Toast the spices, then add to the ingredients except the apples and bring to a rolling boil, then turn down the heat to a gentle simmer.
Meanwhile, peel the apples leaving the stem intact, making sure to peel the blossom end (calyx) to make it flat so the apples can stand up on a plate. As the pickle simmers, add the apples as you peel them to prevent them from oxidizing.
When the peeled apples are added to the pot, bring them to a gentle simmer and cook for 5 min, then remove the apples to the jar, bring the pickle mixture to a rolling boil and pour over them, screw on the lid, and turn upside down, allowing the jars to cool and seal.
Canning the recipe
It's not necessary, but you can water-bath can the apples if you like. Just make sure to leave ½ inch of headspace at the top of the jar, and process as directed for quarts. Note that apples processed this way will be softer than the recipe I describe.
Notes
The pickle liquid
If the liquid seems low low, top it off with a little extra cider to cover.Peeling the apples Some people immerse the apples in boiling water until the apples are tender, and then pickle them cold. I don't recommend this.