Pickled Green Apples (Granny Smith)

Directions

• Before We Start

  Sugar vs. Allulose: Regular granulated sugar works perfectly and dissolves easily. Allulose is a good low-glycemic alternative that dissolves similarly and won’t crystallize in the fridge. The flavor is nearly identical — allulose is just slightly less sweet, so the tartness of the apples comes through a bit more. Use whichever fits your dietary preference. To substitute do 1:1.5 replacement.
  White Balsamic Vinegar: Don’t substitute regular balsamic — it will turn the apples brown and muddy the flavor. White balsamic keeps everything bright and clean. If you can’t find it, champagne vinegar or white wine vinegar are acceptable substitutes, though the flavor will be sharper.

• Make the Pickling Liquid

  For the pickling liquid:
  150 g | ~⅔ cup fresh Granny Smith apple juice, about 1 apple juiced
  79 g | ~⅓ cup white balsamic vinegar
  32 g | 2½ Tbsp sugar (or allulose)
  32 g | 2 Tbsp water
  7 g | 1 tsp salt
  
  In a large bowl, combine the white balsamic vinegar, sugar (or allulose), water, and salt. Whisk vigorously for 3–4 minutes until the sugar and salt are fully dissolved.
  
  The liquid should not have salt or sugar granules remaining at the bottom.
  
  Batch the Brine: You can make the pickling liquid in larger amounts to use when you need it. It also stores in a sealed container in the fridge for up to 3 months. It works great for quick-pickling onions, cucumbers, radishes, and many other vegetable you want to brighten up.

• Juice the Apple

  Cut one Granny Smith apple into chunks small enough to fit in your juicer (no need to peel or core — the juicer will handle it). Juice the apple. Spoon off and discard any foam that develops on top. You should have about 150 g (⅔ cup) of juice.

• Slice or Cube the Apples

  Cut the remaining two apples into quarters, slicing around the core to remove it. Then either slice thinly to about ⅛-inch thickness (a mandoline helps here) or cube into ¼-inch pieces. Work quickly — the apples will start to oxidize, but the acidic brine will stop the browning once they’re submerged.

• Combine

  Pour 150 g of the pickling liquid and 150 g of the fresh apple juice into a mason jar or airtight container. Stir briefly to combine. Add the raw apple slices or cubes, pressing them down gently to make sure they’re fully submerged in the liquid. If needed, add a bit more pickling liquid to cover.

• Pickle

  Seal the jar and refrigerate for at least 24 hours before eating. The apples will be lightly pickled and crunchy at 24 hours. For a more intense pickle flavor, let them sit for 2–3 days. They’ll continue to develop flavor over the first week
  
  NOTE: If you happen to have a vacuum chamber, you can compress the apples in an open container submerged in the liquid, then you can use it immediately and it improves the texture.