Week 6: Pickled Apple & Red Onion Medley

Pickled Apple & Red Onion Recipe

Makes 2 quarts and 1 pint

Ingredients:

• 4 cups water
• 1 cup white vinegar
• 1/2 cup red wine vinegar
• 1/2 cup apple cider vinegar*
• 1/4 cup sugar
• 4 tsp kosher salt
• 2 tsp coriander seeds
• 2 tsp juniper berries (found in the spice aisle)
• 6 apples (I used Fuji)
• 1 red onion

*A lot of vinegars, I know. It’s only because I was about to run out of a few – you could do any combo here, as long as it’s 2 parts water to 1 part vinegar(s).

Instructions:

• Bring the water, vinegar, sugar, salt andspices to a boil until sugar and salt are fully dissolved. Set aside to cool.

• Core apples and thinly slice; slice onion as well – you can cut however you want. I halved the onion, sliced half circles and then quartered

• Pack apples and onions into each jar. You can alternate in layers for a pretty view.

• Cover the filled jars with the brine, making sure some of the whole spices make it into each jar.

• Let cool and cover with lids. Beauteous!
• Recommended use: give these at least 24 hours in the fridge; ready to eat with a cheese/snack plate or if you’re feeling crazy, in aforementioned grilled cheese.