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Spicy Pickled Crabapples

"These taste like the canned crabapples that grandma used to make!"
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50 m servings 315 cals
Original recipe yields 24 servings (6 - 1 quart jars)

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  1. Stick 2 or 3 cloves into each of the crabapples, and set aside.
  2. In a large pot, stir together the water, sugar, and vinegar. Place allspice berries, cinnamon sticks, and lemon zest in cheesecloth, and tie cheesecloth to make a small bag; add to pot. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the crabapples,and simmer until tender, about 20 minutes.
  3. Use a slotted spoon to lift out crabapples and place them into sterile jars. Cover with hot syrup, and seal in a hot water bath for 10 minutes, or until the centers of the lids are depressed. If the syrup seems too thick, add more water. Refrigerate after opening.

Nutrition Facts

Per Serving: 315 calories; 0.6 g fat; 80.9 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 28 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I halved the recipe. I had to add quite a bit of water ( 1 cup) to the sauce to have enough to cover the crabapples in the jars. My crabapples were yellow & quite small. They simmered for 40 mi...