Fig Pickles
Transform your fresh fig harvest into a delightful, tangy-sweet treat with this Fig Pickles recipe! Combining tender, whole figs with the warm spices of cinnamon, cloves, star anise, and fresh ginger, these homemade pickles are steeped in a brine of apple cider vinegar, sugar, and a hint of lemon for a zesty twist. This small-batch recipe is ready in under an hour and perfect for canning or quick refrigeration. Serve these spiced fig pickles as a unique topping for charcuterie boards, a zippy side to roasted meats, or a gourmet addition to salads and sandwiches. A true balance of sweet, savory, and aromatic flavors, these fig pickles are sure to elevate any meal!
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Recipe Information
Ingredients
- 2 pounds Fresh figs
- 1 cup Granulated sugar
- 1 cup Apple cider vinegar
- 0.5 cup Water
- 2 Cinnamon sticks
- 6 Whole cloves
- 2 Star anise
- 1 tablespoon Fresh ginger (sliced thin)
- 0.5 teaspoon Salt
- 1 Lemon (thinly sliced)
Instructions
Rinse the figs under cold running water and gently pat them dry. Trim the stems, but leave the figs whole for a rustic look.
In a medium saucepan, combine the sugar, apple cider vinegar, water, cinnamon sticks, cloves, star anise, ginger, and salt. Stir to dissolve the sugar and bring the mixture to a boil over medium heat.
Reduce the heat to low and let the brine simmer for 5 minutes, allowing the spices to infuse the liquid.
Carefully add the figs and lemon slices to the saucepan. Ensure that the figs are fully submerged in the liquid.
Simmer the figs over low heat for 20 minutes or until they are tender and have absorbed the flavors of the brine.
Using a slotted spoon, transfer the figs and lemon slices to clean, sterilized jars.
Increase the heat under the saucepan and bring the brine to a rapid boil. Allow it to boil for 1-2 minutes to slightly thicken.
Pour the hot brine over the figs in the jars, ensuring the figs are completely covered. Leave about 1/2 inch of headspace at the top of each jar.
Seal the jars tightly and allow them to cool to room temperature. For long-term storage, process the jars in a boiling water bath for 10 minutes, or store them in the refrigerator for up to 1 month if skipping the canning process.
Let the pickles sit for at least 48 hours before serving to allow the flavors to meld. Serve as a condiment or enjoy alongside your favorite dishes!
Nutrition Facts
Calories |
1573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 395.0 g | 144% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 348.9 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2635 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
