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!
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Recipe Information
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
Instructions
Rinse the crabapples thoroughly under cold water to remove dirt or debris, and remove any stems or leaves.
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.
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.
Pack the cleaned crabapples tightly into sterilized canning jars, leaving about 1/2 inch of headspace at the top.
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.
Seal the jars with sterilized lids and process them in a boiling water bath for 10 minutes to properly preserve them.
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.
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
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7136 mg | 310% | |
| Total Carbohydrate | 446.2 g | 162% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 392.8 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1569 mg | 33% | |
*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.
