1 1/2 cups white vinegar or red wine vinegar or white wine vinegar
Cover and boil until the sugar is dissolved, about 5 minutes. Add:
1 pound unblemished whole crab apples, preferably red, with stems
Simmer over low heat, uncovered, just until tender, 3 to 5 minutes, depending on their size and firmness. Do not let them get mushy. Remove the apples from the syrup to a 1-quart jar. Add to the syrup:
1 1-inch piece cinnamon stick
6 allspice berries
4 whole cloves
Boil over high heat until the syrup is thickened and seasoned to your taste. Let cool, then strain and pour over the apples. Cover and keep refrigerated for up to 1 month.
