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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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

67 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 4 mg sodium. 134 mg potassium; 15 g carbohydrates; 1 g fiber; 13 g sugar; 1 g protein; 0 g trans fatty acid; 777 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

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