Quick Pickled Apples
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Author Notes: I'm a fan of pickled fruit. It's a great tart accompaniment to rich foods. I used maple syrup instead of sugar to add a little extra flavor punch. I tried making this first with cider vinegar, but the vinegar flavor overpowered the mix. The apple slices will fade with time, so feel free to try a redder skinned apple. This particular pickle would be lovely alongside a serving of unctuous pork, or even on a pulled pork sandwich. - hardlikearmour
Food52 Review: I chose the Quick Pickled Apples from hardlikearmor. These a snap to make, assuming you have pickling spices on hand (I didn't, but am now ready to pickle anything!). The instructions were easy to follow, and the brine is just sensational. The maple/vinegar/star anise blend is lovely, and the Pink Lady apples were absolutely fantastic after a day pickling in the fridge. Still crisp, still apples, but with a nice tangy, spicy acid bite. Loved them! I enjoyed mine in a grilled cheese sandwich with sharp cheddar and sourdough wheat bread, and another night in an arugula salad with shaved Parmesan cheese. A keeper and a winner in my book! - cheesypennies
Makes 1 pint
- 1 cup water
- 1 cup white wine or champagne vinegar
- 1/2 cup maple syrup, plus additional if desired (grade B if you can find it)
- 1 1/2 teaspoons pickling spice
- 1/2 teaspoon kosher salt
- 2 largish Pink Lady apples
- 2-3 star anise pods
- Combine the water, vinegar, maple syrup, pickling spice, and kosher salt in a small to medium sauce pan. Bring to a boil, then reduce heat heat to low and cover and simmer for 8 to 10 minutes. Spoon out a small amount of the brine, allow to cool, and taste. If you want a sweeter pickle add more maple syrup, a tablespoon at a time.
- After you reduce the heat on the brine, wash and core your apples. Cut them in half (pole to pole), then cut each half into approximately 1/8th inch slices. Transfer the slices to a quart glass measure or similar sized bowl. Add the star anise pods to the bowl.
- Pour the brine through a strainer into the bowl with the apple slices, then cover and allow to come to room temperature. The apples will float, so I used my strainer to keep them submerged by covering the strainer and glass measure tightly with plastic wrap (see photo).
- Once they have hit room temperature, transfer them to a pint glass jar, layering them evenly around the perimeter. Transfer the star anise pods to the space left in the middle of the apples. Fill the jar with brine, and discard left over brine. Cover and refrigerate. They are good for at least a week in the fridge.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Maple Recipe
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about 1 year ago lorigoldsby
Looking forward to trying these with some pulled pork this weekend...do they need a day or two for the flavors to develop? Or good to go that day?
about 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
There good right away, but better after a day or 2.
about 1 year ago Midge
What a great idea to use maple syrup here. Love fruit pickles and yours are so pretty!
about 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, Midge! The apple color does fade over time, but the flavor improves so it's a good trade-off. I might try using a redder apple next time. I love Pink Lady's and had some on hand when I made this.
about 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Delicious! You turned me on to pickled fruit big time with your prunes. These sound wonderful as well.
about 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, 5&S! These are much more pickly and less candyish than the prunes.
about 1 year ago Droplet
These sound really good. My dad makes a similar thing. If you have time to wait you can also try pickling them whole, but I love how neatly you arranged your slices in the jar :)
about 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, Droplet! I'm not always good at delayed gratification, but whole apples sound lovely, especially with some tiny ones!
about 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
I'll bet these are wonderful, and look forward to making some. Look like a great snack.
about 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Thank, boulangere! If you like tangy & sweet, you'll like them.
about 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Oh, these sound yummy, hla.
about 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Thank you, mrsL!
about 1 year ago aargersi
Abbie is a trusted source on General Cooking.
These look delicious! I am hunting for things to take on a vegan picnic this weekend and these sound perfect.
about 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, aargersi! They are definitely vegan
about 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
I love pickled fruit also, this is great. I bought some pickled seckle pears recently and it was so good. Apples are a wonderful idea.
about 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, sdebrango! I bet this would be good with some firm pears, too.