Grind 2 hot peppers and 5 onions. Add 1 tablespoon salt. Add one cup boiling water. Let it stand 15 minutes and drain. Add 14 large red apples that have been chopped with the skins left on (cores removed, of course), 1 quart vinegar, 1 cup sugar, and a cloth bag with a tablespoon of whole spice, a tablespoon of cloves and a stick of cinnamon inside. Cook 10 or 15 minutes. Put in sterilized jars and seal.