Pickled Apples

Pickled Apples (makes 1 1/2 pints) 1 C. white vinegar 1 C. sugar 1/2 T. pickling spice 1 tsp. salt 3 med. crisp apples (mine were Gala) 1 large cinnamon stick, broken in half In a pot, bring the vinegar, sugar, pickling spice and salt to a boil. Let boil for 3 minutes. 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. 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.