Pickled Apricots

7 ingredients
4 steps

Ingredients

  • 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

Directions

  1. 1
    In a small saucepan, combine the vinegar, water, sugar and mustard seeds and bring to a boil to dissolve the sugar.
  2. 2
    In a heatproof bowl or jar, cover the apricots, raisins and bay leaf with the hot brine.
  3. 3
    Let cool to room temperature, then cover and refrigerate overnight or for up to 1 month.
  4. 4
    Just before serving, coarsely chop the apricots.

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