These Red Hot Cinnamon Pickled Apple Rings are sweet, tangy, and ruby-red with nostalgic cinnamon candy flavor. A festive refrigerator pickle perfect for holiday dinners and charcuterie boards!
These Red Hot Cinnamon Pickled Apple Rings are sweet, tangy, beautifully ruby-red, and bursting with nostalgic cinnamon candy flavor. Crisp apple rings simmer in a warm spiced brine made with Red Hots candies, cinnamon sticks, apple cider vinegar, and sugar, creating a sweet-and-sour treat with a gentle spicy kick. The candies melt into the brine and dye the apples a gorgeous jewel-red, making these rings as stunning as they are delicious.
This old-fashioned recipe is a beloved holiday tradition in many families, and for good reason. Served alongside roasted pork or ham, tucked onto a charcuterie board, or enjoyed straight from the refrigerator as a festive fall snack, these cinnamon apple rings bring color, sweetness, and a little fire to any table.
Let’s dive into everything you need to know to make these ruby-red, cinnamon-spiced pickled apple rings at home.
Why You’ll Love These Red Hot Cinnamon Pickled Apple Rings
There’s so much to love about this nostalgic holiday recipe:
Stunning ruby-red color. The Red Hots candies melt into the brine, dyeing the apples a rich, festive red that looks beautiful on any table.
Nostalgic cinnamon candy flavor. The warm, spicy-sweet flavor of Red Hots gives these apples a distinctive, old-fashioned taste.
Perfect sweet-and-sour balance. Apple cider vinegar and sugar create a tangy-sweet brine that makes these rings a unique side dish.
Great with savory meats. Their sweet, tangy, cinnamon flavor pairs beautifully with roasted pork, ham, and turkey.
No canning required. As a refrigerator pickle, this recipe skips the water bath canner and specialized equipment.
Makes a lovely holiday dish. These rings are a colorful, conversation-starting addition to holiday meals and appetizer platters.
Ingredients You’ll Need
Here’s a breakdown of what goes into these ruby-red pickled apple rings and why each ingredient plays a role.
For the Apples
- 4 medium firm apples, such as Granny Smith or Honeycrisp — Firm, crisp apples hold their ring shape best during cooking; tart Granny Smith apples balance the sweet brine beautifully.
- 4 cups cold water — Used with lemon juice to keep the apple rings from browning while you prepare the brine.
- ¼ cup lemon juice — Helps prevent the sliced apples from turning brown.
For the Cinnamon Pickling Brine
- 2 cups apple cider vinegar (5% acidity) — Forms the tangy base of the brine and gives the apples their pickled character.
- 2 cups granulated sugar — Provides the sweetness that balances the vinegar and gives the brine a syrupy body.
- 1 cup water — Dilutes the vinegar slightly so the brine isn’t overly sharp.
- ½ cup Red Hots cinnamon candies — Melt into the brine, adding spicy cinnamon flavor and the signature ruby-red color.
- 2 cinnamon sticks — Add warm, aromatic cinnamon flavor that deepens as the apples sit in the brine.
- ½ teaspoon ground cinnamon — Reinforces the cinnamon flavor throughout the brine.
- ¼ teaspoon ground cloves — Adds a warm, slightly pungent spice note.
- ⅛ teaspoon salt — Enhances and balances all the sweet and spicy flavors.
- A few drops red food coloring, optional — Deepens the red color if you want a more vivid, jewel-toned finish.
How to Make Red Hot Cinnamon Pickled Apple Rings
This recipe comes together on the stovetop with a short simmer and a chilling period. Here’s exactly how to make it.
Step 1: Prepare the Apples
Wash and dry the apples. Remove the cores using an apple corer, then slice them into rings approximately ¼ inch thick. Keep the peels on for attractive red-edged rings.
Step 2: Prevent Browning
Place the apple rings in a large bowl with 4 cups cold water and the lemon juice. Toss gently to coat and let them sit while preparing the brine.
Step 3: Make the Cinnamon Brine
In a large saucepan, combine the apple cider vinegar, sugar, water, Red Hots candies, cinnamon sticks, ground cinnamon, cloves, and salt.
