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 (450 g) sliced gala apples
- 1 cup (150 g) sliced shallots
- 1 tsp juniper berries
- 1 tsp black peppercorns
- 1 small sprig of rosemary
- 1 cup (240 ml) balsamic vinegar
- 1/2 cup (120 ml) honey
- 1/2 cup (120 ml) water
- 1 tsp 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