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Pickled figs

  • Preparation Time15 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
500g dried figs
55g to 110 g dark muscavado sugar to taste
320ml red wine vinegar
2 or 3 dried chillies. finely chopped
1) Begin by slicing the figs finely, cutting away the hard stems. Place the sugar, vinegar and chillies into a pan with the figs and warm gently stirring until the sugar dissolves.

2) Now simmer gently for 3 to 5 minutes to allow the figs to begin to soften. If the mixture is very dry add more vinegar.

3) Allow the pickle to cool a little before potting into sterilized jars and covering with vinegar proof seals.

4) Keep the figs for about four weeks before using them.

Cook's Notes: These figs are delicious with smooth pates, game terrines or a hard cheese like mature Cheddar, as useful at Christmas as they are on summer picnics.

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