Pickled Apricots

  • Active:
  • Total Time:
  • Servings: Makes about 3 cups
  • Time(Other): Plus overnight pickling

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

How to make this recipe

  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.

Contributed By Photo © Antonis Achilleos Published February 2010

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