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Pickled Apricots

© Antonis Achilleos

Pickled Apricots

Contributed by Oliver Strand and Sam Filloramo

ACTIVE: 15 MIN
TOTAL TIME: 40 MIN Plus overnight pickling
SERVINGS: Makes about 3 cups

•MAKE-AHEAD

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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

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.

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