I found these lovely firm apricots and couldn’t resist saving some of them by pickling them with ginger, orange and cardamom. They are delicious on toast with some Manchego cheese or in a salad with roasted cauliflower.
Prepare apricots, deseed and cut into quarters Prepare the brine by adding vinegar, sugar and water to a saucepan and simmering Sterilise jars and lids - see Resources Place the orange peel and spices in the bottom of each jar Pack the fruit into the jars Pour over the hot brine – reheat if it has gone cold Run a butter knife around the edge of the jar and tap gently on the bench to remove air bubbles Wipe the rim of the jars with a clean tea towel and add the lids Heat process for 15 minutes - see Resources – keep for 1 year, once opened refrigerate and use within 6 months Yummy with roasted cauliflower salad Inspired by Sweet pickled stone fruits Cornersmith Salads & Pickles (2017: 97).Apricot pickle
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