1. Preferably, choose 'bebeko' apricots. They shouldn't be overripe or too raw, so the pit can be easily removed. To easily remove the pit, make a hole with a screwdriver at the tip of the apricot, on the opposite side from its seam, and push with the screwdriver to extract the pit. Peel them. Place the apricots in a bowl, add the pickling lime, and pour in enough water to cover them. Stir and leave them for 2 hours. Stir occasionally to help the lime dissolve. Rinse them very well to remove all the lime.
2. In a bowl, add plenty of water, the juice from 2-3 lemons, and the lemon rinds. Place the apricots inside and leave them for 2 hours. Transfer them to a colander and give them a light rinse, making sure not to wash away all the lemon. Take a 26 cm baking tray, wet it, and add 1 kg of sugar. Arrange the apricots inside, side by side. The stem side should be touching the sugar. If you have 4-5 apricots left over and place them in a second layer, don't worry. Once they heat up, they will all settle into a single layer. Leave them for 30 minutes, allowing the sugar to moisten.
3. If the sugar doesn't moisten enough, add ½ cup of water to the center of the tray, not at the edges. Place the tray over very low heat and let it warm up slightly. With a spoon, start gently stirring the sugar in the middle, and when you see it begin to melt, increase the heat. When it starts to boil and foam, remove the foam and observe the apricots beginning to turn in the tray.
4. Add 1-2 drops of lemon juice and check if all the sugar has melted, including from the sides of the tray. To be sure, run your spoon around the edges. Turn off the heat. Let it cool. The next day, cover the tray with cheesecloth, tie it tightly with an elastic band (the cheesecloth should be taut), and place it in the sun for 3 days. At night, bring the sweet indoors.
5. Once the syrup of our sweet has thickened, transfer it to sterilized jars. First, place the apricots inside, then cover them with syrup. Seal them well and place the jars upside down for 12 hours. This helps them seal properly. Store in a dark place. Once you start serving from a jar, keep it refrigerated. The way you serve the sweet is particularly important for its preservation. Take each apricot from the jar with a separate fork.
