Dame Jen Greenhalgh
These simple pickled apples are the absolute bomb with blue cheese and walnuts. Keep them on hand for a charcuterie or cheese board!
Ingredients
500ml Apple cider vinegar
375ml water
2 tsp salt
200g sugar
5 tsp chilli flakes
5 tsp coriander seeds
5 tsp black peppercorns
1 star anise
Method
Bring all the above ingredients to the boil, stir to dissolve the sugar and take off the heat.
Leave to infuse for 10-15 minutes – you want it still warm and not totally cooled.
Cut your chosen apple into matchsticks, keeping on the peel but disposing of the core and seeds, pop info a container that has a lid.
Strain the pickle liquid and pour over the apples, pop the lid on the container.
Allow to cool to room temp before eating immediately or keeping in the fridge for up to 2 weeks.
