Spiced Pickled Figs

Figues épicées au vinaigre

Pickled figs, aromatic with spices, are excellent with cold pheasant, duck or goose, cold ham and with cheese.

Ingredients

  • 350 g granulated sugar
  • 200 ml red wine vinegar
  • 120 ml water
  • 3 cloves
  • 2 sticks cinnamon
  • 3 crushed cardamom pods
  • pinch salt
  • 700 g black figs, not too ripe, washed and dried

Method

Combine all the ingredients, except the figs, in a saucepan and bring to the boil. Boil until the smell of vinegar has lessened, about 15 minutes.

Place the figs in two 750 ml jars with airtight lids. Pour over the pickle liquid and allow to cool before closing the jars.

Keep a month before opening. (Makes 2 x 750 ml jars.)