PICKLED LADY APPLES
Pickled Lady apples not only are decorative but also serve as bracing companions toricher dishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 12
Steps:
- Prick apples in a few spots with a skewer. Bring vinegar, sugars, water, salt, cinnamon sticks, allspice berries, cloves, bay leaf, and peppercorns to a boil in a medium saucepan, stirring until sugar dissolves.
- Add apples, and return to a boil. Reduce to a simmer, cover, and cook until a paring knife inserted in center of an apple meets slight resistance, about 8 minutes. Stir in cranberries, transfer to a bowl, and let cool. Cover, and refrigerate for at least 8 hours (or up to 1 month). Serve pickled apples cold or at room temperature.
APPLE REFRIGERATOR PICKLES
I was trying to come up with a way to use up a bunch of apples we had in our fridge. Eventually I decided to just pickle them refrigerator-style. This is the result.
Provided by Angel_1988
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT2h22m
Yield 16
Number Of Ingredients 9
Steps:
- Place the water, cider vinegar, sugar, allspice, clove, nutmeg, and ginger into a small saucepan, and bring to a simmer over medium-high heat, stirring until the sugar dissolves.
- Meanwhile, toss the sliced apples with the lemon juice, and pack into two sterilized 1 quart canning jars with lids and rings. Pour the boiling syrup over the apples, and affix the lids and rings.
- Allow the jars to stand at room temperature until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Place in the refrigerator, and wait 1 week before opening.
Nutrition Facts : Calories 86.6 calories, Carbohydrate 21.4 g, Fat 0.4 g, Fiber 1.6 g, Protein 0.3 g, SaturatedFat 0.2 g, Sodium 3.3 mg, Sugar 18.3 g
QUICK PICKLED ONIONS AND APPLES
Provided by Rachael Ray : Food Network
Categories condiment
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Quarter the apples then cut away core and thinly slice. Add them to a medium bowl, douse them with a little lemon juice and add the onions and dill.
- In a small pot over medium heat add the vinegar, bay leaves, peppercorns, salt and sugar. Stir and heat until the sugar has completely dissolved. Pour evenly over the apples and let stand 20 minutes, turning occasionally. Serve or cover and refrigerate until ready to use.
EASY PICKLED APPLES
Provided by Taste of Home
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- With a mandoline or vegetable peeler, cut apples into very thin slices. Place apples in a 1-quart jar. In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over apples. Cover and refrigerate overnight.
Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 0 protein.
PICKLED APPLES
Make and share this Pickled Apples recipe from Food.com.
Provided by Mysterygirl
Categories Dessert
Yield 21 apples, 4 serving(s)
Number Of Ingredients 9
Steps:
- Take ripe, hard, sweet apples.
- Peel evenly, and if the apples are perfect leave them whole, otherwise cut into quarters.
- To a peck of apples take about two quarts of vinegar and four pounds of sugar, half an ounce of mace, half an ounce of cloves and the same amount of allspice, all unground, one teaspoonful of mustard seed, a few pepper grains and a little salt. Heat the vinegar and sugar together until it boils, skim well, put the spices into a thin muslin bag and add to the vinegar, then put in the apples.
- Place over the fire, and stew slowly until the apples are soft. Then take out the apples, let the vinegar boil down and pour over the fruit; cover and put away.
Nutrition Facts : Calories 2379.6, Fat 4.1, SaturatedFat 0.9, Sodium 38.2, Carbohydrate 592.5, Fiber 25.8, Sugar 552.3, Protein 3.3
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QUICK PICKLED APPLES | YES, YOU CAN PICKLE THAT! | STEMILT
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3.9/5 (20)Total Time 20 minsCategory SideCalories 88 per serving
- Combine water, vinegar, maple syrup, pickling spice, and kosher salt in a small to medium sauce pan. Bring to a boil, then reduce the heat to low; cover and simmer for 8 - 10 minutes.
- Wash apples, core them if desired (no need to peel them). Transfer the slices to a quart sized bowl. Add star anise pods and cinnamon sticks to the bowl with the apple slices.
- Pour the brine through a strainer into the bowl with the apple slices, then cover and let come to room temperature. The apples will float - to keep them submerged, set a smaller bowl inside on top of the apple slices and wrap the two bowls tightly with a layer of plastic wrap. This should keep the apples submerged.
- Once they have cooled to room temperature, transfer the apple slices, cinnamon sticks, and star anise pods to a pint sized glass jar. Fill the jar with brine, and discard any left over brine. Cover and refrigerate. They are good for 2-3 weeks in the fridge.
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