After a few VERY hot weeks, it’s finally starting to feel like fall in San Francisco and this pickled fig recipe is definitely getting me (prematurely) in the spirit for the holidays. Between the port (first time pickling with booze!), rosemary and cinnamon, these basically taste like Christmas. So I FIGured you can pickle them now while they’re in season, tweak the recipe as you see fit, and you’ll have the perfect pickled figs in time for the most wonderful time of the year.
I wanted to make up my own recipe for this week but this version is pretty similar if you want to play around with other spices (cloves, anise or all spice would all be great). Other variations could be to add peppercorns for a little more kick or red wine vinegar as another vinegar option.
Pickled Fig Recipe
Makes 1 quart
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup port
- 1/4 cup sugar or light brown sugar
- 1 tbsp kosher salt
- 1 tsp cloves
- 2 cinnamon sticks
- 1 rosemary sprig
- 1 lb fresh figs (the firmer the better for keeping their texture once pickled)
- Bring the water, vinegar, port, sugar and salt to a boil until sugar and salt are fully dissolved. Set aside to cool.
- Cut figs in half – this is partially to have a more bite-size option for eating but also to make sure there isn’t a little creature (worm) hiding in there. I’ve heard horror stories…
- Fill jar with rosemary sprig, cinnamon sticks and halved figs. This will have a really pretty layered effect (below).
- Pour port and vinegar mixture over the figs. Seal and let cool.
- Recommended use: these are great on their own with a much sweeter taste than other pickles. They would be great balanced with the richness of cheese and crackers – I’m thinking a brie or harder white cheese.