In a small pot, add vinegar, water, sugar, cinnamon, and salt and heat on a medium flame until the sugar and salt dissolves, stirring every so often.

Let it cool in the fridge until lukewarm.

In a large glass jar, layer shallots, jalapeno, and apples. Repeat until the jar is full.

Add rosemary to the sides of the jar.

Add the lukewarm vinegar mixture to cover. Add more water if needed.

Refrigerate for one day before eating.