Step 4: Dissolve the Candies
Heat over medium heat, stirring frequently until the sugar and cinnamon candies dissolve completely. Bring the mixture to a gentle boil, then simmer for 3–5 minutes until fragrant and evenly colored.
Step 5: Add the Apples
Drain the apple rings and gently add them to the hot brine. Stir carefully to coat all the slices without breaking them.
Step 6: Simmer Until Tender-Crisp
Reduce the heat and simmer for approximately 5–8 minutes. The apples should become slightly tender while retaining enough firmness to hold their ring shape. Avoid overcooking.
Step 7: Cool in the Brine
Remove the saucepan from the heat. Let the apples cool in the cinnamon brine for about 20–30 minutes so they absorb more of the sweet and spicy flavor.
Step 8: Transfer to Jars
Divide the apple rings between clean, heat-safe glass jars. Pour the pickling liquid over them, making sure the apples are completely submerged. Add a cinnamon stick to each jar if desired.
Step 9: Refrigerate
Allow the jars to cool, then cover tightly and refrigerate promptly. Chill for at least 24 hours before serving for the best flavor.
Step 10: Serve and Enjoy
Serve the chilled apple rings as a festive side dish, alongside roasted pork or ham, or arrange them on a holiday appetizer platter.
How to Serve Red Hot Cinnamon Pickled Apple Rings
These ruby-red apple rings are wonderfully versatile:
- Alongside roasted pork or ham — A classic sweet-and-tangy pairing for holiday main dishes.
- With roasted turkey or chicken — Adds a festive, fruity contrast to savory poultry.
- On charcuterie boards — Their vivid red color and sweet-spicy flavor pair beautifully with cheeses and cured meats.
- With sharp cheddar or brie — The sweet, cinnamon-spiced apples complement rich, creamy cheeses.
- As a holiday side dish — A colorful, old-fashioned addition to holiday dinner tables.
- Straight from the refrigerator — Enjoy as a festive fall snack.
- Over vanilla ice cream — Chop the rings and spoon over ice cream for a sweet-spicy dessert twist.
Tips for the Best Cinnamon Pickled Apple Rings
Use firm Granny Smith apples. Their firm texture and tart flavor help the rings hold their shape and balance the sweet brine.
Slice the apples evenly. Consistent ¼-inch rings cook at the same rate and look beautiful in the jar.
Don’t overcook the apples. Simmer just until the rings are slightly tender but still firm, since they’ll soften a bit more as they cool in the brine.
Keep the peels on. The peels add a pretty red edge and help the rings hold together.
Adjust the cinnamon flavor carefully. If you want a stronger cinnamon candy flavor, add a few extra Red Hots to the brine, but keep the vinegar and other proportions unchanged.
Let them rest. These rings taste even better after chilling overnight, when the sweet cinnamon flavor has had time to soak into the apples.
Storage Information
Refrigerator: Keep the apple rings completely submerged in their brine and refrigerated at 40°F or below. Enjoy within 2 weeks for best quality.
Freezing: Not recommended because freezing can make the apple rings soft and watery after thawing.
Important safety note: This is a refrigerator pickle recipe, not a tested shelf-stable canning recipe. Keep refrigerated at all times and never store sealed jars at room temperature. Use a tested canning recipe and processing instructions if you want pantry-safe pickled apples.
Frequently Asked Questions
What are Red Hots candies? Red Hots are small, hard, red cinnamon-flavored candies with a spicy-sweet flavor. They’re commonly found in the candy aisle or baking section of most grocery stores.
Can I use a different type of apple? Yes, firm, crisp apples like Honeycrisp, Fuji, or Braeburn also work well. Avoid soft or mealy apples, which can fall apart during simmering.
How long do these apple rings last? Stored completely submerged in their brine in the refrigerator at 40°F or below, these apple rings are best enjoyed within 2 weeks.
Can I can these apple rings for shelf-stable storage? No, this is a refrigerator pickle recipe and has not been tested for shelf-stable canning. For pantry-safe pickled apples, you would need to use a specifically tested canning recipe and follow its processing instructions.
Can I freeze these apple rings? Freezing isn’t recommended, as the apples can become soft and watery after thawing.
