Fennel and red onion salad with pickled figs
Fennel and red onion salad with pickled figs
Rating: (1 rated)
Recipe Yield: Total time: 40 minutes plus pickling time | Serves 6
Ingredients
1 1/2 cups water 1 1/2 cups red wine vinegar 1 cup sugar 1 (1 1/2 -inch) cinnamon stick 4 whole cloves 6 whole allspice 8 black peppercorns 12 fresh figs, purple or green (about 3/4 pound)
Preparation

Step 1 In a small saucepan, bring the water, vinegar, sugar, cinnamon, cloves, allspice and black peppercorns to a boil. Reduce the heat to a simmer and cook 10 minutes.

Step 2 Place the figs in a bowl and pour the pickling mixture over. Let cool, then transfer to a plastic zipper storage bag. Let stand at least 1 1/2 hours at room temperature or refrigerate up to one week.

Description
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