A few slices of pickled apples add much-needed brightness and acidity to any rich, hearty dish.
Easy Pickled Apples Recipe photo by Taste of Home

The easiest way to add a huge pop of brightness to your meals is with a few slices of our pickled apples. Briny, tart and a little bit sweet, these fall-spiced apples can add flavor and spark to an otherwise heavy, rich, one-toned dish. They’re so easy to throw together, the hardest part is having the patience to let them soak overnight. Once the eight-hour timer dings, these pickled apples can be used immediately, and they’ll last in the fridge for weeks!

What are pickled apples?

Our pickled apples are a type of quick pickle, which means they are soaked in vinegar and spices for a speedy pickling effect, but they’ll only keep for a few weeks since they’re not fermented like true pickles.

In this recipe, very thinly sliced apples are soaked in a pickling liquid made from vinegar, a sweetener, a tiny bit of salt and a bunch of whole spices. After soaking overnight in the fridge, the apples are ready to be eaten. The vinegar soak leaves them with a new tart, sour, autumn-spiced flavor that beautifully cuts through rich dishes like short ribs, brisket, slow-cooker pot roast and beef stew.

Ingredients for Pickled Apples

  • Apples: The best type of apple to use for this pickled apples recipe is Pink Lady, but you can use any firm apple like Cortland, Granny Smith and Honeycrisp.
  • Honey: A little bit of honey goes a long way in sweetening up these apples! Buy your favorite type of honey, or whatever fits your budget right now.
  • White wine vinegar: We love that white wine vinegar is stronger than most types of vinegar. It really packs a punch flavor-wise, which makes it great for pickling!
  • Spices: A big blend of whole spices creates an abundance of flavor in these pickled apples. Spicy peppercorns, warm cinnamon, bold cardamom, cozy allspice, bitter bay leaves and licorice-like star anise are expertly concocted for a complex flavor.

Directions

Step 1: Prepare the apples

Using a mandoline or vegetable peeler, cut the apples into very thin slices. Place the apples in a 1-quart jar.

Editor’s Tip: A mandoline can be extremely dangerous if not used with caution. Get to know general mandoline slicer safety before using one for this recipe.

Step 2: Create the brine

In a large saucepan, bring the water, honey, white wine vinegar, anise, cardamom, cinnamon, salt, allspice, bay leaves and peppercorns to a boil.

Step 3: Pour the brine over the apples

Carefully ladle the hot liquid over the apples in the jar.

Step 4: Refrigerate

Easy Pickled Apples Ft22 269706 F 0518 2 SseditTMB STUDIO

Cover the jar, and refrigerate the apples overnight.

Recipe Variations

  • Use a different vinegar: Champagne vinegar and cider vinegar are great swaps for white wine vinegar if that’s all you have on hand.
  • Swap for another sweetener: Not a fan of honey? Feel free to swap it out for maple syrup instead!

How long will pickled apples last?

Store these pickled apples in the refrigerator for up to two weeks. Good luck not eating them all before then!

Pickled Apples Tips

Easy Pickled Apples Ft22 269706 F 0518 3 SseditTMB STUDIO

How else can you cut the apples?

You can cut the apples into thin sticks or fairly thin wedges—experimentation is key! Keep in mind that too-large pieces might give you an unusual, crispy bite.

How can you serve pickled apples?

So many ways! Serve your pickled apples with a sheet-pan pork supper, pulled pork sandwiches, a grilled cheese, homemade sauerkraut and sausage, a fall salad or a fruit-cheese board.

Pickled Apples

These easy pickled apples are perfect alongside a pork entree or salad, or with a charcuterie cheese board. —Rashanda Cobbins, Milwaukee, Wisconsin
Easy Pickled Apples Recipe photo by Taste of Home
Total Time

Prep/Cook Time: 15 min. + chilling

Makes

8 servings

Ingredients

  • 1 pound medium apples, cored (2 apples)
  • 1/2 cup water
  • 1/2 cup honey
  • 1/2 cup white wine vinegar
  • 3 whole star anise
  • 3 cardamom pods
  • 2 cinnamon sticks (3 inches)
  • 1 teaspoon kosher salt
  • 1 teaspoon whole allspice
  • 1 to 2 bay leaves
  • 1 teaspoon whole peppercorns

Directions

  1. With a mandoline or vegetable peeler, cut apples into very thin slices. Place apples in a 1-quart jar. In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over apples. Cover and refrigerate overnight.

Nutrition Facts

1/4 cup: 36 calories, 0 fat (0 saturated fat), 0 cholesterol, 25mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 0 protein.