Pair this with the benefits of consuming acetic acid, present in vinegar and we’re definitely on for a winner. Apples are also rich in iron and can be used to help treat anemia, however I always find that the season isn’t long enough, especially for the amount of apples we produce at the restaurant. Pickled apples are usually on the menu for the rest of the year when there aren’t any in season.
- 3 large Bramley cooking apples
- 300g malt pickling vinegar
- 125g dark brown muscovado sugar
- 2 star anise
- 2 cloves
- 2tsp juniper berries
- 1tbsp coriander seeds
- 1 small cinnamon quill
- 1tsp fennel seed
- sea salt
- Thinly slice the apples horizontally through the core, from bottom to top (ideally on a mandolin) to give you discs of apple. Place them in a bowl and toss them with enough salt so that each individual disc has a light covering of salt. Leave for a minimum of 1 hour.
- Meanwhile add the vinegar & sugar to a saucepan and place on a gentle heat.
- Add the spices to a frying pan and, on a medium heat, toast them until they start to lightly smoke. Be careful not to burn them. Immediately add them to the vinegar pan.
- Bring the vinegar to a gentle simmer and remove from the heat. Allow to cool to room temperature.
- Pour the excess liquid off from the apple bowl, and then transfer the apple discs into a sterilized Kilner.
- Cover with the vinegar & seal. Leave for 2 days before serving.