Sunday, June 19, 2011

Presenting: Pickled Apricots

Wow, I can't beleive its been a week since my last post. I've been busy around the house on painting projects and then... BAM... threw my back out! Thank goodness for Chiroprators! I'm finally on the mend.

Thought I'd share a recipe from one of my Mother-In-Laws's cookbooks. This recipe is for "Grandma's Pickled Apricots", from "The Farmer's Cookbook", (1980). This cookbook has a really different way of categorizing the recipes- by ingredients. The particular chapter where this recipe is located is under "Apricots: The Beauty and Fitness Fruit". Under this chapter, there are savory appetizers and meat dishes, among others. All having, of course, apricots as an ingredient. Who'd have thought?

Enough of my ramblings, here is the recipe!

7 lbs. of apricots
Whole cloves
1/3 oz. stick cinnamon
16 fl. oz. vinegar
4 lbs. of sugar (Yes, you read right, 4 lbs.!)
Brandy, as needed
(You will also need canning jars and know how to can)

Wash apricots and stick 2 or 3 cloves into each one. Comine cinnamon sticks, vinegar and sugar in a large pan and bring to a boil. Add half the apricots and boil gently until soft. Repeat, using the remaining apricots. Pack fruit into hot, sterlized canning jars, adding enough hot liquid to cover fruit. Add a piece of cinnamon stick and 1 tablespoon brandy to each jar. Seal at once.

The description of the recipe says these are a nice accompaniment to meat and poultry and makes wonderful gifts.


  1. Hello, so have you ever made this recipe? The recipe sounds quite good - I wasn't thinking of serving them with meat, sounds like this would be good spooned over ice cream. LOL What isn't good on ice cream? (wait, don't answer that)

  2. I'm too chicken to can, so I haven't tried it, Rosemary!!!! LOL


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