Sweet and Sour Pickled Figs
Sweet and sour pickled figs are a unique dish that creates a harmonious balance between sweet and sour flavors. The natural sweetness of the figs perfectly complements the acidity of the vinegar and the deep aroma of the spices. This technique has long been used in Mediterranean and Middle Eastern cuisines to preserve and enhance this exotic fruit. These pickles are the perfect complement to cheeses, roasted meats, or gourmet appetizers. If you are looking for something truly unique, this recipe is worth trying!
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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
Cinnamon Stick
3
Cloves
2
Bay Leaves
10
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
Choose 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, let it cool slightly so it's not too hot when poured 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 the figs sit at room temperature for 10 minutes to allow the flavors to fully develop.
