Sweet Fig Pickles
Transform your pantry staples into a sweet-and-tangy masterpiece with these irresistible Sweet Fig Pickles! This recipe highlights the natural richness of fresh figs, simmered to perfection in a spiced syrup made from granulated sugar, white vinegar, and a hint of warm cinnamon. Whole cloves and fresh lemon slices lend these pickles an aromatic complexity, while the slow simmer infuses every bite with bold, balanced flavors. Ready in just an hour, these pickles are as versatile as they are delicious—serve them as a unique appetizer, pair them with creamy cheeses, or use them to elevate a charcuterie board. With minimal prep and a splash of timeless nostalgia, these fig pickles are an easy way to preserve the season's bounty and create a gourmet treat. Perfect for gift-giving or indulging yourself, they're a must-try for any home cook!
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Recipe Information
Ingredients
- 2 pounds fresh figs
- 2.5 cups granulated sugar
- 1 cup white vinegar
- 0.5 cup water
- 1 teaspoon ground cinnamon
- 6 pieces whole cloves
- 1 lemon fresh lemon slices
Instructions
Wash the figs thoroughly and trim off the stems. If the figs are large, you can cut them in half; otherwise, leave them whole.
In a medium saucepan, combine the granulated sugar, white vinegar, water, and ground cinnamon. Stir to combine and bring to a boil over medium heat.
Add the whole cloves and lemon slices to the saucepan. Lower the heat to a simmer and stir until the sugar has fully dissolved.
Carefully add the prepared figs to the saucepan. Stir gently to coat the figs in the syrup. Be careful not to crush the fruit.
Simmer the mixture uncovered for 45 minutes, stirring occasionally. The syrup should thicken slightly, and the figs will become tender.
Remove the saucepan from heat and let it cool for 15 minutes.
Using a slotted spoon, transfer the figs and lemon slices into sterilized glass jars, packing them tightly. Pour the hot syrup over the figs, ensuring that they are fully submerged, and leave about 1/2 inch of headspace at the top.
Seal the jars tightly with sterilized lids and rings. If you plan to store the pickles for a long time, process the jars in a boiling water bath for 10 minutes (optional).
Allow the fig pickles to sit for at least 2-3 days to develop flavor before serving. Store in a cool, dark place or refrigerate after opening.
Nutrition Facts
Calories |
2632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 19 mg | 1% | |
| Total Carbohydrate | 678.0 g | 247% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 648.0 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2319 mg | 49% | |
*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.
