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
FILED UNDER: apples
