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LOCATION: Recipes >> Preserving >> Crabapple Pickles 02

Print this Recipe    Crabapple Pickles 02

PICKLED CRAB APPLES

2 1/2 lb. crab apples
3 c. sugar
1 c. vinegar
1 (6-inch) stick cinnamon,broken
1 tsp. whole cloves

Pack loosely to keep the apples' shapes. Rinse crab apples; remove
and discard stems. For syrup, in a large kettle or Dutch oven
combine sugar, vinegar, cinnamon, cloves and 1 1/2 cups water.
Bring to boiling; reduce heat. Add crab apples. Simmer, covered,
about 15 minutes or just until crab apples are tender. Remove from
heat. Using a slotted spoon, loosely pack apples into 5 hot clean
pint jars, leaving a 1/2-inch headspace. Return syrup to boiling;
add syrup to cover apples in jars, leaving a 1/2-inch head space.
Wipe rims; adjust lids. Process in boiling water bath for 20 minutes.
(Start timing when water boils.) Makes 5 pints.

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