Pickled Apricots

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 3/4 cup white wine vinegar
2. 3/4 cup water
3. 3 tablespoons turbinado sugar
4. 1 teaspoon yellow mustard seeds
5. 2 cups dried apricots (1 pound)
6. 1/4 cup dark raisins
7. 1 bay leaf

1. In a small saucepan, combine the vinegar, water, sugar and mustard seeds and bring to a boil to dissolve the sugar. In a heatproof bowl or jar, cover the apricots, raisins and bay leaf with the hot brine. Let cool to room temperature, then cover and refrigerate overnight or for up to 1 month. Just before serving, coarsely chop the apricots.