5 (2)


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.


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