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 4.4 stars by 12 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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