200 large ripe apples,
4 ounces of raisins,
7 ounces of salt,
4 ounces of sugar,
8 ounces of chilies, finely sliced,
4 ounces of ground garlic, and
7 ounces of ground mustard-seed
Parboil the apples in a quart of vinegar, add the other ingredients, and allow the whole to stand for ten to twelve hours; then boil it for twenty to thirty minutes over a slow fire; when cold, bottle it.