Pickled Crabapples

• 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

1. 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.
2. Remove from heat and allow to cool.
3. When cool, add apples and heat slowly, being careful NOT to burst the fruit. (If I remember right bring to just a good "steam").
4. Remove from heat and allow to stand overnight.
5. 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.
6. Put on cap, screwing the band tight.
7. Process in water bath at simmering temperature (180 degrees F) for 20 minutes.

crabapples, vinegar, water, sugar, cinnamon, clove, mace, allspice

Taken from www.food.com/recipe/pickled-crabapples-320780 (may not work)