Pickled Apples

1 1/2 pounds tart apples 3/4 cup water 1/2 cup apple cider 1/2 cup cider vinegar1 ounce grenadineJuice and zest of half a lemon 1/2 teaspoon salt1 cinnamon stickHalf a bay leaf1 1/2 teaspoons fresh cracked pepperCut the apple off the core and slice into 1/4-inch slices. Transfer to a bowl or pack into a jars.In a medium sauce pan bring the water, cider, vinegar, grenadine, lemon juice and zest, salt, cinnamon, bay leaf and pepper to a boil. Allow mixture to cool to room temperature and pour over apples. Cover and refrigerate. This will keep 6-12 months.Makes about 2 pintsNutrition values per 2-tablespoon serving: 20 calories, trace amount fat (0 saturated), 5 g carbohydrates, trace amount fiber, 0 protein, 0 cholesterol, 37 mg sodium.Chef Paul Virant, Vie, Western Springs