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.