Figs Pickled In Balsamic Vinegar And Herbs De Provence Recipe
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
- Wash 3 half-pint jars; fill with warm water till needed. Prepare lids as manufacturer directs.
- 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.
- 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.
- 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.
- 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).
- Using a slotted utensil, firmly pack the figs into 3 clean, dry half-pint jars.
- Divide the balsamic vinegar equally among the jars (1/4 c. in each jar).
- Ladle the warm syrup into 1 warm jar at a time, leaving 1/2 inch head space.
- 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.
- Repeat the procedure with remaining 2 jars.
- 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).
- If you do not want to process the jars, store them in the refrigerator (up to several months for best quality).
- Georgeanne Brennan
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