Quick Pickled Apples

1. Combine water, vinegar, maple syrup, pickling spice, and kosher salt in a small to medium sauce pan.
2. Bring to a boil, then reduce the heat to low; cover and simmer for 8 - 10 minutes.
3. Wash apples, core them if desired (no need to peel them). Transfer the slices to a quart sized bowl.
4. Add star anise pods and cinnamon sticks to the bowl with the apple slices.
5. Pour the brine through a strainer into the bowl with the apple slices, then cover and let come to room temperature.
6. Once they have cooled to room temperature, transfer the apple slices, cinnamon sticks, and star anise pods to a pint sized glass jar.
7. Fill the jar with brine, and discard any left over brine. Cover and refrigerate.

Notes:

1. The apples will float - to keep them submerged, set a smaller bowl inside on top of the apple slices and wrap the two bowls tightly with a layer of plastic wrap. This should keep the apples submerged.
2. They are good for 2-3 weeks in the fridge.
3. You can use leftover brine from the pickling process to make delicious drinking vinegars, AKA shrubs, or even cocktails!