1. Wash crab apples and remove blossom ends. Prick each apple several times with a fork.
2. Heat the vinegar and sugar to boiling, add spices tied in cheesecloth and crab apples. Boil gently until the crab apples are tender but not broken. Remove the spice bag.
3. Pack the boiling mixture into hot sterile jars, filling to within one-quarter inch of the top of the jar and making sure that the syrup covers the fruit. Seal immediately, cool and store.