Earthy Delights Recipe
http://www.earthy.com/
Pickled CrabapplesThis 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.