Crisp, sweet, and tangy cucumber chips with warm spice, thin apple slices, and real maple syrup.
PREP30 min
BRINE10 min
TOTAL40 min
YIELD3 quart jars
THE STORY
The apples stole the batch.
These came out of a one-brine pickling day built around cucumbers picked that morning. Maple syrup and apple turned the bread-and-butter jar into something that felt like late summer leaning toward fall.
When the jars were done, the apple slices were the surprise—the part everyone noticed first. The next adjustment was obvious: slice them thinner so they settle into the jar and become part of every forkful. The turmeric keeps the brine golden, while mustard seed, celery seed, and peppercorns hold onto the familiar pickle flavor underneath.
Our batch method
Prepare the jars.Prepare three clean quart jars, lids, and bands and keep the jars warm.
Pack.Divide cucumber, onion, apple, garlic, and the per-jar spices evenly among the jars. Pack firmly, leaving ½-inch headspace.
Boil the brine.Combine the master-brine ingredients and bring to a full boil.
Fill.Pour the hot brine over the packed vegetables, maintaining ½-inch headspace. Remove air bubbles and adjust the level as needed.
Close the jars.Wipe the rims, apply lids and bands, and tighten to fingertip tight.
What we did.We processed the quart jars in a boiling-water bath for 15 minutes, adjusted for altitude, then turned off the heat and rested the jars in the water for 5 minutes before removing. We checked seals after 12–24 hours.
Wait for the flavor.The flavor is best after about 2 weeks. Refrigerate after opening.
Storage choice When a formula has not been validated for shelf storage, refrigeration or freezing is the conservative choice. Always use vinegar labeled 5% acidity.
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