Wayne Gisslen

Pickled Apple

Preparation info

  • 12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
½ cup <

Method

  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.

Per 1 oz (28.35 g): Calories, 50; Protein, 0 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 12 g; Fiber, 0 g; Sodium, 50 mg.