- 1 pound medium apples, cored (2 apples)
- 1/2 cup water
- 1/2 cup honey
- 1/2 cup white wine vinegar
- 3 whole star anise
- 3 cardamom pods
- 2 cinnamon sticks (3 inches)
- 1 teaspoon kosher salt
- 1 teaspoon whole allspice
- 1 to 2 bay leaves
- 1 teaspoon whole peppercorns
- With a mandoline or vegetable peeler, cut apples into very thin slices. Place apples in a 1-quart jar. In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over apples. Cover and refrigerate overnight.
Pickled Apples Tips
How else can you cut the apples?These apples mimic a slaw texture after pickling. Thin sticks or fairly thin wedges could work—experimentation is key! Keep in mind that too-large pieces might give you an unusual crisp bite.
How can you serve pickled apples?So many ways! Serve your pickled apples with a sheet-pan pork supper, as a side with homemade sauerkraut and sausage or as an addition to a fruit and cheese board.
How long will pickled apples last?Store these quick pickled apples in the refrigerator for up to 2 weeks. Good luck not eating them all before then!
—Rashanda Cobbins, Taste of Home Food Editor
1/4 cup: 36 calories, 0 fat (0 saturated fat), 0 cholesterol, 25mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 0 protein.