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Recipe Detail Page
Pickled Apples, Cheddar & Crackers
Holiday 2018
You know you have a winner when something disappears quickly—and this did during testing. It’s dead simple too, so is a great pick for someone less experienced in the kitchen. Allow at least 24 hours of rest in the fridge before the big party, and use within 3 days or so; after that, the apples lose some of their crunch.
Serves 8 to 12
½ cup (125 mL) apple cider vinegar
½ cup (125 mL) unseasoned rice wine vinegar
¾ cup (175 mL) water
½ cup (125 mL) sugar
1 tsp (5 mL) salt
¼ tsp (1 mL) black peppercorns
½ tsp (2 mL) coriander seeds
3 cloves
1 bay leaf
Sprig thyme
2 Pink Lady apples
1 tbsp (15 mL) lemon juice
Half small red onion, finely sliced
1 lb (455 g) old cheddar
Crackers to serve
1. Combine both vinegars, water, sugar and salt in a small pot; stir to dissolve sugar. Add peppercorns, coriander seeds, cloves, bay leaf and thyme. Bring to a boil over medium heat, reduce to low and simmer for 3 minutes.
2. Meanwhile cut apples in half; core and slice each half into 10 thin wedges. Cut wedges in half crosswise. Sprinkle with lemon juice and massage into slices. Carefully pack into a 4-cup (1-L) jar, alternating from time to time with a few slices of onion. Pour hot brine over, cover and refrigerate overnight.
3. Serve pickled apples in a bowl (or in the jar itself), alongside the cheddar and a selection of crackers.
Serves 8 to 12
