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.Sometimes, you just need the briny, bracing flavor of something pickled. And lately, plain ol’ dills just haven’t been cutting it for me.
Luckily, with a mason jar and some vinegar, summer produce can transform into indispensable condiments in a flash.When figs are in season, I try to make the most of their versatility by integrating them into both sweet and savory dishes. Here, they add sweet-tartness to cheesy toast with honey and pistachios. The figs cut the rich creaminess of fontina and add an extra layer of depth to truly elevate an otherwise simple meal or snack.
I also love when their beautiful pink hue leaches out into the pickling water. One might assume you were pickling fruit in rose water. You so fancy.This recipe comes together in a flash and is super versatile. I love adding in bay leaves, juniper berries, and star anise for extra flavor. Juniper berries are tart and sharp, with hints of citrus and pine. You could also add fennel seeds, peppercorns, coriander seeds, or whole allspice to the mix. Whatever aromatic notes you find appealing, go for it.
Store them in your refrigerator for up to 2 weeks and enjoy these little gems any which way you please!
- 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, ½ tsp. whole allspice, anise, or coriander.
- 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.