By / Photography By E. S. Bruhmann | April 01, 2014


(from Food and Wine magazine)

In small saucepan combine vinegar, water, sugar and mustard seeds; bring to boil to dissolve sugar. In heatproof bowl or jar, cover apricots, raisins and bay leaf with hot mixture. Let cool to room temperature, then cover and refrigerate overnight or for up to 2 months. Just before serving, coarsely chop apricots. Makes 1 pint.


  • ¾ cup white wine vinegar
  • ¾ cup water
  • 3 tablespoons brown sugar
  • 1 teaspoon yellow mustard seeds
  • 2 cups dried apricots
  • ¼ cup dark raisins
  • 1 bay leaf
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