Updated: Jun 19
freshly picked midwestern Apples
Savoring this fall season by quick pickling some of the sweet crispy apples. These briney sweet and savory appples are so addicting and so versetile. Serve them in a salad, part of a crudite, or on a cheese board. Their subtle spice and acidity will cut through the richness of all the roasted and braised dishes this autumn seasaon.
2 cups water
1 tbsp coarse salt
1 tbls fresh apple cider (optional)
1 lb fresh firm apples (any of the crispy variety will do)
1 liter jar, sterilised and dried
2 tbls white vinegar
1 cinnamon stick
1 bay leaf
1 tsp allspice berries (whole not ground)
1 star anise
1 hot chili (optional)
Bring the water to a boil, add all the flavorings and the salt stirring often until the salt is completely dissolved. Add the apple cider (the sugar in the apple cider will help keep the apples firm).
My Tita's Tip: You can test for the correct salt amounts in your pickles by placing an egg into the cooled solution. If the egg floats, you've got the right amount of salt.
- Let the solution cool before you add it to the apples.
- In the mean time sterilize your pickling jar
- Place the apples into the jar. I left my apple whole but you can slice your apples however you wish. The smaller the apples the faster they pickle.
- Cover the jar with the cooled solution, leaving two inches to seal off with the the vinegar and completely submerge the apples.
- Cover and leave it to sit in a cool, dry place. The pickled apples will be ready within 5 days.
- Serve with crudités, cheese, or add to your salads. The sweet briny apples are actually addicting.
Tip: once the jar is opened it’s best kept in the fridge so the apples keep their crunch.