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Pickled Apples

Pickled Apples.

Pickled Apples anyone?

The polyhphenols present in apples help to reduce the fluctuations of blood sugar, which is particularly important for people suffering from diabetes.

Pickled Apples

Pair this with the benefits of consuming acetic acid, present in vinegar and we’re definitely on for a winner.

Apples are also rich in iron and can be used to help treat anaemia, however, I always find that the season isn’t long enough, especially for the number of apples we produce at the restaurant.

Pickled apples are usually on the menu for the rest of the year when there aren’t any in season.

How To Make Pickled Apples:


How To Make Pickled Apples:

  1. Thinly slice the apples horizontally through the core, from bottom to top (ideally on a mandolin) to give you discs of apple. Place them in a bowl and toss them with enough salt so that each individual disc has a light covering of salt. Leave for a minimum of 1 hour.
  2. Meanwhile, add the vinegar & sugar to a saucepan and place on a gentle heat.
  3. Add the spices to a frying pan and, on a medium heat, toast them until they start to lightly smoke. Be careful not to burn them. Immediately add them to the vinegar pan.
  4. Bring the vinegar to a gentle simmer and remove from the heat. Allow to cool to room temperature.
  5. Pour the excess liquid off from the apple bowl, and then transfer the apple discs into a sterilized Kilner.
  6. Cover with the vinegar & seal. Leave for 2 days before serving.

Pickled Apples

Recipe and recipe photography by Sarson’s 

What do you think of this Pickled Apple recipe?

Fancy trying it?

Pickled Apples

You might also like this recipe: Beetroot And Lovage Pickled Eggs.


One response to “Pickled Apples”

  1. This sounds interesting Claire. I wonder how you’d serve them? xx Maria

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