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How to Make Balsamic Pickled Apricots; Canning

Updated: Oct 25, 2023



Emmaline’s family loves all things pickled. My family tends to enjoy the sweet side of canning a little more so when she shared this recipe for balsamic pickled apricots with me I have to admit I was a little skeptical. I still wouldn’t just eat these straight out of a jar but on a baguette, it is very tasty. If you are a fan of balsamic vinegar, you will love these. The vinegar is the base flavor with the sweetness of the grape juice and apricots mellowing the taste and adding to the flavor.

Today Marie and Emmaline are teaching you how to make balsamic pickled apricots.

Supplies

Ingredients:

Makes: 5 half-pints

  • 1 Cup White or Dark Balsamic Vinegar

  • ½ Cup 100% Juice (Grape)

  • ½ Cup Honey

  • ½ Cup Water

  • 2 3-inch sticks of Cinnamon

  • 6 Whole Cloves

  • 2 pounds Ripe Apricots


Preparation:

Prepare your water bath canner by filling it about halfway full with water and place it on the stove on medium heat.


Place your jars in the oven to heat up at 250 degrees Fahrenheit.


Make the Balsamic Pickled Apricots Syrup:

Making the balsamic syrup for the pickled apricots.

Make the sauce

In a medium stainless-steel, enamel, or nonstick heavy saucepan combine vinegar, juice, honey, water, cinnamon, and cloves. Bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat.

Preparing the apricots to make balsamic pickled apricots.

Quarter the apricots

Cut each apricot in half and remove the pit. Cut each half in half again to make apricot quarters. Pack apricots into hot half-pint canning jars, leaving a ½ inch headspace.

Filling the jars with the balsamic syrup.

Pour syrup through a strainer

Pour hot syrup through a strainer over apricots, leave a ½ inch headspace. Wipe jar rims; adjust lids and screw bands finger-tip tight.


Process the Jars of Pickled Apricots:

Place the filled jars into the water bath canner. Make sure the water covers the jars by at least 1 to 2 inches. Adjust heat to medium-high, cover the water canner and bring water to a rolling boil. Process half-pint jars for 10 minutes. Adjusting processing time for your altitude.


Some beautiful jars of canned balsamic pickled apricots.

Balsamic Pickled Apricots

Once the jars are done processing turn off the heat and remove the cover. Remove the jars from the water bath and place them spaced out on a towel on the counter. Cool 12 to 24 hours. Check seals. Label and store jars.


ALTERNATIVE: Balsamic Pickled Plums

Plums can be given the same treatment as the apricots in this recipe.


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