Step 1In a medium saucepan, combine the white wine vinegar, water and honey, and bring to a boil. Reduce the heat and add the cinnamon, allspice, salt, nutmeg and split vanilla bean. Cover and simmer gently for 8 to 10 minutes to marry the flavors.
Step 2While the liquid is simmering, core and quarter the apples (they do not have to be peeled). Slice each quarter lengthwise into one-fourth-inch-thick slices and place in a nonreactive bowl.
Step 3After the liquid has simmered, remove it from the heat and pour the hot liquid and spices over the apples. Weight the apples down using a heavy plate so they stay submerged in the liquid.
Step 4Refrigerate the apples for at least a day to give the flavors time to develop. The pickles will last, refrigerated, for up to 2 weeks.