Crab Apples Pickled

Ingredients

• Select bright red crab apples
• Boil the sweet pickle

Method

1. 1

   Boil whole crab apples until tender without breaking skins.

2. 2

   Pour sweet pickle over them, repeat for three days, then fill jars and seal.

Nutrition per serving

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 4. The excerpt below is the record exactly as published.

CRAB APPLES PICKLED. but ripe peaches ; wipe them well ; boil the pickle, and pour it over the peaches ; boil five minutes, and let stand until cold; remove the fruit, and boil the pickle once more ; add the peaches, and put into a large crock with a cover. Six days afterwards, boil up once, fill the warm jars, and make them air-tight. [It sometimes happens that the most carefully-pre- pared pickles or preserves will prove a disap- pointment; but if you will keep all kinds of home-made relishes in a room or cellar free from sudden changes of temperature, you will experience very litde trouble with them. Should they appear cloudy, or develop a fungoid growth, drain off the sirup, and boil up once, or open the jars and place them in warm water which should be brought to the boiling point. All jars not filled to the top should be refilled. This is best done by using the contents of one of the jars, which is less troublesome than preparing a fresh pickle. Do not put too many peaches in a jar ; if quart jars are used, nine medium-sized peaches to each jar will be sufficient.] Crab Apples Pickled. — Select bright red crab apples with stems on, and boil them whole until tender. Care must be exercised not to cook them long enough to break their skins. Boil the sweet pickle

Cook this with the app: pantry check, scaling, and the assistant.