Crab Apple Pickle Recipe

MRS. J. MACNAUGHTON.



One quart good vinegar, six cups brown or maple sugar, one teaspoonful

each cloves, cinnamon and allspice. Boil vinegar and sugar together,

skim and add spices. Take the blossom end from the apples and put as

many in at a time as will lie on the top of the vinegar without crowding

and cook until easily pierced with a straw. Seal in glass fruit jars.

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