Pickled Apples Will Be Your New Favorite Food


| 3/3/2015 8:48:00 AM


Pickled apples

Almost every food-stuff, whether foraged, hunted or harvested, remains fresh for a brief time and then becomes inedible unless preserved. Since humans need to eat all year round, however, the survival of thousands of pre-refrigerator generations depended on how well they could preserve food – by making it too dry for microscopic critters (grains, spices, herbs), too acid (vinegar pickles), too alkaline (limewater eggs), too salty (sauerkraut, bacon) or sweet (jams and syrups).

Even in our refrigerated-and-microwaved era, most of the foods we eat – cheese, pickles, jams, butters, yogurt, salami and many more – were originally ways to keep food during the lean months. Unfortunately, these bits of food culture, carried over from a more self-sufficient age, don’t convey the amazing breadth of foods that could be preserved -- most modern people know peanut butter, blueberry jam and dried parsley, for example, but not walnut butter, dandelion jam or dried nettles.

Pickles make perhaps the best example. Most of us grew up with pickled cucumbers, and possibly with beets or onions – but in other eras or parts of the world, humans pickled a much greater variety of foods, including mushrooms, meats, and fruits. Some cookbooks from the 1800s carried recipes for pickling apples, and old radio programs from the Depression promoted it as a cheap and delicious way to get vitamins all year.

We have several apple trees here, and I’ve been experimenting for the last few years on adapting a variety of old recipes, and let me tell you, the results are my new favorite food ever. This recipe of mine will have a particularly strong flavor, and the apples will be best used as a garnish – or you can tone down the recipe to your taste.



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