Japanese Salty Pickled Apricots

Name: Japanese Salty Pickled Apricots Recipe
Yield: 8
Cuisine: Molecular Gastronomy
Ingredients: 1kg Apricots; 140g Salt; 10g Special Ingredients Citric Acid; Vodka

Use Special Ingredients Citric Acid to create the delicious Japanese treat, Sour and Salty Pickled Plums.

Japanese Salty Pickled Apricots Recipe

Rated 4.3 stars by 9 users

Cuisine

Molecular Gastronomy

Servings

Use Special Ingredients Citric Acid to create the delicious Japanese treat, Sour and Salty Pickled Plums.

Author:

Special Ingredients

Image of Japanese Salty Pickled Apricots Recipe

Ingredients

1kg Apricots
140g Salt
10g Special Ingredients Citric Acid
Vodka

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Directions

Remove the apricot stems. Then, to prevent mould, soak kitchen paper with vodka and wipe the apricots well.
Mix the salt and Special Ingredients Citric Acid in a freezer pack, add the apricots and shake the bag to mix. The apricots will release water as they soak.
Soak the apricots in the syrup for 2 weeks, shaking the bag every few days until all of the apricots are soaking in the syrup.
After 2 weeks, drain the apricots from the syrup and lay them on a net / rack to dry in sunlight for 2 - 3 days. If possible, turn the apricots twice a day. The liquid that the apricots were soaking in can be used as vinegar and/or dressings for pickles.
The apricots can be enjoyed immediately, or stored in a sealed container in the fridge.

Filed in: Citric Acid, Molecular Gastronomy, Preserves

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