Pickled apples piled on a pork chop. Sounds like the perfect topping. But, most people don’t think to pickle apples. The crisp texture and tart sweetness of a firm apple lends itself perfectly to pickling brine, yielding a refreshingly crisp, highly acidic fruit pickle. You can cold infuse the apple slices in pickling liquid for about an hour. Give it a try, alone with all the recipes from our episode 4 on Cook with Brooks.
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- 1.5 cups rice wine vinegar
- 1 cup white sugar
- 1 clove
- 1 bay
- 1 cup ice
- 3 apples, sliced
- Bring pickling liquid to a boil for 2 minutes. Remove from heat and add ice to cool.
- Once brine is cool, thin slice apples and add to brine.
- Place in refrigerator to pickle. In about in hour, give it a try and it will taste amazing.
The Host and Executive Producer, Steven Brooks, knows foods. With over 10 years experience as an Executive Chef for various local restaurants and Country Clubs in Northwest Arkansas, he has ...Read more about this chef..