I am not fickle over fickles; I absolutely love my new-found treat: a pickled fig. The fig season is just ending, but run to make these delectables. Why? Fickles are delicious on a roasted beet-poached egg salad or as a condiment with lamb, pork, or chicken or with any gooey cheese. I’m sure they would be fabulous in a martini!

Fickles

• 2 cups fresh figs, stems cut off
• 1 cup water
• 2/3 cup brown sugar
• 2/3 cups sherry vinegar
• Spices if desired (whole cloves, allspice, cinnamon, mustard, ginger, cardamom, etc)

Bring the water to a boil and pour over the figs. Let sit until cool. In a saucepan, combine the sugar and vinegar and bring to a boil. Pour in the figs and water. Simmer for 30 minutes. Serve with meats, salad, cheese – you name it.