Figs, Figs, Figs (and Pickled Figs)

P1000332I am a frustrated farmer and ‘canner.’ I love the whole idea of growing something and then turning it into a fabulous treat. The closest I get to being either a farmer or canner occurs in early September when a friend’s beautiful Black Mission fig tree yields its little gems.

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In the past I’ve made Fig-Strawberry jam (and will do so next week), but I was on a mission to make something different with the first harvest: ¬†Pickled Figs.

Recipe:

5 lbs. Mission Figs, quartered or halved
1 gallon of water, with 1 T. salt
8 1/2 pint canning jars

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Simmer figs in salt water in a large pot for 15 minutes. Meanwhile, sterilize 8 1/2 pint canning jars according to manufacturers instructions.

4 C. brown sugar
2 C. balsamic vinegar
8 thinly sliced pieces of lemons
1 cinnamon stick
16 peppercorns
16 whole allspice

Bring ingredients to a boil, add drained figs and simmer for 60 minutes.

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Divide mixture evenly between jars, adding enough liquid to cover figs, leaving an inch at the top. Make sure to wipe off anything that spills onto jar rim with a clean rag. Tighten lids and return to water bath.

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Boil for ten minutes. Remove from water bath. Within the next several hours you will hear a ‘pop’ as the jars seal. This means the contents can be stored for several months.

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So far, I’ve served these figs over a Humboldt Blue cheese with rosemary crackers, and also a goat cheese. I also imagine it would be a lovely accompaniment with a pork loin, or roasted chicken.

These little preserved jewels will be a beautiful reminder of summer come winter. Give it a try!

 

 

 

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About ktheidtke

A single mother of 4, narrating the everyday.
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