Ingredients
2 pounds Lady apples (or crab apples)
2 cups apple-cider vinegar
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
1 1/4 cups water
1 1/2 teaspoons coarse salt
2 cinnamon sticks
1 1/2 teaspoons whole allspice berries
3 whole cloves
1 dried bay leaf
3/4 teaspoon whole black peppercorns
1/2 cup fresh cranberries
Preparation
Prick apples in a few spots with a skewer. Bring vinegar, sugars, water, salt, cinnamon sticks, allspice berries, cloves, bay leaf, and peppercorns to a boil in a medium saucepan, stirring until sugar dissolves.
Add apples, and return to a boil. Reduce to a simmer, cover, and cook until a paring knife inserted in center of an apple meets slight resistance, about 8 minutes. Stir in cranberries, transfer to a bowl, and let cool. Cover, and refrigerate for at least 8 hours (or up to 1 month). Serve pickled apples cold or at room temperature.
