How to make quick pickled apples

Fall is almost here, and farmers markets are starting to bring in all our autumn favourites. While the days of jarring passata and tree-ripened peaches are on their way out, the abundance of produce available can keep you preserving well into the season. And—as it turns out—juicy apples make a mean pickle! Crisp and spiced, these tart apple slices will keep you coming back for more. Bonus: Quick-pickling and fridge storage gives you full-on flavour without the added effort required for shelf-safe canning.

Quick-pickled apples

Ingredients

• 2 medium crisp apples, such as ida red or northern spy, cut into slices
• 1 cup cider vinegar
• 1 cup water
• 1/2 cup brown sugar
• 2 cinnamon sticks
• 1/2 tsp salt
• 1/4 tsp ground ginger

Instructions

• FILL a 1-litre mason jar with apple slices.
• COMBINE cider vinegar with water, sugar, cinnamon, salt and ginger in a medium saucepan over high. Stir until sugar dissolves and mixture is hot. Pour over apple slices, close lid and refrigerate overnight. Keeps well for up to two weeks.

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