There are a total of about 750 apple varieties in Denmark and each apple has its own character, name, taste, texture, color and size. We only see a small selection of them in the supermarkets, and one of the best things about winter is that it is possible to get Danish apples right into March. Apples can be used in cakes, bread, salads and in hot dishes. This year I have pickled some Ingrid Marie apples in a wonderful brine, which is perfect for autumn and winter's many delicious stews together with mash, roots and cabbage.

Pickle ingredients

1½ dl apple cider vinegar
1 cup water
1 cup sugar
10 red peppercorns
2 star anise
5 cardamom pods
1 pinch fennel seeds
A little ginger, thinly sliced
1 sprig of rosemary or fresh thyme / a cinnamon stick
4 – 5 apples, cut into wedges
A little salt

Procedure

I always prefer to make my own pickle. Apple cider vinegar is boiled with spices over low heat. Remember to stir the pickle so that the sugar does not burn on the bottom of the pot. In terms of taste, you can turn it towards rosemary or thyme, or you can choose the heat of cinnamon. Be aware that cinnamon can easily become dominant, so better too little than too much.

Rinse the apples, it is best to use a fairly firm apple variety, for example Ingrid Marie – or one that also has a similarly heavenly fresh taste. Cut the apples into thick wedges.

When the sauce has cooked, taste it (it should have a sour aftertaste – but not be sour! Be aware that the apples will also add a little acidity to the sauce). If necessary, add a little more sugar or a pinch of vanilla.

Place the apple boats in the boiling brine and remove the pot from the heat. The apple boats will now sit in the brine and cool.

Taste an apple boat before you put them in a glass, so you get exactly the texture you like best. My boats should be crispy and have a little crunch. If you need slightly softer boats, carefully boil the sheet one more time, so you get exactly the texture you like – it's a matter of taste 😉.

Boil a glass that matches the amount of your pickled apples.
For better durability, I also recommend disinfecting it by rinsing the glass with vinegar or vodka.

Refrigerate the jar when it's cooled - tie a small string with a label on it - and it's perfect for a small gift or for your next stew on a cool autumn evening.

Enjoy – one of the great joys of the table is when a community comes together.

Photo: Hanneli and Monika Grabkowska, Unsplash