Pickled Crabapples
| 4 lbs | crabapples | 2 kg |
| 2 cups | white vinegar | 500 mL |
| 1 cup | water | 250 mL |
| 4 cups | sugar | 1 L |
| 20 | cinnamon heart candies | 20 |
| (optional for colour) | ||
| 1 tbsp | whole cloves | 15 mL |
| 10 inches | stick cinnamon | 25 cm |
| 1 tbsp | allspice | 125 mL |
Tie spices in a cheesecloth bag and add to a syrup of vinegar, water and sugar. Bring to a boil. Wash and remove blossom end from unblemished crabapples. Prick each crabapple 3 or 4 times. Add fruit to syrup and simmer until crabapples are heated through, but not soft (5 to 10 minutes). Remove spice bag. Pack apples into hot sterilized pint (500 mL) jars. Cover with boiling syrup leaving 1/2 in (1 cm) headspace. Seal. Process in a boiling water bath for 10 minutes.
