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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 18 Year Style Balsamic

Our Traditional 18 Year Style dark balsamic has everything you would expect in a world-class balsamic: the perfect balance and structure of sweet and sour, notes of prune and caramel with a creamy texture that extends into a long finish.

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