Pazazz Pickles
(Makes about 4 cups)
1 large seedless (English) cucumber, unpeeled
1 tablespoon kosher salt
2 large firm-sweet apples such as Pazazz (about 1 pound total), unpeeled and quartered lengthwise
2 medium shallots
1 cup rice vinegar
1/2 cup water
1/2 cup honey
1 tablespoon granulated sugar
1 cinnamon stick
1 sprig fresh tarragon, cut into 4 pieces

DIRECTIONS

First, prep your cucumbers: Cut off the ends and discard, then slice on a mandoline. Put in a colander and toss with the salt. Let sit for at least 20 minutes.

Meanwhile, prep the apples: Trim the seeds and core from each apple quarter, then thinly slice on the mandoline. Slice the shallots on the mandoline as well, then put in a medium bowl with the apples.

In a small bowl, whisk together the vinegar, water, honey, and sugar until the sugar dissolves. Add the cinnamon stick and tarragon, and pour the mixture over the apples and shallots.

Rinse the cucumbers well and lightly blot dry (still in the colander) with paper towels. Add the cucumber slices to the bowl with the apples and stir well. Let sit for at least 30 minutes before serving. Refrigerate for up to two weeks.

Note: Feel free to experiment with flavorings, such as subbing the tarragon and cinnamon stick for fresh lemon verbena and a lightly bashed lemongrass stalk instead.

By: Carolyn Jung of FoodGal.com