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Pickled Lady Apples

Pickled Lady Apples

Martha Stewart Living, December 2008 http://www.marthastewart.com/318949/pickled-lady-apples
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  • Yield Serves 12 as part of a buffet

Ingredients

    • 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

Directions

  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.

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