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Pickled Sweet Apples

2 Cups of Vinegar 4 Cups Sugar Cinnamon and Cloves Make a syrup of the vinegar and sugar, add a few pieces of cinnamon and a few cloves; pare, core and quarter sweet apples; drop in syrup and cook until tender; put in jar and pour the syrup over. They are ready to eat as soon as cold and will keep for any length of time if sealed.