Pickled Honeycrisp Apples

Tuesday, October 01, 2019


This post is in partnership with Kroger. The content and opinions are all mine.

In my last post, we dove into the fall season with a warm apple cobbler topped with flaky pie crust. Continuing a celebration of apples in partnership with Kroger, I decided to pivot in a fun direction for my second post. Have you ever thought about pickling apples? Quick pickles are one of my favorite tricks in the kitchen and you can make them with just about any fruit or veggie. I love how the sweetness of Honeycrisp apples contrasts with tart vinegar, plus they still retain some of their crunch and the warm spices play in the background. Pickled apples make for a bright pop of acidity in salads and sandwiches, to serve alongside rich meats like pork, and would even be an interesting accompaniment to your next cheeseboard. Quick pickling is a super easy technique to follow, and all of the ingredients can be found at your local Kroger - your one-stop-shop this fall season!



Pickled Honeycrisp Apples
Adapted from Food 52

Ingredients:
½ cup rice wine vinegar*
½ cup water
¼ cup sugar, or more to taste
½ tsp Kosher salt
1 tbsp pickling spices
3 Honeycrisp apples
1 cinnamon stick

*Note: You can use white wine or champagne vinegar as an alternative. In agreement with the original recipe, I found apple cider vinegar to be too strong.

Active Time: 15 minutes
Total Time: 4 hours
Yield: 1 jar
Special Equipment: Small pot, fine mesh strainer, 1-quart mason jar or equivalent

The first step is to prepare a pickling brine. Combine the rice wine vinegar, water, sugar, salt, and pickling spices in a small bot. Bring the mixture up to a boil, then reduce the heat and simmer for a few minutes. Turn the heat off and allow it to cool off slightly while slicing your apples.


You don’t have to peel your apples unless you prefer them that way! I simply chopped off the sides of the apple, discarding the core, and then made ¼” slices. Fill up your mason jar with apple slices and the cinnamon stick. 


Next, strain the pickling brine into the jar, leaving the spices behind. 


Make sure the apple slices are submerged, and if necessary top them off with a little extra vinegar. Seal the jar and refrigerate for at least a few hours before enjoying the pickled apples. These will keep for a week in the fridge. 








You Might Also Like

0 comments