Pickled Figs In Balsamic - cooking recipe

Ingredients

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

Preparation

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.
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 .
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.
Close and seal the jars . Process in a boiling water bath for 15 minutes.