Pickled Lady Apples Recipes

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.

Steps:

• Place the water, cider vinegar, sugar, allspice, clove, nutmeg, and ginger into a small saucepan, and bring to a simmer over medium-high heat, stirring until the sugar dissolves.
• Meanwhile, toss the sliced apples with the lemon juice, and pack into two sterilized 1 quart canning jars with lids and rings. Pour the boiling syrup over the apples, and affix the lids and rings.
• Allow the jars to stand at room temperature until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Place in the refrigerator, and wait 1 week before opening.

Steps:

• Take ripe, hard, sweet apples.
• Peel evenly, and if the apples are perfect leave them whole, otherwise cut into quarters.
• To a peck of apples take about two quarts of vinegar and four pounds of sugar, half an ounce of mace, half an ounce of cloves and the same amount of allspice, all unground, one teaspoonful of mustard seed, a few pepper grains and a little salt. Heat the vinegar and sugar together until it boils, skim well, put the spices into a thin muslin bag and add to the vinegar, then put in the apples.
• Place over the fire, and stew slowly until the apples are soft. Then take out the apples, let the vinegar boil down and pour over the fruit; cover and put away.

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.

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.

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.