Pickled Figs In Balsamic Recipe

Name: Pickled Figs In Balsamic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 lbs fresh figs; 2 cups balsamic vinegar; 1 cup bottled lemon juice; 3 cups water from the boiled figs; 1 1/2 cups honey; 2 cups sugar; 1 vanilla pod cut in half to expose seeds; 10 peppercorns, crushed and rough chopped; 3 allspice berries, crushed and rough chopped; 4 juniper berries, crushed and chopped; 1 teaspoon kosher salt; 1 tablespoon fresh rosemary, broken into half; meat, and zest strips of 1 lemon discard pith; 2 cups hulled halved walnuts

Servings: persons

7 lbs fresh figs
2 cups balsamic vinegar
1 cup bottled lemon juice
3 cups water from the boiled figs
1 1/2 cups honey
2 cups sugar
1 vanilla pod cut in half to expose seeds
10 peppercorns, crushed and rough chopped
3 allspice berries, crushed and rough chopped
4 juniper berries, crushed and chopped
1 teaspoon kosher salt
1 tablespoon fresh rosemary, broken into half
meat, and zest strips of 1 lemon discard pith
2 cups hulled halved walnuts

1
Place figs in a large pot and cover with boiling water for 3 minutes. Cool. Drain all but 3 cups of the water. Combine the 3 cups water, vinegar, sugar, honey, vanilla, peppercorns, allspice berries, juniper, salt, rosemary, lemon meat and zest strips in a large nonreactive pot. Bring to a boil and simmer for 10 minutes.
2
Carefully lower the figs into the simmering syrup. Simmer uncovered for twenty minutes, add the walnuts. Continue simmering for another 10-25 minutes depending on the size of your figs. The liquid should look slightly syrupy and the figs should be a little glossy .
3
Arrange figs in jars, dividing the goodness in the syrup evenly between them. With a ladle pour the syrup over the figs leaving 1/2 inch of headroom.
4
Close and seal the jars . Process in a boiling water bath for 15 minutes.

2828

kcal

Calories

218

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 7 lbs fresh figs, 2 cups balsamic vinegar, 1 cup bottled lemon juice, 3 cups water from the boiled figs, and more.

Yes, Pickled Figs In Balsamic falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pickled Figs In Balsamic

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions