In An Apple Pickle
You may remember a few weeks ago I talked about going apple picking at my brother-in-law’s house. Well, fast forward till now and I am still trying to make my way through all of those apples. We’ve made a pretty big dent in our harvest but we still have a ways to go.

The problem is, we’re kinda getting tired of consuming apples in the usual forms. Eating them straight, as part of a pie, as applesauce, or using the applesauce to make muffins is getting boring. Apples and pork are a no-brainer dinner combination. But, you can’t eat that every night. And, let’s not forget that, recent rainy days aside, it’s still pretty warm out. So, a slow-roasted meal is not the first that comes to mind in 90-degree heat.

I came across this recipe in the New York Times cooking section and I was beyond intrigued. After doing a little research, I was surprised how common apple pickle is. Considering how often I eat and or prepare Indian meals, you would think that these pickles would have crossed my path before now. But, apple pickle is a first for me.

The biggest hurdle to making these was the asafoetida. While we do try to stock as much variety as we can here at the store there will always be things that we just don’t carry. In this case, it’s asafoetida powder. So, I made a trip to my favorite spice shop and picked some up. I love spice shopping so “having” to go is actually a treat.

I made some changes to the original recipe based on research I did with a number of the Indian cookbooks I have in my collection. It’s pretty exciting to make these if only to get a break from the sweet side of apples…

Apple Pickle
Adapted from NY Times Cooking

Ingredients
4 sweet-tart apples, such as Braeburn or Granny Smith, unpeeled
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon turmeric
1/4 teaspoon fenugreek powder
3 tablespoons natural sesame oil(not toasted) or vegetable oil
2 teaspoons black mustard seed
1/8 teaspoon asafoetida powder—also called hing (available in specialty stores or online)
Juice of 1 large lime

Directions
Prepare the applesWash the apples and cut them in quarters and remove the core. Slice the apples into thick pieces about 1/2-inch thick by 1-1/2 inches long, and place them in a medium bowl.

Add the salt, cayenne, turmeric, and fenugreek and mix well.

Warm 1 tablespoon of sesame oil in a small skillet over medium heat. When the oil is hot, add the mustard seeds and cook them until they begin to pop (about 1 minute). Turn off the heat and stir in the asafoetida. Then add the contents of the skillet to the bowl of apples. Add the remaining sesame oil and lime juice and mix well.

Allow the pickle to rest for 15 minutes while the flavor infuses. The Apple Pickle can be stored in the refrigerated for up to 3 days.