Pickled crabapples

1. I made up this recipe myself based on a time-tested one. The procedure of soaking and slowly heating is done to avoid shriveling or the skins on the apples from wrinkling. It sort of works, but is not perfect. There may be more effort needed, or it may be that it's the type of crabapples used. They taste good regardless. The batch pictured turned out nicely.

2. 1. Put crabapples in large pot and add half the sugar and vinegar, salt, and calcium choride. Mix and let sit overnight. Mix every so often.

3. 2. Add the rest of the sugar and heat very slowly to nearly boiling, then let sit for one hour, mixing every so often.

4. 3. Liquid should not come up to about the same height as the crabapples, if not add more vinegar and sugar in the same proportions.

5. 4. Bring slowly to a boil and then simmer for 5 minutes.

6. 5. Add the spices too the jars.

7. 6. Add the hot crabapples to the jars and seal.

8. Tips
Pick over crabapples and discard ones with holes or discolorations.

9. This is for sour and or bitter crabapple. Use less sugar if they are sweeter. They should still be tangy - not overly sweet.