Pickled Apples, Cheddar & Crackers

You know you have a winner when something disappears quickly—and this did during testing. It’s dead simple too, so is a great pick for someone less experienced in the kitchen. Allow at least 24 hours of rest in the fridge before the big party, and use within 3 days or so; after that, the apples lose some of their crunch.

½ cup (125 mL) apple cider vinegar

½ cup (125 mL) unseasoned rice wine vinegar ¾ cup (175 mL) water

½ cup (125 mL) sugar

1 tsp (5 mL) salt

¼ tsp (1 mL) black peppercorns

½ tsp (2 mL) coriander seeds

3 cloves

1 bay leaf

Sprig thyme

2 Pink Lady apples

1 tbsp (15 mL) lemon juice

Half small red onion, finely sliced

1 lb (455 g) old cheddar

Crackers to serve

1 Combine both vinegars, water, sugar and salt in a small pot; stir to dissolve sugar. Add peppercorns, coriander seeds, cloves, bay leaf and thyme. Bring to a boil over medium heat, reduce to low and simmer for 3 minutes.

2 Meanwhile cut apples in half; core and slice each half into 10 thin wedges. Cut wedges in half crosswise. Sprinkle with lemon juice and massage into slices. Carefully pack into a 4cup (1L) jar, alternating from time to time with a few slices of onion. Pour hot brine over, cover and refrigerate overnight.

3 Serve pickled apples in a bowl (or in the jar itself), alongside the cheddar and a selection of crackers.

Serves 8 to 12 WHAT TO SERVE

Ernest Cider Rubee

LCBO 499038, 473 mL $3.45

A crisp cider is a natural match for this appetizer. Rubee’s cranberry and cherry flavours work well with cheddar cheese, and its light sweetness contrasts the pickle’s tangy acidity.

Magnotta Iced Apple

LCBO 428433, 500 mL $39.95 Fruit wines are a wonderful pairing with appetizers. The sweet and spicy notes of this apple-based dessert wine enhance the tart pickled apple slices and provide a superb pairing for the aged cheddar.