This Pickled Apples Recipe Will Electrify Your Taste Buds

Try this surprising preparation for the fall fruit as a side or a sandwich topper.

Also in Reader's Digest Magazine October 2013

This Pickled Apples Recipe Will Electrify Your Taste BudsLucas Zarebinski for Readers Digest
Yield: 1 qt.

Ingredients • 1 large seedless (English) cucumber, unpeeled • 1 tbs. kosher salt • 2 large firm and sweet apples (such as Crispin, Rome, or Braeburn), unpeeled, cored, and halved • 2 medium shallots • ¼ jalapeño pepper • ¾ cup cider vinegar • ½ cup water • ½ cup granulated sugar • 1 cinnamon stick • 1 star anise pod


1. Prep cucumber: Cut off ends and discard; slice cucumber very thinly crosswise (using mandolin if possible). Put slices in colander; toss with salt. Let sit 20 minutes; rinse and drain. 2. Meanwhile, thinly slice apples, shallots, and jalapeño crosswise (using mandolin if possible). Transfer to bowl; set aside. 3. In small bowl, whisk together vinegar, water, and sugar until sugar dissolves. Add cinnamon stick and anise pod; stir. Pour over apple mixture. Add cucumber and toss; let mixture sit at least 30 minutes, stirring occasionally, before serving. Refrigerate up to 2 weeks in mason jar or airtight container. Recipe courtesy of the U.S. Apple Association

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