Clean, healthy pickled figs

Pickled figs made with my mom's recipe are "addictive." Photo: HV

For those born in the 1980s who grew up in poor rural areas, figs are certainly not unfamiliar. These small, astringent fruits grow in clusters clinging to the tree trunk.

The small, green figs turn reddish-brown when ripe, then dark purple, which is when they are sweetest. Our childhood was captivated by both the crisp, astringent taste of green figs and the sweet aroma of ripe ones.

On summer afternoons, the children in the village would excitedly call out to each other, gathering to play marbles, hopscotch, jump rope, and other games, or to pick figs to dip in salt.

We often chose to climb fig trees with trunks so large that it would take a person to hug them, their shade covering the edge of the pond or the cool, shady spot at the edge of the village where we gathered.

The feeling of perched high on a branch, picking clusters of ripe figs until my arms ached, then throwing them down to my eager friends below, was strangely delightful. Unable to resist the allure of the unripe figs, I took a crisp bite before sliding down to join them.

A basket overflowing with figs, accompanied by a bowl of crushed salt and chili peppers, made everyone exclaim in delight. The whole group gathered around, enjoying the delicious meal. The crisp crunch of the figs, the laughter, and the lively conversations filled the air. Childhood passed by so quickly, under the shade of the fig tree and the cool breeze of the fields.

My mother often picked bunches of green figs and pickled them in jars, storing them to eat gradually. It was just one of the countless ways mothers managed to feed their families during those impoverished times. But we all "enjoyed" it because it was a favorite accompaniment to rice. In the summer, a bowl of crab soup with jute leaves and a bowl of pickled figs made the meal incredibly delicious.

My mother carefully instructed me that when pickling figs, I must cut them into pieces and soak them in salt water to remove the sap. I then brought a pot of salt water to a boil on the stove, added a few spoonfuls of sugar, stirred until dissolved, and let it cool.

Meanwhile, we also helped Mom go to the backyard to pull up some lemongrass stalks, dig up some ginger roots, add a handful of chili peppers, and peel some garlic cloves.

My mother prepared a large jar, layered the figs in it, then sprinkled salt, sugar, chopped lemongrass, and ginger on top. She continued layering them until the jar was empty.

The brine and sugar mixture, now cooled, is poured over the jar containing the arranged figs, then a clean stone is placed on top before the lid is closed. Two days later, when the jar is opened, the figs will have a wonderful aroma. These pickled figs can be eaten for a whole week.

Another quicker way to eat them is by pickling them. Figs are washed, sliced, and soaked in salt water, then drained. The accompanying seasonings include lemongrass, chili peppers, garlic, sugar, salt (or seasoning powder), fish sauce, and lime juice.

Mix everything together until well combined, then add a few chopped lime leaves before serving. The slightly astringent, crunchy taste of the figs, the sour, spicy, and sweet flavors blending with the aroma of lime leaves, create a simple yet incredibly appealing dish.

Nowadays, with a more comfortable life and meals filled with too much fish and meat, people are starting to seek out these simple, rustic dishes for a change of pace. Some people are captivated by these delicious, clean, and healthy dishes, while we are addicted to them because of the memories and childhood resurgence they evoke.

Source: https://baoquangnam.vn/sach-lanh-sung-muoi-3140046.html