Even Abroad! Not Umeboshi Pickled Plum, but Pickled Apricot
Even Abroad! Not Umeboshi Pickled Plum, but Pickled Apricot

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, even abroad! not umeboshi pickled plum, but pickled apricot. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Even Abroad! Not Umeboshi Pickled Plum, but Pickled Apricot is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Even Abroad! Not Umeboshi Pickled Plum, but Pickled Apricot is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have even abroad! not umeboshi pickled plum, but pickled apricot using 4 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Even Abroad! Not Umeboshi Pickled Plum, but Pickled Apricot:
  1. Get 1 kg Apricots
  2. Make ready 180 grams Salt (18% of the apricots)
  3. Make ready 30 grams Citric Acid (3% of the apricots)
  4. Take 1 Vodka
Instructions to make Even Abroad! Not Umeboshi Pickled Plum, but Pickled Apricot:
  1. Mix the salt and citric acid
  2. Carefully wash the apricots and dry well with a paper towel. Remove the stem with a toothpick.
  3. Wipe the apricots from Step 2 with a vodka-soaked paper towel. (This is to prevent mold from forming)
  4. Add Steps 1 and 3 alternatively to a sterilized bottle. (Sterilize the bottle by boiling and wiping with vodka.) Store as-is for a month in your pantry.
  5. During storage water will form so shake the bottle about one a day to spread the liquid. The picture shows two days after making. The volume has decreased.
  6. When they are well-pickled, put them outside to dry them out. On the first day they will be prone to sticking to the net so turn them over soon.
  7. If you put the pickled apricots back into Step 5's bottle on the first evening after leaving them out, they will become soft, but if they have already softened you don't have to worry. You can take them inside.
  8. They will be done on the 2nd or 3rd day of drying out. Try not to get them wet with rain or other moisture. The picture of the basket in Step 6 or 9's bottle is fine. The salt will spread gradually.
  10. I promptly used some in an onigiri rice ball. The color was slightly yellow but the flavor was like a tart, salty umeboshi pickled plum. They turned out well and mold-free.
  11. If you have red shiso, prime them by rubbing with salt to remove bitterness and add them to Step 5 when the liquid starts to form. The shiso-addition gave me a good result.

So that is going to wrap this up for this exceptional food even abroad! not umeboshi pickled plum, but pickled apricot recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!