My F&W
quick save (...)
Pickled Apricots
© Antonis Achilleos

Pickled Apricots

  • ACTIVE: 15 MIN
  • TOTAL TIME: 40 MIN Plus overnight pickling
  • SERVINGS: Makes about 3 cups
  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.
Serve With Pork Rillettes.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.