Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Pickled Lady Apples 4.0 (13) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Pickled Lady apples not only are decorative but also serve as bracing companions toricher dishes. Ingredients 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 Directions 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. Rate it Print