For a fun, new autumn condiment, that pairs wonderfully with the rich foods of fall, try making your own pickled apples. Serve them next to a grilled pork chop or top a pulled pork sandwich with these spicy, maple-flavored pickles. Use them for a salad topper, a sandwich garnish, or place them on a colorful charcuterie board full of meats, nuts and cheeses.

Not only are these small-batch pickled apples simple to make but absolutely no canning is involved. Just keep them in the fridge for a week or two and make another batch when you’re ready. Guaranteed to be a feast for your eyes as well as your tastebuds.

Click here for the complete step-by-step instructions.

Happy Pickling!

Beth