12ozfresh Black Misison Figs5-6 medium figs, cut in half
2bay leaves
¾teaspooncoriander seedscan use ½ teaspoon all spice or anise instead (optional)
1 ½cupsbalsamic vinegar
4 ½Tbspsgranulated sugar
3tspscoarse sea salt
Instructions
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.
Notes
Nutrition is approximate and is based on figs in 1 half pint jar.