Preserve the flavor of peak-season apricots with this tangy shrub from Putney Farm.
1 cup apricots, pitted and quartered
1 cup sugar
1 cup apple cider vinegar
Tools: medium mixing bowl, potato masher, wooden spoon, strainer
In a medium bowl, mash the apricots, add the sugar and stir to combine. Cover and refrigerate for at least 12 hours and up to two days.
Strain the accumulated juices into a jar, pressing down on the fruit to extract as much liquid as possible. Add the vinegar and stir to combine. Keep refrigerated and use within 2 weeks; shake well before using.
Yields approximately 2 ½ cups.