Total time: 40 minutes plus pickling time
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)
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.
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.
Salad and assembly
2 fennel bulbs
1 cup thinly sliced red onion (about 1/2 onion)
1/2 teaspoon whole coriander seed
2 tablespoons red wine vinegarCopyright © 2014, The Baltimore Sun