Crab Apple Pickle

Preparation info
  • Makes

    4 to 5 pints

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Be sure to leave stems on apples to add to their appetite appeal


  • 4 lbs. crab apples
  • c. vinegar
  • 2 c.


  • Wash and remove blossom ends of crab apples; do not remove stems. Prick each apple in several places.
  • Bring vinegar, water and sugar to a boil. Add spices tied in bag.
  • Cook half of the crab apples in the syrup for 2 minutes; remove. Repeat until all the crab apples are cooked. Pour syrup with spice bag over apples; let stand overnight.
  • Remove