Tart apples are sliced and left in a vinegar brine to make an unusual but tasty winter pickle. Serve them as a refreshing side with red meat and fried foods.
Wash the green apples, remove the cores, and slice them thinly.
Pack the apple slices tightly into sterilized jars with the cinnamon stick.
Bring the water, vinegar, and salt to a boil, stirring until the salt dissolves. Remove from the heat and let the brine cool until lukewarm.
Pour the lukewarm brine over the apples until they are covered. Seal the jar and leave it to ferment in a cool place for 10 days to 2 weeks.
Important: Transfer the sliced apples to jars right away because they brown quickly when exposed to air. Sterilize the jars. Those sensitive to vinegar should consume these pickles cautiously.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
