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+ servings
Quick-Pickled Apples
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Quick-pickled apples have a wonderful sweet and sour flavor profile that takes on seasonal spices like clove and allspice beautifully. The flavor profile of pickled apples is incredible versatile – for variation. Create a spicier version with cayenne or chili powder or add bay and rosemary for a more herbaceous spin. 

These quick-pickled apples come together quickly, but need time to chill in the fridge. 

Recipe adapted from Good Decisions.
Recipe Type: Appetizer
Makes: 2 pints
Author: Elizabeth Stark, adapted from Good Decisions
  • 2 - 3 medium apples (select a crisp, flavorful variety like Jonagold, Honey Crisp, or Granny Smith)
  • 4 5-inch strips orange zest
  • 1/4 cup peeled and sliced young ginger root
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1/2 cup maple syrup
  • 1/2 teaspoon sea salt
  • 1 teaspoon whole cloves
  • 1/2 teaspoon white peppercorns
  • 1/2 teaspoon yellow mustard seed
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon allspice berries
  1. Core and slice apples into 1/8-inch thick half moons. Gently layer apples, ginger, and orange zest into two pint jars.
  2. Meanwhile, bring cider vinegar, water, maple syrup, and spices to a boil, then set aside to cool for 20 minutes.
  3. Carefully pour warm liquid over apples, being sure to include spices. Let cool unsealed at room temperature, then seal and refrigerate until apples are cold or up to 1 week.
  4. When serving, add whole spices and zest as a garnish. Taste the pickled ginger slices – if too spicy, discard.