Pickled Figs for Sweet and Savoury Dishes
Pickled figs bring something unexpected to an appetizer plate or dessert. In this recipe, white balsamic vinegar balances the sugar, while dry Marsala adds depth to the pickling liquid. The finished figs are tender enough to slice over cheesecake or wrap in prosciutto.
From our The Complete Book of Pickling by Jennifer MacKenzie, this recipe takes two days. Plan for an overnight rest before finishing and processing the jars.
Ingredients
Makes six pint (500 mL) jars.
Day 1
- 48 fresh figs, about 4 lbs (2 kg)
- Boiling water
- 6 cups (1.5 L) granulated sugar, divided
- 1 tsp (5 mL) pickling or canning salt
- 6 cups (1.5 L) water
- 2 cups (500 mL) white balsamic vinegar
Day 2
- 1 cup (250 mL) dry Marsala
Keep the liquid at a gentle simmer when cooking the figs. Their skins soften during cooking, so handle them carefully to prevent splitting.
As seen in
Day 1: Simmer and Refrigerate
- Place figs in a large heatproof bowl and cover with boiling water. Let stand for 10 minutes. Drain well, then gently pierce each fig a few times with a toothpick.
- In a large pot, combine 2 cups (500 mL) sugar with the salt and water. Bring to a simmer over medium heat, stirring until dissolved. Add figs. Reduce heat and simmer gently, flipping occasionally, for about 30 minutes, until skins are translucent and easily pierced.
- If figs vary in size, remove each as it becomes ready, using a slotted spoon. Return them to the pot once all are cooked.
- Stir in the remaining sugar and vinegar. Remove from heat and cool to room temperature. Cover and refrigerate for 12 to 24 hours.
Day 2: Finish and Process the Jars
- Prepare your canner, jars and lids using the book’s canning instructions.
- Carefully transfer figs to a bowl. Measure 5 cups (1.25 L) of the reserved liquid into the pot. Add Marsala and return figs. Heat over medium-low heat, stirring gently, for about 30 minutes, until simmering and heated through.
- Pack eight figs into each hot jar, leaving 1 inch (2.5 cm) headspace. Add hot liquid, leaving ½ inch (1 cm) headspace. Remove air bubbles and adjust headspace with additional liquid. Wipe rims, apply lids and tighten bands until fingertip-tight.
- Place jars in the canner. Return to a boil and process for 20 minutes, adjusting processing time for your altitude according to the book’s instructions. Turn off heat, remove the canner lid and wait five minutes. Transfer jars to a towel-lined surface. Leave for 24 hours, check seals and refrigerate unsealed jars.
Serve drained figs wrapped in prosciutto, grilled or broiled until warm. For dessert, spoon sliced figs and a little pickling liquid over cheesecake.
Explore our cookbooks and wellness books for more ways to turn seasonal ingredients into something worth sharing.
