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Pickled Apples Recipe

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This recipe for Pickled Apples, by , is from The Pugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Andrea Veatch-Pugh


1 pint canning jar (or several if you have lots of apples)
1-3/4 cups cider vinegar
1/2 cup water
1/2 cup sugar
1 tsp salt
2 tsp lemon juice
2-3 crisp apples peeled, cored, and sliced thin (or diced)
1/4 cup peeled & sliced ginger
5 black pepper corns
3 cardamom pods
1 whole star anise
3 cloves
1 dried hot pepper (or 1/4 tsp dried pepper flakes)

Layer the sliced (or diced) apples with the ginger in the canning jar alternating layers until it is almost filled.

In a sauce pan combine the cider vinegar, water, and lemon juice. Add the sugar, salt, pepper corns, cloves, anise, cardamom, and chili pepper and heat until simmering.

Pour the now boiling vinegar solution over the apples and ginger slowly so as not to spill any. Fill it to the top and then put on the lid.

There is no need to set them in a heat bath as the vinegar preserves them and cooking them too long will cause them to become soft. The result is better if they are crisp and crunchy.

Personal Notes:
Personal Notes:
This is a tart, sweet, spicy and intense flavor, sort of like mincemeat but way stronger. If you don't have ALL the spices it's not that big of a deal. Experiment. I've done it a few different ways. I'm thinking about adding orange peel and see how it does.




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