Pickled Crabapples

This recipe for pickled crabapples is a very simple, very "old-timey" recipe that my mother used to make once every year. She served pickled crabapples on the relish tray at holiday dinners such as Thanksgiving, Christmas, and Easter.
A word of caution: the crabapples used in this recipe do NOT come from ornamental crabapple trees. Those crabapples are not edible, or at least they are not the kind used in recipes. Crabapples are available in this part of the country at farmers' market

Ingredients:

5 pounds crabapples
1 quart white vinegar
7 cups sugar
1 tablespoon whole cloves
1 or 2 cinnamon sticks

Preparation:

Sterilize your jars very carefully.
Wash the crabapples, leaving on the skin and the stem. Pierce each crabapple with a fork, puncturing the skin in several places.
Bring the remaining ingredients to a boil and add the crabapples. Reduce the heat and cook slowly until the crabapples are tender.
Pack the apples in the sterilized jars and fill with hot syrup to about 1/2 inch from the top edge of the jar. Seal securely.

Directions:
This recipe for pickled crabapples is a very simple, very "old-timey" recipe that my mother used to make once every year. She served pickled crabapples on the relish tray at holiday dinners such as Thanksgiving, Christmas, and Easter.
A word of caution: the crabapples used in this recipe do NOT come from ornamental crabapple trees. Those crabapples are not edible, or at least they are not the kind used in recipes. Crabapples are available in this part of the country at farmers' markets, or at roadside fruit and vegetable stands.

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Pickled Crabapples

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