Wash crab apples and remove the blossom ends.
Do not peel.
Run a large needle through crab apples to keep them from bursting during cooking.
Tie the spices loosely in a cheesecloth bag.
Combine vinegar, sugar, and water in a kettle; add the spices and bring mixture to boiling; boil 5 minutes.
Add crab apples, a layer at a time, and cook gently until tender, about 10 minutes.
Using a slotted spoon, remove crab apples to a large bowl or crock.
Repeat until all crab apples are cooked.
Pour the boiling syrup over crab apples; cover and let stand in a cool place 12 to 18 hours.
Using a slotted spoon, remove crab apples from syrup and pack into hot sterilized jars; remove spice bag from syrup.
Heat the syrup to boiling and quickly pour over crab apples.
Remove air bubbles from jars and add more syrup if needed to fill jars to within 1/2 inch of top.
Seal immediately.
Process jars in boiling water bath,