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Pickled Lady Apples

  • Servings: 12
Pickled Lady Apples

Source: Martha Stewart Living, December 2008


  • 2 pounds Lady apples (or crab apples)
  • 2 cups apple-cider vinegar
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 1/4 cups water
  • 1 1/2 teaspoons coarse salt
  • 2 cinnamon sticks
  • 1 1/2 teaspoons whole allspice berries
  • 3 whole cloves
  • 1 dried bay leaf
  • 3/4 teaspoon whole black peppercorns
  • 1/2 cup fresh cranberries


  1. Prick apples in a few spots with a skewer. Bring vinegar, sugars, water, salt, cinnamon sticks, allspice berries, cloves, bay leaf, and peppercorns to a boil in a medium saucepan, stirring until sugar dissolves.

  2. Add apples, and return to a boil. Reduce to a simmer, cover, and cook until a paring knife inserted in center of an apple meets slight resistance, about 8 minutes. Stir in cranberries, transfer to a bowl, and let cool. Cover, and refrigerate for at least 8 hours (or up to 1 month). Serve pickled apples cold or at room temperature.

Reviews (2)

  • mariekoran 30 Aug, 2010

    I would say you should be able to can these just fine. I say this based on my Ball Canning book (2006) recipe that says 8 cups crabapples, 3 cups water,
    2 1/2 cups white vinegar, 4 1/2 cups white granulated sugar.

  • CFHalterman 12 Jan, 2009

    Is there any reason these could not be canned - packed hot into jars and hot water processed?

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