| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 220 | 0.4g | 0.1g | 56g |
| sugars | fibre | protein | salt |
| 40g | 2.4g | 0.4g | 0.01g |
I’ve always had an affinity for a good pickle; the sweet, sour, and tangy flavors harmonize in such a magical way! The Pickled Crab Apples Recipe is no exception, striking that beautiful balance between tart and sweet with an extra kick from the optional red chili flakes. If you’ve never thought of pickling fruits before, trust me, you’re about to embark on a delightful culinary adventure! You can check out this article on Serious Eats for inspiration and reasons why pickled fruit is an amazing concept.
Celebrating my Roots
Recreating the Pickled Crab Apples Recipe takes me back to my Gujarati roots, where pickling is a time-honored tradition. The infusion of various spices, like pickling spices and cinnamon, mimics the depth and complexity prevalent in Indian pickling. Fused with the simplicity of West Coast ingredients, this recipe becomes a delightful medley of my two cultures.
My husband, Faisal, and my two sons can’t get enough of these pickled treasures. They love them as a condiment to roast meats or as a vibrant addition to a charcuterie board. Even when I experiment with different types of apples, the result always seems to win their hearts!
A Touch of Health in Each Bite
While their taste would make you want to devour these pickled crab apples right away, they also come with a host of health benefits. Rich in fiber and vitamin C, crab apples provide a significant boost to your immune system and gastrointestinal health. According to Healthline, the vinegar used in pickling can also aid in weight loss and blood sugar control, making these pickles not just a flavor sensation but a healthy addition to your diet.
When making a batch, I love using locally sourced crab apples, as nothing beats the taste of fresh, organic fruits. Try to get them from a farmer’s market if possible or someone’s backyard tree (with their permission, of course!).
Delicious Pairing Ideas
For a fantastic pairing, consider serving the pickles with a grilled cheese and ham sandwich – the tangy, sweet pickled apples cut through the rich cheese and salty ham beautifully. If you’re looking for something a bit more exotic, how about a Gujarati khichdi? The sweet and sour notes of the pickled crab apples would complement the earthy, hearty flavors of the khichdi perfectly.
So there you have it – the Pickled Crab Apples Recipe is my go-to for a beautiful blend of flavors that resonates with both my cultures and brings a healthful, delicious twist to any meal. I can’t wait for you to try it and find your new favorite way to enjoy these amazing pickled fruits.
What You’ll Need
- 1 pound of crab apples
- 1.5 cups of white vinegar
- 1.5 cups of water
- 2 cups of white sugar
- 2 tablespoons of pickling spices
- 1/2 teaspoon red chili flakes (optional)
- 4 cloves of garlic
- 4 cinnamon sticks
Method
Step One
Begin by prepping your crab apples. Rinse them thoroughly, remove the stems, and pierce each apple a few times with a fork or skewer.
Step Two
In a large container combine the white vinegar, water, and white sugar. Stir the mixture until the sugar is fully dissolved.
Step Three
Transfer the sugar-vinegar solution to a large pot and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and add the pickling spices, red chili flakes, garlic, and cinnamon sticks. Let this mixture simmer for about 10 minutes, allowing the flavors to blend.
Step Four
Add the crab apples to the pot. Make sure they are fully submerged in the pickling liquid. Simmer the apples in the liquid for about 15-20 minutes, or until they become slightly tender.
Step Five
Once the apples are done, use a slotted spoon to transfer them into clean, sterilized jars. Pour the hot pickling liquid over the apples, ensuring they are fully covered. Insert a cinnamon stick and a clove of garlic into each jar.
Step Six
Seal the jars tightly and allow them to cool at room temperature. Once cooled, store the jars in the refrigerator. Let them sit for at least two weeks before consuming, to fully develop the pickled flavor. Enjoy!
