Pickled Crabapples

Transform your seasonal harvest into a delightful treat with this Pickled Crabapples recipe, perfect for preserving the vibrant flavors of fall. These tangy-sweet crabapples are infused with warm spices like cinnamon, cloves, star anise, and allspice, creating a beautifully aromatic brine of apple cider vinegar and sugar. This recipe is a simple and rewarding way to enjoy pickled fruit, requiring just 15 minutes of prep time and a quick water-bath canning process for long-lasting storage. Whether served as a unique addition to cheese boards, salads, or roasted meats, these pickled gems bring a touch of elegance and a pop of tartness to any dish. Get ready to impress with this stunning pantry staple that captures the essence of autumn in every jar!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Crabapples
• 2 cups Water
• 2 cups Apple cider vinegar
• 1.5 cups Granulated sugar
• 1 tablespoon Salt
• 2 sticks Cinnamon sticks
• 6 pieces Whole cloves
• 2 pieces Star anise
• 6 berries Allspice berries

Directions

Step 1

Rinse the crabapples thoroughly under cold water to remove dirt or debris, and remove any stems or leaves.

Step 2

In a medium saucepan, combine the water, apple cider vinegar, granulated sugar, and salt. Stir the mixture over medium heat until the sugar and salt are fully dissolved.

Step 3

Add the cinnamon sticks, whole cloves, star anise, and allspice berries to the saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes to infuse the flavors.

Step 4

Pack the cleaned crabapples tightly into sterilized canning jars, leaving about 1/2 inch of headspace at the top.

Step 5

Carefully pour the hot pickling liquid, along with the spices, over the crabapples in the jars. Ensure the liquid fully covers the fruit while maintaining the 1/2 inch headspace.

Step 6

Seal the jars with sterilized lids and process them in a boiling water bath for 10 minutes to properly preserve them.

Step 7

Remove the jars from the water bath and let them cool completely on a towel or wire rack. Check to ensure the lids have sealed properly by pressing down in the center – it should not pop back.

Step 8

Allow the pickled crabapples to sit for at least one week before opening to let the flavors develop. Store in a cool, dark place for up to 1 year, or in the refrigerator once opened.

Nutrition Facts

Serving size	(2205.0g)

Amount per serving	% Daily Value*
Calories	1785.8

Total Fat 4.2g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 7136.5mg	0%
Total Carbohydrate 446.2g	0%
Dietary Fiber 27.8g	0%
Total Sugars 392.8g
Protein 5.2g	0%

Vitamin D 0IU	0%
Calcium 284.7mg	0%
Iron 6.5mg	0%
Potassium 1568.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2.1%

Protein: 1.1%

Carbs: 96.8%