Pickled figs

[amateur]

We have a glut of figs this year, so I made some into a pickle.

 

20 ripe figs (Well 19, because I had to test one didn't I)

 

Sarson's pickling vinegar (!.14 litre jar)

 

250g Tate & Lyle fructose

 

I red onion

 

1 garlic bulb

 

1 sachet of Schwartz pickling spice.

 

Boil the spice in the vinegar for 5 minutes, then let it steep for a couple of hours (I know that the vinegar is already spiced, but I like my pickles spicy), then strain out the spice. Reserve the jar

 

Chop the onion and garlic and let it sweat in a glug of vegetable oil in a large heavy-bottomed saucepan until it is softened.

 

Warm up the vinegar again and dissolve the sugar in it.

 

Add the washed and quartered figs to the onions and garlic and add the vinegar mix.

 

Cook on a gentle boil for a couple of hours until the mix is reduced in volume by about a half.

 

Meanwhile wash the vinegar jar and put it in a low oven (80 degrees) to dry out.

 

Fill the jar with the pickle - miraculously it all went in with just a tasting spoon-full left over.

 

In theory I'm keeping it till Christmas

 

 

[kyska]

Although they sound delicious I'm not qualified to say, as much of a kitchen monkey I am, I've never tasted a fig in 40 years!

 

I'll be starting my Christmas chutney run in a month or two, happy days

[samboy]

I wont eat a normal fig. I tasted a pickled walnut once. Never again.

[amateur]

Although they sound delicious I'm not qualified to say, as much of a kitchen monkey I am, I've never tasted a fig in 40 years!

 

I'll be starting my Christmas chutney run in a month or two, happy days

 

Fresh, really ripe, figs are lovely. Slight honey flavour and beautifully scented, picked warm off the tree.

 

Only problem is that they don't keep, and you can't eat too many at once.

 

The French cook them in an open tart and they are also great with Parma ham