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    Pickled Figs
    Published in: the Contra Costa Times

    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

    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.

    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

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