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  • Elaine

Sweet and Sour Pickled Apples

Updated: Dec 15, 2021



These are πŸ™ŒπŸ™ŒπŸ™ŒπŸ™ŒπŸ™ŒAMAZING πŸ™ŒπŸ™ŒπŸ™ŒπŸ™ŒπŸ™ŒπŸ™ŒπŸ™ŒπŸ™Œ!!!!!


Gala apple slices marinated in a sweet brine spiced with shallot, jalapeΓ±o, cinnamon, celery, rosemary and star anise. It’s like a crunchy bite of mulled cider.


Its a refrigerator pickle, not processed, so it keeps fresh about 2-3 months. I intend to make them at peak apple season every October, enjoy through the holidays and as gifts. (No reason why they cannot be made year round either!!)


The Recipe:

4 Cups Cider Vinegar

2 Cups water

2 cups white sugar

4 Tablespoons pickling or kosher salt

6 cinnamon sticks

6 whole star anise

4 shallots

1-2 jalapeΓ±o pepper

2-3 ribs tender celery hearts

6 large Gala or other sweet apple

6 long sprigs of rosemary


Sterilize 6 pint jars and plastic refrigerator lids.

In a pot over medium heat, stir together vinegar, water, sugar, salt, anise, cinnamon sticks. When sugar and salt dissolve, remove cinnamon sticks and star anise and set aside. Transfer the brine to a pitcher and refrigerate to cool to just luke warm temperature.


While brine is cooling, thinly slice jalapeΓ±o (discard seeds and pith), and shallots. Slice the celery on a diagonal.

Do not peel the apples. Cut them into four pieces, trim the cores, then slice into thin crescents.


Fill the canning jars by placing the cinnamon sticks and star anise, and about 1/2 the jalapeΓ±o, celery and shallot in the jars, distributed equally.



Add the apples and then the rosemary sprig along a side when halfway up. Add the rest of the spices at 1/2 way as well.


Once the jars are packed up, pour the lukewarm brine over all. Seal and refrigerate.

These should cure a day or two for full flavor; will keep in the fridge about a month.

The brine makes a nice vinegar for a salad dressing too!




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