Insert an Apple – That’s How it Works

Pickling apples – a simple recipe

If the apple harvest is plentiful, you can pickle the fruit and thus preserve it.

  • For one kilo of apples, you need one liter of water, 150g of sugar, a vanilla pod, a stick of cinnamon, and three tablespoons of lemon juice. You will also need a mason jar of the appropriate size.
  • Peel the apples, remove the core, and cut the fruit into even wedges.
  • Prepare the stock for the pickled apples in a large saucepan. Add the water, the lemon juice, the pulp of the vanilla pod, and the cinnamon stick to the pot. Boil everything together. Then let it simmer gently for about five minutes over a reduced heat.
  • Meanwhile, you can put the apple slices in the mason jar. It is best to rinse this out with boiling water beforehand. By the way, the pieces of apple should lie close together in the glass.
  • Then fill the brew into the mason jar. The apples should be completely covered. You can then close the jar and cook the apples for half an hour either in the pot or in the preserving machine.
  • If you want to pickle apples in alcohol, boil 125ml lemon juice with 100g of sugar. Pour the brew over the prepared apples in the preserving jar and fill up with one liter of Calvados.
  • You do not have to boil down this variant, you just have to leave it for at least four weeks.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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