Saturday, 1 December 2018

Pickled Figs

At Christmas you may be looking at something to serve with all that left over cold turkey. I've found pickled figs to be a delicious accompaniment to all kinds of cold meats, pates, game terrines or cheese.

But it is best left to mature for around four weeks so you will need to be organised to get it ready in time for the festive season.

This recipe is really easy and tasty.

Pickled Figs

500g dried figs
55g to 110 g dark muscavado sugar to taste
320ml red wine vinegar
2 or 3 dried chillies. finely chopped

1. Slice the figs finely, cutting away the hard stems. Place the sugar, vinegar and chillies into a pan with the figs and warm gently stirring until the sugar dissolves.

2. Simmer gently for 3 to 5 minutes to allow the figs to begin to soften. If the mixture is very dry add more vinegar.

3. Allow the pickle to cool a little before putting into sterilised jars (kilner jars are ideal). Cover with vinegar proof seals.

Keep the figs for about four weeks before using them.

Here are some preserving jars, ideal for the pickled figs:  
Get them here:

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