These are not your grandma's spiced apple rings. (But we think Grandma will like our version too.) Cinnamon sticks, star anise, and mustard seeds flavor the pickling liquid; beet slices ground the zip with an earthy, almost savory flavor.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

6 hrs 45 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • For pickling liquid: In a 4- to 6-qt. pot combine 1 1/2 cups water, 1 1/2 cups vinegar, the brown sugar, star anise, cinnamon sticks, mustard seeds, bay leaves, allspice, and 1 1/2 tsp. kosher salt. Cook and stir over medium until sugar dissolves. Reduce heat to medium-low; simmer, covered, 15 minutes.

  • Meanwhile, in a large bowl combine 3 cups water and remaining 1 Tbsp. vinegar. Peel apples. Slice off ends. Cut crosswise into 1/4-inch-thick slices. Remove seeds. Add slices to vinegar mixture to prevent browning. Peel beet; cut into 1/4-inch-thick slices. Add beet to pickling mixture in pot; return to a simmer. Cook, covered, 5 minutes.

  • Drain apples; add to pot. Return to a simmer; cook about 8 minutes or until apples and beets are just tender. Gently stir in onion. Let cool to room temperature. Transfer to a glass container. Chill, covered, at least 6 hours or up to 1 week. Serves 6.

Nutrition Facts

38 calories; carbohydrates 9g; insoluble fiber 2g; sugars 6g; protein 1g; vitamin a 19.9IU; vitamin c 3.2mg; niacin equivalents 0.2mg; folate 51.6mcg; sodium 95mg; potassium 179mg; calcium 13mg; iron 0.4mg.