Advertisement
  • Newsletters
  • Subscribe
Chatelaine Kitchen

How to make quick pickled apples

Turn fresh autumn apples into a crisp, spiced pickle overnight.
Quick pickled apples are like magic in a grilled cheese sandwich. Quick pickled apples are like magic in a grilled cheese sandwich.

Fall is almost here, and farmers markets are starting to bring in all our autumn favourites. While the days of jarring passata and tree-ripened peaches are on their way out, the abundance of produce available can keep you preserving well into the season. And—as it turns out—juicy apples make a mean pickle! Crisp and spiced, these tart apple slices will keep you coming back for more. Bonus: Quick-pickling and fridge storage gives you full-on flavour without the added effort required for shelf-safe canning.

Quick-pickled apples

Ingredients

  • 2 medium crisp apples, such as ida red or northern spy, cut into slices
  • 1 cup cider vinegar
  • 1 cup water
  • 1/2 cup brown sugar
  • 2 cinnamon sticks
  • 1/2 tsp salt
  • 1/4 tsp ground ginger

Instructions

  • FILL a 1-litre mason jar with apple slices.
  • COMBINE cider vinegar with water, sugar, cinnamon, salt and ginger in a medium saucepan over high. Stir until sugar dissolves and mixture is hot. Pour over apple slices, close lid and refrigerate overnight. Keeps well for up to two weeks.

Related: 
Preserving 101: It's always canning season
Preserving 101: Recipes, tips and tricks to get you started
How to preserve tomatoes

Advertisement

The very best of Chatelaine straight to your inbox.

By signing up, you agree to our terms of use and privacy policy. You may unsubscribe at any time.

Advertisement
Advertisement
Copy link
The cover of the Chatelaine Summer 2025 issue, featuring a pink drink with a paper straw.

Subscribe to Chatelaine!

In our Summer 2025 issue, we get real about what sex is like after 40. Plus, living together after divorce, our favourite beauty products of the year and 17 incredibly summery recipes, from ceviche to sour cherry cobbler.