I am not sure
what will be the resulting taste, as these apricots are sweet, unlike the sour
Ume used in making Umeboshi. Anyway worth a try, I can always use them in
pickling vegetables.
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| salting apricot |
1. Weight apricot and add 8% its weight of
salt, place in a big shallow tray, put a weight on top and cover well. Liquid
will ooze out the next day, turn over, eventually the fruits should be
submerged in this salty brine.
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| salted apricot after 1 day |
2. Keep for 3 weeks, then dry and place on a mat to
dry in the sun for 3 days. Ready to use.
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