EASY PICKLED APPLES
Provided by Taste of Home
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- With a mandoline or vegetable peeler, cut apples into very thin slices. Place apples in a 1-quart jar. In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over apples. Cover and refrigerate overnight.
Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 0 protein.
QUICK PICKLED ONIONS AND APPLES
Provided by Rachael Ray : Food Network
Categories condiment
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Quarter the apples then cut away core and thinly slice. Add them to a medium bowl, douse them with a little lemon juice and add the onions and dill.
- In a small pot over medium heat add the vinegar, bay leaves, peppercorns, salt and sugar. Stir and heat until the sugar has completely dissolved. Pour evenly over the apples and let stand 20 minutes, turning occasionally. Serve or cover and refrigerate until ready to use.
PICKLED APPLE STICK SALAD
This unusual pickled apple salad is very good served as an accompaniment to pork or as a relish on a burger, hotdog or sausage.
Provided by Mercy
Categories Apple
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar and vinegar together in a small bowl.
- Mix together apples, onion, and pickle in a medium bowl.
- Toss with vinegar mixture and then refrigerate until thoroughly chilled before serving (lets the flavors mix).
Nutrition Facts : Calories 113.6, Fat 0.1, Sodium 154.4, Carbohydrate 28.5, Fiber 2, Sugar 25, Protein 0.4
SWEDISH PICKLED BEET AND APPLE SALAD
According to Marcus Samuelsson, this is a very traditional Swedish salad and a classic accompaniment to Swedish meatballs. I made it, using his pickled beet recipe (posted here), but you could certainly substitute your own favorite. It's very easy to put together and should be served warm or at room temperature, so if you make it ahead, make sure to let it 'unchill' before serving. I have made it with real mayo and sour cream and with lite mayo and fat-free sour cream--you can hardly tell the difference and the latter saves a lot of fat and calories.
Provided by Chef Kate
Categories Apple
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium high heat.
- Add the onion and apples and saute for three to five minutes, until apples have softened.
- Transfer to a medium bowl and sprinkle with the lemon juice.
- Add the beets and capers and toss well.
- Mix the mayo and sour cream together, then add to the salad, tossing gently to coat.
- Season with salt and pepper to taste.
- Transfer to serving bowl or individual plates and garnish with the parsley and chives.
- Note: Use a glass or stainless bowl because the beets will stain plastic and some ceramics.
- Note 2: You can also do this with baby beets if you're lucky enough to find them at a farmer's market--increase the number of beets relative to their size.
Nutrition Facts : Calories 165.7, Fat 10.9, SaturatedFat 1.6, Cholesterol 5, Sodium 187.7, Carbohydrate 18.5, Fiber 2.9, Sugar 11.7, Protein 1
PICKLED LADY APPLES
Pickled Lady apples not only are decorative but also serve as bracing companions toricher dishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 12
Steps:
- Prick apples in a few spots with a skewer. Bring vinegar, sugars, water, salt, cinnamon sticks, allspice berries, cloves, bay leaf, and peppercorns to a boil in a medium saucepan, stirring until sugar dissolves.
- Add apples, and return to a boil. Reduce to a simmer, cover, and cook until a paring knife inserted in center of an apple meets slight resistance, about 8 minutes. Stir in cranberries, transfer to a bowl, and let cool. Cover, and refrigerate for at least 8 hours (or up to 1 month). Serve pickled apples cold or at room temperature.
APPLE MATCHSTICK SALAD
Cutting apples into matchstick-sized pieces makes them more fun to eat, don't you think? Toss them with chopped pecans (or any nuts), dried berries and raisins, plus some fresh cilantro. Sweet, salty and savory! -Erin Gleeson, The Forest Feast
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together olive oil, lemon juice and salt. Stir in remaining ingredients.
Nutrition Facts : Calories 225 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
QUICK-PICKLED VEGETABLE SALAD
The best salads don't have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you'll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.
Provided by Alexa Weibel
Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)
- Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.
- When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.
- To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.
More about "pickled apple stick salad recipes"
CHICKEN SALAD WITH QUICK-PICKLED APPLES RECIPE - HOW TO MAKE …
From thepioneerwoman.com
Category Appetizers, FruitTotal Time 30 mins
PICKLED APPLE STICK SALAD RECIPE - FOODGURUUSA.COM
From foodguruusa.com
FENNEL, PICKLED ONION & APPLE SALAD - EVERY LAST BITE
From everylastbite.com
5 EASY RECIPES AND TIPS TO PICKLE APPLES - TIPS BULLETIN
From tipsbulletin.com
QUICK PICKLED APPLES - THIS MESS IS OURS
From thismessisours.com
PICKLED FETA AND APPLE SALAD - RECIPE - UNILEVER FOOD SOLUTIONS CA
From unileverfoodsolutions.ca
PICKLED APPLES — THE 5 TASTES TABLE
From the5tastestable.com
APPLE STICK SALAD RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
PICKLED APPLE RECIPE: HOW TO MAKE PICKLED APPLES
From masterclass.com
20 EASY APPLE SALAD RECIPES FULL OF CRUNCH AND FLAVOR
From insanelygoodrecipes.com
WILD RICE SALAD WITH DRIED CRANBERRIES, PICKLED APPLES, AND …
From seriouseats.com
CRUNCHY PICKLE SALAD RECIPE | BON APPéTIT
From bonappetit.com
HOW TO MAKE PICKLED APPLES - CHATELAINE
From chatelaine.com
BEST QUICK PICKLED APPLES RECIPE - HOW TO MAKE …
From food52.com
CRAB STICKS SALAD WITH PICKLED MUSHROOMS AND APPLE | RECIPE | MY ...
From enjoyyourcooking.com
A TWIST ON PICKLES: SWEET & SPICY PICKLED APPLES
From yummymummyclub.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love