Pickled Whitney Crab Apples

AT THE VIROQUA cemetery recently, I came across the old apple trees my mother and grandmother used to pick from. It was amazing how nothing went to waste. This is the recipe they used.

Pickled Crab Apples

Choose round crab apples uniform in size. Do not pare them. Make spiced syrup by heating together one quart of vinegar, one quart of sugar, one teaspoon each of cinnamon, cloves, mace and allspice. When cool, add crab apples and gently heat, being careful not to burst fruit. Let stand in syrup overnight, pack into cold clean jars and fill to within ½ inch of the top with syrup. Put on cap, screwing band firmly tight. Process in water bath at simmering temperature (180 F) for 20 minutes.

It was a special treat with family around the table and pickled crab apples in the old pink dish.


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