Christopher Idone

Pickled Crab Apples

Preparation info
  • Makes approximately

    6

    pints
    • Difficulty

      Easy

Appears in
Apples (A Country Garden Cookbook)
Apples (A Country Garden Cookbook)

By Christopher Idone

Published 1998

  • About

Even today, a dinner or supper at a Pennsylvania Dutch farm includes condiments consisting of seven sweets and seven sours.

This recipe is one of them. Serve it with roast pork, pork chops or braised beef dishes.

Ingredients

  • Approximately 30 crab apples, with skin and stem intact
  • 4 cups cider vinegar
  • 4 cups

Method

Place the apples in a heavy, nonreactive kettle. Add the vinegar and enough cold water to cover the apples. Add the remaining ingredients. Bring to a boil over high heat, stirring from time to time. Reduce the heat and simmer for 45 minutes, or until the crab apples are almost tender.

Transfer the apples to sterilized pint jars and divide the spices among the jars. Add the syrup and all