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Lacto-fermented apples are surprisingly just as pleasing as quick-pickled ones, though notably more soured than sweet. Using just salt, lemon juice, cinnamon, and honey, apples are transformed into this simple sweet and sour ferment. Eat them as a snack, or serve them with meats for a tasty side dish.
PREP TIME: 20 minutes
FERMENTATION TIME: 5 to 7 days
CURING TIME: 1 week
Makes 1 quart
- 1 tablespoon honey
- 1 tablespoon pickling salt
- 1 (4-inch) cinnamon stick, broken
- 4 cups water
- Juice of 1 lemon
- Zest of 1 lemon
- 1 pound sweet apples
- In a nonreactive pot, combine the honey, salt, cinnamon, water, lemon juice, and lemon zest. Heat until the salt is dissolved then promptly turn off the heat. Let the mixture cool to room temperature.
- Halve and core the apples; then thinly slice the halves and pack them into a quart jar.
- Pour the cooled brine over the apples, pressing the apples down to ensure they are below the brine. Use a weight, or add the remaining brine to a foodsafe, zippered plastic bag and insert this into the neck of the bottle to hold the apples below the brine.
- Allow the apples to sit at room temperature for 5 to 7 days until fermentation slows down. At this point remove the weight, affix a nonreactive lid, and refrigerate the pickled apples for at least 1 week before eating. Refrigerated, the apples will keep for 1 month.
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Reprinted with permission from DIY Pickling: Step-by-Step Recipes for Fermented, Fresh, and Quick Pickles by Rockridge Press and published by Rockridge Press, 2015.