This sweet pickling recipe uses flavorful spices such as star anise, cinnamon, and peppercorns. This is a great recipe to do at this time of year as apricots are in season and taste sweet and delicious. Pickling is a great way to preserve your summer produce to enjoy at a later time. Make sure to poke each apricot 3-4 times to ensure that the brine can penetrate the whole fruit.
Tip: Store in a cool dark place for 4 weeks. After opening make sure to store in the fridge for up to another 4 weeks.
Sweet Pickled Apricots
2 x 500ml or 1 x 1 litre jar
15 mini apricots or 6 small apricots
150ml white balsamic vinegar
150ml white wine vinegar
200g granulated sugar
2 tbsp honey
A pinch of sea salt
1 star anise
1 cinnamon stick
1 lemon, zest and juice
¼ tsp pink peppercorns
- With a needle, prick the mini apricots 3 or 4 times to allow the sweet vinegar brine to penetrate them.
- Put all of the ingredients, apart from the apricots, into a medium saucepan, and simmer gently, dissolving the sugar and infusing the spices for about 5 minutes. Remove from heat and leave to cool.
- Put the apricots into a dry sterilised jar, pour in the spiced brine to fill the jar to about 5mm below the rim and seal.
- Store sealed for at least 4 weeks in a cool, dark place, allowing the flavors to permeate the fruit before eating.
How to eat
These sweet little treats are delicious with lightly spiced yoghurt or ice cream with toasted pistachios or coconut flakes.