pickled apples

photo by Jennifer Johnson 

Pickled apples add a nice acidic bite to sandwiches or a salad.

1 cup water
3/4 cup white wine vinegar
1/2 cup sugar
1 tablespoon pickling spice
1/2 teaspoon kosher salt
2 medium apples (Gala, Pink Lady)

  1. In a small saucepan, heat water, vinegar, sugar, pickling spice, and salt over low heat, stirring until sugar dissolves. Increase heat and bring to a boil. Remove from heat and set aside.
  2. Wash, core, and slice apples. Place apples in sterilized jar.
  3. Pour brine through a strainer into a large measuring cup. Pour liquid over apples. Loosely place lid on jar and allow to cool completely to room temperature. Once cooled, tighten lid and transfer to refrigerator to allow flavors to develop before using. Once opened, apples are best within 1-2 days.

Makes approximately 1 pint.

cook’s note: The apples will float as they pickle so it’s best to gently shake the jar around a little as they cool down so that all of the apples get coated in liquid.