“Piquant” Pickled Apples
“Piquant” apples are an unexpected savory preserve in which sweet fruit is marinated with bell pepper, garlic, and parsley. It sits on the line between sweet and savory, closer to a vegetable salad than a dessert, and works well next to meat or potatoes.
The interesting part is how the sugar flexes. Use 200 g for sweet apples and up to 350 g for tart ones so the marinade comes out balanced every time. The garlic and parsley give the dish the very “piquant” edge it’s named for. Keep the cooking short: 10 to 20 minutes is enough for the wedges to soften while holding their shape.
Worth knowing: use firm, not overripe apples, since soft varieties dissolve into mush in the marinade. The brine uses 6% vinegar, close to standard US white vinegar, so measure it accurately. Sterilize the jars, and after sealing, turn them upside down and wrap them until fully cool. Note the water is given by weight: 750 g is about 3 cups. That flip-and-wrap step is a simple but reliable insurance the preserve will keep.
Part of Eastern European cuisine — 34 more recipes in the section.
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Ingredients
Instructions
Cut the apples into wedges, removing the cores.
Cut the bell pepper into thin strips, finely chop the garlic, and mince the parsley.
Bring 750 g of water to a boil, add the salt, sugar, vegetable oil, parsley, and bell pepper.
Pour in the vinegar and, as soon as the marinade returns to a boil, drop in the apple wedges.
Cook for 10-20 minutes.
Pack into sterilized jars, seal, and wrap up.
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