|Sliced peeled cooking apples||10 Cup (160 tbs)|
|Cider vinegar||1 Quart|
|Brown sugar||2 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Raisins||1 1⁄2 Cup (24 tbs)|
|Sliced dried figs||1 Cup (16 tbs)|
|Ground ginger||2 Tablespoon|
|Pickling spices||2 Tablespoon, tied in a bag|
|Cayenne pepper||1 Teaspoon|
Place the apples in a large kettle and add the vinegar.
Add the remaining ingredients and bring to a boil over medium heat, stirring frequently.
Reduce the heat and simmer, uncovered, for 2 hours, stirring occasionally.
Remove the spice bag.
Ladle the mixture immediately into hot sterilized jars to within 1/8 inch of the top.
Wipe top and threads of jar with a clean, damp cloth and seal.
Invert jar for several seconds; then stand upright to cool.
Store jars in a cool, dark dry place.