Pickled Apples

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 9 lbs. apples
  • 4 lbs. sugar
  • 1 pint water
  • 1 qt. vinegar
  • ¼ broken cinnamon and cloves mixed


Select "Pound Sweets" or large Crab apples. Pare the sweet apple, leave Crabs whole, with stems.

Place fruit in crock alternately with layers of sugar and pour vinegar and sugar over and let stand over night covered. Drain and to the liquid add the spices, tied in a bag, soft heads of cloves removed. Heat slowly to the boiling point and when clear add the apples; boil until tender but not soft. Place in heated glass cans, using perforated skimmer and cover. When apples are all cooked and in the jars let syrup boil down a little and lifting covers, pour the boiling syrup over the fruit and seal at once.