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Pickled Figs Recipe
|Ripe figs||5 Quart (Choose Firm One)|
|Soda||1 Cup (16 tbs) (added to water)|
|Sugar||5 Cup (80 tbs)|
|Vinegar||2 1⁄2 Cup (40 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Whole cloves||2 Teaspoon|
|Whole allspice||2 Teaspoon|
|Ginger root piece||1 Medium|
|Green food coloring||1 Teaspoon|
Serving size: Complete recipe
Calories 7566 Calories from Fat 133
% Daily Value*
Total Fat 16 g24.5%
Saturated Fat 3.5 g17.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2027.5 mg84.5%
Total Carbohydrates 1929 g642.9%
Dietary Fiber 144.2 g576.8%
Sugars 1769.6 g
Protein 38 g75.1%
Vitamin A 135.8% Vitamin C 170.3%
Calcium 184.3% Iron 108%
*Based on a 2000 Calorie diet
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.