Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: A new way to use apples, all season long.
WHO: Hardlikearmour is a fierce home cook and veterinarian living in Portland, Oregon.
WHAT: Your new autumn condiment, garnish, sandwich-topper, or snack.
HOW: Make a spiced, maple-sweetened brine, then pour over sliced apples. Refrigerate.
WHY WE LOVE IT: We love how simple hardlikearmour's recipe is -- we'll find ourselves turning to it whenever we have a bunch of apples on our hands. The pickles go perfectly with the rich, fatty foods we crave in the autumn -- and they'd be great on a holiday cheese board, too.
Makes 1 pint
1 cup water
1 cup white wine or champagne vinegar
1/2 cup maple syrup, plus additional if desired (grade B if you can find it)
1 1/2 teaspoons pickling spice
1/2 teaspoon kosher salt
2 large Pink Lady apples
2 to 3 star anise pods
Photo by James Ransom
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