Pickled Figs
Pickled figs are a special dish reminiscent of the flavors of Mediterranean and Middle Eastern cuisine. The natural sweetness of figs harmonizes beautifully with the acidity of vinegar and the warm aromas of spices. Preservation methods used for centuries result in a unique texture and deep flavors. Pickled figs are the perfect complement to cheeses, roasted meats, or even gourmet appetizers. If you're looking for an exciting and easy-to-make pickle at home, pickled figs are a great choice.
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Ingredients for this recipe
Servings: 4
500
g
Fresh Figs
250
ml
White Wine Vinegar
250
ml
Water
50
g
Honey
30
g
Brown Sugar
15
g
Salt
1
db
Cinnamon Stick
3
db
Cloves
2
db
Bay Leaves
10
szem
Black Peppercorns
1
tsp
Mustard Seeds
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Preparation Steps
1
Thoroughly wash the figs and pat them dry with a clean kitchen towel.
2
Select a clean canning jar and place the figs inside.
3
In a saucepan, bring the water, vinegar, honey, brown sugar, salt, cinnamon stick, cloves, bay leaves, black peppercorns, and mustard seeds to a boil.
4
Once the brine has come to a boil, allow it to cool slightly before pouring it over the figs.
5
Pour the cooled brine over the figs, ensuring they are completely submerged.
6
Seal the jar and refrigerate for at least 24 hours. The longer they sit, the more flavorful they will become.
7
Before serving, let them stand at room temperature for 10 minutes to allow the flavors to fully develop.
