6 qts. crab apples
8 c. sugar
1 c. water
4 c. vinegar
2 tbsp. whole cloves
4 sticks cinnamon

Wash and pare crab apples, leaving on the stems. Combine remaining ingredients and simmer about 15 minutes. Add apples a few at a time and simmer until tender. Pack apples in hot sterilized jars, adding syrup to cover apples. Seal. This same syrup may be used for peach pickles.

Oil of cloves and oil of cinnamon may be used instead of the whole spices to keep the pickles a lighter color.