Pickled Crab Apples Recipes

PICKLED CRABAPPLES

Found this on a hand written card in Mom's collection. I remember her making these. She loved them but only made them a couple of times because she could never find the right apples. A good sound CRAB apple is what is needed for this It makes an interesting addition to a relish tray. The smell of this on the stove is a reminder of "home" for me. Yes, time consuming but worth it.

Provided by TigBear

Categories Apple

Time P2DT4h

Yield 5 pints, 4-6 serving(s)

Number Of Ingredients 8

Pickled Crabapples image

Steps:

Make a spiced syrup by heating together the vinegar, water, sugar and the spices loosely tied in a bag. This should be enough syrup for about 5 pints.
Remove from heat and allow to cool.
When cool, add apples and heat slowly, being careful NOT to burst the fruit. (If I remember right bring to just a good "steam").
Remove from heat and allow to stand overnight.
Next morning, remove the spice bag and pack apples without reheating, into clean jars and fill to within 1/2 inch of the top of jar with syrup.
Put on cap, screwing the band tight.
Process in water bath at simmering temperature (180 degrees F) for 20 minutes.

Nutrition Facts : Calories 1499.1, Fat 3.2, SaturatedFat 0.6, Sodium 22.3, Carbohydrate 378.8, Fiber 1.8, Sugar 199.8, Protein 3.8

Ingredients

8 quarts crabapples (may vary)
1 quart vinegar
1 cup water
1 quart sugar
1 tablespoon cinnamon
1 tablespoon clove
1 teaspoon mace
1 teaspoon allspice

PICKLED CRAB APPLES

I got this recipe from a cooking class I took on "Gourmet Gifts From the Kitchen" at Sur La Table. These small tart pickled apples are excellent served with roast pork or turkey. Beautiful in a basket of homemade gifts. The apples will keep up to 1 year. Once opened, keep them refrigerated.

Provided by susie cooks

Categories < 15 Mins

Time 15m

Yield 2 quarts

Number Of Ingredients 5

Pickled Crab Apples image

Steps:

Combine the vinegar, sugar, cloves and cinnamon in a large stainless-steelpan. Bring to a boil over high heat and stir until the sugar dissolves, about 3 minutes.
Reduce heat to medium, add the apples, and cook until barely done, about 5-6 minutes.
Using a slotted spoon, pack the apples into clean, dry jars with sealable lids. Laddle in the hot syrup to within 1/2 inch of the jar rims and cover.
Store jars in a cool, dark place.

Nutrition Facts : Calories 1341.8, Fat 2, SaturatedFat 0.3, Sodium 18.8, Carbohydrate 338, Sugar 200.8, Protein 2.7

Ingredients

2 cups cider vinegar
2 cups sugar
10 whole cloves
2 cinnamon sticks
3 lbs firm crabapples, stems intact

EASY PICKLED APPLES

Provided by Taste of Home

Time 15m

Yield 8 servings.

Number Of Ingredients 11

Easy Pickled Apples image

Steps:

With a mandoline or vegetable peeler, cut apples into very thin slices. Place apples in a 1-quart jar. In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over apples. Cover and refrigerate overnight.

Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 0 protein.

Ingredients

1 pound medium apples, cored (2 apples)
1/2 cup water
1/2 cup honey
1/2 cup white wine vinegar
3 whole star anise
3 cardamom pods
2 cinnamon sticks (3 inches)
1 teaspoon kosher salt
1 teaspoon whole allspice
1 to 2 bay leaves
1 teaspoon whole peppercorns

EASY PICKLED CRABAPPLES

A sweet little accompaniment to any meal. Nice as is, but may be colored with food coloring for extra visual punch. From Home Preserving Made Easy. Cooking time approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories Apple

Time 35m

Yield 8 pints

Number Of Ingredients 5

Easy Pickled Crabapples image

Steps:

Sterilize jars.
Wash crab apples, leaving skin and stem, if desired; prick several holes in each.
Bring to a boil remaining ingredients, and crab apples, and cook slowly until tender.
Pack apples in sterilized jars and fill jars with the hot syrup to 1/2" of edge.
Seal securely and store.

Nutrition Facts : Calories 916.9, Fat 1, SaturatedFat 0.2, Sodium 7.2, Carbohydrate 232.1, Fiber 0.3, Sugar 174.9, Protein 1.2

Ingredients

5 lbs crabapples
1 quart vinegar
7 cups sugar
1 tablespoon whole cloves
2 inches cinnamon sticks

PICKLED LADY APPLES

Pickled Lady apples not only are decorative but also serve as bracing companions toricher dishes.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 12

Pickled Lady Apples image

Steps:

Prick apples in a few spots with a skewer. Bring vinegar, sugars, water, salt, cinnamon sticks, allspice berries, cloves, bay leaf, and peppercorns to a boil in a medium saucepan, stirring until sugar dissolves.
Add apples, and return to a boil. Reduce to a simmer, cover, and cook until a paring knife inserted in center of an apple meets slight resistance, about 8 minutes. Stir in cranberries, transfer to a bowl, and let cool. Cover, and refrigerate for at least 8 hours (or up to 1 month). Serve pickled apples cold or at room temperature.

Ingredients

2 pounds Lady apples (or crab apples)
2 cups apple-cider vinegar
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
1 1/4 cups water
1 1/2 teaspoons coarse salt
2 cinnamon sticks
1 1/2 teaspoons whole allspice berries
3 whole cloves
1 dried bay leaf
3/4 teaspoon whole black peppercorns
1/2 cup fresh cranberries

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Pickled Crab Apples Recipes

PICKLED CRABAPPLES

PICKLED CRAB APPLES

I got this recipe from a cooking class I took on "Gourmet Gifts From the Kitchen" at Sur La Table. These small tart pickled apples are excellent served with roast pork or turkey. Beautiful in a basket of homemade gifts. The apples will keep up to 1 year. Once opened, keep them refrigerated.

EASY PICKLED APPLES

EASY PICKLED CRABAPPLES

PICKLED LADY APPLES

Pickled Lady apples not only are decorative but also serve as bracing companions toricher dishes.

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