Pickled Crabapples

READY IN: 52hrs
Recipe by TigBear

Found this on a hand written card in Mom's collection. I remember her making these. She loved them but only made them a couple of times because she could never find the right apples. A good sound CRAB apple is what is needed for this It makes an interesting addition to a relish tray. The smell of this on the stove is a reminder of "home" for me. Yes, time consuming but worth it.

Top Review by Chef Ressie

Good recipe, did not add the mace. You can keep apples from bursting, run a sterilized needle or skewer thru the apple at the stem. I also pack the apples and then heat the syrup to boil again and then pour over.

Ingredients Nutrition

Directions

  1. Make a spiced syrup by heating together the vinegar, water, sugar and the spices loosely tied in a bag. This should be enough syrup for about 5 pints.
  2. Remove from heat and allow to cool.
  3. When cool, add apples and heat slowly, being careful NOT to burst the fruit. (If I remember right bring to just a good "steam").
  4. Remove from heat and allow to stand overnight.
  5. Next morning, remove the spice bag and pack apples without reheating, into clean jars and fill to within 1/2 inch of the top of jar with syrup.
  6. Put on cap, screwing the band tight.
  7. Process in water bath at simmering temperature (180 degrees F) for 20 minutes.

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