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Spicy Pickled Crabapples

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Wendy L

These taste like the canned crabapples that grandma used to make!

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 80.9g
  • 26%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Stick 2 or 3 cloves into each of the crabapples, and set aside.
  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.
  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.
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Reviews

Julie
12
10/18/2011

I halved the recipe. I had to add quite a bit of water ( 1 cup) to the sauce to have enough to cover the crabapples in the jars. My crabapples were yellow & quite small. They simmered for 40 minutes.