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2 Ways to Make Delicious, Crispy, Sweet, and Sour Quick Pickled Figs
Quick pickled figs are an indispensable dish in Vietnamese cuisine with a characteristic sour, sweet, crispy, and delicious taste. Let’s join Dien may XANH and explore 2 ways to make this super attractive dish!
1. Quick Pickled Figs
- Preparation
1 hour 30 minutes
- Cooking
10 minutes
- Difficulty
Easy
Ingredients for Quick Pickled Figs
Serves 10
Figs 1 kg
Galangal 1 root
Chili peppers 2
Garlic 2 bulbs
Fermented rice vinegar 600 ml
Lemon 1
Fish sauce 190 ml
Sugar 210 gr
Salt 3 tablespoons
Equipment
Ingredients Image
How to Make Quick Pickled Figs
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Prepare the Figs
Wash and soak the figs in diluted saltwater for about 20 minutes, then thinly slice them. Afterward, soak them in a mixture of diluted salt and lemon juice for about 20 minutes, then remove and rinse thoroughly until the seeds are gone.
Continue to soak the figs in 500ml of fermented rice vinegar and 1 tablespoon of salt for 30 minutes to reduce the astringency.
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Prepare other ingredients
Peel and julienne the galangal. Mince 1 bulb of garlic and slice the other. Deseed and slice the chili peppers.
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Pickling
First, place a pot on the stove and add 190ml fish sauce, 210gr sugar, and 100ml fermented rice vinegar. Cover and cook until the sugar dissolves, then let cool.
Next, remove the figs and put them into the cooled vinegar-sugar mixture, then add the galangal, chili, and garlic. Mix well to coat with the spices. Finally, put everything into a jar.
Note
- To prevent the figs from being contaminated by plastic toxins during fermentation, use a glass jar instead of a plastic one.
- Sterilize the glass jar by rinsing it with boiling water and wiping it thoroughly before pickling.
- If you can consume it immediately, you don’t need to store the quick pickled figs in a glass jar.
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Finished Product
The finished quick pickled figs will have the characteristic aroma of garlic, galangal, and fish sauce.
When eating the pickled figs, you will experience the full range of crispy, sour, astringent, salty, sweet, and spicy flavors. It’s perfect when eaten with boiled snails, etc.!
2. Quick Pickled Figs (Recipe shared by user)
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Quick Pickled Figs (Recipe shared by user)Serves 4
Sticky rice figs 1 kg
Lemons 2
Kumquats 3
Garlic 3 cloves
Lemongrass 2 stalks
Fresh chilies 2
Lime leaves 5
Vinegar 5 tablespoons
Good quality fish sauce 2 tablespoons
Seasoning powder 1 teaspoon(soup spoon)
Ice A little
Common seasonings A little(salt/ sugar/ MSG)
Equipment
Ingredients image
How to make Quick Pickled Figs (Recipe shared by user)
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Prepare the figs
Cut the 1kg of sticky rice figs into individual fruits and wash them with clean water to remove the sap. Then, put the washed figs in a bowl of filtered water mixed with 1 teaspoon of salt and 3 tablespoons of vinegar.
Next, prepare a bowl of filtered water, add ice and 2 tablespoons of lemon juice.
Thinly slice the figs and soak them in the bowl of ice water for about 15 minutes so that the figs lose their sap, become less astringent, and crispier when pickled.
Afterward, take the soaked figs out, put them in a bowl, add 1 teaspoon of seasoning powder, 1 teaspoon of MSG, 3 tablespoons of sugar, 2 teaspoons of vinegar, and mix well.
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Make Quick Pickled Figs
Chop 2 chilies, mince the garlic and lemongrass, and slice the lime leaves.
Then, prepare a small bowl and add 1 tablespoon of sugar, 1/2 tablespoon of lemon juice, 2 tablespoons of good quality fish sauce, 2 tablespoons of filtered water, mix well, and add the minced garlic and chili.
Drain the water from the bowl of figs, pour in the fish sauce mixture, and add the lemongrass and lime leaves. Mix well, let it sit for about 30 minutes for the figs to absorb the flavors, then arrange on a plate and enjoy.
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Finished Product
The finished quick pickled figs have a vibrant green color and an attractive aroma from lemongrass, chili, lime leaves, etc.
The figs are crispy and delicious, evenly infused with spices, and have a balanced sweet, sour, and spicy flavor. Enjoy them with savory dishes to enhance your meal.
How to choose fresh and delicious figs
- Choose sticky rice figs that are still on the bunch, with fresh stems and uniform size.
- If the figs are separated from the bunch, choose those with a bright green color, round shape, indented top, and pink rim inside, as these are fresh and delicious.
- Avoid figs that are wilted, have many dark spots or bruises, as these have been picked for a long time and are no longer fresh.
- For better quick pickling, use sticky rice figs as they are sweeter, crispier, and less astringent than regular figs.
How to store Quick Pickled Figs
- You can store the figs in the refrigerator’s crisper drawer, which not only helps preserve them longer but also makes them crispier and tastier.
- Note that you should only store quick pickled figs for a maximum of 1 week. After this time, they will spoil and become inedible.
- To prevent the figs from turning black during pickling, put filtered water in a plastic bag, tie it tightly, and then press it onto the mouth of the jar to prevent the figs from floating up and forming a film on the surface.
With these 2 simple ways to make quick pickled figs, you can easily prepare this delicious and attractive side dish for Tet. Good luck with these recipes!
2. Nguyen Thi Thuy Linh
