Keeping the Harvest – Pickling Apples
Did you know that you can pickle apples? Yes, you can, and pickled Ambrosia apples are delicious! Pickled Ambrosia apples can be enjoyed as a tasty snack, added to salads, or served alongside savoury dishes.
This is the following method we explore in our Keeping the Harvest series.
Here’s a list of ingredients you’ll need to pickle Ambrosia apples:
- Ambrosia apples
- Vinegar (apple cider vinegar or white vinegar)
- Pickling spices (optional)
Additionally, you’ll need the following equipment:
- Canning jars with lids
- Large pot for boiling water
- Canning rack or tongs for handling the jars
Gather your ingredients and equipment.
You’ll need Ambrosia apples, vinegar (such as apple cider vinegar or white vinegar), water, sugar, pickling spices (optional), salt, canning jars with lids, a large pot for boiling water, and a canning rack or tongs for handling the jars.
Start by washing the Ambrosia apples thoroughly under running water. Remove any stickers or dirt from the skin. You can peel the apples if you prefer, but leaving the skins on can add texture and flavour to the pickles.
Slice the Ambrosia apples into thin slices or bite-sized pieces, depending on your preference. Remove the core and seeds.
In a large pot, combine equal parts vinegar and water. Add sugar, salt, and pickling spices to the pot. The amount of sugar and salt can vary based on your taste preferences, but a typical ratio is around 1 cup of sugar and 1 tablespoon of salt per 4 cups of liquid. Adjust according to your desired sweetness and saltiness.
Bring the mixture to a boil, stirring occasionally to dissolve the sugar and salt. Let it simmer for a few minutes to infuse the flavours of the spices into the liquid.
While the pickling liquid is simmering, prepare your canning jars. Wash them thoroughly with hot, soapy water, and sterilize them by boiling them in water for a few minutes. Place the lids in a separate pot of simmering water to soften the seals.
Pack the sliced Ambrosia apples into the sterilized jars, leaving some headspace at the top. Pour the hot pickling liquid into the jars, ensuring that the apples are fully submerged. Use a non-metallic utensil to remove any air bubbles.
Wipe the rims of the jars with a clean cloth to remove any spills or residue. Place the lids on the jars and tighten the bands to finger tightness. Be careful not to overtighten.
Prepare a water bath canner by filling a large pot with water and bringing it to a boil. Using a canning rack or tongs, carefully lower the filled jars into the boiling water, ensuring they are fully submerged. Process the jars in the boiling water bath for the recommended time, typically 10-15 minutes.
After the processing time, carefully remove the jars from the water bath and place them on a towel or cooling rack. Allow the jars to cool completely. As they cool, you may hear a popping sound, indicating that the jars have been sealed properly.
Once the jars are cool, check the seals by pressing down on the center of the lids. If the lids do not flex and stay firmly sealed, the jars are properly sealed. Label the jars with the date and store them in a cool, dark place. Pickled Ambrosia apples can typically be stored for up to a year.
And that’s it! You’ve successfully pickled Ambrosia apples. Try experimenting with adding different herbs or spices to alter the flavour as you wish. Happy pickling!