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Defend the flavour of peak-season apricots with this tangy shrub from Putney Farm.
1 cup apricots, pitted and quartered
1 cup sugar
1 cup apple cider vinegar
Devices: medium mixing bowl, potato masher, picket spoon, strainer
In a medium bowl, mash the apricots, add the sugar and stir to combine. Cowl and refrigerate for on the very least 12 hours and as a lot as two days.
Strain the accrued juices proper right into a jar, pressing down on the fruit to extract as loads liquid as doable. Add the vinegar and stir to combine. Keep refrigerated and use inside 2 weeks; shake properly sooner than using.
Yields roughly 2 ½ cups.
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