Quick Pickled Figs will make a great addition to a cheese board with the added bonus you get Balsamic Fig Vinegar out of it as well!
Fun with figs started when I found a case of fresh Black Mission Figs at the store....
You can add these to a salad (with blue cheese and nuts!), add to a charcuterie board, dice and add to a cheese pizza, drizzle with honey and serve with cheese and crackers.
You can use the fig vinegar as you would a flavoured vinegar. However, since they are not canned they have to be kept refrigerated.
The vinegar should keep like pickle juice would but if you are not going to use it up you might consider freezing the juice in small quantities to use in salad dressings.
Quick Pickled Figs
- 2 half pint canning jars with lids and rings
- 12 oz fresh Black Misison Figs 5-6 medium figs, cut in half
- 2 bay leaves
- ¾ teaspoon coriander seeds can use ½ teaspoon all spice or anise instead (optional)
- 1 ½ cups balsamic vinegar
- 4 ½ Tbsps granulated sugar
- 3 tsps coarse sea salt
- Sterilize 2 pint canning jars in oven at 275° for 20 minutes. Drop lids and rings in boiling water for 5 minutes. Time it so you take the lids out just as you are closing the jars.
- While jars are in the oven, wash and half figs.
- Heat the vinegar, sugar and salt to boiling and stir to dissolve sugar.
- Put a bay leaf and ½ the coriander seeds in each jar. Fill each jar with the cut figs.
- Pour the hot vinegar over the figs. Wipe the jar rims, position the lids and close the ring bands to finger tight. Allow jars to cool and refrigerate. Use with 2 weeks. Vinegar will keep well sealed, refrigerated for up to a month.