Paper-thin apple slices under a hot honey and white wine vinegar brine with star anise, cardamom and cinnamon. Ready overnight; kept in the fridge.
Untested: not yet made in this kitchen. It is part of the collection’s pickled batch and is adapted from the source named in the Notes.
Ingredients
- 1 pound medium apples (about 2), cored
- ½ cup water
- ½ cup honey
- ½ cup white wine vinegar
- 3 whole star anise
- 3 cardamom pods
- 2 cinnamon sticks (3 inches)
- 1 teaspoon kosher salt
- 1 teaspoon whole allspice
- 1–2 bay leaves
- 1 teaspoon whole peppercorns
Directions
Key ingredients
Allspice · Cinnamon · Honey · Salt
- Cut the apples into very thin slices with a mandoline or vegetable peeler and put them in a 1-quart jar.
- Bring the water, honey, vinegar, star anise, cardamom, cinnamon, salt, allspice, bay leaves and peppercorns to a boil in a saucepan.
- Carefully ladle the hot liquid over the apples.
- Cover and refrigerate overnight before serving.
Notes
Source Adapted from Val Goodrich, “Easy Pickled Apples,” Taste of Home (marked tested by its test kitchen).
Storage A refrigerator pickle: up to 2 weeks, per the recipe card. (The headnote says “weeks”; the card’s figure is used.) This is not a canning recipe.
Serving A bright, sharp foil for rich, hearty dishes. Thin sticks or wedges work too; very large pieces stay crisp.
The photo The photograph is Taste of Home’s own photo of this recipe.