This delectable, slightly sweet pickle is a refrigerator pickle. It’s basically what is known as “bread-and-butter” pickle, perhaps because it is often added to sandwiches. You can also serve this as a condiment and/or use in various salads. Red-skinned apples give a nice visual aspect to the pickle.

1 c rice vinegar, or other white wine vinegar
1/2 c water
1/2 c honey or other sweetener, or to taste
1 cinnamon stick or 1/2 t ground cinnamon (but go with the stick if you can)
1 t dried herb, such as tarragon, dill, ground fennel or 1 T fresh herb
1 T salt
3 c or so unpeeled apple pieces–slices, matchsticks, cubes…
2 T or so chopped scallions or (sweet) onion rings

1. Combine vinegar, water, honey, cinnamon, herb, and salt in a non-reactive bowl and stir to dissolve honey. You may need to warm the mixture some to accomplish this. If you do so, allow the liquid to cool before adding apples.

2. Chop apples into desired shapes and add to brine as you work. Add chopped scallions. Stir to combine and allow to pickle for at least 30 minutes before serving. This will keep in the fridge for a couple of weeks.

3. If you want to put these in a jar, do so after the 30 minutes of pickling. The apple slices will be saturated with the brine and will not brown as you transfer them. Cover with the brine, leaving about an inch headspace.