9 large apricots, pitted and halved
1 cup water
1 1/4 cup white vinegar
3/4 cup light brown sugar
12 Sarawak black peppercorns
2 whole star anise
2 1/4-inch thick cubes fresh ginger
1/2 tablespoon yellow mustard seeds
2 tablespoons large unsweetened coconut flakes
2 fish peppers, diced
Prep your jars/lids. Evenly divide the spices and apricots halves between 2 pint jars. Combine the water, vinegar and sugar in a saucepan and bring to a low boil. Stir to dissolve the sugar. Pour brine over the apricots, leaving 1/2 inch of headspace. Remove any bubbles. Seal and process in a water bath for 10 minutes. Allow to sit one week prior to eating.
Yield: 2 pints
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.