Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Make this recipe with slightly underripe, unblemished apricots. Taste the fruit. If it is quite tart, use more sugar; if very sweet, use less. If you are opposed to sugar altogether, use plain water or juice.
Preserved apricots in a delicious and only slightly alcoholic syrup.