Japanese-style salted apricots
Make savoury, tangy apricots inspired by Japanese preserves, using Special Ingredients citric acid.
Japanese-style salted apricots
Special Ingredients
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Molecular Gastronomy
Molecular Gastronomy
Make savoury, tangy apricots inspired by Japanese preserves, using Special Ingredients citric acid.
Ingredients
- 1kg Apricots
- 140g Salt
- 10g Special Ingredients Citric Acid
- Vodka
Directions
Remove the stalks. Wipe the apricots with kitchen paper soaked in vodka.
Mix the salt and citric acid in a freezer bag, add the apricots and shake to distribute the mixture. The fruit will release water as it rests.
Leave the apricots in the liquid for 2 weeks, shaking the bag every few days so all the fruit stays in contact with the brine.
After 2 weeks, drain the apricots and arrange them on a mesh or rack. Dry in the sun for 2–3 days, preferably turning them 2 times a day. The salty, sour liquid can be used as a seasoning for other pickled preparations.
Eat the apricots or refrigerate in a closed container.