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Pickled Crabapple
Pickled Crabapple is a traditional British recipe for a classic preserve of crab apples in hot vinegar syrup flavoured with cinnamon, cloves and black peppercorns that are typically used with ducks and geese. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Crabapple.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+30 days maturing)
Makes:
5 jars
Rating: 
Tags : Wild FoodSpice RecipesBritish Recipes
Pickled Crabapple: Classic British recipe for a preserve of crab apples in hot vinegar syrup flavoured with cinnamon, cloves and black peppercorns that are typically served with ducks and geese, shown arranged on a plate.
Ingredients:
2.5kg
crab apples
1.2kg light brown sugar
720ml vinegar
480ml water
60g
cinnamon sticks, lightly crushed
30g whole
cloves
10 whole black peppercorns
Method:
Combine all the ingredients (apart from the crabapples) to make a syrup (it's easiest if you tie the spices in a muslin bag to remove them later). Meanwhile steam the apples themselves above a pan of rapidly-boiling water for about 4 minutes to soften them.
After the syrup has been cooking for about 5 minutes remove the spices. Add the apples to the syrup and cook for 4 minutes then transfer the apples to clean, sterile jars. Pack lightly into the jars and top with the hot syrup (it's safest if you heat the jars in an oven pre-heated to 80°C before filling them. Secure the lids tightly and store. These are best used after a minimum of a month's pickling.
