4 firm New England apples, cored, sliced into 8 pieces (leave peel on)
2 c apple cider vinegar
1/2 c brown sugar
1/2 c granulated sugar
1/2 T sea salt or kosher salt
2 cinnamon sticks
3 star anise, whole
1/2 t vanilla extract
3/4 t whole black peppercorns
1/2 c dried cherries
In a medium saucepan, bring vinegar, sugars, salt, cinnamon sticks, star anise, vanilla and peppercorns to a boil. Stir until sugar dissolves.
Add apples, return to boil.
Turn to low heat and simmer for 6-8 minutes, until a paring knife inserted in center of apple
meets slight resistance.
Stir in dried cherries. Transfer to bowl and let cool.
Cover and refrigerate for at least 8 hours. Makes 8-12 servings.
Serve pickled apples cold or at room temperature.
Try pairing them with ricotta cheese.
Pickled apples can be stored for up to one month in refrigerator.