Pickled Crab Apple
From The Rural cook book, 1907
Serves 11
This keeps the fruit whole and is very satisfactory.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Rural cook book (1907), page 120. The excerpt below is the record exactly as published.
Pickled Crab Apple. — One quart of vinegar, three pounds brown sugar; make this into a syrup. Have the apples in a gallon jar or one of size that will set in an iron kettle. Pour this syrup over them, have seasoning tied in small pieces of cheese cloth and cook with the rest Boil in the jar until a fork will go easily into the apples. The juice need not cover the fruit at first, the apples help make more. This keeps the fruit whole and is very satisfactory; it needs a weight like a - small plat
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