Afalau Sur Bach wedi Piclo (Pickled Crabapples)

Afalau Sur Bach wedi Piclo (Pickled Crabapples) is a classic Cymric (Welsh) for a traditional preserve of crabapples cooked in spiced vinegar that are preserved in a syrup made from that vinegar. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Pickled Crabapples (Afalau Sur Bach wedi Piclo).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+2 weeks maturing)

Makes:

4 jars

Rating:

Tags : Spice Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

Ar Gyfer y Finegr Sbeislyd:
700ml o finegr gwyn
1 ffon sinamwn
1/2 nytmeg cyfa
1 seren anise
6 aeronen allspice
3 cardamwm gwyrdd, wedi gwasgu
6 pupuren du
4 darn o groen lemwn
1 darn o sinsir (maint bawd) wedi plicio a thafellu'n drwchus

2kg afalau surion bach, wedi haneru a heb eu canol
300g o siwgwr caster

Dull:

Cyfunwch cynhwysion y finegr mewn sosban, berwch, tynnwch oddi-ar y gwres yna gosodwch o'r neilltu i ddatblygu blas y sbeis nes wedi oeri'n gyfan gwbwl. Pan yn oer, pasiwch drwy ridyll mân i gael gwared o'r sbeis. Cyfunwch yr afalau surion a 600ml o'r finegr sbeislyd mewn sosban. Dewch a'r cyfan i ledferwi a choginiwch yn araf am tua 10 munud, neu nes fod y darnau ffrwyth yn dyner. Tynnwch y ffrwythau o'r finegr gyda llwy tyllog a phaciwch i jariau wedi eu sterilieddio a'u cynhesu mewn popty. Ychwanegwch y siwgwr i'r finegr a chynheswch yn araf nes fod y siwgiwr wedi toddi yna berwch y cyfan am tua 3 munud. Tynnwch oddi ar y gwres a tywalltwch y sirop dros y ffrwythau, gan sicrhau fod y jariau bron yn llawn. Caewch yn dyn gyda caeadau gwrth-finegr a gosodwch o'r neilltu am o leiaf pythefnos i aeddfedu cyn eu defnyddio. Os defnyddiwch gaeadau lliwgar a rhubanau, gellir defnyddio cymysgedd o'r piclau ffrwyth yma fel anrheg Nadolig.

English Translation

Ingredients:

For the Spiced Vinegar:
700ml white vinegar
1 cinnamon stick
1/2 whole nutmeg
1 star anise
6 allspice berries
3 green cardamom pods, crushed
6 black peppercorns
4 strips of lemon zest
1 thumb-sized piece of ginger, peeled and sliced

2kg crabapples, halved and cored
300g caster sugar

Method:

Combine all the ingredients for the spiced vinegar in a pan, bring to a boil, take off the heat, then set aside to infuse until it reaches room temperature. When cold, pass through a fine-meshed sieve to remove the spices.

Combine the crabapples and 600ml of the spiced vinegar in a saucepan. Bring the mixture to a simmer and cook gently for about 10 minutes, or until the fruit pieces are just tender.

Remove the fruit with a slotted spoon and pack tightly into jars that have been sterilized and warmed in the oven.

Add the sugar to the vinegar, heat until the sugar has dissolved then bring to a boil and cook rapidly for about 3 minutes.

Take off the heat and pour the syrup over the fruit, ensuring that the jars are filled almost completely.

Secure with tight-fitting, vinegar-proof, lids and set aside for at least 2 weeks to mature before use.

If you use brightly-coloured lids and ribbons, a mix of these fruit pickles makes an excellent Christmas gift.

Find more Christmas Recipes Here.