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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Crabapple Pickles, Welsh Recipe

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This recipe for Crabapple Pickles, Welsh is from CRABAPPLE COOKBOOK OF CANADA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Spiced Vinegar:
700 ml (2.97 cups) white vinegar
1 cinnamon stick
1/2 whole nutmeg
1 star anise
6 allspice berries
3 green cardamom pods, crushed
6 black peppercorns
4 strips of lemon zest
1 thumb-sized piece of ginger, peeled and sliced
2 kg crabapples, halved and cored
300 g (1.27 cups) caster sugar
Directions:
Directions:
Combine all the ingredients for the spiced vinegar in a pan, bring to a boil, take off the heat, then set aside to infuse until it reaches room temperature. When cold, pass through a fine-meshed sieve to remove the spices.
Combine the crabapples and 600ml of the spiced vinegar in a saucepan. Bring the mixture to a simmer and cook gently for about 10 minutes, or until the fruit pieces are just tender.
Remove the fruit with a slotted spoon and pack tightly into jars that have been sterilized and warmed in the oven.
Add the sugar to the vinegar, heat until the sugar has dissolved then bring to a boil and cook rapidly for about 3 minutes.
Take off the heat and pour the syrup over the fruit, ensuring that the jars are filled almost completely. Secure with tight-fitting, vinegar-proof, lids and set aside for at least 2 weeks to mature before use.
If you use brightly-coloured lids and ribbons, a mix of these fruit pickles makes an excellent Christmas gift.

 

 

 

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