Pickled Figs Recipe
Ingredients
| 5 qt. firm ripe figs | ||
| Soda | 1 Cup (16 tbs) | |
| Sugar | 5 Cup (16 tbs) | |
| Vinegar | 2 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Whole Cloves | 2 Teaspoon | |
| Allspice | 2 Teaspoon | |
| 1 med.-sized piece of gingerroot | ||
| Cinnamon stick | 3 | |
| Green food coloring | ||
Directions
Place the figs in a large bowl, then sprinkle with the soda and add 6 quarts boiling water.
Let stand for 5 minutes, then thoroughly rinse the figs in cool water and drain.
Bring 2 1/2 cups sugar and 2 quarts water to a boil in a saucepan.
Add the figs and cook for 30 minutes or until tender.
Add remaining sugar, vinegar, salt, nutmeg and whole spices, tied in a piece of thin cloth.
Cook until the figs are clear.
Let stand in a cool place overnight.
Add the coloring, if desired.
Pack the figs to within 1/2 inch of the top of fruit jars.
Bring the syrup to a boil and pour over the figs.
Place the lids on the jars and screw bands tight.
Process for 15 minutes in boiling water.
Let stand for 5 minutes, then thoroughly rinse the figs in cool water and drain.
Bring 2 1/2 cups sugar and 2 quarts water to a boil in a saucepan.
Add the figs and cook for 30 minutes or until tender.
Add remaining sugar, vinegar, salt, nutmeg and whole spices, tied in a piece of thin cloth.
Cook until the figs are clear.
Let stand in a cool place overnight.
Add the coloring, if desired.
Pack the figs to within 1/2 inch of the top of fruit jars.
Bring the syrup to a boil and pour over the figs.
Place the lids on the jars and screw bands tight.
Process for 15 minutes in boiling water.
Chef
