Pickled Figs

The recipe for pickled figs makes about 1 glass (or 1 l).

You have to make sure that the fruits are always covered, otherwise keep topping up with port wine.

Cut the vanilla bean in half lengthwise and scrape out the pulp, then remove the stalk from the dried figs – I use scissors for this. Then bring the vanilla bean pulp, sugar, lemon juice and port to a boil in a large enough saucepan, then add the figs and simmer for about 10 minutes.

Either rinse the jars with boiling hot water or sterilize them upside down in the oven at 150 degrees for 15 min.

Put rubber seals in a bowl with some vinegar and pour boiling water over them.

Fill the jars with the hot figs (a wet cloth under the jar will prevent them from bursting).

Then fill with port wine stock – there should be about 1 – 2 cm of stock above the fruits, as they still absorb liquid.

Then close immediately – so the lid tightens. Unopened pickled figs in the jar can be kept for about 6 months.

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