Pickled figs are made by cooking fresh or dried figs in spices and vinegar, then jarred. Cinnamon, cloves, allspice, lemon juice, sugar, and vinegar are key ingredients. The mixture is boiled and simmered until the figs look clear, then transferred to jars and processed in a container or water bath.
A pickled fig is a type of fruit preserved with vinegar or other acidic solution. Fresh or dried figs are cooked in spices and vinegar, then jarred, usually with the help of a can. Pickled figs can be eaten on their own, used as a topping for bread or meat, or paired with other dishes.
Although fresh figs are often used for pickling, dried figs can also be used. If fresh figs are used, they must always be fully ripe before being processed. Some recipes also suggest dissolving the baking soda in boiling water, pouring the water over the figs, and allowing the fruit to soak before the pickling process begins.
Cinnamon sticks and cloves are common spices added to pickled fig. Allspice is also often included, and lemon juice is sometimes added as well. Both sugar and vinegar are key elements, but the type of vinegar used varies. You can all use white, cider, or red wine vinegar.
To pickle figs, the sugar is usually dissolved in water or directly in the vinegar and the mixture is boiled. The cloves, cinnamon and allspice are bundled in a spice bag made of cheesecloth. Once the sugar is completely dissolved, the spice bag is placed in the water, along with the lemon juice if used, and vinegar if it was not boiled with sugar. Afterwards, the figs are usually placed in the liquid. Some versions, however, will add the figs before the spices.
Once all the ingredients are boiling, the mixture can simmer until the figs look clear. Then, the mixture can be covered and set aside for up to 24 hours or the made figs can be immediately moved into jars. If the figs are transferred to the jars immediately, the remaining liquid is heated and reduced to a thick syrup. The syrup is then poured over the potted figs and the jars can be sealed. If the mixture is allowed to sit, it is heated and both the figs and the liquid are poured into the jars.
When the pickled figs are all in jars with tightly closed lids, they can be processed in a container or water bath. A canned pickled fig has a similar shelf life to any canned fruit product. Covering is not necessary, however, if the pickled fig will be consumed soon after being prepared. It is advisable to cool the figs for at least an hour before consumption.
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