Pickled Apple

Preparation info

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
½ cup

Method

Procedure

  1. Combine the water, sugar, vinegar, sachet, and salt in a saucepan. Bring to a boil.
  2. Pour the liquid and the sachet over the apples in a nonreactive container.
  3. Let stand, refrigerated, 3–4 hours or overnight.
  4. Immediately before serving, drain the apples and toss with the parsley.