Pickled Apricots

• 3/4 cup white wine vinegar
• 3/4 cup water
• 3 tablespoons turbinado sugar
• 1 teaspoon yellow mustard seeds
• 2 cups dried apricots (1 pound)
• 1/4 cup dark raisins
• 1 bay leaf

1. In a small saucepan, combine the vinegar, water, sugar and mustard seeds and bring to a boil to dissolve the sugar.
2. In a heatproof bowl or jar, cover the apricots, raisins and bay leaf with the hot brine.
3. Let cool to room temperature, then cover and refrigerate overnight or for up to 1 month.
4. Just before serving, coarsely chop the apricots.

white wine vinegar, water, turbinado sugar, yellow mustard seeds, dark raisins, bay leaf

Taken from www.foodandwine.com/recipes/pickled-apricots (may not work)