Quick Pickled Apples

April 9, 2010

This might sound completely weird, but I promise they are delicious.  These would be great served with pork; we added them alongside our Easter ham.  They definitely have some bite, but I really liked this Rachael Ray-inspired side.

You will need:

  • 2 green apples
  • 1/2 lemon
  • 1/2 medium red onion, very thinly sliced
  • 1/4 c fresh dill, chopped
  • 1 t salt
  • 1/3 c sugar
  • 1 1/2 c cider vinegar
  • 7 fresh bay leaves
  • 1/2 t whole black peppercorns

Then you…

  1. Combine the vinegar, bay leaves, peppercorns, salt and sugar in a small pot over medium heat on the stovetop. Heat until the sugar is dissolved.
  2. Meanwhile, quarter the apples, and cut out the core.  Slice very thin.
  3. Put the apples in a tall, sealable container.  I used a medium Ziploc Twist n’Lock container.
  4. Add the lemon juice, the onions, and dill.
  5. Pout the hot vinegar mixture over the top.
  6. Let stand about 20 minutes, shaking the container occasionally to continue mixing.


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