Japanese salty pickled apricots
This recipe makes a classic Japanese ingredient, sour and salty pickled plums, with apricots available in the UK.
Japanese salty pickled apricots
This recipe makes a classic Japanese ingredient, sour and salty pickled plums, with apricots available in the UK.
Open in Cookpad AppSteps
- 1
Remove the apricot stems.
To prevent mould, soak kitchen paper with vodka and wipe the apricots well.
- 2
Mix the salt and citric acid in a freezer pack, add the apricots and shake the bag to mix.
The apricots will release water as they soak.
Soak the apricots in the syrup, shaking the bag every few days, until all the apricots are soaked in the syrup.
About 2 weeks.
- 3
Watch the weather forecast and look for a sunny day for a while.
Lay the drained apricots on a net and dry in the sun for 2-3 days.
Turn over once or twice a day.
Done!
- 4
Store in freezer packs or Tupperware in the fridge.
Can be stored for months or years.
Tastes better after about 3 weeks than freshly made. - 5
The liquid in which the apricots were soaked can be used as apricot vinegar for dressings, pickles, etc.
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