These Sweet Spiced Figs are an excellent addition to any charcuterie board, or you can serve them as an appetizer with cheese.
Sweet Pickled Figs
The original recipe was called Sweet Pickled Figs, but we now refer to them as Spiced Sweet Figs to better enhance the true flavor profile. These have a unique taste and will surprise you.
They have become one of the recipes we so look forward to making every year.
Jim's Mother had the fig tree, and as soon as the figs were
ready to be picked, we would gather 3 quarts to make sweet spiced figs.
Since then, Jim's mother has passed away. However, we still enjoy fresh figs from my daughter, Jennifer's growing fig tree. This past week, we picked enough plump figs to make several jars of sweet, spiced figs.
The recipe is simple with few ingredients. You start off by cooking them with vinegar, sugar, and pickling spice for 10
minutes, three consecutive days.
These would make a lovely addition to any charcuterie presentation.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR SWEET SPICED FIGS
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Sweet Spiced Figs, as well as similar recipe ideas you can try.
Or, you can scroll down to the bottom, where you will find a full printable recipe card with ingredient amounts and complete instructions with notes.
TIPS AND TIDBITS FOR THE BEST SWEET SPICED FIGS
Choose the right figs. Sect small, whole ripe figs that are still firm and not cut. Avoid overripe figs as they tend to break up during the pickling process. Black Mission and Brown Turkey figs are not suitable for pickling, but are excellent for preserves.
Preparing the figs. Wash the figs thoroughly and rinse them gently in cold water, being careful not to disturb the outer skin.
Vinegars. Apple cider vinegar is the preferred choice, as it provides the ideal balance of acidity. You can use white vinegar or a combination of white vinegar and balsamic, but this will alter the flavor profile of the recipe.
Sugar. Adjust the amount of sugar to your preference. We like the amount in the recipe, but if you need to reduce the sugar, I suggest reducing it by only a cup.
Spices. The spices in the recipe are perfectly measured out in a bottle of McCormick Kosher Mixed Pickling Spice, 1.5 oz Bottle. Do not substitute with a cheaper brand; I know this from experience.
Cooking process. Be sure to bring the figs to a rolling boil each day and then boil for 10 minutes. This is necessary for the pickling process. And do not stir them to avoid them from breaking up.
Filling the jars. When I place the figs in the jars, I lift them out of the pot with a curved spoon spatula, like this one, and gently place them in the jars to a 1/2 inch from the top. Then I add the syrup up to a 1/2 inch from the top.
Canning. To preserve the pickled figs for long term storage at room temperature, process them in a boiling water bath. For the water bath, you will need a very large, deep pot that can hold the jars and add enough water to cover the top of the jars by an inch. Place the jars in the pot and fill with water, covering them by an inch. Heat the water with the jars, and when the water reaches a rolling boil, start timing for 15 minutes. When the 15 minutes are up, turn the heat off and let them sit until you can remove the jars from the pot safely without burning yourself.
WHAT YOU NEED TO PREPARE SWEET SPICED FIGS
Sugar
Cider vinegar
Pickling spice
HOW TO PREPARE SWEET SPICED FIGS
Place the figs in a large bowl and add 2 quarts of boiling water. Let stand 5 minutes; drain figs.
On the first day, prepare the syrup by combining sugar, water, and vinegar in an enamel pot and bringing it to a boil. Tie the pickling spice in a cheesecloth bag and add it to the syrup, along with the figs.
Bring to a boil and boil for 10 minutes. Remove from heat and cover. Let stand at room temperature for 24 hours.
On the second day, bring to a boil, and boil for 10 minutes. Cover and let stand 24 hours.
On the third day, boil for 10 minutes, then pack the figs into hot, sterilized jars. Add liquid up to the top, leaving 1/8 inch of headspace. Top with the lids and tightly screw the metal bands.
Process in a boiling-water bath for 15 minutes. Yield 3-4 pints.
WHERE YOU MAY SEE THIS RECIPE
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Pinterest | Facebook | Instagram | RSS
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
WOW - these look really, really good! I love figs and just about anything pickled, so these are heavenly!
ReplyDeleteGreat idea, bet it tastes fantastic. I found this through Turning the Clock Back's What's Cooking Wednesday. I have linked in bacon and scrambled egg rolls. Have a lovely week.
ReplyDeleteBoiled figs for first 10 minutes. They're all wrinkly. Is that normal?
ReplyDeleteYes they will plump up after they sit 24 hrs.
Delete