Spiced Pickled Crab Apples

The Chicks with Knives, known for their underground supper club, are hosting their pop up pickle shop, Perishable, on December 2 at 8500 Melrose Ave., from 7:30-9 pm. They share a recipe with Laura Avery on this week’s Market Report. Recipe after the jump…

4 lbs crab apples

32 oz apple cider vinegar

8 oz brown sugar

6 oz sugar

32 oz water

8 oz ruby port

5 tsp fine sea salt

2 Tablespoons all spice berries, toasted

4 to 6 cloves, toasted

2 bay leaf, dried

1 Tablespoons black peppercorns

5 oz dried tart cherries

In a stainless steel pot, bring all of the ingredients except the apples to a boil. Cover the brine and shut off the heat while preparing the apples.

Wash and remove the blossom end of the apples. Using a peeler and working from stem to blossom end, remove 3 thin strips of peel. Pierce the apples 3 to 4 times with a sterilized sewing needle. Place the apples into the hot brine as you finish preparing them.

Once all of the apples are in the pot, over med heat, bring the brine to a simmer. Reduce the heat to low and simmer the apples in the brine just until they are tender. Approximately 8 to 10 minutes. Place the apples with the brine into glass jars, cool and then refrigerate. Allow to sit for at least 12 hours before eating.

Serve as an appetizer or as a side dish to ham or roast turkey.