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Pickled Apples

Makes: 3 cups


● 2 cups Pink Lady apples, sliced thin on mandoline
● ½ cup white wine vinegar
● ½ cup apple cider vinegar
● 1 cup water
● 4 tbsp maple syrup
● 2 tbsp brown sugar
● 2 tsp kosher salt
● 1 tsp whole cloves
● 2 star anise pods
● 2 cinnamon sticks


Divide the sliced apples into 2 pint-sized wide-mouth airtight glass jars, leaving ¼ inch of headspace at the top of each jar. In a medium saucepan over medium-high heat, add the vinegars, water, maple syrup, brown sugar, salt, cloves, and anise pods, and stir to combine. Bring the pickling liquid up to a boil and simmer for 2 minutes, until the salt and sugar dissolves. Remove the pan from the heat.
Pour the hot brine over the apples, equally distributing the pickling spices into each jar. Maintain the ¼ inch of headspace at the top of the jar. Add a cinnamon stick into each jar. Screw the lids onto the jars and allow the jars to cool to room temperature. Transfer the jars to the refrigerator and let them sit for a minimum of 48 hours before eating. The longer you leave your pickles to brine, the stronger the flavor will be.