Vinegar Apricots

For the vinegar apricots, fill the preserving jars 3/4 full with apricot halves, alternating with sugar. Bring vinegar and vanilla pulp to a boil, allow to cool, add brandy, fill preserving jars to approx. 2 cm below rim. Seal according to instructions and finally sterilize.

If you don’t like the salad too sour, add clear water (2 parts vinegar, 1 part water) and boil with vinegar and vanilla pulp.

Vinegar apricots are an excellent garnish for roast beef, but in combination with cranberries they also go very well with game. The brave serve this unusual side dish with salted potatoes with beef goulash.

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