Quick Bread & Butter Apple Pickles
Here is an unusual and refreshing to serve apples. Use crisp, firm apples with colorful skin for the best texture and visual impact. Serve along side sandwiches, burgers or as part of an antepasta.
4 medium-sized pickling cucumbers, thinly sliced
4-5 small - medium apples, unpeeled and cored
1 Tbs sea salt
2 early onions/shallots
1 cup apple cider vinegar
½ cup water
½ cup honey
1 cinnamon stick
Prep cucumbers - cut off ends and discard, and thinly slice the cucumbers with a cabbage shredder, mandolin, food processor or sharp knife. Place cucumber slices in a colander, and toss with sea salt. Let sit for 20 minutes.
Prep the apples and onions using the same slicing utensil; aim for uniform thinness and size.
In a small bowl, whisk vinegar, water and honey until fully incorporated. Add the cinnamon stick, and pour brine over the apples and onions.
Rinse the salted cucumbers, and lightly dry. Add the cucumber slices to the bowl with the apples, and stir well. Let sit for at least 30 minutes before serving.
Refrigerate for up to two weeks.