+
5 (2)

Category: Sides

Quick pickled apples

Quick pickled apples
Glenn Koenig / Los Angeles Times

White wine vinegar, water, honey and spice. I was more than a little curious as I gently simmered the ingredients over the stove. The aroma, at first richly fragrant and sweet with notes of cinnamon, allspice and vanilla, finished with ... Read more

Total time: 25 minutes, plus refrigeration time | Makes a generous quart
  • 1 cup white wine vinegar
  • 1 cup water
  • 1 cup honey
  • 2 sticks cinnamon
  • 1 tablespoon whole allspice berries
  • 1 teaspoon salt
  • 1 whole nutmeg, cracked
  • 1 vanilla bean, split
  • 1 1/2 pounds sweet/tart apples such as Braeburn or Gala

Step 1In a medium saucepan, combine the white wine vinegar, water and honey, and bring to a boil. Reduce the heat and add the cinnamon, allspice, salt, nutmeg and split vanilla bean. Cover and simmer gently for 8 to 10 minutes to marry the flavors.

Step 2While the liquid is simmering, core and quarter the apples (they do not have to be peeled). Slice each quarter lengthwise into one-fourth-inch-thick slices and place in a nonreactive bowl.

Step 3After the liquid has simmered, remove it from the heat and pour the hot liquid and spices over the apples. Weight the apples down using a heavy plate so they stay submerged in the liquid.

Step 4Refrigerate the apples for at least a day to give the flavors time to develop. The pickles will last, refrigerated, for up to 2 weeks.

Each of 16 (1/4 cup) servings:
Calories 53; Protein 0; Carbohydrates 14 grams; Fiber 3 grams; Fat 0; Cholesterol 0; Sugar 10 grams; Sodium 38 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Wild rice stuffing
Wild rice 'stuffing' with butternut squash, toasted hazelnuts and pomegranate seeds
Wilton's corn cakes with nasturtium butter
Guy Savoy's lentil ragout with black truffles