Old Fashioned Spiced Crab Apples
User Reviews
3.4
Old Fashioned Spiced Crab Apples
Description
The recipe for Old Fashioned Spiced Crab Apples centers on simmering whole crab apples with their stems intact in a seasoned pickling mixture of cider vinegar, water, and sugar, infused with cracked cardamom pods and whole cloves. The apples are pricked beforehand to prevent bursting during the simmer, which is brief to maintain a firm texture. Once cooked, the pickled crab apples are carefully packed into jars and covered with strained pickling liquid, creating a bright, slightly sweet and spiced preserve.
The flavor combines tartness from the vinegar with the warmth of cardamom and clove, while the texture stays tender but not mushy due to the controlled cooking time. This preparation allows for a nuanced balance between fruitiness, acidity, and spice without overwhelming softness.
These spiced crab apples can add a distinctive touch to meals, either as a condiment, a garnish for meats or cheese plates, or enjoyed on their own. Their preservation in vinegar extends their shelf life for refrigerated use, making them suitable for occasional use through the season.
While some splitting of the apple skin may occur during cooking, it does not affect the final quality. Care should be taken to avoid eating the apple seeds inside the fruit. Overall, the recipe yields around one quart of pickled crab apples.
Ingredients
- 1 qt crab apples
- 1 3/4 cups cider vinegar
- 1 1/2 cups water
- 3 cups sugar
- 1 Tbsp cardamom pods
- 1 tsp clove whole
Instructions
- Wash the apples well, and leave the stems intact.
- Gently prick the apples all over with a fork or the tip of a small sharp knife. This is so that they don't burst as they cook.
- Combine the vinegar, water, and sugar in a pot.
- Roll over the cardamom pods with a rolling pin or the side of a wine bottle to gently crack them open. Don't lose any of the black seeds. Add the cardamom (seeds and pods) and cloves to the pan and bring to a boil
- Turn down the heat and add the apples to the pot. Simmer for about 5 to 10 minutes, depending on the size of your apples. Use your judgement, you don't want the apples to get soft and mushy.
- Carefully remove the apples from the hot liquid and pack them into your jar or jars.
- Strain the pickling liquid and then pour into the jars, completely immersing the fruit. Let cool and then cap and refrigerate.
- Makes 1 quart
Notes
- Prick the crab apples gently to prevent bursting but maintain their shape.
- Apple skins may split during cooking, which won't affect the overall quality.
- Avoid consuming the apple seeds; cut around them when eating.
- Use the spice pods and seeds fully, making sure none are lost during preparation.
- This recipe yields approximately 1 quart of pickled crab apples, suitable for refrigeration.
User Reviews
Overall Rating
3.4
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