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We’re almost at the end of National Fig Week, the first week of November. We’ve provided plenty of fig recipes, but we saved this one for the end. It sounds unusual—pickled figs—but it’s a delicious condiment and snack. The figs aren’t sour, they’re sweet-tart, somewhat like a sweet gherkin. It’s a charming gift to bring to Thanksgiving hosts, or those who host us at any time of the year. Thanks to California Figs for the recipe. Truth to tell, we consumed three of the jars in one week, and we were sorry we didn’t keep more of the jars. We ran out of time to make more: Fig season is May through November. The recipe is below, but first: First and foremost, pickled figs are a condiment. But you’ll see other uses on this list. Tips: Ingredients For 8 Pints 1. COMBINE 1 gallon of water with tablespoon salt. Add the figs. Bring to a boil over medium-high heat and cook for 15 minutes. 2. COMBINE the brown sugar and vinegar in a large nonreactive pan and bring to boil over medium-high heat. Add the cinnamon and cloves. 3. DRAIN the figs well, add to the boiling syrup, and adjust the heat to maintain a simmer. Simmer for 1 hour, until the figs are soft and surround by a thick syrup. Carefully discard the cinnamon stick. 4. PACK the hot figs into 8 sterilized pint jars, adding hot syrup to cover. Cover the jars with the sterilized lids and cool completely before using the figs. Store unused figs in the refrigerator for 3 to 5 days. |
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The post Pickled Figs Recipe, A Condiment, Snack, & Food Gift first appeared on The Nibble Webzine Of Food Adventures.
The Nibble Webzine Of Food Adventures
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