Autumn-Spiced Pickled Crabapples
Our spiced pickled crabapples are an old-fashioned pickling recipe that’s full of the best flavors of fall and are the perfect accompaniment to any Thanksgiving meal. Whether you serve them as a side or just eat them straight from the jar, these pickled crabapples are sure to be a hit!
Ingredients
- 2 pounds crab apples
- 1 3/4 cup apple cider vinegar
- 1 1/2 cup water
- 3 cups sugar
- 1 1/2 teaspoons whole cloves
- 2 sticks cinnamon
- 1 piece fresh or dried ginger approximately 1/2 inch long
Instructions
- Wash the apples well, leaving the stems intact.
- If working with larger crabapples (1-2 inch diameter), gently prick them all over with a fork or the tip of a small sharp knife. This prevents them from bursting while simmering. There's no need for this if your crabapples are a smaller variety (less than an inch in diameter).
- Stir vinegar, water, sugar, and spices together in a large saucepan. Bring to a slow boil. Add prepared crabapples and simmer for 5-10 minutes.
- Carefully remove the apples from the hot liquid and pack them into your jar or jars.
- Strain the pickling liquid and then pour into the jars, completely immersing the fruit. Let cool and then cap and refrigerate.
- The apples can be canned, as well, for longer storage.
Notes
Makes 1 quart
The crab apples will keep in the refrigerator for several weeks.
Tried this recipe?Let us know how it was!