Wash the apricots, drain and cut them crosswise.
Blanch in boiling water for 20-30 seconds, then rinse and drain.
Skin, halve and pit the apricots and place in 2 sterile canning jars.
Bring white wine to a boil with sugar, chili, juniper, cloves, bay leaf and water, then add the vinegar.
Pour the broth with the spices into the jars with the apricots to just below the rim.
Close the jars tightly and place them in a high pot with water. It should be filled with water to a third below the rim.
Bring the water to a boil and cook the apricots in the jars for about 40 minutes.
Let the jars cool in the water.
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