Vietnamese Pickled Figs (Sung Muoi) – A Crunchy and Tangy Vietnamese Delicacy
Servings Prep Time
4people 10minutes
Servings Prep Time
4people 10minutes
Ingredients
Instructions
  1. Preparing the Figs Select fresh figs: Choose young, firm green figs to ensure they remain crunchy after pickling. Avoid overripe or soft figs, as they can turn mushy. Wash thoroughly: Rinse the figs under running water to remove any dirt or sap. Trim the stems: Using a small knife, cut off the tough stems but keep the figs whole to maintain texture.
  2. Removing Bitterness and Preserving Color Soak the figs in a salt and vinegar solution: In a large bowl, combine 1 liter of water, 2 tablespoons of salt, and 1 teaspoon of vinegar or lime juice. Add the figs and let them soak for 30 minutes. This step helps remove bitterness and prevents discoloration. Drain and rinse: After soaking, rinse the figs with fresh water and let them dry completely.
  3. Preparing the Pickling Brine In a pot, heat 1 liter of filtered water until warm (not boiling). Add 3 tablespoons of coarse salt and 1 tablespoon of sugar (optional for a balanced taste). Stir until fully dissolved, then let the brine cool to room temperature.
  4. Packing the Ingredients into a Jar Use a sterilized glass jar (avoid plastic containers, as they may alter the flavor). Layer the prepared figs, garlic slices, and chili peppers inside the jar. Pour the cooled pickling brine over the figs, making sure all the figs are fully submerged. Place a small clean plate or fermentation weight on top to keep the figs from floating.
  5. Storing and Serving Once the desired level of fermentation is reached, transfer the jar to the refrigerator to slow down the process. Always use clean utensils when taking out pickles to avoid contamination. Pickled figs can be stored in the refrigerator for up to 2 weeks while maintaining their crunch and flavor.
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