Simple Way to Make Any-night-of-the-week Even Abroad! Not Umeboshi Pickled Plum, but Pickled Apricot

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

Hello everybody, it is Jim, 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 am going to make it a bit tasty. This is gonna smell and look delicious.

Even Abroad! Not Umeboshi Pickled Plum, but Pickled Apricot is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It's easy, it is fast, it tastes yummy. They are nice and they look fantastic. Even Abroad! Not Umeboshi Pickled Plum, but Pickled Apricot is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. 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. {Make ready 1 kg of Apricots.
2. {Get 180 grams of Salt (18% of the apricots).
3. {Make ready 30 grams of Citric Acid (3% of the apricots).
4. {Make ready 1 of Vodka.

Steps 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..
9. .
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 your time. I'm sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!