Pickled apples for winter

Pickled apples are not only a tangy and incredibly delicious dish, but also a nutritious addition and a real highlight of both everyday and festive meals. During fermentation, beneficial lactic acid bacteria develop in the apples. They can support healthy digestion, help maintain a balanced intestinal environment, and contribute to normal immune function.

Making fermented apples at home does not require much effort, time, or special culinary skills. This easy apple preservation recipe is sure to work even for those who do not consider themselves experienced at home canning.

Adding cloves to the brine gives the apples a rich, spicy flavor and enhances their nutritional value. This aromatic spice is naturally rich in essential oils, vitamin C, vitamin E, vitamin K, and B vitamins. Cloves have traditionally been used to support digestion, reduce bloating and discomfort, stimulate digestive secretions, and support normal metabolism. They are also a source of antioxidant compounds that help protect cells from oxidative stress.

CraftOil offers a large and regularly updated selection of spices and natural products. Our online catalog always includes dried cloves, which are not treated with preservatives or agricultural pesticides. They are stored under optimal conditions and packed in practical, airtight plastic jars on the day your order is processed.

We guarantee premium-quality products and fast shipping throughout Ukraine and worldwide. To learn more about our products, simply send us an inquiry through our website.

Ingredients

To make these spicy and aromatic fermented apples (for a 3-liter jar), you will need:

• 10–12 medium-sized sweet-and-sour apples;
• 1.5 liters of water;
• 3 tablespoons of sugar;
• 3 tablespoons of salt;
• 2 bay leaves;
• ½ teaspoon of cloves;

Step-by-step preparation

Thoroughly wash the apples under running water and place them in a clean 3-liter jar. Add the bay leaves and cloves.

In a separate saucepan or bowl, bring the water to a boil with the sugar and salt. Allow the brine to cool completely, then pour it over the apples until they are covered.

Close the jar with a plastic lid and place it in a cool location for 2.5–3 weeks. Shake the jar gently from time to time to help distribute the brine evenly.

The finished fermented apples should be moderately firm and crisp, with a bright sweet-and-sour aroma and a pleasant spicy flavor.

Notes:

For this type of apple fermentation and winter preservation, medium- to late-season apple varieties work best. Antonovka apples are an excellent traditional choice because of their firm texture and characteristic tart flavor.

For a more pronounced spicy taste, add ½ teaspoon of black cumin seeds to the brine along with the cloves.

If you plan to serve the fermented apples as a savory appetizer, use 5 tablespoons of salt instead of 3. You can also add 12–15 sprigs of fresh dill, along with 10–12 allspice berries and 10–12 black peppercorns.

These spices, as well as many other dried herbs, seasonings, and spice blends for meat, poultry, pork fat, fish, and seafood, are always available from the Ukrainian online store CraftOil.

Our consultants are ready to answer your questions and help you choose the right products to transform familiar dishes, add new flavors, and make your everyday meals more varied and nutritious.