Today’s Meatless Monday is Pickled Spiced Apples
In a saucepan heat 2 cups cider vinegar, one cup water and one cup sugar until all the sugar is dissolved. Add desired spices such as grated ginger, cinnamon, black peppercorns, cloves, star anise, juniper berries, etc. Be creative.
Add cut apple pieces (about 4 apples) and simmer uncovered for 5 minutes.
Immediately transfer the liquids and apples to a bowl and place the bowl in an ice bath to cool. When the mixture is cooled completely, transfer to sterilized canning jars. Make sure to use sterilized utensils and clean dishtowels when handling the food.
Refrigerate overnight and enjoy. The pickled apples will keep for many weeks, if you can resist that long. When the apples are all eaten, add fresh cut new apples (and/or pears!) to the pickling liquid to make more.