Spiced Pickled Crab Apples
Succulent spiced crab apple pickles can be prepared with vinegar, sugar, and spices, then canned for extended storage.
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Instructions
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In a large nonreactive pot, combine vinegar and sugar, heating until dissolved and brought to a boil.
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Place cloves and cinnamon sticks into a cheesecloth bag.
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Add crab apples and the spice bag to the boiling syrup; cook until the apples are tender.
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Using a slotted spoon, transfer the cooked crab apples into hot sterilized jars, then fill with boiling syrup to within 1/2-inch of the top and seal.
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Process the sealed jars in a boiling water canner for 20 minutes.
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Remove jars and allow them to cool on a towel-lined counter; once at room temperature, tighten bands and store in a cool, dark place for up to one year.