Crabapple Pickles
Yield
6 pintsPrep
30 minCook
10 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | pounds |
crabapples
|
*
|
| 3 | cups |
vinegar
|
|
| 2 | cups |
water
|
|
| ½ | cup |
cinnamon sticks
broken |
*
|
| ¼ | cup |
cloves
whole |
*
|
| 7 | cups |
beet sugar
or cane sugar |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.2 | kg |
crabapples
|
*
|
| 7.1E+2 | ml |
vinegar
|
|
| 473 | ml |
water
|
|
| 118 | ml |
cinnamon sticks
broken |
*
|
| 59 | ml |
cloves
whole |
*
|
| 1.7 | l |
beet sugar
or cane sugar |
* |
Directions
Steam hard crab apples a short time before dropping into the syrup.
Combine all other ingredients to make a syrup.
Tie spices in a little cheesecloth bag and cook in the syrup for 5 minutes.
Remove apples to clean jars and add another layer, continuing until all apples are cooked.
Fill jars with syrup and seal.
