California Apricot Pickle

Preparation info

  • Difficulty


  • Makes

    6 pints

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Hostess helper that’s spicy, colorful and excellent with lamb


  • 4 qts. apricots
  • Whole cloves
  • 4 c. sugar
  • 4 c. brown sugar, firmly packed
  • 1 qt. vinegar
  • 6 (3) sticks cinnamon


  • Stick each apricot with 2 or 4 cloves.
  • Bring sugars, vinegar and cinnamon sticks (may be tied in cheesecloth) to a boil. Add 2 qts. apricots and simmer gently until soft. Remove fruit and repeat with remaining apricots.
  • Remove cinnamon. Fill hot jars with fruit to within ½" from top; pour on syrup, making certain it covers fruit. Adjust lids. Process in boiling water bath (212°) 20 minutes. Remove jars and complete seals unless closures are self-sealing type.