Copyright 2020 Melanie Spiller. All rights reserved.
Pickled Figs (vegan)
MelanieSpiller and Coloratura Consulting
4 half-pint canning jars with lids and rings1 ¼ cup sugar2 cups water¾ cup balsamic vinegar1 ¼ pounds of small firm-but-ripe Black Mission figs (about 24)Fill a large pot with water, cover, and bring to a boil. Add the canning jars, lids, and rings along with a set of tongs and a ladle, and simmer over low heat for about 10 minutes to sterilize. Cover the pot and turn off the heat. Set a metal rack in another large pot. Fill the pot with water, and then cover and bring to a boil. Meanwhile, in a medium saucepan, combine the sugar, water, and vinegar, and bring it to a boil, stirring to dissolve the sugar. Add the figs and simmer over low heat, stirring a few times, until they are barely tender, about 10 minutes. Using the sterilized tongs, remove the jars from the hot water and transfer to a large-rimmed baking sheet. Pack the figs into the hot jars and ladle the hot vinegar over them, leaving ½ inch of space at the top. Using the tongs, place the lids on the jars. Then place the rings and screw the lids on securely, but not too tightly. Using canning tongs, lower the jars onto the rack in the pot of boiling water, making sure that the tops of the jars are covered by at least 1 inch of water. Boil the jarred figs over high heat for 15 minutes. Using the canning tongs, transfer the jars to a rack to cook until the lids seal (they will look concave). Refrigerate (and eat the contents of) any jars that don’t seal. Store the sealed jars in a cool dark place for up to 6 months.