Refrigerated Pickled Apples

Refrigerated Pickled Apples

In India apples come second only to bananas in consumption. Even after producing 2 million tonnes of apples every year, imported, exotic apples is a major business. That is the part of existential crisis of the fruit lover. The waiting for the seasons.

Apple is the fleshy fruit from this deciduous tree in the rose family.The modern apple has developed from wild ancestors in central Asia. Advancement in plantation techniques have made the fruit a major cash crop worldwide. The trees are generally grafted from root samples. They could be genetically modified to serve the purpose of cooking, manufacturing of cider and obviously eating them raw.

pickled apples

Why Pickle those Apples

When apples are in season, they set the market abuzz with their fragrance and simple vibrant presence. Overeating often takes you of taste to a saturation point. In presenting you with certain tip or recipe, our efforts are always invested in innovation and ingenuity. In the following extract you will find recipe for pickled apples.

The preparation involves resting the cored, sliced apples in a vinegar and brine solution. The seasoning consists of a very mild flavor of nutmeg and a hint of ground cloves. Ginger helps in balancing out the acidity of the pickling solution. For optimal fermentation and avoiding fungal growth, the pickle needs to be kept in the refrigerator.

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Dried Ginger

 Ingredients Needed  

  • 4 apples, cored and sliced. (Apples may be green or red, preferably sour)
  • 1 cup water
  • 1 cup plain vinegar
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground fried ginger
  • 1/2 cup lemon juice
  • 1/2 cup sugar

 Procedure for Preparation

  • Peal core and slice the apples.
  • Add lemon juice to the apples and toss them up thoroughly. Keep the apples aside in an air tight pickling jar.
  • Add all the rest of the ingredients in a pot and bring to a boil. Heat the pickling solution over a low flame until the sugar dissolves.
  • Pour the pickling solution slowly into the jar and allow it to cool down to room temperature.
  • Ensure that the jar is airtight. Seal the jar secured and let it rest in a refrigerator for a week.  


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