Ingredients
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8
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
Directions
Pickled Crabapples, Found this on a hand written card in Mom’s collection I remember her making these She loved them but only made them a couple of times because she could never find the right apples A good sound CRAB apple is what is needed for this It makes an interesting addition to a relish tray The smell of this on the stove is a reminder of home for me Yes, time consuming but worth it , Good recipe, did not add the mace You can keep apples from bursting, run a sterilized needle or skewer thru the apple at the stem I also pack the apples and then heat the syrup to boil again and then pour over , Found this on a hand written card in Mom’s collection I remember her making these She loved them but only made them a couple of times because she could never find the right apples A good sound CRAB apple is what is needed for this It makes an interesting addition to a relish tray The smell of this on the stove is a reminder of home for me Yes, time consuming but worth it
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Steps
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1
Done
|
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. |
|
2
Done
|
Remove from Heat and Allow to Cool. |
|
3
Done
|
When Cool, Add Apples and Heat Slowly, Being Careful not to Burst the Fruit. (if I Remember Right Bring to Just a Good "steam"). |
|
4
Done
|
Remove from Heat and Allow to Stand Overnight. |
|
5
Done
|
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. |
|
6
Done
|
Put on Cap, Screwing the Band Tight. |
|
7
Done
|
Process in Water Bath at Simmering Temperature (180 Degrees F) For 20 Minutes. |
