Ingredients7 d 2 h 22 m servings 87 cals
- 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.
- Editor's Note
- The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
Per Serving: 87 calories; 0.4 g fat; 21.4 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 3 mg sodium. Full nutrition
ReviewsRead all reviews 6
Just as a side note, these are refrigerator pickles so just putting them in any old jar & leaving them in the refrigerator is fine. They are NOT intended to be shelf stable! Canning jars, rings ...
I made 4 pints of these and when I first tried them I really didn't care much for them. Not wanting to be wasteful I decided I would eat them in spite of my initial dislike. But the more I ate, ...
These are really good! Instead of the spices listed, I used a homemade pie spice mix and tied it up in a cheesecloth that I put into the jar. I would slice them thicker next time. I halved the r...
I cant wait to try and make these! i love almost anything pickled but was nervous to try tradtional canning methods thank you for this new way to can and pickle things! i am going to also try it...
The kids smelled this being made and said that it smells like wassail! Officially, on Thanksgiving we get to try them. Right now they look and smell so good, that I'm sure we will truly savor ...