You can pickle anything…even fruit! I usually throw apple slices into my spring salads for an added crunch, but I thought I’d put a twist on that this week by pickling them.
Note: These are refrigerated pickles, they are not shelf stable and must be stored in the fridge.
What you need:
- 2 apples
- 2 cups apple cider vinegar
- 2 cups water
- 1/4 cup sugar
- 2 tbsp salt
- 1 clean jar with lid
- Optional spices: whole peppercorn, whole allspice, any whole spices
Slice or chop the apples. Meanwhile, heat the rest of the ingredients on the stove until the sugar has dissolved. Let cool.
Fill your jars with the apples and then pour the pickling liquid over to cover. Let everything cool, then close with the lid.
Simply wash your spring greens and make a salad…use the pickled apples for as long as they last!
Here are some other Pickling Recipes:
Pickled Radish or Carrot would also be lovely additions to your pantry.