<p>Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.</p>

Grant Crilly

<p>Most people don’t think to pickle apples, but the results can be delicious. The crisp texture and tart sweetness of a firm apple pair perfectly with pickling brine, yielding a refreshingly crisp, highly acidic fruit pickle. You can infuse the apple slices with pickling liquid by letting them sit in the brine for about an hour, or, to have perfect pickles in a matter of minutes, you can use the modernist technique of <a href="https://www.chefsteps.com/guides-tools/vacuum-compression-of-plant-foods">vacuum infusion</a>. Pickled apples pair beautifully with rich dishes like our <a href="https://www.chefsteps.com/recipes/pork-cheek-celery-root-and-pickled-apple">Sous Vide Pork Cheek</a> because the apples’ mouthwatering acidity cuts through and balances the fattiness of the pork.</p>

Pickled Apple Slices