Quick Pickled Figs
A great way to store the bounty of the season.
Servings: 2 Half pints
Calories: 126kcal
Equipment
- 2 half pint canning jars with lids and rings
Ingredients
- 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
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.
Nutrition
Calories: 126kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 395mg | Fiber: 5g | Sugar: 28g | Vitamin A: 242IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg