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Pickled nectarines or apricots by Tessa Bramley

11 September 2006

INGREDIENTS

(makes 3 x 1 litre jars)

Juice of 1 lemon
2cm bruised ginger root
3 cinnamon sticks or 6 vanilla pods
1tsp cloves or 2tsp juniper berries
1 litre white wine vinegar
150ml water
1kg caster sugar
1.8kg apricots or nectarines (blanched and skinned and either halved and stoned or left whole)

METHOD

Put the lemon juice, ginger, spices, wine vinegar, water and sugar in a preserving pan and stir to dissolve the sugar. Add the fruit and simmer till tender - the time will vary, but is normally about 15 minutes.

Remove the fruit and spices with a slotted spoon. Discard the piece of ginger. Pack the fruit and aromatics in warmed sterile jars. Reduce the liquid to a light syrup and pour it over the fruit. Cover with vinegar-proof lids.

If you intend storing this pickle for an extended period, keep it out of the light, but it is ready for eating straight away.

Tessa Bramley

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