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Rosh Hashanah


Adapted from Chef Gabe Garcia head chef of the magnificent Tierra Sur restaurant located at California's Herzog Wine Cellars


24 figs, black mission (not so ripe)
¾ cup white wine vinegar
2 cups water
1 1/4 cups sugar
1-tablespoon coriander seed
4 whole cloves
1 medium size cinnamon stick
1 bay leaf


Combine vinegar, water, sugar, coriander, cloves, cinnamon, and bay leaf in a pot on medium heat. Bring the pickling liquid up to a boil. Let pickling liquid cool slightly. Place figs in plastic container and cover with them the warm pickling liquid. Completely cool the pickle. Refrigerate covered until ready use.


Chef's Note: Great with cheese and charcuterie

Recipe: Kosher, parve or dairy, appetizer

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