These quick pickled apples are bright, crisp, and ready in minutes. They add a sharp, sweet-tart contrast to burgers, sandwiches, salads, and barbecue. This simple recipe takes about 20 minutes to prepare and the apples are ready to eat after chilling for an hour, though the flavor improves after a day in the fridge.
Ingredients you will need for quick pickled apples.
2 small Pink Lady apples (or Granny Smith for a tarter result)
½ cup champagne vinegar
½ cup water
1 tablespoon kosher salt
1 tablespoon sugar
How to make quick pickled apples:
1. Wash the apples thoroughly. Using a sharp knife or a mandolin, slice the apples into thin 1/8-inch slices. If you used whole apples, cut each slice in half so the pieces are bite-sized.
2. Place the apple slices in a heat-safe glass jar or bowl so they will be ready to receive the hot brine.
3. In a small saucepan, combine the champagne vinegar, water, kosher salt, and sugar. Heat the mixture over medium heat and stir until the salt and sugar dissolve and the liquid comes to a gentle boil. Remove from heat.
4. Carefully pour the hot brine over the prepared apple slices so they are fully submerged. Let the jar or bowl sit on the counter for a few minutes to cool slightly, then cover and transfer to the refrigerator.
5. The apples can be eaten after about an hour, but they develop deeper flavor after resting 24 hours. Store in the refrigerator and use within a week for best texture and taste.
Serving suggestions: These pickled apples brighten grilled pork, brisket, or pulled pork, and add a lively crunch to sandwiches and burgers—especially pork smash burgers. They also work well on salads and charcuterie boards.
How to make quick pickled apples
5 from 1 review
- Total Time: 20 minutes
- Yield: 6
Ingredients
- 2 small Pink Lady apples
- ½ cup champagne vinegar
- ½ cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
Instructions
- Wash and slice apples into ⅛” slices using a knife or mandolin.
- Put the vinegar, water, salt, and sugar in a small pot and bring to a boil, stirring until dissolved.
- Allow the liquid to cool for about 5 minutes, then pour the hot brine over the apples in a heat-safe jar or bowl.
- Let the apples come to room temperature, cover, and refrigerate. They are ready in an hour but taste best after 24 hours.
- Author: Jordan Hanger
- Prep Time: 20 mins