Pickled figs from The Joy of Pickling, Third Revised Edition: 300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market (page 302) by Linda Ziedrich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on September 20, 2014

    If you use Black Mission figs, the vinegar turns a gorgeous magenta. I intend to use that by itself after these are done curing. I found this as a blog adaptation of another recipe in the book (pickled cherries) and realized I had come round to the original. Changes I made from both recipes- brine made from vinegar and wine, no salt, spiced with allspice berries, star anise and lemon peel. I'll report back in a month when they are ready to eat.

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