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
Units
Scale
- 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