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Balsamic Pickled Apricots

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  • Makes: 5 half-pints
  • Prep: 35 mins
  • Stand: 30 mins
  • Process: 10 mins

Balsamic Pickled Apricots

Directions

  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.
  1. 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.
  1. 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.
  1. 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.
  1. 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
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