Pickled Lady apples not only are decorative but also serve as bracing companions toricher dishes.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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)

13 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
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.
Rating: Unrated
Is there any reason these could not be canned - packed hot into jars and hot water processed?