Spiced Pickled Figs With Ginger and Cardamom
Sweet and sour pickled figs offer warm ginger, cardamom, and cinnamon notes, ideal for pairing with cheese or meat.
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Instructions
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Wash and pierce figs 2-3 times.
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Start boiling water with sugar, cinnamon stick, ginger, allspice, cloves, cardamom pods, and bay leaf in a large pot until sugar dissolves, then add figs.
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Once boiling, reduce heat and simmer figs for 20 minutes.
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Stir in honey and apple cider vinegar, then bring to a boil; reduce heat and simmer until figs are translucent, about 20 more minutes.
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Transfer figs to clean pint or half-pint canning jars with a slotted spoon.
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Pour hot liquid over figs, leaving 0.5 inches headspace; include whole spices for stronger flavor or strain smaller ones, adding one cinnamon stick to each jar.
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Wipe jar rims clean and screw on canning lids.