Crab apples in Brine

By • October 6, 2015 0 Comments

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Author Notes: Childhood memories of food always tend to be precious. One such memory for me was my maternal grandmother's home in a remote village in South India. She always used to have a large ceramic 'bharni' (jar) filled to the brim with Amla (Indian gooseberry) preserved in brine. These fruits are tart and crisp and extremely delicious when pickled or made into chutneys. We get rather terrible excuses of specimens in the frozen section of an Indian grocery, but those are certainly not worth the effort to make these brined pickles. The closest I could find in terms of texture were crab apples. I was a bit hesitant to share this recipe before hand but a gathering of fellow bloggers I'd invited for lunch last year tasted a batch I had made and pounced on me for keeping this particular recipe hidden. They ensured that I would be one of those strange oddball types actively seeking out and stripping the apple trees of crab apples when I took the kids apple picking this year.Panfusine


Makes 1 large jar

  • 25-30 crab apples (the bright red unripe ones)
  • 2 cups Brine
  • 5-6 green chilies slit down their length
  • 1 lemon cut into thick half moon slices
  1. Wash and completely dry the crab apples , retaining any stems.
  2. prepare the brine by combining 2 cups of water and 1/4 -1/3 cup salt. bring to a boil dissolving the salt completely and remove from the heat.
  3. Add the crab apples, green chiles and the lemon to the hot brine. allow to cool and store on an airtight jar for a day or two to let the apples soak up the salt. After that, just use the crab apples like you would eat any other brined pickle.
  4. Keep the jar refrigerated to minimize spoilage.

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