Did you do a SEARCH in this forum for the key words 'CRAB APPLE'? If so, you can see the following threads.

Here is a link that might be useful: Crab Apple recipe search

When I do any kind of spiced fruit I like to add the little cinnamon redhot candies and not just cinnamon sticks. Don't know if you have tried using those or not. Just an idea.

I used to make pickled crab apples years ago, Grandma loved them. I remember running a darning needle from stem to blossom end so they wouldn't explode.

As Linda Lou suggested, we put in the cinnamon red hots because it made them such a pretty pink color. I'll check my Farm Journal cookbook for a recipe...

Here's the recipe - it's from Farm Journal's Canning and Freezing Cookbook:

4 lbs crab apples
3.5 cups cider vinegar
3 cups water
6 cups sugar
1 tablespoon whole cloves
3 cinnamon sticks
1 piece fresh or dried ginger root (1" cube)
Cooking Instructions:
* wash crab apples; remove blossom ends; do not remove stems. Prick each apple in several places (fork works well) to prevent fruit from bursting while cooking.

* Bring vinegar, water, and sugar to boil in a 4 quart kettle. Add spices tied in cheesecloth bag.

* Cook half of crab apples in syrup for 2 minutes; remove crab apples with slotted spoon, place in a 1 gallon crock or glass bowl. Add remainder un-cooked crab apples to kettle and cook for 2 minutes. Pour apples, syrup, and spice bag into crock. Cover. Let stand overnight (12-18 hours) in cool place.

* Remove spice bag. Drain syrup into 2 quart saucepan. Pack apples into 7 hot pint jars to within 1/2 inch of jar top. Heat syrup to boiling; pour over apples; leave 1/2 inch headspace. Remove air bubbles. Wipe jar rim; adjust lids.

* Process in boiling water bath 20 minutes. Start to count processing time when water in canner returns to boiling. Remove jars and complete seals unless closures are self sealing type. Makes 7 pints.

Annie