Pickled Apples Recipe
This pickled apples recipe uses vinegar, sugar, and warm spices to create a sweet-tart preserve you can keep in a jar. You’ll gently heat the pickling syrup to dissolve the sugar, then pour it over firm apples and chill until the flavor settles. It’s handy with desserts, cheese boards, or alongside roasted meats.
Ingredients
Ingredients
Step-by-Step Method
Prep the apples
Wash the apples. For better pickling, keep the skins on and prick each apple a few times with a toothpick.
Heat the pickling syrup
In a pot, combine vinegar, sugar, mace, cloves, allspice, mustard seeds, peppercorns, and salt. Warm over medium heat, stirring until the sugar dissolves, then simmer gently for 5–8 minutes.
Pack the jar
Place the apples into a clean jar, snug but not crushed. If you like, tuck some of the spices between the apples.
Pour and cover
Pour the hot pickling liquid over the apples. Make sure the apples are fully submerged; give the jar a gentle tap or swirl to release air bubbles.
Chill to develop flavor
Let the jar cool to room temperature, then close and refrigerate. Wait at least 24 hours; the taste becomes more rounded after 2–3 days. Drain to serve.