+GF +SF
Made smoky with the use of Lapsang Souchong tea, these fruity pickles will be an awesome addition to Gochujang BBQ Sauce Sandwiches and Kimchi Mac and Sprouts. Their brine is also put to use in Japchae. —CS
MAKES ONE 25 OUNCE (750-ML) JAR
3 tbsp (45 ml) lemon juice
1” (2.5-cm) knob fresh ginger, peeled and grated
A little over 1 lb (500 g) fresh small apples (such as Fuji) or Asian pears, quartered, cored and thinly sliced
1 tsp coarse kosher salt
½ cup (100 g) evaporated cane juice or organic granulated sugar
1 cup (235 ml) rice wine vinegar
2 tea bags (1 tbsp [6 g]) Lapsang Souchong tea
Place the lemon juice and ginger in a large bowl. As you slice the apples (using a mandoline slicer if available), gently fold them into the lemon juice to prevent browning. Set aside.
Place the salt, sugar and vinegar in a small saucepan. Bring it to a boil, lower the heat and cook until the sugar crystals are dissolved, about 1 to 2 minutes.
Remove from the heat and add the tea bags. Steep for 10 minutes. Gently squeeze the tea bags and discard them. Pour the brine on top of the apple or pear slices. The brine will fully submerge the apples or pears after softening them; just be sure to stir a few times before transferring them to a large canning jar.
Close the lid tightly, store in the refrigerator for at least 2 hours before use and keep for up to 2 weeks.