Let me tell you it does beautiful things. I looked up a bunch of pickling recipes and nothing quite floated my boat. Then I realized, the recipes lacked spice. If you read my blog at all then you probably know that I like spice. Once I realized this I was set to start the pickling process.
Ingredients (I spice my blends for me, you should spice blends for you. Have fun with it!)
- 6 large apricots
- 2 cups pickling vinegar
- 1/2 cup white sugar
- 1 tsp coriander seed
- 1 tsp red peppercorn
- 1 cinnamon stick
- 2 tsp red chili flakes
1) Pour the vinegar and sugar and spices into a saucepan. Bring to a boil and let it brew away for ten minutes or so.
3) For my first batch of spicy pickled apricots I cooked the apricots in the vinegar mix for a while (5 minutes or so). For the second batch I just poured the hot vinegar mixture over the raw apricots in clean glass jars.
4) Now they need to sit. The recipe said to leave them alone for at least for 12 to 24 hours and I managed 12 hours before testing. So good. My favorite part about this pickle is the whole coriander seeds. As I ate the pickle a coriander seed would crunch between my teeth and the flavour would just explode. Almost on the edge of perfume but not. Delicious. You can eat the pickle:
- On anything that you would use pickle or chutney on.
- With a beautiful hard cheese or goat cheese.
- On top of a creamy or rich soup. I ate it on chili and it was so good...
- Inside a grilled cheese sandwich (slice the apricots up before sliding between the bread slices).
- On ice cream. Sounds kinda weird but I think it could be quite yummy, maybe on vanilla or chocolate or even caramel.
- People who like to can will probably notice that I didn't can my pickle. I am storing them in the fridge so I didn't worry about canning. As well, I don't want to cook my apricots and canning would cook them. Refrigerator pickles they are. If you want to try canning I recommend using hard apricots so they don't get uber soft.
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