Fig Vinegar

Fig Vinegar

  • Servings: makes 2 cups
  • Difficulty: easy
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<em>I’m always on the lookout for new recipes using figs, and was delighted to find this recipe for “Sweet fig vinegar” in Salt sugar smoke by Diana Henry. Her recipe suggested using a little balsamic vinegar for a richer result, and reducing the amount of sugar if doing so, but she didn’t give any specific quantities for this. She also used fresh figs. Given that it was not fig season when I made the vinegar, and I had a stash of figs in the freezer, thanks to the generosity of friends, I made it using frozen figs and took note of the quantities of ingredients used, so that I could replicate the recipe if I was happy with it. I was happy – delighted with it, and now I can share it with all.


  • 10 figs (fresh or frozen)
  • 75g dried figs, chopped
  • 300 ml cider vinegar
  • 100 ml balsamic vinegar
  • sugar


  1. Quarter the fresh/frozen figs and place them in a largish jar, along with the dried figs.
  2. Add the vinegars.
  3. Crush the fruit using a potato masher or similar.
  4. Cover and leave to stand in a cool dark place for a week. During this time, mash the fruit two or three more times.
  5. Pour the fruit and vinegar into a jelly bag suspended over a bowl and allow to drip overnight.
  6. Next day, measure the liquid and for every 300ml of liquid, add 200g sugar.
  7. Place the liquid and sugar into a saucepan and bring to a boil, stirring until the sugar dissolves.
  8. Boil for 5 minutes.
  9. Remove from heat and allow to cool.
  10. When cool, pour into sterilized bottles, seal with a cork or plastic, non-reactive top and lable.


  • Store in a cool, dark place.
  • Keeps for one year

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