This pickle is very easy and speedy to make and turns out a gorgeous golden yellow colour. I like spicy hot pickle so I used a whole Scotch Bonnet, but you could always use less chilli if you wish. I made a very small quantity to use up some left over apricots but you can scale up the recipe to make more. This recipe is enough to fill one small pickle jar.
Ingredients:
320 g apricots (about 6 apricots) roughly chopped
1 scotch bonnet chilli, deseeded and chopped finely (or substitute chilli of choice)
1 tbsp vegetable oil
1 tsp black onion seeds
1 fat garlic clove, grated
1 tsp grated ginger
1/2 tsp turmeric
1 heaped tsp sugar
1/2 tsp salt
1 tbsp white wine vinegar
Method
Ingredients:
320 g apricots (about 6 apricots) roughly chopped
1 scotch bonnet chilli, deseeded and chopped finely (or substitute chilli of choice)
1 tbsp vegetable oil
1 tsp black onion seeds
1 fat garlic clove, grated
1 tsp grated ginger
1/2 tsp turmeric
1 heaped tsp sugar
1/2 tsp salt
1 tbsp white wine vinegar
Method
- Heat the oil in a saucepan and add the onion seeds, frying gently until they pop.
- Add the garlic and ginger and cook gently for a few minutes.
- Add the apricots, turmeric, salt, sugar and vinegar and simmer for 15 mins.
- Allow to cool slightly and then decant into a sterilised jar.