I know it sounds unusual and unorthodox but...
Has anyone tried to pickle green figs or tasted any?

It could be a great way to utilize all the precious unripe figs that are still on the trees while the tree is going through dormancy. 
Just a thought.

I don't know about pickled, but you can make jam from unripe figs.  I think you need to boil them and pour off the water a couple of times to get rid of the 'latex.'

I saw a recipe/video linked from here a while back, or search YouTube.

Pickled unripe figs?  I have some left that probably won't ripen up.  Thanks for the idea!

UNRIPE Fig Preserv

What to do with the late figs that don’t ripen

Ingredients:

• 2 pounds unripe figs
• 1 cup Sugar
• 1/2 teaspoon Cloves
• 1/2 Lemon

1. Pick the unripe figs that are almost full size but still hard. Cut the stems, (If you wish you may also peel the skin off.) Place in a pot, cover it with water and boil them for 5 minutes.
2. After they have been boiling for 5 minutes, drain the water and add new water and boil again. After 5 minutes, drain the water again.
3. Now you will notice that the figs are soft. Add enough water to cover the figs in the pot, then add the equal amount of sugar. So for every cup of water 1 cup of sugar.
4. Allow to boil for 15 minutes, then add a little bit of Cloves. Then allow the syrup to thicken then add the juice of half lemon. Let it cool, then place it in a jar. 

I have some trees (well baby trees) that still have figs on them but, as Igor said, they might ripen still here in LA.

Joann,
how are you planning to do this?
I want to try pickling so bad... the traditional cold method just like one would pickle cucumbers and green beans and keep them in refrigerator.

Soni, 
You are not the only one :)
I think a lot of people discarded them, otherwise, this is a good time to experiment. 
Just like Joann said, what you got to lose.

Look what our friend Grasa did with her non ripe figs... she started to cook with them and what a delightful surprise the outcome is...

It's amazing how many ways the fig tree serves us...at each season of the year.
I was shocked to hear from my, not even 5 year old, daughter saying "dad, I don't want tea, can you make me Fig Leaf tea...?"
I was speechless!

Hi Sonisoni,
For conservation matters, it is usually advised to not let the jam cool, but to put it in the pot as warm as can be to kill bacterias,
fill the pots with leaving little air, close the pots asap and flip upside down several times to sterilize the air left inside the pot.
Perhaps, your recipe is for quick or immediate consumption ?

Great topic guys!
Growing up in fig country ,I have some personal experience on the mater! In Greece 99% of the fruit has time to fully ripen so I never saw anyone there using the U ripened main crop for preserves! Momma K. Always picked the brebas that would eventually fall off in late spring at a size of about an inch ,peel of the skin very carefully with a sharp knife and clean out the fuzz of the inside of each one with the back side of a hair pin and by inserting it into the eye and twisting it. She then cooked them as described by Sonisoni. The result product is called glyko siko which means sweet fig or sikalaki which means little fig and was ment to be used as a treat when someone came to visit on holidays and such occasions! Unless of course little Chris K found the hiding spot!!! Lol Andreas probably knows what I'm talking about! I m sure if you type glyko siko on YouTube you can find a translated version of the recipe ! Thank you all for Your time .

Hi, Aaron, so far I'm not finding much on how to pickle unripe figs, but did find a few recipes out there on how to preserve them.  A couple of Greek food blogs, as ChrisK mentions, have recipes for the preserves.  Doesn't sound difficult.  If I had a lot of figs to preserve, and planned to put them up in jars to keep for any length of time, I'd water bath can them (boil the packed jars) just to be on the safe side.  If the preserves are good, I doubt it would last long, and refrigeration would probably be fine.

A few Greek preserve recipes:

http://kopiaste.org/2008/09/glyko-sykalaki-kai-marmelada-syko-fig-spoon-sweet-and-jam/

Another Greek recipe for "spoon sweet":

http://mamastaverna.com/baby-fig-spoon-sweet-sikalaki-gliko/

Another similar recipe for whole baby figs:

http://tmagazine.blogs.nytimes.com/2011/10/06/ravenous-preserved-unripe-figs/

Sorry, I forgot this one, for actual pickling unripe figs.  Note it says to have a lot of figs.  http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/jms_preserves/figs_pickled.html

Joann,
try with just 10 figs...see how they come up.

OK...for pickling...I had used a Yiayia's recipe for flat green beans, my fav pickled veggie of all times. then comes Jalappenios, cauliflower, garlic, and that's it. Oh yeah, cucumbers and green tomaters.
So, I think I am going to go for unripe fig hunt in the neighborhood tomorrow.

The way I did the green beens in past was:

1-half and half vinegar and water, added salt to the taste, coriander seeds, Black pepper seeds, garlic,  few bay leaves and fresh dill weed and very little sugar.

2-Brought this mixture to boil and just poured over the beens previously placed in the large glass jar with cover.

Let it slowly cool then, I was advised, to place the jar in a shady corner of the garden where the summer weather still can worm up the content somehow... leave the cover lose and if few days it starts souring.

When you taste the water and starts to bite your tong , it's ready!

I think I'll cut the figs in half so the liquid mixture can cure it fast. 
No boiling the figs...just keep them raw.
The boiling water that's poured over them should be enough to make them a little soft yet keep them pleasantly crunchy.

What you guys think?

So...I decided to harvest the NEVER RIPENING pretty figs of January...That I had many hopes for, ugh... And, F-Pickele them!... anyway.

Ingredients:
Distilled Reverse Osmosis Water,
Salt,
Raw Sugar,
Distilled Vinegar,
Garlic, Dill-weed, Allspice, Laurel Leaves.

Now, we wait...

   

I am really interested on how you like the taste. I have been pickling peppers all year, but I never thought about using my unripe figs.

I look forward to your report on the taste as well as I usually have many unripe figs in October when my figs go dormant.

So...here's the update to my pickled fig story... some will , hopefully, have a different story... :)


This seemed ready and completely pickled :)
 

Smelled really good but nothing of a Fig hint in it.
     

Interesting texture , a bit chewy on the stalk part.
     


Unlike the first one (which was a half ripe stage) this one was completely hard and tough but thoroughly pickled.


uhm... NO, no good...too dry and fibrous, with nothing pleasant about it. I might as well soak the cardboard into the pile juice and chew on it.
I had to spit it out!
 

While the half ripped one was as delicious as the pickle juice, the unripe ones were not pleasant to chew on at all.
So, overall, I doubt if I would serve anything like this to my guests , nevertheless in a restaurant.