A number of weeks back my sister gifted me with a jar of Pickled Apple Slices. She always makes the neatest things. I had heard of pickled crab apples, but never of sliced pickled apples. I was very keen to try them.
They were delicious. A bit spicy. A bit tart. A bit sweet. I enjoyed eating them right out of the jar as a snack, they were so good. Before I knew it the jar was empty, and I had to make my own!
The recipe my sister used was one that she found on Constantly Cooking. They are very simple to make and are delicious as I said! The only drawback is that they are not shelf stable as they are not processed, but the recipe does only make three jars and they are so delicious that they will be eaten up in no time. I am not sure but what processing them might make the slices limp rather than crisp so I cannot really recommend that.
It is also very possible to make just one jar at a time by cutting the amounts of the ingredients given down by two thirds. That is what I recommend for the smaller family. If you are interested just message me and I can give you the smaller measures for yourself.
In any case, these are simple and delicious and something I just had to share with you! As a condiment for grilled cheese sandwiches, on a pickle tray, in salads, etc. You will not have any problem using them up, especially with the Holiday season just around the corner! They would also make great hostess gifts!
WHAT YOU NEED TO MAKE PICKLED APPLE SLICES
A few apples and some simple ingredients from your store cupboard and spice drawer. It's simple, really. These are so, so, so good!
- 2 cups (500 mL) cider vinegar
- 1 cup (250 mL) water
- 1 cup (200 g) white sugar
- 3 cinnamon sticks
- 3 whole star anise
- 2 tablespoons (28 g) coarse kosher salt
- 1 large or two small shallots
- 1/2 jalapeño pepper
- 1 rib celery
- 3 large, sweet apples (I used Honey Crisp)
- 3 sprigs fresh rosemary (each about 3 inches/7.5 cm in length)
I always have apple cider vinegar in my cupboard. It is useful for so many things. I recommend using either bottled water or boiled and cooled water for these to be on the safe side. I am not sure how chlorinated water will react with the vinegar and other things.
Just use plain granulated sugar. The cinnamon sticks and star anise can often be picked up in a bulk barn kind of store where you can buy as many or as few of things like this as you need. To buy them in individual jars is a bit expensive. I use star anise quite often when I am cooking pork or oriental dishes and at Christmas cinnamon sticks are a must have in my house!
Kosher salt is non-iodized and will not react to the vinegar the way iodized salt will. You can also use sea salt.
You can use a full jalapeno pepper if you like a lot of spice in your pickles. Most of the heat is in the seeds and ribs. I always wear gloves when I am working with hot peppers.
Use a good, crisp and sweet eating apple. I used Honey Crisp, but Gala are nice, Jonagold, Ida Reds, etc.
Fresh rosemary gives the nicest appearance and gives a slight herby earthy flavor to the pickled apples. Rosemary and apples are perfect partners.
HOW TO MAKE PICKLED APPLE SLICES
These are really a very simple make and oh so tasty when done. Prepare to fall in love with them! You don't have to make three jars; it would be simple to cut the recipe down to make just one if that is all you wanted or needed. Since they are not heat processed, they do need to be eaten up within a month of making.
Prepare your jars by washing and drying three, pint (2 cup/16 ounces/500ml) canning jars and lids. Set aside.
Stir the vinegar, water sugar and salt together in a small, non-reactive, saucepan. Add cinnamon sticks and star anise. Warm gently over medium heat until sugar and salt are completely dissolved, stirring occasionally.
Remove and reserve the cinnamon sticks and star anise, once the sugar and salt have dissolved. Transfer the brine to a large pitcher or measuring cup and place in the refrigerator to cool.
Peel the shallots and slice very thin. Trim the jalapeno, remove the core and seeds and slice very thin as well. Set aside.
Wash and trim the celery. Slice this very thin also. Wash the apples. Do not peel. them. Core and slice thinly.
Once you have prepared all of the fruit and vegetables, begin filling the canning jars in layers. Start with the cinnamon and star anise, then add a little bit of the shallot and jalapeno, followed by celery and apples, dividing the mixture as evenly as possible amongst the three jars.
When the jars are half full, tuck the rosemary sprig down one side, so that it is visible from the outside of the jar. This looks the prettiest.
Keep adding shallots, jalapenos, apples and celery until all three jars are packed as tightly as possible. (Depending upon the size of your apples, all the slices may not fit. Trim as needed.)
