Quick Pickled Apples
1 cup water
1 cup white wine vinegar
1/2 cup maple syrup
1 1/2 teaspoons pickling spice
1/2 teaspoon kosher salt
2 large Pink Lady apples
2 to 3 star anise pods
Combine the water, vinegar, maple syrup, pickling spice, and kosher salt in a small to medium sauce pan. Bring to a boil, then reduce heat heat to low and cover and simmer for 8 to 10 minutes. Spoon out a small amount of the brine, allow to cool, and taste. If you want a sweeter pickle add more maple syrup, a tablespoon at a time.
After you reduce the heat on the brine, wash and core your apples. No need to peel them. Cut them in half ,then cut each half into smaller pieces. Add the star anise pods to the bowl.
Pour the brine through a strainer into the bowl with the apple slices, then cover and allow to come to room temperature.
Once they have hit room temperature, transfer them to a glass jar.Fill the jar with brine, and discard left over brine. Cover and refrigerate. They are good for at least a week in the fridge.