Spicy Pickled Crabapples Recipe
- 6 quarts fresh crabapples, washed and stems removed
- 1 cup whole cloves
- 1/2 cup water
- 3 pounds brown sugar
- 1 cup distilled white vinegar
- 2 tablespoons whole allspice berries
- 6 cinnamon sticks
- 1 tablespoon grated lemon zest
step 1: Stick 2 or 3 cloves into each of the crabapples, and set aside.
step 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.
step 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.