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Edith Calhoun’s Pickled Figs

Recipe information

  • Yield

    makes 6 cups

Ingredients

2 cups cider vinegar
4 cups sugar
2 1/2 teaspoons kosher salt
1/2 teaspoon allspice berries
1 teaspoon cloves
3 pounds small fresh figs, ripe but firm with stems

Preparation

  1. Step 1

    In a medium nonreactive pot, bring the vinegar, 3 cups of the sugar, and the salt to a simmer. Add the allspice and cloves and let steep off the heat for 10 minutes. Add the figs to the pot, return to a simmer, and cook over low heat for 10 minutes. Let cool and then refrigerate overnight.

    Step 2

    The next day, bring the figs back to a simmer with the remaining 1 cup sugar over low heat and cook for 10 minutes until they are soft, slightly shrunken, and flavorful. Allow the figs to cool before refrigerating, where they will keep for a month or so.

Cooking in the Moment
TagsFruit DessertDessertPickleCondimentFigFruitStarterGluten FreeDairy FreeNut FreeVeganVegetarianEasyMake Ahead5 Ingredients or FewerSimmerSummerFallCookbooks
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