Fig Pickles for Gourmets
Submitted by imtek2
Fig pickles made from dried California figs simmered in apple cider vinegar, sugar, and pickling spices. Includes a herb pairing guide so the pickles complement turkey, beef, lamb, fish, or pork.
YIELD
8 servingsPREP
5 minCOOK
40 minREADY
45 minPickled figs are one of those condiments that make everything next to them on the plate taste sharper and more intentional. This recipe uses dried California figs pierced with a fork and simmered in apple cider vinegar, sugar, and pickling spices until they’re plump and slightly translucent.
The smart part: a built-in herb chart tells you which herbs to add based on what you’re serving them with. Tarragon for poultry, rosemary and thyme for beef, dill for fish, curry powder for lamb. Same base recipe, different character depending on the main.
They develop more flavor on the second day, so make them ahead.
Kitchen Tips
- Pierce each fig thoroughly with a fork before simmering. This lets the pickling liquid absorb into the fruit rather than just coating the outside.
- Go easy on the herbs. The recipe warns they’re potent, and pickled figs with too much tarragon can overwhelm rather than complement.
- Simmer covered until the figs look slightly transparent. That’s your visual cue, not just the clock.
Ingredients
Directions
To suit the dish with which pickles are to be served, use these herb combinations:
Turkey or Fowl: ⅓ teaspoon marjoram and ⅔ teaspoon celery seeds; OR 1 teaspoon tarragon Beef: ½ teaspoon rosemary and ½ teaspoon thyme Ham or Pork: ½ teaspoon celery seeds and ½ teaspoon sweet basil Fish: 1 teaspoon dill seed or dill weed Lamb: ¾ teaspoon thyme and ¼ teaspoon marjoram; OR 1 teaspoon curry powder Veal: ½ tsp. Tabasco sauce and ½ teaspoon marjoram; OR ½ teaspoon tabasco sauce and ½ teaspoon sweet basil | Pierce each fig with a fork. Place in saucepan with remaining ingredients. Cover tightly and simmer for about 40 minutes or until figs appear to be slightly transparent. Add a little water if needed. NOTE: Herbs are potent. Use them with a light hand and adjust amounts to suit taste. Any dish using herbs is stronger in flavor the second day, so take it easy!
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