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Balsamic Pickled Figs

As many Southerners do, I grow figs in my backyard and have an abundance of figs.  Traditionally we have canned figs with a sweet only taste.  The balsamic vinegar adds a sweet/tart contrast.  Balsamic Pickled Figs are delicious and a wonderful addition to your pantry.  Serve them with anything salty or tangy, blue cheese, parmesan and prosciutto come to mind.



3-4 lbs. fresh figs

3 cups Traditional Aged Balsamic Vinegar from The Mighty Olive

5 cups water

1 cup orange juice

1 1/2 cup honey

16 peppercorns

4 sprig rosemary and/or thyme

4 strips of orange zest



Prick each fig a couple of time with a skewer. Place figs in a large pot and cover with boiling water. Gently swish the figs around. Cool. Repeat if necessary to clean figs. Drain.

Combine vinegar, water, orange juice and honey in a large nonreactive pot. Bring to a boil and simmer for 10 minutes.

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.

Arrange figs in jars, dividing the herbs and zest evenly between them. With a ladle pour the syrup over the figs leaving 1/2 inch of headroom.

Close and seal the jars. Process in a boiling water bath for 15 minutes.



Balsamic Pickled Figs Products

Traditional Style Balsamic

The Mighty Olive's finest grade of aged balsamic condimento from Modena, Italy is produced in the traditional style.

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