Sweet and Sour Apricots

For sweet and sour apricots scald apricots with boiling water and skin, remove seeds. In a saucepan, bring the slit vanilla bean, lemon juice and thinly peeled lemon zest to a boil with water and vinegar.

Boil for about 5 min. Remove the vanilla pod and lemon peel, simmer the apricot halves in the broth for about 2-3 minutes, then layer the apricots with a perforated ladle in the prepared clean jars and continue to simmer the broth.

When all the jars are full, remove the broth from the heat, stir in the apricot brandy and cover the apricots in the jars with broth, seal jars with rubber ring, glass lid and clamps.

The next day, loosen clamps and check if the lids close tightly.

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