Balsamic Pickled Apples & Shallots – a delicious recipe with gala apples, shallots, juniper berries, black peppercorn, rosemary, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut apples into quarters and slice away their seeds and core. Cut into 1/4 to 1/3 inch slices (depending on your preference; I prefer thicker slices . Cut shallot into 1/4 inch slices. Toss apples and shallots together in a medium-sized bowl.
2
I used a 1-quart mason jar for the pickling, but you can use any similarly sized jar or sealable non-reactive container. Add the slices to the jar, interspersing juniper berries and black peppercorn along the way. Place the rosemary sprig down the side of the jar once the apples, shallots, juniper berries, and black peppercorns are in place.
3
Heat honey, balsamic vinegar, water and salt in a medium saucepan over medium high heat. Bring to a boil and stir until the honey is completely dissolved, about one minute. Pour over apples and shallots in the quart jar, seal with the lid and let cool to room temperature. Once cool, place in the refrigerator and enjoy within a week.
198
kcal
Calories
50
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups sliced gala apples, 1 cup sliced shallots, skins removed, 1 teaspoon juniper berries, 1 teaspoon black peppercorn, and more.
Yes, Balsamic Pickled Apples & Shallots falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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