Pickled Apricots

These unusual sweet and sour pickles are perfect with chicken liver pate or a charcuterie platter. They take minutes to make, and can be made days in advance.

Ingredients #

Instructions #

Combine the vinegar, water, sugar and mustard seeds in a small saucepan and bring to a boil until the sugar is completely dissolved. In a heatproof bowl or jar, cover the apricots and bay leaf with the hot brine. Let it cool to room temperature, then cover and refrigerate overnight, or up to three weeks. Just before serving, coarsely chop the apricots.