Ever since we planted our fig tree and have lots of figs each summer/fall, we needed something to *do* with all of those figs! I found this recipe a couple of years ago, and I’ve been making it ever since.
One of our favorite uses for the figs is to use them as a sauce for sautéed chicken breasts or pork chops. Just cook the meat in a skillet, then when the meat is almost done, pour in a jar (or two – I use one jar per 2 servings) of the figs and simmer until the liquid reduces a bit.
Another idea is to blend the figs/vinegar together with olive oil to make salad dressing – a friend told me she tried it, and it worked out great!
Lots of possibilities! Enjoy!
Pickled Figs in Balsamic Vinegar
From Food & Wine, Aug 2012
Serves 10 (makes 5 jars, 2 servings per jar)
Five 1/2-pint canning jars with lids and rings
1 1/4 cups sugar
2 cups water
3/4 cup balsamic vinegar
1 1/4 pounds small firm-but-ripe Black Mission figs, stems removed (about 24) (I used 1 1/4 pounds of smaller Texas figs grown on our tree, so around 40-50 small figs)
1. 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. Then remove jars and set on a clean towel before filling.
2. Set a metal rack in another large pot. Fill the pot with water, cover and bring to a boil.
3. Meanwhile, in a medium saucepan, combine the sugar, water and balsamic vinegar and bring 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.
4. 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 balsamic vinegar over them, leaving 1/2 inch of space at the top.
Using the tongs, place the lids on the jars followed by the rings. Screw on the lids securely but not too tightly.
5. Using canning tongs, lower the jars onto the rack in the pot of boiling water, making sure 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 cool until the lids seal (they will look concave); refrigerate any jars that do not seal. Store the sealed jars in a cool, dark place for up to 6 months.
Nutritional info (per serving):
Total Fat: 0.2 g
Saturated Fat: 0.0 g
Polyunsaturated Fat: 0.1 g
Monounsaturated Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 6.6 mg
Potassium: 131.5 mg
Total Carbohydrate: 38.3 g
Dietary Fiber: 1.6 g
Sugars: 34.2 g
Protein: 0.4 g