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Quick pickled apples

Time 25 minutes
Yields Makes a generous quart
Quick pickled apples
(Glenn Koenig / Los Angeles Times)
1

In a medium saucepan, combine the white wine vinegar, water and honey, and bring to a boil. Reduce the heat and add the cinnamon, allspice, salt, nutmeg and split vanilla bean. Cover and simmer gently for 8 to 10 minutes to marry the flavors.

2

While the liquid is simmering, core and quarter the apples (they do not have to be peeled). Slice each quarter lengthwise into one-fourth-inch-thick slices and place in a nonreactive bowl.

3

After the liquid has simmered, remove it from the heat and pour the hot liquid and spices over the apples. Weight the apples down using a heavy plate so they stay submerged in the liquid.

4

Refrigerate the apples for at least a day to give the flavors time to develop. The pickles will last, refrigerated, for up to 2 weeks.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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