Balsamic Pickled Apricots
cup white balsamic vinegar
cup sweet vermouth
3 inches sticks cinnamon, broken
pounds ripe apricots
- For syrup, in a medium stainless steel, enamel, or nonstick heavy saucepan combine vinegar, vermouth, honey, the water, cinnamon, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; let stand for 30 minutes. Remove and discard cinnamon and cloves.
- Bring a large saucepan of water to boiling. Fill a large bowl with ice water. Carefully lower apricots into boiling water for 30 to 60 seconds. Using a slotted spoon, transfer apricots from boiling water to ice water. When apricots are cool enough to handle, remove skins.
- Cut each apricot in half and remove pit. Cut each half in half to make apricot quarters. Pack apricots into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace.
- Return syrup to boiling. Pour hot syrup over apricots to cover, leaving a 1/2-inch headspace. Remove air bubbles. Wipe jar rims; adjust lids.
- Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
From the Test Kitchen
Balsamic Pickled Plums:
Prepare as directed, except substitute dark balsamic vinegar for the white balsamic vinegar and substitute plums for the apricots. Do not peel the plums.
Nutrition Facts(Balsamic Pickled Apricots )
- Per serving:
- 67 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 4 mg sodium,
- 15 g carb.,
- 1 g fiber,
- 13 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet