Pickled Figs In Red Wine Vinegar

1 lb Dried figs,hard stems removed
2 c Red wine vinegar
3 Strips of orange zest

In a medium nonreactive saucepan, combine figs with red wine vinegar and enough water to cover. Add the orange zest, cover and simmer over low heat until the figs are very soft, about 2 hours. Let cool in liquid.Transfer figs and their cooking liquid to a glass jar, cover and store at room temperature. Since the figs become increasingly vinegary and their liquid increasingly sweet, use them up within 2 weeks. Makes 2 dozen.

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