Marinated Crab Apples with Sweet Peppers
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
10
Description
If you love pickled peppers and fermented apples, this combination is sure to impress. The apples turn out firm and crunchy, just like from a barrel, while the peppers remain crisp and uncooked. You can add all the usual home flavorings to the marinade: dill heads, horseradish leaves, or currant leaves—the result will definitely not be spoiled.
Ingredients
- Sweet Pepper - 2 lbs
- "Ranette apples" - 2 lbs
- Water - 1½ l
- 9% Vinegar - 3 fl oz
- Sugar - 8.1 oz
- Allspice berries - 0.1 oz
- Bay leaf - 2 pieces
- Salt - 1.1 oz
Step by Step guide
Step 1
Wash the apples and dry them thoroughly. Cut the stems off halfway.
Step 2
Using a toothpick, pierce the skin of the apples in several places.
Step 3
Prepare the marinade. In a pot, combine water, vinegar, and sugar.
Step 4
Add allspice, bay leaf, and bring to a boil.
Step 5
Remove the seeds and stem from the pepper, then cut the pepper into wide wedges.
Step 6
Submerge half of the pepper in the boiling marinade for 1–2 minutes. If left too long, it will become soft.
Step 7
Using a slotted spoon, remove the peppers and transfer them to sterilized jars.
Step 8
Then blanch the apples in the marinade for 4 minutes.
Step 9
Remove the apples and arrange them in jars on top of the peppers.
Step 10
Blanch the second batch of peppers and pack them into jars.
Step 11
Fill the jars to the top with hot brine.
Step 12
Seal the jars, allow them to cool, and store them in a cool place.
Step 13
Serve with strong drinks.
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