Thanks for th recipe!! I would leave out most of the sugar and, and maybe add a bit of cider vinegar as well as reduce the Balsamic a bit. But does look quite interesting.

How much would you reduce them by and still be safe for canning? Should I substitute some cider vinegar for some of the balsamic?

If you check this recipe, you'll see safe proportions for pickled figs. You'll notice your recipe is considerably higher in vinegar. I don't know the equivalent quantity for 24 figs, but as long as you don't go below the proportions at the link it's fine. You can use all vinegar (vinegar and balsamic) or dilute according to proportions given for a less assertive syrup.

Sugar can be reduced without affecting safety.

Carol

Here is a link that might be useful: Pickled Figs

A change in the AMOUNT of vinegar will affect the taste, and maybe safety. A SUBSTITUTION for another type of vinegar like a little bit of apple cider vinegar and a little bit less of Balsamic, may give you a similar product, but maybe with more fig taste, as opposed to an aged Balsamic and an red wine vinegar overtone trying to get to the milder fig taste. There was recent mention of using cheap Balsamic as its much smoother than a $50 bottle of 100 year old. Many wine vinegars and a few balsamics are less than 5% acidity, so always be sure there is enough acid. My brown turkey figs are so sweet when fully ripe they are almost like candy. Nothing like the fig newton filling. Lemon juice goes well too. Star anise, is quite strong if fresh. My mom had a small jar of whole and I grpimd up only one for a mild anis taste and it was a bit too much. In this, it maight need more to push the vinegar taste aside a little bit. As you see I am gettng creative here and have not really changed any safety issues. Black pepper.. Hmm, it might depend on its type. I have 4 different types, some are great and bold, others are just hot and peppery. The more recent pickle fig recipe posted, uses water and no wine based vinegars. It would probably give a milder more mellow 'figgy' flavor. It all depends on your favorite spice combinations, and the preferences for a specific goals.

Authentic Balsamic vinegar (Modena Traditionale) is at least 6% by Italian law. So generally Balsamic is higher in strength than the standard distilled or cider vinegar used in American preserving.

I can't imagine anyone using a 100-year-old Balsamic for this kind of recipe. That Balsamic is just a dribble over a dish. In fact, you might be best off putting it in a cordial glass and just sipping.

Carol

Yes, there was a recent post where someone tried both. The expensive one failed the taste test. Somew ine vinegars are sometimes seasoned, or sugared, or are at 4% or less percent acidity.

As long as your vinegar you use is at least 5% acidity it is fine, otherwise it will not be acidic enough to use.

Slightly OT, but does anyone know how one would figure out the acidity of home made vinegar? I make my own red & white wine vinegars and they are so tasty that I'd love to use them for pickles...but wouldn't dare without knowing how acid they are. I suppose it varies week to week as I "feed" the mother?

A vinegar usually starts with a 'mother' culture. A beer and wine making supply store can get you started.

Here is a link that might be useful: Wine Hobby