Last weekend, we took a trip to a few of the apple orchards outside Kansas City. A late freeze decimated the local apple crop, but I did purhcase a nice ten pound bag of Fujis outside of Waverly.
After a week, I can say definitively, the problem with buying a ten pound bag of apples is that you have ten pounds of apples. While there is no more divine way to consume a good, locally grown apple than to open mouth and insert fruit…ten pounds is a lot of apples. Still, as is often the case, this overabundance has made me creative.
- 2 cups of apple cider vinegar
- 1 cup of water
- 1 cup of sugar
- 1/4 cup of vanilla sugar (optional)
- 3 sticks of cinnamon
- 10 apples (the ones I had were small to medium), sliced into eighths.
- Mix apple cider vinegar, water, sugar and vanilla sugar. Stir to dissolve
- Heat the mix to point where it is just starting to boil over a medium flame.
- Once bubbles form, turn the heat down and add the apples.
- When the apples have softened, but are still firm, take the mixture off the flame.
The pickles can be enjoyed right now or put into a clean mason jar with some of the pickling liquid. Their flavor will continue to develope as long as they are in the liquid.
Keep in mind that the apple cider vinegar brings the most flavor to this dish, not the apples themselves. Do not use the generic Wal-Mart brand if you can help it! A decent to good bottle of apple cider vinegar is not terribly expensive (I found some for $4 I like) and will improve the dish immensely.