Quick Pickled Figs Recipes

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QUICK-PICKLED FIGS



Quick-Pickled Figs image

Funky-fresh quick-pickled figs drop an instant flavor bomb on anything they land on. Enjoy them on toast, salads, or sandwiches for a bright summertime treat.

Provided by Jamie Vespa MS, RD

Categories     Appetizer     Snack

Time 10m

Number Of Ingredients 6

2 cups halved figs
2 bay leaves
1 cup white balsamic vinegar
3 Tbsp. granulated sugar
2 tsp. kosher salt
Optional: 1 tsp. juniper berries (1/2 tsp. whole allspice, anise, or coriander.)

Steps:

  • Place figs and bay leaves in a heatproof jar. Bring vinegar, sugar, and salt to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Pour vinegar mixture over figs. Let cool; cover and chill.

SWEET FIG PICKLES



Sweet Fig Pickles image

Is your fig tree overburdened? Try this delicious treat! This must stand 12 to 24 hours before canning.

Provided by Sharon123

Categories     Weeknight

Time 1h20m

Yield 8 pints

Number Of Ingredients 7

4 quarts firm ripe figs (about 30)
5 cups sugar, divided
2 quarts water
2 cinnamon sticks
1 tablespoon whole allspice
1 tablespoon whole cloves
3 cups vinegar

Steps:

  • Peel figs.
  • (If unpeeled are preferred, pour boiling water over figs and let stand until cool; drain.) Add 3 cups sugar to water and cook until sugar dissolves.
  • Add figs and cook slowly for 30 minutes.
  • Add 2 cups sugar and vinegar.
  • Tie spices in a cheesecloth bag; add to figs.
  • Cook gently until figs are clear.
  • Cover and let stand 12-24 hours in a cool place.
  • Remove spice bag.
  • Bring to simmer; pack hot into hot jars, leaving 1/4" head space.
  • Remove air bubbles.
  • Adjust caps.
  • Process pints and quarts 15 minutes in boiling water bath.

Nutrition Facts : Calories 504.4, Fat 0.2, SaturatedFat 0.1, Sodium 12.7, Carbohydrate 126.1, Fiber 0.4, Sugar 124.8, Protein 0.1

QUICK PICKLED JALAPENO RINGS



Quick Pickled Jalapeno Rings image

While these are a no-brainer topping for your nachos, the fun doesn't stop there. These make any sandwich more special, and any salad less snoozy.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 25m

Yield 2

Number Of Ingredients 7

¾ cup water
¾ cup distilled white vinegar
3 tablespoons white sugar
1 tablespoon kosher salt
1 clove garlic, crushed
½ teaspoon oregano
10 large jalapeno peppers, sliced into rings

Steps:

  • Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
  • Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.

Nutrition Facts : Calories 98.7 calories, Carbohydrate 23.6 g, Fat 0.5 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 2883.7 mg, Sugar 21 g

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