In an attempt to pickle something slightly festive in the spirit of Valentine’s Day (apples are red, pickled onions turn pink-ish…?), I tested out an original recipe for pickled apples and red onions. This is the very first time I’ve pickled something with zero recipe guidance and I actually think they turned out pretty durned good. This apple and onion medley would be a delightful addition to a cheese plate; I’m also thinking about layering these into a killer grilled cheese. INSANE.
The best part of this recipe is you use up pretty much everything and the apple / onion / vinegar/ spice ratios are pretty forgiving – so just use whatever is on hand. Woop!
Pickled Apple & Red Onion Recipe
Makes 2 quarts and 1 pint
- 4 cups water
- 1 cup white vinegar
- 1/2 cup red wine vinegar
- 1/2 cup apple cider vinegar*
- 1/4 cup sugar
- 4 tsp kosher salt
- 2 tsp coriander seeds
- 2 tsp juniper berries (found in the spice aisle)
- 6 apples (I used Fuji)
- 1 red onion
*A lot of vinegars, I know. It’s only because I was about to run out of a few – you could do any combo here, as long as it’s 2 parts water to 1 part vinegar(s).
- Bring the water, vinegar, sugar, salt andspices to a boil until sugar and salt are fully dissolved. Set aside to cool.
- Core apples and thinly slice; slice onion as well – you can cut however you want. I halved the onion, sliced half circles and then quartered
- Pack apples and onions into each jar. You can alternate in layers for a pretty view.
- Cover the filled jars with the brine, making sure some of the whole spices make it into each jar.
- Let cool and cover with lids. Beauteous!
- Recommended use: give these at least 24 hours in the fridge; ready to eat with a cheese/snack plate or if you’re feeling crazy, in aforementioned grilled cheese.