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American · Preserve / ferment
Pickled Apricots
Apricot halves warmed briefly in a Muscat wine and white wine vinegar syrup with orange zest and crystallized ginger, then canned. Serve alongside roast or grilled meats, or spooned over ice cream.
- YieldServes 8
- Hands-on1 h 30 min
- Total13 h 53 min
- Difficulty
Ingredients
Syrup
- 240 mlwhite wine vinegar (at least 5 percent acidity), 1 cup
- 240 mlwhite wine, preferably Muscat, 1 cup
- 200 gsugar, 1 cup
- ½orange, zest only, shredded
- 1½ tbspcrystallized ginger, shredded
- 900 gapricots, halved and pitted (about 2 lb)
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