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


  • 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


  • 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.

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


Get Chatelaine in your inbox!

Our very best stories, recipes, style and shopping tips, horoscopes and special offers. Delivered a couple of times a week.