Pickled Crab Apples

Submitted by susie cooks

"I got this recipe from a cooking class I took on "Gourmet Gifts From the Kitchen" at Sur La Table. These small tart pickled apples are excellent served with roast pork or turkey. Beautiful in a basket of homemade gifts. The apples will keep up to 1 year. Once opened, keep them refrigerated."

 

• Ready In: 15mins
• Ingredients: 5
• Yields: 2 quarts

ingredients

• 473.18 ml cider vinegar
• 473.18 ml sugar
• 10 whole cloves
• 2 cinnamon sticks
• 1360.77 g firm crabapples, stems intact

directions

1. Combine the vinegar, sugar, cloves and cinnamon in a large stainless-steelpan. Bring to a boil over high heat and stir until the sugar dissolves, about 3 minutes.
2. Reduce heat to medium, add the apples, and cook until barely done, about 5-6 minutes.
3. Using a slotted spoon, pack the apples into clean, dry jars with sealable lids. Laddle in the hot syrup to within 1/2 inch of the jar rims and cover.
4. Store jars in a cool, dark place.