Figs Pickled In Balsamic Vinegar And Herbs De Provence Recipe

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Servings: 1

Ingredients

  • 1 1/2 c. granulated sugar
  • 3 c. water
  • 6 x allspice berries
  • 4 Tbsp. minced fresh thyme leaves
  • 2 tsp minced fresh rosemary
  • 4 x juniper berries
  • 4 x fresh or possibly dry bay leaves (divided)
  • 1 piece dry orange peel, about 2 inches long, plus 3 additional pcs, each about 1 inch long (divided)
  • 3 1/2 lb hard, ripe figs, such as Mission or possibly Adriatic
  • 3/4 c. balsamic vinegar
  • 3 x fresh thyme sprigs, each 2 inches long
  • 3 x fresh rosemary sprigs, each 1 inch long

Directions

  1. Wash 3 half-pint jars; fill with warm water till needed. Prepare lids as manufacturer directs.
  2. Combine the sugar and water in a non-aluminum saucepan large sufficient to hold the figs eventually. Bring to a boil over high heat, stirring to dissolve the sugar, then reduce the heat to medium and simmer till a light syrup forms, 5 to 7 min.
  3. Meanwhile, cut out an 8 inch square of cheesecloth. Place in the center the allspice berries, minced thyme and rosemary, juniper berries, 1 bay leaf, and the 2 inch-piece orange peel. Gather up the corners and tie them with kitchen string to make a spice bag. Add in the spice bag to the syrup, reduce the heat to low, and simmer for 20 min.
  4. Add in the figs to the simmering syrup. Continue to cook over low heat for 15 min, turning the figs gently from time to time.
  5. Remove the spice bag and throw away (after giving the bag a vigorous squeeze against the side of the pot to release as much of the spicy juice as possible).
  6. Using a slotted utensil, firmly pack the figs into 3 clean, dry half-pint jars.
  7. Divide the balsamic vinegar equally among the jars (1/4 c. in each jar).
  8. Ladle the warm syrup into 1 warm jar at a time, leaving 1/2 inch head space.
  9. Tuck a sprig each of the thyme and rosemary, a bay leaf, and a 1 inch-piece orange peel into the jar. Wipe jar rim with a clean damp cloth. Attach lid.
  10. Repeat the procedure with remaining 2 jars.
  11. Process the jars in a boiling-water canner for 20 min (25 min at 1,000 to 6,000 feet; 30 min above 6,000 feet).
  12. If you do not want to process the jars, store them in the refrigerator (up to several months for best quality).
  13. Georgeanne Brennan

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