Spicy Pickled Crabapples
"These taste like the canned crabapples that grandma used to make!"
Added to shopping list. Go to shopping list.
Ingredients50 m servings 315 cals
Original recipe yields 24 servings (6 - 1 quart jars)
- Stick 2 or 3 cloves into each of the crabapples, and set aside.
- 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.
- 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.
Per Serving: 315 calories; 0.6 g fat; 80.9 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 28 mg sodium. Full nutrition
ReviewsRead all reviews 1