Heavenly Apples
Preserves • European
Description
One of the most successful recipes for pickled apples: a perfect balance of acidity, spiciness, and sweetness thanks to the precise proportions of apple cider vinegar, hot pepper, and cane sugar. If you can't find heavenly apples, use regular-sized apples, but make sure they are firm and sweet-tart. Cut them into wedges, halve them, or leave them whole if the size of your pickling container allows. You'll end up with not only a genius appetizer for everything but also an outstanding ingredient for salads—just add a couple of these apples to any mix of green salads, roast beef, duck breast, or smoked chicken and see how appetizing and festive the salad turns out. Small heavenly apples can be beautifully used in New Year's tartlets and canapés. This recipe was shared with us by a chef from a popular American restaurant.
Ingredients
- Paradise apples 0 lbs
- Star anise 3 pieces
- Ground clove 4 pieces
- Salt 0 oz
- Green peppercorns 0 oz
- Raw cane sugar 15 oz
- Apple Cider Vinegar 5 fl oz
- Water 0 qt
Step-by-Step Guide
Step 1
Wash the apples, trim the stem and tail.
Step 2
Pierce each apple with a toothpick in several places.
Step 3
Prepare the marinade. Bring the water to a boil, add salt, vinegar, cane sugar, cloves, pepper, and star anise.
Step 4
Submerge the apples in the boiling marinade and cook for 2 minutes.
Step 5
Transfer the heavenly apples to a colander.
Step 6
Cool them down using ice water.
Step 7
Fill clean half-liter jars with the apples.
Step 8
Pour in the marinade, having removed the star anise beforehand.
Step 9
Sterilize for 20 minutes.
Step 10
Then seal the prepared jars.
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