Apple-Fig Pickle

Two pickles, a new life together
For this trial, apple pickle and fig pickle were first prepared and matured separately. We then combined them into a
new blend, with slightly more fig than apple. Apple brings softer texture and fresh fruitiness; fig adds firmness, fullness
and intensity. Together they create a rounder balance of flavor.

 

From garden to jar
Some of the figs, apples, garlic, sour/astringent grapes and fresh coriander come from the area around A.T.V. De
Hoefmolen. Lime and juice from sour/astringent grapes help balance the sweeter fig. Edible garlic stems or flower buds
and fresh herbs may also remain recognizable in the jar.

 

Six tastes
SWEET • SOUR • SALTY • PUNGENT • BITTER • ASTRINGENT
The preparation is inspired by Ayurveda: tastes, herbs, season and preparation are consciously combined. This is a culinary food product, not a medicine.

 

Herbs & oils
Mustard, sesame, fennel, cumin (jeera), fenugreek, turmeric, saffron, asafoetida, coriander and curry leaves, together
with various vegetable oils, contribute aroma, flavour and character. The exact ingredients are listed on the batch label.
ALLERGENS: contains MUSTARD and SESAME.

 

Use & storage
A small amount already adds plenty of flavour. Start, for example, with one teaspoon alongside a meal. Keep
refrigerated. Take out only the portion you want shortly before eating; the aromas often open up more at room
temperature. Always use a clean, dry spoon and close the jar well. For this pilot, we recommend using preferably within
3–4 weeks after opening. Garlic, asafoetida and spices can have a strong aroma; keeping the jar tightly closed helps
prevent odor transfer in the refrigerator. Do not use if you notice mold, leakage, a bulging lid or a clear abnormality.

 

Taste along with the pilot
This is a small-scale, seasonal product. We collect feedback on flavour, texture, use, packaging and price. In this way we
explore how regional harvests can gain more local value and how the Apple–Fig Blend can be developed further.