Spicy Pickled Crabapples Recipes

PICKLED CRAB APPLES

Pickled Crab Apples image

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

Ingredients

2 cups cider vinegar
2 cups sugar
10 whole cloves
2 cinnamon sticks
3 lbs firm crabapples, stems intact

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

Easy Pickled Crabapples image

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

Ingredients

5 lbs crabapples
1 quart vinegar
7 cups sugar
1 tablespoon whole cloves
2 inches cinnamon sticks

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

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