Once the jars are packed, carefully pour the cooled brine (it should be lukewarm) into the jars. It should cover everything completely. (You can top them up with a mix of two parts cider vinegar and one part water If you don’t have quite enough brine to fill them completely.)
As these pickled apples are not being processed in a hot water bath, theyMUST be stored in the refrigerator.
Leave to stand in the refrigerator for at least a day before eating and consume within a month of making for the best flavor.
I was surprised at how delicious these were! I don't know what I was expecting, but these were fabulous. The apples stayed nice and crisp and the flavor of these pickles was a delicious mix of spicy, sweet, and tangy with just a tiny bit of heat!
These would really be wonderful on a Holiday Buffet table of cold meats, cheeses and salads. They would also be a wonderful addition to a cheese tray!
Preserving is a great way of saving some of the bounty we bring into our homes. Sometimes they are things which we can preserve for a longer time and other times they are something which we need to eat up quickly like these pickled apples. Either way they are a lovely way to enhance an already delicious meal or to enjoy as a snack. Here are some others which I have made and enjoyed!
REFRIGERATOR BREAD & BUTTER PICKLES - A simple brine is made and poured over cucumbers and onions, along with a few seeds, in jars. The jars are then left in the refrigerator to "age" for a few weeks. These are lovely on a sandwich plate or even inside a sandwich. I also enjoy them right out of the jar!
DILL PICKLED GREEN BEANS - The recipe makes only four pints of pickled beans. They are lovely. Delicious. Crisp. Not too garlicky. With a tiny bit of heat and a lovely dill flavor. Beautiful on buffet tables and on the side of any meal. They do need to be processed in a water bath to keep them beyond a week or two.
SAME DAY SUMMER PICKLES - Three varieties of quick pickled vegetables. All crisp. All delicious. Cabbage and Fennel. Carrot and Radish. Beetroot and Horseradish. Cucumber and Dill. Perfect for a salad buffet. They do only make 2 servings a piece but could very easily be multiplied up to serve more. Colorful and delicious!
ñ’Yield: 3 Pint-sized jarsAuthor: Marie Rayner
Pickled Apple Slices
These are fabulously tangy, sweet, and delicious. They are great on their own as a snack, or on a cheese board with cheese, tucked into grilled cheese sandwiches, etc.Ingredients
- 2 cups (500 mL) cider vinegar
- 1 cup (250 mL) water
- 1 cup (200 g) white sugar
- 3 cinnamon sticks
- 3 whole star anise
- 2 tablespoons (28 g) coarse kosher salt
- 1 large or two small shallots
- 1/2 jalapeño pepper
- 1 rib celery
- 3 large, sweet apples (I used Honey Crisp)
- 3 sprigs fresh rosemary (each about 3 inches/7.5 cm in length)
Instructions
- Prepare your jars by washing and drying three, pint (2 cup/16 ounces/500ml) canning jars and lids. Set aside.
- Stir the vinegar, water sugar and salt together in a small, non-reactive, saucepan. Add cinnamon sticks and star anise. Warm gently over medium heat until sugar and salt are completely dissolved, stirring occasionally.
- Remove and reserve the cinnamon sticks and star anise, once the sugar and salt have dissolved. Transfer the brine to a large pitcher or measuring cup and place in the refrigerator to cool.
- Peel the shallots and slice very thin. Trim the jalapeno, remove the core and seeds and slice very thin as well. Set aside.
- Wash and trim the celery. Slice this very thin also.
- Wash the apples. Do not peel. them. Core and slice thinly.
- Once you have prepared all of the fruit and vegetables, begin filling the canning jars in layers. Start with the cinnamon and star anise, then add a little bit of the shallot and jalapeno, followed by celery and apples, dividing the mixture as evenly as possible amongst the three jars.
- When the jars are half full, tuck the rosemary sprig down one side, so that it is visible from the outside of the jar. This looks the prettiest.
- Keep adding shallots, jalapenos, apples and celery until all three jars are packed as tightly as possible. (Depending upon the size of your apples, all the slices may not fit. Trim as needed.)
- Once the jars are packed, carefully pour the cooled brine (it should be lukewarm) into the jars. It should cover everything completely. (You can top them up with a mix of two parts cider vinegar and one part water If you don’t have quite enough brine to fill them completely.)
- As these pickled apples are not being processed in a hot water bath, they MUST be stored in the refrigerator.
- Leave to stand in the refrigerator for at least a day before eating and consume within a month of making for the best flavor.
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