Dessertscreativecanning5.0
Pickled Figs
Pickled figs take the sweet, rich flaovr of figs and balance it with a spices and a bit of vinegar tang to create a perfectly balanced seasonal snack that tastes like Christmas.
👥 32 Servings⏱️ Prep & Cook: 25h 15m⏳ Prep: 1h🔥 Cook: 24h👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●stove
📝 Preparation Steps
1
Start by peeling figs if they're easy to peel and have thick skins. If not, use unpeeled figs and pour boiling water over unpeeled figs and allow them to stand in the water until it's room temperature.
2
Place 3 cups of sugar (not all of the required amount in the recipe) and 2 quarts of water in a deep stock pot or dutch oven. Bring it to a boil and stir to dissolve the sugar.
sugar (divided)5 cups
3
Add figs into boiling syrup and turn down to a gentle simmer. Simmer for ⏱️ 30 minutes, and try not to stir or disturb the fruit at this point.
4
After ⏱️ 30 minutes, add the remaining 2 cups of sugar and 3 cups of vinegar. Stir gently to dissolve the sugar and distribute the vinegar.
sugar (divided)5 cupsvinegar (5% acidity)3 cups
5
Place spices in a cheesecloth bag and add them to the simmering pot.
6
Simmer the mixture for another 15 to ⏱️ 20 minutes, until the figs begin to look transparent. Turn off heat and remove the spice bag.
7
Allow figs to stand for ⏱️ 24 hours in the syrup. You can leave them covered on the stove for ⏱️ 24 hours, or you can put them in the refrigerator. If you leave them out, don't leave them more than ⏱️ 24 hours. In the refrigerator, you have more leeway and you can leave them 2-3 days before canning if you're busy.
8
The next day, after the figs have sat for ⏱️ 24 hours, it's time to prepare a water bath canner (if canning).
9
Return the figs to a simmer on the stove and pack hot figs into hot jars, leaving 1/2 inch headspace.
10
Remove air bubbles, adjust headspace, wipe rims and apply 2 part canning lids to finger tight.
11
Process in a water bath canner for ⏱️ 15 minutes (pints) or ⏱️ 20 minutes (quarts), adjusting for altitude.
12
After the process time is complete, remove the figs from the canner and allow them to cool on a towel on the counter. When cool, check seals.
13
Store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars of pickled figs will maintain peak quality on the pantry shelf for 18 months, and be safe to eat for much longer.
14
Refrigerate after opening.
Nutrition Facts
calories
214 kcal
fat Content
0.5 g
serving Size
1 serving
fiber Content
4 g
sugar Content
50 g
sodium Content
5 mg
protein Content
1 g
carbohydrate Content
54 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.3 g
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