Pickled figs
10 Pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | pounds | Figs |
| 4 | pounds | Sugar |
| 1 | pint | Vinegar |
| 1 | pint | ;Water |
| 1 | teaspoon | Cloves |
| 1 | teaspoon | Allspice |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Mace |
| Arizona Highways magazine | ||
| per Sandee Eveland | ||
Directions
Blanch figs 5 to 10 minutes. Heat sugar and water and add vinegar and spices (either ground or whole). Boil 5 minutes. Remove spice bag.
Add figs and cook until the fruit can be pierced with a toothpick and until penetration of syrup is complete. (This may take a half hour at a slow boil.) Fill sterilized jars and seal at once.
Related recipes
- Best pickled figs
- Candied figs
- Canned figs
- Figs
- Fresh figs curacao
- Frozen figs
- Gingered figs
- Honey-and-thyme-poached figs
- Marinated figs
- Pickled peach slices
- Pickled peaches
- Pickled pears
- Poached figs
- Poached fresh figs
- Port-glazed figs
- Preserved figs
- Stewed figs -- with variations
- Stuffed figs
- Stuffed fresh figs
- Sweet fig pickles