Pickled Apples and Ginger

By Sarah-Lyn

Ingredients

• 1 lb. ginger, peeled and sliced thinly
• 1 red delicious apple, sliced thinly
• 2 cups apple cider vinegar
• 3/4 cup sugar
• 1 teaspoon salt
• 2 cinnamon sticks, whole
• 2 star anise pods, whole

Details

Adapted from thevegankitchen.net

Preparation

Step 1

1. Sterilize a one-quart glass jar in boiling water. Dry and set aside.

2. Bring 2 cups of water to a boil and cook ginger and apple slices until slightly softened. You should only need to cook it for about one minute. Drain in a colander.

3. In a saucepan, combine vinegar, sugar and salt. Stir until sugar and salt have dissolved and bring to a boil.

4. Make sure apple and ginger slices are dried well, and transfer them to the jar. Insert the cinnamon sticks and anise pods, then cover with the vinegar mixture. The ginger and apples should be completely submerged in the liquid.

5. Lid the jar and allow it to cool before refrigerating. Allow flavors to mingle overnight, then enjoy in stir-fries, marinades, sauces, on sandwiches, or straight from the jar. The ginger and apples will keep for about six months in the refrigerator.