Pickled Lady Apples


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


  • 2 pounds Lady apples (or crab apples)

  • 2 cups apple-cider vinegar

  • ½ cup packed light-brown sugar

  • ½ cup granulated sugar

  • 1 ¼ cups water

  • 1 ½ teaspoons coarse salt

  • 2 cinnamon sticks

  • 1 ½ teaspoons whole allspice berries

  • 3 whole cloves

  • 1 dried bay leaf

  • ¾ teaspoon whole black peppercorns

  • ½ 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.

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