crab apple pickle

5 pints
4 pounds Crab apples
2½ cup Vinegar
2 cups Water
4 cups Sugar
1 tablespoon Whole cloves
Cinnamon sticks, 3 inch
1 teaspoon Whole ginger

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 a bag.

Cook half the crab apples in the syrup for 2 minutes; remove. Repeat the process till all crab apples are cooked. Pour syrup with spice bag over apples and let stand overnight.

Remove spice bag. Pack apples in hot pint jars. Bring syrup to a boil. Pour over fruit.

Adjust lids. Process in boiling water bath (212 F.) for 30 minutes.

Remove jars from canner and completely seal unless jars are the self sealing type. Makes 4-5 pints (depending on apple size) Recipe from Farm Journal's Country Cookbook, 1972 edition **JJ** 102495.1331

Submitted By JJ JUDKINS On 10-24-95

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