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Easy
By Mary Norwak
Published 1978
Put the apricots in a bowl, cover with water and leave to soak overnight. Tie the spices in a piece of muslin and suspend in a pan. Add the vinegar and bring to the boil. Drain the apricots, add to the vinegar and simmer for 10 minutes. Lift out the apricots with a perforated spoon and put into hot preserving jars. Stir the sugar into the vinegar, bring to the boil and boil for 5 minutes until