Pickled Apples

Source:  McHenry Plaindealer,  Wednesday, October 13, 1875

    Take seven pounds of apples, pared and cored, four 
    pounds of sugar, one quart of vinegar, one ounce of
    cloves, one ounce of cinnamon. When the apples are 
    done take them up, put in a jar, and let the syrup boil
     fifteen minutes, and pour it on the apples.