Liana Krissoff

Sweet Sherry Vinegar–Pickled Figs

Preparation info
  • Makes about

    5

    half-pint jars
    • Difficulty

      Easy

Appears in
Canning for a New Generation by Liana Krissoff
Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

  • About

Fig slices spooned from a jar of lightly sweet-spiced sherry vinegar syrup are an ideal accompaniment to blue cheese and crusty bread. Try them, too, smushed onto a sandwich made with thick slabs of leftover roast turkey and a light smear of mayonnaise—a great post-Thanksgiving lunch.

Ingredients

  • 1 cinnamon stick, coarsely crushed
  • 1 teaspoon allspice berries
  • 4 whole cloves

Method

Prepare for water-bath canning: Sterilize the jars, keep them hot in the canning pot, and put the flat lids in a heatproof bowl. (details.)

Put the cinnamon, allspice, and cloves in a cheesecloth or muslin bag and put it in a wide, 6- to 8-quart preserving pan with the vinegar, 1½ cups water, and the sugar. Bring to a boil, stirring