Zesty Citrus Pickled Apples: A Delicious Fall Salad Topping

Citrus Pickled Apples are a super simple fridge recipe that uses citrus fruit juices and fall flavored spices for the brine. It's a delicious way to make the most of your apple harvest!

Citrus Pickled ApplesPhoto byThyme of Season

These cold pickled apples are an awesome way to add a kick to seasonal dishes, and they can be used in so many different ways! They are tasty extras in salads, toppings on sandwiches, and great addition to holiday cheese board goodies.

Best Apples for Pickling

You can pickle any type of apple. However, the best apples for picking are firm apples such as granny smith, pink lady, gala, or jazz apples. They are dense so they don't absorb as much of the brine, giving them a light hint of flavor, while remaining firm and crisp.

We used Pink Lady apples in this recipe. They are ideal for pickling since they're super firm and have a nice, dense texture. We really enjoy their tangy flavor! Another bonus is that they don’t brown quickly when you cut them. So, you can relax and enjoy making this sweet apple pickle recipe without worrying about any browning. Once you add them to the citrus brine, they will remain their natural, beautiful, crisp and vibrant color.

We chose to cold pickle these apples because we created them for our Fall Bounty Salad and we wanted them to remain crispy and crunchy with a hint of fall vibe and flavor. If we used a traditional pickling method and pickled the apples by submerging them in a hot brine over the stove, they would cook a bit and become soft. And that is not the texture we were going for.

What is Cold Pickling?

Cold pickling, also known as refrigerator pickling or quick pickling, is a method of preserving vegetables or fruit in a brine of vinegar, water, salt, and sugar. The pickled vegetables or fruit are then stored in the refrigerator, and they can be eaten in a few days or kept for few weeks.

Here are some things to know about cold pickling:

• No canning required: Cold pickled vegetables or fruit don't need to be canned because they are kept refrigerated.
• No special equipment: Cold pickling doesn't require special equipment or sterilizing jars.
• Cold pickled vegetables or fruit don't develop the same deep flavor as fermented, but they can be eaten after just a few days in the brine.
• Keeps vegetables or fruit crisp: Keeping them cool helps them retain their crunchy texture.

Ingredients You'll Need

To make these delicious citrus pickled apples, you'll need the following ingredients:

• 2 apples (preferably firm varieties like Pink Lady or Granny Smith)
• Juice of 2 lemons
• Juice of 1 lime
• Juice of 1 orange
• ½ cup water
• 1-2 tablespoon brown sugar
• ¼ teaspoon salt
• ¼ teaspoon cinnamon powder
• ¼ teaspoon ginger powder
• ¼ teaspoon all spice powder

Step-by-Step Recipe Guide

Step 1: Prepare the Apples
Start by washing and slicing the apples into quarters. Remove the core and seeds from each quarter. Leave the skin on for added texture and color. Cut them into thin wedges.

Step 2: Create the Cold Brine
In a medium bowl combine the lemon, lime and orange juice, water, brown sugar, salt, cinnamon, ginger powder, and all spice. Mix well.

Step 3: Pickling the Apples
Place the apples into a jar with a sealable lid. Pour the cold brine over the apples making sure they are all submerged in in the brine. Seal the jar.

Step 4: Store and Enjoy
The citrus pickled apples will be ready to enjoy after sitting for at least 24-48 hours, and they can be stored in the refrigerator for up to a week to 10 days.

Serving Suggestions

Citrus pickled apples can be enjoyed in many creative ways. Add them to a cheese platter for a burst of flavor, use them as a tart element in salads, substitute them for pickles on your favorite sandwich, or simply enjoy them as a unique and tangy snack. The citrus notes from the orange, lemon, and lime blend perfectly with the spices, creating refreshing and exciting fall flavors. Try them on our Kale Salad with Pickled Apples. Citrus Pickled Apples is available to Print and Save as PDF, if you would like to save this recipe for later.