Green Apricots
Ingredients
Directions
Prepare the apricots
Gather apricots before the stone hardens.
Test ripeness by piercing with a skewer; if hard, discard.
Place apricots in a cloth with 1-2 handfuls of coarse sea salt.
Shake and rub to remove down.
Wash apricots thoroughly.
Scald them briefly.
Drain in a sieve.
Dry completely with a cloth.
Preserve and cool
Pack apricots into bottles.
Simmer for 30 minutes.
Allow to cool slowly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Green apricots
- Provide the fruit that is softened and preserved while staying firm and green.
- Coarse sea salt
- Draws out moisture and helps preserve the fruit during the salting stage.
The step that matters
Dry completely with a cloth.. Any water left on the apricots can dilute the preserving liquid and encourage spoilage, so they should be fully dry before packing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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