Combine white wine and apple cider vinegar in the brine for these homemade pickles for the best flavor and acidity.



  • 1 – 2 large red apples, cut into 12 1/2-inch thick crosswise slices or wedges

  • 5 cardamom pods, cracked

  • 6 – 8 ounces fresh green beans, trimmed

  • 1 fresh red chile pepper, halved lengthwise (optional)

  • 2 small turnips (4 ounces each), trimmed, peeled, and cut into 1/2-inch chunks (1 1/2 cups)

  • 10 whole allspice, cracked

  • 1 cup white wine vinegar

  • 1 cup apple cider vinegar

  • ⅔ cup sugar

  • 1 tablespoon kosher salt


  • Place apple slices and cardamom in one pint jar. Place green beans and chile, if using, in another pint jar (trim beans to maintain 1/4-inch headspace, if necessary). Place turnips and allspice in a third pint jar.

    In a large saucepan stir together the vinegars, sugar, salt, and 1 cup water; bring to boiling, stirring to dissolve sugar. Remove from heat and divide among the jars, leaving 1/4-inch headspace. Seal and cool slightly. Chill at least 1 day or up to 4 days.

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Nutrition Facts

70 calories, 0 g fat (0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg cholesterol, 274 mg sodium, 16 g carbohydrates, 1 g fiber, 14 g sugar, 0 g protein.

Reviews (1)

1 Ratings
  • 5 Rating Star 1
Great pickles to replace the typical relish dish. They are all delicious and best served together: at my Thanksgiving everyone had a favorite and it was equal among the three types of pickles. I wouldn't substitute a thing.