Sauces & Sides
These pickled apples are good with pork or hot smoked mackerel.
Prep time: 20 mins
Cook time: 10 mins
Makes: Enough to fill a 750ml Kilner jar.
120g light brown sugar
1 tsp salt
500ml cider vinegar
1 cinnamon stick
1 tsp whole allspice berries
2 whole cloves
½ tsp Szechuan peppercorns or black peppercorns
1 star anise
1 bay leaf
Approx 700g apples
To make the Willy’s Pickled Apples…
- Dissolve the sugar and salt in the Willy’s Apple Cider Vinegar in a pan over a medium heat.
- Add the spices and bay leaf, increase the heat and simmer for 10 minutes or so. Remove from the heat.
- Core and peel a couple of apples and slice into 2mm slices. Add to a Kilner jar and just cover the fruit with the spicy Willy’s Apple Cider Vinegar. Repeat with the remaining apples, adding them gradually to the container, and cover in Willy’s Apple Cider Vinegar.
- Eat the Willy’s Pickled Apples from two hours later, and within a fortnight.
This Willy’s Apple Cider Vinegar recipe is adapted from a Telegraph recipe written by Mark Diacono, which can be found here https://www.telegraph.co.uk/recipes/0/pickled-apples-recipe/