Fig Pickles Recipe
Ingredients
| 4 quarts firm, ripe figs | ||
| Sugar | 5 Cup (16 tbs), divided | |
| Water | 2 Quart | |
| Cinnamon stick | 2 | |
| Allspice | 1 Tablespoon | |
| Whole Cloves | 1 Tablespoon | |
| Vinegar | 3 Cup (16 tbs) | |
Directions
Peel figs.
Add 3 cups sugar to water and cook until sugar dissolves.
Add figs and cook slowly 30 minutes.
Add 2 cups sugar and vinegar.
Tie spices in a cheesecloth bag; add to figs.
Cook gently until figs are clear.
Cover and let stand 12 to 24 hours in a cool place.
Remove spice bag.
Bring to a simmer; pack hot into hot jars, leaving 1/4 inch head space.
Remove air bubbles.
Adjust caps.
Process pints and quarts 15 minutes in boiling water bath.
Add 3 cups sugar to water and cook until sugar dissolves.
Add figs and cook slowly 30 minutes.
Add 2 cups sugar and vinegar.
Tie spices in a cheesecloth bag; add to figs.
Cook gently until figs are clear.
Cover and let stand 12 to 24 hours in a cool place.
Remove spice bag.
Bring to a simmer; pack hot into hot jars, leaving 1/4 inch head space.
Remove air bubbles.
Adjust caps.
Process pints and quarts 15 minutes in boiling water bath.
Chef
