Sweet Crab Apple Pickle

Ingredients

• 3 pounds crab apples
• 11% teaspoons cloves
• 2 cups cider vinegar
• 1 cup sugar
• 1 ounce stick cinnamon
• 114 teaspoons black pepper
• 114 teaspoons ginger

Method

1. 1

   Wipe crab apples, remove stems, and steam until soft.

2. 2

   Tie spices in muslin bag, put in preserving kettle, add vinegar, sugar, and apples, bring gradually to boiling point, and simmer for 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 312. The excerpt below is the record exactly as published.

SWEET CRAB APPLE PICKLE 3 pounds crab apples 11% teaspoons cloves 2 cups cider vinegar 11% teaspoons allspice berries 1 cup sugar 114 teaspoons black pepper 114 teaspoons ginger Wipe crab apples, remove stems, and steam until soft. Tie spices in muslin bag, put in preserving kettle, add vinegar, sugar, and apples, bring gradually to boiling point, and simmer 20 minutes. SPICED CURRANTS 7 pounds currants 3 tablespoons cinnamon 5 pounds brown sugar 3 tablespoons clove 1 pint vinegar Pick over currants, wash, drain, and remove stems. Put in a preserving kettle, add sugar, vinegar, and spices tied in a piece of muslin. Heat to boiling point, and cook slowly 1% hours. Store in a stone or glass jar and keep in a cool place. GOOSEBERRY CATSUP 5 pounds gooseberries 11% tablespoons cinnamon 4 pounds sugar 1 tablespoon clove 2 cups cider vinegar 1 tablespoon allspice Pick over, wash, and drain gooseberries. Put in kettle and add sugar, vinegar, and spices. Bring to boiling point and simmer 2 hours. Fill bottles and seal. GOOSEBERRY RELISH 5 cups gooseberries 3 tablespoons ginger 11% cups raisins 3 tablespoons salt 1 onion V4 teaspoon cayenne 1 cup brown sugar 1 teaspoon turmeric 3 tablespoons mustard 1 quart vinegar Pick over, wash, and drain gooseberries. Add raisins (from which seeds have been removed) and onion, peeled and sliced. 758 THE BOSTON COOKING-SCHOOL COOK BOOK Chop or force through a meat chopper, put in preserving kettle, and add sugar, mustard, ginger, salt, cayenne, and turmeric. Pour over vinegar, bring slowly to boiling point, and simmer 45 minutes. Strain through a coarse sieve, fill bottles with mixture, and seal. GRAPE CATSUP Grapes 1 tablespoon cinnamon 5 pounds sugar 1 tablespoon allspice 2 quarts vinegar 2 tablespoons clove 1 grated nutmeg Pick over, wash, drain, and remove stems from grapes. Add cold water to barely cover, bring to boiling point, and simmer until fruit is soft; then press through a sieve, discarding skins and seeds. Put 10 pounds of the fruit pulp in a preserving kettle and add other ingredients. Bring to boiling point and simmer until the consist- ency of acatsup. Fill bottles to overflowing, adjust stoppers, and seal. GREEN GRAPE RELISH Wash green grapes. Add 14 cup water for each quart of grapes. Bring to boiling point and simmer until soft. Strain. Add equal measure of sugar. Cook slowly until pink, stirring frequently. Fill jars and seal. SWEET PICKLED PEACHES lV peck peaches 1 pint vinegar 2 pounds brown sugar ‘1 ounce stick cinnamon

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