Not only cucumbers, cabbage, and tomatoes. Fruits can also be pickled, and these are perfect for it

When making pickles, we don't have to limit ourselves to just vegetables. We can also use fruits, which, when prepared correctly, are really delicious. Later, they can be used in desserts as well as main dishes. Follow the recipe below and see for yourself how good they are.

Summer is the perfect time to fully utilize the gifts of nature and prepare homemade preserves that will brighten up our winter evenings. The kitchen offers plenty of inspiration for various delicacies that not only delight with their taste but also provide many valuable vitamins. Among the traditional pickle recipes, there is one unique suggestion that will surprise even the most discerning food lovers. It’s an excellent way to diversify your daily menu and add something truly special to it.

We’re talking about sweet pickled apples – a treat that combines the delicate sweetness of fruits with a subtle hint of fermentation. They are perfect as an addition to desserts, yogurts, muesli, and also as a healthy snack. Pickled apples are an unusual delicacy that will not only enrich your pantry but also amaze your guests with their extraordinary flavor.

Recipe for Pickled Apples

Ingredients:

• 1 kg of apples (preferably firm and juicy varieties),
• 1 liter of water,
• 1 tablespoon of rock salt,
• 3 tablespoons of honey,
• 2-3 cloves of garlic,
• 2 bay leaves,
• a few black peppercorns,
• a few cloves,
• a piece of cinnamon stick,
• a few sprigs of dill,
• optional: a piece of horseradish or a few cherry/blackcurrant leaves for additional aroma.

Preparation Method:

1. Wash the apples thoroughly, leaving the skin on. You can cut them in half or quarters, depending on the size of the jars.

2. In a large pot, bring the water to a boil, add the salt and honey, and stir until dissolved. Set aside to cool.

3. Place a few cloves of garlic, bay leaves, peppercorns, cloves, a piece of cinnamon stick, dill sprigs, and optionally pieces of horseradish or cherry/blackcurrant leaves into sterilized jars.

4. Pack the apples tightly into the jars. Pour the cooled honey-salt brine over the apples, making sure they are completely covered.

5. Seal the jars tightly and store them in a cool, dark place for about 2-3 weeks. During the pickling process, regularly check to ensure the apples remain submerged in the brine, topping it up with boiled water if necessary.

6. After the pickling process is complete, store the jars in the refrigerator or a cool pantry.