Pickled Crab Apples
Dear Aunt Daisy, A listener in Otago was enquiring for crab apple pickle. Now, don’t you think this enquirer meant pickled crab apples? We do them every year and they are teally beautiful. All one needs to do is see that the apples are clean and not codlin infested. Just wash and dryeven leaving stems on because they look so nice when pickled. Have a saucepan of spiced vinegar boiling just gently, then drop in the apples whole, simmer until tender but not broken; lift the apples out gently and put into jars, pour over the boiling spiced vinegar and seal either cool or hot. Spiced Vinegar: To each quart of best vinegar add % oz. cinnamon, 1% oz. cloves, 1% oz. mace or nutmeg, % oz. spice, 4% oz. ginger, 3 or 4 peppercorns, VY teaspoon (or less) cayenne. Boil and strain through muslin, then add 2 cups sugar, This will do for pickling peaches, pears or apples. I hope this is it because it is just scrumptious.-Pickles, Mt. Maunganui,
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19570524.2.58.3.2
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New Zealand Listener, Volume 36, Issue 928, 24 May 1957, Page 33
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172Pickled Crab Apples New Zealand Listener, Volume 36, Issue 928, 24 May 1957, Page 33
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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