Umeshi – April Apricots. Well, the Apricots season is here. The end of March and the beginning of April is the time to start the only Apricots season of the year. Taking advantage of this opportunity, we soak a jar of sour apricots together so that they will be available in the kitchen when needed.

♦ The use of salted apricots may not be fully known:
Colds, fever, headache, dizziness, skin / respiratory allergies, nausea, poisoning, colic, diarrhea, detoxification,…

♦ PREPARE:
– Apricots
– Large grain sea salt
– Glass pots, chinaware, depending on the house

♦ MAKING
– Step 1:
 Choose an apricot, choose a hard fruit that won’t be crushed.
 Soak the apricots in a pot, then use a toothpick to gently remove the end of the apricot stem, avoiding scarring.
 Wash off the apricots in a few water
 Hang the apricots on the crates, let them dry, check if any fruits are contaminated with water, then let them dry. Make sure the apricots are dry, no water on the apricot peel.
 Glass jars should be washed, rinsed with boiling water, and dried in the sun.

Step 2:
 Wash your hands well
Apricot – Salt Ratio: This is very flexible: There is 1 kg of apricot salt – 0.2 kg of salt. (Or a little less / more salt depending on each person’s salt needs)
 Just sprinkle 1 layer of apricots, sprinkle with salt
 Until the apricots are full, the top layer of salt should be thick, covering the apricots.
 Cover the top of the glass jar with plastic, close the lid, wrap it with a plastic layer outside
 Use a piece of paper with the date as an apricot to know when to take it out.
 Then place each jar of apricots on the balcony, yard… as long as it’s sunny

(Acordding to the reference of Mss. Tịnh Duyên)