This recipe for pickled crabapples is a very
simple, very "old-timey" recipe, which is usually served 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 certain parts of the country at farmers' market, or at roadside fruit and vegetable stands.
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.