Autumn-spiced Pickled Apples


Take advantage of the bounty of fall apples to create a sweet alternative to everyday pickles. Slice them onto a cheese sandwich or serve them with apple wood smoked sausages. After one taste you’ll want to make enough jars to give as a delicious homemade holiday gift!

NUTRITIONAL INFORMATION:
PER SERVING

Calories: 148
Fat: 0.1g
Protein: 0.0g
Carbohydrate: 36g
Fiber: 2g
Cholesterol: 0.0mg
Iron: 0.0mg
Sodium: 484mg
Calcium: 9mg


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Ingredients

2 cups apple-cider vinegar
1 cup water
1 cup sugar
2 teaspoons kosher salt
¼ cup peeled, sliced ginger
1 teaspoon whole allspice
1 teaspoon whole peppercorns
2 cinnamon sticks
2 whole star anises
1 pound Pink Lady apples (about 4 halved medium-small apples)

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









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