Apple Pickles Recipes

INDIAN FRESH APPLE PICKLE

Steps:

• Wash apples, cut in quarters and core. Slice into thick batons about 1/2-inch thick by 1 1/2 inches long, and place in medium bowl.
• Add salt, cayenne and turmeric and mix well.
• Warm 1 tablespoon sesame oil in a small skillet over medium heat. When oil is hot, add mustard seeds and cook until they begin to pop, about 1 minute. Turn off heat and stir in asafoetida, then add contents of skillet to bowl. Add remaining sesame oil and lime juice and mix well. Leave 15 minutes for flavor to infuse. Store refrigerated up to 3 days.

APPLE REFRIGERATOR PICKLES

Steps:

• Place the water, cider vinegar, sugar, allspice, clove, nutmeg, and ginger into a small saucepan, and bring to a simmer over medium-high heat, stirring until the sugar dissolves.
• Meanwhile, toss the sliced apples with the lemon juice, and pack into two sterilized 1 quart canning jars with lids and rings. Pour the boiling syrup over the apples, and affix the lids and rings.
• Allow the jars to stand at room temperature until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Place in the refrigerator, and wait 1 week before opening.

QUICK AND EASY PICKLES

Steps:

• Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place the dill sprigs in amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.
• Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
• The pickles will last for up to a few weeks.

CINNAMON APPLE RING PICKLES FROM SCRATCH

Steps:

• Day 1:.
• Combine cucumbers, pickling lime, and 8 1/2 quarts of water in a large, non-aluminium pot. Let soak for 24 hours.
• Day 2:.
• Remove pickles from lime water. Rinse 3-4 times until water runs clear. Put pickles in ice water and soak 3 hours. Drain. Combine vinegar, food coloring, and alum and simmer in a large pot. Add pickles and enough water to cover. Simmer for 2 hours. Do not boil. Drain pickles and discard mixture. Combine remaining ingredients less one cup sugar and bring to a boil. Pour over pickles. Let stand 24 hours.
• Day 3:.
• Drain mixture, but do not discard. Add remaining cup of sugar and bring to a boil. Pout over pickles. Let stand 24 hours.
• Day 4:
• Drain mixture, but do not discard. Bring to a boil. Pack pickles in jars. Pour mixture over pickles and seal jars.