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+ servings

Ginger Spiced Pickled Figs

Sue Lau
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 3 days
Course Appetizer
Cuisine American
Servings 1 quart


  • 1 pint fresh green Calimyrna figs
  • 1-1/2 cups granulated sugar
  • 1 knob fresh ginger (peeled and sliced)
  • 1 cinnamon stick (4 inch)
  • 1/4 teaspoon whole cloves
  • 1/4 teaspoon whole allspice
  • pinch salt
  • 1/2 cup white wine vinegar
  • 1/4 cup white balsamic vinegar
  • 1/2 cup fresh apple cider


  • Slice the figs in half and place in a canning jar.
  • Mix the remaining ingredients in a saucepan and bring to a boil, stirring to make sure sugar is completely dissolved.
  • Pour over the figs in the jar.
  • Allow the jar to cool down to room temp, then cap and put in the fridge.
  • Best eaten after several days to give time to meld flavors.


From the kitchen of palatablepastime.com
Keyword pickled fruit, pickles
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