Fresh Apple Pickle

With all the sweet things around over the holidays, this fresh and spicy pickle is a welcome contrast. Adapted from the New York Times.

  • 4 crisp apples
  • 1 t salt
  • ½ t cayenne or other hot red chili powder
  • ½ t turmeric
  • 3 T sesame oil (untoasted) or neutral vegetable oil
  • 2 t black mustard seed
  • ½ t asafoetida (hing) powder (optional)*
  • juice of one large lime

Wash apples, cut in quarters and core. Slice into thick batons about 2 cm by 5 cm and place in medium bowl.

Add salt, cayenne and turmeric and mix well.

Warm 1 tablespoon sesame oil in a small skillet over medium heat. When oil is hot, add mustard seeds and cook until they begin to pop, about 1 minute. Turn off heat and stir in asafoetida, then add contents of skillet to bowl. Add remaining oil and lime juice and mix well. Leave 15 minutes for flavour to infuse. Store refrigerated up to 3 days. Makes about 3 cups.

*Find asafetida, also called hing powder, at the Spice Centre (9280 34 Avenue).