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Home » Homemade Pickles » Sweet and Sour Pickled Dried Apricots

Sweet and Sour Pickled Dried Apricots

Author: Karon Grieve Published : January 2014

Recipe
sweet and sour pickled apricots
sweet and sour pickled apricots
sweet and sour pickled apricots

If you are not that into pickles these refined sugar free sweet and sour pickled apricots will change your mind. Pickled apricots will liven up everything from baked ham to BBQ, a cheeseboard and so much more.

Sugar free sweet and sour apricots in jar and one on pickle fork

We are still in January though almost through this first dreary month of the year, still in sugar free land with my recipes.

This time I thought I’d share with you my refined sugar free sweet and sour pickled apricots. These are tart and tangy and just great to serve with cooked ham and a simple baked potato. They are munchable straight from the jar and go well with some bread, cheese and ham too.

big jar of pickled apricots

Go refined sugar free!

I adore the colour of this preserve, love that brightness especially at this time of year. Just now everything is so dull and dark, and here in Scotland it just seems to be permanently wet and windy too. Opening the fridge and reaching for this zingy jar just makes me smile.

Something else about it makes me smile too. My sweet and sour pickled apricots are seriously easy to make. This one is total simplicity and takes a matter of moments.

Now on a cold, dark, wet and miserable Monday morning what could be more cheering for the kitchen creative – something that is super tasty , looks great and is incredibly easy to make, yep that’s it, perfection!

fork with apricot pickle on top of jar

Dried Apricots

I use dried apricots for this recipe (they are very sweet so you don’t need refined sugar in this recipe), a good old pantry staple that is available year-round in almost any super market.

Don’t go for the sulphure free variety of dried apricots as although they taste the same they are brown in colour so just don’t really look good as sweet and sour pickled apricots. That golden apricot colour is so pretty!

Choose them wisely though as those Savers brands can be really tough, invest a few more pennies for better quality apricots and you will reap the rewards when you add them to your plate later.

Ingredients for sweet and sour pickled apricots

  • 350g/12oz dried ready to eat apricots
  • 1 tsp cloves
  • 2 bay leaves
  • 1 small dried red chilli pepper
  • 1 small cinnamon stick
  • 250ml/8fl oz sherry vinegar
  • 2-3 tbsp clear runny honey

sweet and sour apricots

How to make your sweet and sour apricots:

  • Sterilise a large wide mouthed jar by washing in hot soapy water, rinsing well and drying for 20 minutes in a moderate oven, or run through the hot wash in a dishwasher if you have one. Remember to do the lid too if it has a separate one.
  • Pack the apricots into the jar (I used a 1 pint sized jar here) and add in the cinnamon stick, cloves, bay leaves and the dried chilli pepper.
  • Heat the vinegar along with the honey till you reach a simmer but do not let it come to a boil, just a few bubbles popping round the edges of the pan.
  • Simmer for 10 minutes then remove from heat.
  • Pour this over the fruit etc in the jar making sure all the apricots are completely covered. If you need to add some more vinegar just pour some on top.
  • Pop the lid on the jar and set aside in a cool dark place for 2 weeks to let the flavours develop.

How long will these keep?

The pickled apricots will keep for 6 months unopened. Once opened store in the fridge and use within a month.

fork lyinmg over top of jar

So there you have it, something tasty, quick to make and easy to handle, oh and just look at how pretty it looks in the jar!

New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.

Just check out these handy articles to get you heading in the right direction fast;

How to make great jam and marmalade

How to make cool curds

How to make great jelly

How to make chutney and relish

How to sterilise jars and bottles

Sticky situations – troubleshooting your preserves

Different types of preserves

My favourite preserving kit

All you really need for this one is a wee bit of patience to wait till it is ready to eat.

How to serve pickled apricots

These sweet and sour pickled apricots are delicious with any ham recipe, baked ham, sliced cold ham etc.

Add them chopped up to Asian inspired dishes.

Piickled apricots are a great addition to an antipasti platter and a cheeseboard too.

I hope you will enjoy these sugar free sweet and sour pickled apricots.

larder links

Looking for more super easy pickles to make, then check these out;

Super easy pickled carrots

Pickled samphire

Pickled romanesco cauliflower

Sugar free pickled radishes

Spanish style pickled cherries

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Sugar free sweet and sour apricots

Sweet And Sour Pickled Apricots

Karon Grieve
With no refined sugar these pickled apricots are perfect with antipasti, a cheeseboard, cold meats, BBQ and more
5 from 2 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course pickles
Cuisine Mediterranean
Calories 1032 kcal

Ingredients
 

  • 350 g dried apricots
  • 1 tsp cloves
  • 2 bay leaves
  • 1 dried chilli
  • 1 cinnamon stick small cinnamon stick
  • 250 ml sherry vinegar
  • 2-3 tbsp honey clear runny honey
Metric – US Customary

Instructions
 

  • Sterilise a large wide mouthed jar by washing in hot soapy water, rinsing well and drying for 20 minutes in a moderate oven, or run through the hot wash in a dishwasher if you have one. Remember to do the lid too if it has a separate one.
  • Pack the apricots into the jar (I used a 1 pint sized jar here) and add in the cinnamon stick, cloves, bay leaves and the dried chilli pepper.
  • Heat the vinegar along with the honey till you reach a simmer but do not let it come to a boil, just a few bubbles popping round the edges of the pan. Simmer for 10 minutes then remove from heat.
  • Pour this over the fruit etc in the jar making sure all the apricots are completely covered. If you need to add some more vinegar just pour some on top.
  • Pop the lid on the jar and set aside in a cool dark place for 2 weeks to let the flavours develop.
  • The pickled apricots will keep for 6 months unopened. Once opened store in the fridge and use within a month.

Nutrition

Calories: 1032kcalCarbohydrates: 259gProtein: 12gFat: 2gSaturated Fat: 1gSodium: 60mgPotassium: 4222mgFiber: 28gSugar: 222gVitamin A: 12771IUVitamin C: 5mgCalcium: 253mgIron: 11mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword pickled apricots
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

 

Filed Under: ALL RECIPES, Gluten Free/Low Sugar, Homemade Pickles

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Comments

  1. Kat says

    December 25, 2022 at 12:52 am

    5 stars
    These are delicious! I gave them as Christmas gifts as they go beautifully on a charcuterie board, either on their own or wrapped in prosciutto or bacon. They are also really nice served with ham.

    Reply
    • Karon Grieve says

      December 26, 2022 at 11:31 am

      Hi Kat
      So glad you liked these so much.
      K

      Reply

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