Pickled Apricots
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg apricot (s), (apricots)
- 0.5 liter ½ white wine
- 100 g suar
- 2 chilli pepper (s), dried
- 6 juniper berries
- 5 carnation (s)
- 2 bay leaves
- 250 ml vinegar, (honey or mild white wine)
Print Recipe
Pin Recipe Instructions
- Score the apricots crosswise and scald over them. Drain and let cool a little. Catch the dripping water. Then peel off the skin, cut in half and core.
- Put the prepared apricot halves in glasses. Fill the glasses about halfway.
- Chop the spices very roughly and tear the bay leaves into small pieces. This is necessary so that all the jars get off the spices when the brew is filled.
- Measure 400 ml of the drained water and bring to the boil with white wine, vinegar, sugar and all the spices. Pour the hot brew over the apricots. The glasses should be filled to just below the brim.
- Close the jars immediately and boil for 40 minutes.
- Put the glasses in a saucepan with water and heat them to just below the boiling point. The water should be about 1/3 under the lid of the glasses. Let cool in the pot.
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