Quick Pickled Apples with Rosemary and Shallots
1. Cut apples into quarters and slice away their seeds and core. Cut into ¼ to ⅓ inch slices (depending on your preference; I prefer thicker slices . Cut shallot into ¼ inch slices. Toss apples and shallots together in a medium-sized bowl. I used a 1-quart mason jar for the pickling, but you can use any similarly sized jar or sealable non-reactive container.
2. Add the slices to the jar, interspersing juniper berries and black peppercorn along the way. Place the rosemary sprig down the side of the jar once the apples, shallots, juniper berries, and black peppercorns are in place.
3. Heat honey, balsamic vinegar, water and salt in a medium saucepan over medium high heat. Bring to a boil and stir until the honey is completely dissolved, about one minute. Pour over apples and shallots in the quart jar, seal with the lid and let cool to room temperature. Once cool, place in the refrigerator and enjoy within a week.