Crabapple Pickles

Grandma’s pantry had these, and there’s a good reason they’ve stuck around for generations.

Whole crabapples get a quick steam to soften, then simmer in a sweet-tart syrup of vinegar, sugar, water, broken cinnamon sticks, and whole cloves. Packed into jars and sealed while hot, they’re ready to pull off the shelf whenever you need a tangy, spiced condiment alongside roast pork, turkey, or sharp cheddar.

There’s something deeply satisfying about rows of jewel-toned jars cooling on the counter. This is preserving at its most beautiful.

Kitchen Tips

• Steam the crabapples just until they start to soften. Overcooked apples will turn to mush in the syrup.
• Tie the spices in cheesecloth so you can pull them out easily. Loose cloves floating in your jars don’t look great and can overpower the flavor over time.
• Use proper canning jars and lids for a safe seal. If the lid doesn’t pop down after cooling, refrigerate that jar and use it first.
• These get better with time. Give them at least two weeks in the jar before cracking one open.