Pickled Figs
By á-174942
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4/5
(1 Votes)
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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.
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