Pickled figs

Creation by Nicolai Nørregaard, Kadeau* restaurant, Copenhagen, Denmark.

Pickled figs

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figs, semi-ripe



spirit vinegar, 6% acidity






caster sugar

Preparation method

  • Bring the water, vinegar, and sugar to the boil. Make sure that the sugar is dissolved and then leave the mixture to cool down completely.
  • Use a needle to prick ten small holes in the skins of each fig. Put the figs in a glass jar and pour over the liquid.
  • Make sure that the figs are completely immersed in the liquid (e.g. by using a small lid).
  • Place in the refrigerator for at least two weeks. Cut the figs in half before serving. Cut into 3mm slices.  

Serving suggestions

  • In a composition with razor clams, kohlrabi, blackcurrant leaves, and salted cabbage.
  • As a component in a salad, e.g. in a salad with goat's cheese, rocket, and pine nuts.
  • As a garnish to a cheese dish, e.g. with blue cheese or manchego cheese.

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