Apricots in Vinegar
From The "Queen" cookery books: Pickles and Preserves, 1902
Repeat the process after a few days to ensure preservation.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 54. The excerpt below is the record exactly as published.
Apricots in vinegar. — Boil three quarters of a pint of best vinegar with 21b. of sugar ; after the latter is thoroughly dissolved, skim it well, and lay in the apricots, peeled, halved and stoned ; let them get thoroughly hot, then drain them from the pickle and pack them in jars, strewing them as you pack them, with |oz. coarsely pounded and mixed cinnamon and cloves between the layers of fruit ; then boil up the vinegar drained from them with a few Jamaica pep- pers
Cook this with the app: pantry check, scaling, and the assistant.