PICKLED FIGS
Poaching figs in a sweet white balsamic pickling liquid makes for attractive, succulent pickles to serve with the Fennel & Peppercorn Rack of Venison. The green Calimyrna figs make the prettiest pickles, but black figs will work too. You may want to make a double batch of these pickles to serve throughout the festive season on a charcuterie or cheese platter. Extra pickling liquid can be used to make salad dressing—or reduce it and use it as a glaze for roasted poultry or pork. These are best made at least 3 days ahead of serving and even better after a week. They’re not processed for room-temperature storage, so keep them in the fridge and use within a couple of months.
16 large fresh green figs (see TIP) ⅔ cup (150 mL) granulated sugar
1 tsp (5 mL) black peppercorns
1 tsp (5 mL) yellow mustard seeds ½ tsp (2 mL) kosher or pickling salt 1⅓ cups (330 mL) water
1 cup (250 mL) white balsamic vinegar
1 Rub figs under cool running water to rinse them well. Trim off the tough portion of the stems. Pierce skin of figs several times with a toothpick. Set aside.
2 Combine sugar, peppercorns, mustard seeds, salt, water and vinegar in a shallow saucepan that fits figs in a single layer. Bring to a gentle boil over medium heat, stirring to dissolve sugar.
3 Add figs to pickling liquid in a single layer. Reduce heat to a very gentle simmer and poach figs, flipping over occasionally, for about 30 minutes or until figs are translucent and very tender (but not falling apart). Adjust heat as necessary to keep just small bubbles rising to the surface (boiling too hard will cause figs to fall apart).
4 Meanwhile, fill a 1-qt (1-L) canning jar with boiling water to heat. Pour out water just before filling.
5 Using a slotted spoon, carefully transfer poached figs to jar, then pour in pickling liquid, being sure to add the whole spices to the jar. Any extra pickling liquid can be stored in a separate container. Wipe rim of jar, seal with 2-piece metal lid or a plastic storage cap and let cool. Refrigerate for at least 3 days or for up to 2 months. Serves 8 with a roast TIP
If using smaller, purple mission figs, use about 24 figs, or about 1¼ lbs (625 g), and reduce cooking time to about 20 minutes.