Ingredients:

1 c. white vinegar

1 c. sugar

1/2 t. pickling spice

1 tsp. salt

3 med. crisp apples

1 large cinnamon stick, broken in half

Directions:

1. In a pot, bring the vinegar, sugar, pickling spice and salt to a boil. Let boil for 3 minutes.

2. Meanwhile, peel your apples cutting them off the core and slicing 1/4" thick. Place some of the apples in the bottom of your sterile 1 and 1/2 pint jars. Put a cinnamon stick in each jar and continue to fill with the apples.

3. Once the brine has boiled for 3 minutes, carefully pour into the jars, using a spoon to move the apples around to completely fill, leaving 1/4" head space. Seal with clean lids and bands. Allow to cool then place in the fridge for 2 weeks before opening. If you double or triple the recipe to make larger amounts, make sure to water bath the jars for 20 minutes.

Bon Appetit!