Pickled Crabapples Recipes
PICKLED CRAB APPLES
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.
Provided by susie cooks
Categories < 15 Mins
Time 15m
Yield 2 quarts
Number Of Ingredients 5
Steps:
- 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.
- Reduce heat to medium, add the apples, and cook until barely done, about 5-6 minutes.
- 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.
- Store jars in a cool, dark place.
Nutrition Facts : Calories 1341.8, Fat 2, SaturatedFat 0.3, Sodium 18.8, Carbohydrate 338, Sugar 200.8, Protein 2.7
EASY PICKLED CRABAPPLES
A sweet little accompaniment to any meal. Nice as is, but may be colored with food coloring for extra visual punch. From Home Preserving Made Easy. Cooking time approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Apple
Time 35m
Yield 8 pints
Number Of Ingredients 5
Steps:
- Sterilize jars.
- Wash crab apples, leaving skin and stem, if desired; prick several holes in each.
- Bring to a boil remaining ingredients, and crab apples, and cook slowly until tender.
- Pack apples in sterilized jars and fill jars with the hot syrup to 1/2" of edge.
- Seal securely and store.
Nutrition Facts : Calories 916.9, Fat 1, SaturatedFat 0.2, Sodium 7.2, Carbohydrate 232.1, Fiber 0.3, Sugar 174.9, Protein 1.2
PICKLED CRABAPPLES
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.
Provided by TigBear
Categories Apple
Time P2DT4h
Yield 5 pints, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Remove from heat and allow to cool.
- When cool, add apples and heat slowly, being careful NOT to burst the fruit. (If I remember right bring to just a good "steam").
- Remove from heat and allow to stand overnight.
- 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.
- Put on cap, screwing the band tight.
- Process in water bath at simmering temperature (180 degrees F) for 20 minutes.
Nutrition Facts : Calories 1499.1, Fat 3.2, SaturatedFat 0.6, Sodium 22.3, Carbohydrate 378.8, Fiber 1.8, Sugar 199.8, Protein 3.8
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