Pickled Spicy Apples
Large crisp eating apples are best with this recipe, like Granny Smith,
but you can experiment with different varieties. It can be used as an
alternative to apple sauce.
450 ml cider vinegar
120 ml honey
12 large eating apples
a large bunch of rosemary
1 tsp allspice berries
1. Put the vinegar and honey into a large pan and stir over a low heat
until the honey has dissolved. Then bring to the boil and simmer for 2
minutes.
2. Peel, halve and core the apples. Cut into bite sized chunks. Add to the
vinegar and
honey and simmer for 8 minutes until the apples are tender but not too
mushy!
3. Pour into sterilized jars (keeping some of the vinegar mixture back) and
add a
few sprigs of rosemary and a few allspice berries to each jar. Cover
with the
vinegar mixture and tap jars to release any air pockets.
4. Seal jars firmly and store in a cool dark place for about a week before
using.
It often happens that those of whom we speak least on earth are
best known in heaven.
- Nicholas Caussin