To prevent apples from bursting, run a large sterilized needle through each.
Tie spices in a cheesecloth bag.
Combine remaining ingredients in a large sauce pot.
Add spices and boil 5 minutes.
Add apples, a layer at a time; cook gently until the apples are almost tender.
Carefully remove apples.
Repeat until all apples are cooked.
Pour boiling syrup over apples.
Cover and let apples stand 12 to 18 hours in a cool place.
Carefully pack apples into hot jars, leaving 1/4 inch head space.
Remove spice bag.
Bring pickling liquid to a boil.
Pour hot liquid over apples, leaving 1/4 inch head space.
Remove air bubbles.
Process pints and quarts 15 minutes in boiling water bath.