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Honey-ginger pickled apples

September 17, 2008
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Makes about 4 quarts

Evoo chef and owner Peter McCarthy says that if you have the patience, let these pickled apples mellow for at least two weeks in the fridge to develop the flavors.

1 quart water
1 1/2 cups honey
1 1/2 cups sugar
1 teaspoon kosher salt
1 cup sherry vinegar
2-inch piece ginger, peeled, thinly sliced
3 whole star anise
1/2 cinnamon stick
Grated rind of 1/2 lemon
10 medium, sweet-tart apples, such as Gala or Jonathan, peeled, cored, cut into wedges

1. Have on hand 4 clean 1-quart mason jars.

2. In a large saucepan, combine the water, honey, sugar, salt, vinegar, ginger, anise, cinnamon, and lemon rind. Bring to a boil. Lower the heat and simmer for 5 minutes.

3. Divide the apple wedges among the jars. Carefully ladle the hot liquid over them. Set aside for 15 minutes. Screw on the lids. Refrigerate for up to 3 months. Adapted from Evoo

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