Why do I need to soak the apples in lemon water? The cold water and lemon juice help prevent the sliced apples from turning brown while you prepare the brine, keeping the finished rings bright and attractive.
Recipe Card
Prep Time: 15 minutes Cook Time: 15 minutes Cooling Time: 30 minutes Chilling Time: 24 hours Total Time: Approximately 25 hours Servings: 8 Calories: Approximately 150 per serving
These Red Hot Cinnamon Pickled Apple Rings bring together sweet, tangy, and spicy cinnamon flavors in a ruby-red, old-fashioned refrigerator pickle. Whether served alongside holiday roasts, tucked onto a charcuterie board, or enjoyed straight from the jar, these nostalgic apple rings are guaranteed to add festive color and flavor to your table.
Make a batch today, and get ready for these ruby-red cinnamon apple rings to become a new holiday tradition!
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Red Hot Cinnamon Pickled Apple Rings
Description
Prep Time: 15 minutes Cook Time: 15 minutes Cooling Time: 30 minutes Chilling Time: 24 hours Total Time: Approximately 25 hours Servings: 8 Calories: Approximately 150 per serving
Ingredients
Here’s a breakdown of what goes into these ruby-red pickled apple rings and why each ingredient plays a role.
For the Apples
- 4 medium firm apples, such as Granny Smith or Honeycrisp — Firm, crisp apples hold their ring shape best during cooking; tart Granny Smith apples balance the sweet brine beautifully.
- 4 cups cold water — Used with lemon juice to keep the apple rings from browning while you prepare the brine.
- ¼ cup lemon juice — Helps prevent the sliced apples from turning brown.
For the Cinnamon Pickling Brine
- 2 cups apple cider vinegar (5% acidity) — Forms the tangy base of the brine and gives the apples their pickled character.
- 2 cups granulated sugar — Provides the sweetness that balances the vinegar and gives the brine a syrupy body.
- 1 cup water — Dilutes the vinegar slightly so the brine isn’t overly sharp.
- ½ cup Red Hots cinnamon candies — Melt into the brine, adding spicy cinnamon flavor and the signature ruby-red color.
- 2 cinnamon sticks — Add warm, aromatic cinnamon flavor that deepens as the apples sit in the brine.
- ½ teaspoon ground cinnamon — Reinforces the cinnamon flavor throughout the brine.
- ¼ teaspoon ground cloves — Adds a warm, slightly pungent spice note.
- ⅛ teaspoon salt — Enhances and balances all the sweet and spicy flavors.
- A few drops red food coloring, optional — Deepens the red color if you want a more vivid, jewel-toned finish.
Instructions
This recipe comes together on the stovetop with a short simmer and a chilling period. Here’s exactly how to make it.
Wash and dry the apples. Remove the cores using an apple corer, then slice them into rings approximately ¼ inch thick. Keep the peels on for attractive red-edged rings.
Place the apple rings in a large bowl with 4 cups cold water and the lemon juice. Toss gently to coat and let them sit while preparing the brine.
In a large saucepan, combine the apple cider vinegar, sugar, water, Red Hots candies, cinnamon sticks, ground cinnamon, cloves, and salt.
Heat over medium heat, stirring frequently until the sugar and cinnamon candies dissolve completely. Bring the mixture to a gentle boil, then simmer for 3–5 minutes until fragrant and evenly colored.
Drain the apple rings and gently add them to the hot brine. Stir carefully to coat all the slices without breaking them.
Reduce the heat and simmer for approximately 5–8 minutes. The apples should become slightly tender while retaining enough firmness to hold their ring shape. Avoid overcooking.
Remove the saucepan from the heat. Let the apples cool in the cinnamon brine for about 20–30 minutes so they absorb more of the sweet and spicy flavor.
Divide the apple rings between clean, heat-safe glass jars. Pour the pickling liquid over them, making sure the apples are completely submerged. Add a cinnamon stick to each jar if desired.
Allow the jars to cool, then cover tightly and refrigerate promptly. Chill for at least 24 hours before serving for the best flavor.
Serve the chilled apple rings as a festive side dish, alongside roasted pork or ham, or arrange them on a holiday appetizer platter.
