If you’re looking for something to make your taste buds dance, let me introduce you to one of my new favorite quick-pickle creations: pickled apples and red onions. I was playing around in the kitchen one afternoon — as one does — and decided to toss together some apple slices with red onions and my go-to apple cider vinegar brine. Let me tell you: I ended up with a jar of absolute magic.
Pickled apples are not super common (yet), so you might be wondering: Why apples? Why onions? Why together? Well, let me spill the secret.
🍏 Why Pickled Apples and Red Onions?
The pickled apples provide a crisp, juicy sweetness that brightens up anything they touch, and the red onions add a gentle zing and a gorgeous pink color that deepens as they sit. Honestly, I picked red onions mostly for that color — I’m a sucker for anything that looks as good as it tastes — but their mild sharpness also rounds out the apples’ sweetness. Trust me, this combo is a keeper.
And as I did a little keyword digging, I noticed people are looking up pickled apples in apple cider vinegar, so I leaned right into that. Apple cider vinegar is perfect for these quick pickled apples — it brings out their fruity notes and makes the whole thing feel more balanced and fresh.
🧑🏽🍳 What Makes These Pickled Apples Special?
- Quick & easy — Ready in less than 10 minutes of prep.
- Eye-catching color — Red onions make the whole jar blush pink.
- Balanced flavor — A touch of sugar and vinegar perfectly rounds the apples’ natural sweetness.
- Great for the holidays — Especially if you add a bit of cinnamon, they’ll taste like a cozy autumn hug.
- Kid-friendly — My toddler loves them! Every time she eats one, she grins and says, “Yum Yum,” and I swear my heart melts.
🍎 The Best Apples for Pickling
When choosing apples, I lean toward crisp varieties like Honeycrisp, Fuji, or Gala. Honeycrisp is my top pick because it stays crunchy and has a lovely natural sweetness that shines after pickling. That said, you can use any firm apple you have — just avoid super-soft types like Red Delicious, which can get mushy.
And if you want to make this a festive holiday gift or something cozy to add to your cheeseboards, add a cinnamon stick or a pinch of ground cinnamon. That warm spice elevates these pickled apples and onions into something extra special — a perfect pairing with roast turkey, ham sandwiches, or a cheese plate.
🧅 Why Red Onions?
The onion part of these pickled apples and onions is honestly just as important as the apples. Red onions add the prettiest color — they tint the apples light pink and create this beautiful two-tone effect that looks like you planned it for a holiday dinner. Plus, their flavor is just sharp enough to balance the apples’ sweetness without overpowering them.
🥣 My Go-To Apple Cider Vinegar Brine
This is the same kind of easy brine I use for my quick pickled radishes and pickled onions — just vinegar, water, sugar, and salt. You can double the batch if you’re making extra jars as gifts or meal prep.
🧊 Storage Tips
Store in the refrigerator for up to 2 weeks. The apples will stay crisp for about 7-10 days and then slowly soften. They’ll still taste amazing, especially as a topping for sandwiches or salads.
🍽️ Ways to Enjoy Pickled Apples and Red Onions
Once you taste these, you’ll probably want to put them on everything, just like I do. Here are some of my favorite ways to enjoy them:
- Sandwiches & Wraps — Layer them in your turkey or ham sandwiches for a tangy-sweet crunch.
- Salads & Bowls — Toss into salads or rice bowls for a pop of color and flavor.
- Cheese & Charcuterie Boards — Serve them alongside cheeses like aged cheddar or brie, smoked meats, and crusty bread.
- Holiday Sides — Add a spoonful next to roast pork or turkey at holiday dinners for a vibrant, refreshing bite.
- By Themselves! — Trust me — these are so tasty you’ll probably eat them straight out of the jar.
🎀 Related Recipes to Try
You know I love my quick pickles, so be sure to check out:
- My Quick Pickled Radishes — tangy, pink, and perfect for tacos.
- My Quick Pickled Red Onions — a classic pantry staple.
- My cozy Rabbit Pie, inspired by The Gorge movie — this would be amazing with a few slices of pickled apples on the side.
And if you want to stay updated every time I post a new recipe, make sure you subscribe to my blog here. Every week there’s a new flavor combo to explore — you won’t want to miss it!
💜 Final Thoughts & A Little Thanks
Pickled apples and red onions might sound a bit quirky at first, but once you try them, you’ll wonder why you haven’t been making them forever. They’re crisp, tangy, and a little bit sweet — and they look so beautiful in the jar that they’d make a lovely homemade gift too. Let me know if you give them a try and what you paired them with!
And if you’d like to support my work so I can keep creating tasty recipes for you, you can also buy me a coffee here. Every bit of support is so appreciated!
Happy pickling, friends — can’t wait to hear your thoughts!
— Camille 💜
Pickled Apples and Onions
10
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Minutes2
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minutesThis unexpected but irresistible combo is sweet, tangy, and full of layered flavor. The apples bring a crisp, juicy bite while the onions mellow beautifully in the brine. Use it on sandwiches, grilled meats, cheese boards, or tossed into salads for a flavor punch that surprises every time.
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Ingredients
1/2 medium red onion, thinly sliced
1 small crisp apple, cored and thinly sliced (Honeycrisp, Gala, or Fuji recommended)
1/2 cup apple cider vinegar (or white vinegar)
1/2 cup water
1 1/2 tablespoons sugar
1 teaspoon kosher salt
1 c innamon stick (optional) a few slices of fresh ginger, 1/4 teaspoon mustard seeds, a pinch of chili flakes, or a tiny splash of vanilla extract for depth
Directions
- Thinly slice the red onion and apple. Try to keep the slices uniform so they pickle evenly.
- Layer the onion and apple slices into a clean 16-ounce Mason jar. If using optional flavorings like cinnamon or ginger, add them in as you go.
- In a small saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring just until the sugar and salt dissolve. Do not bring to a boil—just heat until everything is blended.
- Carefully pour the warm brine over the onion and apple mixture in the jar. Use a spoon to press everything down so the slices are submerged. Add more water if needed to fully cover.
- Let the jar sit at room temperature for 20 to 30 minutes, then seal with a lid and refrigerate. The flavor will develop within an hour, but for best results, let it sit overnight.
Camille’s Notes
- This pickled blend is incredible on turkey sandwiches, pork sliders, pulled chicken, or even mixed into slaws and grain bowls. You can add it to a cheese board or serve it next to grilled sausages for an upscale, unexpected twist
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