Ingredients

3 cups sugar 

2 cups apple-cider vinegar 

2 teaspoons whole cloves 

2 teaspoons allspice 

1 cinnamon stick 

1 half-inch piece fresh ginger, peeled 

1 lemon, thinly sliced 

Items to be pickled

Preparation

Heat sugar and vinegar in a nonreactive stockpot over medium-high heat, stirring until sugar has dissolved.

Add remaining ingredients, and bring to a boil. Reduce heat; cover, and simmer 30 minutes. Remove from heat, and let stand overnight at room temperature.

Transfer mixture to jars or airtight containers, and store, covered, in the refrigerator up to 2 weeks.