Pickled Bramley Apples & Muscovado Sugar

Make this using Sarson’s Malt Pickling Vinegar.


  • 3 large Bramley cooking apples
  • 300g malt pickling vinegar
  • 125g dark brown muscovado sugar
  • 2 star anise
  • 2 cloves
  • 2tsp juniper berries
  • 1tbsp coriander seeds
  • 1 small cinnamon quill
  • 1tsp fennel seed
  • Sea salt


  1. Thinly slice the apples horizontally through the core, from bottom to top (ideally on a mandolin) to give you discs of apple. Place them in a bowl and toss them with enough salt so that each individual disc has a light covering of salt. Leave for a minimum of 1 hour.
  2. Meanwhile add the vinegar & sugar to a saucepan and place on a gentle heat.
  3. Add the spices to a frying pan and, on a medium heat, toast them until they start to lightly smoke. Be careful not to burn them. Immediately add them to the vinegar pan.
  4. Bring the vinegar to a gentle simmer and remove from the heat. Allow to cool to room temperature.
  5. Pour the excess liquid off from the apple bowl, and then transfer the apple discs into a sterilized Kilner.
  6. Cover with the vinegar & seal. Leave for 2 days before serving.

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