Pickled Apple Rings- Putting Up with ErinPickled Apple Rings- Putting Up with Erin

Apples!! Guys.. it’s apple season. I remember as a kid visiting the apple cidery in See Canyon south of San Luis Obispo, CA. Specifically, I remember how cold the apple press room was. Pretty much every summer from that first school field trip till I moved away from the Central Coast my dad and I would frequent the various orchards searching and hoping for the tartest green apples. I’m not sure if you’ve noticed, but I’m kind of a nut about pick your own (PYO) farms. Last summer was the first time since college that I went apple picking… not surprisingly I went a teensy lot overboard (apple sauce, apple pie filling, port apple cranberry sauce, apple pie turnovers, apple chutney). Knowing that I had pretty damn big shoes to fill after last year, and because I was milking the last bit of tomato season, I was pretty OK with holding off on apples as long as I could this year… 2 weeks.

      

On our way back from Common Ground Country Farm two weekends ago for some reason (probably because a friend posted photos of PYO apple pies) I got the bug to do some picking. Terison Apple Orchard located in Cumberland, ME was a little (OK a lot) out of the way, but I figured why not… “we can pick a bushel of apples in 30 minutes right?”. When we arrived there wasn’t really any sort of official farm stand just two guys on the other side of the road loading up an old pickup truck. Had I not asked if we were in the right place we would have missed it. $15 for a half bushel (I’m really glad we didn’t go with the full bushel), and we were the only two people in the orchard. With an overwhelming selection of Cortland and Macintosh apples I was excited to say the least. You present me with a scenic spot and I end up doing ridiculous yoga inversions… you give Keith more than one round thing and he will start juggling. I found this old Apple Machine last weekend at an antique mart in Newburyport, MS. I knew that not only did it interest me in a creepy way, but also that it would make my apple canning season a whole LOT easier… SOLD!

Pickled Apple Rings- Putting Up with Erin

Pickled Apple Slices

Yield: 6 pints

Ingredients

  • 10-14 apples (peeled, cored, sliced)
  • 5 cups white sugar
  • 3/4 cup apple cider vinegar
  • 3 cups water
  • juice of 1 lemon
  • 2 Tbsp whole cloves
  • 6 cinnamon sticks
  • 1 inch piece of ginger (chopped)

Instructions

  1. In a large-sized, non-ionized pot combine all ingredients but apples. Bring to a boil and cook for 3 minutes.
  2. Add 2 cored, sliced, peeled apples to each hot, clean large mouth pint jar.
  3. Ladle brine ingredients over apples leaving approx.1/4 inch headspace.
  4. Wipe rims, apply lids and rings (finger tight) and then process jars in hot water bath for 12 minutes. Remove canner from heat and let jars remain in hot water bath for 5 minutes (this will help prevent syphoning).
  5. Remove jars from canner and let cool on a folded towel for 12-24 hours.
  6. Store jars in a cool, dry place for at least a week before serving. Shelf life up to 1 year.


14 responses to Pickled Apple Slices

    • Hi Tanya- these pickled apples are really sweet, so I’d probably eat them on top of granola or oats. That being said they’d probably be really good as a holiday dinner side dish too.

  1. Thanks for the Recipe Erin. We’re trying it out tonight.
    3/4 What of Apple Cider Vinegar? I assume it’s 3/4 Cup.
    That’s a lot of Sugar. Looks to be more than what a “Heavy” syrup would consist of. But we shall see when the final product is revealed.
    – Jason

  2. They look great! It reminds me of a recipe that my grandma used to make except she will use smaller apples from our tree and pickle the entire thing with the peel on. I can’t wait to try it! Thanks for posting it!!!

  3. Just opened the first batch I made using this recipe as a guide. I didn’t have a fancy peeler/corer/slicer but just cut up the apple in 1/2 inch slices. I put all the spices in a cheese cloth to make pouring the syrup easier and cut the sugar back to 3 cups as I don’t like things overly sweet. I Also didn’t have fresh lemons so used 1 1/2 TBSP of concentrate instead. Turned out divine! I’ve been eating the apples straight out of the jar they are so good!

  4. Hi Erin,
    I was reading all the comments and wondering, do you leave the spices in the brine (and in the jars of apples) or leave them behind in the pot? Your pictures seem to have some cute little cloves peeking out of the jars.

  5. Question, once the apples have gone through the canning process do they brown at all or do they retain a whitish appearance? Thank you…

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