Spicy Pickled Crabapples recipe

All Recipes Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Ingredients

6 quarts fresh crabapples, washed and stems removed
1 cup whole cloves
½ cup water
3 pounds brown sugar
1 cup distilled white vinegar
2 tablespoons whole allspice berries
6 cinnamon sticks
1 tablespoon grated lemon zest

Nutrition Info

315 calories
carbohydrate: 80.9 g
cholesterol: : -
fat: 0.6 g
fiber: 2.9 g
protein: 0.8 g
saturatedFat: 0.1 g
servingSize: -
sodium: 28 mg
sugar: 55.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stick 2 or 3 cloves into each of the crabapples, and set aside.

  2. In a large pot, stir together the water, sugar, and vinegar. Place allspice berries, cinnamon sticks, and lemon zest in cheesecloth, and tie cheesecloth to make a small bag, add to pot. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the crabapples,and simmer until tender, about 20 minutes.

  3. Use a slotted spoon to lift out crabapples and place them into sterile jars. Cover with hot syrup, and seal in a hot water bath for 10 minutes, or until the centers of the lids are depressed. If the syrup seems too thick, add more water. Refrigerate after opening.

Recipe Yield

6 - 1 quart jars

Recipe Note

These taste like the canned crabapples that grandma used to make!

Do you like the recipe? Share this tasty recipe!