything, but also an equally outstanding ingredient for salads - just add a couple of these apples to any green salad mix, roast beef, duck breast or smoked chicken and see how delicious and festive the salad will be. And small paradise apples can be beautifully used in New Year's tartlets and canapes. The recipe was shared with us by the restaurant's chef "Dr. Zhivago.
1
Wash the apples, cut off part of the stem and the tail.
- Crab apples: 1 kg
2
Poke each apple in several places with a toothpick.
3
Prepare the marinade. Bring water to a boil, add salt, vinegar, cane sugar, cloves, pepper, and anise.
- Water: 0.5 l
- Salt: 8 g
- Apple cider vinegar: 100 ml
- Cane sugar: 400 g
- Cloves: 4 pieces
- Black peppercorns: 1 g
- Star anise: 3 pieces
4
Dip the apples in boiling marinade and cook for 2 minutes.
- Crab apples: 1 kg
5
Place the paradise apples in a colander.
6
Cool with ice water.
7
Fill clean half-liter jars with apples.
8
Pour with marinade after removing the anise.
- Water: 0.5 l
9
Sterilize for 20 minutes.
10
Then seal the prepared jars.
