Best Pickled Apples Recipes

PICKLED CRAB APPLES

Steps:

• Combine the vinegar, sugar, cloves and cinnamon in a large stainless-steelpan. Bring to a boil over high heat and stir until the sugar dissolves, about 3 minutes.
• Reduce heat to medium, add the apples, and cook until barely done, about 5-6 minutes.
• Using a slotted spoon, pack the apples into clean, dry jars with sealable lids. Laddle in the hot syrup to within 1/2 inch of the jar rims and cover.
• Store jars in a cool, dark place.

PICKLED APPLES

Steps:

• Take ripe, hard, sweet apples.
• Peel evenly, and if the apples are perfect leave them whole, otherwise cut into quarters.
• To a peck of apples take about two quarts of vinegar and four pounds of sugar, half an ounce of mace, half an ounce of cloves and the same amount of allspice, all unground, one teaspoonful of mustard seed, a few pepper grains and a little salt. Heat the vinegar and sugar together until it boils, skim well, put the spices into a thin muslin bag and add to the vinegar, then put in the apples.
• Place over the fire, and stew slowly until the apples are soft. Then take out the apples, let the vinegar boil down and pour over the fruit; cover and put away.

CIDER-ROASTED PORK LOIN WITH PICKLED APPLES AND CHILES

Steps:

• To make the pickled apples, in a small pot, combine 1/4 cup water with vinegar, sugar, allspice, coriander and salt. Bring to a simmer and cook, stirring, until sugar dissolves, 2 to 3 minutes.
• Put apples and jalapeños in a medium heatproof bowl or jar, and pour hot vinegar mixture on top. Let cool to room temperature and let pickle for at least 2 hours. (Mixture can be made up to 1 week ahead and stored in the refrigerator.)
• Rub pork all over with rosemary, fennel seeds, salt and pepper. Refrigerate, fat side up and uncovered, for at least 2 hours and up to overnight.
• Heat oven to 425 degrees. Place pork on a rimmed 11-by-18-inch sheet pan. Scatter apples, onion, garlic and cinnamon stick in an even layer around pork loin. Transfer baking sheet to oven rack, and add chicken stock, then carefully pour in cider (it's best to position pan in oven, then pour in liquid). You may not need all of the cider here. You can add more later as it roasts - stop if it threatens to overflow.
• Roast until pork reaches 135 degrees internally, 35 to 50 minutes. Keep an eye on the pork. If all the cider evaporates and baking dish starts to burn while the pork is cooking, add a splash more cider.
• Transfer pork to a cutting board, tent with foil, and let it rest for 10 minutes.
• Meanwhile, transfer roasted apples, onions and garlic to a serving platter (discard cinnamon sticks). Scrape jus and any golden bits from baking sheet into a small pot, and bring to a simmer (add a little more chicken stock if needed). Whisk in butter and a pinch of salt and cook until the sauce is reduced by about a third (you just want to thicken it up a bit), 3 to 7 minutes. Pour in any juices from the cutting board where the pork loin is resting.
• Slice pork and place on a serving platter, along with the roasted apples and onions. Drizzle some of the sauce and also some of the liquid from the pickled apples on top. Garnish with the rosemary, and serve with pickled apples and jalapeños alongside.

PICKLED LADY APPLES

Steps:

• Prick apples in a few spots with a skewer. Bring vinegar, sugars, water, salt, cinnamon sticks, allspice berries, cloves, bay leaf, and peppercorns to a boil in a medium saucepan, stirring until sugar dissolves.
• Add apples, and return to a boil. Reduce to a simmer, cover, and cook until a paring knife inserted in center of an apple meets slight resistance, about 8 minutes. Stir in cranberries, transfer to a bowl, and let cool. Cover, and refrigerate for at least 8 hours (or up to 1 month). Serve pickled apples cold or at room temperature.

LAYERED PICKLED HERRING SALAD WITH TART APPLES AND RED ONION

Steps:

• For cucumbers:
• Mix vinegar, water, sugar, pickling spice and salt in heavy medium saucepan; bring to boil, stirring until sugar and salt dissolve. Cool to room temperature. Place cucumbers in large glass bowl. Pour marinade over cucumbers. Cover; refrigerate overnight.
• For salad:
• Mix apples, red onion, sour cream and chopped dill in large bowl. Season to taste with salt and pepper.
• Using slotted spoon, remove cucumbers from marinade. Arrange half of cucumbers in bottom of 8 x 8 x 2-inch glass dish. Arrange half of radishes atop cucumbers. Spoon half of apple mixture over radishes. Arrange herring evenly atop apple mixture. Spoon remaining apple mixture over herring. Cover with remaining cucumbers, then radishes. Cover and chill salad 3 hours.
• Arrange lettuce leaves on platter. Spoon salad onto leaves. Garnish with dill sprigs, if desired, and serve.

