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.
Cut apples into quarters and slice away their seeds and core. Cut into 1/4 to 1/3 inch slices (depending on your preference; I prefer thicker slices . Cut shallot into 1/4 inch slices. Toss apples and shallots together in a medium-sized bowl. I used a 1-quart mason jar for the pickling, but you can use any similarly sized jar or sealable non-reactive container. Add the slices to the jar, interspersing juniper berries and black peppercorn along the way. Place the rosemary sprig down the side of the jar once the apples, shallots, juniper berries, and black peppercorns are in place.
Heat honey, balsamic vinegar, water and salt in a medium saucepan over medium high heat. Bring to a boil and stir until the honey is completely dissolved, about one minute. Pour over apples and shallots in the quart jar, seal with the lid and let cool to room temperature. Once cool, place in the refrigerator and enjoy within a week.
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.
It is made with 100% apple must, carefully aged in wooden barrels until it attains maximum flavour, whereupon it is immediately bottled to capture the fresh fruit bouquet. Clearspring Organic Apple Balsamic Vinegar adds a refreshing lift to salads, sauces, chutneys and vegetables.
Pickled apples are a briny, sweet-and-sour dish made by soaking apple slices in a pickling liquid made of vinegar, salt, maple syrup, and fall-friendly spices. These semi-sweet quick pickles can be prepped in minutes and kept in the refrigerator for up to a month.
The enzymes in balsamic vinegar help with digestion and absorption of nutrients, making this an excellent addition to any diet plan. Protein – Balsamic vinegar helps with protein digestion by breaking down the amino acids and making them more absorbable by your body.
Balsamic provides 18mg of potassium per tablespoon, while apple cider only has 11mg. Balsamic's antioxidants also help lower LDL cholesterol, while apple cider works similarly to lower lower blood lipid levels. Both vinegars have studies that show their acidity is a benefit to weight loss and blood sugar control.
Pickled Apples anyone? The polyhphenols present in apples help to reduce the fluctuations of blood sugar, which is particularly important for people suffering from diabetes. Pair this with the benefits of consuming acetic acid, present in vinegar and we're definitely on for a winner.
Some people find the flavors of Golden Delicious apples similar to Galas: sweet and crisp. They're also very aromatic and sturdy, making them great for eating out of hand or baking into an elegant apple tart.
Standard dosages range from 1–2 teaspoons (5–10 mL) to 1–2 tablespoons (15–30 mL) per day mixed in a large glass of water. It's best to start with small doses and avoid taking large amounts. Too much vinegar can cause harmful side effects, including tooth enamel erosion and potential drug interactions.
Using apple cider or red wine in your substitute will help to give it some of the fruitiness and tanginess that balsamic vinegar is known for. Use your substitute in place of one tablespoon of balsamic vinegar. Double or triple the amount, if your recipe calls for more. This sub is easy to scale to your needs.
Balsamic vinegar is made from unfermented grape juice, while red wine vinegar is made from fermented red wine. This difference in production process results in two very different flavors. Balsamic vinegar has a sweet, fruity flavor, while red wine vinegar has a sour, acidic taste.
Traditional balsamic vinegar is produced from the juice of just-harvested white grapes (typically, Trebbiano grapes) boiled down to reach a minimum sugar concentration of 30% (brix) or more in the must, which is then fermented with a slow ageing process which further concentrates the flavours.
Balsamic vinegar is a slightly sweet, dark, richly flavored vinegar used to enhance salad dressings, marinades, and sauces. It can be reduced to a glaze and drizzled over strawberries, stirred into a risotto, or tossed with Brussels sprouts or red onions to let its sugars caramelize in the oven.
Introduction: My name is Clemencia Bogisich Ret, I am a super, outstanding, graceful, friendly, vast, comfortable, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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