Crab Apple Pickle

Name: Crab Apple Pickle
Yield: Makes 4 to 5 pints
Ingredients: 3 (3″) sticks cinnamon; 1 tsp. whole ginger; 4 lbs. crab apples; 4 c. sugar; 1 tblsp. whole cloves; 2½ c. vinegar; 2 c. water

Preparation info

Makes
4 to 5 pints

Difficulty
Easy

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

Ingredients

4 lbs. crab apples
2½ c. vinegar
2 c.

Preserve
Gluten-free
Vegan

Method

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