This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
Peel and quarter nice large sweet apples. To each seven pounds of the fruit add four pounds of sugar, one quart of vinegar, one pint of water, and one ounce each of allspice and cinnamon tied up in a muslin bag. In each quarter of apple stick one or two cloves, and add to the syrup, and boil until tender. Remove and fill into jars and boil the syrup down until thick, and pour over the apples. If you wish a dark pickle use brown sugar, and if you wish them clear and transparent use white sugar and clear vinegar. Simmer the fruit in a syrup spiced only with stick cinnamon and a little ginger root or lemon rind, and add the vinegar after the fruit has been removed to jars.