Balsamic Pickled Figs and Walnuts

3-4 lbs fresh figs
3 cups balsamic vinegar
6 cups water (can replace some with orange juice)
11/2 cup honey
11/2 cup sugar
1 1/2 cup shelled halved walnuts
16 peppercorns
4 sprig thyme or rosemary
4 strips of orange zest

Prick each fig a couple of time with a skewer. Place figs in a large pot and cover with boiling water. Gently swish the figs around. Cool. Repeat if necessary to clean figs. Drain.
Combine vinegar ,water, sugar and honey 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 herbs and zest 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.
Serve with anything salty or tangy, like proscuitto, Parmesan, or blue cheese.

Notes: replaced 1cup of water with orange juice. Simmered the fruit with the sprig of Rosemary, but did not include it in the jars.

Recipe from putsup.com