These are preferred by many to pickled pears and this recipe will prove doubly welcome when all the fruit cans for air-tight sealing are used up, as the sweet apple pickle will keep very well in covered jars. Peel, but leave whole 1 pk sweet apples, make a syrup of 2 qts vinegar, 4 lbs brown sugar (more if desired very sweet), 1/2 oz whole cloves and allspice or cinnamon, 1 teasp mustard seed and a little salt. Heat the vinegar and sugar together and when it boils, skim well, then put in the spices tied in a cheese cloth bag, let boil up again and then add the apples and boil slowly until tender. When done, lift out the apples carefully, put them in a jar, boil down the syrup to the desired consistency and sweetness, pour over the apples and when cold, cover securely and set away in a cool place.- [Mrs. E. G. F., N, Y.