Method

Pierce ripe but firm apricots in 10 places with a thin wooden needle and pack into jars, layering the apricots with marjoram. Pour on the following vinegar: For 2 glasses water, add 1 glass of the best wine vinegar and, for 3 glasses of this mixture, add 2 glasses fine sugar. Bring to a boil, while stirring, cool, and pour over the apricots. Place a round wooden plank and stone on top, tie up with a bladder, and store on ice until the frost.

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