BALSAMIC PICKLED APRICOTS
Plums can be given the same treatment as the apricots in this recipe. Prepare as directed, but substitute dark balsamic vinegar for the white balsamic vinegar—and don’t peel the plums.
Plums can be given the same treatment as the apricots in this recipe. Prepare as directed, but substitute dark balsamic vinegar for the white balsamic vinegar—and don’t peel the plums.
PREP: 35 MINUTES STAND: 30 MINUTES PROCESS: 10 MINUTES MAKES: 5 HALF-PINTS
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 the pit. Cut each half in half to make apricot quarters. Pack apricots into hot sterilized half-pint canning jars, leaving a ½-inch headspace.
4. Return syrup to boiling. Pour hot syrup over apricots to cover, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.
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.
PER ¼ CUP: 67 cal., 0 g fat, 0 mg chol., 4 mg sodium, 15 g carb., 1 g fiber, 1 g pro.