My grandma used to mix and preserve stuff, mainly veggies,
for the winter months. (We lived in the rural north.) One of
the ingredients was the apricot seeds. The fermentation
process must removed some bitterness. I didn't like it that
much but still ate some with my morning porridge everyday.

Another piece of memory: I used to collect and crush apricot
cores and gather the seeds to sell to collectors (mostly for
traditional Chinese medicine, I think). They were not cheap
(pricier than dried orange peels) and could be a non-trivial
income source for a kid.