Pickled apples are the perfect foil to a smooth and creamy cheese plate or as a topper to a bright spinach salad with walnuts and caramelized pecans. These fresh pickles keep in the refrigerator up to three days.
1 cup water
1/2 cup good quality cider vinegar
1/2 cup granulated sugar
2 slices (1x2-inches) gingerroot
1/2 teaspoon kosher coarse salt
1 teaspoon pickling spice
2 Washington Red Delicious apples
1 glass quart jar with lid, washed
- In saucepan over medium heat, stir together water, vinegar and sugar until sugar dissolves. Simmer without stirring for 5 minutes. Remove from heat. Add gingerroot, salt and pickling spice.
- Quarter apples lengthwise and remove cores. Quarter each piece and arrange in a clean 1 quart (4 cups) lidded glass jar.
- Pour hot pickling liquid over apples. Use a piece of wax paper folded up in the top of the jar to keep the apples submerged in the pickling liquid.
- Let cool completely at room temperature. Cover and refrigerate for at least one hour and up to 3 days.
Makes 1 quart.
Recipe and photograph courtesy of the Washington Apple Commission.