Figs Pickled In Balsamic Vinegar and Herbs De Provence
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/2 cups granulated sugar
3 cups water
6 allspice berries
4 tablespoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary
4 juniper berries
4 fresh or dried bay leaves (divided)
1 piece dried orange peel, about 2 inches long, plus 3 additional pieces,
each
inch about 1  long (divided)
3 1/2 pounds firm, ripe figs, such as Mission or Adriatic
3/4 cup balsamic vinegar
3 fresh thyme sprigs, each 2 inches long
3 fresh rosemary sprigs, each 1 inch long

Preparation

1 Wash 3 half-pint jars; fill with hot water until needed. Prepare lids as manufacturer directs. 2 Combine the sugar and water in a non-aluminum saucepan large enough to hold the figs eventually. Bring to a boil over high heat, stirring to dissolve the sugar, then reduce the heat to medium and simmer until a light syrup forms, 5 to 7 minutes. 3 Meanwhile, cut out an 8 inch square of cheesecloth. Place in the center the allspice berries, chopped thyme and rosemary, juniper berries, 1 bay leaf, and the 2 inch-piece orange peel. Gather up the corners and tie them with kitchen string to make a spice bag. Add the spice bag to the syrup, reduce the heat to low, and simmer for 20 minutes. 4 Add the figs to the simmering syrup. Continue to cook over low heat for 15 minutes, turning the figs gently from time to time. 5 Remove the spice bag and discard (after giving the bag a vigorous squeeze against the side of the pot to release as much of the spicy juice as possible). 6 Using a slotted utensil, firmly pack the figs into 3 clean, dry half-pint jars. 7 Divide the balsamic vinegar equally among the jars (1/4 cup in each jar). 8 Ladle the hot syrup into 1 hot jar at a time, leaving 1/2 inch head space. 9 Tuck a sprig each of the thyme and rosemary, a bay leaf, and a 1 inch-piece orange peel into the jar. Wipe jar rim with a clean damp cloth. Attach lid. 10 Repeat the procedure with remaining 2 jars. 11 Process the jars in a boiling-water canner for 20 minutes (25 minutes at 1,000 to 6,000 feet; 30 minutes above 6,000 feet). 12 If you don't want to process the jars, store them in the refrigerator (up to several months for best quality). 13 Georgeanne Brennan