PARSNIP PIEROGI WITH PICKLED RED CABBAGE AND SAUTEED APPLES

Steps:

• To make red-cabbage slaw, whisk together vinegar, sugar, and caraway seeds in a medium bowl. Toss in cabbage. Season with salt and pepper. Let marinate for at least 1 hour, or overnight.
• To make pierogi dough, whisk together egg, milk, sour cream, and 1/2 cup water. Stir in flour a little at a time until dough comes together. Turn out onto a lightly floured board, and knead until smooth and elastic, up to 10 minutes. Incorporate more flour if dough is too sticky. Cover dough with plastic wrap, and allow to rest for 1 hour.
• To make filling, place parsnips in a medium saucepan, and cover with cold, salted water. Bring to a boil, and simmer until tender, 20 to 25 minutes. Drain, and put through a food mill to puree.
• In a small saute pan, cook shallots in butter until soft, stirring occasionally, 1 to 2 minutes. Stir shallots into puree, and add nutmeg, salt, and pepper to taste. Remove from heat, and let cool slightly, then mix in horseradish and cheese.
• On a lightly floured board, roll out dough to 1/8 inch. Cut out circles using a 3 3/4-inch-round cutter. Set circles aside on a floured tray. Place a round tablespoon of filling on each circle. Lightly wet edges, fold over, and seal by pinching.
• To make sauteed apples, heat a medium sautee pan over medium-high heat. Melt butter, add apple slices, and toss to coat. Add sugar and toss again to coat evenly. Cook until brown, about 5 minutes.
• When ready to serve, bring a pot of salted water to a boil. Add pierogi, and cook for 5 minutes after they float to the surface; drain. Pierogi can be eaten right away or browned in a small amount of butter. Serve with red-cabbage slaw and sauteed apples.

QUICK PICKLED ONIONS AND APPLES

Steps:

• Quarter the apples then cut away core and thinly slice. Add them to a medium bowl, douse them with a little lemon juice and add the onions and dill.
• In a small pot over medium heat add the vinegar, bay leaves, peppercorns, salt and sugar. Stir and heat until the sugar has completely dissolved. Pour evenly over the apples and let stand 20 minutes, turning occasionally. Serve or cover and refrigerate until ready to use.

SHREDDED COLLARD GREENS WITH WALNUTS AND PICKLED APPLES

Steps:

• Make pickled apples:
• Quarter and core apples, then cut each quarter lengthwise into 1/8-inch-thick slices. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved. Add apples and return to a boil. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.
• Prepare nuts while apples chill:
• Toast walnuts in oil in a small skillet over moderate heat, stirring occasionally, until a shade darker. Cool nuts in oil. Transfer nuts to a cutting board with a slotted spoon, reserving oil. Coarsely chop 1 tablespoon nuts and finely chop remaining nuts.
• Prepare collard greens:
• Halve each collard leaf lengthwise with kitchen shears or a sharp knife, cutting out and discarding center ribs. Stack leaves and cut crosswise into 1/4-inch-wide strips. Transfer to a large bowl.
• Just before serving:
• Transfer all nuts and oil from skillet to collards and toss with 1/2 teaspoon salt and pepper to taste. Add apple slices, discarding pickling liquid and spices, and toss again.

PARSNIP PIEROGI WITH PICKLED RED CABBAGE AND SAUTED APPLES

Steps:

• To make red-cabbage slaw, whisk together vinegar, sugar, and caraway seeds in a medium bowl. Toss in cabbage. Season with salt and pepper. Let marinate for at least 1 hour, or overnight.
• To make pierogi dough, whisk together egg, milk, sour cream, and 1/2 cup water. Stir in flour a little at a time until dough comes together. Turn out onto a lightly floured board, and knead until smooth and elastic, up to 10 minutes. Incorporate more flour if dough is too sticky. Cover dough with plastic wrap, and allow to rest for 1 hour.
• To make filling, place parsnips in a medium saucepan, and cover with cold, salted water. Bring to a boil, and simmer until tender, 20 to 25 minutes. Drain, and put through a food mill to puree.
• In a small saute pan, cook shallots in butter until soft, stirring occasionally, 1 to 2 minutes. Stir shallots into puree, and add nutmeg, salt, and pepper to taste. Remove from heat, and let cool slightly, then mix in horseradish and cheese.
• On a lightly floured board, roll out dough to 1/8 inch. Cut out circles using a 3 3/4-inch-round cutter. Set circles aside on a floured tray. Place a round tablespoon of filling on each circle. Lightly wet edges, fold over, and seal by pinching.
• To make sauteed apples, heat a medium sautee pan over medium-high heat. Melt butter, add apple slices, and toss to coat. Add sugar and toss again to coat evenly. Cook until brown, about 5 minutes.
• When ready to serve, bring a pot of salted water to a boil. Add pierogi, and cook for 5 minutes after they float to the surface; drain. Pierogi can be eaten right away or browned in a small amount of butter. Serve with red-cabbage slaw and sauteed apples.