Savor autumn apples by quick pickling them in a sweet balsamic with shallots. Serve on salads with cheeseboards or even on top of a burger.
By Mallory Leicht
Lately I’ve been dreaming about relishes, condiments, toppers, cheese tray accruements and the like. Quick pickles–or refrigerator pickles–are a great way to bring some zing to seasonal flavors and then, of course, they can be used in any number of ways.
So I decided to quick pickle a batch of gala apples that just came into season. I chose balsamic vinegar because of its sweet syrupy flavor from pressed grapes. I had heard that real balsamic vinegar had such a nice sweetness to it that you’d want to pour it over ice cream. The juniper berries in these pickles bring in soft citrus and floral flavors, with a piney-woodsy flavor from the rosemary and spice from the black peppercorns. If you have a hard time tracking down juniper berries, check in the bulk section at your local natural foods store.
Mallory is a food and beverage blogger and organizer of flavor-focused workshops with Chase the Flavors, a do-it-yourself resource with a Midwest perspective that celebrates savoring the special in every occasion with recipes and everyday inspiration in the kitchen, home, and beyond. Mallory is a librarian with a special interest in information access across new technologies, seed libraries, audiobooks, and non-dowdy cardigans. She loves to see the ways people use libraries to bring their dreams to life and believes that information access and education empower joyful, creative living. Beyond blogging and books, is coffee. Mallory keeps connected with the specialty coffee industry as a competitions committee member for the Specialty Coffee Association of America, helping judge deliciously inspiring coffee competitions.