Applepolozza is almost over ~ Pickled Apples

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Last night I was browsing the web for any new idea on apples.  I am getting down to the last of them and wanted to make sure that there was nothing else out there I wanted to try.  Low and behold I came across a pickled apple recipe.  What pickled apples?  Oh, my lord, I had to try it, right?  If you know me, I love pickled anything AND I will pickle anything.  I mean goodness gracious, this was common sense that I just had to give this a try.  No brainer.

I played around with the recipe because the one I found online was just too darn sweet sounding for my liking.  Just like watermelon rind pickles, I do not want them too sickly sweet and I like a bit of heat. 



I made my brine with water, apple cider vinegar, sugar, lemon juice, cinnamons and whole cloves and brought it a boil. 



I picked some of the nicest granny smith apples that I had left.  Twelve to be exact.  I took them outside to the apple peeler corer thingie that Scott had attached to a stainless steel table for me and went to town.



I sprayed them with lemon juice.  Again I am so happy I thought of doing this trick because it saves you so much lemon juice.



I came back in and cut them to make half slices and put the slices into my sterilized jars.  Some jars I put 2 slices of jalapenos.



After trying to pack them tight I ladled in my brine.

All jars went into the water bath canner.

Pickled Apples (makes 6 pints)

Ingredients
  • 12 Apples of your choice
  • 3 Cups water
  • 3-5 Cups sugar- depending on taste
  • 2 C apple cider vinegar
  • 2 T lemon juice
  • 3 cinnamon sticks broke in half
  • 2 whole cloves
  • 1 jalapeno sliced
Directions
  • Peel and slice apples spraying with lemon juice
  • Add all other ingredients to a pot and bring to boil.
  • Add apple slices to your sterilized jars.
  • Add brine to jars leaving 1-inch headspace, making sure at least 2 slices of jalapenos are in each jar,
  • Do not put the cinnamon sticks or cloves into the jars.
  • Place lids and rings on your jars.
  • Water bath can for 15 minutes and take off heat and allow to cool 5 minutes.
I made 2 versions of these.  One I did with 5 cups of sugar and the other with 3 cups.  I can not wait for 6 weeks to pass to give them a try.  There were a few jars that I did not put jalapenos in but I thought that the hint of heat was a nice addition.  

I personally see myself just eating them cold out of the jar but I can also see them good on a relish tray or even on a toasted bagel with some cinnamon cream cheese.  I am sure there will be lots of ways to enjoy them.  Now I just have to sit and be patient.

I promise to update you all when I have opened a jar.  

As always feel free to comment and tell me what you think.

Enjoy!!

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