Pickled Figs in Spiced Syrup
Impulsively picked up a lot of figs on your last trip to the supermarket? Put them to use and try making these pickled figs in spiced syrup.
Fresh figs simmer in a sweet, tangy syrup flavored with peppercorns, cinnamon, and fennel. Keep this version refrigerated and enjoy it soon, or freeze portions for later.
Quick Look: Pickled Figs in Spiced Syrup
- 🔪 Prep time: 10 minutes.
- 🍳 Cook time: About 30 minutes simmering, plus cooling.
- 🍽️ Servings: 3, as listed in the recipe card.
- 🥣 Main ingredients: Fresh figs, sugar, apple cider vinegar, water, peppercorns, cinnamon, and fennel seeds.
- ➡️ Method: Make spiced syrup → add figs → simmer gently → transfer to containers → refrigerate.
- ⭐ Difficulty: Easy.
- 🥢 Best served with: Yogurt, oatmeal, pancakes, ice cream, or a cheese board.
Jump to:
- Quick Look: Pickled Figs in Spiced Syrup
- What's So Great About the Recipe?
- Recipe Ingredients
- Substitutions & Variations
- How to Make Pickled Figs in Spiced Syrup
- 💭Top Tip
- Tips & Tricks to Nail the Recipe
- How to Store Leftovers
- How to Serve Pickled Figs in Spiced Syrup
- Troubleshooting and FAQs
- More Recipes to Try
- Pickled Figs in Spiced Syrup
What's So Great About the Recipe?
- Sweet syrup, vinegar, and whole spices balance the delicate flavor of fresh figs.
- The fruit makes an easy topping for breakfast bowls and desserts.
- This version is prepared for refrigeration rather than shelf-stable canning.
Recipe Ingredients
Fresh figs: Choose firm-ripe figs without splits, mold, or bruised patches. Rinse gently.
Sugar: Forms the sweet syrup. Use the amount in the recipe card.
Apple cider vinegar: Adds acidity and balances the sweetness.
Water: Helps dissolve the sugar and form the syrup.
Black and white peppercorns: Add a subtle spicy warmth.
Cinnamon sticks and fennel seeds: Infuse the syrup with aromatic flavor.
See recipe card for quantities.
Substitutions & Variations
- Add a little fresh ginger for extra warmth.
- Try cardamom or allspice as a flavor variation for this refrigerated version.
- Strain out the whole spices before serving if you prefer a smooth syrup.
How to Make Pickled Figs in Spiced Syrup
Step 1: Combine the sugar, vinegar, water, and spices in a large pot. Heat, stirring until the sugar dissolves.
Step 2: Bring to a boil, then reduce the heat to a gentle simmer and carefully add the figs.
Step 3: Simmer for about 30 minutes, stirring gently, until the figs soften. Remove from the heat.
Step 4: Transfer the figs and syrup to clean shallow containers. Cool promptly, cover, and refrigerate. This version is not for shelf-stable canning.
💭Top Tip
Use firm-ripe figs and keep the syrup at a gentle simmer. Stir carefully so the delicate fruit holds its shape.
Tips & Tricks to Nail the Recipe
- Figs are naturally soft, and they might break while cooking. If you’d like the figs to be soft and tender, but still holding their shape, you can add them a little later into the syrup.
- Another great idea is to remove the figs from the syrup while you’re allowing it to cool down. This will keep the figs from cooking even further and eventually breaking apart.
- Letting the whole spices stay in the jar along with the figs can be great. It’ll help deepen and intensify the flavors and will also lend the figs a nice rustic touch.
- If you really want to remove the spices, transfer the figs to the jar and strain the syrup using a clean muslin cloth, removing the spices.
- If your figs have ended up mushy, you can serve them with some vanilla ice-cream and turn it all into a wickedly delicious dessert.
How to Store Leftovers
Cool promptly in shallow, food-safe containers, then cover and refrigerate. Use within 3–4 days, or freeze portions for longer storage. This recipe is not a validated shelf-stable canning formula. For canning, follow a tested recipe from the National Center for Home Food Preservation exactly.
How to Serve Pickled Figs in Spiced Syrup
These rich and flavorful pickled figs can be the perfect accompaniment with your roast meat- specifically duck, chicken and lamb.
The figs can also be a nice way to add flavor to your breakfast bowls like oatmeal and hot cereals. You can also spoon some of it over some unsweetened yogurt and top it all with granola.
The figs also act as a wonderful topping for your pancakes and waffles.
Troubleshooting and FAQs
No. Treat this version as a refrigerated preparation. For canning, use a tested recipe from the National Center for Home Food Preservation and follow its ingredients, jar sizes, and altitude-adjusted process exactly.
Refrigerate promptly and use within 3–4 days, or freeze small portions for longer storage.
Very ripe figs are delicate. Use firm-ripe fruit, simmer gently, and stir carefully. Softer figs still make a good topping for yogurt or ice cream.
For shelf-stable preserving, use the tested NCHFP fig pickle recipe.
More Recipes to Try
Looking for other recipes like this? Try these:
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Pickled Figs in Spiced Syrup
Ingredients
- 20 pcs Fresh figs
- 1 tablespoon Black peppercorns
- 1 tablespoon White peppercorns
- 1 cup Apple cider vinegar
- 4 pcs Cinnamon sticks
- 1 teaspoon Fennel seeds
- 6 cup organic sugar
- 1 cup water
Instructions
- Combine sugar, vinegar, water and spices in a large stock pot.
- Over medium high heat, bring mixture to a boil.
- Once the mixture boils, cut down the heat to a simmer and transfer the figs into the simmering syrup carefully.
- Simmer the figs in the syrup for 30 minutes, stirring occasionally.
- Turn off the heat and transfer the figs and syrup to clean shallow containers.
- Cool promptly, then cover and refrigerate. This version is not suitable for shelf-stable canning.
- Keep refrigerated and use within 3–4 days, or freeze portions for longer storage.
- For shelf-stable canning, use a tested NCHFP fig pickle recipe and follow it exactly.
