Tuesday, 22 September 2015

Hot and sweet pickled figs

I make no claim that this is a tried and tested recipe, or indeed that it even works! The following is an experimental attempt to recreate some most delicious pickled figs I had not so long ago. They had chilli with them, and yet were still sweet, hence the title. Ive just finished jarring these so I shallnt be able to tell you what they're like for a while yet, but if you have an abundance of fresh figs and fancy joining in my experiment, please let me know how you get on.


1 tsp black peppercorns
1 tsp yellow mustard seeds
1 tsp coriander seeds
2 tsps chilli flakes
700ml white wine vinegar
100g granulated sugar
1 split vanilla pod
12 fresh figs

In a medium saucepan toast the spices, minus the chilli flakes, until starting to smell aromatic. Add the chilli flakes and toast for a moment more.

Pour in the white wine vinegar, vanilla pod and sugar, and warm slowly until the sugar has dissolved. Bring to a very gentle simmer.

Slice each fig in half and carefully pack in to hot, sterilised jars, cut side facing out if possible. Pour over the pickling liquor and seal up the jars.

Simples! I plan to wait at least two weeks before I try them, but longer may allow the flavours to mature better.

P.s. If you're not sure about how to sterilise jars, take a look at my August post 'feeling plummy.'

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