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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!


  • 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.

One Comment for “Fickles”  

  1. Anne

    The perfect vehicle for fickles is a manhattan cocktail! The rye whiskey is essential — much tastier than bourbon.

    I’m Not Fickle About Manhattan
    3 tablespoons rye whiskey
    1 tablespoon sweet vermouth
    1 tablespoon cherry juice
    1 fickle speared on a cocktail pick

    Pour the whiskey, vermouth, and cherry juice over ice in a cocktail shaker and shake well. Strain into a chilled martini glass. Garnish with the fickle.