Quick Bread-and-Butter Apple Pickles
This relish is actually a bit different from the bread-and-butter pickles you may know from childhood. It’s also much simpler. It does have a similar flavor profile, though: sweet and bright, with warm spices.
It’s a quick pickle in every sense—just a thirty-minute bath in the vinegar before it’s ready to serve, and I simply keep it in the refrigerator for up to two weeks, rather than canning it. It never lasts long enough to put up, anyway. Serve as a side salad, or on sandwiches and burgers, or chop up and mix into potato salad.
Apple Notes: Red-skinned apples look prettiest here, so consult the apple portraits on pages 31–60 of the book to find some red firm-sweet apple varieties. I often use Jazz, Baldwin, and Melrose here.
Note: To make this pickle truly pretty (and easy), the mandoline and biscuit cutter are essential. The mandoline because you want paper-thin slices, and the biscuit cutter so you can create apple slices that are the same size as the cukes. You don’t need anything fancy, though.
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