A Feast of FIGS

Ripe, fresh figs are delicate, sweet, floral— and fleeting. These recipes ensure you make the most of this year’s bounty.

- KATE RAMOS

Pickled Figs with Caraway & Black Pepper

Nestle tangy, quickpickled figs on a cheese board or slice them thin and serve with ricotta on toast. After you've finished the figs, use the leftover fruity vinegar in a punchy, shrublike cocktail: pickling liquid, gin, simple syrup, and club soda or sparkling water.

Slightly bitter caraway, star anise, and peppercorns lend earthy, warm notes to fresh figs and sharp, fruity rice vinegar.

HANDS ON 10 min.

TOTAL TIME 24 hr. 10 min., plus cooling

1 lb. small assorted fresh figs

3 sprigs fresh rosemary

8 sprigs fresh thyme

1¼ cups rice vinegar

¾ cup sugar

8 whole star anise

6 black peppercorns

1 tsp. caraway seeds

1. Halve figs, removing any stems. Pack fig halves into a 1-qt. canning jar. Tuck rosemary and thyme sprigs into jar.

2. In a medium saucepan stir together rice vinegar, sugar, star anise, black peppercorns, caraway, and ½ tsp. kosher salt. Bring to boiling over medium. Cook, stirring, until sugar is dissolved, 2 to 3 minutes.

3. Using a canning funnel, carefully pour hot pickling liquid over figs and herbs; cover with lid. Let cool to room temperature, then refrigerate at least 24 hours before serving. (Refrigerate up to 1 week.) Makes about 3 cups.

PER ¼ CUP 78 cal, 66 mg sodium, 20 g carb, 1 g fiber, 19 g sugars