Balsamic vinegar pickled figs with herbs

Dorothy Porker

A quick and easy recipe for pickling figs in balsamic vinegar with herbs, perfect for pairing with some assertive cheeses.

Prep Time 2

Course Sweets

Cuisine Middle Eastern

Servings 4 jam jars

I have a sterilisation function on my dishwasher, so if it's empty I use that with no added washing up liquid. Alternatively you can wash your jars and lids and then boil them for 10 minutes in a water bath on a rolling boil or for 10 minutes in a preheated oven at 175°C - 350°F. I like using the water bath because you're going to need it later anyway, so you're water'll already be ready to go when you're ready to can.

Bring a large pot of water, that will hold 4 jam jars or 3 3/4 liter jars, to a rolling boil while you go through the remainder of the recipe.
Mix 3/4 c sugar with 1 c water in a large steel pan. Bring to a boil over high heat until sugar dissolves , reduce heat and cook until light syrup forms , 5 to 7 minutes.
Meanwhile, prepare a 24 cm square of cheese cloth and place 3 allspice berries, 2 T of thyme and 1 t chopped rosemary leaves, 2 juniper berries, 2 bay leaves and 2 of the strips of orange peel in the center. Tie the ends of this spice bag and dip it in the syrup. Cook 20 minutes over low heat.
Add the cleaned figs and continue cooking on low for a further 15 minutes, gently moving the figs around with a wooden spoon from time to time.
Remove the spice bag.
Place the figs in 4 previously sterilised jam jars and divide 3/8 c- 110 ml balsamic vinegar across the jars equally. Now cover the fruit and vinegar with the syrup , saving at least one centimeter from the mouth of the jars.
Dip a sprig of thyme, a sprig of rosemary, a bay leaf and a strip of orange peel in each jar.
Cover the jars and cook 20 minutes in the water bath on a rolling boil. Remove and let cool 12 hours or overnight.
The figs will keep for up to a year. Once opened, they should be kept refrigerated and it is best to finish them within a week.

Keyword figs