Pickled nectarines or apricots by Tessa Bramley

11 September 2006
Pickled nectarines or apricots by Tessa Bramley


(makes 3 x 1 litre jars)

Juice of 1 lemon
2cm bruised ginger root
3 cinnamon sticks or 6 vanilla pods
1tsp cloves or 2tsp juniper berries
1 litre white wine vinegar
150ml water
1kg caster sugar
1.8kg apricots or nectarines (blanched and skinned and either halved and stoned or left whole)


Put the lemon juice, ginger, spices, wine vinegar, water and sugar in a preserving pan and stir to dissolve the sugar. Add the fruit and simmer till tender - the time will vary, but is normally about 15 minutes.

Remove the fruit and spices with a slotted spoon. Discard the piece of ginger. Pack the fruit and aromatics in warmed sterile jars. Reduce the liquid to a light syrup and pour it over the fruit. Cover with vinegar-proof lids.

If you intend storing this pickle for an extended period, keep it out of the light, but it is ready for eating straight away.

Tessa Bramley

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking