Skip to main content

Pickled Apples

Image
By



A few weeks ago, we went apple picking and came home with 50 pounds of apples. I had a few dishes in mind that I wanted to make, and this was one of them. I made pickled apples last year, and loved them. Of course, I didn't note the recipe or the source of the recipe.


I searched high and low, but every single recipe I found used red hots (yup, the candy) as a flavoring. Well, that kind of goes against everything we are trying to do (not to mention, it sounds kind of gross), so I kept on looking. Still, no luck. Using the red hot recipes as a guide for safety, I paved my own road. Ok, more like repaved a road that many had previously traveled, but still....


The final product turned out great, taste wise. I had a very difficult time canning these suckers though. The apples just did not want to stay put. I'm talking serious float. I haven't been canning that long and I'm still super clumsy when it comes to canning fruit. It seems like no matter what I do, it all floats. Usually it's not too bad, but with the apples, I'm actually a little concerned about the safety. The apples weren't entirely covered with the brine and there was very little head space. To be safe, Craig and I will not be sharing these apples (I can deal with giving us botulism, ours friends not so much). So, keep this all in mind if you decide to follow the recipe below. And if you have any pointers, for god's sake, share them!


Pickled Apples

makes 6 pints


6 pounds apples

3 cups sugar

3 cups water

2 1/2 cups apple cider vinegar

2 tsp whole cloves

4 4-inch cinnamon sticks

Vitamin C tablets


Create an anti-browning ascorbic-acid bath by dissolving crushed vitamin C tablets in cold water. Working one apple at a time, peel, core and slice. After slicing, place in the vitamin C bath.


Bring the sugar, water, vinegar, cloves and cinnamon sticks to a boil. Drain apple slices and add to the brine. Bring back to a boil and simmer 5 to 7 minutes. Pack apples in pint jars and cover with brine. Leave 1/2" headspace and process for 15 minutes


**I've said it before and I'll say it again: These are not thorough canning instructions. If you have never canned before, I recommend taking a class. There are a number of precautions one must take to avoid poisoning oneself and one's loved ones with botulism.**

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Planning Ahead Week of 2/12/12

By
Another busy week and another week of failing to follow our meal plan. It seems like I'm starting to get caught up in late hours at work and overextending myself again. It's time to review those resolutions I made and start taking better care of myself. So, with that in mind, below is what we plan on making this week. Meal 1 - Roasted Chicken, onions and potatoes Meal 2 - Stirfry with chinese broccoli and mushrooms Meal 3 - Roasted turnips, shredded carrots with tahini dressing, couscous Meal 4 - Veggie burgers, kohlrabi salad Meal 5 - Enchiladas!! We have some friends coming over for dinner on Thursday and Craig is making homemade enchiladas - complete with homemade tortillas and enchilada sauce. Hot damn! We have some posts planned for the week, so be sure to check back.
Post a Comment
Read more

Using What You Can (or Freeze) - Radish and Corn Salad

By
Radish and Corn Salad A couple of weeks ago , I went a little nuts buying radishes. Thinking that they wouldn't be at the greenmarket too much longer, I bought quite a few bundles. Usually, I snack on radishes throughout the week, but given the amount I bought this time, I knew I was going to actually have to make something. I started flipping through Carol Gelles 1,000 Vegetarian Recipes . When Craig and I first moved in together, he was still a vegetarian. I bought this book then, to familiarize myself with some of the more common vegetarian recipes. I've used this book for years, but I don't think I've ever made a recipe from it exactly as specified. It's a great book to use for inspiration, and it seems to make it through every one of my annual cookbook purges. So, flipping through the book and looking at the frozen summer corn in my freezer, we put the following salad together. Radish and Corn Salad adapted from Carol Gelles "Red Radish Salad" serves...
Post a Comment
Read more

Weekly Check In

By
For the second week in a row, we've been well behaved and stuck to our plan. This may just be a record. Meal 1 - Carrot and cilantro soup, pickled pepper and goat cheese sandwiches We had a bunch of cilantro on hand and I had soup on my mind. A quick internet search pulled up this link to a recipe from Alice Waters. This soup was a-m-a-z-i-n-g! In fact, the next day I went online and bought Chez Panisse Vegetables.  It's a beautiful book and I really like her style of writing. I don't yet have any additional dishes planned, but you'll be the first to know when I do. Meal 2 - Roasted cabbage and bacon with couscous This is one of my favorite winter dishes - it seems decadent yet healthy and comforting all at the same time. And it's pretty quick and inexpensive for a mid-week meal. I'll be posting the recipe later this week. Meal 3 - Greens with Italian turkey sausage and green salad About half of the farmers at our market are gone for the winter, but t...
Post a Comment
Read more