Pickled Apples

A recipe from Megan O'Connor

These pickled apples, which Megan put up to trade in the first Eat Retreat Food Swap held in the Finger Lakes, made their way into several memorable dishes over the weekend. Add them to sautéed greens or a cheese plate.

  • 2 cups apple-cider vinegar
  • 1 cup water
  • 1 cup sugar
  • 2 teaspoons kosher salt
  • 1/4 cup peeled, sliced ginger
  • 1 teaspoon allspice berries
  • 1 teaspoon whole peppercorns
  • 2 cinnamon sticks
  • 2 star anise
  • 1 pound lady apples, about 4

Prick the apples in a few spots with a fork. In a medium saucepan, combine vinegar, water, sugar, salt, ginger, allspice, peppercorns, and anise. Bring to a boil and stir to dissolve sugar. Add apples, cover, and simmer for 5 minutes or until a paring knife inserted in the center of an apple meets slight resistance. Transfer apples and liquid to a bowl to cool completely. Transfer to a clean glass jar with lid and refrigerate at least 8 hours. Can be refrigerated up to 1 month.