Menu Enter a recipe name, ingredient, keyword...

Pickled Figs

By

Google Ads
Rate this recipe 4/5 (1 Votes)

Ingredients

  • SYRUP:
  • 6 quarts figs with skins on - (8 lbs)
  • 1/4 cup salt
  • 5 pounds sugar
  • 1 cup vinegar (not homemade)
  • 2 pints water or less
  • 4 teaspoons whole allspice
  • 4 teaspoons whole cloves
  • 2 sticks cinnamon

Details

Servings 10

Preparation

Step 1

Figs: Place figs in large canning pot. Sprinkle with 1/4 cup salt. Pour boiling water over figs and salt and bring to boil. Let set 5 minutes. Drain.

Syrup: Combine sugar, vinegar, water and spices in a large saucepan. Bring to boil. Pour over figs in canning pot and simmer 30 minutes. Put lid on pot and let stand overnight in a cool place.

Next day simmer for 30 minutes or less. Let stand overnight again in a cool place. On the third night bring to boil. Put figs and hot syrup into hot, sterilized jars. Seal with new two-piece lids and process 15 minutes in a boiling-water canner, following jar manufacturer's directions.

This recipe yields 10 pints.

You'll also love

Review this recipe

Japanese Hotcake with Figs & Berries Lamb Chops with Mint-Fig Sauce