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Sugar Free Sweet And Sour Apricots

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: preserves
Author: Karon Grieve


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


  • 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.