Pickled Figs In Balsamic

• 7 lbs fresh figs
• 2 cups balsamic vinegar
• 1 cup bottled lemon juice
• 3 cups water from the boiled figs
• 1 1/2 cups honey
• 2 cups sugar
• 1 vanilla pod cut in half to expose seeds
• 10 peppercorns, crushed and rough chopped
• 3 allspice berries, crushed and rough chopped
• 4 juniper berries, crushed and chopped
• 1 teaspoon kosher salt
• 1 tablespoon fresh rosemary, broken into half
• meat, and zest strips of 1 lemon discard pith
• 2 cups hulled halved walnuts

1. Place figs in a large pot and cover with boiling water for 3 minutes. Cool. Drain all but 3 cups of the water. Combine the 3 cups water, vinegar, sugar, honey, vanilla, peppercorns, allspice berries, juniper, salt, rosemary, lemon meat and zest strips in a large nonreactive pot. Bring to a boil and simmer for 10 minutes.
2. Carefully lower the figs into the simmering syrup. Simmer uncovered for twenty minutes, add the walnuts. Continue simmering for another 10-25 minutes depending on the size of your figs. The liquid should look slightly syrupy and the figs should be a little glossy .
3. Arrange figs in jars, dividing the goodness in the syrup evenly between them. With a ladle pour the syrup over the figs leaving 1/2 inch of headroom.
4. Close and seal the jars . Process in a boiling water bath for 15 minutes.

fresh figs, balsamic vinegar, lemon juice, water, honey, sugar, vanilla, peppercorns, berries, berries, kosher salt, fresh rosemary, lemon discard pith, walnuts

Taken from www.food.com/recipe/pickled-figs-in-balsamic-506807 (may not work)