Lately I’ve been dreaming about relishes, condiments, toppers, cheese tray accruements and the like. Quick pickles–or refrigerator pickles–are a great way to bring some zing to seasonal flavors and then, of course, they can be used in any number of ways.
So I decided to quick pickle a batch of gala apples that just came into season. I chose balsamic vinegar because of its sweet syrupy flavor from pressed grapes. I had heard that real balsamic vinegar had such a nice sweetness to it that you’d want to pour it over ice cream. The juniper berries in these pickles bring in soft citrus and floral flavors, with a piney-woodsy flavor from the rosemary and spice from the black peppercorns. If you have a hard time tracking down juniper berries, check in the bulk section at your local natural foods store. 
Pickled Apples in Balsamic
- Total Time: 25 minutes
- Yield: 1 quart 1x
Description
Savor autumn apples by quick pickling them in a sweet balsamic with shallots. Perfect for salads, cheeseboards, or even on top of a burger.
Ingredients
- 3 cups sliced gala apples
- 1 cup sliced shallots
- 1 teaspoon juniper berries
- 1 teaspoon black peppercorns
- 1 small sprig of rosemary
- 1 cup balsamic vinegar
- 1/2 cup honey
- 1/2 cup water
- 1 teaspoon pickling salt
Instructions
- Cut apples into quarters and remove their seeds and core. Slice into 1/4 to 1/3 inch slices, depending on your preference.
- Slice shallots into 1/4 inch slices.
- In a medium saucepan, combine balsamic vinegar, honey, water, and pickling salt. Bring to a simmer over medium heat, stirring until the honey and salt are dissolved.
- Add the juniper berries, black peppercorns, and rosemary to the saucepan. Simmer for an additional 5 minutes to infuse the flavors.
- Place the sliced apples and shallots into a clean, heatproof jar.
- Pour the hot vinegar mixture over the apples and shallots, ensuring they are completely submerged.
- Allow the mixture to cool to room temperature, then cover and refrigerate for at least 24 hours before serving to allow the flavors to meld.
Notes
For best results, use fresh gala apples. If juniper berries are hard to find, check the bulk section of natural food stores. These pickles can be stored in the refrigerator for up to two weeks. Serve them on salads, cheese boards, or as a unique burger topping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 11g
- Sodium: 50mg
- Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Frequently Asked Questions
What type of apples work best for this pickling recipe?
Gala apples are recommended for their sweetness and crisp texture, but you can also experiment with other varieties like Fuji or Honeycrisp.
How long should I let the pickled apples sit before using them?
Allow the pickled apples to sit in the refrigerator for at least 24 hours to fully develop their flavors.
Can I substitute juniper berries with something else if I can’t find them?
If you can’t find juniper berries, you can omit them or try adding a touch of citrus zest for a similar bright flavor.
DO you have any idea on headspace to can these?