Renes Pickled Crab Food

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PICKLED CRAB APPLES



Pickled Crab Apples image

I got this recipe from a cooking class I took on "Gourmet Gifts From the Kitchen" at Sur La Table. These small tart pickled apples are excellent served with roast pork or turkey. Beautiful in a basket of homemade gifts. The apples will keep up to 1 year. Once opened, keep them refrigerated.

Provided by susie cooks

Categories     < 15 Mins

Time 15m

Yield 2 quarts

Number Of Ingredients 5

2 cups cider vinegar
2 cups sugar
10 whole cloves
2 cinnamon sticks
3 lbs firm crabapples, stems intact

Steps:

  • Combine the vinegar, sugar, cloves and cinnamon in a large stainless-steelpan. Bring to a boil over high heat and stir until the sugar dissolves, about 3 minutes.
  • Reduce heat to medium, add the apples, and cook until barely done, about 5-6 minutes.
  • Using a slotted spoon, pack the apples into clean, dry jars with sealable lids. Laddle in the hot syrup to within 1/2 inch of the jar rims and cover.
  • Store jars in a cool, dark place.

Nutrition Facts : Calories 1341.8, Fat 2, SaturatedFat 0.3, Sodium 18.8, Carbohydrate 338, Sugar 200.8, Protein 2.7

PICKLED CRABAPPLES



Pickled Crabapples image

Found this on a hand written card in Mom's collection. I remember her making these. She loved them but only made them a couple of times because she could never find the right apples. A good sound CRAB apple is what is needed for this It makes an interesting addition to a relish tray. The smell of this on the stove is a reminder of "home" for me. Yes, time consuming but worth it.

Provided by TigBear

Categories     Apple

Time P2DT4h

Yield 5 pints, 4-6 serving(s)

Number Of Ingredients 8

8 quarts crabapples (may vary)
1 quart vinegar
1 cup water
1 quart sugar
1 tablespoon cinnamon
1 tablespoon clove
1 teaspoon mace
1 teaspoon allspice

Steps:

  • Make a spiced syrup by heating together the vinegar, water, sugar and the spices loosely tied in a bag. This should be enough syrup for about 5 pints.
  • Remove from heat and allow to cool.
  • When cool, add apples and heat slowly, being careful NOT to burst the fruit. (If I remember right bring to just a good "steam").
  • Remove from heat and allow to stand overnight.
  • Next morning, remove the spice bag and pack apples without reheating, into clean jars and fill to within 1/2 inch of the top of jar with syrup.
  • Put on cap, screwing the band tight.
  • Process in water bath at simmering temperature (180 degrees F) for 20 minutes.

Nutrition Facts : Calories 1499.1, Fat 3.2, SaturatedFat 0.6, Sodium 22.3, Carbohydrate 378.8, Fiber 1.8, Sugar 199.8, Protein 3.8

RENE'S PICKLED CRAB



Rene's Pickled Crab image

Another Friend from California served this to us and talk about delicious, I can still remember how good it was. Add a salad and some bread and enjoy a delightful sea food meal.

Provided by Leila Rockwell

Categories     Seafood

Time 30m

Number Of Ingredients 10

1 or 2 cooked crab. be sure it's cooled leave in shell and break into pieces. crack the shell
1 1/2 # large shrimp cooked and cooled if has been cooked and frozen,dip in boiling water 7 min. and cool well
MARINADE
1 cup minced onion
1 c snipped fresh parsley
2/3 c olive oil
1/3 c red wine vinegar
1 clove minced garlic
1 1/2 tsp salt
speck of pepper

Steps:

  • 1. Use a large container: Put COOLED crab, shrimp and onion together. Be sure it is cooled before adding to marinade.
  • 2. Mix marinade ingredients together and mix well. Add crab mix. Cover and refrigerate overnight.
  • 3. This is delicious with a salad and bread. Can use any kind cooked fish.

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