Pickled Red Delicious apples are the perfect foil to a smooth and creamy cheese plate or as a topper to a bright spinach salad with walnuts and caramelized pecans. These fresh pickles keep in the fridge up to three days.

1 cup water
1/2 cup good quality cider vinegar
1/2 cup granulated sugar
2 slices (1-inch x 2-inch/2.5 cm x 5 cm) gingerroot
1/2 tsp coarse salt
1 tsp pickling spice
2 Washington Red Delicious apples

1. In saucepan over medium heat, stir together water, vinegar and sugar until sugar dissolves. Simmer without stirring for 5 minutes. Remove from heat. Add gingerroot, salt and pickling spice.

2. Quarter apples lengthwise and remove cores. Quarter each piece and arrange in a clean 1 L (4 cup) lidded glass jar. Pour hot pickling liquid over apples. Use a piece of wax paper folded up in the top of the jar to keep the apples submerged in the pickling liquid. Let cool completely at room temperature. Cover and refrigerate for at least one hour and up to 3 days.

This sweet and sour condiment is good to have on hand for grilled meats, chicken and sandwiches. Raisins may be substituted if dried cherries are unavailable.

3 tablespoons vegetable oil
1 1/2 cups chopped red onion
1 tablespoon finely chopped fresh gingerroot
1/4 teaspoon crushed red pepper
1/3 cup dried cherries
1 tablespoon dark brown sugar
1/4 teaspoon salt
1 cup water
1 Washington Granny Smith apple, cored and finely chopped
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon balsamic vinegar

1. In large skillet, heat oil over medium heat. Add red onion, gingerroot, and hot pepper flakes; saute, stirring, 5 minutes. Add dried cherries, brown sugar, and salt. Stir in 1 cup water, cover, and cook over medium heat 5 minutes.

2. Add apple to onion mixture, cover and cook 6 to 8 minutes or until apple is just tender. Stir cornstarch mixture into apple-onion mixture and cook over high heat, stirring, until mixture is thickened and appears glazed-about 1 minute. Remove from heat, stir in vinegar, and cool before serving or storing. Chutney can be refrigerated for 1 week or frozen for 1 month.

4 pounds Granny Smith apples, peeled, cored and quartered
1 cup water
1 cup apple cider
Brown sugar as needed
2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon allspice
Grated rind and juice of 2 lemons

1. Cook the apples in the liquid until soft. Pass through a food mill. Add 1/2 cup brown sugar for each cup of puree. Add the spices, rind and lemon juice and cook over very low heat until thick and dark brown. This may take 3 to 4 hours.

2. If not to be used within a week or two, pour into hot sterilized jars and seal tightly.