Quick Pickled Apples

You've probably quick pickled onions, or maybe even cabbage, but have you ever made quick pickled apples? Pickled in apple cider vinegar with warming spices like cinnamon, black pepper, cardamom and star anise, these are a delicious fall condiment, perfect for adding to sandwiches, charcuterie boards, salads and more.

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We love making quick pickles (did you know you can make them with just about any vegetable?). It's so easy to whip up a quick batch (it usually only takes about 10 minutes!) and they typically last for about a month in the fridge.

Apples are perfect for quick pickling – they're crisp, crunchy and pair perfectly with apple cider vinegar and warm spices. We use cinnamon, star anise, cardamom, allspice, peppercorns and mustard seeds.

We use apple cider vinegar (a natural pairing here!), but you can also use distilled white vinegar if preferred.

Sugar is essential for balancing out the flavor (otherwise they will be too vinegary). We like to use honey for flavor, but regular or brown sugar will work, too. You could even use maple syrup for a stronger flavor profile.

If you would prefer to go lighter on spices, use one less cinnamon stick, just one star anise, and 2 cardamom pods.

Step-by-step instructions

Add the apple cider vinegar, water, honey, salt, peppercorns, mustard seed, cinnamon sticks, whole star anise, cardamom and allspice to a pot over medium heat. Heat and stir until the honey is dissolved and the mixture is hot, but not boiling. Remove from heat and let cool to room temperature.

The key to this recipe is to thinly slice the apples (¼-1/8-inch thick). It's important that they are all the same thickness. Instead of using a knife, we find it so much easier to use this Zwilling Z-Cut Slicer Attachment that fits right on top of our Fresh & Save Bowls! (Just make sure to use a cut resistant glove for safety.)

Add the apple slices to a large bowl, container or large jar (you'll need something with a lid). We use our Zwilling Fresh & Save Vacuum Seal Bowls for anything meal-prep related! The vacuum seal keeps food fresh for up to 5x longer, and I love that you can prep and store food in the same bowl. (Fewer dishes to clean is always a bonus!)

Pour the brine over the apples, making sure they are covered. Place the lid on top and seal. Store in the refrigerator.

They're ready to use as quickly as a few hours later, but you can keep them stored in the fridge for up to a month.

Uses for Quick Pickled Apples

Our favorite use is to add them to a sandwich with whole grain mustard, white cheddar cheese, turkey and arugula. Such a delicious fall lunch! (It's especially good paired with our roasted red pepper sheet pan soup.)

They also make a great addition to salads, grain bowls, charcuterie boards or just for snacking. Quick pickled apples pair particularly well with cheddar, gouda or brie.

Chop them up and add to chicken or tuna salad for extra zing. You can also use the pickling brine in vinaigrettes and marinades for extra flavor!

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