This sweet and tangy fig vinegar is a true delicacy. It tastes just like the premium versions you find in high-end delicatessen shops. With its refined balance of sweet and sour and its rich, fruity depth, it’s the perfect finishing touch for salads, vinaigrettes, grilled vegetables, or even a cheese board.

As a student, I often wandered into Oil & Vinegar in December, searching for unique Christmas gifts. There was always a table full of glass carafes containing colorful vinegars: strawberry, mango, passion fruit… and my favorite, fig. I never knew vinegar could taste that good!

The only downside? The price tag. So when I finally had a generous harvest from my own fig tree a few years ago, I knew exactly what I wanted to try: making my own fig vinegar.

My first attempt was simple—just figs and vinegar. Sounds logical, right? Sadly, the flavor was far too sharp and not at all what I had hoped for. Attempt number two involved adding a bit of sugar, which was already better. Eventually, I discovered that the secret lies in using enough sugar to bring out the full, fruity, luxurious fig flavor I loved so much. With this recipe, I get incredibly close to the version from the delicatessen shop—only now I get the joy of making it myself (and it’s much cheaper too).

Which Vinegar Should You Use?

For this recipe, I use white wine vinegar and combine it with a homemade fig syrup base. This results in a beautifully balanced combination of sweetness and acidity. Your choice of vinegar will greatly influence the final flavor, so pick one you genuinely enjoy. To keep the color bright and elegant, a white vinegar works best. White balsamic vinegar is also a wonderful option and has a slightly fruitier undertone.

The Magic of Ripe Figs

Fresh figs are one of the most delicate fruits that exist. They don’t transport well, spoil quickly, and have only a short picking window. Anyone with a fig tree knows this all too well: once they’re ripe, you have to work fast. They can be kept only a few days before turning soft or bursting.

For this recipe, it’s essential that the figs are truly ripe, as this gives the vinegar its deep fig flavor. Even overripe figs—those too soft or too sweet to eat fresh—are perfect for making vinegar or syrup. Nothing goes to waste, and the flavor becomes richer, deeper, and more complex.

At the bottom of this post, you’ll find links to other fig recipes to try.

How to Recognize a Ripe Fig

A ripe fig can often be recognized by the little drop of sap at the opening on the bottom of the fruit, or by the skin starting to crack as the fruit swells. For this recipe, you can also use bruised or very soft figs. They may not be suitable for eating out of hand or drying, but they are ideal for fig jam, fig butter, or this delicious fig vinegar.

Fig Vinegar Recipe

Ingredients (makes about 1 cup / 250 ml)

500 g fresh figs (about 1.1 lbs)
100 g sugar (about ½ cup)
125 ml white wine vinegar (about ½ cup)

Equipment

A sieve lined with cheesecloth
A sterilized 250 ml (1 cup) bottle or jar

Instructions

Prepare the figs

Rinse the figs thoroughly and cut them into chunks. This helps them cook more evenly and release their deep red pulp.

Cook into a pulp

Place the figs and sugar in a saucepan and simmer on low heat for about 20 minutes. Stir occasionally. The figs will slowly break down and release a fragrant, ruby-red mixture.

Strain the mixture

Line a sieve with cheesecloth and place it over a bowl. Pour the warm fig mixture into the sieve and allow it to drain naturally. Stir gently now and then to release more liquid.

For the best flavor, let it drain for several hours.

Combine with vinegar

Weigh the strained liquid and add an equal amount of white wine vinegar. For example, if you have 125 g of fig juice, add 125 ml (½ cup) of vinegar. Stir well.

Heat and bottle

Warm the vinegar mixture until it’s just below boiling. Pour it into a sterilized bottle and seal immediately. Your homemade fig vinegar is ready!

Store it in a cool, dark place. Once opened, it will keep for several months. Shake before using to redistribute the fig pulp.

How to Use Fig Vinegar

In dishes
Drizzle over grilled meats, roasted vegetables, or even warm grain bowls for a refined sweet-and-sour touch.

In salads
Mix fig vinegar with olive oil, salt, and pepper for a fruity vinaigrette.

With cheese
Serve as a topping with creamy cheeses such as brie, goat cheese, or burrata.

As a marinade
Perfect for chicken or duck—its fruity acidity tenderizes while adding depth.

My Two Favorite Fig Vinaigrette Recipes

Simple & Fresh

A splash of fig vinegar
Good-quality olive oil
Salt and pepper
Optional: a little mustard
Delicious with arugula, lamb’s lettuce, or young mixed greens.

Rich & Fruity

1 tbsp mayonnaise
1 tsp mustard
A generous splash of fig vinegar
Finish with sunflower oil or mild vegetable oil
Perfect for salads with mango, honey-marinated chicken, celery root, and crisp greens.

A Unique Homemade Gift

Fig vinegar in a pretty bottle with a handwritten label makes a lovely gift for food lovers. Add a ribbon, and you have a thoughtful, personal present perfect for the holidays.

Have leftover figs? Try my other fig recipes—or use the leaves from your fig tree to make a surprising fig leaf syrup that tastes faintly of coconut.

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My little Homestead

Sweet and Tangy Fig Vinegar: A Delicacy for Your Kitchen

Which Vinegar Should You Use?

The Magic of Ripe Figs

How to Recognize a Ripe Fig