Home › Sweet and Spiced Pickles › Pickled Apples

Pickled Apples

Pickled apples are a delicious accompaniment to meat. An old English rule gives these directions for their preparation: Put a half ounce of peppercorns into a small muslin • bag with a blade of mace, a stick of cinnamon, six cloves and a quarter of an ounce of root ginger. Let the spices simmer in a cupful of cider for twenty minutes. Dissolve three pounds of crushed loaf sugar in a saucepan with a pint and a half of white wine vinegar. Let it boil for five minutes. Then add six pounds of russet apples which have been peeled, cored and cut in "quarters." Add the spices, the cider and one-half the apple cores that have also been tied into a bag. Bring the vinegar again to the boiling point; then draw the pan to the side of the stove, where the apples can simmer gently until they are done. They will need careful watching in order to remove them when they are tender and before they lose their shape. Put the pickle into hot jars, removing the bags containing the spices and cores. Seal the bottles air tight.