Quick Pickled Apples Recipe on Food52 (2024)

FAQs

What do pickled apples taste like to eat? ›

Briny, tart and a little bit sweet, these fall-spiced apples can add flavor and spark to an otherwise heavy, rich, one-toned dish.

The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight. So for example, 200g vinegar, 100g water, 50g sugar and 25g kosher salt (again, you can scale this up or down!).

Pickling is the process of food preservation by either anaerobic fermentation in brine or immersion in vinegar. Many types of fruit are pickled. Some examples include peaches, apples, crabapples, pears, plums, grapes, currants, tomatoes and olives. Vinegar may also be prepared from fruit, such as apple cider vinegar.

Some people find the flavors of Golden Delicious apples similar to Galas: sweet and crisp. They're also very aromatic and sturdy, making them great for eating out of hand or baking into an elegant apple tart.

The name? The Honeycrisp is hands-down the best tasting apple in the world. It has the perfect balance of tartness (a couple of notches less than a Granny Smith), and sweetness (milder than the Royal Gala but sweeter than a Red Delicious).

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

For quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination.

Use this BA-endorsed formula as a brine base for pretty much everything: Bring 1 cup distilled white vinegar, 2 Tbsp. kosher salt, 2 tsp. sugar, up to 2 Tbsp. spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan.

"Pickles are about vinegar and salt, not sweetness," says Perry. Yes, you should have some sugar, but be wary of recipes that call for more than a ¼ cup of sugar. Your brine should lean salty, not syrupy. If you just use vinegar in your brine, it will be way too sharp, warns Perry.

Key rules in pickling to remember:

Never alter vinegar, food or water proportions in a recipe or use a vinegar with unknown acidity.

Why do Jews dip apples in honey? ›

Honey, into which we dip apples is an expression of hope that sweetness will mark the lives of Jews in the coming year. Also, while honey is kosher, the bee, from which it comes, is not. Thus, honey is a sign of sorts that while we may be unworthy or impure, the prayers from our lips might be accepted as pure.

All-Purpose Quick Pickling Brine

Add your washed and sliced produce, packing the jar tightly. In a medium saucepan, bring the water, vinegar, salt and sugar to a boil. Remove from heat and carefully pour into pickling jar until all contents are submerged. Close the lid on the jar tightly.

Beyond the classic cucumbers, other fruits and vegetables that work well for pickles include asparagus, beets, bell peppers, blueberries, cauliflower, carrots, cherries, fennel, ginger, grapes, green beans, mushrooms, onions, parsnips, peaches, peppers, radishes, ramps, rhubarb, strawberries, squash, tomatoes, turnips, ...

Commonly pickled foods include cucumbers (pickles), onions, beets, carrots, and various fruits and vegetables. Pickling typically results in a tangy, acidic flavor and crisp texture. The pickling solution may also include herbs, spices, or sugar for additional flavor enhancement.

Pickling — also called "brining" — is a way of preserving food by fermenting it in vinegar or a saltwater solution called "brine." The word “pickle" actually comes from the Dutch word pekel, which means "brine." The acetic acid in vinegar or the lactic acid produced by brine gives the pickle its salty, sour taste.

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

Apple cider vinegar has a sour, vinegary taste with bright notes of sweet cooked fruit. You can brighten up salad dressings, chutneys, soups, or braising liquids with a tablespoon of apple cider vinegar or use it as a pickling agent to yield a sweeter flavor profile than white vinegar or red wine vinegar.