In A Pickle
Quick-Pickled Apples and Pears
An easy, adaptable recipe for apples and pears that are sweet, salty, and ready to liven up a variety of meals
Obsessed with pickles? So are we. In a new regular feature, I’m exploring different ways of making this delicious fridge staple so you can enjoy seasonal produce all year round.
This is a purposefully low-key recipe, borne from what was already in my kitchen. So, you may feel free to do the same with your own ingredients. The cloves and cardamom are the first thing you could kick out — replace them with peppercorns, cinnamon sticks, fennel seeds, coriander seeds, chili flakes, citrus peel, or if you’re stuck just leave them out altogether. Salt and sugar are pretty crucial to the proceedings, though you could use golden caster sugar or raw sugar instead of plain. The vinegar can be messed around with — apple cider vinegar obviously dovetails nicely with the apples themselves, but I had a greater quantity of white vinegar in the pantry, hence my proportions. Wine vinegar or white balsamic would also be lovely here. You can use all pears or all apples, and need hardly any of either to fill a jar — or if you’re overloaded with fruit you can double this to make a huge batch.
