Grandma's Crab Apple Pickles

By:

Ella Denbrook

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Makes 1 Quart.

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Select choice Apples, wash & pinch off blossom end ~ (bottom).

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Leave stems on.

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Prepare Brine by mixing together:

1 c. White Sugar

1 c. Brown Sugar

1 c. Vinegar

1/3 c. Water

1 tsp. Cloves

1 Cinnamon Stick

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Boil together for a very short time.

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Drop enough Crab Apples into the Brine to fill one Quart;

let them sit until Apples start to crack.

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Pack Apples into jars (fairly loose) & pour in the Brine.

BRINE MUST BE HOT!

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DO NOT.....

Put Cinnamon Stick in jars..... just throw it away.

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Put on lids & let seal.

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Note:

````````` Apples may be tasted before canning,

to get an idea of what they may taste like later,

but will be better after they are canned awhile.

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This recipe can be Doubled, or even Tripled.