[Sca-cooks] Re: shish kabab response #1

[Huette von Ahrens]

--- Sue Clemenger <mooncat at in-tch.com> wrote:


> I would be very interested in your pickled apricot recipe, thanks! ;oD
> --Maire, waiting for the blackberries to ripen so that she can make some 
> liqueur.....
> 
> Huette von Ahrens wrote:
> > Your neighbors have apricots that ripen this late?  Wow!  My two
> > trees started to ripen in May and were done by the end of June.  I
> > have a really good pickled apricot recipe, if you are interested.
> > 
> > Huette
> 
> 

Huette's Pickled Apricots

24 large fresh apricots, washed, and cut in half with stones removed
1 quart cider vinegar
2 cups brown sugar
2 whole sticks of cinnamon
1/8 cup whole cloves

Mix vinegar, sugar, cinnamon and cloves in a non-reactive pot and bring to a rolling boil for
about 5 minutes.

Put apricots in a large sterile glass container, pour still boiling vinegar over apricots, 
making sure that all apricots are covered by vinegar and cover.  Let sit until cool and then
refrigerate for one week.  Use as a sauce for meats or as a side dish.  Also tastes good over
vanilla ice cream. 


Remember that while money talks, chocolate sings.


		
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