Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Balsamic Pickled Apricots

Rate me!
  • Yields: 5 half-pints
  • Prep: 35 mins
  • Stand: 30 mins
  • Process: 10 mins

Balsamic Pickled Apricots



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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



Loading... Please wait...