Figs in Balsamic Vinegar

Dark and dangerous - these figs are very moreish! Use leftover balsamic to drizzle over salad or bruschetta

Ingredients

Figs, fresh
1lb
500 g
Muscavado Sugar
7 oz
200 g
Balsamic Vinegar
1pint
600 ml
Rosemary , Small sprigs
3 each
Thyme , sprigs
3 each

Method

Gently wipe the figs with damp kitchen paper, if needed Wash, rinse and put your jars into a warm oven to dry. If using clip top jars remove the rubber seal and place in a jug with boiling water. Leave to one side while you make the pickle. Put the vinegar, sugar and the herbs into a pan and heat gently, stirring to dissolve the sugar Turn off the heat and stand the whole figs in the vinegar, upright if possible. Leave to stand while you sort out your jars Take the jars from the oven and re-attach seals if using Carefully lift out the figs and put into the jars as close a fit as possible 141[Pour over the hot vinegar, leaving a small gap at the top, then seal the jars] If using ordinary jam jars fit the lids on loosely Put a J cloth, folded tea towel or folded newspaper into the bottom of a large pan Put in the jars, cover with cold water and bring to the boil 142[Turn down the heat, simmer for 20 mins] Carefully lift out the jars and seal the lids tightly. If using clip top jars just leave to one side until cold Test that the jars are sealed properly by undoing the clip - the top should remain tightly in place. If not sealed either repeat the water bathing or use that jar first.

How long will it take to make?

Preparation time:
Cooking time:
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How much?

2 - 3 jars

Look after it

keep in a cool dark cupboard for up to 12 months
Pickles Pickles

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Figs, fresh

Rosemary

Pickles recipe published by
Nutrition facts: 0 Calories