Pickled Apricots

1. 1

   In a small saucepan, combine the vinegar, water, sugar and mustard seeds and bring to a boil to dissolve the sugar.

2. 2

   In a heatproof bowl or jar, cover the apricots, raisins and bay leaf with the hot brine.

3. 3

   Let cool to room temperature, then cover and refrigerate overnight or for up to 1 month.

4. 4

   Just before serving, coarsely chop the apricots.

No additional tips available.