Pickled ume or apricot

Name: Pickled ume or apricot
Yield: Makes about 1 kg/2¼ lb
Cuisine: Japanese
Ingredients: 15 ml/1 tbsp rice vinegar or white wine vinegar; 1 kg/2 lb unripe ume or young small apricots; shochu or brandy; 115 g/4 oz/1 cup salt

Preparation info

Makes about
1 kg

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

This is a simple method for pickling ume (or apricot), which retains the crunchiness of the fruit. A healthy dish, it is good eaten with rice.

Ingredients

1 kg/2 lb unripe ume or young small apricots
15 ml/

Asia
Japan
Preserve
Gluten-free
Vegan

Method

Wash the ume or apricots and soak in plenty of water for at least 1 hour. Drain and pat dry with kitchen paper.
Trim the stem part using a cocktai stick (toothpick) and place the fruit in a freezer bag. Sprinkle the vinegar over the fruits, then add two-thirds of the salt. Holding the bag in one hand, roll the fruit around to distribute the salt.
Put