Stick 1 whole clove into each apple.
In a large pot, combine water, vinegar, sugar, and cinnamon.
Heat, stirring, until sugar dissolves.
Bring to a boil.
Drop in apples and cook just until tender; apples should remain whole.
Remove cinnamon stick.
Place whole apples in sterilized jars and add syrup to cover, leaving one-quarter-inch head space.
Cool and label.
Serve with hot or cold meat - ham, pork, sausages.