Easy Pickled Apples

Total Time

Prep/Cook Time: 15 min. + chilling

Makes

8 servings

Ingredients

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

Directions

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

Nutrition Facts

1/4 cup: 36 calories, 0 fat (0 saturated fat), 0 cholesterol, 25mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 0 protein.

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