Best 4 Pickled Crab Apples Recipes
Pickled crab apples are a delicious and versatile treat that can be enjoyed in many different ways. They can be served as an appetizer, side dish, or even dessert. Pickled crab apples are also a great way to use up crab apples that would otherwise go to waste. They are easy to make and can be stored for several months. Whether you are a seasoned pickler or a beginner, this article will provide you with all the information you need to make the best pickled crab apples.
Check out the recipes below so you can choose the best recipe for yourself!
PICKLED CRAB APPLES
I got this recipe from a cooking class I took on "Gourmet Gifts From the Kitchen" at Sur La Table. These small tart pickled apples are excellent served with roast pork or turkey. Beautiful in a basket of homemade gifts. The apples will keep up to 1 year. Once opened, keep them refrigerated.
Provided by susie cooks
Categories < 15 Mins
Time 15m
Yield 2 quarts
Number Of Ingredients 5
Steps:
- Combine the vinegar, sugar, cloves and cinnamon in a large stainless-steelpan. Bring to a boil over high heat and stir until the sugar dissolves, about 3 minutes.
- Reduce heat to medium, add the apples, and cook until barely done, about 5-6 minutes.
- Using a slotted spoon, pack the apples into clean, dry jars with sealable lids. Laddle in the hot syrup to within 1/2 inch of the jar rims and cover.
- Store jars in a cool, dark place.
Nutrition Facts : Calories 1341.8, Fat 2, SaturatedFat 0.3, Sodium 18.8, Carbohydrate 338, Sugar 200.8, Protein 2.7
SPICY PICKLED CRABAPPLES
These taste like the canned crabapples that grandma used to make!
Provided by Wendy L
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Stick 2 or 3 cloves into each of the crabapples, and set aside.
- 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.
- 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.
Nutrition Facts : Calories 315 calories, Carbohydrate 80.9 g, Fat 0.6 g, Fiber 2.9 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 28 mg, Sugar 55.1 g
EASY PICKLED CRABAPPLES
A sweet little accompaniment to any meal. Nice as is, but may be colored with food coloring for extra visual punch. From Home Preserving Made Easy. Cooking time approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Apple
Time 35m
Yield 8 pints
Number Of Ingredients 5
Steps:
- Sterilize jars.
- Wash crab apples, leaving skin and stem, if desired; prick several holes in each.
- Bring to a boil remaining ingredients, and crab apples, and cook slowly until tender.
- Pack apples in sterilized jars and fill jars with the hot syrup to 1/2" of edge.
- Seal securely and store.
Nutrition Facts : Calories 916.9, Fat 1, SaturatedFat 0.2, Sodium 7.2, Carbohydrate 232.1, Fiber 0.3, Sugar 174.9, Protein 1.2
PICKLED LADY APPLES
Pickled Lady apples not only are decorative but also serve as bracing companions toricher dishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 12
Steps:
- Prick apples in a few spots with a skewer. Bring vinegar, sugars, water, salt, cinnamon sticks, allspice berries, cloves, bay leaf, and peppercorns to a boil in a medium saucepan, stirring until sugar dissolves.
- Add apples, and return to a boil. Reduce to a simmer, cover, and cook until a paring knife inserted in center of an apple meets slight resistance, about 8 minutes. Stir in cranberries, transfer to a bowl, and let cool. Cover, and refrigerate for at least 8 hours (or up to 1 month). Serve pickled apples cold or at room temperature.
Tips:
- Choose firm, unblemished crab apples for pickling. Smaller crab apples work best, as they have a higher flesh-to-seed ratio.
- Use a variety of crab apples for a more complex flavor. Some good options include Transcendent, Dolgo, and Hyslop.
- Prick the crab apples with a fork or toothpick before pickling. This will help the pickling solution to penetrate the fruit.
- Use a combination of vinegar, water, and sugar to make the pickling solution. The ratio of vinegar to water can be adjusted to taste. More vinegar will produce a tangier pickle, while more water will produce a milder pickle.
- Add spices and herbs to the pickling solution for extra flavor. Common additions include cinnamon sticks, cloves, allspice berries, and ginger.
- Pack the crab apples tightly into a jar or jars. Pour the pickling solution over the crab apples, leaving 1 inch of headspace at the top of the jar.
- Seal the jar or jars tightly and store in a cool, dark place for at least 4 weeks before eating. The pickles will continue to improve in flavor over time.
Conclusion:
Pickled crab apples are a delicious and versatile condiment that can be enjoyed in a variety of ways. They can be served as a side dish, used as an ingredient in salads or sandwiches, or even used to make desserts. Whatever you choose to do with them, pickled crab apples are sure to add a unique and flavorful touch to your meals.
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