These quick pickled apples are tangy and crisp and can be made in no time. Great for burgers, sandwiches, salads and bbq, I make these often. This recipe only takes 20 minutes and you can eat the apples within an hour of refrigerating!
Ingredients you will need for quick pickled apples.
2 pink lady apples
How to make quick pickled apples:
Begin by washing and thinly slicing two small Pink Lady apples. Alternatively, Granny Smith apples can be used for a more tart flavor.
Use a sharp knife to cut 1/8-inch slices, or if available, a mandolin for even thinner slices (exercise caution as mandolin blades are sharp)
Subsequently, cut each apple slice in half and place them in a heat-safe glass bowl or jar. In a small pot, combine champagne vinegar, water, salt, and sugar, bringing the mixture to a boil.
Stir until everything dissolves completely. Remove the pot from heat once the ingredients are fully dissolved and well incorporated.
Gently pour the hot liquid over the apples, allowing them to cool for a few minutes before doing so. While these pickled apples can be enjoyed after an hour in the fridge, the flavors meld best when refrigerated for a day.
I love to use these pickled apples for ground pork smash burgers. They are packed with flavor! Give them a try on a salad, along side some brisket or pull pork, or on a charcuterie board.Print
- 2 small pink lady apples
- 1/2 cup champagne vinegar
- 1/2 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- Wash and slice apples into 1/8″ slices using a knife or mandolin.
- Place remaining ingredients for the pickled apples in a small pot and bring to a boil.
- Allow liquid to cool down after a boil for 5 minutes and the pour hot liquid over apples that have been placed in a mason jar, or heat safe glass bowl.
- Let the pickled apples come to room temperature and refrigerate. Apples are ready in an hour but best after 24 hours.
- Prep Time: 20 mins
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